If you’re craving a warm, cozy bowl of soup with minimal effort, this Slow Cooker Chicken Gnocchi Soup delivers. It’s creamy, comforting, and full of tender chicken, pillowy gnocchi, and plenty of vegetables. Everything simmers together while you go about your day, and the final result tastes like something you’d get at a favorite café.

This recipe is perfect for busy weeknights, chilly weekends, or anytime you want something hearty without hovering over the stove.

What Makes This Recipe So Good

Hands-off cooking: The slow cooker does almost all the work, so you can focus on other things.
Rich flavor, simple ingredients: A mix of vegetables, herbs, and broth creates a deep, satisfying flavor without complicated steps.
Hearty yet balanced: The soup is creamy and filling, but still loaded with veggies and lean protein.
Family-friendly: Mild and comforting, this soup appeals to both kids and adults.
Great for leftovers: It reheats well, and you can tweak the consistency to your liking.

What You’ll Need

1.5 to 2 pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, diced
2–3 carrots, peeled and diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon Italian seasoning (or a mix of basil, oregano, and rosemary)
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
1 cup half-and-half or heavy cream (see notes in variations)
1 tablespoon cornstarch (optional, for thicker soup)
16–18 ounces potato gnocchi (shelf-stable, refrigerated, or frozen)
2 cups fresh baby spinach, roughly chopped
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons butter or olive oil (optional, for richness)
Fresh parsley, chopped (for garnish, optional)

How To Make Slow Cooker Chicken Gnocchi Soup

Prep the base: Add the onion, carrots, celery, and garlic to the slow cooker. Sprinkle in the thyme, Italian seasoning, bay leaf, salt, and pepper.
Add chicken and liquid: Place the chicken on top of the vegetables. Pour in the chicken broth.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken to a cutting board and shred it with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker.
Thicken (optional): If you prefer a thicker soup, whisk the cornstarch into the half-and-half or cream until smooth.
Stir this mixture into the slow cooker.
Add gnocchi: Stir in the gnocchi and cook on High for 20–30 minutes, or until the gnocchi is tender and cooked through. Stir occasionally to prevent sticking.
Finish with greens and cheese: Add the spinach, Parmesan, and butter or olive oil. Stir until the spinach wilts and the soup looks creamy and cohesive.
Taste and adjust seasoning with more salt and pepper if needed.
Serve: Ladle into bowls and garnish with extra Parmesan and parsley. Serve with crusty bread if you like.

Homemade slow cooker chicken gnocchi soup

Storage Instructions

Refrigerator: Store in an airtight container for 3–4 days. The gnocchi may absorb liquid overnight, so you may want to add a splash of broth or milk when reheating.
Freezer: For best texture, freeze the soup without the gnocchi.
Freeze in portions for up to 3 months. Add fresh gnocchi when reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring often. Avoid boiling once the cream is added to prevent separation.

Benefits of This Recipe

Convenience: Minimal prep and no babysitting the pot.
Balanced meal: Protein-rich chicken, veggies, and satisfying gnocchi in one bowl.
Adaptable: Easy to make dairy-free, gluten-free, or veggie-heavy.
Budget-friendly: Uses basic pantry staples and accessible ingredients.
Comfort factor: Creamy, cozy, and crowd-pleasing.

Pitfalls to Watch Out For

Overcooking the gnocchi: Add gnocchi at the end and cook just until tender.
Overcooked gnocchi can turn mushy.
Too thick or too thin: Adjust consistency by adding more broth to thin or a cornstarch slurry to thicken. Remember, it thickens as it sits.
Under-seasoning: Taste before serving. Parmesan adds saltiness, so adjust after adding cheese.
Curdled cream: Avoid boiling after adding dairy.
Keep the heat gentle and stir often.
Skipping the aromatics: Onion, garlic, and herbs build the flavor backbone. Don’t skip them.

Variations You Can Try

Lighter version: Use half-and-half or evaporated milk instead of heavy cream. For extra body, add the optional cornstarch slurry.
Dairy-free: Swap the cream for unsweetened cashew cream or a barista-style oat milk.
Skip the Parmesan or use a dairy-free alternative.
Gluten-free: Use gluten-free gnocchi and confirm your broth is certified gluten-free.
Extra veggies: Stir in mushrooms, diced bell pepper, or peas. Kale works well in place of spinach—add it a bit earlier so it softens.
Rotisserie shortcut: Add shredded rotisserie chicken during the last hour of cooking. This is great if you’re short on time.
Herb boost: Finish with fresh thyme, chopped basil, or a squeeze of lemon for brightness.
Bacon or pancetta: Crisp a few slices and stir them in at the end for a smoky, savory note.

FAQ’s For Slow Cooker Chicken Gnocchi Soup

Can I use frozen gnocchi?

Yes. Add it straight from the freezer during the final 20–30 minutes. Give it an extra few minutes if needed, and stir occasionally to prevent sticking.

Is it okay to cook this on the stovetop?

Absolutely. Sauté the vegetables in a pot, add the chicken and broth, then simmer until the chicken is tender.

Shred the chicken, add cream and gnocchi, and cook until the gnocchi is done. Finish with spinach and Parmesan.

Can I use chicken thighs instead of breasts?

Yes, thighs stay very tender and add extra richness. Trim any excess fat, and follow the same timing. Shred as usual.

How do I keep the soup from getting too thick after storing?

The gnocchi absorbs liquid as it sits. When reheating, stir in a splash of broth, milk, or water until it reaches your preferred consistency.

What can I use instead of spinach?

Kale, Swiss chard, or even chopped broccoli florets work well. For sturdier greens, add them earlier so they have time to soften.

Can I make it without dairy?

Yes. Use a dairy-free milk with some body (cashew or oat works well), skip the Parmesan, and add a bit more seasoning to taste.

Final Thoughts

Slow Cooker Chicken Gnocchi Soup is the kind of meal that makes a long day feel a little easier. With simple prep and big, comforting flavors, it earns a regular spot in your rotation. Keep the base the same, then tweak the creaminess, herbs, and veggies to match your mood or what you have on hand.

It’s cozy, reliable, and exactly what you want when you need dinner to take care of itself.