Crock Pot Chicken Gnocchi Soup – Creamy, Easy Slow Cooker Chicken & Gnocchi

Short answer

This Crock Pot Chicken Gnocchi Soup takes ~15 min prep and 4–5 hrs on LOW; add the gnocchi the last 20–25 minutes so they stay pillowy.

Why this Crock Pot Chicken Gnocchi Soup Works (Simple prep, big flavor)

Crock Pot Chicken Gnocchi Soup - Creamy, Easy Slow Cooker Chicken & Gnocchi

Creamy, comforting Crock Pot Chicken Gnocchi Soup — simple prep, tender shredded chicken, spinach, and pillow-soft gnocchi added at the end. Perfect for make-ahead dinners and freezing (without gnocchi).

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Course Main, Soup

Cuisine American-Italian

Servings 6 bowls

Calories 450 kcal

Equipment

• 1 Slow cooker (Crock Pot) 4–6 q
• 1 Cutting board + knife
• 1 Laddle optional
• 1 skillet for quick browning
• 1 wooden spoon
• Tongs & fork for shredding

Ingredients

  

• 1.2 kg about 3 large boneless skinless chicken breasts (or 4 chicken thighs for richer flavor)
• 1 medium yellow onion finely diced
• 2 medium carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 6 cups 1.4 L low-sodium chicken broth
• 1 cup 240 ml heavy cream (or half-and-half for lighter)
• 450 g 1 lb potato gnocchi (fresh or refrigerated; if frozen, do not thaw)
• 3 cups fresh baby spinach or chopped kale
• 2 tbsp unsalted butter or 1 tbsp olive oil
• 2 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 bay leaf
• ½ tsp dried oregano
• Salt and black pepper to taste start with 1 tsp salt
• ½ cup grated Parmesan cheese + extra for serving
• 2 tbsp cornstarch mixed with 3 tbsp cold water optional, for thicker soup
• Juice of 1/2 lemon optional, brightness at the end

Instructions

 

• Optional - quick brown for flavor: Heat 1 tbsp butter or oil in a skillet over medium-high. Season chicken with salt & pepper and sear 1–2 minutes per side until lightly golden (not required but adds depth). Transfer to slow cooker.
• Add diced onion, carrots, celery, garlic, dried thyme, oregano, bay leaf, and chicken broth to the slow cooker. Stir to combine.
• Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until chicken is cooked through and vegetables are tender.
• Remove the chicken to a cutting board and shred with two forks; discard bay leaf. Return shredded chicken to the slow cooker.
• Stir in cream and grated Parmesan. If you like a thicker soup, mix cornstarch + water then stir into the pot and cook 10–15 minutes on HIGH to thicken.
• Add gnocchi to the slow cooker and cook on HIGH for 20–25 minutes (fresh/refrigerated gnocchi) or until gnocchi are tender — they should float and feel pillowy. If using frozen gnocchi, add 25–30 min. Tip: don’t add gnocchi too early or they will become gummy.
• Stir in fresh spinach until wilted (2–3 minutes). Adjust seasoning with salt, pepper, and lemon juice if desired.
• Serve hot with extra Parmesan, cracked black pepper, and a drizzle of good olive oil or a sprinkle of fresh parsley.

Notes

Variations / swaps: Use gluten-free gnocchi for GF; sub 300 ml light coconut milk + 200 ml milk for dairy-free creaminess (adjust flavor).

Keyword comfort food, crock pot, garlic, parmesan, chicken, gnocchi, one-pot, pasta soup, slow cooker, soup

Tips & Tricks

– Add gnocchi last — crucial. They cook fast and will absorb too much liquid if left in the slow cooker all day.

– Using thighs vs breasts: thighs give richer flavor; breasts are leaner. If using thighs reduce cooking time slightly.

– Make it ahead: prepare through step 4 (shredded chicken in broth) and refrigerate. Reheat and add cream + gnocchi last 30 minutes before serving.

– Make it gluten-free: swap in GF gnocchi and use GF cornstarch.

– Avoid watery gnocchi: buy good-quality potato gnocchi (not gummy). If using frozen, add a touch more broth.

Storage & Reheating

– Keep leftovers in an airtight container up to 3 days in the fridge. Gnocchi will soak up some broth – add a splash of broth or milk when reheating on the stove.

– Freeze before adding gnocchi: freeze the base (without gnocchi & cream) up to 3 months; thaw and finish with gnocchi when ready.

Nutrition (approx per serving)

– Approx: 420–520 kcal (depends on cream & gnocchi type), Protein ~30 g, Carbs ~28–40 g, Fat ~18–28 g.

Personal anecdote

When I was a kid my grandmother would make a huge pot of chicken soup whenever anyone felt under the weather; she always added a handful of small dumplings she called “potato pillows.” This recipe is my attempt to capture that cozy feeling in a slow cooker — an easy weeknight version that still tastes like home. I often double the recipe and tuck portions into the freezer for the week my partner works late at the hospital — it’s the kind of dinner that feels like a hug.

Origins & notes

This dish isn’t a strict traditional recipe from any single region — it’s a cozy American twist combining classic chicken soup with Italian-style potato gnocchi. Recipes like this evolve in home kitchens: someone adds dumplings, someone else adds cream, and suddenly you have a new family favorite. It’s perfect year-round: serve lighter (half-and-half) in summer, or richer (full cream, roasted garlic) in winter.

Conclusion

If you loved this Crock Pot Chicken Gnocchi Soup, please like it at https://www.pinterest.com/slowcookersociety/ and share it with a friend who needs a warm, easy weeknight dinner. If you want more comfort soups like this, subscribe to the newsletter for printable cards and weekly slow-cooker ideas.

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