Chicken, Broccoli and Gnocchi Casserole
Tender chicken, soft potato gnocchi and broccoli come together in a creamy sauce finished with melted cheddar.
15 min
Prep
240 min
Cook
4
Serves
620
Calories
Macros · per serving
45g protein
56g carbs
25g fat
Ingredients
For 4 servings
- 600 g chicken thigh
- 500 g potato gnocchi
- 400 g broccoli
- 300 g condensed cream of chicken soup
- 240 ml chicken broth
- 100 g cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoon black pepper
Instructions
- 1
Use fully thawed, boneless, skinless chicken thighs and shelf-stable potato gnocchi. Cut the fresh broccoli into small, roughly 2 cm florets and grate the cheddar. Refrigerate the broccoli, cheese and chicken until their cooking stages.
- 2
Whisk the condensed soup, chicken broth, garlic powder, onion powder and black pepper together in the slow-cooker insert. Add the chicken and turn to coat. Wash hands and clean utensils and surfaces after handling raw chicken. Cover and cook on HIGH for 3 hours.
- 3
Check that the thickest part of each chicken thigh has reached 165°F/74°C with a food thermometer; continue cooking on HIGH if necessary before proceeding. Using two forks, pull the chicken into bite-size pieces directly in the cooker.
- 4
Stir in the uncooked shelf-stable gnocchi and broccoli, coating everything with the sauce. Cover and cook on HIGH for 45 minutes, until the gnocchi are tender throughout and the broccoli is tender.
- 5
Stir in half the cheddar and scatter the remainder over the top. Cover and cook on HIGH for 15 minutes, until melted and the center of the casserole reaches at least 165°F/74°C. Divide among four plates.
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