This creamy chicken gnocchi soup recipe in your slow cooker truly stands out as a game-changer for busy households. Using simple ingredients like potato gnocchi, fresh spinach, and shredded chicken, it transforms into a restaurant-quality dish with effortless prep. The slow cooker melds Italian herbs and a parmesan-enriched broth for rich flavor that comforts and satisfies. Perfect for weeknight meals or batch cooking.
Ingredients You Will Need
- 1 lb boneless, skinless chicken breasts or thighs
- 1 package (16 oz) potato gnocchi
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or evaporated milk (or dairy-free alternative)
- 2 cups fresh baby spinach
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/2 teaspoon fresh rosemary, chopped
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
For more flavorful slow cooker recipes see our Easy Pumpkin Soup Recipe and Creamy Vegetable Soup.
Step-By-Step Cooking Instructions
- Place chicken breasts, diced onion, garlic, chicken broth, Italian seasoning, thyme, rosemary, and garlic powder in a 5-6 quart crockpot.
Cook on LOW for 6 hours or HIGH for 4 hours until chicken is cooked through and tender. - Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add the gnocchi and fresh spinach. Stir to combine.
Cook on HIGH for an additional 20-30 minutes until gnocchi is tender and cooked through. - Stir in heavy cream and parmesan cheese. Add salt and pepper to taste.
Cook on LOW for 5 more minutes to warm through. - Serve hot, garnished with extra parmesan and fresh herbs if desired.
Pro Tips for Perfect Crockpot Chicken Gnocchi Soup
- Use a 5-6 quart crock pot to ensure enough space for ingredients to cook evenly.
- Add gnocchi at the end of cooking to prevent mushiness or overcooking.
- Dairy alternatives like evaporated milk thicken the soup without heavy cream.
- Fresh herbs boost aroma but dried herbs work if fresh are unavailable.
- Make it veggie-rich by adding carrots or celery with the onion.
- Freeze wisely: Freeze soup base without gnocchi; add fresh gnocchi on reheating.
Quick Checklist: Ingredients & Equipment
- Chicken breasts or thighs (1 lb)
- Potato gnocchi (16 oz pack)
- Low-sodium broth (4 cups)
- Heavy cream or substitute (1 cup)
- Slow cooker (5-6 quart size)
- Fresh spinach and parmesan cheese
- Essential herbs and seasoning
Common Myths vs Facts About Chicken Gnocchi Soup
Myth: Gnocchi must be homemade for the best soup.
Fact: Store-bought potato gnocchi works wonderfully in crockpot soups for convenience and flavor retention.
Myth: You should add all ingredients at once.
Fact: Adding gnocchi near the end is key to preventing mushy texture.
Why This Recipe Works: Expert Tip
“The slow cooker allows flavors to meld beautifully, while timing the addition of gnocchi keeps the texture perfect. Using freshly grated parmesan right before serving brightens the savory notes,” says Emily Sanders, Culinary Expert.
Engage & Share
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Frequently Asked Questions
How long does chicken gnocchi soup take in a crock pot?
Cook on HIGH for 4 hours or LOW for 6 hours until chicken is tender. Add gnocchi last and cook an additional 20-30 minutes.
Can I use frozen gnocchi in slow cooker soup?
Yes, but add it near the end and increase cooking time slightly to ensure gnocchi cooks through without becoming mushy.
How to make this soup dairy-free?
Use coconut milk or evaporated milk alternatives instead of heavy cream, and omit parmesan or use a dairy-free cheese substitute.
