This Slow Cooker Creamy Chicken Gnocchi Soup deliciously cream-free, comfort food that will warm you from head to toe. Loaded with tender veggies, chicken, and pillowy gnocchi. Perfect with crusty bread and a salad.
When the temperature drops below 60° I want soup or chili for dinner. Yes, I am a baby when it comes to temperatures below 60°!! This Slow Cooker Creamy Chicken Gnocchi Soup did a beautiful job warming me from head to toe the other day when it dropped to the upper 30s at night.
Slow Cooker soups are my favorite because with extremely little effort you end up with a delicious soup that always hits the spot.
Looks so good, right? Well then let’s just dive right in and talk about why this creamy, dreamy, simple chicken gnocchi soup is going to become a favorite.
This soup is fast and simple to throw together, it has a fantastic flavor that everyone in your family will love, it’s a great way to get some veggies into those picky kiddos of yours and it’s going to taste amazing on any chilly night. It’s just a win, win dinner all the way around.
If you’ve never had gnocchi it is delicious! Gnocchi are an Italian pasta made from mashed potatoes, flour and eggs. You can buy them in grocery stores down the pasta aisle. You could also make your own if you’re feeling adventurous. The first time I actually had gnocchi was in Italy and I fell in love after one bite. Can’t think of a better place to have it for the first time . . . it was amazing!
So many reasons you’ll love this soup:
- The texture is creamy & smooth and so, so good.
- Tender and perfectly seasoned bites of chicken.
- Soft pillowy gnocchi . . .my favorite part!
- It’s hearty, comforting and really hits the spot!
Can I use something besides evaporated milk?
Yes you can, but evaporated milk has the creaminess of heavy whipping cream and half & half without actually having to use those in the soup. It does a beautiful job of thickening soups just enough and adding creaminess without having to use heavy cream or half & half.
Instant Pot Instructions:
Add the chicken, onions, carrots, celery, basil, Italian seasoning, salt, pepper and chicken broth to the Instant Pot. Cook for 20 minutes on high pressure. Release the steam using quick release. Remove the chicken and shred it then add it back to your Instant Pot. Stir in the cornstarch mixture, evaporated milk, and gnocchi. Use the “Saute” function and simmer the soup for another 20 to 25 minutes to thicken it up. Add in the spinach and stir.
If you love this soup you’re going to also love this Instant Pot Chicken & Wild Rice Soup as well as this Creamy Chicken Soup , it’s phenomenal!Print
Slow Cooker Creamy Chicken Gnocchi Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 to 8 servings 1x
This Slow Cooker Creamy Chicken Gnocchi Soup is comfort food that will warm you from head to toe. Loaded with tender veggies, chicken, and pillowy gnocchi.♡
- 1 to 1 1/2 lbs boneless skinless chicken breasts
- 1/3 cup chopped onion
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cloves garlic minced
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- freshly-ground black pepper
- 4 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cans (12 oz) evaporated milk
- 1 package (16-17 oz) potato gnocchi
- 3 cups fresh baby spinach (I like to chop mine)
- 3 to 4 slices bacon cooked and chopped, optional
- Place the chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper in a large crockpot or slow cooker. Pour chicken broth on top. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- Shred the chicken directly in the slow cooker, or remove it to a cutting board to shred, then return it put to the slow cooker.
- In a small bowl or liquid measuring cup, whisk together the cornstarch and cold water to make a slurry. Pour into the slow cooker, along with the evaporated milk and the gnocchi. Stir well to combine, then re-cover the crockpot and cook for another 35 to 45 minutes or until the soup has thickened and the gnocchi is tender.
- Just before serving, stir in the spinach and let it wilt for 2-3 minutes. Taste and season with salt and pepper, if needed. Serve with crumbled cooked bacon for garnish if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 6 hours
Recipe Source: Adapted from several different recipes I found on pinterest.
Can I use frozen chicken breast’s?
Hi Julie. I haven’t tried using frozen chicken breasts in this, but I think it should work just fine.
So so good! Thank you for including it in your weekly recipe posts! Thank you!
Rather than shredding, I have chicken tenders, can I just cut into chunks at the beginning and have chunks of chicken rather than do shredded later? I worry tho if they will cook too fast and get dry?
Hi Patti! You could use tenders, but they will most likely cook faster so you might want to let the soup cook an hour or so and then add them in. I would put them in whole and then either cut or shred them after the soup is done.
So easy and delicious! Followed the recipe exactly as written, my whole fam loved it!
Thanks Jessica! I’m so happy you loved this soup! Thanks for taking the time to leave a comment, that always makes my day!