Hey y'all! If you're craving something warm, hearty, and irresistibly creamy, this Creamy Crockpot Chicken Gnocchi Soup is calling your name. Packed with tender Chicken, pillowy gnocchi, sweet carrots, and fresh spinach, this soup is the ultimate comfort food that's perfect for chilly nights, weekday dinners, or when you need to feed a hungry crowd. Trust me—one spoonful, and it'll become a new family favorite. Let's get cooking!

Why You'll Love This Creamy Crockpot Chicken Gnocchi Soup

Effortless slow-cooker recipe—just set it and forget it.
Rich, velvety texture with authentic, home-cooked flavor.
Perfect for meal prep with easy leftovers for busy weeks.
Packed with protein and veggies for a complete, satisfying meal.
Family-friendly and easily adaptable with your favorite add-ins.

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 medium yellow onion, diced
2 large carrots, peeled and sliced
2 celery stalks, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon black pepper
1 teaspoon kosher salt
1 (16-ounce) package potato gnocchi
2 cups fresh baby spinach
1 cup half-and-half (or heavy cream for extra richness)
⅓ cup grated Parmesan cheese (plus more for serving)
2 tablespoons unsalted butter

Directions

Step 1: Load the Slow Cooker

Place the chicken breasts, onion, carrots, celery, and garlic into your crockpot. Pour in the chicken broth and sprinkle in the thyme, basil, black pepper, and salt. Stir gently to combine.

Step 2: Slow Cook to Perfection

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.

Step 3: Shred the Chicken

Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir.

Step 4: Add Gnocchi & Cream

Add the gnocchi, spinach, half-and-half, Parmesan cheese, and butter. Stir everything together. Cover and cook on high for another 30-35 minutes until the gnocchi is soft and the soup is thick and creamy.

Step 5: Serve & Enjoy

Ladle the creamy soup into bowls, top with more Parmesan if desired, and serve hot!

Prep time: 15 minutes
Cook time: 3.5–4 hours (on high) or 6.5–7 hours (on low)
Total time: About 4 hours 15 minutes

Notes

For a silkier texture, substitute half-and-half with heavy cream.
Frozen gnocchi works well—no extra prep needed, just add in step 4.
Use rotisserie chicken to save time; stir it in when adding gnocchi.

Variations

Low-Carb: Swap gnocchi for cauliflower florets.
Vegetarian: Replace chicken with diced mushrooms and use veggie broth.
Spicy Kick: Add red pepper flakes or a diced jalapeño in step 1.

Required Equipment

Large crockpot or slow cooker
Cutting board and sharp knife
Measuring cups and spoons
Mixing spoon
Forks (for shredding chicken)

Storage Instructions

Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months; thaw overnight in the fridge before gently reheating on the stovetop.

Serving Suggestions & Pairings

Pair with crusty baguette or garlic bread for dipping.
Add a crisp green salad for a balanced meal.
Garnish each bowl with extra Parmesan and a sprinkle of fresh herbs like parsley.

Pro Tips for the Best Creamy Crockpot Chicken Gnocchi Soup

Stir the soup occasionally while adding cream to prevent sticking.
Adjust the thickness with a splash of broth if soup gets too thick after adding gnocchi.
For extra flavor, sauté onions and garlic before adding them to the crockpot.

Frequently Asked Questions

Can I use frozen chicken breasts?: Yes, but add 1 extra hour to the cook time to ensure chicken is fully cooked.
What if I can't find gnocchi?: Small diced potatoes or even mini pasta shells are good substitutes.
How do I make this soup dairy-free?: Swap half-and-half for coconut milk, and use a plant-based Parmesan substitute.