If you’re craving a big, warm hug in food form, then Creamy Crockpot Chicken Gnocchi Soup is about to become your new best friend. Think of it as the kind of recipe that saves you on those jam-packed days when dinner sneaks up on you—because who hasn’t had one of those weeks? With tender chicken, soft gnocchi, hearty veggies, and a luxuriously creamy broth, this soup will have your family circling the kitchen like bees to honey.
And the best part? The slow cooker does most of the heavy lifting while you get to feel like a dinnertime hero.
Table of Contents
Why You’ll Love This Creamy Crockpot Chicken Gnocchi Soup
- It’s the perfect mix of cozy and satisfying without being fussy.
- Minimal prep—just chop, drop, and let your crockpot work its magic.
- Picky-eater approved (yes, even my three kids slurp it up without complaint).
- Leftovers taste even better the next day.
This soup is the definition of comfort food, but in a stress-free, mom-friendly way.
What Does Creamy Crockpot Chicken Gnocchi Soup Taste Like?
Imagine the comforting flavors of chicken noodle soup… only creamier, heartier, and more luxurious. The broth is velvety smooth, the chicken is juicy and tender, the gnocchi is little pillows of joy, and the spinach adds just enough freshness to balance everything out. It’s cozy without being heavy, indulgent without the guilt.
Ingredients You’ll Need for Creamy Crockpot Chicken Gnocchi Soup
Making Creamy Crockpot Chicken Gnocchi Soup doesn’t require anything fancy—just simple, wholesome ingredients that come together to create something magical. Here’s a closer look at what you’ll need and why each ingredient matters:
- Chicken (1 ½ pounds, boneless, skinless thighs or breasts): Both work beautifully here. Thighs add a richer, juicier flavor, while chicken breasts keep things leaner. If you’re short on time, you can even use shredded rotisserie chicken at the end.
- Carrots (3–4 medium, peeled and chopped): Carrots bring natural sweetness and a subtle earthy flavor that balances out the creamy broth. Chop them into bite-sized pieces so they soften evenly in the slow cooker.
- Celery (1–2 stalks, chopped): This humble veggie adds a fresh, slightly peppery flavor that makes the base of the soup taste like classic comfort food.
- Onion (½ medium, yellow or white, chopped): Onions are the backbone of most soups, and this one is no exception. They melt into the broth, giving it a savory depth.
- Fresh Parsley (2 tablespoons, chopped): A handful of parsley brightens up the flavor and keeps the soup from feeling too heavy. You can save a little extra to sprinkle on top before serving for a pop of color.
- Garlic (4–5 cloves, minced): Garlic is the flavor booster that turns a good soup into a great one. Don’t skimp! If you’re a garlic lover, feel free to add an extra clove or two.
- Italian Seasoning (1 tablespoon): This mix of oregano, thyme, basil, and rosemary infuses the broth with cozy, herby notes. If you’d like, you can swap in fresh herbs for an even more vibrant flavor.
- Salt and Black Pepper: Start light (about ½ teaspoon salt, ¼ teaspoon pepper) and season more toward the end. Remember, if you’re using Better than Bouillon, it already adds saltiness.
- Better than Bouillon Chicken Base (1 teaspoon, optional): This paste packs in concentrated chicken flavor. If you’re skipping it, be sure to season generously with extra salt at the end.
- Red Pepper Flakes (pinch, optional): For a subtle kick of heat. Totally optional but adds a lovely warmth in each bite.
- Low-Sodium Chicken Broth (4 cups): This is the liquid foundation of the soup. Using low-sodium lets you control the saltiness and adjust to taste later.
- Cream or Half-and-Half (1 cup): This is where the “creamy” magic happens. Cream gives a velvety, rich texture, while half-and-half keeps it lighter.
- Cornstarch (1–2 tablespoons): Used to thicken the broth into that luscious, restaurant-style texture. Always whisk it with cool cream or water before adding to avoid clumps.
- Potato Gnocchi (1 pound): These soft, pillowy dumplings are the heart of the recipe. They soak up the flavors of the broth while adding a comforting bite. Shelf-stable gnocchi from the pasta aisle works perfectly here. (Love gnocchi? You’ll also adore my Creamy Pumpkin Gnocchi recipe!)
- Baby Spinach (3 cups): Tossed in at the end, spinach wilts down and adds freshness plus a healthy boost of greens. Even picky eaters usually don’t mind it here since it blends right into the creamy base.
- Cooked Beef (4 slices, crumbled, optional): For those who want a smoky, salty topping. Totally optional, but it gives the soup a little extra flair. If you prefer a halal version, swap in turkey beef or simply skip it.
Each of these ingredients has its role in making this Creamy Crockpot Chicken Gnocchi Soup taste so comforting and balanced. Once everything simmers together, you’ll have a slow-cooked meal that tastes like it took hours of work—but really, your crockpot did the heavy lifting.
How to Make Creamy Crockpot Chicken Gnocchi Soup
Making Creamy Crockpot Chicken Gnocchi Soup is easier than you think. The beauty of this recipe is that most of the work happens while you’re off doing other things—whether that’s wrangling kids, running errands, or sneaking in a yoga session (my personal reset button). Here’s exactly how to do it:
Step 1: Gather and Prep Your Ingredients
Before you even touch the slow cooker, get all your ingredients chopped, measured, and ready. Slice the carrots, celery, and onion into even pieces so they cook evenly. Mince your garlic, chop parsley, and have your chicken ready to go. Trust me, having everything prepped ahead will make this recipe feel effortless.
(Psst… if you’re into cozy soup nights, you might also love my White Chicken Lasagna Soup. It’s another comfort classic that comes together easily.)
Step 2: Layer the Crockpot Base
Place the raw chicken into the bottom of your slow cooker. Scatter the carrots, celery, onion, garlic, and parsley on top. Sprinkle over the Italian seasoning, salt, and black pepper. If you’re using Better than Bouillon, add it now, along with a pinch of red pepper flakes for a gentle heat if you like things spicy.
This step is all about creating a flavorful foundation for your soup to simmer in.
Step 3: Add the Broth
Pour in the chicken broth, making sure all the ingredients are covered. Gently stir everything together so the seasoning is evenly distributed.
At this point, your kitchen already smells amazing, and all you’ve done is toss a few things into the crockpot.
Step 4: Slow Cook to Perfection
Cover the crockpot and cook on low for 6–8 hours (perfect for workdays or school days) or high for 4 hours if you need dinner on the table sooner.
As the soup simmers, the chicken will become tender enough to shred, and the veggies will soften, blending their flavors into a delicious base.
Step 5: Shred the Chicken
Once the cooking time is up, use two forks to shred the chicken right in the crockpot. If you find it easier, you can remove the chicken to a cutting board, shred it, and then return it to the soup. Either way, this step ensures every spoonful has those juicy, flavorful bites of chicken.
Step 6: Create the Creamy Magic
In a small bowl or measuring cup, whisk together the cream (or half-and-half) with 1 tablespoon of cornstarch. This slurry will thicken your soup without making it clumpy. Slowly pour it into the crockpot and give everything a good stir.
Add the potato gnocchi and spinach at this point as well. The gnocchi will soften and absorb the flavors, while the spinach will wilt beautifully into the broth.
Step 7: Final Cook and Adjustments
Turn the crockpot to high and let the soup cook for another 30–45 minutes. This allows the gnocchi to become tender and the broth to thicken into that irresistible creamy consistency.
If you prefer your soup a little thicker, whisk together another tablespoon of cornstarch with cool water and stir it in. If it feels too thick, add a splash of broth or even water to loosen it.
Taste and adjust the seasoning—add more salt, black pepper, or even a squeeze of lemon juice to brighten the flavors.
Step 8: Serve and Enjoy
Ladle the Creamy Crockpot Chicken Gnocchi Soup into bowls and top with crispy beef crumbles if you like. A sprinkle of fresh parsley on top never hurts either.
Serve it with crusty bread, garlic rolls, or even a side salad for a complete meal. Cozy, hearty, and so satisfying—this soup truly delivers the comfort we all crave.
This step-by-step method ensures your Creamy Crockpot Chicken Gnocchi Soup turns out rich, flavorful, and family-approved every single time. Plus, leftovers reheat beautifully, making it a meal you’ll want to double-batch on busy weeks.
Tips and Tricks for Perfect Chicken Gnocchi Soup
- Don’t dump cornstarch straight in! Always whisk it with cream or water first—otherwise, you’ll get weird lumps.
- Want extra flavor? Sauté your onions, garlic, and carrots for a few minutes before adding to the crockpot.
- Leftovers magic: The soup thickens overnight but loosens up again when reheated. Add a splash of broth if you want it thinner.
- Make it lighter: Swap cream for half-and-half or even whole milk, but keep in mind it won’t be as rich.
- Halal option: Skip the beef topping or swap it with halal turkey beef for the same smoky crunch.
Storage for Creamy Crockpot Chicken Gnocchi Soup
- Fridge: Store in airtight containers up to 4 days.
- Freezer: This soup freezes okay, but gnocchi can get a bit mushy. If you want to freeze, leave the gnocchi out and add fresh when reheating.
- Reheat: Microwave or stovetop works great. Add a splash of broth or cream if it feels too thick.
FAQs
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken at the end when you stir in the cream and gnocchi.
Do I have to use spinach?
Nope. Kale, Swiss chard, or even peas can work.
What’s the best gnocchi to use?
Shelf-stable potato gnocchi from the pasta aisle works beautifully. Frozen also works—just add 5–10 more minutes.
Conclusion
There you have it—Creamy Crockpot Chicken Gnocchi Soup, the dinner that basically cooks itself while you get on with your busy day. Cozy, creamy, and family-friendly, it’s a recipe you’ll want to put on repeat all fall and winter long. Next time you’re craving comfort in a bowl, this soup will be waiting for you.
💡 Want more cozy recipes? Try my White Chicken Lasagna Soup or Creamy Garlic Chicken Ramen.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Crockpot Chicken Gnocchi Soup: The Ultimate Comfort
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: slow cooker
- Cuisine: American, American-Italian
Description
Crockpot Chicken Gnocchi Soup is dreamy comfort food made easy. Packed with tender chicken, carrots, celery, garlic, spinach, and pillowy gnocchi in a creamy, velvety broth — this slow cooker recipe is perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 3–4 medium carrots, peeled and chopped
- 1–2 stalks celery, chopped
- 1/2 medium yellow or white onion, chopped
- 2 tablespoons fresh parsley, chopped
- 4–5 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and black pepper, to taste
- 1 teaspoon Better than Bouillon chicken seasoning base (optional)
- Pinch red pepper flakes (optional)
- 4 cups low-sodium chicken stock or broth
- 1 cup cream or half and half
- 1–2 tablespoons cornstarch
- 1 pound potato gnocchi
- 3 cups baby spinach
- 4 slices cooked Beef (optional, for serving)
Instructions
1. Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large slow cooker.
2. Add Better than Bouillon paste and red pepper flakes, if using.
3. Pour chicken stock over the ingredients and gently stir to combine. Cover and cook on low for 6–8 hours or on high for 4 hours.
4. Once the chicken is cooked, shred it using two forks in the pot or on a cutting board, then return it to the slow cooker.
5. In a separate bowl, whisk together the cream (or half and half) and 1 tablespoon cornstarch. Pour into the soup.
6. Add gnocchi and baby spinach. Stir to combine. Cover and cook on high for an additional 30–45 minutes.
7. Stir soup again. If needed, mix another tablespoon cornstarch with cool water and add to the soup to thicken.
8. Taste and adjust seasoning with additional salt and pepper as desired.
9. Ladle into bowls and top with crumbled Beef, if using. Serve hot and enjoy.
Notes
If not using Better than Bouillon, increase salt for flavor. Add to taste at the end if unsure.
Use a cornstarch slurry (cornstarch + cool water or cream) for smooth thickening — never add cornstarch directly to hot soup.
To thin out thick soup, stir in extra chicken broth or water a tablespoon at a time.
Keeps well in the fridge for up to 4 days. Reheat gently to restore texture.
Originally made with evaporated milk, this version uses cream for better consistency and flavor.
