Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup is a cozy, hearty, and creamy dish that brings comfort food to the next level. Tender chicken, pillowy gnocchi, and vegetables simmer together in a savory broth that’s finished with a splash of cream for a soup that’s rich, filling, and family-friendly.

Why You’ll Love This Recipe

This chicken gnocchi soup is perfect for busy days. It’s made in the slow cooker, so the flavors develop beautifully while you go about your day. The soft gnocchi and shredded chicken soak up all the creamy goodness, making each spoonful satisfying and flavorful. It’s a complete meal in a bowl, ideal for meal prepping or weeknight dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Carrots
• Celery
• Onion
• Garlic
• Chicken broth
• Italian seasoning
• Potato gnocchi
• Spinach
• Half-and-half or heavy cream
• Cornstarch (optional, for thickening)
• Olive oil
• Salt
• Black pepper

directions

1. In a slow cooker, combine chopped onion, carrots, celery, garlic, chicken breasts, broth, and Italian seasoning. Season with salt and pepper.
2. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender.
3. Remove chicken, shred with two forks, and return to the pot.
4. Stir in gnocchi and cook for an additional 30–45 minutes on high, or until gnocchi is tender.
5. Add spinach and cook until wilted.
6. Stir in half-and-half (or cream). For a thicker soup, whisk cornstarch with a little water and stir in before adding cream. Cook for a few more minutes until thickened.
7. Taste and adjust seasoning before serving.

Servings and timing

Serves 6. Total time: 7–8 hours on low or 4–5 hours on high, with about 15 minutes of prep time.

Variations

• Use rotisserie chicken and add it in with the gnocchi for an even faster version.
• Make it dairy-free with a plant-based cream substitute.
• Add mushrooms or corn for extra texture and flavor.
• Substitute kale for spinach if desired.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the soup thickens too much. This soup can be frozen for up to 2 months, but note that the texture of gnocchi may soften further upon thawing.

FAQs

Can I use frozen gnocchi?

Yes, just add it directly to the crockpot—no need to thaw.

How do I make this soup thicker?

Add a cornstarch slurry or use less broth and more cream for a thicker texture.

Can I make this without a slow cooker?

Yes, make it on the stovetop by simmering ingredients in a Dutch oven or large pot.

Is this soup gluten-free?

Only if you use gluten-free gnocchi. Always check ingredient labels.

What kind of cream should I use?

Half-and-half works well for a lighter version, but heavy cream gives a richer texture.

Can I prep this the night before?

Yes, add all the base ingredients to the crockpot insert, cover, and refrigerate overnight. Start cooking the next day.

Can I use chicken thighs instead of breasts?

Absolutely—thighs are even more flavorful and remain juicy.

Do I need to sauté the veggies first?

It’s optional, but sautéing the aromatics (onion, garlic) can deepen the flavor.

Can I add cheese to this soup?

Yes, stir in shredded Parmesan for an extra savory touch.

What’s the best way to shred the chicken?

Use two forks or a hand mixer for quick shredding.

Conclusion

Crockpot Chicken Gnocchi Soup is the ultimate slow cooker comfort meal. Creamy, satisfying, and loaded with wholesome ingredients, it’s a dish the whole family will love. Whether you’re craving a warm bowl after a long day or looking for something cozy to prep ahead, this soup hits all the right notes—rich, hearty, and wonderfully easy.

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