Creamy Chicken, Veggie, and Gnocchi Stew
A nutritious and comforting weeknight dinner that couldn't be easier to make.
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter or additional oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp poultry seasoning or other dried herb blend
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 large onion, chopped small
- 2 to 3 large carrots, peeled and diced
- 4 celery stalks, diced
- 2 to 3 garlic cloves, minced
- 3 cups chicken broth I use Better Than Bouillon
- 1 lb mini or regular gnocchi
- 2 cups baby spinach, roughly chopped
- 1/2 cup plain Greek yogurt (preferably whole milk)
Instructions
Slow Cooker
- Add oil and butter to the slow cooker insert.
- Sprinkle the salt, pepper, and herb seasoning over the chicken then add to the slow cooker. Add the onion, carrot, celery, garlic, and broth. Stir to distribute the ingredients then cover and set the crockpot to High for 4 hours or Low for 6 hours.
- When there is 10 minutes of cook time left, remove the lid and break the chicken up into shreds with tongs or forks. Stir in the gnocchi, spinach, and yogurt. Cover and let cook for the remaining 5 to 10 minutes.
- Taste the stew and add more salt and pepper as needed. If the stew is too thick for you, feel free to stir in more chicken broth. Ladle into bowls and serve hot.
Pressure Cooker
- Turn on the SAUTE function and add the oil and butter.
- Sprinkle the salt, pepper, and herb seasoning over the chicken then add to the slow cooker. Set aside
- Once the pot is hot, add the onion, carrot, celery, and garlic. Saute for 1 to 2 minutes to start softening the vegetables.
- Add the chicken and broth to the pot and stir to combine. Turn off the SAUTE function, secure the lid on the pot, then set to HIGH PRESSURE for 10 minutes.
- Once the cook time is up, release the pressure. Remove the chicken to a plate and shred into bite-size pieces.
- Stir in the gnocchi, spinach, and yogurt then add the chicken back to the pot. Cover and let sit for 5 to 10 minutes to cook the gnocchi and wilt the spinach.
- Taste the stew and add more salt and pepper as needed. If the stew is too thick for you, feel free to stir in more chicken broth. Ladle into bowls and serve hot.
Stove Top
- Add oil and butter to a large pot or Dutch oven over medium-high heat.
- Sprinkle the salt, pepper, and herb seasoning over the chicken. Set aside.
- Once the pot is hot, add the onion, carrot, celery, and garlic. Saute for 1 to 2 minutes to start softening the vegetables.
- Add the chicken and broth to the pot and stir to combine. Cover the pot and simmer for 20 minutes.
- Once the chicken is tender and the vegetables are soft, shred the chicken into bite-size pieces then add them back to the pot.
- Stir in the gnocchi, spinach, and yogurt. Cover and cook on low for 5 to 10 minutes to cook the gnocchi and wilt the spinach.
- Taste the stew and add more salt and pepper as needed. If the stew is too thick for you, feel free to stir in more chicken broth. Ladle into bowls and serve hot.