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Top-down view of thick, rich, opaque cream-based Crockpot Chicken Gnocchi Soup featuring potato gnocchi and cracked black pepper.

Ultimate Creamy Crockpot Chicken Gnocchi Soup

This visually stunning Crockpot Chicken Gnocchi Soup features tender chicken, pillowy potato gnocchi, bright carrots, and fresh spinach suspended in a rich, opaque cream-based broth.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless skinless chicken breasts Cooked whole, then shredded.
  • 4 cups chicken broth High quality recommended.
  • 1 cup shredded orange carrots Adds color and sweetness.
  • 0.5 cup diced white onion Flavor aromatic.
  • 3 cloves minced garlic Flavor aromatic.
  • 1 tsp kosher salt For seasoning.
  • 0.5 tsp dried thyme Herbal notes.
  • 2 tbsp cornstarch Mixed with 2 tbsp cold water for slurry.
  • 1.5 cups heavy cream Creates the thick, opaque broth.
  • 16 oz potato gnocchi Dry or refrigerated.
  • 2 cups fresh baby spinach Wilted in at the end.
  • 1 tsp cracked black pepper For garnish.
  • 1 tbsp chopped fresh parsley For garnish.

Equipment

  • 1 6-Quart Slow Cooker Essential for slow-braising the chicken.
  • 1 Mixing Bowl & Whisk Used for mixing the cornstarch slurry.

Method
 

Make the Soup
  1. Place the chicken breasts into the slow cooker. Add the shredded orange carrots, diced white onion, minced garlic, chicken broth, salt, and thyme. Cook on LOW for 4 to 6 hours.
  2. Remove the cooked chicken, shred into tender chunks using two forks, and return it to the slow cooker.
  3. Whisk cornstarch and cold water to make a slurry. Pour it into the slow cooker along with the heavy cream, creating a rich, opaque cream-based broth.
  4. Fold in the potato gnocchi. Turn the heat to HIGH and cook for 30 to 45 minutes until the gnocchi are soft and pillowy.
  5. Turn off the heat. Stir in the fresh spinach and let sit for 2-3 minutes until wilted. Serve in rustic bowls garnished with cracked black pepper and fresh parsley.

Notes

Do not add the heavy cream during the initial low slow-cooking phase, or it may curdle.
Freezing this soup is not recommended as the gnocchi will become mushy upon thawing.