Crockpot Chicken Gnocchi Soup

Crockpot chicken gnocchi soup is one of those recipes that feels like a warm hug after a long day. It’s creamy, loaded with tender pillowy gnocchi, and the aroma of garlic and herbs fills your entire home while it cooks. I’ve been making this on repeat during busy weeks because it practically cooks itself.

I first made this soup on a particularly hectic Tuesday when I needed dinner ready without actually being in the kitchen. I tossed everything into my slow cooker in the morning, and by evening, I had the most comforting chicken gnocchi soup waiting for me. The best part? The gnocchi stays perfectly tender when you add it at the end instead of letting it simmer all day. It’s become my go-to recipe when I want something hearty and satisfying without the fuss. This slow cooker chicken soup delivers restaurant-quality flavor with minimal effort.

What You’ll Need for This Creamy Crockpot Soup

I always recommend using boneless, skinless chicken breasts for the cleanest flavor, though thighs work beautifully too if you prefer darker meat. Pro tip: I like to use low-sodium chicken broth so I can control the salt level myself.

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth (I prefer low-sodium)
• 1 cup heavy cream
• 2 cups uncooked gnocchi (about 16 oz package, store-bought saves so much time)
• 1 cup fresh spinach, chopped (loosely packed)
• 1 onion, diced
• 2 garlic cloves, minced
• Salt and pepper, to taste

Equipment needed: 6-quart or larger slow cooker

Personal tip: I always keep a bag of store-bought gnocchi in my pantry for this exact recipe. The shelf-stable kind works perfectly, and you don’t need to boil it first. If you want to use fresh gnocchi from the refrigerated section, that works too, just reduce the cooking time slightly at the end.

How I Make This Simple Slow Cooker Soup

I recommend starting this recipe in the morning if you want dinner ready by evening. The beauty of crockpot chicken gnocchi soup is that most of the work happens while you’re away.

Step 1: Add the chicken breasts, chicken broth, diced onion, minced garlic, and a good pinch of salt and pepper to your crockpot. Give everything a quick stir to distribute the seasonings. The raw chicken will look pale, but don’t worry, it will cook through beautifully.

Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken shreds easily with a fork, reaches an internal temperature of 165°F, and the broth smells fragrant and savory. Pro tip: If you’re home, give it a stir halfway through, but it’s not necessary.

Step 3: Remove the chicken breasts and shred them using two forks on a cutting board. The meat should fall apart easily if it’s fully cooked. Return the shredded chicken to the crockpot.

Step 4: Stir in the gnocchi, chopped spinach, and heavy cream. This is the crucial step for perfect gnocchi. Cook on high for another 20-30 minutes until the gnocchi floats to the top and becomes tender and pillowy. Watch closely because overcooked gnocchi can turn mushy. The soup should look creamy and the spinach will wilt down beautifully.

Step 5: Taste and adjust seasonings. I usually add a bit more black pepper at this stage. Serve hot with your favorite toppings.

Common mistake to avoid: Don’t add the gnocchi at the beginning of cooking. It will completely fall apart and turn into mush. Adding it in the last 30 minutes keeps those little dumplings perfectly tender.

Perfect Pairings for This Hearty Soup

This creamy soup pairs wonderfully with sides that add crunch and texture to balance the soft, pillowy gnocchi.

Crusty French bread: The best partner for soaking up every bit of that creamy broth. Warm it up and slather with butter for ultimate comfort food.

Simple green salad: A crisp salad with lemon vinaigrette cuts through the richness of the heavy cream and adds freshness to your meal.

Garlic bread: Because you can never go wrong with garlic bread alongside chicken gnocchi soup. The garlic complements the savory broth perfectly.

Roasted vegetables: Try roasted Brussels sprouts or broccoli for added nutrition and a slightly charred flavor that contrasts beautifully with the creamy soup.

Cozy Soups That Pair Perfectly with This Italian Favorite

This creamy chicken gnocchi soup complements a variety of other comforting soups beautifully. For potato-based favorites, try our Crock Pot Crack Potato Soup with bacon and ranch, the simple Creamy Pioneer Woman Potato Soup, or the restaurant-style Outback Potato Soup Classic.

Round out your weekly menu with our Crockpot Potato Soup with Frozen Potatoes for ultimate convenience, the protein-rich Cheesy Crockpot Potato Soup with Ham, or the hearty Crockpot Hamburger Potato Casserole. For lighter Italian-style options, try our Winter Minestrone Soup, or explore the Mediterranean Chickpea Potato Soup and the vibrant One Pot Creamy Carrot Lentil Soup.

Storing Your Leftover Soup

Store leftover crockpot chicken gnocchi soup in an airtight container in the refrigerator for up to 3-4 days. I recommend keeping it in a glass container if you have one, as it won’t absorb any odors.

To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or water because the gnocchi will absorb some liquid as it sits. Microwave reheating works too, just use 1-2 minute intervals and stir between each one.

Pro tip: I don’t recommend freezing this soup because the gnocchi texture changes significantly when frozen and thawed. The cream can also separate. If you want to meal prep, make the soup base without the gnocchi and cream, freeze that, then add the gnocchi and cream when you reheat.

Common Questions About This Recipe

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