Crockpot Chicken Gnocchi Soup is a rich, creamy, and comforting dish loaded with tender chicken, pillowy gnocchi, fresh vegetables, and a savory broth. This slow cooker version makes it incredibly easy to enjoy all the cozy flavors of your favorite restaurant-style soup right at home—with minimal effort and maximum flavor.
Why You’ll Love This Recipe
- Effortless comfort food – Let the crockpot do the work while you relax.
- Creamy and hearty – Packed with chicken, gnocchi, and veggies in a rich broth.
- One-pot meal – Everything cooks together for easy prep and cleanup.
- Family favorite – Kids and adults alike will love the cozy flavors.
- Perfect for leftovers – Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Potato gnocchi (shelf-stable or refrigerated)
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Chicken broth
- Heavy cream or half-and-half
- Fresh spinach or kale
- Olive oil or butter
- Dried thyme
- Salt and pepper
- Cornstarch (optional, for thickening)
- Parmesan cheese (optional, for garnish)
Directions
- Sauté Aromatics (Optional but Recommended):
- In a skillet, sauté onion, carrot, celery, and garlic in olive oil until slightly softened.
- Add to Crockpot:
- Place chicken, sautéed vegetables (if using), broth, thyme, salt, and pepper into the crockpot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through.
- Shred the Chicken:
- Remove chicken, shred it with two forks, and return it to the soup.
- Add Gnocchi & Cream:
- Stir in gnocchi and heavy cream. Cook on high for 30 minutes, or until gnocchi is tender.
- Add Greens:
- Stir in fresh spinach or kale just before serving. Let it wilt for 5 minutes.
- Optional Thickening:
- For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in with the cream.
- Serve:
- Garnish with Parmesan cheese and cracked black pepper. Serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low / 3–4 hours on high
- Total Time: Up to 7 hours 15 minutes
Variations
- Dairy-Free: Use coconut milk or dairy-free cream alternatives.
- Low-Carb: Swap gnocchi with cauliflower florets or diced zucchini.
- Herb Upgrade: Add rosemary, parsley, or basil for added depth.
- Extra Veggies: Add mushrooms, corn, or peas for more variety.
- Spicy Twist: Add red pepper flakes or chopped jalapeños.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Not ideal due to the cream and gnocchi, which can change texture when frozen.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth if it’s too thick.
FAQs
Can I use rotisserie chicken instead?
Yes! Add shredded cooked chicken during the last 30 minutes along with the gnocchi and cream.
Do I need to cook the gnocchi first?
No, just add it straight to the crockpot—it will cook right in the soup.
Can I make this soup on the stovetop?
Yes! Simmer everything in a large pot—cook chicken through, then add gnocchi and cream in the final 15 minutes.
How do I keep the soup from curdling?
Add the cream after the chicken is fully cooked and avoid boiling after cream is added.
Can I use frozen vegetables?
Yes, but add them in the last hour so they don’t get mushy.
What if my soup is too thick?
Stir in extra broth or milk until you reach your desired consistency.
Can I use frozen gnocchi?
Yes, but it may need a few extra minutes to cook in the crockpot.
Is this soup gluten-free?
Only if you use gluten-free gnocchi and ensure your broth is gluten-free.
Can I add cheese to the soup?
Yes! Stir in shredded Parmesan or cheddar for extra richness.
Can I skip the cream?
Yes, the soup will be more broth-based but still flavorful.
Conclusion
Crockpot Chicken Gnocchi Soup is the ultimate cozy meal—creamy, savory, and packed with flavor. With minimal hands-on time, it’s the perfect solution for busy nights, lazy weekends, or when you just want something warm and comforting. Give it a try, and watch it become a household favorite!
Print
Crockpot Chicken Gnocchi Soup
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 7 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This Crockpot Chicken Gnocchi Soup is a warm, hearty bowl of comfort made with tender chicken, pillowy gnocchi, veggies, and a creamy broth. Just toss it in the slow cooker and let it do the work!
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (16 oz) package potato gnocchi
- 1 1/2 cups half-and-half (or heavy cream for richer flavor)
- 1 cup fresh spinach, chopped
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
- Optional toppings: grated Parmesan, fresh parsley
Instructions
-
Load the Crockpot:
- Add chicken, onion, garlic, carrots, celery, thyme, Italian seasoning, salt, pepper, and chicken broth to the crockpot.
-
Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
-
Shred the Chicken:
- Remove chicken, shred with two forks, and return it to the slow cooker.
-
Add Gnocchi & Cream:
- Stir in gnocchi and half-and-half. Cook on HIGH for another 30–45 minutes, until gnocchi is tender.
-
Add Spinach & Optional Thickener:
- Stir in spinach and cook just until wilted (5–10 minutes).
- If you want it thicker, mix cornstarch and water, then stir into the soup and cook a few more minutes until thickened.
-
Serve & Enjoy:
- Ladle into bowls and top with Parmesan and fresh parsley, if desired.
Notes
- Use rotisserie chicken to speed things up—add it with the gnocchi.
- Sub in kale instead of spinach for a heartier green.
- Refrigerate leftovers for up to 3 days or freeze for up to 2 months.