Here’s a hearty, comforting Slow Cooker Chicken Pot Pie Gnocchi Meal—all the flavors of chicken pot pie with tender gnocchi for a quick, cozy dinner:
🥘 Slow Cooker Chicken Pot Pie Gnocchi
🧾 Ingredients
- 500–700 g (1–1.5 lb) boneless, skinless chicken breasts or thighs, diced
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10–12 oz) cream of chicken soup (or homemade)
- 1 cup chicken broth
- ½ cup heavy cream or milk
- ½ tsp dried thyme
- Salt and pepper to taste
- 450 g (1 lb) gnocchi, fresh or frozen
- Optional: parsley for garnish
🔪 Instructions
1. Add ingredients to the slow cooker
- Combine chicken, vegetables, onion, garlic, cream of chicken soup, chicken broth, thyme, salt, and pepper in the slow cooker.
2. Cook
- Low: 4–5 hours
- High: 2–3 hours
- Chicken should be cooked through and vegetables tender.
3. Add gnocchi
- About 15–20 minutes before serving, stir in gnocchi.
- Cover and cook until gnocchi are tender (time depends on fresh or frozen gnocchi).
4. Finish with cream
- Stir in heavy cream or milk for extra richness.
- Adjust seasoning if needed.
5. Serve
- Spoon into bowls and garnish with fresh parsley if desired.
🍽️ Tips
- Use boneless chicken thighs for juicier texture.
- Frozen mixed vegetables work great to save prep time.
- For a crisp topping, sprinkle shredded cheese or breadcrumbs over each serving before serving.
- If the sauce is too thick after adding gnocchi, add a splash of chicken broth or cream.
This recipe gives you all the comfort of chicken pot pie with the quick-cooking, pillowy gnocchi for a satisfying one-pot meal.
I can also make a cheesy baked version where the gnocchi and chicken bake together with a golden crust on top if you want.
