I make this slow cooker chicken gnocchi soup all the time when I want something cozy without standing over the stove. It’s creamy, subtly seasoned with Italian herbs and nutmeg, and the potato gnocchi give it that pillowy bite that turns a simple soup into a full meal. If you like weeknight one-pot dinners that feed a crowd and travel well for leftovers, this is a recipe worth bookmarking — and it’s an easy next step after trying other slow-cooker soups like related chicken gnocchi versions.

Why you’ll love this dish

This soup is the kind of comfort food that’s both effortless and impressive. The slow cooker does the heavy lifting: set it, forget it, and return to tender chicken and bright, developed flavors. It’s budget-friendly (chicken breasts stretch a long way), family-approved (kids love the gnocchi), and forgiving — you can tweak the seasonings or swap vegetables without breaking the recipe.

“Exactly the kind of cozy, creamy soup my family asks for on rainy nights — rich, simple, and always enough for lunch the next day.”

Because it finishes with cream and spinach, it feels special enough for guests but easy enough for a busy weeknight. If you want a richer, fully creamy base, compare notes with another creamy slow-cooker take for ideas on extra finishings.

How this recipe comes together

Before you dig through cabinets, here’s the quick process so you know what to expect:

Layer raw chicken and aromatics in a 6-quart slow cooker.
Add herbs, nutmeg and chicken broth; cook until the chicken is fall-apart tender.
Shred the chicken, stir in heavy cream and add potato gnocchi to cook until tender.
Finish by stirring in fresh spinach to wilt; season to taste and serve.

This overview helps you time sides and gives you checkpoints: shredding the chicken after slow cooking, and checking gnocchi early so it doesn’t overcook.

What you’ll need

4 boneless, skinless chicken breasts (about 1–1.5 lb.)
1/2 yellow onion, diced
4 cloves garlic, minced
1 celery stalk, diced
1/2 cup carrots, shredded
5 cups chicken broth
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/4 teaspoon ground nutmeg
1 bay leaf
Salt and pepper, to taste
1 cup heavy cream
1 (16 oz.) package potato gnocchi
3 oz. fresh baby spinach, tightly packed (about 3 cups)

Notes and substitutions: use bone-in chicken if you prefer — you’ll need to remove bones before shredding. For a lighter version, swap half-and-half for the cream, or use a dairy-free creamer to keep it dairy-free (gnocchi texture will vary). If you want deeper flavor, sauté the onions and garlic quickly before adding to the slow cooker.

How to prepare it

Place the chicken breasts in a 6‑quart slow cooker. Add diced onion, minced garlic, diced celery, and shredded carrots on top.
Sprinkle in dried basil, Italian seasoning, ground nutmeg, the bay leaf, and a generous pinch of salt and pepper. Pour the chicken broth over everything. Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
Remove the chicken to a cutting board. Discard the bay leaf. Shred or chop the chicken into bite-sized pieces, then return it to the slow cooker.
Stir in the heavy cream and add the package of potato gnocchi. Cook on HIGH for 30–45 minutes, checking around 25–30 minutes — gnocchi can go from tender to mushy quickly. Stop when the gnocchi are tender and the soup has thickened slightly.
Toss in the fresh baby spinach, cover, and let sit 5 minutes to wilt. Taste and adjust seasoning with salt and pepper before serving.

If you’re used to thicker stews, consider stirring in a tablespoon of cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) at the end and cooking 5 minutes to thicken. For a different slow-cooker timing or spice inspiration, check out how other hearty slow-cooker soups layer their flavors like in this white chicken chili recipe.

Best ways to enjoy it

Serve bowls of this soup hot with crusty bread for dipping or a simple green salad for contrast. A sprinkle of grated Parmesan and a few grinds of black pepper on top brightens every spoonful. For a cozy family meal, add garlic toast or rosemary focaccia. If you want a fancier presentation, ladle into shallow bowls, garnish with microgreens and shaved Parmesan.

Pairings to try: a crisp white wine like Pinot Grigio or a light-bodied red if you prefer wine; for non-alcoholic options, apple cider or a lemony iced tea work well. If you love gnocchi-centered meals, you might also enjoy the flavors from this slow-cooker chicken pasta for a complementary weeknight idea.

Storage and reheating tips

Cool leftovers quickly: transfer to airtight containers and refrigerate within two hours. Store in the fridge up to 3–4 days. Reheat gently on the stove over medium-low heat; add a splash of chicken broth when reheating to loosen the soup if it’s thickened.

Freezing: Because cream and gnocchi can change texture after freezing, I recommend freezing the soup before you add the gnocchi and cream. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then stir in cream and fresh gnocchi and heat until the gnocchi cooks through. Safe handling reminder: reheat leftovers to at least 165°F (74°C) before serving.

Pro chef tips

Use uniform chicken breasts so they cook evenly; if pieces differ in size, remove smaller pieces earlier.
Don’t overcook gnocchi — check 25–30 minutes after adding and pull them when tender.
Nutmeg is subtle; it rounds the creaminess. Use sparingly or skip if you prefer no warm spice.
If you like a brighter finish, stir in a squeeze of lemon juice just before serving.
For extra body without more cream, mash 1/2 cup of gnocchi against the pot wall to release starch, which naturally thickens the broth.

Creative twists

Make it herby: swap dried basil for fresh thyme and a bay leaf for a different aroma.
Low-carb swap: use cauliflower gnocchi or omit gnocchi and serve over roasted cauliflower.
Add mushrooms: sautéed cremini add an earthy note before slow cooking.
Spicy version: stir in red pepper flakes or a spoonful of harissa for heat.
Make it cheesy: fold in 1/2 cup grated Parmesan at the end for a richer mouthfeel.

Common questions

Q: Can I use frozen chicken breasts?
A: Yes — but increase the cooking time and ensure the internal temperature reaches 165°F. It’s often better to thaw first for more even cooking.

Q: How long will the gnocchi hold up in the soup?
A: Gnocchi softens over time. If you plan to store leftovers, consider adding fresh gnocchi when reheating, or slightly undercook it during the initial cook and finish cooking when reheating.

Q: Can I make this dairy-free?
A: Substitute a full-fat coconut milk or a creamy dairy-free alternative for heavy cream. Texture and flavor will change slightly; almond or oat creamers are thinner but workable.

Q: Is it safe to freeze the finished soup?
A: Cream and gnocchi textures can degrade after freezing. For best results freeze without the cream and gnocchi, then add them when reheating.

Conclusion

This slow cooker chicken gnocchi soup is a hands-off, comforting dinner that scales easily for families or meal prep. If you want to compare techniques and tiny flavor differences, I like to consult variations like The Recipe Rebel’s slow cooker chicken gnocchi soup for inspiration and Pinch of Yum’s crockpot version for a different finishing method and visual cues. Try the base as written, then tweak herbs, add mushrooms or swap gnocchi styles to make it yours.