Creamy Crockpot Chicken Gnocchi Soup Recipe

Craving comfort? This gnocchi soup is the perfect recipe! Tender veggies, pillowy gnocchi, and a velvety broth that everyone loves, all made together in your slow cooker or crockpot.

gnocchi soup


  • 1 lb. boneless skinless chicken breasts
  • 1 small onion chopped
  • 3-4 medium carrots peeled and chopped
  • 1-2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 10-12 cranks freshly-ground black pepper
  • 4 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 12 ounce cans evaporated milk
  • 1 pound potato gnocchi the shelf-stable kind, mini if you can find them
  • 3 cups fresh baby spinach
  • 4 slices cooked bacon optional, to serve


  • Place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper in a large crockpot or slow cooker. Pour chicken stock or broth on top. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  • While keeping the crockpot on, shred the chicken, either directly in the pot or by removing to a cutting board. It will be ready to fall apart easily. If you took the chicken out to shred, return the pieces to the crockpot.
  • In a small bowl or liquid measuring cup, whisk together the cornstarch and cold water to make a thick slurry. Scrape that into the crockpot, along with both cans of evaporated milk and the gnocchi. Stir well to combine, then re-cover the crockpot and cook for another 20-30 minutes. The soup should be slightly thickened; the gnocchi, tender.
  • Just before serving, stir in the spinach and let it wilt for 2-3 minutes. Taste and season with additional salt and pepper, as desired. Serve with crumbled cooked bacon or fresh herbs for garnish. Enjoy!


  • Be very sure to use cold water when making the cornstarch slurry. Adding cornstarch directly to a hot or warm liquid can lead to clumps or a gritty texture.
  • If you prefer a thicker soup, try increasing the amount of cornstarch and water to 3 tablespoons each. You can also simply let the soup cook longer after adding the milk and gnocchi, with or without the crockpot lid.
  • If the soup becomes too thick for your taste, simply add water or additional broth, 1/4 c

For more recipes, follow along at, and be sure to subscribe to the bi-weekly newsletter!

Read or leave a comment 





Leave a Reply

Your email address will not be published. Required fields are marked *

on my blog

peruse recent top picks