There’s just something magical about the thought of a steaming bowl of crockpot chicken gnocchi soup waiting for me at the end of a long day. Tender shredded chicken, pillowy gnocchi, hearty veggies, and a velvety broth all come together in the slow cooker while I go about my day. This recipe gives me the same creamy comfort of restaurant-style gnocchi soup, but made right at home, and without hovering over the stove.
Slow Cooker Chicken and Gnocchi Soup
This slow cooker recipe for chicken and gnocchi soup is one of those set-it-and-forget-it meals I come back to again and again. Everything cooks down into a rich, flavorful base while the chicken becomes fall-apart tender. Once I’m ready for dinner, all that’s left is stirring in the gnocchi and fresh spinach for the final half hour. The gnocchi cook up soft and fluffy in the broth, soaking in all that creamy flavor, while the spinach adds a fresh pop of color.
This is the kind of easy dinner that keeps everyone at the table happy. I especially love that it only takes about 10 minutes of hands-on prep before the slow cooker takes over. By the time I’m ladling out bowls, I’ve got homemade comfort food with almost no effort.
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Keep the Lid on Tight!
Don’t remove the lid from your Crock Pot while this chicken gnocchi soup is cooking! 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. Plus, all that steam helps keep everything moist and juicy.
Crockpot Chicken and Gnocchi Soup Recipe
Equipment
- Crockpot
Ingredients
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts (*)
- 2 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup fresh 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 ribs celery, 1 small onion, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon crushed 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 fresh 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
- 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.
- For a little extra flavor, try sautéeing the veggies on the stovetop for 5-7 minutes before adding to the crockpot.
- 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.
- I used packaged shelf-stable gnocchi, but the refrigerated kind also work well in this recipe. If using fresh, homemade gnocchi, I would just add it in the last 15 minutes or so.
- I recommend tempering the cream/cornstarch mixture with a little warm broth from the crockpot before adding it in. This will help prevent the cream from curdling.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Gnocchi Soup in a Crockpot Step by Step
Prep: Gather the list of ingredients for this Crockpot soup recipe. Chop the carrots, celery, and onions, and mince the garlic.
Cook the Soup: Pour 4 cups of chicken broth into your slow cooker. Then add 1 pound of boneless, skinless chicken breasts; 2 large peeled and chopped carrots; 2 chopped celery ribs; 1 small chopped onion; and 2 minced cloves of garlic. Top with 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of crushed red pepper flakes (if using). Set your slow cooker to HIGH for 4 hours or LOW for 6 hours. The chicken should be tender and cooked through to 165°F.
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 and stir.
Add the Gnocchi: Next, mix in 16 ounces of gnocchi and 1 cup of fresh spinach. Stir well to evenly distribute throughout the soup.
Thicken the Soup: In a small bowl, mix together ¾ cup of heavy cream and 1 tablespoon of cornstarch; then pour the mixture into the slow cooker and stir. Cook for an additional 30 minutes, or until the gnocchi is cooked through and tender, and the soup has thickened to your liking.
Serve and Enjoy: Ladle the soup into bowls. Serve hot, and enjoy your delicious homemade crockpot chicken and gnocchi soup!
How to Store and Reheat
Let chicken gnocchi soup cool completely before storing. Then store in an airtight container in the refrigerator for 3 days. When you’re ready to enjoy it, 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 do not recommend freezing this soup, as cream-based soups can separate and become grainy when thawed.
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