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Creamy Crockpot Chicken Gnocchi Soup

This creamy crockpot chicken gnocchi soup is full of tender shredded chicken, soft potato gnocchi, and leafy spinach, providing a comforting, low-effort meal.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup
  • 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)

Method
 

Preparation
  1. 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.
  2. 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.
  3. Pour the chicken stock over the ingredients and stir gently to combine.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is fully cooked and easily shreds.
  2. Keep the slow cooker on. Remove the lid and shred the chicken with two forks right in the pot. Alternatively, pull the chicken out to shred, then return it to the soup.
  3. In a small bowl or liquid measuring cup, whisk together the cream (or half-and-half) and 1 tablespoon cornstarch until smooth.
  4. Pour the cream mixture into the slow cooker. Add the gnocchi and spinach, and stir to combine.
  5. Put the lid back on and set the slow cooker to high. Cook for 30–45 minutes, until the gnocchi is tender and the spinach is wilted.
  6. If needing 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.
  7. 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.

Notes

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. Half-and-half lightens the soup but takes slightly longer to thicken compared with heavy cream. Refrigerate leftovers and rewarm gently on the stovetop.