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Dump-and-Go Creamy Chicken Gnocchi - A Cozy One-Pot Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Gnocchi: 1 pound potato gnocchi (fresh, refrigerated, or shelf-stable)
  • Stock: 3 cups low-sodium chicken broth
  • Cream: 1 cup heavy cream (or half-and-half for lighter)
  • Aromatics: 1 small yellow onion (diced), 3 cloves garlic (minced)
  • Vegetables: 2 cups baby spinach (or kale), 1 cup sliced carrots (optional)
  • Thickener: 2 tablespoons cornstarch (or 3 tablespoons flour)
  • Cheese: 1/2 cup grated Parmesan
  • Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika
  • Salt and pepper: To taste
  • Olive oil or butter: 1 tablespoon (optional for stovetop)
  • Optional boosts: 1 tablespoon lemon juice, pinch of red pepper flakes, chopped parsley

Method
 

  1. Choose your method: Stovetop (fast) or slow cooker (hands-off). Both are dump-and-go, with tiny differences.
  2. Stovetop base: Add onion, garlic, chicken, carrots, Italian seasoning, thyme, paprika, and chicken broth to a large pot or Dutch oven. Bring to a gentle simmer.
  3. Cook the chicken: Simmer 10–12 minutes, uncovered, until the chicken is cooked through. Remove chicken to a plate and shred with two forks.
  4. Thicken the sauce: Whisk cornstarch with 2 tablespoons of water to make a slurry. Stir slurry into the pot and simmer 2–3 minutes until slightly thickened.
  5. Add cream and gnocchi: Reduce heat to medium-low. Stir in cream and gnocchi. Cook 3–4 minutes, stirring occasionally, until gnocchi is tender and sauce is silky.
  6. Finish it: Return shredded chicken to the pot. Stir in spinach and Parmesan until the greens wilt and cheese melts. Taste and season with salt, pepper, and lemon juice if using.
  7. Serve: Ladle into bowls and top with extra Parmesan, a sprinkle of red pepper flakes, and parsley.
  8. Slow cooker option: Add onion, garlic, carrots, chicken, spices, and broth to the slow cooker. Cook on Low 4–5 hours or High 2.5–3 hours. Shred chicken, stir in cream and gnocchi, cook 20–30 minutes more, then add spinach and Parmesan just before serving.