Crockpot Chicken Gnocchi Soup

Imagine lifting the lid of your slow cooker to a wave of warm, herb-scented steam, tender shredded chicken floating in a creamy, velvety broth with pillowy gnocchi. This Crockpot Chicken Gnocchi Soup is the ultimate comfort food — effortless to assemble, deeply satisfying, and packed with nourishing vegetables. Whether you’re feeding a hungry family on a busy weeknight or meal-prepping for the week ahead, this slow cooker chicken gnocchi soup delivers restaurant-quality results with minimal hands-on effort. You’ll learn the best tips, ingredient swaps, easy step-by-step instructions, and smart storage strategies to make this recipe your new cold-weather staple.

Why You’ll Love This Recipe

This Crockpot Chicken Gnocchi Soup earns a permanent spot in your meal rotation for so many reasons. First, the slow cooker does nearly all the work — just layer your ingredients, set the timer, and walk away. The result is fall-apart tender chicken, perfectly cooked vegetables, and soft, pillowy gnocchi bathed in a creamy, herb-infused broth that tastes like it simmered all day at a cozy Italian bistro.

The combination of evaporated milk and cornstarch creates a luxuriously thick, creamy base without the need for heavy cream, making it a lighter option that still feels indulgent. Fresh baby spinach stirred in at the end adds a pop of color and a boost of nutrients. It’s hearty enough to serve as a complete meal, kid-friendly, and guaranteed to warm you from the inside out on even the coldest days.

Ingredients List for the Crockpot Chicken Gnocchi Soup

These simple, wholesome ingredients come together in the slow cooker to create a soul-warming bowl of creamy chicken gnocchi soup. Most items are pantry and refrigerator staples you likely already have on hand.

• 1/2 medium yellow onion (diced (about 1/2 cup))

• 1 cup grated carrots (2-3 medium if shredding fresh)

• 3 medium sticks celery (sliced (about 1 cup))

• 1 pound boneless, skinless chicken breasts

• Salt & pepper (to taste)

• 4 cups low-sodium chicken broth

• 1/2 teaspoon dried garlic powder

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1 clove garlic (minced)

• 1 tablespoon cornstarch (add 2 tablespoons for a thicker soup)

• 1 (12-oz) can evaporated milk

• 1 (17.5-oz) package gnocchi

• 3 cups baby spinach (add more or less to taste)

Pro Tips

Follow these three essential techniques to get the very best results from your slow cooker chicken gnocchi soup every single time.

Use evaporated milk, not regular milk. Evaporated milk is shelf-stable and heat-stable, meaning it won’t curdle or separate during the long slow-cook process the way regular milk can. It creates a smooth, rich, creamy base that holds beautifully.

Don’t add the gnocchi too early. Gnocchi cooks surprisingly fast. Adding it during the final 45 minutes on HIGH ensures it stays pillowy and tender without turning mushy or disintegrating into the broth after hours of cooking.

Shred the chicken while warm. Freshly cooked, hot chicken shreds far more easily than chicken that has cooled down. Remove it straight from the slow cooker to your cutting board and use two forks to pull it apart quickly. Shredding it into bite-sized pieces rather than fine strands gives the soup a heartier, more satisfying texture.

Instructions

Step 1: Place vegetables and chicken in slow cooker

Place 1/2 medium yellow onion (diced), 1 cup grated carrots and 3 medium sticks celery (sliced) at the bottom of the crock. Season 1 pound boneless, skinless chicken breasts on both sides with salt & pepper and sit on top of vegetables.

Step 2: Add seasoned broth

Combine 4 cups low-sodium chicken broth, 1/2 teaspoon dried garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1 clove garlic (minced) in measuring jug, then pour over chicken and vegetables in crock.

Step 3: Slow cook

Cook on HIGH for 4-5 hours, or on LOW for 7-8 hours.

Step 4: Shred chicken

Open lid of slow cooker and remove chicken to a wooden board, then shred chicken with two forks.

Step 5: Finish cooking

Whisk 1 tablespoon cornstarch (use 2 tablespoons for thicker soup) into 1 (12-oz) can evaporated milk, then stir into soup together with 1 (17.5-oz) package gnocchi and shredded chicken. Cover and cook for another 45 minutes on HIGH.

Step 6: Add spinach and serve

Stir 3 cups baby spinach (add more or less to taste) into soup until wilted. Check for seasoning and serve immediately.

Variations

This flexible crockpot gnocchi soup recipe is easy to adapt based on what you have available or your dietary preferences.

Rotisserie Chicken Shortcut: Skip the raw chicken breasts entirely and stir in 2-3 cups of shredded rotisserie chicken during Step 5 along with the gnocchi. This reduces the cook time significantly and adds a delicious depth of roasted flavor.

Add White Beans: For extra protein and a heartier texture, stir one drained and rinsed can of white cannellini beans into the soup during the final cooking stage. The beans break down slightly and contribute to a naturally thicker, creamier broth.

Make It Dairy-Free: Swap the evaporated milk for full-fat canned coconut milk. The flavor is subtly different but still rich and creamy, and it pairs surprisingly well with the herbs and vegetables in this easy crockpot chicken gnocchi soup.

Storage and Serving

Storage: Allow leftover Crockpot Chicken Gnocchi Soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Note that the gnocchi will continue absorbing broth as it sits, so the soup will thicken considerably. Add a splash of chicken broth when reheating on the stovetop or in the microwave to loosen it back to your desired consistency. Freezing is not recommended because the gnocchi and creamy base can become grainy and mushy upon thawing.

Serving: Ladle this creamy slow cooker chicken gnocchi soup into deep bowls and top with freshly cracked black pepper and a sprinkle of grated Parmesan cheese. Serve alongside crusty artisan bread, warm garlic breadsticks, or a simple green side salad for a complete, satisfying meal the whole family will love.

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully in this recipe and are naturally more forgiving during long slow cooking because of their higher fat content. They shred just as easily and deliver an even richer flavor.

Can I cook this Crockpot Chicken Gnocchi Soup on LOW overnight?
It’s best to stick with the recommended LOW cook time of 7-8 hours. Cooking longer risks drying out the chicken and over-softening the vegetables before the final steps are completed.

What type of gnocchi works best?
Shelf-stable packaged gnocchi works perfectly and requires no pre-boiling. Avoid refrigerated fresh gnocchi as it can become too soft during the 45-minute finishing cook.

Can I make this soup gluten-free?
Yes. Simply substitute your favorite certified gluten-free gnocchi and confirm your chicken broth is labeled gluten-free. All other ingredients in this recipe are naturally gluten-free.

Why is my soup too thin?
Increase the cornstarch to 2 tablespoons as suggested in the recipe. Alternatively, mash a small portion of the cooked gnocchi with the back of a spoon and stir it back in to naturally thicken the broth without any additional ingredients.

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