Cozy Crockpot Chicken Gnocchi Soup: Easy, Creamy & Comforting Recipe

Introduction

Remember those chilly evenings when all you wanted was a warm hug in a bowl? This Crockpot Chicken Gnocchi Soup is exactly that! It’s the kind of comforting, delicious meal that feels like it took hours to make, but honestly, your slow cooker does most of the heavy lifting. It’s my go-to when I want something truly satisfying with minimal fuss. Get ready to fall in love with the easiest, creamiest, and most heartwarming soup you’ll ever make!

Why You’ll Love This Recipe

• Fast: While it cooks, you can put your feet up! Prep time is minimal.
• Easy: Seriously, just a few simple steps are all it takes.
• Giftable: Imagine delivering a warm container of this to a friend who’s under the weather or just had a baby!
• Crowd-pleasing: Even the pickiest eaters will be asking for seconds of this creamy, dreamy soup.

Ingredients

• 1 lb boneless, skinless chicken breasts: The star of our show! Boneless and skinless makes it super easy to shred later.
• 4 cups chicken broth: The flavorful base that brings everything together. Low-sodium is a great option if you want to control the saltiness.
• 1 cup heavy cream: For that luxuriously creamy texture that makes this soup so decadent.
• 2 cups gnocchi: These little potato dumplings are like soft pillows of pure joy in every spoonful. You can find them in the refrigerated section of most grocery stores.
• 1 cup spinach, chopped: A little pop of green for freshness and nutrients. Baby spinach wilts beautifully.
• 1 onion, diced: Adds a foundational sweetness and depth of flavor.
• 2 garlic cloves, minced: Because what’s a comforting soup without a hint of garlic?
• Salt and pepper, to taste: The essential seasonings to make all the flavors sing.

How to Make It

Let’s get this comforting soup simmering! It’s so simple, you’ll feel like a kitchen wizard.

1. Prep your slow cooker: Grab your trusty slow cooker and place the whole boneless, skinless chicken breasts right in the bottom. No need to cut them up yet!
2. Build the base: Pour in the chicken broth. Then, toss in your diced onion and minced garlic. This is where all that delicious flavor starts to develop.
3. Let the magic happen: Cover your slow cooker and set it to cook. You can go withlow for 4-6 hours or high for 2-3 hours. The goal is for the chicken to be completely cooked through and super tender. I usually start mine in the morning on low and it’s ready by dinnertime!
4. Shred the chicken: Once the chicken is cooked, carefully remove the breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. It should fall apart easily!
5. Return to the pot: Place the beautifully shredded chicken back into the slow cooker with all those lovely juices.
6. Get it creamy: Now for the best part! Stir in the heavy cream and those delightful gnocchi. Give it a good mix to combine everything.
7. Simmer to perfection: Cover the slow cooker again and let it cook for another 15-20 minutes. This short time is just enough for the gnocchi to become perfectly tender and absorb some of that creamy broth.
8. Add some greens: Toss in your chopped spinach. Stir it in and let it cook for just a few minutes until it wilts into the soup. It adds a lovely freshness and color.
9. Season and serve: Finally, taste your masterpiece! Add salt and pepper until it’s just right for your palate. Ladle it into bowls and enjoy the cozy goodness.

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around and make it your own:

• Veggies: Not a fan of spinach? Try adding some chopped carrots, celery, or peas along with the onion at the beginning. Or, toss in some kale with the spinach for extra greens.
• Chicken: If you don’t have chicken breasts, you can use chicken thighs! Just make sure they’re cooked through.
• Gnocchi: While potato gnocchi is traditional, you could experiment with ricotta gnocchi for a slightly different texture.
• Creaminess: For a lighter version, you could try half-and-half instead of heavy cream, but it won’t be quite as rich.
• Flavor Boost: A pinch of Italian seasoning or a sprig of fresh thyme added with the onion and garlic can add another layer of savory flavor.

Tips for Success

A few little tricks to ensure your soup is absolutely perfect every time:

• Don’t overcook the gnocchi: Keep an eye on them in the final cooking stage. They only need about 15-20 minutes to become tender. Overcooked gnocchi can get mushy.
• Shredding made easy: For super easy shredding, make sure your chicken is thoroughly cooked. If it’s still a bit firm, it will be harder to pull apart.
• Prep ahead: You can dice your onion and mince your garlic the night before and store them in an airtight container in the fridge to save time in the morning.
• Taste and adjust: Always taste your soup before serving. Salt and pepper can vary wildly based on your broth and personal preference.

How to Store It

Leftovers are a gift! This soup stores beautifully:

• In the refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth or a little more cream to bring back its perfect consistency. Microwave reheating is also an option, just stir halfway through.
• Freezing: This soup freezes surprisingly well! Let it cool completely, then portion it into freezer-safe containers or bags. It should last for about 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup in an Instant Pot?

Absolutely! You can adapt this recipe for your Instant Pot. Sauté the onions and garlic, add chicken and broth, and cook on high pressure for about 10-12 minutes. Then, release the pressure, shred the chicken, stir in the cream and gnocchi, and cook on sauté mode until the gnocchi are tender.

Is this soup gluten-free?

The standard recipe is not gluten-free due to the gnocchi. However, you can easily find gluten-free gnocchi made from potato or rice flour at many grocery stores to make this dish gluten-free!

What if I don’t have a slow cooker?

No problem! You can make this soup on the stovetop. Simmer the chicken, broth, onion, and garlic in a large pot until the chicken is cooked through. Remove, shred, and return to the pot. Then stir in the cream and gnocchi and cook until gnocchi are tender. Finally, add the spinach and season.