Creamy Crockpot Chicken Gnocchi Soup
This creamy crockpot chicken gnocchi soup is a comforting and flavorful meal perfect for busy weeknights. It features tender chicken, pillowy gnocchi, and a rich, creamy broth, all made effortlessly in a slow cooker. This recipe is easily customizable with your favorite vegetables and is guaranteed to warm you from the inside out.
Equipment
- Crockpot (slow cooker)
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Two forks
- Ladle
- Serving bowls
Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 6 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup heavy cream
- 5 ounces fresh spinach, chopped optional
- Grated Parmesan cheese, for garnish optional
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Add the diced onion, garlic, celery, and carrots over the chicken.
- Sprinkle the Italian seasoning, salt, and pepper over the chicken and vegetables.
- Pour the chicken broth over the chicken and vegetables, ensuring the chicken is mostly submerged.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Stir in the gnocchi and cook on high for another 30 minutes, or until the gnocchi is tender. Monitor closely to prevent overcooking.
- Stir in the heavy cream and spinach (if using). Cook for another 5 minutes, or until the spinach is wilted and the soup is heated through. Do not boil!
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Italian seasoning to your liking.
- Ladle the soup into bowls and garnish with Parmesan cheese (optional). Serve hot and enjoy!
Notes
For best flavor, consider browning the chicken in a skillet before adding it to the crockpot. This adds an extra layer of richness. Be careful not to overcook the gnocchi, as it can become mushy. Add it towards the end of the cooking time. To thicken the soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the soup during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add gnocchi just before serving if making in advance.