This creamy chicken gnocchi soup is pure comfort food, made super easy in your crockpot. It’s warm, cozy, and packed with tender chicken, pillowy gnocchi, and hearty veggies in a rich, creamy broth. It’s one of those meals that feels like a warm hug after a long day—perfect for busy weeknights or a lazy Sunday. Bonus: it’s kid-approved! My kids can’t resist dipping crusty bread into their bowls, and honestly, neither can I. Let’s get cooking!
What You’ll Need
- Chicken: 1 lb boneless, skinless chicken breasts
- Potatoes Gnocchi: 1 package (16 oz)
- Chicken Broth: 4 cups
- Heavy Cream: 1 cup
- Carrots: 2 medium, diced
- Celery: 2 ribs, diced
- Onion: 1 small, chopped
- Spinach: 2 cups, roughly chopped
- Garlic: 3 cloves, minced
- Butter: 2 tbsp
- All-Purpose Flour: 2 tbsp
- Italian Seasoning: 1 tsp
- Salt & Pepper: To taste
Pro Tips
- Shred the Chicken Easily: Use two forks or a hand mixer to shred the chicken directly in the crockpot—it’s super fast!
- Thicker Broth? If you want it extra thick, add a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water toward the end.
- Sneak in Veggies: Finely chop or even grate extra veggies like zucchini for more nutrients (your kids won’t even notice).
- Season Last: Always taste the soup at the end and adjust salt and pepper since the broth can vary in saltiness.
- Fresh Gnocchi Works Best: If you’re using shelf-stable gnocchi, it may take a little longer to cook, so keep an eye on it.
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board and knife
- Wooden spoon or spatula
- Ladle
- Small whisk or fork (for flour mix)
Substitutions and Variations
- Chicken: Swap with cooked rotisserie chicken for a shortcut, or use turkey!
- Heavy Cream: Use half-and-half or coconut milk for a lighter or dairy-free option.
- Gnocchi: Try small pasta or even diced potatoes if gnocchi isn’t available.
- Veggies: Add mushrooms, zucchini, or bell peppers for extra variety.
Make-Ahead Tips
- Prep the veggies the night before and store them in an airtight container in the fridge.
- Combine the butter and flour into a paste (roux) ahead of time and store it chilled for an even faster prep.
How to Make Creamy Crockpot Chicken Gnocchi Soup
1. Add Ingredients to Crockpot
Place the chicken, carrots, celery, onion, garlic, chicken broth, and Italian seasoning into your crockpot. Cook on low for 6-8 hours or high for 4 hours.
2. Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the crockpot.
3. Make the Cream Base
In a small saucepan, melt butter, whisk in the flour, and cook for 1-2 minutes. Slowly add in the heavy cream and whisk until smooth and thickened. Pour this into the crockpot and stir.
4. Cook the Gnocchi
Add the gnocchi to the crockpot and cook on high for 20-30 minutes until they’re tender.
5. Add Spinach
Stir in the spinach and let it wilt for 5 minutes.
6. Serve and Enjoy
Ladle the soup into bowls, garnish with parsley, and serve with crusty bread!
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or microwave, adding a splash of chicken broth or cream to thin it out if needed.
- Freeze for up to 2 months, but note that the gnocchi may soften a bit after thawing.
Conclusion
This creamy crockpot chicken gnocchi soup is sure to become a family favorite! It’s simple, hearty, and so flavorful. Give it a try, and let me know how your family likes it in the comments below. I’d love to hear any creative twists you added! 💛
