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)

Cook Mode Prevent your screen from going dark

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Originally made with evaporated milk, this version uses cream for better consistency and flavor.