Creamy Crockpot Chicken Gnocchi Soup (Slow Cooker Recipe)

Crockpot Chicken Gnocchi Soup is a slow cooker recipe with tender shredded chicken, soft potato gnocchi, and a creamy broth. The hands-off cooking time makes it worth making on a busy day, while the cream and cornstarch give the soup a smooth, cozy texture. As it cooks, the garlic, onion, herbs, and chicken stock fill the kitchen with a savory smell. I like making this soup for a simple weeknight dinner when I want a full meal from one pot.

Why You’ll Love This Crockpot Chicken Gnocchi Soup

• Mostly hands-off: The chicken and vegetables cook in a slow cooker while you take care of other things.
• Tender chicken: Chicken thighs or breasts become easy to shred after cooking.
• One-pot meal: Chicken, vegetables, gnocchi, spinach, and broth all come together in the same slow cooker.
• Makes six servings: There is enough for a family dinner or leftovers.
• Easy to adjust: You can add more salt, black pepper, red pepper flakes, or a little lemon juice at the end.

How to Make Crockpot Chicken Gnocchi Soup

Add the chicken, vegetables, herbs, garlic, seasonings, and broth to a large slow cooker. Cook until the chicken is tender, then shred it right in the pot. Stir in the cream mixed with cornstarch, followed by the gnocchi and spinach, and cook on high until the gnocchi is tender. Taste the soup and adjust the seasoning before serving with bacon, if you like.

Ingredients

• 1 and 1/2 pounds boneless, skinless chicken thighs or breasts
• 3-4 medium whole carrots (peeled and chopped)
• 1-2 stalks celery (chopped)
• 1/2 medium yellow or white onion (chopped)
• 2 Tablespoons fresh parsley (flat or curly, chopped)
• 4-5 cloves garlic (minced)
• 1 Tablespoon Italian seasoning
• salt and black pepper
• 1 teaspoon Better than Bouillon chicken seasoning base (optional, read recipe closely)
• pinch red pepper flakes (optional)
• 4 cups low-sodium chicken stock or broth
• 1 cup cream or half and half
• 1-2 Tablespoons cornstarch
• 1 pound potato gnocchi
• 3 cups baby spinach
• 4 slices cooked bacon (optional for serving)

Directions

1. Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon table salt, and 1/4 teaspoon black pepper in a large slow cooker.
2. Add the Better than Bouillon paste and red pepper flakes, if using. If you are not using Better than Bouillon, you will most likely want to add an extra 1/4 to 1/2 teaspoon salt. You can also wait and season the soup to taste at the end.
3. Pour the chicken stock or broth on top. Give everything a gentle stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 4 hours.
5. Keep the slow cooker turned on and remove the lid. Shred the chicken using two forks, gently pulling the pieces apart. You can also transfer the chicken to a cutting board or stand mixer, shred it, and return it to the pot.
6. In a small bowl or liquid measuring cup, whisk together the cream or half and half and 1 Tablespoon of cornstarch.
7. Pour the cream mixture into the soup. Add the gnocchi and spinach, then stir well.
8. Put the lid back on the slow cooker and turn it to the high setting. Cook for another 30-45 minutes.
9. Remove the lid and stir the soup. If you want it thicker, whisk together up to 1 more Tablespoon cornstarch and an equal amount of cool water. Stir the slurry into the soup. It should thicken more over the next 5 minutes or so.
10. Taste and season with more salt and pepper as desired. If you did not use Better than Bouillon, you will probably want more salt. You can also add a squeeze of lemon juice, fresh slivered basil, or more red pepper flakes.
11. Ladle the soup into bowls and top with crumbled cooked bacon, if desired.

How to Serve Crockpot Chicken Gnocchi Soup

Serve Crockpot Chicken Gnocchi Soup in wide bowls so each serving gets chicken, gnocchi, vegetables, and spinach. Crusty bread, garlic bread, or simple dinner rolls are good choices for soaking up the creamy broth.

For a lighter side, serve the soup with a green salad dressed with a simple vinaigrette. A glass of iced tea, sparkling water, or a warm drink also fits well. This soup works especially well for a relaxed weeknight dinner or a casual meal with family.

How to Store Crockpot Chicken Gnocchi Soup

Let the soup cool, then place leftovers in airtight containers and refrigerate them for 3 to 4 days. The gnocchi may continue to soften as it sits, but the soup can still be reheated for another meal.

Reheat the soup gently on the stovetop or in the microwave, stirring occasionally. If it becomes thicker in the refrigerator, add a small amount of chicken broth or water while reheating. Stir well and check the seasoning before serving.

Tips for Making Crockpot Chicken Gnocchi Soup

• Use low-sodium broth: This gives you more control over the salt, especially if you also add Better than Bouillon.
• Season carefully: Start with the listed 1/2 teaspoon table salt and 1/4 teaspoon black pepper, then add more after cooking.
• Shred while hot: The chicken is easiest to pull apart while it is still warm in the slow cooker.
• Mix the cornstarch first: Whisking cornstarch into the cream or cool water helps prevent lumps.
• Add gnocchi near the end: The gnocchi cooks during the final 30-45 minutes rather than during the long chicken-cooking time.
• Use the extra slurry only if needed: The soup will thicken as it rests, so stir and check the texture before adding more cornstarch.

Variations

• Ingredient swap: Use either boneless, skinless chicken thighs or boneless, skinless chicken breasts. You can also use half and half instead of cream.
• Add-in option: Add more red pepper flakes for heat, or finish the soup with lemon juice or fresh slivered basil.
• Different cooking method: For a different approach, cook the chicken and vegetables in a large pot on the stovetop until the chicken is done, then shred the chicken and add the cream mixture, gnocchi, and spinach near the end. The main recipe is written for a slow cooker.

FAQs

Can I Make Crockpot Chicken Gnocchi Soup With Chicken Breasts?

Yes. Boneless, skinless chicken breasts work in place of chicken thighs. Follow the same slow cooker directions and shred the chicken before adding the cream mixture, gnocchi, and spinach.

Can I Make Crockpot Chicken Gnocchi Soup Ahead Of Time?

You can cook the chicken and vegetable base ahead of time, then refrigerate it for 3 to 4 days. When ready to serve, reheat the base, stir in the cream and cornstarch mixture, and add the gnocchi and spinach near the end.

Can I Freeze This Soup?

This soup is best served fresh or refrigerated because the potato gnocchi can become softer after freezing and reheating. If you want to freeze part of it, consider freezing the chicken and broth mixture before adding the cream, gnocchi, and spinach.

How Do I Know When The Soup Is Done?

The chicken should be tender enough to shred easily with two forks. After the gnocchi and spinach are added, the soup needs another 30-45 minutes on high, then you can check the texture and seasoning.

Can I Double The Recipe?

A doubled recipe may not fit safely in a standard slow cooker, so check the size of your cooker before increasing the amounts. If there is not enough room for the ingredients and broth to circulate, make two batches instead.

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