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).
Servings 6 bowls
Calories 450kcal
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).
