Few meals deliver the same cozy satisfaction as a warm bowl of soup, and this Crockpot Chicken Gnocchi Soup takes comfort to the next level. Rich, hearty, and loaded with tender chicken, pillowy gnocchi, and a medley of vegetables, it’s the kind of dish that makes you feel at home with every spoonful. Made entirely in the slow cooker, this recipe is perfect for busy weeknights or lazy weekends when you want a homemade meal without standing over the stove.

This soup draws inspiration from classic Italian flavors and blends them with the convenience of slow cooking. Garlic, onions, celery, and carrots provide a flavorful base, while fresh parsley, Italian seasoning, and a pinch of red pepper flakes enhance the savory depth. A splash of cream makes it decadently rich, and the addition of spinach at the end adds a fresh, vibrant touch. Best of all, the gnocchi cook directly in the crockpot, soaking up all the delicious flavors. Whether you’re feeding a family or meal-prepping for the week, this soup is a nourishing, crowd-pleasing option that’s sure to become a favorite.

Why You’ll Love This Recipe

Effortless One-Pot Meal: Everything cooks in the slow cooker—no need for extra pots or constant monitoring.
Creamy and Satisfying: The broth is luxuriously creamy, making every bite feel indulgent and hearty.
Packed with Veggies and Protein: With spinach, carrots, and chicken, it’s a balanced, nutrient-rich option.
Family-Friendly Flavor: Mild seasoning and comforting texture make it a hit with kids and adults alike.
Freezer-Friendly and Reheatable: Great for batch cooking and enjoying later.

Ingredients

Boneless, skinless chicken thighs or breasts
Carrots
Celery
Yellow or white onion
Fresh parsley
Garlic
Italian seasoning
Salt and black pepper
Better than Bouillon chicken base (optional)
Red pepper flakes (optional)
Chicken stock or broth
Cream or half and half
Cornstarch
Potato gnocchi
Baby spinach
Cooked bacon (optional, for serving)

Variations

Dairy-Free: Use full-fat coconut milk or a dairy-free cream alternative.
Low-Carb: Swap gnocchi with cauliflower florets or zucchini noodles.
Extra Protein: Add white beans or stir in cooked sausage for a meatier dish.
Vegetarian Option: Use vegetable broth and substitute chicken with mushrooms or chickpeas.
Cheesy Twist: Stir in grated Parmesan or a bit of mozzarella before serving.

How to Make the Recipe

Step 1: Prep the Ingredients

Chop the carrots, celery, onion, garlic, and parsley. Cut chicken into chunks or leave whole to shred later.

Step 2: Load the Crockpot

Add chicken, carrots, celery, onion, garlic, parsley, Italian seasoning, salt, pepper, bouillon (if using), red pepper flakes, and chicken broth to the crockpot.

Step 3: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

Step 4: Shred the Chicken

Remove chicken, shred or chop, and return it to the soup.

Step 5: Add Cream and Cornstarch

Stir cream or half and half into the soup. Mix cornstarch with a little cold water, then stir it into the soup to thicken. Let cook for 15–20 more minutes.

Step 6: Add Gnocchi and Spinach

Stir in gnocchi and cook until they float and are tender, about 15–20 minutes. Add spinach and stir until wilted.

Step 7: Serve

Ladle soup into bowls and top with chopped cooked bacon if desired.

Tips for Making the Recipe

Cut vegetables evenly so they cook at the same rate.
Add gnocchi last to prevent them from overcooking and becoming mushy.
Taste and adjust seasoning after adding cream.
Use baby spinach for ease—no chopping needed.
For a thicker soup, increase the amount of cornstarch slightly.

How to Serve

Serve this soup hot in large bowls with crusty bread or garlic toast on the side. Garnish with crispy bacon, extra parsley, or a sprinkle of Parmesan cheese for an extra touch of flavor and texture.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

For best results, freeze the soup without the gnocchi and spinach. Add them fresh after thawing and reheating to avoid sogginess. Soup base freezes well for up to 3 months.

Reheating

Reheat on the stove over medium heat, stirring occasionally. Add a splash of broth or cream if it has thickened too much. Microwave individual portions in 30-second intervals.

FAQs

1. Can I use frozen gnocchi?

Yes, just add them directly to the crockpot during the last 15–20 minutes of cooking.

2. Can I use rotisserie chicken?

Absolutely—add it near the end of cooking to heat through instead of cooking from raw.

3. Is this soup gluten-free?

Only if your gnocchi and broth are certified gluten-free, so check labels carefully.

4. Can I make it without cream?

Yes, substitute with milk or a plant-based cream alternative for a lighter version.

5. How do I thicken the soup?

A cornstarch slurry is best. Mix 1–2 tablespoons of cornstarch with cold water before adding.

6. Will the spinach get mushy?

No, baby spinach wilts gently and retains a tender texture when added just before serving.

7. Can I cook this on the stovetop instead?

Yes, simmer everything in a large pot for about 30–40 minutes, then follow the remaining steps.

8. What type of gnocchi works best?

Shelf-stable or refrigerated potato gnocchi both work well—avoid overly soft varieties.

9. Can I double the recipe?

Yes, just make sure your crockpot is large enough to accommodate the increased volume.

10. How do I make it spicier?

Increase red pepper flakes or add a dash of hot sauce to the finished soup.

Conclusion

Crockpot Chicken Gnocchi Soup is a soul-warming meal that combines creamy comfort with wholesome ingredients—all with the ease of slow cooking. Perfect for chilly days, family dinners, or meal prep, it’s a flexible, flavorful dish that you’ll find yourself making again and again. Whether served with crusty bread or a sprinkle of bacon, it’s sure to please every palate at the table.