This crockpot chicken and gnocchi soup combines my two loves – soup and crockpot cooking! Chock full of tender, shredded chicken, super soft gnocchi, and hearty veggies in the creamiest, dreamiest broth, it’s the BEST way to warm up on a chilly day. It’s my new favorite way to prepare gnocchi, and it couldn’t be easier!
Any recipe I can prepare in the morning and forget about until dinner time is a win in my book. I pop all the ingredients into my crockpot, and then all I have to do is shred the chicken and add the gnocchi once I’m home! By the time dinner rolls around, this chicken and gnocchi soup is ready to be devoured. Simple, homemade, and I don’t have to spend hours in the kitchen – what’s not to love?!
What’s in This Crockpot Chicken and Gnocchi Soup Recipe?
I’ve kept this recipe as simple as can be. With less than 10 ingredients and using a slow cooker, I know you’re going to love it!
- Chicken Broth: Use store-bought or make your own chicken broth.
- Chicken: Use boneless, skinless chicken breasts for this recipe! Chicken thighs also work in a pinch.
- Vegetables: Carrots, onion, and celery are the trifecta of soup veggies!
- Spices: Minced garlic, Italian seasoning, kosher salt, and red pepper flakes (optional) take this soup to the next level.
- Spinach: Adds color and texture! It may seem like a lot of spinach at first, but it wilts down significantly.
- Gnocchi: Use store-bought or homemade gnocchi for this soup. If using frozen, make sure to thaw it before adding to the crockpot.
- Heavy Cream: Adds richness and creaminess to the broth. You can use half and half or whole milk as a substitute if preferred.
- Cornstarch: Helps to thicken the creamy chicken and gnocchi soup.
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How to Store and Reheat
If (by some miracle!) you’ve got leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for 3 days. When you’re ready to enjoy, reheat it on the stove until heated through. You may need to add a bit of extra broth as the soup usually thickens up a bit in the fridge.
I wouldn’t recommend freezing this soup, as cream-based soups can separate and become grainy when thawed.
Notes and Tips
- Don’t remove the lid while the soup is cooking in the crockpot! Every time you remove the lid, essential heat escapes, and you’ll need to add a few minutes to your overall cooking time to compensate.
- Remember to only add the spinach and gnocchi for the final 30 minutes of cooking. Both ingredients will cook quicker than the rest of the soup.
- When it comes to garlic, I always say that fresh is best. Skip the pre-minced stuff and make the most out of mincing fresh garlic cloves.
Top Reader Review
“Pretty solid recipe. I only had 2% milk so I used that instead of heavy cream in the cornstarch flurry. I also added 2tbsp cream cheese and it really set this dish up for success. I didn’t add extra salt, but did add an extra tip of chicken better than bouillon. Side note…next time I will probably only add half the Italian seasoning and go from there.” – Bunnie
Crockpot Chicken and Gnocchi Soup Recipe
Ingredients
- 4 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 2 teaspoons dried italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes optional
- 1 cup spinach chopped
- 16 ounces gnocchi
- ¾ cup heavy cream
- 1 tablespoon cornstarch
Instructions
- Add the chicken broth to the bottom of your slow cooker. Then, add the chicken breasts. Add the carrots, celery, onion, and garlic on top. Finally, sprinkle over the italian seasoning, salt, and red pepper flakes.4 cups chicken broth, 1 pound boneless skinless chicken breasts, 2 large carrots, 2 stalks celery, 1 small onion, 2 teaspoons dried italian seasoning, 1 teaspoon kosher salt, ½ teaspoon red pepper flakes, 2 cloves garlic
- Cook on HIGH for 4 hours, or on LOW for 6 hours on LOW; until the chicken is tender.
- Remove the chicken and shred it with two forks.
- Return the chicken to the slow cooker, then add the gnocchi and spinach.16 ounces gnocchi, 1 cup spinach
- Whisk together the heavy cream and cornstarch, and add it to the slow cooker. Stir to combine and cook for an additional 30 minutes, or until the gnocchi are soft.¾ cup heavy cream, 1 tablespoon cornstarch
- Serve hot from the slow cooker.
Notes
How to Make Crockpot Chicken and Gnocchi Soup Step by Step
Prepare the Slow Cooker: Pour 4 cups of chicken broth into the slow cooker. Add 1 pound of boneless, skinless chicken breasts, 2 large carrots (peeled and chopped), 2 celery stalks (chopped), 1 small onion (chopped), and 2 cloves of garlic (minced). Top with 2 teaspoons Italian seasoning, 1 teaspoon Kosher salt, and 1/2 teaspoon red pepper flakes (if using).
Cook: Set your slow cooker to HIGH for 4 hours or LOW for 6 hours. The chicken should be tender and cooked through.
Shred the Chicken: Take the chicken out of the slow cooker and shred it using two forks. It helps to let it cool for a few minutes before shredding. Add the shredded chicken back into the slow cooker.
Add the Gnocchi: Mix in 16 ounces of gnocchi and 1 cup of spinach.
Finish Cooking: In a small bowl, mix together 3/4 cup of heavy cream and 1 tablespoon cornstarch. Pour the mixture into the slow cooker and stir. Cook for an additional 30 minutes – until the gnocchi is cooked and the soup has thickened.
Serve and Enjoy: Ladle the soup into bowls. Serve hot, and enjoy your delicious homemade crockpot chicken and gnocchi soup!
Pretty solid recipe.
I only had 2% milk so I used that instead of heavy cream in the cornstarch flurry.
I also added 2tbsp cream cheese and it really set this dish up for success. I didn’t add extra salt, but did add an extra tip of chicken better than bouillon.
Side note…next time I will probably only add half the Italian seasoning and go from there. I think it was waaaay too much.