Crockpot Chicken Gnocchi Soup
This crockpot chicken gnocchi soup is the ultimate cozy comfort food — creamy, hearty, and full of rich flavor. Tender shredded chicken, pillowy gnocchi, and a medley of veggies come together in a velvety broth that tastes like it simmered all day (because it did!). It’s easy, satisfying, and perfect for chilly nights when you want something that feels homemade and heartwarming.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound boneless & skinless chicken breasts
- 3 medium carrots peeled and diced
- 2 stalks celery diced
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt adjust to taste
- 0.25 teaspoon black pepper
- 1 10.5-ounce can cream of chicken soup
- 1 cup heavy cream or half-and-half
- 1 16-ounce package potato gnocchi shelf-stable or refrigerated
- 2 cups fresh baby spinach leaves
- 0.5 cup shredded Parmesan cheese plus more for serving
- Parsley for garnish
Instructions
Preparation Steps
- Place the chicken breasts in the bottom of your slow cooker. Add the carrots, celery, onion, and garlic right on top.
- Pour in the chicken broth and cream of chicken soup, then stir in the Italian seasoning, salt, and pepper until everything’s combined.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
- Take the chicken out, shred it with two forks, then add it back into the slow cooker.
- Stir in the gnocchi and heavy cream, cover, and cook on high for another 30–40 minutes until the gnocchi are soft and the soup has thickened into creamy perfection.
- Finally, stir in the spinach and Parmesan. Let it cook for another 5–10 minutes, just until the spinach wilts.
- Serve, and enjoy!