Description
This Creamy Crockpot Chicken Gnocchi Soup Recipe is a cozy, slow-cooked comfort meal made with tender chicken, soft potato gnocchi, fresh spinach, and a rich, creamy broth. Perfect for busy days when you want a hearty homemade dinner with minimal effort.
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 3–4 medium carrots, peeled and chopped
- 1–2 celery stalks, chopped
- ½ medium yellow or white onion, chopped
- 2 tablespoons fresh parsley, chopped
- 4–5 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon Better Than Bouillon chicken base optional
- Pinch red pepper flakes optional
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1–2 tablespoons cornstarch
- 1 pound potato gnocchi
- 3 cups baby spinach
- Cooked bacon for serving optional
Instructions
Add chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, salt, and pepper to a large slow cooker.
Stir in Better Than Bouillon and red pepper flakes if using.
Pour in chicken broth and gently stir. Cover and cook on low for 6–8 hours or high for 4 hours.
Shred the chicken directly in the slow cooker using two forks.
Whisk cream with 1 tablespoon cornstarch and stir into the soup.
Add gnocchi and spinach, cover, and cook on high for 30–45 minutes.
If needed, thicken with additional cornstarch slurry. Adjust seasoning and serve warm.
Notes
Chicken thighs stay extra juicy, but breasts work well too.
Add a splash of broth when reheating as the soup thickens over time.
For extra flavor, finish with grated Parmesan or a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg