Craving comfort? This Slow Cooker Chicken Gnocchi Soup is just what you need! With tender veggies, pillowy gnocchi, and a creamy broth that everyone loves, this recipe is a cozy favorite.
Ingredients
- 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 (shelf-stable, mini if available)
- 3 cups fresh baby spinach
- 4 slices cooked bacon (optional, for serving)
Instructions
- In a large crockpot or slow cooker, combine the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. Pour the chicken broth on top. Cover and cook on low for 6-8 hours or high for 4-5 hours.
- When the chicken is tender, shred it directly in the pot or on a cutting board, then return it to the crockpot.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this into the crockpot, along with the evaporated milk and gnocchi. Mix well and cover again, cooking for another 20-30 minutes until the soup thickens and the gnocchi is tender.
- Just before serving, stir in the spinach and allow it to wilt for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve with crumbled bacon or fresh herbs on top. Enjoy your comforting bowl of goodness!
