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!
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)
Instructions
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Dump & Start: Add chicken, broth, garlic, onion, carrots, celery, Italian seasoning, salt, and pepper to the crockpot.
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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.
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Shred Chicken: Remove chicken, shred with two forks, and return to the crockpot.
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Add Gnocchi: Stir in the gnocchi and cook on High for 30–45 minutes, until soft and tender.
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Cream & Spinach: Stir in spinach and heavy cream. For a thicker soup, mix cornstarch with cold water and stir in.
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Finish Cooking: Let cook for another 10–15 minutes, until soup is creamy and spinach is wilted.
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Serve: Ladle into bowls and top with grated Parmesan.
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.
