Why You’ll Love This Recipe
Crockpot Chicken Gnocchi Soup is a comforting, creamy dish inspired by the popular restaurant version. Made with tender chicken, pillowy gnocchi, fresh vegetables, and a rich broth, it’s perfect for busy weeknights or cozy weekends. Let your slow cooker do all the work while you enjoy a hearty, flavor-packed bowl of homemade goodness.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighsoniongarliccarrotsceleryspinachchicken brothheavy creampotato gnocchiolive oilsaltblack pepperthymeparsley
directions
Add olive oil to a skillet over medium heat and sauté onion, garlic, carrots, and celery until slightly softened.
Transfer the sautéed vegetables to your crockpot.
Add raw chicken, chicken broth, thyme, salt, and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is fully cooked.
Remove chicken, shred it, and return it to the crockpot.
Add heavy cream and gnocchi, then stir to combine.
Cook on high for an additional 30-45 minutes until gnocchi is tender.
Stir in fresh spinach and let it wilt for a few minutes before serving.
Garnish with chopped parsley if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 6-7 hours on low or 3-4 hours on highFinishing time with gnocchi and spinach: 30-45 minutesTotal time: approximately 7.5 hours (low) or 4.5 hours (high)
Variations
Use rotisserie chicken for a quicker prep time.
Add mushrooms for extra umami flavor.
Swap spinach with kale for a heartier green.
Use half-and-half instead of heavy cream for a lighter version.
Incorporate a splash of white wine for depth of flavor.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stove or in the microwave, adding a bit of broth or cream to loosen if needed.Not recommended for freezing, as gnocchi can become mushy.
FAQs
Can I use frozen gnocchi?
Yes, just add them straight into the crockpot during the final 30-45 minutes.
Can I make this dairy-free?
Use coconut cream or a dairy-free alternative, but note the flavor and texture will change.
What type of chicken works best?
Boneless, skinless chicken breasts or thighs work great. Thighs offer more flavor.
Can I cook this entirely on the stove?
Yes, simmer everything on the stovetop for about an hour, then follow the same steps for cream, gnocchi, and spinach.
Can I make it vegetarian?
Yes, use vegetable broth and replace chicken with cannellini beans or mushrooms.
Do I need to sauté the veggies first?
It’s optional but recommended for better flavor.
Conclusion
Crockpot Chicken Gnocchi Soup is a rich and satisfying meal that combines the ease of slow cooking with the heartiness of a creamy soup. Whether you’re making it for a family dinner or meal prepping for the week, it’s a versatile, comforting choice that delivers every time.
Print
Crockpot Chicken Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: Approx. 6½–7½ hours (LOW) or 3¾–4¾ hours (HIGH)
- Yield: 6–8 servings
- Category: Soup
- Method: Slow cooking
- Cuisine: American Comfort Food
Description
Creamy and comforting crockpot chicken gnocchi soup featuring tender chicken, pillowy potato gnocchi, veggies, and a rich garlic‑herb broth.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream or half‑and‑half
- 16 oz potato gnocchi (frozen or refrigerated)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Place chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, oregano, salt, and pepper in crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Use two forks to shred chicken directly in the crockpot.
- Stir in butter until melted.
- Add gnocchi and frozen peas (if using); cook on HIGH for another 20–30 minutes, until gnocchi are tender.
- Reduce heat to LOW, stir in heavy cream, simmer 5 minutes until warmed through—do not boil after adding cream.
- Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
- Substitute heavy cream with half‑and‑half or milk for a lighter version.
- For extra flavor, sauté onion, celery, and garlic in butter before adding to the crockpot.
- You can use pre‑cooked or rotisserie chicken; add it in the last hour of cooking.
- Stir in a handful of spinach or kale at the end for added greens.
- Store leftovers refrigerated for up to 3 days; freeze without cream for up to 2 months.
- Reheat gently and stir in cream after thawing.