Slow Cooker Creamy Chicken Gnocchi Soup

There is nothing quite as comforting on a chilly evening as a warm, hearty bowl of soup. This slow cooker creamy chicken gnocchi soup is a fantastic, almost completely hands-off meal that delivers all the cozy flavors you are craving. With tender shredded chicken, sweet carrots, and pillowy potato gnocchi swimming in a rich, savory broth, it is an absolute crowd-pleaser that the whole family will love.

Why You’ll Love This Recipe

• Restaurant Quality at Home: This tastes incredibly similar to an Olive Garden chicken gnocchi soup copycat, but made effortlessly in your own kitchen!
• Dump-and-Go Easy: It is an incredibly easy crockpot soup with pillowy gnocchi. Just toss the base ingredients in, let it slow cook, and add the cream and gnocchi right at the end.
• Packed with Veggies and Protein: Lean chicken breasts, fresh spinach, and carrots make this a balanced, filling meal all in one bowl.

Ingredient Notes & Substitutions

To make this creamy chicken gnocchi soup, you will need a few key pantry staples:

• Chicken Breasts: Boneless, skinless chicken breasts work perfectly here. They will slow cook until tender and easily shred apart.
• Potato Gnocchi: You can find shelf-stable potato gnocchi in the pasta aisle of most grocery stores. They are the perfect textural addition to this soup.
• Heavy Cream & Cornstarch: The heavy cream provides the signature richness, while a touch of cornstarch ensures the broth gets beautifully thick and velvety.
• Fresh Spinach: Stirred in at the very end, fresh spinach wilts quickly and adds a gorgeous pop of green color.

How to Make Slow Cooker Creamy Chicken Gnocchi Soup

This recipe could not be simpler. Here is the step-by-step breakdown:

1. Slow Cook the Base: Place your chicken breasts, carrots, onions, garlic, broth, and seasonings into the slow cooker. Cook on low for about 4 hours until the chicken is tender.
2. Shred the Chicken: Carefully remove the cooked chicken, shred it with two forks, and return it to the pot.
3. Add the Cream & Gnocchi: Whisk together the heavy cream and cornstarch. Pour this mixture into the slow cooker along with the potato gnocchi and fresh spinach.
4. Thicken: Turn the slow cooker to high and let it cook for another 30 minutes. This allows the gnocchi to cook through and the soup to thicken beautifully.

Tips for Success

For the best results, do not add the gnocchi and cream at the beginning of the cooking time! Slow cookers can cause dairy to curdle if cooked for too long, and the gnocchi will turn into complete mush if left in for 4 hours. Adding them in the last 30 minutes guarantees perfect texture.

Variations

Want to switch things up? You can easily substitute the chicken breasts with boneless skinless chicken thighs for an even richer flavor. If you prefer a lighter soup, you can use half-and-half instead of heavy cream, though the soup will be slightly less thick and rich.

Storage and Reheating

To Store: Keep leftover soup in an airtight container in the refrigerator for up to 3-4 days.

To Reheat: Reheat gently on the stovetop over medium-low heat. The gnocchi will continue to absorb liquid as they sit in the fridge, so you may need to stir in a splash of chicken broth or water to thin the soup back out when reheating.

Frequently Asked Questions

How to thicken gnocchi soup?

The easiest way to thicken gnocchi soup is by creating a “slurry.” In this recipe, we whisk a tablespoon of cornstarch into the cold heavy cream before adding it to the hot soup. As the soup bubbles for the final 30 minutes, the cornstarch activates and thickens the broth beautifully.

Can I freeze creamy chicken gnocchi soup?

It is generally not recommended to freeze soups containing heavy cream and potato gnocchi. The dairy can separate and become grainy when thawed, and the gnocchi tend to lose their pillowy texture and become mushy. It is best enjoyed fresh or refrigerated!

Slow Cooker Creamy Chicken Gnocchi Soup

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Servings: 6

Ingredients Method

Ingredients

  

Soup

• 1 lb boneless skinless chicken breasts
• 1 medium onion diced
• 1 cup shredded carrots
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 16 oz potato gnocchi
• 2 cups fresh spinach chopped

Method

 

Instructions

1. In a 6-quart slow cooker, add the chicken breasts, diced onion, shredded carrots, minced garlic, chicken broth, Italian seasoning, salt, and pepper.
2. Cover and cook on LOW for 4 hours, or until the chicken is tender and cooked through (internal temperature of 165°F).
3. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
4. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir the cream mixture into the slow cooker.
5. Add the potato gnocchi and chopped fresh spinach. Cover and cook on HIGH for another 30 minutes, or until the soup has thickened and the gnocchi are tender and pillowy.
6. Stir gently, taste for seasoning, and serve immediately.