If there’s ever been a soup that feels like a warm hug, it has to be Crockpot Chicken Gnocchi Soup. Brimming with pillowy gnocchi, tender shreds of chicken, and a creamy broth bursting with veggies and herbs, this recipe is my secret weapon for instantly cozy evenings. It brings together simple ingredients with a slow-cooked magic, creating a bowlful that’s comforting, nutritious, and honestly, dangerously hard to resist. Whether it’s a snowy night, a lazy Sunday, or just an ordinary weeknight when you crave something extra special, this Crockpot Chicken Gnocchi Soup takes center stage for anyone who loves a classic creamy soup with a little something extra.

Crockpot Chicken Gnocchi Soup Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this soup is how it turns everyday staples into something special! The ingredients are straightforward, yet each one plays an important role in shaping the flavor, creamy texture, and pop of color that make this Crockpot Chicken Gnocchi Soup so beloved in my kitchen. Here’s what you’ll need and why each matters:

Olive oil: A quick sauté unlocks deep flavor from the veggies right at the start.
Onion: Diced small, it melts into the soup for gentle sweetness and aromatic depth.
Garlic: Minced fresh garlic gives an irresistible kick and aroma.
Carrots: Their touch of sweetness balances all the savory notes.
Celery: Sliced for a touch of earthiness and pleasant crunch.
Boneless skinless chicken breasts: Cook to fall-apart juiciness—these are the protein star of the show.
Italian seasoning: Adds savory herbs that make the broth taste beautifully layered.
Salt: Essential for bringing out all the beautiful flavors.
Black pepper: Just enough to give some peppery background warmth.
Chicken broth: The backbone of the soup, creating richness and depth in every spoonful.
Potato gnocchi: The little dumpling clouds that make this soup truly special and comforting.
Fresh spinach: Loads of greens wilt perfectly at the end, adding color, nutrients, and freshness.
Half-and-half: Brings the creaminess that makes Crockpot Chicken Gnocchi Soup undeniably luxurious.
Parmesan cheese: Melts in for a salty, nutty finish and even more creamy richness.

How to Make Crockpot Chicken Gnocchi Soup

Step 1: Sauté the Vegetables

Start by heating olive oil in a skillet over medium heat. Sauté the diced onion, minced garlic, sliced carrots, and celery for about 3–4 minutes, just until they begin to soften and turn wonderfully fragrant. This quick step is key because it builds a deep, savory flavor base for your Crockpot Chicken Gnocchi Soup that truly shines through every spoonful.

Step 2: Load the Crockpot

After the veggies are slightly softened, transfer them straight into your slow cooker. Nestle the chicken breasts among the vegetables, then sprinkle in the Italian seasoning, salt, and black pepper. Pour in the chicken broth and give everything a gentle stir. At this point, your kitchen will already be smelling delicious, and you haven’t even started cooking yet!

Step 3: Slow Cook Until Tender

Cover your crockpot and set it to low for 6–7 hours or high for 3–4 hours. Resist the temptation to lift the lid—let time do its magic! The chicken will become irresistibly tender and ready to shred with just a fork. This hands-off time is perfect for letting anticipation build.

Step 4: Shred the Chicken

When the chicken is cooked through and tender, carefully remove it from the crockpot. Use two forks to shred it into bite-sized pieces (it should fall apart easily!), then return the shredded chicken right back into that flavorful broth. Everything is starting to come together now!

Step 5: Add the Gnocchi

Now, stir in the potato gnocchi. Set your slow cooker to high if it’s not already, and let the gnocchi cook for 20–30 minutes. When they’re ready, the gnocchi will float and become deliciously tender but still have that comforting, pillowy texture you love in Crockpot Chicken Gnocchi Soup.

Step 6: Finish With Spinach, Cream, and Cheese

Just before serving, stir in the fresh spinach, half-and-half, and grated Parmesan cheese. The spinach wilts almost instantly, the half-and-half makes everything lusciously creamy, and the Parmesan ties it all together with irresistible savory depth. Your soup will be creamy, vibrant, and ready to ladle into bowls!

How to Serve Crockpot Chicken Gnocchi Soup

Garnishes

For a finishing touch, sprinkle a little extra grated Parmesan, fresh cracked pepper, or a pinch of chopped parsley right on top. If you love a little heat, a dash of red pepper flakes never disappoints! That last flourish turns your bowl into something restaurant-worthy, and everyone will want seconds.

Side Dishes

Crockpot Chicken Gnocchi Soup is hearty enough to shine as a main course, but it’s even better paired with something to soak up every last drop. My go-tos are a loaf of rustic bread, homemade garlic toast, or a side salad with a zesty vinaigrette for crunch and contrast.

Creative Ways to Present

If you’re feeling a little fancy, try serving your soup in a hollowed-out bread bowl—a super fun twist for dinner parties or cozy gatherings. Or, ladle the soup into colorful mugs for an easy-to-carry meal by the fire or fun family movie nights.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Gnocchi Soup keeps beautifully in the fridge for up to four days. Store it in an airtight container, and give it a good stir before reheating so every bowl is creamy and balanced. The flavors often get even better after a night in the fridge!

Freezing

While soups with dairy can sometimes get a little grainy after freezing, this one generally holds up well. For the best results, freeze the soup before adding the half-and-half and Parmesan. Just let it cool completely, then portion into freezer-safe bags or containers for up to three months. When ready to enjoy, thaw overnight in the fridge and finish with the dairy when you reheat.

Reheating

To reheat, simply warm your Crockpot Chicken Gnocchi Soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If it’s a bit thick after chilling, just add a splash of chicken broth or milk to reach your desired consistency. Make sure it’s hot all the way through, and enjoy!

FAQs

Can I use frozen gnocchi?

Absolutely! Just pop the frozen gnocchi straight into the crockpot when the recipe calls for it. You may need to add a couple of minutes to the cooking time, but frozen works perfectly well and adds to the ease of making Crockpot Chicken Gnocchi Soup.

Is this soup gluten-free?

The soup itself is gluten-free if you use gluten-free gnocchi, which is widely available at most grocery stores. Always double-check labels on your chicken broth and gnocchi to be certain, especially if you’re cooking for someone with celiac or a gluten sensitivity.

Can I swap out the chicken breasts for chicken thighs?

Definitely! Chicken thighs are fantastic here if you love a richer flavor or slightly more tender texture. Just use boneless skinless thighs and follow the recipe as written.

What are some dairy-free substitutions?

For a dairy-free Crockpot Chicken Gnocchi Soup, swap the half-and-half for full-fat coconut milk and skip the Parmesan or use a plant-based alternative. It will still be satisfyingly creamy and delicious!

Can I make this soup on the stovetop instead of the crockpot?

Yes, you can make this right on your stovetop. Just cook the veggies and chicken in a large pot with the broth for about 20–25 minutes, shred the chicken, add your gnocchi, and finish with the spinach, cream, and cheese. It’s just as tasty, but the crockpot really brings out the best slow-cooked flavor and makes it almost hands-off.

Final Thoughts

If you’re ready to wrap yourself in a blanket of pure comfort and flavor, Crockpot Chicken Gnocchi Soup is calling your name. It’s easy, soul-soothing, and guaranteed to become a staple in your rotation. Don’t be surprised if it becomes the most-requested soup around your table—give it a try and see why everyone falls in love with this dreamy, creamy classic!

Crockpot Chicken Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 27 reviews

Author: Emma
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Crockpot Chicken Gnocchi Soup, a creamy and satisfying dish perfect for chilly days. This easy slow cooker recipe is packed with tender chicken, pillowy gnocchi, and wholesome vegetables in a flavorful broth.

Ingredients

Scale

For the soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 pound boneless skinless chicken breasts
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 (16 oz) package potato gnocchi
2 cups fresh spinach
1 cup half-and-half
1/2 cup grated Parmesan cheese

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Instructions

Sauté vegetables: In a skillet over medium heat, sauté onion, garlic, carrots, and celery until slightly softened.
Combine ingredients: Transfer sautéed veggies to the crockpot. Add chicken, Italian seasoning, salt, pepper, and chicken broth. Cook on low for 6–7 hours or high for 3–4 hours.
Add gnocchi: Shred chicken, return it to the crockpot, and stir in gnocchi. Cook on high for 20–30 minutes.
Finish the soup: Add spinach, half-and-half, and Parmesan. Stir until spinach wilts and soup is creamy. Serve hot.