1 lbSkinless chicken breastshigh-protein base that shreds beautifully after slow cooking
1cupBalsamic vinaigrette
17.5ozGnocchipillowy pasta that soaks up the savory balsamic sauce perfectly
10.5ozCherry tomatoes juicy topping that adds brightness and balance
1Garlic clovefresh flavor to the tomato salad
3-4Fresh basil leavesherby finish that pairs perfectly with balsamic
¼cupFeta crumblessalty contrast to the sweet balsamic notes
1tablespoonBalsamic glaze
Salt & black pepper
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Instructions
Slow Cook the Chicken- Add chicken and balsamic vinaigrette to your slow cooker (crock pot).Cook on high heat for 2–3 hours or on low heat for 3–4 hours. Cook until the internal temperature reaches 165°F for best results.
Add Gnocchi - About 30 minutes before serving shred the chicken and return it to the slow cooker. Add the gnocchi and let it cook for 20–30 minutes until tender. The gnocchi soaks up that savory sauce and becomes incredibly flavorful.
Make the Salad - In a small bowl, combine: cherry tomatoes, garlic, salt & pepper, basil, feta. Toss together and drizzle with balsamic glaze.
Serve- Spoon the balsamic chicken and gnocchi into bowls and top with the fresh tomato salad. Serve and enjoy!
Notes
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