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, herbs, and chicken stock fill the kitchen with a savory smell. I like serving this soup for a simple weeknight dinner when the weather calls for something warm and filling.
Why You’ll Love This Crockpot Chicken Gnocchi Soup
- Mostly hands-off: The chicken and vegetables cook in the slow cooker while you take care of other things.
- Tender chicken: Chicken thighs or breasts become easy to shred before the creamy ingredients go in.
- One-pot meal: Chicken, vegetables, gnocchi, spinach, and broth all come together in the slow cooker.
- Serves six: This recipe makes enough for a family dinner or leftovers.
- Easy to adjust: You can control the thickness, salt, pepper, and optional toppings at the end.
How To Make This 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. Finish cooking on high until the gnocchi is tender, then adjust the thickness and seasonings before serving.
Prep: 20 minutes | Cook: 360 minutes | Total: 380 minutes | Servings: 6
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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
- 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.
- 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, but you can also adjust the seasoning at the end.
- Pour the chicken stock or broth on top. Give everything a gentle stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- While keeping the slow cooker turned on, remove the lid and shred the chicken with two forks. You can also transfer the chicken to a cutting board or stand mixer, shred it there, and return it to the pot.
- In a small bowl or liquid measuring cup, whisk together the cream or half and half and 1 Tablespoon cornstarch.
- Pour the cream mixture into the soup. Add the gnocchi and spinach, then stir well.
- Put the lid back on the slow cooker and turn it to the high setting. Cook for another 30-45 minutes.
- Remove the lid and stir the soup. If you want it thicker, whisk together up to 1 more Tablespoon cornstarch with an equal amount of cool water. Stir the slurry into the soup and let it thicken for about 5 minutes.
- Taste and season with additional salt and pepper as desired. You can also add a squeeze of lemon juice, fresh slivered basil, or more red pepper flakes.
- Ladle the soup into bowls and top with crumbled cooked bacon, if desired.
How To Serve This Crockpot Chicken Gnocchi Soup
Serve each bowl with crumbled bacon for a salty, crisp topping. Warm crusty bread, garlic bread, or crackers are good choices for dipping into the creamy broth.
For a fresh side, add a simple green salad with a light dressing. Roasted vegetables can also round out the meal without making it too heavy. This soup works well for a weeknight dinner, a casual weekend lunch, or a make-ahead meal for a busy day.
How To Store This Crockpot Chicken Gnocchi Soup
Let leftover soup cool, then place it in an airtight container and refrigerate it for 3 to 4 days. The gnocchi may continue to absorb some broth as it sits, so the soup can become thicker overnight.
Reheat leftovers gently on the stovetop or in the microwave, stirring as needed. Add a small amount of broth or cream if the soup has thickened too much. Heat until it is hot throughout, and add fresh bacon after reheating if desired.
Tips For Making This Crockpot Chicken Gnocchi Soup
- Use low-sodium broth: This gives you more control over the final salt level, especially when using Better than Bouillon.
- Add the gnocchi near the end: The gnocchi only cooks during the final 30-45 minutes, which helps keep its texture.
- Whisk the cornstarch well: Mixing the cornstarch into the cream first helps prevent lumps in the soup.
- Taste before serving: The amount of salt needed depends on the broth and whether you use Better than Bouillon.
- Shred gently: Two forks will pull the cooked chicken into bite-size pieces without making it too fine.
- Adjust the thickness: Use the second cornstarch slurry only if the soup needs more body after cooking.
Variations
- Ingredient swap: Use chicken thighs instead of chicken breasts, or chicken breasts instead of thighs, depending on what you have.
- Add-in option: For extra heat, add more red pepper flakes at the end. Fresh slivered basil or a squeeze of lemon juice can also be added before serving.
- Different cooking method: For a non-slow-cooker option, cook the chicken and vegetables in a large pot with the broth until the chicken is cooked through, then shred the chicken and continue with the cream, gnocchi, and spinach.
FAQs
Can I Use Half And Half In Crockpot Chicken Gnocchi Soup?
Yes. Half and half works in place of cream and keeps the soup creamy. Whisk it with the cornstarch before adding it to the slow cooker.
Can I Make Crockpot Chicken Gnocchi Soup Ahead Of Time?
You can cook the chicken and vegetable portion ahead of time, then add the cream mixture, gnocchi, and spinach closer to serving. This helps the gnocchi keep a better texture.
How Do I Know When The Chicken Is Done?
The chicken should be tender enough to pull apart easily with two forks after cooking on low for 6-8 hours or on high for 4 hours. If it does not shred easily, continue cooking until it is tender.
Can I Double This Soup?
Only double the recipe if your slow cooker is large enough to hold all the ingredients without being overfilled. The soup may also need additional cooking time, so check that the chicken is tender and the gnocchi is cooked before serving.
Should I Freeze Chicken Gnocchi Soup?
Freezing is not the best option for this soup because the cream and gnocchi can change texture after thawing. For the best result, refrigerate leftovers and reheat them within 3 to 4 days.
Crockpot Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 3-4 medium whole carrots (peeled and chopped)
- 1-2 stalks celery (chopped)
- 0.5 medium yellow or white onion (chopped)
- 2 Tablespoons fresh parsley (chopped) (flat or curly)
- 4-5 cloves garlic (minced)
- 1 Tablespoon Italian seasoning
- 1 teaspoon Better than Bouillon chicken seasoning base (optional)
- 1 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)
Method
Preparation
- Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon of table salt, and 1/4 teaspoon of black pepper in a large slow cooker.
- Add the Better than Bouillon paste and red pepper flakes, if using.
- Pour the chicken stock or broth on top. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
Cooking
- Shred the chicken with two forks while keeping the slow cooker turned on.
- In a small bowl, whisk together the cream and 1 Tablespoon of cornstarch.
- Pour the cream mixture into the soup, add the gnocchi and spinach, and stir well.
- Put the lid back on and turn the slow cooker to high. Cook for another 30-45 minutes.
- Stir the soup and adjust thickness if needed by whisking together 1 more Tablespoon of cornstarch with equal amount of water and stirring it in.
- Taste and season with additional salt, pepper, or a squeeze of lemon juice before serving.