Any recipe I can prepare in the morning and forget about until dinner time is a win in my book. I pop all the ingredients into my crockpot, and then all I have to do is shred the chicken and add the gnocchi once I’m home! By the time dinner rolls around, this chicken and gnocchi soup is ready to be devoured. Simple, homemade, and I don’t have to spend hours in the kitchen – what’s not to love?!

What’s in This Crockpot Chicken and Gnocchi Soup Recipe?

I’ve kept this recipe as simple as can be. With less than 10 ingredients and using a slow cooker, I know you’re going to love it!

Chicken Broth: Use store-bought or make your own chicken broth. Chicken: Use boneless, skinless chicken breasts for this recipe! Chicken thighs also work in a pinch. Vegetables: Carrots, onion, and celery are the trifecta of soup veggies! Spices: Minced garlic, Italian seasoning, kosher salt, and red pepper flakes (optional) take this soup to the next level. Spinach: Adds color and texture! It may seem like a lot of spinach at first, but it wilts down significantly. Gnocchi: Use store-bought or homemade gnocchi for this soup. If using frozen, make sure to thaw it before adding to the crockpot. Heavy Cream: Adds richness and creaminess to the broth. You can use half and half or whole milk as a substitute if preferred. Cornstarch: Helps to thicken the creamy chicken and gnocchi soup.

How to Store and Reheat

If (by some miracle!) you’ve got leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for 3 days. When you’re ready to enjoy, reheat it on the stove until heated through. You may need to add a bit of extra broth as the soup usually thickens up a bit in the fridge. I wouldn’t recommend freezing this soup, as cream-based soups can separate and become grainy when thawed.

Notes and Tips

Don’t remove the lid while the soup is cooking in the crockpot! Every time you remove the lid, essential heat escapes, and you’ll need to add a few minutes to your overall cooking time to compensate. Remember to only add the spinach and gnocchi for the final 30 minutes of cooking. Both ingredients will cook quicker than the rest of the soup. When it comes to garlic, I always say that fresh is best. Skip the pre-minced stuff and make the most out of mincing fresh garlic cloves.

How to Make Crockpot Chicken and Gnocchi Soup Step by Step

Prepare the Slow Cooker: Pour 4 cups of chicken broth into the slow cooker. Add 1 pound of boneless, skinless chicken breasts, 2 large carrots (peeled and chopped), 2 celery stalks (chopped), 1 small onion (chopped), and 2 cloves of garlic (minced). Top with 2 teaspoons Italian seasoning, 1 teaspoon Kosher salt, and 1/2 teaspoon red pepper flakes (if using). Cook: Set your slow cooker to HIGH for 4 hours or LOW for 6 hours. The chicken should be tender and cooked through. Shred the Chicken: Take the chicken out of the slow cooker and shred it using two forks. It helps to let it cool for a few minutes before shredding. Add the shredded chicken back into the slow cooker. Add the Gnocchi: Mix in 16 ounces of gnocchi and 1 cup of spinach. Finish Cooking: In a small bowl, mix together 3/4 cup of heavy cream and 1 tablespoon cornstarch. Pour the mixture into the slow cooker and stir. Cook for an additional 30 minutes – until the gnocchi is cooked and the soup has thickened. Serve and Enjoy: Ladle the soup into bowls. Serve hot, and enjoy your delicious homemade crockpot chicken and gnocchi soup!

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