Crockpot Chicken Gnocchi Soup

I make this crockpot chicken gnocchi soup when I’m craving a creamy, cozy bowl of comfort. Tender chicken, pillowy gnocchi, and fresh vegetables simmer in a rich broth, making it the perfect slow cooker meal for chilly days.

Why You’ll Love This Recipe

I love how this soup feels indulgent but still has plenty of wholesome ingredients. The crockpot does most of the work, so I can toss everything in and walk away. By the time it’s ready, the flavors have melded beautifully, and the gnocchi adds just the right soft, chewy texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ lbs boneless, skinless chicken breasts or thighs

• 1 small onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 tsp Italian seasoning

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 package (16 oz) potato gnocchi

• 2 cups fresh spinach, roughly chopped

• 1 cup half-and-half or heavy cream

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• Optional garnish: grated Parmesan, fresh parsley

Directions

1. I place the chicken, onion, carrots, celery, garlic, chicken broth, Italian seasoning, salt, and pepper into the crockpot.

2. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

3. I remove the chicken, shred it with two forks, and return it to the crockpot.

4. I stir in the gnocchi, spinach, and cream, then cook on high for another 20–30 minutes until the gnocchi is tender.

5. If I want the soup thicker, I stir in the cornstarch slurry during the last 10 minutes of cooking.

6. I ladle the soup into bowls and garnish with Parmesan or parsley before serving.

Servings and timing

• Servings: I usually get 6 servings.

• Timing: Prep time is about 10 minutes, cook time is 6–7 hours on low or 3–4 hours on high, so total time depends on the setting.

Variations

• I sometimes add mushrooms for extra depth of flavor.

• Swapping spinach for kale gives it a heartier, earthy taste.

• I’ve made it with leftover rotisserie chicken to save time—just add it in during the last 30 minutes.

• Using sweet potato gnocchi changes the flavor and adds a touch of sweetness.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some liquid, so I add extra broth or cream when reheating on the stove over medium heat. I avoid freezing this soup since dairy and gnocchi can change texture after thawing.

FAQs

Can I use frozen gnocchi?

Yes—I add it directly from frozen, just giving it a few extra minutes to cook through.

Can I make this dairy-free?

Absolutely—I use coconut milk or almond milk creamer instead of cream.

Will frozen spinach work?

Yes—I thaw and drain it well before adding so the soup doesn’t get watery.

Can I skip the cornstarch?

Yes—the soup will still be creamy, just slightly thinner.

What’s the best chicken to use?

I prefer thighs for more flavor, but breasts work just as well and stay tender in the crockpot.

Conclusion

I enjoy making this crockpot chicken gnocchi soup because it’s warm, creamy, and full of flavor with almost no effort. It’s the kind of recipe that makes my kitchen smell amazing all day and gives me a comforting meal ready right when I need it.