Scale

4 chicken thighs (bone-in, skin-on)

1 can fire-roasted plum tomatoes (whole or crushed)

4 anchovy fillets

½ tsp crushed red pepper flakes

1 tbsp olive oil

5 cloves garlic, minced

1 tsp paprika

1 large onion, chopped

4 oz mushrooms, chopped

3 sprigs rosemary, chopped

Salt & black pepper to taste (approx. 1 tsp each)

1 package gnocchi (shelf-stable or refrigerated)

Optional garnish: Fresh parsley or cilantro

Season & Marinate Chicken:
- Pat chicken thighs dry. Season with salt, pepper, and paprika. Marinate up to 24 hours or at least 30 minutes if time allows.
Brown the Chicken:
- Heat olive oil in a skillet over medium-high. Brown chicken 2 minutes per side. Transfer to Crockpot.
Sauté Aromatics & Build Sauce:
- In same skillet, sauté onion and anchovies for 5 minutes until anchovies melt.
- Add garlic, mushrooms, and rosemary; cook another 2–3 minutes.
- Add fire-roasted tomatoes and red pepper flakes. Let bubble briefly, then pour over chicken in Crockpot.
Slow Cook:
- Cover and cook on low for 6 hours or high for 4 hours, until chicken reaches 165°F and is fork-tender.
Add Gnocchi & Finish:
- In final 25–30 minutes, stir in gnocchi. Cook until soft and tender.
- Serve warm, garnished with parsley or cilantro if desired.

Keywords: Crockpot Chicken, Chicken and Gnocchi, One-Pot Meal, Slow Cooker Dinner, Weeknight Comfort Food