If you’re craving a comforting, creamy soup that literally makes your home smell like a warm hug, then you’re in for a treat with this Slow Cooker Chicken Gnocchi Soup Recipe. I absolutely love how the tender chicken, soft gnocchi, and fresh spinach all come together in a rich, velvety broth. It’s the kind of recipe that feels fancy but is actually so easy to throw together—perfect for those busy days when you want a hearty dinner without lots of fuss. Keep reading because I’m sharing all my favorite tips to help you nail this cozy classic every time.
Why You’ll Love This Recipe
- Effortless Comfort Food: Just toss everything in the slow cooker and come back hours later to a dreamy, cozy meal.
- Tender Chicken & Pillowy Gnocchi: The chicken stays juicy while gnocchi soak up all that delicious broth for incredible texture.
- Family-Friendly Flavors: Mild herbs, creamy broth, and fresh spinach make it a crowd-pleaser for all ages.
- Cleanup Is a Breeze: Using a slow cooker liner means zero scrubbing – you’ll thank me later!
Ingredients You’ll Need
This Slow Cooker Chicken Gnocchi Soup Recipe brings together simple, wholesome ingredients that complement each other beautifully and are easy to find at any grocery store. I like to use fresh veggies and quality chicken broth because they really elevate the flavor without extra effort.
- Celery: Adds a fresh, subtle crunch and balances the creaminess of the soup.
- Carrot: Sweetness and color come from here, plus it softens perfectly over slow cooking.
- Onion: Finely chopped, it’s the flavor base that ties everything together.
- Dried Parsley: A light herb that refreshes the broth without overpowering.
- Minced Garlic: For a little savory punch—you can’t go wrong here.
- Dried Thyme: Adds earthiness and warmth to the soup.
- Salt & Pepper: Season thoughtfully to bring out all the layers of flavor.
- Boneless Skinless Chicken Breasts: They remain tender and shred easily after cooking.
- Low Sodium Chicken Broth: I recommend low sodium so you can control the saltiness as you go.
- Heavy Cream: Crucial for that silky finish and rich mouthfeel.
- Corn Starch: This helps thicken the soup just enough without weighing it down.
- Small Gnocchi: These little pillows soak up the broth—a must-have in this recipe.
- Fresh Spinach: Adds a pop of color and a healthy boost right at the end.
- Grated Parmesan Cheese: Sprinkle it in for that umami kick and extra creaminess.
Variations
I love how versatile this Slow Cooker Chicken Gnocchi Soup Recipe can be. There are a few tweaks I like to play around with depending on mood or dietary needs—feel free to experiment and make it your own!
- Vegetarian Version: Swap chicken broth for vegetable broth and omit chicken—add extra gnocchi or mushrooms instead.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce when stirring in the cream for a little heat that wakes up the flavors.
- Cheesy Upgrade: Stir in a handful of shredded mozzarella or fontina along with the Parmesan for a gooey, indulgent twist.
- Green Boost: Toss in kale or swiss chard instead of spinach for more texture and nutrients.
How to Make Slow Cooker Chicken Gnocchi Soup Recipe
Step 1: Layer the Flavors with Fresh Veggies and Herbs
Start by placing a slow cooker liner in your 4-6 quart slow cooker—that’s my secret for easy cleanup! Toss in chopped celery, carrot, onion, dried parsley, minced garlic, dried thyme, salt, pepper, and chicken broth. Give everything a gentle stir to combine those savory flavors. Adding the chicken breasts on top and pressing them slightly into the broth ensures they cook evenly and soak up all those aromatics. This is where the magic begins.
Step 2: Set It and Forget It (Almost)
Cover your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. I usually opt for low and go about my day, but high works well if you’re short on time. The veggies soften beautifully and the chicken goes from firm to juicy shreddable perfection. Pro tip: Use a slow cooker liner so once you’re done, cleanup feels like a breeze—no stuck-on bits here!
Step 3: Shred Chicken and Add Gnocchi + Cream Mixture
Carefully shred the chicken right in the slow cooker using two forks—or if you prefer, remove the chicken to a cutting board for shredding and pop it back in. Now whisk together the heavy cream and corn starch until smooth, then stir this mixture into the soup along with the gnocchi. Cover again and cook on high for an additional hour. This step is crucial because the gnocchi cook in the creamy broth, soaking up flavor and helping thicken the soup slightly without making it heavy.
Step 4: Finish with Fresh Spinach and Parmesan
As soon as the gnocchi are tender (you’ll know by taste, they should be soft but not mushy), stir in the fresh spinach and grated Parmesan cheese. Let the residual heat wilt the spinach gently, then taste and adjust seasoning with more salt and pepper if needed. At this point, it’s all about that perfect balance of creamy, savory, and fresh.
Pro Tips for Making Slow Cooker Chicken Gnocchi Soup Recipe
- Use a Slow Cooker Liner: It’s a game-changer for cleanup—trust me, you’ll love coming home to an easy kitchen.
- Don’t Overcook the Gnocchi: Add gnocchi in the last hour to avoid turning them into mush.
- Taste Before Adding Salt: Since broth and cheese add salt naturally, adjust seasoning at the end to keep flavors balanced.
- Shred Chicken with Care: Shred the chicken gently post-cooking so the texture stays tender and juicy.
How to Serve Slow Cooker Chicken Gnocchi Soup Recipe
Garnishes
I love topping this soup with a little extra grated Parmesan for that sharp salty finish and a sprinkle of freshly cracked black pepper. Sometimes, I throw on a few torn basil leaves or a pinch of chili flakes if I’m feeling adventurous. It adds a fresh, bright pop that contrasts beautifully with the creamy broth.
Side Dishes
Since this soup is so filling, I typically keep sides light but satisfying. My go-to is a crusty garlic bread or warm dinner rolls to scoop up every last drop. A simple mixed green salad with lemon vinaigrette also pairs wonderfully for a bit of freshness.
Creative Ways to Present
For special dinners, I like to serve this soup in rustic bread bowls—it makes the meal feel cozy and a bit festive. Another fun idea is to garnish with crispy bacon bits or toasted pine nuts for added crunch and flavor contrast. Perfect for when friends come over and you want to impress without stress!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in tight containers in the fridge for up to 3 days. The soup thickens quite a bit as it chills, so I recommend thinning it out with a splash of chicken broth or water when reheating.
Freezing
Freezing this soup can be a little tricky because of the cream and gnocchi, which don’t always freeze well texture-wise. If you want to freeze, I suggest freezing the soup base without gnocchi and cream, then adding those fresh when you reheat.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add extra broth or cream to adjust thickness and prevent curdling. Slow and steady heating keeps the texture silky and smooth.
FAQs
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Can I use frozen chicken breasts in this Slow Cooker Chicken Gnocchi Soup Recipe?
Yes, you can! Just keep in mind that adding frozen chicken may increase cooking time slightly. It’s best to add a bit of extra cooking time or start on high to ensure the chicken reaches a safe temperature and shreds easily.
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How do I prevent the gnocchi from becoming mushy?
Adding the gnocchi during the last hour of cooking helps retain their pillowy texture. Cooking them too long will cause them to break down. Also, stirring gently helps keep them intact.
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Can I substitute heavy cream with a lighter alternative?
You can use half-and-half or whole milk, but the soup won’t be quite as rich and creamy. To avoid curdling, add dairy slowly and avoid boiling after adding it.
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What’s the best way to reheat leftovers without losing flavor?
Reheat slowly on the stovetop over low to medium heat, stirring often, and add a splash of broth or cream if the soup seems too thick. Avoid microwaving at high heat to prevent curdling or uneven warming.
Final Thoughts
This Slow Cooker Chicken Gnocchi Soup Recipe has become a staple in my kitchen because it delivers all the warmth and flavor of a homemade soup without hours of babysitting. Every time I make it, my family goes crazy for the tender chicken and those melt-in-your-mouth gnocchi. I really hope you give it a try—it’s one of those recipes that feels like a hug in a bowl and makes busy days feel a little more special. Plus, with that easy cleanup, you’ll have more time to enjoy the cozy moments around the table.
Print
Slow Cooker Chicken Gnocchi Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Gnocchi Soup is a comforting and hearty dish perfect for chilly days. Tender chicken breasts slow-cooked with celery, carrots, onion, and herbs create a flavorful broth that’s creamy and thickened with heavy cream and cornstarch. Soft gnocchi and fresh spinach are added towards the end, finished with a sprinkle of Parmesan cheese for richness. This easy, hands-off recipe yields a satisfying meal with minimal prep and cleanup.
Ingredients
Vegetables and Herbs
- 2 ribs celery, chopped
- 1 large carrot, peeled and chopped
- ½ medium onion, finely chopped
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
Proteins
- 2 boneless skinless chicken breasts (about 1 lb)
Liquids and Dairy
- 4 cups low sodium chicken broth
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
Others
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- 3 cups small gnocchi (500g)
- 1 ½ cups fresh spinach, roughly chopped
Instructions
- Prepare the slow cooker: Line your 4-6 quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner to make cleanup easy.
- Add ingredients for base: In the slow cooker, combine the chopped celery, carrots, onion, dried parsley, minced garlic, dried thyme, salt, pepper, and chicken broth. Stir well to mix all the flavors together.
- Add chicken: Place the two boneless skinless chicken breasts into the slow cooker, pressing them down gently into the liquid to ensure they are covered.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked through.
- Shred the chicken: Carefully shred the chicken directly in the slow cooker using two forks. Alternatively, remove the chicken to a cutting board to chop into bite-sized pieces, then return to the cooker.
- Thicken and add gnocchi: In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture along with the gnocchi into the slow cooker. Cover and cook on high for 1 hour until the gnocchi is tender and the broth has thickened slightly.
- Finish the soup: Stir in the fresh chopped spinach and grated Parmesan cheese. Adjust seasoning with extra salt and pepper to taste. Serve hot and enjoy.
- Clean up: Remove and discard the slow cooker liner for an effortless cleanup experience.
Notes
- Use low sodium chicken broth to better control the salt level of the soup.
- For an extra creamy soup, you can substitute half-and-half for the heavy cream.
- If fresh spinach is unavailable, frozen spinach can be used but make sure to drain excess water before adding.
- Gnocchi may vary in cooking time depending on size; check for tenderness before serving.
- This soup can be frozen in airtight containers for up to 3 months. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
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