Remember that feeling of walking into a cozy Italian restaurant on a chilly day, greeted by the warm, savory aroma of simmering soup? This Creamy Crockpot Chicken Gnocchi Soup is my culinary shortcut to that exact feeling; without leaving home. Born from the eternal battle of wanting a deeply comforting, restaurant worthy meal but having zero energy to babysit the stove, this recipe is my slow cooker salvation. It captures the essence of a creamy, dreamy chicken and dumplings soup but with the delightful, pillowy bite of gnocchi. It’s the dinner that practically makes itself while you live your life, ready to wrap you in a warm, delicious hug when you walk back in the door.
Flavor Profile: This soup is the definition of savory, herbal comfort. Tender, slow cooked chicken shreds effortlessly into a rich, aromatic broth infused with sweet carrots, earthy celery, fragrant garlic, and a blend of Italian herbs. The star, the soft potato gnocchi, soaks up all that flavor, becoming little pillowy pockets of joy. A swirl of cream adds a luxurious, velvety richness that balances the savory notes, while a handful of fresh spinach melts in for a pop of color and mild, earthy freshness. Every spoonful is a perfect mix of textures: tender chicken, soft gnocchi, slightly crisp veggies, and a silky, creamy broth. It’s deeply savory, subtly herbal, and utterly satisfying; a complete meal in a bowl.
Expert Tips for Slow Cooker Success
- Don’t Skip the Slurry: The secret to a creamy, thickened soup without floury lumps is the cornstarch slurry. Always mix your cornstarch with a cold liquid (the cream or some water) before adding it to the hot soup. Adding cornstarch directly to the crockpot will result in unpleasant, gritty clumps.
- Season in Layers: Don’t be shy with the salt and pepper, especially if you’re not using a concentrated bouillon paste. Season the raw chicken and vegetables at the beginning, and always do a final taste test after adding the cream and gnocchi. A well seasoned broth is what transforms this from “soup” to “incredible soup.”
- Add Gnocchi at the End: To prevent the gnocchi from becoming mushy and dissolving into the soup, add them during the last 30-45 minutes of cooking on HIGH. This gives them just enough time to cook through and absorb flavor while maintaining their delightful, pillowy texture.
- The Power of Better Than Bouillon: If you have it, using a teaspoon of chicken flavored “Better Than Bouillon” paste is a game changer for depth of flavor. It adds a rich, roasted chicken essence that plain broth sometimes lacks. Remember, it’s salty, so adjust your additional salt accordingly.
Make Ahead, Storage & Freezing
- Make Ahead: You can chop all the vegetables (carrots, celery, onion, garlic) the night before and store them together in an airtight container in the fridge. In the morning, simply dump everything into the crockpot.
- Storage & Reheating: This soup stores beautifully! Leftovers will keep in an airtight container in the refrigerator for 3-4 days. It will thicken significantly when cold. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to return it to your desired creamy consistency.
- Freezing: You can freeze this soup, but with one caveat: freeze it without the gnocchi and cream. The dairy can separate and the gnocchi can become mealy upon thawing. Freeze the shredded chicken and vegetable soup base. When ready to eat, thaw overnight in the fridge, reheat on the stovetop, then add fresh gnocchi and cream, simmering until the gnocchi are cooked through.
Step by Step Instructions
1Combine Base Ingredients: Place the chicken thighs or breasts, chopped carrots, celery, onion, parsley, minced garlic, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper into the bowl of your slow cooker. If using, add the Better Than Bouillon paste and a pinch of red pepper flakes.
2Add Broth & Cook: Pour the 4 cups of low sodium chicken broth over everything. Give it a gentle stir to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
3Shred the Chicken: After the cooking time is up, carefully remove the lid. Using two forks, shred the chicken directly in the pot. It should be tender and fall apart easily.
4Thicken & Add Final Ingredients: In a small bowl or measuring cup, whisk together the cream (or half and half) with 1 tablespoon of cornstarch until smooth. Pour this mixture into the slow cooker. Add the entire package of potato gnocchi and the fresh spinach. Stir well to combine.
5Final Cook: Place the lid back on the slow cooker and ensure it is set to the HIGH setting. Cook for an additional 30-45 minutes, just until the gnocchi are tender and cooked through.
6Adjust Consistency & Seasoning: Remove the lid and stir. If you prefer a thicker soup, create another slurry with 1 more tablespoon of cornstarch and an equal amount of cool water. Stir it into the soup; it will thicken within a few minutes. Taste the soup and add more salt and pepper as needed.
7Serve: Ladle the hot, creamy soup into bowls. Top with crumbled cooked bacon and an extra sprinkle of fresh parsley if desired. Serve immediately.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: Ensure your gnocchi are certified gluten free (many potato gnocchi are, but always check). Use cornstarch as the thickener as directed.
- Dairy Free: Substitute the cream with full fat, unsweetened canned coconut milk. For a lighter option, use an unsweetened plain almond or oat milk beverage, but note the soup will be less rich.
- Lighter Version: Use chicken breasts instead of thighs and swap the cream for half and half or even whole milk. The soup will be slightly less creamy but still delicious.
- Common Substitutes: Chicken: A store bought rotisserie chicken is a great shortcut! Shred 3 cups of meat and add it in step 4 with the gnocchi, reducing the initial cook time to just 1-2 hours on HIGH for the vegetables. Vegetables: Diced potatoes or frozen peas make great additions or swaps. Spinach: Use chopped kale or Swiss chard, adding it a few minutes earlier to wilt.
Serving Suggestions
This soup is a hearty, complete meal all on its own, but a few simple additions can make it a feast.
- Side Dish Pairings: Serve with a simple side salad with a tangy vinaigrette to cut through the richness. Crusty bread, garlic bread, or breadsticks are non negotiable for dipping and soaking up every last drop of the creamy broth.
- Toppings Bar: Set out small bowls of toppings for everyone to customize their bowl: extra crumbled bacon, grated Parmesan cheese, a sprinkle of red pepper flakes, or a dollop of pesto.
- Wine/Drink Pairing: A buttery Chardonnay or a light, crisp Pinot Grigio pairs wonderfully. For a non alcoholic option, sparkling water with lemon or an iced herbal tea is perfect.
Frequently Asked Questions (FAQ)
- Can I make this on the stovetop instead?
Absolutely. In a large Dutch oven, sauté the veggies in a little oil until soft. Add broth, seasonings, and raw chicken. Simmer for 20-25 minutes until chicken is cooked. Shred chicken, then proceed with the cream slurry, gnocchi, and spinach, simmering until gnocchi are tender. - My soup is too thin/thick. Help!
Too thin: Use the additional cornstarch slurry as described in step 6. Let it simmer for 5-10 minutes uncovered to reduce. Too thick: Simply stir in additional warm chicken broth, a splash at a time, until it reaches your preferred consistency. - Can I use frozen gnocchi?
Yes! There’s no need to thaw them. Add the frozen gnocchi directly to the soup in step 4. You may need to add 5-10 extra minutes to the final cook time. - What’s the difference between using chicken breasts vs. thighs?
Chicken thighs are more forgiving and will stay juicy and tender through the long cook time, offering a richer flavor. Chicken breasts are leaner and can dry out if overcooked; if using breasts, check them at the 6 hour mark on LOW or 3 hour mark on HIGH.
Recommended Equipment
- 6 Quart or Larger Slow Cooker (Crockpot)
- Sharp Chef’s Knife & Cutting Board
- Liquid Measuring Cup & Mini Whisk (for making the slurry)
- Silicone Spatula or Wooden Spoon
- Ladle
Creamy Crockpot Chicken Gnocchi Soup
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- 3-4 medium carrots peeled and chopped
- 2 stalks celery chopped
- ½ medium yellow onion chopped
- 4-5 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp Italian seasoning
- ½ tsp salt plus more to taste
- ¼ tsp black pepper plus more to taste
- 1 tsp "Better Than Bouillon" chicken base optional, see notes
- Pinch of red pepper flakes optional
- 4 cups low sodium chicken broth
- 1 cup heavy cream or half and half
- 1-2 tbsp cornstarch
- 1 16 oz package potato gnocchi
- 3 cups fresh baby spinach
- Cooked crumbled bacon for garnish (optional)
Instructions
- To slow cooker, add chicken, carrots, celery, onion, garlic, parsley, Italian seasoning, salt, pepper, bouillon paste (if using), and red pepper flakes.
- Pour broth over top. Stir gently. Cover and cook on LOW 6-8 hrs or HIGH 4 hrs.
- Shred chicken in the pot with two forks.
- In a small bowl, whisk cream with 1 tbsp cornstarch until smooth. Stir mixture into soup.
- Add gnocchi and spinach to soup. Stir, cover, and cook on HIGH for 30-45 mins until gnocchi are tender.
- If soup is too thin, mix 1 tbsp cornstarch with 1 tbsp cool water into a slurry; stir into soup to thicken. Season to taste with salt and pepper.
- Serve hot, topped with crumbled bacon if desired.
