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Crock Pot Chicken and Cheese Gnocchi » Simple and Healthy Recipe! ✅

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Slow cooked, these savory Crock Pot Chicken and Cheese Meatballs are a deliciously flavorful recipe made with simple ingredients and is pure comfort food.

A TASTY COMFORT FOOD RECIPE

If you know anything about me, it’s that I love chicken and meatballs. I have always done this since I was a child. It’s a staple in my home and I’ve made it many different ways over the years. One of my favorite new versions is this Crock Pot Chicken and Cheese Meatballs. These cheese balls are to die for! Also, I am in love with everything I can make in a slow cooker. So if you’re looking for some pure comfort food, you need to make a batch of this Crock Pot Chicken and Cheese Meatballs Recipe!

TIPS AND TRICKS FOR PREPARING Chicken And Cheese Gnocchi:

  • I love using cream in this recipe, but if you want a lighter version, you can use evaporated milk or regular milk.
  • Grated fresh cheese is the best. I find it melts better.
  • I use carrots, peas, and celery in this recipe, but feel free to add onions, mushrooms, or whatever your favorite veggies are.
  • Depending on how quick you are, you can cook on low for 6 hours or on high for 4 hours.
  • Also, I use fresh herbs in this recipe, but you can definitely substitute dried herbs. One teaspoon of dried herbs equals one tablespoon of fresh herbs.
  • This recipe works with rotisserie chicken or diced chicken breasts, you can choose whichever is easiest for you.
  • When cooked, it will look like you have a big ball of dough floating on top. Just gently break everything up before serving.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • Butter
  • onion
  • Garlic
  • all-purpose flour
  • Chicken soup
  • celery
  • carrots
  • chicken
  • thyme, rosemary, bay leaves
  • green peas
  • parsley (optional)
  • thick cream
  • baking powder
  • Milk
  • grated cheddar cheese

HOW TO PREPARE CHICKEN AND CHEESE GNOCCHI IN THE CROCK POT:

In a skillet, melt the butter and add the onions and garlic cloves. Cook for 3-4 minutes, stirring occasionally so the garlic doesn’t burn.

Add the flour.

Mix together with the onions.

Add a cup of broth and mix, simmer for 2 to 3 minutes.

Then add the celery, carrots, and chicken to the slow cooker, then top with the herbs.

Add the broth and onion roux.

Stir and put the lid on and set on high for 4 hours or low for 6 hours.

After this time, remove the bay leaves and the stems of rosemary and thyme, add the peas, parsley and cream. Stir to combine.

For the cheddar cheese meatballs in a bowl add the flour and baking powder and mix.

Place the pieces of cold butter and work the butter with a fork or with your hands until it looks like coarse crumbs. Be careful not to let the butter get hot and melt.

Add the milk and mix. If it’s too dry, add another tablespoon of milk at a time until slightly sticky.

Add the cheddar cheese and parsley.

Mix until a homogeneous mixture is obtained.

Add the cheddar meatballs by large spoonfuls to the chicken broth and gently squeeze under the broth until covered. They will rise back to the surface, this just helps them seal and cook well.

Cover and cook over high heat for an hour until the meatballs are cooked.

Break up the gnocchi a bit because they will tend to stick together. Serve and enjoy.

HOW TO STORE:

  • They keep well in the refrigerator in an airtight container for up to 5 days. Reheat before serving.
  • I do not recommend freezing. Dairy products can separate when thawed and meatballs can become a soggy mess.

WANT MORE RECIPES? TRY THESE!

Chicken and Cheese Meatballs in Crock Pot

Slow cooked, these savory Crock Pot Chicken and Cheese Meatballs are a deliciously flavorful recipe made with simple ingredients and is pure comfort food.

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  • 3 tablespoons of salted butter
  • ½ cup chopped onion
  • 3 garlic cloves minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth (one 32-ounce carton), divided use
  • ½ cup sliced ​​celery
  • 1 cup of chopped carrots
  • 2 boneless skinless chicken breasts (diced)
  • 2 sprigs of thyme (or 1 teaspoon of dried thyme)
  • 2 sprigs rosemary (or ½ teaspoon dried rosemary)
  • 2 bay leaves
  • 1 cup frozen peas
  • 2 tablespoons finely chopped fresh parsley or 1 tablespoon dried parsley (optional)
  • 1 cup heavy cream

For the cheddar cheese meatballs:

  • 1 ½ cup all-purpose flour
  • 2 ½ teaspoons of baking powder
  • 4 tablespoons cold salted butter cut into cubes
  • ½ cup more milk if needed
  • 1 cup freshly grated cheddar cheese
  • 2 teaspoons finely chopped parsley (optional)

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  • In a skillet, melt the butter and add the onions and garlic cloves. Cook for 3-4 minutes, stirring occasionally so the garlic doesn’t burn.
  • Add the flour and mix to make a roux (this is what will thicken it as it cooks).
  • Add a cup of chicken broth and mix. Let it simmer for 2 to 3 minutes.
  • Add the celery, carrots, and chicken and herbs (thyme, rosemary, bay leaf) to the slow cooker.
  • Pour remaining chicken broth (3 cups) and onion/garlic roux mixture into slow cooker and mix.
  • Put the lid on and set on high for 4 hours or on low for 6 hours.
  • After this time, remove the bay leaves and the stems of rosemary and thyme, add the peas, parsley and cream. Stir to combine. Cover with the lid while you prepare the gnocchi.
  • Note: If the mixture is not as thick as you like, try mixing 2 tablespoons of water with 2 tablespoons of cornstarch. Whisk this in the slow cooker. The mixture thickens as the gnocchi cooks.

For the cheddar cheese meatballs:

  • In a bowl add the flour and baking powder and mix.
  • Place the pieces of cold butter and work the butter with a fork or with your hands until it looks like coarse crumbs. Be careful not to let the butter get hot and melt.
  • Add the milk and mix. If it’s too dry, add another tablespoon of milk at a time until slightly sticky. Add the cheddar cheese and parsley and mix.
  • Add the cheddar meatballs dropping with large spoons over the chicken broth and gently press under the broth until just covered. They will rise back to the surface, this just helps them cook more evenly.
  • Cover and cook over high heat for an hour until the meatballs are cooked.
  • Once finished, the meatballs may have started to stick together. Just break them up gently before serving. To a good time!
  • Grated fresh cheese is the best. I find it melts better.
  • I use carrots, peas, and celery in this recipe, but feel free to add onions, mushrooms, or whatever your favorite veggies are.
  • Also, I use fresh herbs in this recipe, but you can definitely substitute dried herbs. One teaspoon of dried herbs equals one tablespoon of fresh herbs. Parsley is simply used to add a bit of green color to the recipe. it’s optional
  • This recipe works with rotisserie chicken or diced chicken breasts, you can choose whichever is easiest for you.
  • When cooked, it will look like you have a big ball of dough floating on top. Just gently break everything up before serving.

Calories: 567kcal | Carbs: 39g | Protein: 21g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1044mg | Potassium: 767mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5146IU | Vitamin C: 29mg | Calcium: 311mg | Iron: 4 mg Nutritional Disclaimer

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