Go Back
Bowl of crockpot chicken gnocchi soup with pillowy gnocchi, shredded chicken, carrots and spinach in creamy broth

Crockpot Chicken Gnocchi Soup

Creamy, dreamy gnocchi soup with tender chicken, sweet carrots, and wilted spinach. The two-phase slow cooker method keeps every gnocchi pillowy and intact.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings: 6 bowls
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (680g) or thighs
  • 1 medium yellow onion, diced
  • 3 large carrots, diced
  • 3 ribs celery stalks, diced
  • 4 cloves garlic cloves, minced
  • 6 cups chicken broth (1.4 liters) low sodium
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt plus more to taste
  • 0.75 tsp black pepper plus more to taste
  • 0.25 tsp ground nutmeg the quiet secret
  • 4 tbsp unsalted butter (55g) for the roux
  • 0.25 cup all-purpose flour (30g) for the roux
  • 2 cups half-and-half (475ml)
  • 16 oz shelf-stable potato gnocchi (450g) added in the last 30-45 minutes
  • 3 cups fresh spinach (90g) stirred in at the end
  • 0.5 cup freshly grated Parmesan for serving

Equipment

  • 6-quart slow cooker
  • Small saucepan, for the roux

Method
 

  1. Place the chicken in a 6-quart slow cooker. Add the onion, carrots, celery, garlic, chicken broth, thyme, parsley, salt, pepper, and nutmeg.
  2. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the chicken shreds easily and the vegetables are tender.
  3. Remove the chicken, shred with two forks, and return it to the slow cooker. Turn the heat to HIGH.
  4. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute. Whisk in a ladle of hot broth from the slow cooker until smooth, then stir the mixture back into the slow cooker. Stir in the half-and-half.
  5. Stir in the gnocchi. Cover and cook on HIGH for 30 to 45 minutes, until the gnocchi are tender and floating.
  6. Turn off the heat. Stir in the fresh spinach until wilted, about 2 minutes. Taste and adjust salt and pepper. Ladle into bowls and top with grated Parmesan.

Notes

Tips: Gnocchi go in only for the last 30-45 minutes. Shelf-stable gnocchi holds up best. Add spinach off the heat. For leftovers, cook gnocchi separately and add per bowl. Storage: Refrigerate up to 3 days; add a splash of broth when reheating. Not recommended for freezing. Nutrition is estimated per serving.