Crockpot Chicken Gnocchi Soup Recipe

Make cozy Crockpot Chicken Gnocchi Soup Recipe—set it and return to creamy, gnocchi-studded comfort in one pot.

Ingredients

• 1 lb. boneless skinless chicken breasts
• 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
• 1-2 teaspoons dried basil
• 1-2 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 3 tablespoons cornstarch dissolved in 2 tablespoons water
• two 12 ounce cans evaporated milk
• two 1 lb. packages gnocchi (about 4 cups)
• 6 slices bacon
• 2-3 cloves garlic, minced
• 2 cups fresh baby spinach

Instructions

Step 1: Load the Crockpot with Flavor

Place the chicken, mirepoix, dried basil, Italian seasoning, poultry seasoning, salt, and chicken broth in the slow cooker. Give everything a gentle stir so the seasonings are distributed. Cover and set to high for 4 to 5 hours or low for 6 to 8 hours. The long, slow heat is what lets the flavors mellow and the chicken become shreddable. This step is all about patience and trust—layer the ingredients and let time do the work.

Step 2: Shred the Chicken in the Pot

When the chicken is cooked through and tender, use tongs or two forks to shred it right in the crockpot. Shredding in the pot lets the meat soak up the broth and keeps cleanup easier. Stir the shredded chicken back into the liquid so the texture is consistent and the pieces are evenly distributed through the softened vegetables.

Step 3: Thicken and Add Gnocchi and Milk

Whisk the cornstarch into the water until smooth and add it to the crockpot along with the evaporated milk and gnocchi. Stir gently to combine, then replace the lid. Continue to cook for another 45 minutes to 1 hour, until the soup thickens and the gnocchi softens to pillowy perfection. The broth will turn velvety and slightly golden as the milk melds with the stock.

Step 4: Crisp Bacon and Wilt the Greens

While the soup finishes, cut the bacon into small pieces and fry until crispy. Drain on paper towels and carefully wipe most of the bacon grease out of the pan, leaving a touch to sauté. Add minced garlic and cook briefly, then toss in the spinach and stir until it just wilts. Remove from heat and fold the bacon and spinach into the crockpot so their colors and textures contrast with the creamy base.

Step 5: Final Taste and Adjustments

Give the soup a good stir and check the seasoning. If it seems too thick, add up to a cup of water or extra chicken broth to reach your desired consistency. Season with additional salt and pepper as needed. Let the soup rest for a few minutes so the gnocchi settles and the flavors marry—then ladle into bowls and garnish as you like.

Notes

• Add up to 1 cup of water or broth if the soup thickens too much while cooking
• For best texture store soup without gnocchi if freezing; add fresh gnocchi when reheating
• Taste and adjust salt at the end since slow cooking can mellow flavors