Description
Creamy, cozy Crockpot Chicken Gnocchi Soup made with tender shredded chicken, pillowy gnocchi, spinach, and a rich, comforting broth—perfect for busy weeknights.
Ingredients
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1 lb boneless, skinless chicken breasts
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4 cups chicken broth (low-sodium recommended)
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1 onion, diced
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2 garlic cloves, minced
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Salt and pepper, to taste
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2 cups uncooked gnocchi (about 16 oz store-bought)
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1 cup fresh spinach, chopped (loosely packed)
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1 cup heavy cream
Instructions
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Add chicken breasts, chicken broth, diced onion, minced garlic, salt, and pepper to the crockpot. Stir briefly.
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Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken reaches 165°F and shreds easily.
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Remove chicken, shred with two forks, and return shredded chicken to the crockpot.
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Stir in gnocchi, spinach, and heavy cream. Cook on HIGH for 20–30 minutes, until gnocchi is tender and floating.
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Taste and adjust seasoning. Serve hot.
Notes
Important: Add gnocchi at the end only—if it cooks all day, it can turn mushy.
Chicken thighs work great if you prefer darker meat.
If the soup thickens too much, stir in a splash of broth before serving.
- Prep Time: 15 minutes
- Cook Time: 7 Hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: about 1½ cups
- Calories: 405 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg