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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!
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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.
My gnocchi and Brussel sprouts did not cook in 15 mins in the crock pot on high and ended up having to pull them out and boiling them. The taste overall was just ok
Hi Ashley,
Thanks for making this recipe and sharing your feedback, sorry to hear it was not enjoyed. Please let me know if I can help in any way! xx
Hi! Could you use chicken broth or something other than wine?
Hey Morgan,
Absolutely, chicken broth will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Very good! I did make it in the instant pot and subbed chicken thighs – cooked perfectly after 6 mins. I did however not sear them in the IP, I took them out after and broiled them because I wanted that crisp and they turned out great!
Hi Brittney,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
I made the stove top version and it was excellent! I added a little bit of cornstarch because we like a thicker sauce. It tasted amazing and I loved the tangy flavors. It is a great recipe for a fall evening!
I’m sure this would come out great if I used either of the other methods, but I used the stove-top method and I am very upset and disappointed. I never use my dutch oven, I don’t know much about them, but I was excited for the opportunity to use it. The directions for this method are lacking (which I only realized halfway through). I am supposed to leave the garlic cloves whole, but am directed to rub the chicken with them? Again, I don’t know anything about dutch ovens, but I followed the directions and rubbed the chicken with oil when I probably should have put oil in the bottom of the dutch oven. The recipe didn’t say to add any additional oil to the dutch oven so I didn’t, and I ended up ruining the bottom of my dutch oven. The enamel burned right off. I finished the recipe in a deep skillet. I am normally a huge fan, but today I am very upset.
Use barkeepers friend, it’ll fix it right up
Hi Jackie,
Thanks for trying this recipe, so sorry you had some issues. There’s really no way to run a dutch oven, they are the strongest pots and very easy to work with. Sounds like you just needed a little more oil or to allow the chicken to fully sear before turning it over. I would clean out the pot, put it over some heat, add the oil to it and the pan should be good as new:) xx
I love most of your recipes, but what I find frustrating is anytime I try your chicken recipes, it comes out undercooked. I did use the instapot method; maybe that had something to do with it. Could you please tell me how many ounces per chicken breast that you typically use? Do you pound the chicken beforehand or use chicken cutlets? I see others said it came out dry, but I have the opposite problem with your chicken dishes. Thanks!
Hi Beth,
So sorry you have been having issues with the chicken recipes. It sounds like your chicken pieces might be way too large. If they are bigger than your hand then I would say you need to cut them down. If I pound the chicken out it will be noted in the recipe. I hope this helps! xx
Made this tonight for dinner. BIG HIT at my house! The recipe, as always, was perfect to a t! Not sure why others had issues, I followed everything exactly and it came out absolutely perfect. Chicken was tender and moist. Since I had the remaining brussels sprouts that i didn’t shred, I went ahead and air fried them as a side. My BeReal happened to pop up as I was plating, so I included the dish and have friends and family across the country asking what was for dinner. Great recipe Tieghan!
Hey Julie,
Awesome!! I am so glad your family enjoyed this recipe and thanks for sharing your feedback! xxT
I love all of the recipes I’ve tried so far, except this one. I cooked the chicken on low for three hours and it was so dry, I decided not to even broil it. Brussel sprout shavings were undercooked, and the cauliflower gnocchi was overcooked. Oh well!
Hi Ashley,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xxT
What kind of potato gnocchi do you use? I get mine fresh/frozen from a local shop, but it cooks up pretty fast, in just a few minutes. Are you using a dry product? I have overcooked gnocchi before and it’s not great, so I want to make sure I get the right product for this recipe. Thanks!
Hey Mel,
If you are using fresh gnocchi then yes, I would reduce your cook time according to the package instructions! I hope you love this recipe, please let me know if you give it a try! xx
I just realized I don’t have any lemons or juice and all my other ingredients are ready to go. Will it still be ok?
Hey Carol,
Yes, that will be just fine for you:) I hope you love the recipe, thanks for making it! xT
Hi! I just finished making this/eating this for dinner. I followed the crockpot recipe exactly – broiled the chicken – and it came out so dry 🙁 then my shaved brussel sprouts were still super hard, even after an extra few minutes in the crockpot. It tasted good but the texture and dryness was not great. Any tips or tricks for me?
Also I baked your 5 Ingredient Beer Bread with it (my fav!!) and it was a fantastic pair!
Hi Mackenzie,
Thanks for trying this recipe, sorry to hear that your chicken was dry! Did you broil for just 1 minute, anything more than 3 is too long! The shaved Brussel sprouts should be cooked in the 15 minutes! xx
Great flavor! But for me, somehow the chicken was dried out – after on low for 3-1/2 – 4 hours. Perhaps needed more liquid to cover? . Also would have enjoyed more sauce on the chicken and gnocchi.
Hi Laurie,
Thanks for giving the recipe a try, sorry to hear about your chicken. Was there anything you may have adjusted? There should have been plenty of liquid! xx
Loved this recipe! The only thing I noticed was my sauce was pretty thin. I cooked it in the crockpot for 2 hours on high. However, I think after adding the water, that’s what made it thinner. I would probably skip adding the water next time. All in all, still a great recipe with great flavor!
Hi Lindsey,
Thanks so much for making this recipe and sharing your feedback! I’m glad it was enjoyed:) xxT
Could this recipe be done with thighs??
Hey Shelby,
Totally, thighs will work well for you! I hope you love this dish, please let me know if you give it a try! xTieghan
Made this tonight. As always, your recipes are a hit. Crisping the chicken up quick was a fabulous idea! Keep creating these culinary delights, Tieghan!
Hi Carrie,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
What do you do with the garlic after it cooks?
Hi Ruth,
You can just leave the garlic in the sauce:) I hope you love this recipe, please let me know if you give it a try! xx