Crockpot Chicken Gnocchi Soup Recipe
Crockpot Chicken Gnocchi Soup is a hearty slow cooker meal made with chicken, vegetables, potato gnocchi, and a creamy broth. Most of the cooking happens in the crockpot, making it a practical option when you want a substantial homemade soup without standing over the stove.
The tender chicken and soft gnocchi make each bowl filling, while spinach and bacon add contrast to the creamy broth. Parmesan and fresh parsley finish the soup with a savory, fresh touch.
Why This Recipe Works So Well
- Slow Cooker Method: Most of the cooking happens in one appliance with minimal hands-on work.
- Complete Meal: Chicken, gnocchi, vegetables, and spinach make this soup substantial enough for dinner.
- Easy Thickening: A simple cornstarch slurry gives the broth more body without a complicated sauce.
- Good Use of Pantry Staples: The recipe relies on familiar ingredients that are easy to keep on hand.
- Flexible Protein: Chicken thighs can be used when you prefer darker meat.
- Easy to Scale: The recipe makes six servings, making it useful for family meals or leftovers.
Ingredient Notes & Easy Substitutions
- Chicken Breasts: Boneless, skinless breasts keep the soup lean and shred easily. Chicken thighs are a good option if you prefer more tender dark meat.
- Evaporated Milk: Adds creaminess without requiring a large amount of heavy cream. Avoid confusing it with sweetened condensed milk.
- Potato Gnocchi: Refrigerated or shelf-stable gnocchi can work here. Add them near the end so they have enough time to cook without becoming overly soft.
- Baby Spinach: Its mild flavor works well in the soup and it wilts quickly. Chopped kale can be used if you prefer a sturdier green.
- Bacon: Adds savory depth and a crisp contrast. It can be omitted for a bacon-free version.
- Low-Sodium Chicken Broth: Gives you more control over the final seasoning, especially since bacon and Parmesan also contribute salt.
Chef’s Tip: Mix the cornstarch with cold water until completely smooth before adding it to the hot soup. This prevents lumps and gives the broth an even consistency.
Crockpot Chicken Gnocchi Soup
This Crockpot Chicken Gnocchi Soup is creamy, cozy, and packed with tender chicken, pillowy gnocchi, and colorful vegetables. Everything simmers together in the slow cooker for an easy comfort-food dinner, making this rich and satisfying soup perfect for chilly evenings, busy weeknights, or a relaxed family meal.
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Servings: 6
Equipment
- 6-quart slow cooker
- Large Skillet
- Chef's Knife
- Small Bowl
Ingredients
For the Soup
- 1½ pounds boneless skinless chicken breasts
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup evaporated milk
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- 1 pound potato gnocchi
- 3 cups fresh baby spinach
For the Bacon
- 4 slices bacon chopped
For Serving
- Freshly grated Parmesan cheese
- Fresh parsley
- Crusty bread
Instructions
- Place the chicken breasts in the slow cooker along with the onion, carrots, celery, garlic, chicken broth, basil, Italian seasoning, thyme, poultry seasoning, salt, and black pepper.
- Cover and cook on LOW for 6 to 7 hours or until the chicken is tender and cooked through. You can also cook it on HIGH for about 3½ to 4 hours.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker.
- Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the mixture into the soup along with the evaporated milk.
- Add the gnocchi and stir gently to combine. Cover and cook on HIGH for about 30 to 45 minutes, or until the gnocchi are tender and the soup has thickened.
- While the gnocchi cook, heat a skillet over medium heat. Add the chopped bacon and cook until crisp. Transfer to a paper towel-lined plate, leaving about 1 teaspoon of bacon fat in the skillet.
- Add the minced garlic to the skillet and cook for about 30 seconds. Add the spinach and sauté until just wilted.
- Stir the spinach and crispy bacon into the slow cooker. Taste and adjust the seasoning with additional salt and black pepper if needed.
- Ladle the hot soup into bowls and finish with freshly grated Parmesan and chopped parsley. Serve with crusty bread for dipping.
Notes
- For the best texture, add the gnocchi toward the end of cooking so they don’t become overly soft.
- The soup thickens considerably as it sits because the gnocchi absorb some of the broth. Add a splash of chicken broth or milk when reheating if needed.
- Evaporated milk gives the soup a creamy texture without making it as heavy as a traditional cream-based soup.
- Chicken thighs can be used instead of chicken breasts for a richer, more tender result.
- For a bacon-free version, simply omit the bacon and sauté the garlic and spinach in a little olive oil.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Carbohydrates | 39g |
| Protein | 32g |
| Fat | 17g |
| Fiber | 4g |
| Sugar | 7g |
| Sodium | 780mg |
Common Mistakes to Avoid
- Adding Gnocchi Too Early: They can become overly soft if left in the slow cooker for too long.
- Skipping the Slurry: Adding cornstarch directly to the soup can create lumps.
- Using Hot Water for Cornstarch: Cold water helps the cornstarch dissolve smoothly.
- Overcooking the Spinach: Sauté it only until wilted to preserve its color and texture.
- Overcooking the Chicken: Check that the chicken is cooked through without leaving it in the slow cooker unnecessarily.
- Overseasoning Before Finishing: Bacon and Parmesan add salt, so taste the soup before adding more.
Delicious Variations You Should Try
- Chicken Thigh Version: Replace the chicken breasts with boneless, skinless chicken thighs.
- Bacon-Free Version: Omit the bacon and sauté the garlic and spinach in olive oil.
- Kale Version: Replace baby spinach with chopped kale for a sturdier green.
- Mushroom Addition: Add sliced mushrooms with the other vegetables.
- Extra Herb Version: Add fresh rosemary or parsley for another layer of herbal flavor.
- Spicy Version: Add red pepper flakes or a pinch of cayenne.
- Cheesy Version: Stir in additional Parmesan just before serving.
More Soup Recipes You’ll Enjoy
- Creamy Slow Cooker Potato and Carrot Soup
- Crockpot Roasted Tomato Soup
- Cozy Autumn Wild Rice Soup
- Autumn Lentil Soup
- Roasted Sweet Potato Chili
Best Ways to Store Leftovers
- Refrigerator Storage: Store cooled soup in an airtight container for up to 4 days.
- Freezer Storage: Freeze portions for up to 2 months, although the gnocchi may soften after thawing.
- Make Ahead: Prepare the chicken and vegetable base ahead, then add the milk, slurry, and gnocchi closer to serving.
- Reheating: Warm gently on the stovetop, adding a splash of broth or milk if the soup has thickened.
- Freshness Tip: Add fresh Parmesan and parsley after reheating rather than storing them in the soup.
Frequently Asked Questions
- Can I use frozen gnocchi?
Yes. Add frozen gnocchi toward the end of cooking and allow additional time for them to become tender. - How do I know when the chicken is done?
The chicken should be fully cooked through and easy to shred with two forks. - Can I use shelf-stable gnocchi?
Yes. Shelf-stable potato gnocchi works well, though cooking times can vary slightly between brands. - Why did my soup become very thick?
The gnocchi absorb some of the broth as they sit. Add a little chicken broth or milk to loosen it. - Can I make the soup without cornstarch?
Yes, although the finished broth will be thinner because the cornstarch is what helps thicken it. - Can I use fresh herbs instead of dried herbs?
Yes. Fresh basil, thyme, or parsley can be used, though the amounts will need to be adjusted. - What is the best way to shred the chicken?
Two forks work well for a simple shred. For faster shredding, you can use a hand mixer on low speed. - Can I add more vegetables?
Yes. Mushrooms, peas, or additional carrots can be added as long as the slow cooker has enough room.
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