Name: Creamy Crockpot Chicken Gnocchi Soup
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts (thighs are juicier); 3-4 medium carrots, peeled and chopped; 1-2 stalks celery, chopped; 0.5 medium yellow or white onion, chopped; 2 Tablespoons fresh parsley, chopped (flat or curly); 4-5 cloves garlic, minced; 1 Tablespoon Italian seasoning; 0.5 teaspoon table salt; 0.25 teaspoon black pepper (plus more to taste); 1 teaspoon Better Than Bouillon chicken base (optional) (see notes); pinch red pepper flakes (optional); 4 cups low-sodium chicken stock or broth; 1 cup cream or half-and-half; 1-2 Tablespoons cornstarch (start with 1); 1 pound potato gnocchi (fresh or refrigerated); 3 cups baby spinach; 4 slices cooked bacon, crumbled (optional for serving)

I’ve made this Creamy Crockpot Chicken Gnocchi Soup on repeat when I want low-effort comfort food that still tastes like I worked all afternoon. It’s rich, creamy, and packed with tender shredded chicken, soft potato gnocchi, and leafy spinach — all cooked in one pot so weeknight dinners become suddenly elegant. If you like easy slow-cooker soups, this hits the spot; you might also enjoy my take on a Creamy White Chicken Lasagna Soup for a similarly cozy meal: Creamy White Chicken Lasagna Soup.

What makes this recipe special

This recipe turns simple pantry and fridge staples into a bowl of real comfort. The slow cooker does the heavy lifting: chicken simmers with veggies and herbs until it’s shreddable, then cream and gnocchi finish the job for melt-in-your-mouth texture. It’s kid-friendly, freezer-friendly (with a couple of notes), and easy to scale for a crowd or meal prep.

“The house smelled like Sunday dinner, but it took almost no effort — rich, comforting, and the gnocchi stayed pillowy.” — a family favorite review

Why you’ll love it:

Hands-off cooking: set it and forget it for hours.
Textural contrast: tender shredded chicken + pillowy gnocchi.
Versatile: add veggies, spice it up, or make it lighter with half-and-half.
Great for leftovers and meal prep when stored correctly.

The cooking process explained

Quick overview so you know what to expect:

Layer the raw chicken and chopped aromatics in the slow cooker with seasonings and broth.
Slow cook until the chicken is fall-apart tender (4 hours high or 6–8 hours low).
Shred the chicken in the cooker, stir in a cream-cornstarch mixture, then add gnocchi and spinach.
Finish on high for 30–45 minutes so gnocchi cooks through and the soup thickens.
Adjust seasoning and thicken with an extra cornstarch slurry if needed, then serve.

Gather these items

1 1/2 pounds boneless, skinless chicken thighs or breasts (thighs are juicier)
3–4 medium carrots, peeled and chopped
1–2 stalks celery, chopped
1/2 medium yellow or white onion, chopped
2 Tablespoons fresh parsley, chopped (flat or curly)
4–5 cloves garlic, minced
1 Tablespoon Italian seasoning
1/2 teaspoon table salt and 1/4 teaspoon black pepper (plus more to taste)
1 teaspoon Better Than Bouillon chicken base (optional — see notes)
Pinch red pepper flakes (optional)
4 cups low-sodium chicken stock or broth
1 cup cream or half-and-half
1–2 Tablespoons cornstarch (start with 1)
1 pound potato gnocchi (fresh or refrigerated)
3 cups baby spinach
4 slices cooked bacon, crumbled (optional for serving)

Notes and substitutions:

Use thighs for more forgiving, juicy results; breasts work fine if you’re careful not to overcook.
Better Than Bouillon adds depth; if you skip it, add another 1/4–1/2 teaspoon salt later (taste as you go).
Half-and-half lightens the soup but takes slightly longer to thicken compared with heavy cream.

How to prepare it

Put the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into a large slow cooker.
Add the Better Than Bouillon paste and red pepper flakes if using. If skipping the paste, plan to taste and add up to 1/2 teaspoon extra salt at the end.
Pour the chicken stock over the ingredients. Stir gently to combine.
Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is fully cooked and easily shreds.
Keep the slow cooker on. Remove the lid and shred the chicken with two forks right in the pot. If you prefer, pull the chicken out and shred it on a cutting board or in a mixer, then return it to the soup.
In a small bowl or liquid measuring cup, whisk together the cream (or half-and-half) and 1 tablespoon cornstarch until smooth.
Pour the cream mixture into the slow cooker. Add the gnocchi and spinach, and stir to combine.
Put the lid back on and set the slow cooker to high. Cook 30–45 minutes, until the gnocchi is tender and the spinach is wilted.
If you want a thicker soup, whisk up to 1 more tablespoon cornstarch with an equal amount of cool water to make a slurry. Stir it in and let the soup thicken for 5 minutes.
Taste and season with more salt and pepper as needed. A squeeze of lemon juice brightens the flavors. Top bowls with crumbled bacon if desired.

How to serve Creamy Crockpot Chicken Gnocchi Soup

Best ways to enjoy it: ladle hot into wide soup bowls and garnish with extra parsley or freshly cracked black pepper.
Pairings: crusty bread, garlic toast, or a simple green salad cut through the richness. For a heartier meal, serve alongside roasted Brussels sprouts.
Presentation tip: a drizzle of olive oil, a few torn basil leaves, or a sprinkle of grated Parmesan gives restaurant-style finish.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in airtight containers for up to 3–4 days. Because gnocchi absorb liquid, the soup will thicken in the fridge.
Reheating: Gently rewarm on the stovetop over low heat with a splash of chicken stock or water to loosen the consistency. Do not boil — that can break down the cream and gnocchi texture.
Freezing: I don’t recommend freezing the fully finished soup with gnocchi; the gnocchi will turn mushy. Instead, freeze the base (without gnocchi and spinach) for up to 3 months. Thaw, reheat, then add fresh gnocchi and spinach and cook until gnocchi is tender.
Food safety: Reheat leftovers to 165°F (74°C) before serving. Cool stored soup within 2 hours of cooking and refrigerate.

Tricks for success

Use bone-in chicken? Remove bones after shredding — they add flavor during cooking but you’ll want boneless pieces for eating.
Prevent curdling: temper the cream by mixing it with a little warm broth first if your slow cooker runs very hot.
Gnocchi timing: add gnocchi near the end. Overcooking gnocchi gives a gummy texture.
Salt liberally at the end: low-sodium broth plus optional bouillon can leave the soup under-seasoned. Taste and adjust before serving.
Shortcut: If pressed for time, use pre-cooked rotisserie chicken — add it in the last 30–45 minutes so it warms through without drying out.
For more Crockpot comfort ideas, try this Crockpot Creamy White Chicken Chili for a different flavor profile: Crockpot Creamy White Chicken Chili.

Creative twists

Spicy version: add 1/2 teaspoon smoked paprika and more red pepper flakes.
Mushroom boost: sauté 8 ounces sliced cremini mushrooms and add them with the gnocchi.
Lighter swap: use half-and-half and a cornstarch slurry for a lighter finish.
Dairy-free: replace cream with coconut milk and use a cornstarch slurry; note the coconut flavor will be present.
Herb-forward: finish with basil or tarragon instead of parsley for a different aromatic profile.

Helpful answers

Q: How long does this take from start to finish?
A: Hands-on time is about 15–20 minutes (chopping and assembling). Cook time is 4 hours on high or 6–8 hours on low, plus 30–45 minutes to finish with gnocchi.

Q: Can I use frozen chicken?
A: It’s better to use thawed chicken for even cooking. If you must use frozen, increase the cooking time and ensure the internal temperature reaches 165°F (74°C) before shredding.

Q: My soup is too thin — how do I thicken it?
A: Mix up to 1 extra tablespoon cornstarch with an equal amount of cool water to make a slurry. Stir it into the hot soup and let it cook 5 minutes. Cornstarch works quickly; add incrementally.

Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to soften aromatics, add ingredients, and pressure cook on high for 12 minutes with natural release. Finish by shredding chicken and adding cream, gnocchi, and spinach; sauté until gnocchi cooks through.

Q: Is Better Than Bouillon necessary?
A: No, it’s optional. It adds concentrated chicken flavor. If omitted, taste and add extra salt (up to 1/2 teaspoon more) to achieve a savory broth.

Conclusion

This creamy crockpot chicken gnocchi soup is a weeknight game-changer: minimal prep, maximal comfort. For more slow-cooker variations and inspiration, see the original Crockpot Chicken Gnocchi Soup Recipe – Pinch of Yum and another popular take at Slow Cooker Chicken Gnocchi Soup – The Recipe Rebel.