Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup is everything you want in a cozy, comforting bowl. It’s rich, creamy, and packed with tender shredded chicken, pillowy gnocchi, and a medley of vegetables simmered in a flavorful broth. Best of all? Your slow cooker does all the heavy lifting, so you can enjoy a home-cooked meal with minimal effort.

This is one of those “set it and forget it” recipes that feels like a warm hug after a long day—easy enough for weeknights and special enough for chilly weekends.

Why You’ll Love This Recipe

this recipe

• 🥣 Ultra creamy and hearty: With a velvety broth, juicy chicken, and tender gnocchi, every spoonful is satisfying.
• ⏲️ Slow cooker simplicity: No sautéing required—just toss everything in and let the crockpot do the work.
• 👪 Family-approved: Even picky eaters love it (and leftovers are even better the next day).
• 🥬 Packed with goodness: Spinach, carrots, celery, and garlic add nutrients and flavor.
• ❄️ Freezer-friendly: Make a batch now and freeze some for later!

Ingredients

• 1 lb boneless, skinless chicken breasts
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium preferred)
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 cup heavy cream (or half-and-half)
• 1 package (16 oz) potato gnocchi (shelf-stable or refrigerated)
• 2 cups fresh baby spinach
• ½ cup shredded Parmesan cheese (plus more for topping)
• Fresh parsley, for garnish (optional)

Instructions

1. Layer ingredients: Add chicken to the bottom of your slow cooker. Top with carrots, celery, onion, and garlic.
2. Add liquids and seasonings: Pour in broth and cream of chicken soup. Stir in Italian seasoning, salt, and pepper.
3. Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
4. Shred chicken: Remove the chicken, shred with two forks, then return to the slow cooker.
5. Add gnocchi and cream: Stir in gnocchi and heavy cream. Cover and cook on high for 30–40 minutes, until gnocchi is soft and soup has thickened.
6. Finish with spinach and Parmesan: Add spinach and Parmesan cheese. Stir and let cook for another 5–10 minutes until spinach is wilted.
7. Serve: Ladle into bowls, garnish with parsley and extra Parmesan, and enjoy!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 4–6 hours
• Total Time: 4 hrs 10 mins
• Servings: 6

Nutrition Facts (Per Serving – Estimated)

• Calories: 415 kcal
• Protein: 30g
• Carbs: 28g
• Fat: 22g
• Sugar: 4g
• Fiber: 2g
• Sodium: 850mg

Note: Adjust based on broth, cream, and gnocchi brand used.

Tips & Variations

• Toast your gnocchi: For extra flavor, lightly pan-fry gnocchi before adding to the soup.
• Use rotisserie chicken: A time-saving swap! Just reduce the initial cook time and add the cooked chicken before the cream step.
• Make it lighter: Use evaporated milk or whole milk instead of heavy cream.
• Swap greens: Use kale instead of spinach for a heartier texture.
• Extra flavor: Add a pinch of nutmeg or crushed red pepper flakes for depth and a little heat.

Crockpot Chicken Gnocchi Soup

A creamy, comforting chicken soup made easy in the crockpot! Gnocchi and veggies round out this hearty, cozy classic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course: Soup

Cuisine: American

Calories: 415

Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb boneless skinless chicken breasts
• – 3 carrots diced
• – 2 celery stalks diced
• – 1 small onion diced
• – 3 cloves garlic minced
• – 4 cups chicken broth
• – 1 can 10.5 oz cream of chicken soup
• – 1 tsp Italian seasoning
• – ½ tsp salt
• – ¼ tsp black pepper
• – 1 cup heavy cream or half-and-half
• – 16 oz potato gnocchi
• – 2 cups fresh spinach
• – ½ cup Parmesan cheese shredded
• – Fresh parsley for garnish

Equipment

• Slow cooker
• Cutting board & knife
• – Forks (for shredding)
• Ladle

Method

 

1. Add chicken, vegetables, broth, soup, and seasonings to slow cooker.
2. Cover and cook on low for 5–6 hrs or high for 3–4 hrs.
3. Remove chicken, shred, and return to the pot.
4. Add gnocchi and cream; cook on high for 30–40 mins.
5. Stir in spinach and Parmesan; cook 5–10 mins more.
6. Serve hot, topped with parsley and more cheese.

Notes

– Use rotisserie chicken to cut prep time
– Freeze without cream or gnocchi, add when reheating
– Swap spinach for kale if preferred

FAQs

Can I make this soup ahead of time?
Yes! It stores beautifully. Let it cool, then refrigerate in an airtight container for up to 4 days.

Can I freeze this soup?
Yes—but for best results, freeze it before adding the gnocchi and cream. Add those fresh when reheating.

What type of gnocchi should I use?
Either shelf-stable or refrigerated gnocchi works well. Just avoid frozen gnocchi unless thawed first.

Is it gluten-free?
Use gluten-free gnocchi and cream of chicken soup to make this recipe gluten-free.

Conclusion

This Crockpot Chicken Gnocchi Soup is your new go-to comfort meal. Creamy, hearty, and full of nourishing ingredients, it’s perfect for cozy nights or busy days when you just want something warm and satisfying. Make a big batch—you’ll be glad you did!