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Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup

This Crockpot Chicken Gnocchi Soup is a warm, comforting, and incredibly easy one-pot meal that’s perfect for busy weeknights. Forget restaurant prices; you can recreate this Olive Garden-inspired delight right in your own slow cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion about 1 medium onion
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12-ounce) package refrigerated potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach roughly chopped

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Place the chicken breasts or thighs into your slow cooker. Add the chopped yellow onion and minced garlic to the slow cooker on top of the chicken.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup chopped yellow onion, 2 cloves garlic
  2. Pour the low-sodium chicken broth over the chicken, onion, and garlic. Sprinkle in the dried Italian seasoning, salt, and black pepper.
    4 cups low-sodium chicken broth, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.
  4. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
    1.5 pounds boneless, skinless chicken breasts or thighs
  5. Add the refrigerated potato gnocchi directly into the slow cooker with the chicken and broth mixture. Stir in the heavy cream.
    1 (12-ounce) package refrigerated potato gnocchi, 1 cup heavy cream
  6. Cover the slow cooker and cook on high for another 15-20 minutes, or until the gnocchi are tender and have floated to the surface.
  7. Stir in the grated Parmesan cheese and chopped fresh spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted and the cheese is melted and creamy.
    1/2 cup grated Parmesan cheese, 2 cups fresh spinach
  8. Ladle the hot Crockpot Chicken Gnocchi Soup into bowls and enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat on the stovetop or in the microwave. Freezing is not recommended as gnocchi may become mushy.