Crock Pot Chicken Gnocchi Soup

When the days get shorter and the chill in the air settles in, there’s nothing more comforting than a bowl of Crock Pot Chicken Gnocchi Soup made right in the crockpot. It’s creamy, hearty, and packed with flavor, perfect for cozying up with a blanket and your favorite show.

A slow cooker filled with creamy chicken and vegetable soup, with a ladle lifting a portion showing shredded chicken, greens, carrots, and white beans.

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This is one of those recipes I keep coming back to. It reminds me of a slower pace, the kind of day where you’re home all afternoon while delicious smells float through the kitchen. Plus, it’s a hit with everyone at the table, even the picky eaters.

If you’re into easy crockpot meals, you’ll also want to check out our Slow Cooker Chicken Minestrone Soup, Slow Cooker Cajun Bean Soup, and Slow Cooker Turkey Noodle Soup for more warm and filling dinner ideas.

A white bowl of creamy chicken and vegetable soup with gnocchi sits on a wooden board, accompanied by breadsticks and salt and pepper shakers in the background.

Why You’ll Love This Recipe

Effortless Comfort Food: Just a few simple steps and the slow cooker does the heavy lifting.
Rich and Creamy: The heavy cream and parmesan cheese make this incredibly velvety.
Family-Friendly: Kids and adults alike love the pillowy gnocchi and tender chicken.
Great for Leftovers: It reheats beautifully and makes a fantastic next-day lunch.
Full meal: It’s a full meal all in one pot, or you can add a simple bread side, such as buttermilk dinner rolls or bread machine cheese bread for dipping!

Ingredients

A bowl of creamy chicken and vegetable soup with gnocchi, carrots, spinach, and potatoes, served on a wooden board with breadsticks in the background.

Crock Pot Chicken and Gnocchi Soup

This creamy Crockpot Chicken Gnocchi Soup is the perfect comforting weeknight dinner. Easy to make, full of flavor, and totally satisfying!

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Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: Servings

Calories: 431kcal

Author: Wendy

Equipment

Crock Pot or Slow Cooker
cutting board
Sharp Knife
measuring cups and spoons
whisk
small bowl
Ladle
Wooden spoon or silicone spoon

Ingredients

2 celery ribs chopped
2-3 large carrots peeled and chopped
½ medium onion diced
1 teaspoon dried parsley
2 teaspoons minced garlic
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper
2 large boneless skinless chicken breasts
4 cups low sodium chicken broth
¾ cup heavy cream
1 tablespoon cornstarch
3 cups potato gnocchi
1 cup fresh spinach roughly chopped
½ cup grated parmesan cheese

Instructions

To your crock pot, add the boneless skinless chicken breast.
Add the chopped carrots, celery, and onion.
Sprinkle the seasonings and garlic over top.
Pour in the chicken broth, and cook 3-4 hours on high or 6-8 on low.
About an hour before cooking is completed, whisk together the heavy cream and cornstarch, and add to the crock pot.
Also add the gnocchi.
Just before serving, add the spinach and grated parmesan cheese.

Notes

Gnocchi cooks quickly, so be sure to add it toward the end to keep it from getting too soft.
Heavy cream gives the soup its silky texture—if you’re out, half-and-half can be used in a pinch.
Stir in the spinach just before serving so it stays bright and tender.
Shredding the chicken before adding the cream and gnocchi helps it soak up all that rich flavor.
For a little extra thickness, mash a few gnocchi pieces right in the pot after cooking.
My servings are about 1 1/2 cups each.

Storage

Storage Instructions: Let the soup cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days.
Freezing Instructions: This soup can be frozen, but keep in mind that gnocchi can become soft after thawing. For best results, freeze before adding the gnocchi and spinach. Use a freezer-safe container and store for up to 2 months. Add gnocchi and spinach fresh when reheating.
Reheating Instructions: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or cream to loosen it up. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Wendy’s Tips

Use freshly grated parmesan for the best flavor and texture.
Stir the soup gently after adding gnocchi to avoid breaking them apart.
Don’t overcook the spinach; just a few minutes before serving is perfect.
For a thicker soup, add an extra teaspoon of cornstarch.

A bowl of creamy chicken and vegetable soup with gnocchi, served on a wooden board next to a spoon and a plate of breadsticks in the background.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use frozen gnocchi?

Yes! Just add them directly to the crockpot during the last hour of cooking.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are a great option and add extra flavor.

Can I make this soup on the stovetop instead of a crockpot?

Yes! Simply sauté the onions, carrots, and celery in a large pot with a bit of oil until softened. Add the garlic, seasonings, chicken breasts, and broth. Bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until the chicken is cooked through. Remove and shred the chicken, return it to the pot, then stir in the cream and cornstarch mixture, followed by the gnocchi.