Dinner

Crockpot Chicken Gnocchi Soup Recipe

ByHugo Harnd December 10, 2025December 10, 2025

Introduction

This Crockpot Chicken Gnocchi Soup is a creamy, comforting meal perfect for busy days. Tender chicken, soft gnocchi, and fresh spinach come together in a flavorful broth that’s easy to prepare. Let your slow cooker do the work for a cozy dish everyone will love.

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

Step 1: Place the chicken breasts in the bottom of your slow cooker. Add the carrots, celery, onion, and garlic right on top.
Step 2: Pour in the chicken broth and cream of chicken soup, then stir in the Italian seasoning, salt, and pepper until everything’s combined.
Step 3: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
Step 4: Take the chicken out, shred it with two forks, then add it back into the slow cooker.
Step 5: 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.
Step 6: Finally, stir in the spinach and Parmesan. Let it cook for another 5–10 minutes, just until the spinach wilts.
Step 7: Serve, garnish with parsley and extra Parmesan if desired, and enjoy!

Tips & Variations

Use half-and-half instead of heavy cream for a lighter soup.
For extra flavor, sauté the onion and garlic before adding to the slow cooker.
Add a pinch of crushed red pepper flakes for a subtle heat.
Substitute kale for spinach if you prefer a heartier green.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the soup becomes too thick. Avoid freezing the soup after adding the cream and gnocchi, as texture may change.

How to Serve

A white bowl filled with a creamy soup sits in the center, showing three main visible layers: the thick white cream broth at the bottom, small round light yellow gnocchi floating throughout, and a mix of orange carrot chunks, green spinach leaves, and shredded white chicken on top. The bowl rests on a beige napkin on a wooden board. Behind it, two broken pieces of golden brown crusty bread are placed to the right. To the top left of the bowl, there is a small white bowl filled with shredded pale yellow cheese. Next to it is a textured drinking glass with dark liquid and ice. Behind all of this is a white jar holding wooden spoons, and a green plant with veined leaves peeks in from the upper left. A gold spoon is laid in front of the bowl. All items are positioned on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but add extra cooking time to ensure the chicken is fully cooked and tender before shredding.

What if I can’t find potato gnocchi?

If potato gnocchi isn’t available, small pasta shapes like mini shells or tortellini can be used as a substitute, though the texture will differ slightly.