Oh, you guys. If there’s one recipe that’s become my absolute weekend warrior, my weeknight savior, my “I need something warm and delicious without the fuss” go-to, it’s this Crockpot Chicken Gnocchi Soup. Honestly, the first time I made it, I was a little skeptical. Could something so incredibly comforting, so rich and flavorful, really be made mostly in a Slow Cooker? The answer is a resounding YES! It’s like a warm hug in a bowl, and the fact that it uses those delightful little potato gnocchi makes it feel so special. It’s got all the creamy goodness of a classic chicken noodle soup, but with a sophisticated twist that has my whole family begging for it, week after week. Forget those complicated stovetop recipes that demand your constant attention; this crockpot chicken gnocchi soup is about to be your new best friend in the kitchen.
What is crockpot chicken gnocchi soup?
So, what exactly *is* this magical dish? Think of it as your favorite Creamy Chicken soup, but elevated. We’re talking tender shredded chicken, vibrant veggies, a dreamy, luscious broth, and of course, those pillowy soft potato gnocchi that soak up all that incredible flavor. It’s not just a soup; it’s a hearty meal that feels incredibly indulgent but is surprisingly easy to pull off. The “crockpot” part is key here – it means minimal effort for maximum flavor. It’s essentially a set-it-and-forget-it kind of deal, where all the magic happens while you’re off living your life. It’s the kind of soup that makes you want to curl up on the couch with a good book, even if you’re just getting it ready before heading out for errands. It’s pure, unadulterated comfort.
Why you’ll love this recipe?
Honestly, where do I even begin? This Crockpot Chicken Gnocchi Soup is a winner on so many levels. First, let’s talk about the FLAVOR. It’s this incredible balance of savory, creamy, and just slightly herbaceous goodness. The chicken becomes so tender it practically melts, and the broth is so rich you’ll want to lick the bowl clean. Then there’s the SIMPLICITY. Seriously, if you can dump ingredients into a pot, you can make this soup. It’s a lifesaver on those frantic weeknights when you get home, and the thought of cooking feels overwhelming. Plus, it’s incredibly COST-EFFECTIVE. Most of the ingredients are pantry staples or easy to find at any grocery store, making it a budget-friendly way to feed a crowd (or just yourself!).
What I love most about this crockpot chicken gnocchi soup is its VERSATILITY. You can easily swap out veggies, add a little spice if you’re feeling adventurous, or even make it vegetarian by leaving out the chicken and adding more hearty vegetables. It’s like a blank canvas for deliciousness! Compared to other creamy soups, this one has that extra special something thanks to the gnocchi. It’s a step up from a simple chicken vegetable soup, and it’s way more satisfying than a basic creamy Chicken Soup. My kids, who can be notoriously picky, absolutely devour this. They love finding the little gnocchi dumplings, and it always disappears from their bowls in record time. It’s proof that healthy-ish comfort food can be a huge hit with everyone!
How do I make crockpot chicken gnocchi soup?
Quick Overview
The beauty of this crockpot chicken gnocchi soup is its straightforward approach. You’ll start by layering your chicken and aromatics in the Slow Cooker, letting them cook low and slow until the chicken is fall-apart tender. Then, you’ll shred the chicken right in the pot, add your creamy elements and hearty vegetables, and finally, stir in the gnocchi for the last little while of cooking. It’s a process that requires minimal active time but yields maximum flavor and comfort. You’ll be amazed at how something so simple can taste so gourmet!
Ingredients
What is the creamy broth base?
1.5 lbs boneless, skinless chicken breasts or thighs (thighs are my secret for extra moisture and flavor, but breasts work great too!)
4 cups chicken broth (low sodium is best so you can control the salt)
1 cup heavy cream (this is non-negotiable for that luscious texture!)
1/2 cup grated Parmesan cheese (the salty, nutty flavor is key)
2 tablespoons all-purpose flour (to help thicken the broth, optional if you prefer a thinner soup)
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground Black Pepper to taste
For the Veggie Goodness:
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced (fresh garlic adds so much more depth!)
1 cup chopped spinach or kale (fresh is best, but frozen works too!)
1 (16-ounce) package shelf-stable or refrigerated potato gnocchi (look for these in the pasta aisle)
For Garnish (Optional but Highly Recommended!):
Fresh parsley, chopped
Extra grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prep Your Slow Cooker
This is the ultimate “dump and go” step. I like to give my slow cooker insert a quick spray of cooking spray, though it’s not strictly necessary. Lay your chicken breasts or thighs at the bottom of the slow cooker. This ensures they get cooked evenly and are easy to shred later.
Step 2: Add the Base Liquids and Seasonings
Pour the chicken broth over the chicken. Sprinkle the Italian seasoning, garlic powder, onion powder, salt, and pepper evenly over the chicken and broth. If you’re using the flour to thicken, whisk it into the broth now until no lumps remain. This is where all the foundational flavors start to build.
Step 3: Layer the Veggies
Scatter the chopped onion, carrots, and celery evenly over the chicken. Add the minced garlic on top of the vegetables. These hearty vegetables will soften and infuse the broth with their sweetness and aroma as they cook.
Step 4: Cook Low and Slow
Cover your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. The goal is for the chicken to be cooked through and incredibly tender. I usually put mine in before I head out for the morning, and it’s ready by lunchtime or early dinner. The aroma that fills the house is just heavenly!
Step 5: Shred the Chicken and Add Creaminess
Once the chicken is cooked and easily pulls apart, remove it from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Now, stir in the heavy cream and the grated Parmesan cheese. If you’re using spinach or kale, stir it in now as well. Give everything a good stir to combine.
Step 6: Cook the Gnocchi
Turn the slow cooker to high heat if it wasn’t already. Stir in the potato gnocchi. Cook for another 15-20 minutes, or until the gnocchi are tender and have floated to the surface. Be careful not to overcook them, or they can become a bit mushy. I usually taste a gnocchi after about 15 minutes to check for doneness. This is the final, glorious step!
Step 7: Taste and Adjust
Before serving, give your crockpot chicken gnocchi soup a final taste. Adjust salt and pepper as needed. Sometimes the broth needs a little extra boost of flavor. If you want it thicker, you can whisk a tablespoon of flour with a little water to make a slurry and stir it in, letting it cook for a few more minutes.
Step 8: Serve and Garnish
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. This soup is best served immediately while the gnocchi are perfectly tender and the broth is creamy and hot.
What to Serve It With
This Crockpot Chicken Gnocchi Soup is practically a meal in itself, but if you’re looking to round out your meal, there are some fantastic pairings. For a simple breakfast, believe it or not, a small bowl of this soup can be incredibly satisfying, especially on a chilly morning. Pair it with a strong cup of coffee, and you’re good to go. For a more leisurely brunch, I love serving this with crusty bread for dipping. Imagine a beautiful slice of sourdough, lightly toasted, perfect for soaking up every last drop of that creamy broth. It feels so elegant and comforting.
As a light dessert, especially if you’ve had a heartier main course, a small mug of this soup can be surprisingly delightful. The richness is satisfying without being overwhelming. But my absolute favorite way to serve it is as a cozy snack or a full dinner, accompanied by a simple green salad. A crisp side salad with a light vinaigrette offers a lovely contrast to the creamy soup. My kids also love it with some cheesy garlic bread – talk about a comfort food double-whammy! We’ve even had it on Thanksgiving as a lighter starter soup, and it was a huge hit!
Top Tips for Perfecting Your Crockpot Chicken Gnocchi Soup
I’ve made this crockpot chicken gnocchi soup more times than I can count, and along the way, I’ve picked up a few tricks that I think you’ll find helpful. First, for the chicken, I almost always opt for chicken thighs. They have a bit more fat, which means they stay incredibly moist and tender throughout the long cooking time. If you use chicken breasts, just be sure not to overcook them, or they can get a little dry. You can always remove them earlier, shred them, and then add them back in.
When it comes to the veggies, don’t be afraid to customize! I love carrots and celery for that classic soup flavor, but you could easily toss in diced zucchini, bell peppers, or even some corn during the last hour of cooking. For the gnocchi, shelf-stable gnocchi are super convenient and hold their shape well. If you use refrigerated gnocchi, they might cook a little faster. Always test one after about 15 minutes to ensure they aren’t getting mushy. My kids sometimes ask for this soup to be extra thick, so a trick I’ve learned is to make a quick slurry of 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of cold water and stir it into the soup after the gnocchi have cooked. Let it simmer for a few minutes to thicken.
For the creaminess, I know some people are tempted to use milk, but trust me on this one: heavy cream is the way to go for that truly decadent, restaurant-quality texture. If you *must* lighten it up, half-and-half is a decent substitute, but it won’t be quite as rich. And don’t skimp on the Parmesan cheese! It adds so much depth and a wonderful salty umami flavor that really elevates the whole soup. I usually buy a block of good quality Parmesan and grate it myself; it makes a world of difference. Also, a final taste test before serving is crucial. Every chicken broth and Parmesan cheese is a little different, so adjusting the salt and pepper is key to making it perfect every time.
Storing and Reheating Tips
This crockpot chicken gnocchi soup stores beautifully, which is another reason I love it so much. If you have any leftovers, let the soup cool down slightly before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The flavors actually tend to deepen overnight, making it even more delicious the next day!
When it comes to reheating, I usually do this on the stovetop. Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a splash of chicken broth or a little more cream if it seems a bit thick after refrigeration. Microwaving is also an option, just be sure to stir halfway through to ensure even heating. The gnocchi might absorb a little more liquid as it sits, so a tiny bit of added liquid when reheating can revive it. If you plan to freeze portions of this soup, I recommend doing so *before* adding the gnocchi. You can freeze the creamy chicken and vegetable base for up to 2-3 months. Then, when you’re ready to eat, thaw the base and cook fresh gnocchi separately to add right at the end. This ensures the gnocchi have the best possible texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Crockpot Chicken Gnocchi Soup. It’s more than just a recipe to me; it’s a reliable source of comfort, a way to bring my family together around the table, and proof that delicious, soul-warming meals don’t have to be complicated. The tender chicken, the luscious creamy broth, and those delightful little gnocchi pockets all come together in a symphony of flavor that’s just incredibly satisfying. If you’re someone who loves a good comfort food meal but also appreciates ease and simplicity, this one is a must-try.
I really hope you give this crockpot chicken gnocchi soup a try. It’s become a staple in my home, and I’m so excited for you to experience its magic too. If you end up making it, please let me know how it turns out in the comments below! I absolutely love hearing about your kitchen adventures and seeing your creations. And if you have any amazing variations or tips, I’m all ears! Happy cooking, and I can’t wait to hear how yours turns out!
Crockpot Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup heavy cream
- 16 ounces shelf-stable potato gnocchi
- 2 cups fresh spinach
- 0.5 cup grated Parmesan cheese
Instructions
Preparation Steps
- Place chicken breasts, chopped onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper into a 6-quart slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and potato gnocchi. Cook on high for another 15-20 minutes, or until the gnocchi are tender and floating.
- Stir in the fresh spinach and Parmesan cheese until the spinach is wilted and the cheese is melted.
- Serve hot, garnished with extra Parmesan cheese if desired.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
