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Creamy Crockpot Chicken Gnocchi Soup

5 from 1 vote
Slow-cooked chicken and vegetables in a creamy broth with tender potato gnocchi, spinach and Parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 25 minutes
Total Time 6 hours 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts raw, whole
  • 1 medium yellow onion finely diced
  • 2 large carrots peeled and diced
  • 2 medium celery stalks diced
  • 4 cloves garlic minced
  • 1 teaspoon dried Italian seasoning dried herb blend
  • 0.5 teaspoon salt fine sea salt
  • 0.25 teaspoon black pepper freshly ground
  • 4 cups low-sodium chicken broth standard store-bought or homemade
  • 1 16-oz package shelf-stable potato gnocchi uncooked package
  • 1 cup heavy cream room temperature
  • 2 tablespoons cornstarch for thickening broth
  • 2 cups fresh baby spinach roughly chopped
  • 0.5 cup Parmesan cheese freshly grated

Method
 

  1. Add chicken breasts, diced yellow onion, diced carrots, diced celery, minced garlic, Italian seasoning, salt, and black pepper to the bottom of a 6-quart slow cooker.
  2. Pour 4 cups of low-sodium chicken broth over the ingredients, cover with the lid, and cook on LOW for 6 hours or HIGH for 3.5 hours until chicken is tender.
  3. Remove the cooked chicken breasts onto a cutting board and shred into bite-sized pieces using two forks.
  4. In a small bowl, whisk together 1 cup of heavy cream and 2 tablespoons of cornstarch until smooth.
  5. Return shredded chicken to the slow cooker, then stir in the heavy cream mixture and 16 ounces of uncooked potato gnocchi.
  6. Cover and cook on HIGH for 20 to 25 minutes until the gnocchi are cooked through and tender.
  7. Stir in 2 cups chopped fresh spinach and 0.5 cup freshly grated Parmesan cheese until spinach wilts and cheese melts into broth.
  8. Ladle into warm soup bowls and serve immediately.

Notes

Cook time includes 6 hours on LOW plus about 25 minutes on HIGH after adding the gnocchi.
Refrigerated gnocchi need only 10 to 15 minutes; frozen gnocchi need about 5 minutes extra.