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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Description

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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As the weather gets colder, I like to eat more warm, comforting food. I love a good, one-pot meal that is easy and filling. This One Pot Marry Me Chicken Pasta does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome to enjoy for lunch or as a main dish. Lightly crispy golden brown chicken breasts with a creamy sun-dried tomato sauce, finished with a sprinkle of fresh basil. This one-pot creamy chicken pasta is one you can make any night of the week! They say that one bite will convince your significant other to marry you. 

There is no doubt it’s a flavor-packed recipe that will impress your family and friends!

WHY YOU’LL LOVE THIS One Pot Marry Me Chicken Pasta

• Easy to Make. This chicken pasta dish comes together in 10 minutes. The longest part is letting the flavors marry together as the pasta cooks, but it’s so worth it.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful dishes. This One Pot Marry Me Chicken Pasta checks all those boxes. The seasoned and crispy chicken, the rich creamy sauce, and the fresh ingredients are savory with every bite.
• Crowd pleaser. This one-pot creamy chicken dish will quickly become a staple dinner in your home. It’s that good!

INGREDIENTS

Chicken Breasts- Wash and pat dry the chicken to allow flour and seasonings to stick to the chicken.

All-Purpose Flour- The flour dredge of the chicken brings a crispy and flavorful coating to the chicken.

Butter/Olive Oil- These two fats add richness and taste to the sauce and chicken.

Garlic– The minced garlic adds another layer of flavor to this one-pot dish.

Chicken Broth- The flavorful broth brings the creamy sauce together.

Heavy Cream- The creaminess in this dish comes together with the rich heavy cream.

Sun-Dried Tomatoes- This robust flavor of the julienne sun-dried tomatoes brings additional layers of flavor to this dish.

Penne Pasta- Any favorite pasta of your choice will work with this recipe.

Parmesan Cheese- Freshly shredded parmesan cheese makes this dish so creamy and rich in flavor.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
2. In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
3. Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
4. Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
5. Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta and serve. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the pasta. Not a fan of penne pasta? No biggie you can use your favorite pasta in this dish.
• Add additional spice. If you like spice, mix in a few more teaspoons of crushed red pepper flakes.

Tips/STORAGE

If you would prefer to make the pasta separately, just cook the pasta in a large pot as directed on the box, drain well, then add cooked pasta to the sauce.

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

The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.

One Pot Marry Me Chicken Pasta

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 8

Pin Recipe

Print Recipe

Description

This One Pot Marry Me Chicken Pasta Recipe is the perfect combination of creamy goodness and tender chicken breast. It’s an easy pasta dinner when I want something comforting but fast enough for any busy night. If you love chicken pasta recipes or are looking for a new favorite, this one’s a keeper.

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Ingredients

• 1 pound chicken breasts
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/4 tsp crushed red pepper flake
• 4 cups low-sodium chicken broth
• 2 cups heavy cream
• 1/2 cup julienne sun-dried tomatoes in oil drained
• 1/2 tsp Italian seasoning
• 16 oz gluten-free penne, uncooked
• 1 cup parmesan cheese, freshly shredded
• 3 tbsp fresh basil, chopped 
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

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Instructions

1. Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
2. In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
3. Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
4. Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
5. Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta, and serve. Enjoy!

Notes

• If you would prefer to make the pasta separately, cook it in a large pot according to the directions on the box, drain it well, and then add it to the sauce.
• Let cool and store tightly covered in the refrigerator for up to three days.
• The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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