Introduction

Remember those chilly evenings when you just craved something warm, comforting, and utterly delicious? This Crockpot Chicken Gnocchi Soup is like a warm hug in a bowl, and it’s so incredibly easy to make, you’ll wonder why you haven’t made it sooner! It’s the kind of meal that fills your kitchen with amazing aromas and leaves everyone asking for seconds. Perfect for busy weeknights, lazy Sundays, or even when you want to whip up something special without a fuss.

Why You’ll Love This Recipe

Super Fast Prep: Most of the magic happens in your slow cooker, leaving you with more time to relax.
Effortlessly Easy: Seriously, just dump and go! No fancy techniques required.
Perfect for Gifting: Imagine sharing a batch of this delicious soup with a neighbor or friend – it’s a heartfelt homemade gift.
A True Crowd-Pleaser: Kids and adults alike adore the tender chicken, soft gnocchi, and rich, creamy broth.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this comforting soup:

1 pound boneless, skinless chicken breasts: The star of our show! Boneless and skinless make it super easy to handle.
1 medium yellow onion, diced: Adds a lovely sweet depth to the broth.
2 medium carrots, diced: For that touch of sweetness and beautiful color.
2 ribs celery, diced: Brings a classic savory flavor that complements everything.
3 medium Yukon Gold potatoes, diced (approximately 1 pound): These potatoes are creamy and hold their shape beautifully in the soup.
2 cups fresh spinach: A healthy dose of greens that wilts down perfectly.
4 cups chicken broth: The flavorful base of our soup.
12 ounces evaporated milk: This is our secret to achieving that wonderfully creamy, velvety texture without being too heavy.
12 ounces gnocchi: Little pillows of deliciousness that cook up so tender!
1 tablespoon salted butter: Adds a touch of richness and helps round out the flavors.
1/2 teaspoon dried basil: A classic herb that pairs wonderfully with Italian-inspired flavors.
1/2 teaspoon garlic powder: For that essential garlic goodness!
1/2 teaspoon Italian seasoning: A blend of herbs that instantly elevates the soup.
1/4 teaspoon salt: To bring out all the delicious flavors. (Feel free to adjust to your taste!)
1 1/2 tablespoons cornstarch: Our thickening agent to get that perfect soup consistency.

How to Make It

Let’s get this soup cooking! It’s a straightforward process that even beginner cooks will find a breeze.

Prep your veggies: Dice your yellow onion, carrots, celery, and Yukon Gold potatoes. Don’t worry about perfection here; rustic cuts are totally fine!
Combine everything in the slow cooker: Place the boneless, skinless chicken breasts right into your slow cooker. Then, add the diced onion, carrots, celery, and potatoes.
Pour in the broth: Generously pour in your 4 cups of chicken broth. This will be the foundation of your soup.
Season it up: Sprinkle in the dried basil, garlic powder, Italian seasoning, and salt. Give it a little stir to distribute the seasonings.
Cook it low and slow: Cover your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. You want the chicken to be cooked through and super tender.
Shred the chicken: Once the chicken is cooked, carefully remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Then, return the shredded chicken back into the slow cooker.
Add the creamy goodness: Pour in the evaporated milk and toss in your gnocchi.
Thicken it up: In a small bowl, whisk together the cornstarch with 1/4 cup of water until it’s smooth. This is your cornstarch slurry. Pour this slurry into the slow cooker.
Finish it off: Add the tablespoon of salted butter and the fresh spinach. Stir everything together gently. Cook on high for another 15-20 minutes, or until the gnocchi are tender and the soup has thickened to your liking. That’s it – your delicious Crockpot Chicken Gnocchi Soup is ready to serve!

Substitutions & Additions

This recipe is fantastic as is, but we all love a little customization, right? Here are some ideas to make it your own!

Chicken: If you don’t have chicken breasts, feel free to use chicken thighs. They’ll also become wonderfully tender in the slow cooker.
Veggies: Don’t be afraid to add other veggies! Peas, corn, or even a handful of chopped zucchini would be delicious additions.
Greens: Instead of spinach, try kale! It will need a bit more time to soften, so add it a little earlier in the final cooking stage.
Gnocchi: If you can’t find potato gnocchi, you could try using mini ravioli or even small pasta shapes like ditalini. Just be sure to cook them according to package directions in the final stages.
Spice it Up: Want a little kick? Add a pinch of red pepper flakes along with your other seasonings.

Tips for Success

A few little tricks can make this recipe even more foolproof!

Don’t Overcook the Gnocchi: The gnocchi cook very quickly in the final stage. Keep an eye on them so they don’t get mushy.
Taste and Adjust: Always taste your soup before serving! You might want a little more salt or a different herb.
Prep Ahead: You can dice all your vegetables the night before and store them in an airtight container in the refrigerator. This makes assembly even quicker in the morning!
Thickening Help: If your soup isn’t as thick as you’d like after the final cooking time, you can make another small cornstarch slurry and add it in, stirring until thickened.

How to Store It

Leftovers are a beautiful thing! This soup keeps well and is just as delicious the next day.

Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over medium-low heat or in the microwave. You might want to add a splash more broth or milk to loosen it up if it has thickened too much.

FAQs

Here are a few common questions about this delightful soup:

Can I make this soup dairy-free? You can try substituting the evaporated milk with full-fat coconut milk or another plant-based milk alternative. The texture might be slightly different, but it should still be delicious!
Is this soup freezer-friendly? While the creamy texture can sometimes change slightly after freezing and thawing, it’s generally fine. It’s best to freeze it before adding the gnocchi and spinach, then cook those fresh when you reheat.
What can I serve with this soup? This soup is a meal in itself, but it’s wonderful with crusty bread for dipping, a simple side salad, or even some garlic bread for an extra treat!

Crockpot Chicken Gnocchi Soup

This Crockpot Chicken Gnocchi Soup is a warm, comforting, and incredibly easy-to-make meal perfect for busy weeknights or lazy Sundays. It features tender chicken, soft gnocchi, and a rich, creamy broth.

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Prep Time 15

Cook Time 8

Servings 6 servings

Equipment

Slow Cooker
Forks for shredding chicken
Small bowl for cornstarch slurry
Airtight container for leftovers

Ingredients

Main ingredients

1 pound boneless, skinless chicken breasts
1 medium yellow onion diced
2 medium carrots diced
2 ribs celery diced
3 medium Yukon Gold potatoes diced (approximately 1 pound)
2 cups fresh spinach
4 cups chicken broth
12 ounces evaporated milk
12 ounces gnocchi
1 tablespoon salted butter
0.5 teaspoon dried basil
0.5 teaspoon garlic powder
0.5 teaspoon Italian seasoning
0.25 teaspoon salt to taste
1.5 tablespoons cornstarch
0.25 cup water for cornstarch slurry

Instructions

Dice your yellow onion, carrots, celery, and Yukon Gold potatoes. Don't worry about perfection here; rustic cuts are totally fine!
Place the boneless, skinless chicken breasts right into your slow cooker. Then, add the diced onion, carrots, celery, and potatoes.
Generously pour in your 4 cups of chicken broth. This will be the foundation of your soup.
Sprinkle in the dried basil, garlic powder, Italian seasoning, and salt. Give it a little stir to distribute the seasonings.
Cover your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. You want the chicken to be cooked through and super tender.
Once the chicken is cooked, carefully remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Then, return the shredded chicken back into the slow cooker.
Pour in the evaporated milk and toss in your gnocchi.
In a small bowl, whisk together the cornstarch with 1/4 cup of water until it's smooth. This is your cornstarch slurry. Pour this slurry into the slow cooker.
Add the tablespoon of salted butter and the fresh spinach. Stir everything together gently. Cook on high for another 15-20 minutes, or until the gnocchi are tender and the soup has thickened to your liking. That's it – your delicious Crockpot Chicken Gnocchi Soup is ready to serve!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated on the stovetop or in the microwave. Add a splash of broth or milk if the soup has thickened too much. This soup is freezer-friendly if you freeze it before adding gnocchi and spinach.