Crockpot Gnocchi Chicken Pot Pie

Course: Lunch, Dinner, Pasta

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 3 cups chicken broth

• 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)

• 1/2 white onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper (adjust to taste)

• 1 cup heavy cream

• 1/4 cup all-purpose flour

• 16 ounces (about 2 cups) potato gnocchi

• Chopped fresh parsley for garnish (optional)

Instructions:

1. Grease the inside of your crockpot with non-stick cooking spray.

2. In the crockpot, add the chicken pieces, frozen mixed vegetables, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Stir to combine the ingredients evenly.

3. In a separate bowl, whisk together the heavy cream and all-purpose flour until well combined and no lumps remain. Pour this creamy mixture over the ingredients in the crockpot.

4. Cover the crockpot with the lid and cook on LOW heat for 3-4 hours or on HIGH heat for 1-2 hours. The chicken should be cooked through.

5. With 30 minutes left in the cooking time, add the gnocchi into the Crockpot and stir to combine. Place the lid back on and cook for the remainder of the time.

6. Once the chicken and gnocchi are cooked, gently stir everything in the crockpot to combine the creamy sauce with the other ingredients. Taste and adjust the seasoning with more salt and pepper if needed.

7. Sprinkle chopped fresh parsley on top and serve the chicken pot pie mixture in bowls.