Diabetic Crockpot Gnocchi and Chicken
A creamy, comforting, and diabetic-friendly crockpot dish featuring tender chicken, whole-wheat gnocchi, and a flavorful low-fat sauce. Perfect for a healthy and hearty family meal with minimal effort.
Equipment
- Slow cooker (crockpot)
- Cutting board
- Sharp knife
- Measuring cups/spoons
- Mixing spoon
Ingredients
- 2 boneless skinless chicken breasts (cubed)
- 2 cups whole-wheat gnocchi or cauliflower gnocchi for lower carbs
- 3 cups low-sodium chicken broth
- 1/2 cup unsweetened almond milk or low-fat milk
- 3 oz low-fat cream cheese cubed
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers red & yellow
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- 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.
