Oh, let me tell you about my absolute favorite lazy-day lifesaver—this slow cooker chicken and gnocchi soup! Picture this: it’s one of those chaotic weeknights where you’re juggling work emails, the kids’ homework, and a dog who desperately needs walking. That’s when my trusty slow cooker becomes my kitchen superhero. Just toss in some chicken, veggies, and broth in the morning, and by dinnertime? Magic happens. The gnocchi plump up into pillowy little clouds, the chicken shreds effortlessly, and that creamy broth? Pure comfort in a bowl. I swear, the scent alone makes our whole apartment feel like a cozy Italian trattoria. And the best part? You’ll spend maybe 15 minutes actually “cooking”—the slow cooker does all the heavy lifting while you go about your day. This soup’s become such a staple that my husband now asks for it by name: “Are we having your famous gnocchi soup tonight?”
Why You’ll Love This Slow Cooker Chicken and Gnocchi Soup
Listen, I know you’ve got about a million recipes pinned, but trust me—this one deserves a permanent spot in your rotation. Here’s why:
- It practically cooks itself – Throw everything in the crockpot in the morning (yes, even the chicken goes in raw!). When you come home, your house smells like an Italian grandmother’s kitchen.
- That luscious creamy texture – The heavy cream turns the broth into something magical, coating the gnocchi like a cozy blanket.
- Just one pot to wash – And let’s be honest, we’re all about minimal cleanup on busy nights.
- Feeds a crowd (or leaves amazing leftovers) – It seriously tastes even better the next day when the flavors have really married.
My kids gobble up this soup, spinach and all—and that’s saying something!
Ingredients for Slow Cooker Chicken and Gnocchi Soup
Here’s everything you’ll need to make that cozy, comforting magic happen in your slow cooker. I’ve separated them into two easy groups so you can grab and prep without any stress. Oh, and a tip from my many test batches—measure your herbs with your heart! A little extra never hurts in this recipe.
For the Soup Base
- 1 lb boneless, skinless chicken breasts – Trust me, breasts work best here they stay juicy during the long cook
- 1 yellow onion, diced – Don’t skip this! It adds such depth of flavor
- 2 carrots, diced – I like mine in small cubes so they soften perfectly
- 2 celery stalks, diced – Goes with carrots for that classic soup flavor
- 3 garlic cloves, minced – Or cheat like I do with the pre-minced stuff
- 4 cups chicken broth – Low-sodium lets you control the salt
- 1 tsp dried thyme – Rub it between your fingers to wake up the oils
- 1 tsp dried rosemary – Crush it slightly before adding
- 1 tsp salt – Start with this, you can always add more later
- ½ tsp black pepper – Freshly cracked if you’ve got it!
For Finish and Texture
- 16 oz gnocchi – Find them in the pasta aisle, shelf-stable or refrigerated both work
- 1 cup heavy cream – The richness that makes this soup unforgettable
- 2 cups fresh spinach – Pack it in! It wilts down so much
See? Nothing fancy here – just simple ingredients that transform into something truly special together. The first time I made this, I couldn’t believe how such basic pantry items could create restaurant-level flavors. Now grab your cutting board and let’s get cooking!
How to Make Slow Cooker Chicken and Gnocchi Soup
Alright, let’s get this cozy magic happening! I promise it’s easier than you think—my 12-year-old could practically make this (if she’d stop texting long enough). The slow cooker does 90% of the work here, but there are a few key moments where your attention makes all the difference. Don’t worry, I’ll walk you through each step like I’m right there in your kitchen with you!
Step 1: Prepare the Soup Base
First, grab that slow cooker—no need to grease it or anything fancy. Just plop in your chicken breasts (yes, totally raw—they’ll cook to perfection, I promise!), then scatter over the diced onion, carrots, and celery like you’re decorating a cake. Sprinkle in the garlic, pour in the broth, and shower everything with thyme, rosemary, salt, and pepper. Give it one quick stir just to mix the herbs around—no need to go crazy here. Pop the lid on, set it to LOW, and walk away for 4 glorious hours. That’s it! Your future self will thank you when you come back to the most amazing smells. (Pro tip: If you’re using frozen chicken like I sometimes do, check out this easy chicken soup guide for timing adjustments.)
Step 2: Add Gnocchi and Final Touches
After 4 hours, peek under that lid—your chicken should be fork-tender and begging to be shredded. Fish it out with tongs (careful, it’s hot!), shred it right on your cutting board with two forks (takes about 30 seconds), then toss it back in. Now the fun part—dump in the gnocchi, pour in that luscious heavy cream, and pile in the spinach. Give everything a good stir—watch how the spinach wilts almost instantly! Lid back on, but this time crank it to HIGH for just 15 minutes. You’ll know it’s ready when the gnocchi float to the top like little fluffy clouds. Taste and add more salt if needed—I always do!
See? Told you it was easy. Now grab your biggest spoon and dig into the coziest bowl of comfort you’ve ever made with so little effort. The gnocchi will be pillowy-soft, the chicken melt-in-your-mouth tender, and that creamy broth? Absolute perfection. Just try not to drink it straight from the bowl—though I won’t judge if you do!
Tips for Perfect Slow Cooker Chicken and Gnocchi Soup
Okay, let me share all my hard-earned secrets for making this soup absolutely foolproof! First, if you want that luxurious thickness without extra cream, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in before adding the gnocchi. Works like a charm every time! And here’s my golden rule—always, always taste before serving. The slow cooker can mute flavors, so I usually add another pinch of salt or a squeeze of lemon to wake everything up. One last pro tip: resist stirring too much once the gnocchi go in or they’ll break apart. Just gently push them under the broth and let the slow cooker work its magic!
Variations for Slow Cooker Chicken and Gnocchi Soup
One of my favorite things about this soup is how easily you can change it up based on what’s in your fridge or pantry! Don’t have spinach? No problem—toss in a couple handfuls of kale instead (just tear the leaves into bite-sized pieces first). Feeling fancy? Throw in some sliced mushrooms with the carrots—they soak up all that delicious broth flavor. And if you’re like my husband and want some extra protein, a can of white beans adds wonderful creaminess. The possibilities are endless!
Serving Suggestions for Slow Cooker Chicken and Gnocchi Soup
Oh, let me tell you how I love to serve this soup—it’s practically a ritual in our house! First, grab the crustiest loaf of bread you can find (that garlic bread recipe would be perfect here) for dunking into that creamy broth. If we’re feeling fancy, I’ll toss together a simple arugula salad with lemon vinaigrette to cut through the richness. And here’s my favorite trick—serve it in big, wide bowls so you get plenty of gnocchi, chicken and broth in every spoonful. Trust me, nobody leaves the table hungry after this meal!
Storage and Reheating Instructions
Listen, we both know you’re going to have leftovers because this soup makes enough for an army—but that’s the best part! Let the soup cool completely before transferring it to airtight containers. It’ll keep beautifully in the fridge for 3-4 days. When reheating, go low and slow—microwave at 50% power or warm it gently on the stovetop. The gnocchi can get mushy if you blast them with high heat. If the broth thickens up in the fridge, just stir in a splash of warm broth or water to loosen it back to perfection!
Nutritional Information
Okay, let’s talk numbers—but don’t stress! One generous bowl of this cozy soup clocks in around 380 calories, with 24g of protein to keep you full and happy. You’re looking at 32g carbs (mostly from those dreamy gnocchi) and 18g fat (thank you, luscious heavy cream). Now, here’s my kitchen confession: these numbers can wiggle a bit depending on your exact ingredients. Did you go heavy on the cream? Maybe sneak extra gnocchi? (I won’t tell!) The important thing is you’re getting a balanced meal packed with veggies and comfort in every spoonful.
Frequently Asked Questions
Can I use frozen gnocchi instead of shelf-stable?
Absolutely! Frozen gnocchi works beautifully in this soup – just add them straight from the freezer when the recipe calls for it. They might need an extra 5 minutes to cook through, so give one a taste test before serving. I actually keep a bag of frozen gnocchi in my freezer for emergency soup nights!
How do I make this soup gluten-free?
Easy fix! Just swap regular gnocchi for gluten-free ones (they’re usually made with rice flour) and double check that your chicken broth is GF. The rest of the ingredients are naturally gluten-free. Pro tip: Look for gnocchi in the gluten-free section or check out that chicken and rice recipe if you want a no-gnocchi alternative.
Can I use half-and-half instead of heavy cream?
You can, but the broth won’t be quite as luxuriously creamy. If you do use half-and-half, avoid boiling the soup afterward or it might separate. My compromise? Use ¾ cup heavy cream and thin it with ¼ cup milk if you’re watching calories.
Why is my gnocchi mushy?
Ah, the gnocchi overcooking struggle is real! They only need about 15 minutes in the hot soup. If you leave them too long or stir too vigorously, they’ll turn to mush. My trick? Set a timer and resist peeking!
Slow Cooker Chicken and Gnocchi Soup
Ingredients
Equipment
Method
- Place chicken, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper in the slow cooker.
- Cover and cook on low for 4 hours.
- Remove chicken and shred it with two forks. Return to the slow cooker.
- Add gnocchi, heavy cream, and spinach. Stir well.
- Cover and cook on high for 15 minutes or until gnocchi is tender.