This Slow-Cooker Chicken Gnocchi Soup is one of those dishes you’ll want to keep in your back pocket. It’s so easy to throw together and fills the house with the most amazing smells while cooking. Whether you’re meal-prepping for the week or just looking for something cozy to curl up on a chilly evening, this soup has your back.

Cold weather, busy nights, or just a craving for something hearty—there’s nothing quite like a warm, creamy bowl of chicken gnocchi soup to hit the spot. And the best part? You don’t have to spend all day in the kitchen to make it. With the use of the slow cooker, this dish is as easy as it gets—and perfect for those nights when you want something comforting without the hassle.

This Slow-Cooker Chicken Gnocchi Soup does not disappoint, just like my One Pan Creamy Chicken Gnocchi.

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WHY YOU’LL LOVE THIS Slow Cooker Chicken Gnocchi Soup

Perfect for Busy Nights. We all have those days when we’re running around like crazy. This soup is your friend on those days! You can throw everything in the slow cooker in the morning or early afternoon, and by dinner, you’ll have a hot, hearty meal waiting for you. No stress, just a delicious bowl of comfort.
Comfort in Every Bite. There’s something comforting about the soft, pillowy gnocchi that absorbs all the flavors of the soup. Combined with the tender, juicy chicken and the creamy broth, this soup is like a warm hug on a chilly day. Every spoonful will leave you feeling cozy and content.
It’s Kid-Approved. Looking for a dish the whole family will love? Look no further. The creamy, comforting texture of this soup and the bite-sized gnocchi make it an easy hit with both kids and adults alike. No complaints at the dinner table here!

INGREDIENTS

Boneless, Skinless Chicken Breast- The chicken serves as the protein base of the soup.

Veggies- The yellow onion, garlic, celery stalk, and carrots bring depth and flavor to the soup.

Seasonings- The dried basil, Italian seasoning, ground nutmeg, and bay leaf add taste and flavor as the soup cooks slowly.

Chicken Broth– The chicken broth is the soul of the soup, providing a rich, savory base for the entire dish.

Heavy Cream- This is the secret to that creamy, dreamy texture that makes this soup so comforting.

Potato Gnocchi- Gnocchi is the star of the show in this soup! These soft, pillowy dumplings are made from potato, which gives them a comforting texture.

Fresh Baby Spinach– Spinach adds a burst of color and freshness to the soup, plus a healthy dose of vitamins and nutrients. When added at the end of cooking, it wilts perfectly into the soup without losing its vibrant green color, offering a pop of flavor and a slight earthiness that balances the creaminess.

Salt and Pepper, to Taste- Salt helps to elevate the other ingredients, while pepper adds a subtle kick of warmth.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Place chicken in a slow cooker and top with onions, garlic, celery, and carrots.
Season with basil, Italian seasoning, ground nutmeg, bay leaf, salt and pepper.
Pour chicken broth over the chicken and veggies.
Cook on high for 3-4.5 hours or low for 6-8 hours.
Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Add it in the slow cooker. This will help thicken the soup, but you can leave it out if you prefer a less thick soup.
Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
Toss in spinach, cover, and let it sit in the residual heat until the spinach has wilted into the soup.
Serve hot and enjoy!

SUBSTITUTIONS/VARIATIONS

Switch up the dairy. You can skip the heavy cream for a lighter version like coconut heavy cream, or use half-and-half if you want something in between.
Swap the veggie. If you’re not a fan of spinach, feel free to swap it out with kale or even leave it out. This soup is super flexible.

Tips/STORAGE

Thickening the soup – You can thicken the soup by making a cornstarch slurry with one tablespoon of cornstarch mixed with two tablespoons of cold water. If the consistency isn’t thick enough for you even after adding the slurry, increase in small increments until it’s the consistency you like.

Storage– Let cool and store tightly covered in the refrigerator for up to three days.

Reheating- The best method for reheating will be over the stovetop. Reheat gently over medium-low heat. A gentle reheating will keep the creamy sauce from breaking.