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Crockpot Chicken Gnocchi Soup

A comforting and hearty soup combining tender chicken, fluffy gnocchi, and vibrant vegetables, all cooked to perfection in a slow cooker. This easy-to-make crockpot recipe is perfect for a busy day or a cozy family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Ladle

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound gnocchi, store-bought
  • 1 cup heavy cream For a lighter version, use half-and-half instead.
  • 2 cups fresh spinach Stir in just before serving.
  • optional grated Parmesan cheese for serving

Instructions
 

  • Prepare the vegetables: Dice the carrots, celery, and onion. Mince the garlic.
  • In the crockpot, add the chicken breasts, diced carrots, diced celery, diced onion, and minced garlic.
  • Pour the chicken broth over the ingredients in the crockpot.
  • Stir in the dried thyme, dried basil, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • After the cooking time is up, remove the chicken breasts from the crockpot and shred them using two forks.
  • Return the shredded chicken to the crockpot, and add the gnocchi and heavy cream. Stir to combine.
  • Let the soup cook for an additional 30 minutes on high, or until the gnocchi are cooked through and tender.
  • Stir in the fresh spinach just before serving, allowing it to wilt for a couple of minutes.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

You can substitute the chicken breasts with shredded rotisserie chicken for even faster preparation.
For a lighter version, you can use half-and-half instead of heavy cream.
Feel free to add other vegetables like corn or peas for added flavor and nutrition.
Store leftovers in the refrigerator for up to 3 days; reheat before serving.