Cozy Crockpot Chicken Gnocchi Soup That Practically Makes Itself

This crockpot chicken gnocchi soup is creamy, comforting, and packed with flavor—and the best part is, my slow cooker does most of the work. With tender shredded chicken, pillowy gnocchi, fresh veggies, and a rich, savory broth, it’s a bowl of pure comfort that’s perfect for chilly days or anytime I want something warm and satisfying without a lot of effort.

Why I Love This Recipe

I love this recipe because it’s one of those dump-and-go meals that always tastes like I spent hours in the kitchen. The slow cooker makes the chicken so tender, and the gnocchi soaks up all the creamy goodness. It’s cozy and filling, but not heavy. Whether I’m feeding the family or making a big batch for leftovers, this soup always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts or thighs

• Chicken broth

• Minced garlic

• Chopped onion

• Shredded carrots

• Celery, sliced

• Italian seasoning

• Salt and pepper

• Potato gnocchi (store-bought, uncooked)

• Fresh spinach (or kale)

• Heavy cream

• Cornstarch (optional, for thickening)

• Grated Parmesan cheese (for serving, optional)

Directions

1. I start by placing the chicken, broth, garlic, onion, carrots, celery, Italian seasoning, salt, and pepper into the crockpot.

2. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.

3. I remove the chicken, shred it with two forks, and return it to the crockpot.

4. I add the gnocchi and cook for another 30–45 minutes on high, until the gnocchi is soft and tender.

5. I stir in the spinach and heavy cream. If I want the soup a little thicker, I mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in.

6. I let everything cook for another 10–15 minutes, until the spinach wilts and the soup is creamy.

7. I ladle it into bowls and top with grated Parmesan before serving.

Servings and Timing

This recipe makes about 6 servings and takes about 10 minutes of prep time. The rest is hands-off slow cooking, and I usually have it ready in about 6–7 hours on low or 4–5 hours on high, including the time to add the gnocchi and cream.

Variations

When I want to switch things up, I use rotisserie chicken to save time, or swap out the cream for half-and-half or even coconut milk for a dairy-free version. I’ve also used kale instead of spinach, or added mushrooms and peas for extra veggies. And for a little kick, a dash of red pepper flakes or a swirl of hot sauce works wonders.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. I reheat it gently on the stovetop or in the microwave. If the soup thickens too much, I just stir in a splash of broth or milk to loosen it up. It also freezes decently—though I usually freeze it before adding the cream and gnocchi, then finish it fresh when I reheat for the best texture.

FAQs

Can I use frozen chicken?

Yes, I’ve used frozen chicken breasts straight in the crockpot. I just make sure to cook on low for at least 7–8 hours to ensure it’s fully cooked through.

What kind of gnocchi works best?

I use shelf-stable potato gnocchi from the pasta aisle. Fresh or frozen gnocchi work too—just adjust the cook time slightly if needed.

Is it okay to use milk instead of cream?

Yes, but the soup won’t be quite as rich. I sometimes use half-and-half or whole milk for a lighter version.

Can I make this vegetarian?

Definitely. I skip the chicken and use vegetable broth. I bulk it up with extra veggies like mushrooms, zucchini, or chickpeas.

How do I keep the gnocchi from getting mushy?

I add it near the end of cooking—about 30 minutes before I’m ready to serve. That keeps it tender without overcooking.

Conclusion

This crockpot chicken gnocchi soup is everything I want in a cold-weather meal—creamy, comforting, and easy enough to throw together on a busy day. It’s hearty, flavorful, and always hits the spot. Whether I’m feeding the whole family or meal-prepping for the week, this soup never lets me down.

Cozy Crockpot Chicken Gnocchi Soup That Practically Makes Itself

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 6–7 hours (low) or 4–5 hours (high)
• Total Time: ~6–7 hours
• Yield: 6 servings
• Category: Soup, Slow Cooker, Comfort Food
• Method: Slow Cooking, One-Pot
• Cuisine: American
• Diet: Gluten Free

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Description

This Crockpot Chicken Gnocchi Soup is the ultimate cozy comfort food—creamy, flavorful, and packed with tender shredded chicken, fluffy potato gnocchi, and fresh vegetables. It’s a dump-and-go slow cooker recipe that simmers into a rich, satisfying soup with barely any effort. Perfect for busy weekdays, chilly nights, or easy meal prep!

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Ingredients

• 1½–2 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 cup shredded carrots
• 1 cup celery, sliced
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 (16 oz) package potato gnocchi (shelf-stable or fresh)
• 2 cups fresh spinach (or kale, roughly chopped)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Dump & Start: Add chicken, broth, garlic, onion, carrots, celery, Italian seasoning, salt, and pepper to the crockpot.

2. Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender.

3. Shred Chicken: Remove chicken, shred with two forks, and return to the crockpot.

4. Add Gnocchi: Stir in the gnocchi and cook on High for 30–45 minutes, until soft and tender.

5. Cream & Spinach: Stir in spinach and heavy cream. For a thicker soup, mix cornstarch with cold water and stir in.

6. Finish Cooking: Let cook for another 10–15 minutes, until soup is creamy and spinach is wilted.

7. Serve: Ladle into bowls and top with grated Parmesan.

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Notes

• Use rotisserie chicken for a faster prep version.
• Swap the cream with coconut milk for a dairy-free option.
• Add extra veggies like mushrooms, peas, or zucchini.
• Add red pepper flakes or hot sauce for a spicy kick.
• Freeze before adding gnocchi and cream for best texture when reheating later.