Crockpot Chicken Gnocchi Soup

Crockpot chicken gnocchi soup is one of those dishes that fills your home with the most wonderful aroma while you go about your day. There’s something magical about coming home to a pot of creamy, comforting soup that’s been quietly simmering away, ready to welcome you with open arms.

I still remember the first time Betty made this soup on a chilly October evening. She’d been helping at the church bake sale all day, and when she got home, she simply tossed chicken and broth into her trusty crockpot. Hours later, as the sun set over the Indiana cornfields, she stirred in those tender potato dumplings her own grandmother used to make by hand. The kitchen filled with steam, and the whole family gathered around the table without even being called. That’s the kind of meal this is—the kind that draws people in, that says “you’re home” without a single word. Time to get that crockpot working its magic.

What Makes This Crockpot Chicken Gnocchi Soup So Special

Betty’s been making slow cooker soups for over forty years, and this one has earned its place in her recipe box for good reason. It combines the convenience of modern cooking with the soul-warming comfort of traditional family meals.

This recipe delivers:

• Genuine hands-off convenience – Your crockpot does the heavy lifting while you tackle your day, making it perfect for busy families juggling work, school, and activities
• Restaurant-quality creaminess at home – The slow-cooked chicken creates a rich, flavorful base that rivals anything you’d order out, but costs a fraction of the price
• Foolproof texture every time – Adding the gnocchi at the end ensures those little pillows stay tender and perfectly cooked, never mushy or falling apart
• Flexible timing that works with your schedule – Cook it low and slow for 6-7 hours or faster on high for 3-4 hours, depending on when you need dinner ready
• Minimal cleanup for maximum flavor – Just one pot from start to finish means less time scrubbing and more time enjoying your meal
• Budget-friendly comfort food – Uses affordable ingredients like chicken breasts and store-bought gnocchi to create a satisfying meal that feeds the whole family

Betty always says the best recipes are the ones you can count on when life gets hectic. This crockpot chicken gnocchi soup proves her right every single time.

Ingredient Spotlight

Boneless, skinless chicken breasts form the protein foundation of this soup, becoming incredibly tender after hours of slow cooking and shredding beautifully into bite-sized pieces. I always choose breasts over thighs for this recipe because they create a lighter, cleaner-tasting broth that lets the other flavors shine.

Chicken broth provides the savory base that ties everything together, and Betty’s tip is to use a good-quality broth since it makes up most of the liquid in your crockpot chicken gnocchi soup. She prefers low-sodium versions so she can control the seasoning herself.

Heavy cream transforms this from a simple chicken soup into a luxurious, velvety experience that coats each spoonful with richness. Adding it at the end prevents curdling and maintains that silky texture we all love.

Store-bought gnocchi are the secret to making this recipe weeknight-friendly without sacrificing tender texture. In my kitchen, I prefer shelf-stable gnocchi from the pasta aisle (typically 16-17 oz packages) because they hold up beautifully during the final cooking stage and don’t require refrigeration before use.

Fresh spinach adds a pop of color, nutrition, and a subtle earthiness that balances the cream’s richness. The heat from the soup wilts it perfectly in just minutes, creating tender ribbons throughout.

Diced onion builds the aromatic foundation, sweetening as it cooks and adding depth to every spoonful. Betty always dices hers fairly small so it practically melts into the broth.

Minced garlic brings that essential savory note that makes your kitchen smell absolutely wonderful. Two cloves provide just the right amount of flavor without overwhelming the other ingredients.

Salt and pepper are simple but essential, allowing you to season the soup to your family’s exact preferences and bringing out the best in every ingredient.

How to Make Crockpot Chicken Gnocchi Soup

Step 1. I always start by placing the chicken breasts directly into the crockpot first – they should lie flat on the bottom so they cook evenly and reach 165°F throughout.

Step 2. Pour the chicken broth over the chicken, then add the diced onion, minced garlic, and a generous pinch of salt and pepper. Betty’s tip: Don’t worry about browning anything first; the long cooking time develops all the flavor you need.

Step 3. Cover the crockpot with the lid and set it to low for 6-7 hours or high for 3-4 hours, depending on your schedule. I’ve found that the low setting produces slightly more tender chicken, but both methods work beautifully.

Step 4. When the cooking time is up, remove the chicken breasts to a cutting board and use two forks to shred them into bite-sized pieces. The meat should pull apart easily if it’s properly cooked.

Step 5. Return the shredded chicken to the crockpot and stir in the gnocchi (about one 16-17 oz package), chopped spinach, and heavy cream all at once. After years of making this, I’ve found that adding everything together ensures even cooking.

Step 6. Cover again and cook for another 20-30 minutes on high until the gnocchi are tender and float to the top. The key I discovered is testing a gnocchi piece – it should be soft but still hold its shape.

Step 7. Give the crockpot chicken gnocchi soup a final stir, taste for seasoning, and adjust salt and pepper as needed before ladling into warm bowls.

Keeping This Soup Fresh

Store leftover crockpot chicken gnocchi soup in an airtight container in the refrigerator for 3-4 days. I typically transfer it to a glass container once it’s cooled to room temperature, which helps maintain the best flavor. Betty always advises letting soup cool uncovered for about 30 minutes before sealing and refrigerating – this prevents excess condensation that can make the gnocchi soggy.

Unfortunately, I don’t recommend freezing this particular soup. The gnocchi’s texture changes significantly when frozen and thawed, becoming mushy and falling apart when reheated. Through trial and error, I learned that cream-based soups with potato dumplings are best enjoyed fresh or within a few days of making them.

For the best texture, I reheat by warming individual portions in a saucepan over medium-low heat, stirring occasionally until heated through. This gentle method preserves the creaminess and keeps the gnocchi intact. If you’re in a hurry, microwave reheating works too – just use 50% power and stir every minute to heat evenly. Betty’s preferred approach is always the stovetop because she finds it brings back that just-made quality better than any other method.

Perfect Partners for Crockpot Chicken Gnocchi Soup

Easy homemade focaccia bread – The crispy exterior and soft, olive oil-rich interior are perfect for soaking up every last drop of that creamy broth, and there’s something deeply satisfying about tearing off chunks to dip as you eat.

Simple garden salad with vinaigrette – The bright acidity and crisp vegetables provide a refreshing contrast to the soup’s richness, helping to balance each bite and keep the meal from feeling too heavy.

Garlic parmesan roasted broccoli – These caramelized vegetables add a slightly nutty element that complements the savory soup beautifully, and the texture difference makes every forkful interesting.

Air fryer Brussels sprouts with balsamic glaze – The sweet-tangy glaze and crispy edges create a sophisticated pairing that elevates your crockpot chicken gnocchi soup into something special enough for company.

Crispy smashed potatoes with garlic and herbs – These golden, crispy potatoes add an earthy heartiness and seasonal appropriateness, especially during fall and winter months when this soup tastes best.

Garlic roasted sweet potatoes – Roasted until caramelized, these add a sweet, savory element and colorful presentation that makes your meal feel more complete.

FAQs

Can I use chicken thighs instead of breasts? I recommend sticking with chicken breasts for this recipe because they create a lighter broth and shred more cleanly, but if you prefer dark meat, boneless thighs will work – just remove any excess fat before serving.

What if my gnocchi are getting mushy? To prevent this issue, make sure you’re adding the gnocchi only in the final 20-30 minutes on the high setting and cooking them just until they float and become tender. Betty’s solution is to check them at 20 minutes rather than automatically cooking for the full 30.

Can I make this soup dairy-free? Many home cooks find success with substituting full-fat coconut milk for the heavy cream, though the flavor will have a slight coconut note. For a more neutral taste, try cashew cream blended until smooth.

Is it possible to make this crockpot chicken gnocchi soup ahead of time? The best approach I’ve tested is to cook the chicken and broth portion ahead, then refrigerate it. When you’re ready to serve, reheat and add the gnocchi, spinach, and cream fresh for the best texture.