Deliciously Easy Crockpot Chicken Gnocchi Soup You’ll Love

Crockpot Chicken Gnocchi Soup is that cozy bowl I reach for when the day runs long and my patience is short. It’s creamy, hearty, and feels like a hug in a mug without any fuss. If you’ve ever stared into your fridge at 5 p.m. and thought, “Please let dinner cook itself,” this is your recipe. You toss everything in, walk away, and come back to something that tastes like you fussed. It’s weeknight friendly, kid approved, and budget smart. Ready for your new favorite slow cooker win?

Why This Gnocchi Soup Is So Good

This soup hits that perfect balance: flavorful and comforting while staying incredibly simple. You get tender bites of chicken, pillowy gnocchi, and a silky broth that feels like it simmered all day because it basically did. But there’s more to love here.

First, it uses basic pantry ingredients and a few fresh veggies. Nothing weird. Second, the slow cooker does the heavy lifting, so you can do anything else. Third, it’s flexible. You can use chicken breasts, thighs, or even leftover rotisserie chicken.

The texture is everything. The gnocchi softens into little clouds, the spinach adds freshness, and a splash of cream ties it all together. It’s that kind of meal you slurp and instantly relax. If you need something reliable for guests or meal prep, Crockpot Chicken Gnocchi Soup never lets me down.

Also, the leftovers reheat like a dream. Just loosen with a splash of broth or water and you’re back to creamy goodness.

“I made this for my book club and everyone asked for the recipe. Zero leftovers. My teenager went back for thirds.”

Flavor wise, think gentle garlic and herbs with a savory chicken base. It’s familiar in the best way, and it’s ready for toppings like cracked black pepper, Parmesan, or a squeeze of lemon for brightness.

How to Make Chicken Gnocchi Soup in the Slow Cooker

I like to keep it as hands off as possible. Here’s the flow I use when I’m in a hurry but still want a bowl that tastes like comfort.

Step by Step, The Easy Way

Start by adding diced onion, sliced carrots, and chopped celery to your slow cooker. Toss in minced garlic, raw chicken breasts or thighs, and cover with low sodium chicken broth. Season with salt, pepper, dried thyme, and a pinch of paprika if you like a little warmth. Put the lid on and cook on Low for 5 to 6 hours or on High for 2.5 to 3.5 hours, until the chicken is tender and reaches 165°F.

When the chicken is done, pull it out and shred it with two forks. Slip it back into the slow cooker. Stir in a splash of heavy cream or half and half for richness. Add the shelf stable or refrigerated gnocchi and fresh baby spinach. Cook on High for another 15 to 20 minutes until the gnocchi is soft and floats and the spinach wilts.

Taste and adjust salt. If you want it thicker, stir in a cornstarch slurry made with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then let it simmer in the slow cooker for about 10 minutes. Finish with cracked black pepper and a little grated Parmesan if that’s your style.

Prep Ahead Shortcuts

Chop the veggies the night before and stash them in a container. In the morning, dump everything in with the broth and seasonings. If you’re really short on time, use pre chopped onion and shredded carrots from the store. And if you’re using rotisserie chicken, add it during the last 30 minutes with the cream and gnocchi so it stays juicy.

For a lighter version, use evaporated milk or half and half, and add extra chicken broth to thin if needed. For a richer bowl, go all in with heavy cream and a handful of grated Parmesan stirred right into the pot.

Success Tips and Variations

Season smart: Use low sodium broth so you can season to taste at the end. Broth reduces slightly and flavors concentrate.
Wait on the dairy: Add cream after the chicken is cooked to keep it silky and smooth.
Gnocchi goes last: It cooks quickly. Add during the final 15 to 20 minutes for best texture.
Use rotisserie chicken: Stir in pre cooked shredded chicken in the last 30 minutes to save time.
Thicken as you like: Stir in a small cornstarch slurry or mash a few gnocchi in the pot for a creamier broth.
Vegetable boosts: Swap spinach for kale, add mushrooms, or toss in peas at the end for sweetness.
Dairy free option: Use full fat coconut milk for creaminess and be sure your gnocchi is dairy free.
Gluten free route: Use gluten free gnocchi and check your broth label.
Flavor add ons: A squeeze of lemon, a pinch of red pepper flakes, or crispy bacon crumbles on top.

One more friendly reminder: stir gently after adding the gnocchi so it stays tender. This keeps the broth creamy and prevents breaking the dumplings into bits.

Ingredient Notes

Here’s what you need and what to know so everything turns out just right. I’ve made this many times and these small details really matter.

Chicken: Breasts stay lean and shred nicely. Thighs are juicier and a little richer. Both work great.
Gnocchi: Potato gnocchi from the pasta aisle or refrigerated section. Shelf stable is super convenient. Add it at the end so it stays plush.
Onion, celery, carrots: The cozy trio. Dice them small so they soften fully during the slow cook.
Garlic: Fresh is best. If you swap in garlic powder, start small and add more at the end if needed.
Chicken broth: Go low sodium to control the seasoning. Homemade broth adds extra depth if you have it.
Cream: Heavy cream gives the most luxurious texture. Half and half works if you want it lighter.
Spinach: Baby spinach wilts quickly and adds color and nutrients. Kale is a heartier swap, just slice it thin.
Seasonings: Salt, black pepper, dried thyme, and a pinch of paprika for warmth. A bay leaf is optional but lovely.
Parmesan: Optional, but a little grated on top adds that savory finish.
Oil or butter: Totally optional, but a tiny pat of butter stirred in at the end adds shine and richness.

If you’re craving a restaurant style bowl, use thighs, heavy cream, and finish with Parmesan and fresh parsley. For a lighter bowl, stick with chicken breasts, half and half, and extra broth to thin.

Storage

Leftovers keep well in the fridge for 3 to 4 days. The gnocchi continues to absorb liquid as it rests, so add a splash of broth or water when reheating to bring back that silky texture. Warm gently on the stove over low heat or in the microwave in short bursts. Avoid a hard boil, which can make dairy separate.

Freezing is tricky with this soup because gnocchi and dairy do not always thaw nicely. If you want a freezer friendly plan, cook everything except the cream and gnocchi. Freeze that base in portions. When you’re ready to eat, thaw, reheat, then add cream and fresh gnocchi at the end. You get the same cozy result without texture issues.

Food safety wise, always cool the soup a bit before refrigerating, and make sure chicken is cooked to 165°F. Store in airtight containers for best flavor. If something smells off later, trust your nose and skip it.

Common Questions

Can I make Crockpot Chicken Gnocchi Soup with frozen chicken?
For safety, use thawed chicken so it reaches 165°F quickly and evenly. If starting from frozen, cook time can be unpredictable.

How can I make it thicker without cornstarch?
Mash a few soft gnocchi right in the pot or stir in a small handful of grated Parmesan to naturally thicken.

What gnocchi works best?
Shelf stable potato gnocchi is super convenient and holds up well. Refrigerated gnocchi is great too, just add at the end so it does not overcook.

Can I cook it on the stovetop instead?
Yes. Simmer the veggies and chicken in broth until tender, shred, then stir in cream, gnocchi, and spinach. Cook until gnocchi floats, about 5 minutes.

Any way to make it more protein packed?
Add extra chicken or stir in a can of rinsed white beans at the end for a boost.

A Cozy Bowl You’ll Make Again

If easy dinners are your love language, Crockpot Chicken Gnocchi Soup is a keeper. It’s simple to pull together, flexible with whatever you have, and deeply comforting every time. Make it light or make it luxe, either way you get that spoonful of creamy, savory goodness.

Grab your slow cooker, toss in the basics, and let dinner quietly take care of itself. I think you’ll love how it turns out, and I hope it becomes one of those recipes you know by heart.