If you’ve ever craved a soup that manages to be both soul-warming and satisfyingly rich, you’re in for an absolute treat with this Crockpot Chicken Gnocchi Soup. It’s that magical combination of creamy broth, pillowy gnocchi, tender chicken, and a confetti of vegetables—and the best part? The slow cooker does nearly all the work while those savory aromas fill your kitchen. This is the kind of comfort food you’ll want on repeat, whether it’s a cozy weeknight or you’re feeding a hungry crowd.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity: classic vegetables, aromatic herbs, and just the right accents all come together for incredible depth. Each ingredient brings its own pop of flavor, texture, or color, making this Crockpot Chicken Gnocchi Soup truly memorable.
- Chicken breasts: Tender boneless, skinless breasts soak up all the flavors and shred beautifully after slow cooking.
- Carrots: These add a gentle sweetness and lovely orange color to the soup.
- Celery: Essential for flavor; celery gives a subtle savoriness and crunch before it softens.
- Yellow onion: Dice it small for a mellow, almost melted background flavor.
- Dried basil: Its slight peppery, sweet aroma brightens the soup.
- Italian seasoning: For that unmistakably comforting, herbaceous touch.
- Poultry seasoning: A classic, savory blend that truly enhances the chicken.
- Salt: Vital for bringing out all the flavors—but always taste as you go!
- Black pepper: Just enough for a hint of warmth and depth.
- Chicken broth: The backbone that gives richness to the creamy base.
- Cornstarch slurry: Whisk cornstarch with water; this will thicken the soup without any lumps.
- Evaporated milk: Two cans make the broth extra creamy and luscious.
- Potato gnocchi: Little potato dumplings that turn irresistibly soft in the slow cooker.
- Garlic: Sautéed for just the right amount of punchy flavor.
- Bacon: Cooked and crumbled, it adds smokiness (and makes for the ultimate garnish, too!).
- Baby spinach: Stirred in at the end; it wilts perfectly and brings a pop of green.
How to Make Crockpot Chicken Gnocchi Soup
Step 1: Load Up the Crockpot
Start by layering the chicken breasts, diced carrots, celery, onion, basil, Italian seasoning, poultry seasoning, salt, pepper, and chicken broth right into your slow cooker. Give everything a gentle stir—this way, the flavors start mingling from the very beginning and every spoonful is bursting with goodness.
Step 2: Slow Cook to Perfection
Pop the lid on and let the Crockpot Chicken Gnocchi Soup cook. Set it on Low for 6 to 8 hours or High for 4 to 5 hours—either way, you’ll end up with fall-apart tender chicken and perfectly cooked veggies. There’s no need to peek; just let time do the magic!
Step 3: Shred the Chicken
Once the chicken is cooked through, pull it out and shred it using two forks. It’ll be so tender you barely need to put in any effort! Slide those juicy shreds right back into the crockpot so every bite is filled with flavor.
Step 4: Creamy Goodness & Gnocchi Time
Now comes the swoon-worthy part: whisk together the cornstarch and water, then pour this slurry with the evaporated milk into the soup. Add the gnocchi and give it all a good stir. Cover and cook on High for another 30 to 45 minutes—just until your soup is velvety and the gnocchi turn pillowy and tender.
Step 5: Bacon, Garlic, and Spinach Finale
While that creamy soup thickens, fry up the bacon in a skillet until it’s crispy and golden. Drain most of the fat, leaving a little behind, and sauté the minced garlic and chopped baby spinach just until fragrant and wilted. Fold all this goodness—plus the crumbled bacon—into your crockpot for the final flourish before serving.
How to Serve Crockpot Chicken Gnocchi Soup
Garnishes
Finish your bowl with a sprinkle of extra crumbled bacon, a handful of freshly chopped herbs (like basil or parsley), or even a dusting of grated Parmesan. These simple touches make every serving of Crockpot Chicken Gnocchi Soup feel restaurant-café special.
Side Dishes
For the ultimate cozy meal, serve this soup with a side of warm crusty bread, homemade garlic knots, or even a simple green salad. This soup is hearty enough to steal the show, but a fresh, crunchy side rounds out the meal beautifully.
Creative Ways to Present
Try ladling the soup into bread bowls for an extra dose of comfort, or serve smaller portions in mugs for casual gatherings. Crockpot Chicken Gnocchi Soup also shines in big soup tureens at potlucks or family dinners—let everyone scoop their own!
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then transfer it to airtight containers. Stored in the refrigerator, Crockpot Chicken Gnocchi Soup stays delicious for up to three days. It thickens a bit overnight but remains wonderfully creamy.
Freezing
Soups with dairy and gnocchi can be a little tricky to freeze, as the texture may change. If you want to make it ahead and freeze, I recommend holding off on adding the evaporated milk and gnocchi; freeze the base, then thaw, bring to a simmer, and stir them in fresh before serving.
Reheating
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently so it heats evenly and doesn’t scorch. If it’s a little too thick, add a splash of chicken broth or milk until you reach your desired consistency.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Just skip the initial slow cooking for the chicken; instead, add shredded rotisserie chicken at the same time as the milk and gnocchi, then proceed as directed for a speedy version of Crockpot Chicken Gnocchi Soup.
Is there a substitute for evaporated milk?
If you prefer dairy-free or just want a different twist, full-fat coconut milk works beautifully in this soup and still gives you that luscious, creamy texture without any dairy.
What if I want to add more vegetables?
Feel free to get creative! Kale, peas, or even diced bell peppers can all be stirred in at the end, making your Crockpot Chicken Gnocchi Soup even more colorful and nutrient-packed.
Can I make this soup on the stovetop?
Yes! Simply simmer all the base ingredients in a large pot until the chicken and veggies are tender, then follow with the milk, slurry, and gnocchi as above. The stovetop version lets you enjoy this soup even when you’re short on time.
Do I have to cook the bacon separately?
For the crispiest, most flavorful bacon, it’s best to cook it in a skillet. You’ll also use the rendered fat to sauté the garlic and spinach, giving your Crockpot Chicken Gnocchi Soup layers of richness you just can’t get any other way.
Final Thoughts
There’s something genuinely special about sharing a big pot of Crockpot Chicken Gnocchi Soup—it’s comforting, surprisingly simple, and feels like a culinary hug in every bowl. I hope you dive in and make it for yourself (and your favorite people) soon!
Print
Crockpot Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: Approx. 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Crockpot Chicken Gnocchi Soup is a creamy and comforting dish perfect for a cozy night in. Loaded with tender chicken, pillowy gnocchi, and flavorful veggies, this soup is sure to become a family favorite!
Ingredients
For the soup:
1 lb boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced celery
1 small yellow onion, diced
2 teaspoons dried basil
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
2 (12 oz) cans evaporated milk
1 (16 oz) package potato gnocchi
For garnish:
2–3 cloves garlic, minced
6 slices bacon, cooked and crumbled
2 cups baby spinach, roughly chopped
Instructions
- Add chicken, carrots, celery, onion, basil, Italian seasoning, poultry seasoning, salt, pepper, and chicken broth to the crockpot. Cover and cook on Low for 6–8 hours or High for 4–5 hours, until chicken is cooked through and vegetables are tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the cornstarch slurry and evaporated milk. Add gnocchi and stir well.
- Cover and cook on High for another 30–45 minutes, or until the soup thickens and gnocchi are tender.
- While soup finishes, cook bacon in a skillet until crispy. Drain most of the grease, then sauté garlic and spinach briefly in the same pan until wilted.
- Stir cooked spinach, garlic, and crumbled bacon into the soup.
- Serve hot, garnished with extra bacon or fresh herbs if desired.
Notes
- Store leftovers in the fridge for up to 3 days.
- For a dairy-free version, use full-fat coconut milk in place of evaporated milk.
- You can use pre-cooked rotisserie chicken—just add it when you stir in the milk and gnocchi.
