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Slow Cooker Chicken Stew with Gnocchi


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  • 3 med. parsnips, peeled & cut into 1/2" pieces
  • 2 lg. carrots, cut into 1/2" slices
  • 2 celery ribs, chopped
  • 1 lg. sweet potato. peeled & cut into 1" cubes
  • 3 grn. onions, chopped
  • 3 lbs. bone in chicken breasts
  • 1/2 tap. dried sage leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 cup water
  • 3 Tbsp cornstarch
  • 1/4 cup cold water
  • 1 pkg. 16oz potato gnocchi


Servings 8


Step 1

1.Place the parsnips, carrots, celery, sweet potato
and onions in a 5-qt. slow cooker. Top with chicken:
sprinkle with the sage, salt and pepper. Add broth
and water. Cover and cook on low for 6 hours.

2. Remove chicken; when cool enough to handle,
remove meat from bones and discaid bones. Cut
meat into bite-size pieces and return to the slow

3. Mix cornstarch and cold water until smooth; stir into
stew. Add the gnocchi. Cover and cook on hiqh
for 3O minutes or until gravy is thickened. Season
with hot pepper sauce if desired.


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