Ingredients
• 1½ lbs (680g) boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt & black pepper to taste
• 1 (16 oz) package refrigerated potato gnocchi
• ½ cup heavy cream (or full-fat coconut milk for dairy-free)
• ½ cup grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp water (optional, for thicker broth)
• Fresh parsley, chopped (for garnish)
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into slow cooker. Stir.
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken shreds easily.
- Remove chicken; shred with forks. Return to pot.
- Stir in gnocchi, cream, and Parmesan. If using cornstarch slurry, add now for a richer texture.
- Cover and cook on HIGH 15–20 min—just until gnocchi float and are tender (do not overcook or they’ll dissolve!).
- Taste and adjust seasoning. Garnish with fresh parsley.
💡 Pro tip: For extra depth, sauté onions, carrots, and celery in 1 tbsp olive oil before adding to slow cooker.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 15 min | Cook Time: 6 hr 20 min (low) | Total Time: 6 hr 35 min | Servings: 6 | Calories: 420 | Net Carbs: 38g | Fats: 16g | Protein: 32g