Ingredients
4 boneless, skinless chicken breasts
1 tbsp olive oil
2 cups chopped onion
2 cups chopped celery
1 cup chopped carrots
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup tomato paste
4 cups low-sodium chicken broth
1 cup milk
1/2 cup heavy cream
2 tbsp chopped fresh thyme
1 tsp dried rosemary
2 bay leaves
1 lb russet potatoes, peeled and cubed
1 lb fresh or store-bought potato gnocchi
Salt and pepper to taste
Non-pork Italian sausage (optional substitute, see notes)
1 cup halved baby carrots (optional)
Instructions
Add chicken breasts to crockpot. Sauté onion, celery, carrots, garlic in olive oil until softened.
Combine sautéed vegetables with chicken in crockpot. Mix in diced tomatoes, tomato paste, broth, thyme, rosemary, bay leaves, and salt/pepper.
Cook on low for 6 hours or high for 3 hours.
Remove chicken and shred into bite-sized pieces. Return to crockpot.
Add potatoes, milk, and cream. Cook for 30 minutes.
Add gnocchi and cook for 15-20 minutes until al-dente. Add cubed raw chicken if desired for more texture.
Notes
Substitute non-pork sausage for Italian sausage if unavailable
Add baby carrots 30 minutes before gnocchi for visual appeal
Store in airtight containers for 3-4 days in fridge
Freeze leftovers for up to 3 months
Use store-bought chicken broth if preferred
- Prep Time: 20
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (12-14 oz)
- Calories: 350
- Sugar: 4g
- Sodium: 12g (varies with broth)
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg