Crockpot Chicken Gnocchi Soup Recipe
This Crockpot Chicken Gnocchi Soup is a creamy, comforting dish perfect for a cozy meal. Tender chicken, soft gnocchi, fresh vegetables, and a creamy broth come together in a slow cooker for an easy, hands-off recipe that’s perfect for weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours (slow cooker low) or 3 to 4 hours (slow cooker high), plus 30–40 minutes for gnocchi and cream addition, plus 5–10 minutes for spinach wilting
- Total Time: 6 hours 15 minutes to 7 hours 5 minutes (low) or 4 hours 15 minutes to 5 hours 5 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Protein and Dairy
- 1 pound boneless & skinless chicken breasts
- 1 cup heavy cream (or half-and-half)
- ½ cup shredded Parmesan cheese (plus more for serving)
Vegetables
- 3 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 cups fresh baby spinach leaves
Pantry Items
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 10.5-ounce can cream of chicken soup
- 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
Garnish
- Parsley for garnish
Instructions
- Prepare ingredients: Place the chicken breasts at the bottom of your slow cooker. Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
- Add liquids and seasonings: Pour in the chicken broth and cream of chicken soup. Stir in Italian seasoning, salt, and black pepper until well combined.
- Slow cook the chicken and vegetables: Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add gnocchi and cream: Stir in the potato gnocchi and heavy cream. Cover and cook on high for another 30 to 40 minutes, until the gnocchi are soft and the soup thickens to a creamy consistency.
- Add greens and cheese: Stir in the fresh baby spinach and Parmesan cheese. Let the soup cook for an additional 5 to 10 minutes, just until the spinach wilts.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and parsley, and enjoy your creamy Crockpot Chicken Gnocchi Soup!
Notes
- You can substitute half-and-half for heavy cream to reduce fat content slightly.
- Adjust salt and pepper according to taste preferences.
- Fresh gnocchi or refrigerated gnocchi work best, but shelf-stable gnocchi is acceptable.
- For a thicker soup, cook the gnocchi slightly longer or reduce the amount of broth slightly.
- Leftovers store well in the fridge for up to 3 days. Reheat gently to avoid breaking down the cream.
Keywords: chicken gnocchi soup, crockpot soup, slow cooker recipes, creamy chicken soup, easy dinner, comfort food
Find it online: https://leofoster.com/crockpot-chicken-gnocchi-soup-recipe/
