Ingredients
Equipment
Method
- Prep Ingredients: Cube the chicken, dice the vegetables, and mince the garlic.
- Layer in Slow Cooker: Add the chicken, onions, bell peppers, and garlic to the slow cooker. Drizzle with olive oil and mix.
- Add Liquid & Seasoning: Pour in the chicken broth, almond milk, and season with oregano, basil, salt, and pepper. Stir well.
- Slow Cook: Cover and cook on LOW for 4 hours (or HIGH for 2 hours).
- Add Gnocchi & Finish: In the last 20 minutes, stir in the gnocchi, cream cheese, and spinach. Let cook until the gnocchi is tender and the sauce is creamy.
- Serve & Enjoy: Give it a final stir and serve warm, garnished with fresh parsley if desired.
Notes
For a lower-carb version, swap whole-wheat gnocchi with cauliflower gnocchi.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a microwave or stovetop over low heat, adding a splash of broth if needed.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a microwave or stovetop over low heat, adding a splash of broth if needed.