Can this be made in an Instant Pot?

Yes. Cook the chicken, broth, and vegetables on high pressure for 15 minutes, then follow the same thickening and gnocchi steps on sauté mode.

Why can’t I use frozen chicken?

Frozen chicken doesn’t heat evenly in the slow cooker, which can keep it in the unsafe temperature zone too long.

How do I thicken or thin the soup?

To thicken, stir in another cornstarch slurry. To thin, add extra broth until it reaches your desired consistency.

Can I substitute milk for cream?

You can, but it won’t be as rich. Whole milk with a touch of butter gives a nice middle ground.

How long does gnocchi take to cook in the crockpot?

About 30–45 minutes on high is perfect for soft, tender gnocchi.

Creamy Crockpot Chicken Gnocchi Soup

Description

Cozy, creamy, and full of comforting flavors, this slow cooker Chicken Gnocchi Soup combines tender chicken, soft gnocchi, and spinach in a rich, velvety broth perfect for soup season.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs or breasts

3-4 medium carrots, peeled and chopped

1-2 celery stalks, chopped

1/2 medium yellow or white onion, chopped

2 tablespoons chopped fresh parsley

4-5 garlic cloves, minced

1 tablespoon Italian seasoning

Salt and black pepper to taste

1 teaspoon Better Than Bouillon chicken base (optional)

Pinch of red pepper flakes (optional)

4 cups low-sodium chicken broth or stock

1 cup cream or half and half

1-2 tablespoons cornstarch

1 pound potato gnocchi

3 cups baby spinach

Cooked bacon for serving (optional)

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Instructions

1. Add chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, salt, pepper, bouillon (if using), and broth to a slow cooker. Stir gently to combine.

2. Cover and cook on low for 6–8 hours or high for 4 hours until chicken is tender.

3. Shred the chicken directly in the pot using two forks.

4. In a small bowl, whisk together cream or half and half with 1 tablespoon cornstarch and stir into the soup.

5. Add gnocchi and spinach. Cover and cook on high for 30–45 minutes until gnocchi is soft and spinach is wilted.

6. Taste and adjust seasoning with salt, pepper, or lemon juice if desired.

7. Serve hot with crumbled bacon or grated Parmesan if desired.

Notes

Do not add cornstarch directly to hot soup; always make a slurry first to prevent clumping.

If the soup thickens too much, thin with extra broth or water.

Better Than Bouillon adds rich flavor and salt; if not using it, increase salt slightly.

Store leftovers in the fridge for 3–4 days. The soup will thicken when cold but returns to its creamy texture once reheated.

Avoid freezing this soup for best texture. You can substitute baby kale or chard for spinach if desired.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Soup Recipes
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 25g
Cholesterol: 95mg