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Crockpot Chicken Gnocchi Soup

This creamy chicken gnocchi soup is packed with tender gnocchi, shredded chicken, spinach, and a rich broth. A hearty slow cooker meal that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 16 oz gnocchi store-bought, shelf-stable (about 2 cups)
  • 1 cup fresh spinach chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • salt and pepper to taste

Equipment

  • Crockpot or slow cooker (6-quart)
  • cutting board
  • Two forks for shredding

Method
 

  1. Place chicken breasts flat on the bottom of your crockpot.
  2. Pour chicken broth over the chicken, then add diced onion, minced garlic, salt, and pepper.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken reaches 165°F internal temperature and is fully cooked and tender.
  4. Remove chicken to a cutting board and shred using two forks.
  5. Return shredded chicken to the crockpot and stir in gnocchi, chopped spinach, and heavy cream.
  6. Cover and cook on high for 20-30 minutes until gnocchi are tender and floating.
  7. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.

Notes

For best results, add gnocchi in the last 20-30 minutes on high setting to prevent overcooking. One 16-17 oz package of store-bought gnocchi works perfectly and saves time. Not recommended for freezing as gnocchi texture changes. Store refrigerated leftovers in an airtight container for 3-4 days.