Chicken Stew with Gnocchi Recipe
Chicken Stew with Gnocchi Recipe photo by Taste of Home

Chicken Stew with Gnocchi Recipe

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My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
TOTAL TIME: Prep: 25 min. Cook: 6-1/2 hours
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 6-1/2 hours
MAKES: 8 servings


  • 3 medium parsnips, peeled and cut into 1/2-inch pieces
  • 2 large carrots, cut into 1/2-inch slices
  • 2 celery ribs, chopped
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 4 green onions, chopped
  • 3 pounds bone-in chicken thighs, skin removed
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 1 cup water
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 package (16 ounces) potato gnocchi
  • Hot pepper sauce, optional

Nutritional Facts

1-1/2 cups (calculated without hot pepper sauce) equals 405 calories, 11 g fat (3 g saturated fat), 92 mg cholesterol, 922 mg sodium, 46 g carbohydrate, 5 g fiber, 29 g protein.


  1. Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6-8 hours or until chicken is tender.
  2. Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
  3. Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).
Originally published as Chicken Stew with Gnocchi in Country Woman October/November 2008, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Oct. 6, 2010

"Will for sure add this to my recipe book! I did make it in a dutch oven (which cooks mother told me this, and believe me it does). Also I used yams instead of sweet pots and they get soft quicker so you have to be careful. Also I did not have any parsnips but used extra yams since I love them. The soup is delicious!!!!"

Reviewed Sep. 28, 2010

"hot, hearty and healthy. ate this while watching "the big game". didn't miss the chili!! also a great palette to different variations."

Reviewed May. 19, 2010

"I'm going to try to adapt this to my new pressure cooker - I don't like to leave appliances untended."

Reviewed Mar. 20, 2010

"delicious and healthy, my family ate this up and asked for more!"

Reviewed Mar. 2, 2010

"Wonderful recipe! I am making it a again for a second time and can't wait!"

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