Crockpot Creamy Chicken Gnocchi Soup
Effortless Comfort Food Slow Cooker.
The ultimate comfort food: a rich, velvety chicken gnocchi soup made effortlessly in the slow cooker.
I first made this on one of those endlessly gray, drizzly afternoons. The kind of day that just seeps into your bones and calls for something comforting. I wanted that cozy, restaurant-style soup but, ugh, I just didn't have the energy to stand over the stove. So, I tossed everything into the crockpot, crossed my fingers, and let it do its thing. Hours later, the house smelled incredible. The chicken was fall-apart tender, and the broth was so velvety. It was better than I even hoped. Now, it's my go-to for those days when we all need a little extra comfort.
Why This Soup Feels Like a Hug
- •It’s a true 'set it and forget it' meal for busy days.
- •The creamy, velvety broth is just so incredibly comforting.
- •You get that wonderful, slow-simmered flavor without any fuss.
- •It tastes like a fancy restaurant soup, but it's made right in your kitchen.
- •Those pillowy gnocchi are little bites of happiness.
Wow. Just wow. This soup is everything. My family devoured it and the kids actually asked for seconds. It's so rich and comforting, I can't believe it came out of my crockpot. This is officially in our regular dinner rotation!
Essential Ingredient Guide
- Chicken Breasts: Boneless, skinless breasts are so easy. They become perfectly tender and shred like a dream. You could also use thighs for a richer flavor.
- Potato Gnocchi: These are the star of the show. A simple package from the store is perfect. They cook right in the broth at the end, soaking up all that creamy goodness.
- Heavy Cream: This is what gives the soup its luxurious, velvety texture. It's a key part of the comfort factor, so I recommend using the real deal.
- Fresh Spinach: It might look like a lot, but it wilts down to almost nothing. It adds a lovely touch of color and freshness that cuts through the richness beautifully.
Complete Cooking Process
- Chop your vegetables—onion, carrots, celery. Mince the garlic.
- Place chicken in the slow cooker.
- Add the veggies, broth, and seasonings. That's it. Your work is done for now.
- Let the slow cooker work its magic for a few hours.
- The house will start to smell amazing. This is the best part.
- Once the chicken is tender, it's time for the final touches.
- Shred the cooked chicken and return it to the pot.
- Stir in the cream and gnocchi and cook for a little bit longer.
- Finally, wilt in the spinach right before serving. Ladle into bowls and feel the calm.
Your Questions, Answered
→Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs would be wonderful and add even more flavor. Just be sure they are boneless and skinless for easy shredding.
→Can I make this soup ahead of time?
It's best enjoyed fresh because the gnocchi can become a bit soft upon reheating. If you need to, you can make the soup base ahead, and then add the cream and gnocchi when you're ready to serve.
→My soup isn't thick enough. What can I do?
A simple cornstarch slurry will fix that. Just mix a tablespoon or two of cornstarch with an equal amount of cold water until smooth, then stir it into the soup and let it cook for a few more minutes to thicken.
→Can I use frozen vegetables?
Of course. A frozen mirepoix mix (onion, carrots, celery) works perfectly in a pinch and is a great time-saver.
Crockpot Creamy Chicken Gnocchi Soup
A rich and flavorful slow cooker chicken gnocchi soup that's pure comfort in a bowl. Tender chicken, pillowy gnocchi, and fresh spinach in a velvety, creamy broth made effortlessly in your crockpot.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Soup Base
- 011.5 lbs boneless, skinless chicken breasts
- 021 yellow onion, chopped
- 033 carrots, peeled and diced
- 043 celery stalks, diced
- 054 cloves garlic, minced
- 066 cups chicken broth
- 071 tsp dried thyme
- 081/2 tsp dried rosemary
- 09Salt and black pepper to taste
For the Creamy Finish
- 011 cup heavy cream
- 021 (16-ounce) package potato gnocchi
- 033 cups fresh baby spinach
- 041/4 cup grated Parmesan cheese (optional)
- 052 tbsp cornstarch mixed with 2 tbsp cold water (slurry, if needed)
Instructions
Place the chicken breasts at the bottom of a 6-quart slow cooker. Top with the chopped onion, carrots, celery, and minced garlic.
Pour the chicken broth over everything. Sprinkle with thyme, rosemary, salt, and pepper. Give it a gentle stir.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the meat using two forks, then return the shredded chicken to the slow cooker.
Stir in the heavy cream and the potato gnocchi. If you'd like a thicker soup, now's the time to add the cornstarch slurry.
Cover and cook on HIGH for another 30-45 minutes, or until the gnocchi are tender and have floated to the top.
Turn off the slow cooker. Stir in the fresh spinach until it wilts completely. If using, stir in the Parmesan cheese until it's melted and smooth.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy that cozy feeling.
Notes & Tips
- 1Feel free to add other vegetables if you have them. Mushrooms or peas would be a lovely addition.
- 2For a slightly lighter version, you can use half-and-half instead of heavy cream, though it won't be quite as rich.
Tools You'll Need
- •Don't add the cream and gnocchi until the last 30-45 minutes. If you add them too early, the cream can curdle and the gnocchi will get mushy.
- •Shred the chicken directly in the crockpot with two forks to save on washing up. Less mess is always a good thing.
- •A tiny pinch of nutmeg stirred in with the cream really elevates the flavor. It's a classic trick for creamy sauces.