My Slow Cooker Chicken Gnocchi Soup is creamy, hearty, and loaded with tender chicken, pillowy gnocchi, and fresh veggies. Slow-cooked in a rich, velvety broth, it's like your favorite restaurant soup, but made right in your own kitchen!
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What makes this recipe irresistible
I'm totally obsessed with this soup, not just because it's delicious, but because it's such a lifesaver on busy days! I love tossing everything in my slow cooker in the morning, then walking into my kitchen hours later to that mouthwatering aroma.
It's a great weeknight dinner, yet impressive enough to serve to guests! Everyone always goes back for seconds.
What you'll need: ingredients
Please refer to the printable recipe card below for the exact measurements for the soup ingredients.
Crockpot Chicken Gnocchi Soup
Ingredients
- 3-4 cups cooked chicken shredded or diced, I used rotisserie chicken.
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots shredded
- 2 stalks celery diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 15 ounce jar of Alfredo sauce
- 4 cups chicken broth
- 16 ounce package of gnocchi
- 1-2 cups baby spinach roughly chopped
- ½ cup heavy cream optional for extra creaminess
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Place the diced onion, garlic, carrots, celery, and cooked chicken in the crockpot. Pour the Alfredo sauce and chicken broth into the crockpot. Add the Italian seasoning.
- Stir to combine. Cover and cook on low for 6 hours or on high for 2-3 hours. (After testing this recipe several times, the texture is best when cooked on low.)
- About 30 minutes before serving, stir in the chopped spinach and gnocchi. Cover and continue cooking until the gnocchi is tender and floats to the top. 30-45 minutes.
- Stir in the heavy cream during the last 15 minutes of cooking. Season with salt and black pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Serve warm with crusty bread or a side salad. So good! Enjoy!
Notes
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Nutrition
Frequently asked questions (FAQ's)
Yes! You can use about 1½ pounds of boneless, skinless chicken breasts or thighs. You may need to adjust cooking time to ensure it's completely cooked. Add them at the beginning, then shred them before adding the gnocchi.
Any shelf-stable or refrigerated potato gnocchi works perfectly. No need to pre-cook it, the crockpot will do that for you!
Yes! Just thaw and squeeze out the excess water before adding it to prevent thinning the soup.
Deb's tips for the perfect soup
I highly recommend cooking this soup on low. The texture and flavor are so much better when cooked on low heat. Trust me, patience pays off here!
A sprinkle of freshly grated Parmesan on top adds a salty finish that really makes the flavors sing in this soup.
Related recipes
If you love this hearty crockpot soup, you've got to try my Chicken Tetrazzini Soup, Homestyle Chicken and Dumplings, or Slow Cooker Chicken Enchilada Soup. Each one brings that same warm-hug feeling with minimal effort!
Perfect pairings: what to serve with
Serve this soup with a big hunk of crusty sourdough, garlic bread, and a fluffy yeast roll to soak up that creamy broth. A crisp green salad beautifully balances the creaminess.
Wrapping it up
There's just something magical about chicken gnocchi; it's warm, creamy, and oh-so comforting. Whether it's a weeknight dinner or a lazy Sunday meal, it's guaranteed to make everyone around your table happy.
I'd love to hear from you. Drop a comment below and let me know how your soup turned out!
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