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. 

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

1. Place chicken in a slow cooker and top with onions, garlic, celery, and carrots.
2. Season with basil, Italian seasoning, ground nutmeg, bay leaf, salt and pepper.
3. Pour chicken broth over the chicken and veggies.
4. Cook on high for 3-4.5 hours or low for 6-8 hours.
5. 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.
6. 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.
7. 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.
8. Toss in spinach, cover, and let it sit in the residual heat until the spinach has wilted into the soup.
9. 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.

Slow Cooker Chicken Gnocchi Soup

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• Author: Michelle Powell
• Total Time: 4 hours 10 minutes
• Yield: 6-8

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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.

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Ingredients

• 4 boneless, skinless chicken breasts (about 1–1.5 lb.)
• 1/2 yellow onion, diced
• 4 cloves garlic, minced
• 1 celery stalk, diced
• 1/2 cup carrots, shredded
• 1 tsp dried basil
• 1 tsp Italian seasoning
• 1/4 tsp ground nutmeg
• 1 bay leaf
• Salt and pepper, to taste
• 5 cups chicken broth
• 1 cup heavy cream
• 1 (16 oz.) package potato gnocchi
• 1 tbsp of cornstarch
• 2 tbsp of cold water
• 3 cups fresh baby spinach, tightly packed

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Instructions

1. Place chicken in a slow cooker and top with onions, garlic, celery, and carrots.
2. Season with basil, Italian seasoning, ground nutmeg, bay leaf, salt and pepper.
3. Pour chicken broth over the chicken and veggies.
4. Cook on high for 3-4.5 hours or low for 6-8 hours.
5. 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.
6. 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. This will help thicken the soup, but you can leave it out if you prefer a less thick soup.
7. 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.
8. Toss in spinach, cover, and let it sit in the residual heat until the spinach has wilted into the soup.
9. Serve hot and enjoy!

Notes

• 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.

• Prep Time: 10 minutes
• Cook Time: 4 hours

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WHY YOU’LL LOVE THESE Cilantro Lime Chicken Tacos

Boneless Chicken Thighs. The grilled chicken will be extra juicy because of the use of chicken thighs. Chicken thighs have a higher fat content than chicken breast and you can taste the extra flavor in the meat.

Cilantro Lime Marinade. This marinade combo of tangy lime and fresh cilantro makes for a mouth-watering taco-eating experience.

Toppings. Mix in all kinds of toppings, like pico de Gallo, crumbled cotija cheese, juice from fresh limes, and cilantro.

INGREDIENTS

Boneless Skinless Chicken Thighs- The extra fat in the chicken thighs makes these tacos more flavorful.

Cilantro- The herb of the show and makes these tacos so fresh and inviting.

Limes- Helps bring out all the flavors and spices.

Chili Powder/Cumin/Garlic Powder/Ground Coriander– This spice combo brings the marinade to another flavor level.

Olive Oil- The binder for the marinade.

Tortillas- The start of a good taco.

Crumbled Cotija Cheese- Adds a salty kick to the final taco spread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if preferred!) and enjoy with sliced limes. 

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead.

STORAGE

Store leftover chicken in an airtight container in the fridge for up to 5 days.

Reheat leftovers in a hot pan with a tbsp of olive oil to keep the BBQ texture.

Cilantro Chicken Tacos

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• Author: Michelle Powell
• Total Time: 55 minutes
• Yield: 4

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Description

Enjoy mouthwatering Cilantro Lime Chicken Tacos with a zesty cilantro lime marinade! This easy BBQ recipe is packed with savory flavors and perfect for a delicious and healthy taco night, family gathering, or even your next camping trip.

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Ingredients

Cilantro Lime Marinade:

• 4 boneless skinless chicken thighs, about 1 lb
• 2 tbsp chopped cilantro
• 2 limes, juice + zest
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tbsp olive oil

Taco Toppings:

• tortillas, warmed
• your favorite pico de Gallo
• crumbled cotija cheese, optional
• chopped cilantro
• sliced limes

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Instructions

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is even better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy with sliced limes.

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead. 
• Store leftover chicken in an airtight container in the fridge for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Dishes

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I love a good hearty casserole and this healthy chicken and hash brown casserole is just that for me and my family. It has two types of meat protein-chicken and bacon. Yes, I said bacon! Do I have you now? I could quite possibly put bacon on just about anything. But it gets better…..

The golden hashbrowns are crispy yet tender to enjoy. I’m using several spices that are infused into the casserole to be so flavorful along with melted Monterey Jack cheese then topped with crunchy diced green onions and MORE bacon. This dish is a personal family favorite, and we often take it to gatherings. It is also a great breakfast option for the weekdays as it’s super easy to prep on Sundays. My kiddos love eating it with a side of berries.

Lastly, I must say this casserole is loaded with protein from the meats to the cheese which helps keep you fuller longer. It is a very satisfying dish.

Ok, now that I’ve got you hooked, let’s get to making it.

INGREDIENTS

These are the ingredients we will need to make this delicious casserole.

Bacon- You can use whatever bacon you choose just make sure to cook it until crispy. We don’t want to use soggy bacon.

Chicken Breast- Breast meat is great for this recipe, but you can also use 2.5 cups of shredded rotisserie chicken if that’s more convenient. Hey, I’m a mom, I get it.

Almond Milk- This will create a little bit of creaminess to the casserole.

Coconut Oil- A healthy fat that incorporates so well into this casserole. If you don’t have coconut oil on hand, you can use melted butter or ghee.

Hash Browns- These can be frozen found in the freezer section of the grocery store or you can also use already pre-diced breakfast potatoes.

Monterey Jack cheese- This will be used in the mixture for the dish as well as to top off the casserole to create cheesy goodness in every bite.

Seasonings and Spices- For this recipe, we are using onion and garlic powders, dill, basil, and cayenne pepper. All these can be dried but you are welcome to use fresh if you have that on hand. These truly make this casserole pop with flavor.

Salt + Pepper- This is used to season the chicken if you are using the chicken breast.

Green onions- Diced onions are used as a garnish to the casserole that adds an amazing crunch.

Scroll down for the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Grease or lightly spray a 9 x 13-inch baking pan and set it aside.
2. In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-size pieces. Set it aside.
3. Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon in. Cook chicken for 8 minutes on each side until fully cooked or it reaches an internal temperature of 165F.
4. Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
5. Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and 2/3 of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
6. Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining ½ cup of cheese, and bake for 20-25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon and enjoy!

WHY YOU’LL LOVE THIS HEALTHY CHICKEN AND HASH BROWN CASSEROLE

• Great for a crowd. This healthy chicken and hash brown casserole is perfect for a weekend brunch gathering, a baby shower, or a church potluck. It is gluten-free, high in protein, and burst with lots of flavor. It will be a crowd-pleaser!
• Comfort food. Meat and potatoes are quite possibly the ultimate comfort food. Now, it is in breakfast form! This casserole is loaded with so many healthy ingredients that are nutritious, delicious, and comforting. No guilt here in enjoying a second piece.
• Great meal prep. If you are looking to enjoy a healthy, flavorful, egg less breakfast during the week, this casserole is just that. It will keep you filled and satisfied. It can easily be made over the weekend and enjoyed throughout the week.

VARIATIONS and SUBSTITUTIONS

• Use different meat. You can easily use diced ham, ground breakfast sausage, ground turkey or chorizo either in substituting the chicken or bacon.
• Use different cheese. Shredded cheddar cheese, mozzarella, Pepper Jack or a Mexican blend can be used instead of Monterey Jack. If you need it to be dairy free, you can also swap out for your favorite vegan cheese.
• Use breakfast potatoes. These can be great to use if you don’t have thawed hash browns on hand.
• Add veggies. Diced bell peppers, onions, mushrooms, or tomatoes can be used if you are wanting to get more veggies in your diet.
• Add a topping. For a spicier casserole, add a few jalapeno slices or top with hot sauce. You could also add a doll up of sour cream, or a spoon of guacamole to top it off.

TIPS

Grease a 9×13 baking dish with a cooking spray of choice or coconut oil so casserole does not stick to the pan.

If you’re using a different type of casserole dish that is not 9×13, then times may vary so keep an eye out on the casserole.

Use 2.5 cups of a rotisserie chicken in place of chicken breast.

If you don’t have hashbrowns, pre-diced breakfast potatoes work just as well.

Thaw hash browns ahead of time. This should only take about 15-20 minutes on the countertop. If you need more time, place in microwave on 20 second intervals until thawed.

To make it a bit spicier, add 2-3 diced jalapenos to the mixture.

To make it less spicy, omit the cayenne pepper seasoning.

STORAGE

You can store your leftover casserole in an airtight container in the refrigerator for up to 4 days.

If you are looking to freeze the casserole, wrap in plastic wrap then place in a freezer safe bag or freezer safe airtight container for up to 2 months.

FAQ’S

Do I need to thaw the hash browns before adding to the casserole?

Allow them to thaw on the counter for 15-20 minutes before using in casserole.

Can I make this recipe ahead of time?

Absolutely, you can easily prep all the ingredients as directed, cover with foil, and set in the refrigerator overnight. The next morning follow the instructions for baking.

Can this recipe be made dairy free?

The only ingredient you would need to swap out would be the cheese. You can use your favorite vegan cheese in place on the Monterey Jack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my quick banana oatmeal blueberry muffins. They will also melt in your mouth!

Cheesy Chicken and Hash Brown Casserole

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• Author: Michelle Powell
• Total Time: 1 hour 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

This healthy chicken and hash brown casserole is the perfect meal for weekend brunch with friends and family or an easy meal prep option for weekly breakfasts. Loaded with ample protein, golden hash browns, fragrant spices, and topped with cheese to be a meal you are sure to come back for seconds.

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Ingredients

• 10 slices bacon
• 2 large chicken breasts, each cut in half
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp dried basil
• 1/2 tsp dried dill
• 1/2 cup almond milk
• 3 Tbsp coconut oil, melted
• 2.75 cup thawed hash browns
• 1 cup shredded Monterey jack cheese1/4 cup diced green onions, for garnish

 

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Instructions

1. Preheat the oven to 350F. Grease or lightly spray a 9×13-inch baking pan and set it aside.
2. In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-sized pieces. Set it aside.
3. Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon. Cook chicken for 8 minutes on each side until fully cooked or reaches an internal temp of 165.
4. Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
5. Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and ⅔ of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
6. Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining 1/2 cup of cheese, and bake for 20 -25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon, and enjoy!

Notes

• Use 2.5 cups of Rotisserie chicken in place of chicken breasts.
• Pre-diced breakfast potatoes will also work in place of hash browns.
• Adding 2-3 diced Jalapeños to the mixture will add a delicious spicy kick.
• Different types of casserole dishes will alter the time, so keep an eye on the casserole.
• Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast
• Cuisine: American

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