Crockpot Chicken Gnocchi Soup
When soup season hits, this crockpot chicken gnocchi soup is the recipe you’re going to want on repeat. It’s creamy, cozy, and full of flavor — tender shredded chicken, soft pillowy gnocchi, and a silky broth that’s loaded with veggies and herbs. The slow cooker does all the work, and the result is a hearty, wholesome bowl of goodness that’s always a hit with whole family.
Why You’ll Love This Recipe:
-
It’s slow cooker magic. Toss everything in, walk away, and come back to a creamy, dreamy soup that tastes like you’ve been stirring it all afternoon.
-
Hello, comfort food! Gnocchi, chicken, and cream. The kind of trio that makes a dull day feel better instantly.
-
No sautéing, no stress. Minimal prep, zero hassle, and maximum payoff.
-
Everyone goes back for seconds. Even the picky eaters — it’s that good. My 4-year-old devoured two bowls of this in one sitting!
-
Leftovers are even better. The flavors deepen overnight, making lunch the next day something to actually look forward to.
Be sure to check out more of my slow cooked soups! I think you’ll also enjoy my crockpot crack potato soup, crockpot cowboy soup, crockpot chicken meatball and veggie soup, and crockpot chicken parmesan soup.
Ingredients
-
Chicken breasts – boneless and skinless, they cook up tender and shred easily for that perfect creamy texture.
-
Carrots, celery & onion – the classic soup trio that builds a cozy, savory base.
-
Garlic – because no great soup starts without it.
-
Chicken broth – keeps the soup rich and flavorful (use low-sodium if you prefer to control the salt).
-
Italian seasoning – a blend of herbs that ties all the flavors together.
-
Salt & black pepper – season to taste as it cooks.
-
Cream of chicken soup – adds extra creaminess and body without needing a roux.
-
Heavy cream (or half-and-half) – gives the soup that silky, restaurant-style richness.
-
Potato gnocchi – soft, pillowy little dumplings that make this soup extra satisfying. Use shelf-stable or refrigerated — both work great.
-
Fresh baby spinach – stirred in at the end for a pop of color and nutrients.
-
Parmesan cheese – adds salty, nutty depth (and you’ll definitely want extra for serving).
-
Parsley – for garnish and a touch of freshness to finish it off.
How To Make Crockpot Chicken Gnocchi Soup
-
Place the chicken breasts in the bottom of your slow cooker. Add the carrots, celery, onion, and garlic right on top.
-
Pour in the chicken broth and cream of chicken soup, then stir in the Italian seasoning, salt, and pepper until everything’s combined.
-
Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
-
Take the chicken out, shred it with two forks, then add it back into the slow cooker.
-
Stir in the gnocchi and heavy cream, cover, and cook on high for another 30–40 minutes until the gnocchi are soft and the soup has thickened into creamy perfection.
-
Finally, stir in the spinach and Parmesan. Let it cook for another 5–10 minutes, just until the spinach wilts.
-
Serve, and enjoy!
Recipe Notes
No need to sauté anything first — the slow cooker takes care of it all, and everything cooks together beautifully. Add the gnocchi near the end so they stay soft and tender instead of breaking down. Use fresh spinach rather than frozen; it wilts perfectly and keeps its color without turning mushy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stovetop or in the microwave with a splash of broth or cream to loosen it back up, as it thickens as it chills. If you plan to freeze it, do so before adding the gnocchi and cream, then add those fresh when you reheat for the best texture and flavor.
Substitutions
You can easily swap chicken breasts for chicken thighs if you prefer dark meat, or save time by using shredded rotisserie chicken instead.
If you’re out of cream of chicken soup, cream of celery or cream of mushroom works just as well.
For a lighter option, replace heavy cream with half-and-half, evaporated milk, or whole milk.
Swap spinach for kale for a heartier green, or skip it altogether if you’d rather keep things simple.
And if you don’t have gnocchi on hand, use mini pasta shells or ditalini for that same cozy texture.
Variations
-
Bacon Gnocchi Soup: Stir in cooked, crumbled bacon before serving for a smoky, salty finish.
-
Vegetable Gnocchi Soup: Skip the chicken and load it up with zucchini, corn, or peas for a fresh, veggie-packed twist.
-
Olive Garden Copycat: Add a pinch of nutmeg and an extra handful of Parmesan for that signature flavor everyone loves.
-
Spicy Version: Mix in crushed red pepper flakes or a splash of hot sauce to give the creamy base a little kick.
-
Lighter Version: Skip the cream of chicken soup and use 1 extra cup of broth plus 2 tablespoons of cornstarch for a lighter, brothier take.
Serving Ideas
This soup is a meal all on its own — warm, creamy, and hearty enough to stand alone. But if you want to round it out, serve it with crusty bread, garlic knots, or a side of breadsticks to soak up every bit of that creamy broth. A simple green salad with a light vinaigrette also pairs perfectly, adding a little freshness to balance the richness of the soup. And don’t forget an extra sprinkle of Parmesan cheese right before serving — always a good idea!
Crockpot Chicken Gnocchi Soup
Ingredients
- 1 pound boneless & skinless chicken breasts
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 10.5-ounce can cream of chicken soup
- 1 cup heavy cream or half-and-half
- 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
- 2 cups fresh baby spinach leaves
- ½ cup shredded Parmesan cheese plus more for serving
- Parsley for garnish
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Add the carrots, celery, onion, and garlic right on top.
- Pour in the chicken broth and cream of chicken soup, then stir in the Italian seasoning, salt, and pepper until everything’s combined.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
- Take the chicken out, shred it with two forks, then add it back into the slow cooker.
- Stir in the gnocchi and heavy cream, cover, and cook on high for another 30–40 minutes until the gnocchi are soft and the soup has thickened into creamy perfection.
- Finally, stir in the spinach and Parmesan. Let it cook for another 5–10 minutes, just until the spinach wilts.
- Serve, and enjoy!
Nothing says comfort food quite like a cozy soup bubbling away in the crockpot, and this one is definitely deserving of a spot in your regular repertoire! Let me know your thoughts once you’ve given it a try. Your feedback always means the world to me, and it helps me to develop more ideas for meals you’ll love making in your own kitchen!
