This post may contain affiliate links, please see our privacy policy for details.
Crockpot Creamy Garlic Chicken and Gnocchi. A cozier weeknight, slow cooker meal made with white wine, creamy Dijon mustard, fresh herbs, parmesan cheese, and store-bought cauliflower or potato gnocchi. Plus, I added in shredded brussels sprouts for veggies and color. This slow-cooked chicken dinner is a hearty and delicious meal to come home to at the end of a busy day. But what’s even better is just how easy it is to prepare!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
We’re just one week out from the start of fall!! Part of me is sad that time is flying by, but most of me just feels excited. Excited for the season ahead. Excited to lean into the cozier things in life. And excited about our upcoming launch and fall travel.
So many things to really be looking forward to! And course, fall recipes are at the top of my list! I have so many fun new ideas!
But with life being so busy for us all, I think we can agree that simplifying our cooking and baking is the way to go.
This means crockpot recipes! And today I have a good one.
Here are the details
Just as you would think, this really is simple. Begin by placing the chicken in the crockpot and rubbing it with olive oil and fresh herbs. I used a heartier mix of herbs for this to really help make the dish warming. Sage is my favorite herb to use in September.
Now the garlic, the key to this recipe. You’ll want to use a whole head but peel the cloves and leave them whole. The cloves will soften and caramelize as the chicken cooks adding so much flavor to the sauce.
I also love to use a Parmesan rind. Try it, you’ll love it! Just toss it in with the garlic. It adds a really nice flavor throughout the creamy sauce. It also pairs so wonderfully with the white wine, herbs, and mustard. Certainly a very French vibe.
At this point, just cover the crockpot and cook. You can speed things up by cooking on high, or go low and slow. Alternatively, you can use the instant pot, but I do prefer the crockpot method, I gave stovetop directions too.
When the chicken has cooked, pull it out and set it on a small sheet pan.
For the gnocchi, it’s pretty easy, sometimes I use cauliflower, sometimes potato. Just depends on my mood!
Mix it in with some water and cook in the crockpot for a few minutes on high.
Finish the chicken by adding some butter on top. Then add milk and Parmesan to the sauce too.
And well that’s it. This certainly could not be easier, or more delicious!
Once you plate this, I like to add fresh basil on top and some crusty bread on the side. The bread is perfect for scooping up all that extra sauce.
Looking for other easy Monday night dinners?? Here are my favorites:
Slow Cooker Mustard Herb Chicken and Creamy Orzo
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
30 Minute Creamy Chicken and Parmesan Sage Dumplings
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Crockpot Creamy Garlic Chicken and Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Creamy Garlic Chicken and Gnocchi:
Ingredients
- 2 pounds boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh chopped sage
- 1 head garlic, cloves peeled and left whole
- kosher salt and black pepper
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons lemon juice
- 2 tablespoons salted butter
- 1 pound potato or cauliflower gnocchi
- 1 1/2 cups shredded brussels sprouts
- 1/3 cup heavy cream or canned full fat coconut milk
- 1/3 cup freshly grated parmesan cheese
- fresh basil for serving
Instructions
Crockpot
- 1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard, sage, thyme, salt, and pepper. Add the garlic cloves. Pour over the wine and lemon juice. Add the parmesan rind, if using. Cover and cook on low for 3-4 hours or on high for 1-2 hours.2. Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet.3. Crank the heat on the slow cooker to high. Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cover and cook 15 minutes, or until the gnocchi soft. Stir in the cream and parmesan.4. Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the gnocchi with fresh basil on top. Enjoy!
Instant Pot
- 1. Set the instant pot to sauté. Rub the chicken with the olive oil, mustard, sage, thyme, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the garlic cloves. Pour over the wine and lemon juice. Add the parmesan rind, if using, and butter. Cover and cook on high pressure for 6 minutes.2. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cook 6-8 minutes, until soft. Stir in the cream and parmesan.3. Serve the chicken over the gnocchi with fresh basil on top. Enjoy!
Stove-Top
- 1. Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard sage, thyme, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine and lemon juice. Add the butter. Cover and cook 10 minutes.2. Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cook, stirring often, another 6-8 minutes, or until soft. Stir in the cream and parmesan.3. Serve the chicken over the gnocchi with fresh basil on top. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can’t do mustard…is there a substitute that would work?
Hi Maureen,
I would just skip the mustard! Let me know if you give this recipe a try, I hope you love it! xTieghan
Would it work the same with chicken thighs?
Hey there,
Yes, chicken thighs would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
So for IP and stove, once the initial cook time has been complete, do I remove the chicken before adding the gnocchi or does it continue cooking with it? Thanks and can’t wait to try this tonight!
Hi Stephanie,
You just leave the chicken:) I hope you love this dish, please let me know if you have any other questions! xTieghan
Hi! I love your recipes and can’t wait to make this tonight. The stove stop version does not indicate when to add in the garlic. Will so much garlic (whole cloves) cook well in just 20 minutes? I’m worried it may not, and am thinking of sautéing it after I brown the chicken…any advice?
Hi there,
The garlic is included in the stove top version in step 1. Please let me know if you have any other questions! xT
Is there a way I can use Trader Joe’s frozen cauliflower gnocchi? Should I cook it first per their instructions first, just dethaw it or just put in the broth starting from frozen? Thanks!
Hi Natalie,
I’m not familiar with their gnocchi, I would probably follow their cooking instructions! Let me know how the recipe turns out, I hope you love it! xx
I made this last night in the low temp crockpot version and except for substituting chicken broth for wine (didn’t have) I made it as written. Even the parm rind and fresh herbs. Just didn’t have the big flavor I anticipated. I will give it another try in the stove top version with wine. I enjoy your video demos! Can they be added to your website from Instagram stories?
Hi Charlene,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear you didn’t love the recipe. We are working to add videos when we can:) xx
Made last night – amazing!
Hi Valerie,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Could you do without milk/cream and do chicken stock or broth instead?
Hi Kristie,
That will work, but the dish won’t be creamy. Please let me know if you have any other questions! xTieghan
Please could you tell me what sage is? I can’t get it where I live. Thank you.
Hi Judy,
It’s an herb usually used in fall dishes, but you can use any herbs that you enjoy like thyme or rosemary! Please let me know if you have any other questions! xx
This is so good! I used cabbage in place of the brussel sprouts, because thats what I had. Cooked on the stove top, limited time. I also added chopped onion. So, when I have the ingredients it calls for it should be over-the-top yummy! Once again, HBH has lived up to my praises that I’ve never made a dish I didn’t like.
Hey Sheila,
Amazing! Thanks for making this dish and sharing what worked well for you! I am so glad to hear it was enjoyed! xx
This was a 10!!!!!!!.
Love love love.
Hey Ciera,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
To double check, do I peel the garlic cloves and rub them on the chicken but leave them out of pot when cooking?
Hi Leah,
You are adding the garlic cloves to the pot:) I hope you love this dish, please let me know if you give it a try! xx
I made this for Sunday dinner. Like another post, it was very watery. I tried to thicken with cornstarch, but to no avail. I really wanted this recipe to work for me!
Hi Kelly,
Thanks for trying the recipe, so sorry to hear it was watery for you. Was there anything you may have adjusted? Let me know how I can help! xx
I really hope Tieghan gets the help that she so desperately needs <3
Same <3
Help with what??
I agree, she needs help with deleting these dumb-ass comments from fake concern trolls with no life or accomplishments of their own.
Other than that she’s doing fantastic.
What is Parmesan rind? I’m not seeing it in the list of ingredients with an amount.
When you get a piece of parmesan, save the rind and throw it in the soup. You can ask the grocery store if they save them. The Whole Foods near us will sell you just the rind if you don’t want to get a piece of parm.
Any suggestions for a Brussel sprout sub? My husband hates them. Maybe broccoli?
Hi Barbara,
Sure, broccoli would be great! I hope you love this recipe, please let me know if you give it a try! xx
Hi Vicki,
Parmesan rind comes from the block of parmesan cheese:) Please let me know if you have any other questions! xTieghan
Hi there! Is there any substitute you’d recommend for the white white? Thanks! x
You could substitute with chicken broth or stock.
Hi Paige,
You can use chicken broth in place of the wine. Please let me know if you give this dish a try, I hope you love it! xx
Any suggestion for a healthier substitute for the heavy cream that won’t diminish the quality?
She said full fat coconut cream
I use half and half a lot of the time!
Oat milk, if you want non dairy and don’t like the taste of coconut milk.
Hi Amy,
You could use coconut cream or another milk that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
I usually just use yogurt thinned with milk