I have a confession: the first time I attempted this Slow Cooker Chicken Gnocchi Soup Recipe, I added the gnocchi right at the beginning with everything else. Big mistake.
Those little pillowy dumplings turned into a mushy, disintegrated mess by the time dinner rolled around, and I spent the next week figuring out exactly where I went wrong.
Fast forward a few tries, and this soup has become one of the most requested meals in my house. My kids practically cheer when they see the slow cooker come out on a cold evening.
The secret turned out to be something simple: timing. Once I learned to add the gnocchi and the cream near the end of the cooking process, everything clicked into place.
The broth turned silky and rich, the gnocchi stayed tender and intact, and the whole bowl just felt like a warm hug.
This is the kind of soup that looks and tastes like it took all day to make, but the hands-on work is honestly about 20 minutes. You toss everything into the slow cooker in the morning, and by dinnertime, your kitchen smells incredible.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 6 hours 30 minutes (on low) |
| Total Time | 6 hours 50 minutes |
| Servings | 6 |
| Difficulty Level | Easy |
If you already love my Chicken Gnocchi Soup, you are going to absolutely adore this slow cooker version.
Why You’ll Love This Slow Cooker Chicken Gnocchi Soup Recipe
This soup is everything you want on a cold, grey afternoon, and it practically makes itself. You spend about 20 minutes chopping and loading up the slow cooker, and then you walk away and let it do all the heavy lifting.
The flavor base is simple but incredibly satisfying. A classic mirepoix of carrots, celery, and onion simmers in rich chicken broth alongside tender chicken that practically falls apart when you touch it.
And the creaminess at the end is what really sets this recipe apart. The combination of heavy cream and a cornstarch slurry creates a velvety broth that coats every single bite of gnocchi and chicken beautifully.
- Truly hands-off cooking. Once you load up the slow cooker and set the timer, there is almost nothing else to do until it is time to eat. No stirring, no babysitting, no standing over a hot stove.
- Budget-friendly and family-approved. The ingredients are simple, affordable, and easy to find at any grocery store. My whole family eats every last drop without complaint.
- Perfect for meal prep. This soup reheats beautifully the next day, and the flavors actually deepen overnight. I often make a big batch on Sunday for easy lunches early in the week.
- Flexible and customizable. You can swap in chicken thighs for more flavor, use kale instead of spinach, or add extra veggies like mushrooms or bell peppers without throwing off the recipe.
- Restaurant-quality in your own kitchen. This recipe is inspired by the beloved Olive Garden Chicken Gnocchi Soup, and honestly, the homemade version tastes even better than the original.
Another favorite: Creamy Chicken Soup
Ingredients
The ingredient list here is beautifully simple, and almost everything is a staple you probably already have on hand. I chose boneless, skinless chicken breasts because they shred so easily right in the slow cooker, but chicken thighs work just as well if you prefer a richer, juicier bite. For the gnocchi, I always reach for store-bought potato gnocchi from the pasta aisle. It cooks up in minutes and saves a ton of effort compared to making your own from scratch.
- 1 pound (450g) boneless, skinless chicken breasts
- 4 cups (950ml) low-sodium chicken broth
- 3 medium carrots (about 1 cup / 150g), peeled and diced into small pieces
- 3 stalks celery (about 1 cup / 100g), sliced into thin rounds
- 1 medium yellow onion (about 1 cup / 150g), diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 1 pound (450g) store-bought potato gnocchi
- 1 cup (240ml) heavy cream
- 2 tablespoons cornstarch
- 1/4 cup (60ml) cold water
- 2 cups (60g) fresh baby spinach, loosely packed
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped (optional, for garnish)
Read Also: Chicken Soup
Kitchen Equipment Needed
You do not need anything fancy here. A good slow cooker and a sharp knife are really the two most important tools. I like to use a 6-quart slow cooker for this recipe because it gives you enough room for the broth and all the ingredients without being too full. Anything smaller and things can get cramped, especially once you add the gnocchi and cream later.
- 6-quart slow cooker (a 5-quart will work in a pinch, but 6-quart is ideal)
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Medium mixing bowl (for the cornstarch slurry)
- Whisk
- Two forks (for shredding the chicken)
- Wooden spoon or silicone spatula for stirring
- Ladle for serving
- Grater or microplane (for freshly grating Parmesan)
You might also enjoy: Crack Chicken Soup
Recommended Products for This Recipe
These are a few of my personal go-to products that I genuinely think make a difference when it comes to this soup. I have tested each one multiple times, and I only recommend things I truly stand behind.
1. Hamilton Beach 6-Quart Programmable Slow Cooker
A reliable, well-insulated slow cooker is the backbone of this entire recipe. I love this one because it has a programmable timer, which means I can set it in the morning and have it automatically switch to the warm setting once the cooking is done. No worrying about overcooking while I am out running errands.
2. Store-Bought Potato Gnocchi (Russer or Giovanni Brand)
Fresh, store-bought potato gnocchi is the way to go for convenience without sacrificing quality. These brands hold up beautifully in the slow cooker and come out tender and pillowy every single time. No need to hunt down a specialty store.
3. Parmigiano-Reggiano Block
Freshly grated Parmesan from a block makes a noticeable difference compared to the pre-shredded stuff in a bag. It melts more smoothly into the hot broth and has a deeper, more complex flavor that really elevates the soup.
4. OXO Good Grips Microplane Grater
Grating cheese by hand can be a hassle, but this grater makes it fast and painless. The ergonomic handle and sharp grating surface mean you spend less time grating and more time eating.
For another cozy slow cooker favorite, try: Marry Me Chicken Soup
Step-by-Step Instructions: How to Make Slow Cooker Chicken Gnocchi Soup
This recipe has a few distinct phases: the initial slow cook, the chicken shredding, and then the final cream and gnocchi addition. Do not skip any of these steps, and pay close attention to the timing on the gnocchi. Trust me, it makes all the difference.
1. Prep Your Vegetables and Aromatics
- Peel and dice the carrots into small, even pieces, about 1/4 inch (6mm) thick. Uniform cuts help them cook evenly in the slow cooker.
- Slice the celery stalks into thin rounds, roughly 1/4 inch (6mm) thick as well. Trim off the tough ends before slicing.
- Dice the yellow onion into small pieces, about 1/4 inch (6mm). If the smell bothers you, chill the onion in the freezer for 10 minutes before cutting.
- Peel and mince the garlic cloves as finely as you can. A garlic press works great here if you have one.
2. Load the Slow Cooker
- Place the diced carrots, celery, and onion directly into the bottom of your 6-quart slow cooker. Spread them out in an even layer so they cook uniformly.
- Sprinkle the minced garlic over the vegetables.
- Lay the chicken breasts on top of the vegetables in a single layer. You want them nestled in among the veggies so the broth surrounds them evenly.
- Sprinkle the Italian seasoning, dried thyme, dried rosemary, salt, and black pepper evenly over the chicken and vegetables. Do not be shy with the seasoning here. You can always adjust at the end, but it is harder to add depth once the soup is already cooked.
- Drop in the bay leaf.
- Pour the chicken broth over everything. The liquid should come up to about the level of the chicken. If it does not quite cover it, that is perfectly fine. The slow cooker will create steam and the chicken will cook through.
3. Slow Cook the Chicken and Vegetables
- Place the lid on the slow cooker. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165 degrees F (74 degrees C) and can be easily pulled apart with two forks.
- Do not open the lid during the cooking process unless absolutely necessary. Every time you lift the lid, you release heat and add about 20 to 30 minutes to the cooking time.
- The vegetables should be tender but not completely falling apart. The broth will have absorbed all those lovely herby flavors by the time the cook time is up.
4. Shred the Chicken
- Carefully remove the chicken breasts from the slow cooker using tongs or a slotted spoon. Place them on a cutting board or into a shallow bowl.
- Use two forks to pull the chicken apart into shreds. You want bite-sized pieces, not too thick and not too thin. If the chicken is cooked properly, it should shred very easily with almost no effort.
- Set the shredded chicken aside for now. You will add it back in the next step.
- Remove and discard the bay leaf from the slow cooker at this point.
5. Make the Cornstarch Slurry
- In a medium mixing bowl, combine the 2 tablespoons of cornstarch with the 1/4 cup (60ml) of cold water. This is important: the water must be cold, not warm or hot. Cold water prevents the cornstarch from clumping.
- Whisk the mixture together until it is completely smooth and there are no lumps at all. It will look slightly milky and thin. This slurry is what gives the soup its thick, creamy consistency.
6. Add the Cream, Gnocchi, and Chicken Back In
- Pour the heavy cream into the slow cooker and stir gently to combine with the broth.
- Add the cornstarch slurry to the slow cooker and stir well to distribute it evenly throughout the broth.
- Add the store-bought potato gnocchi directly into the slow cooker. Stir gently to submerge them in the liquid.
- Return the shredded chicken to the slow cooker and give everything one more gentle stir.
- Place the lid back on and cook on high for 30 to 45 minutes. The gnocchi are done when they have puffed up slightly and feel tender when you press one with a spoon. Do not overcook them or they will become mushy.
7. Finish with Spinach and Parmesan
- Once the gnocchi are tender and the broth has thickened to a creamy consistency, add the fresh baby spinach to the slow cooker.
- Stir gently for about 30 seconds to a minute. The heat from the soup will wilt the spinach almost instantly. You do not want to cook it any longer than that or it will turn dark and bitter.
- Stir in the freshly grated Parmesan cheese until it melts into the soup and is evenly distributed.
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. Sometimes a tiny pinch more salt at the end can really bring all the flavors together.
8. Serve and Enjoy
- Ladle the soup into bowls, making sure to get a good mix of chicken, gnocchi, veggies, and broth in each serving.
- Top each bowl with an extra sprinkle of freshly grated Parmesan cheese and a few leaves of chopped fresh parsley if you like.
- Serve immediately alongside crusty bread, garlic bread, or a simple green salad for the perfect meal.
If you enjoy creamy Italian-style soups, you will also love my Sausage Tortellini Soup.
Tips for The Best Slow Cooker Chicken Gnocchi Soup
I learned most of these tips the hard way through trial and error, so hopefully you can skip a few of my early mistakes. The single biggest lesson I took away from my first attempt was all about gnocchi timing. Everything else is pretty forgiving, but those little dumplings need some attention.
- Never add the gnocchi at the start. This is the number one tip I want you to remember. Gnocchi cook very quickly and will turn to mush if they sit in hot liquid for hours. Always add them in the last 30 to 45 minutes of cooking, right alongside the cream.
- Use cold water for the cornstarch slurry. Hot or warm water will cause the cornstarch to clump and form lumps in your broth. Always whisk it into cold water first, then pour the smooth slurry into the soup.
- Do not skip the bay leaf. I know it feels like a small thing, but a single bay leaf adds a subtle depth and warmth to the broth that you will definitely notice if it is missing.
- Season as you go. Add your initial salt and pepper before cooking, then taste again at the very end before serving. The flavors concentrate as the soup cooks, so you may need less seasoning than you think.
- Shred the chicken while it is still warm. Hot chicken shreds much more easily than cold chicken. If you let it cool down too much, it gets tougher and harder to pull apart.
- Use fresh spinach, not frozen. Frozen spinach releases a lot of water and can make the broth watery. Fresh baby spinach wilts beautifully in about 30 seconds and keeps the soup thick and creamy.
- Grate your own Parmesan. Pre-shredded Parmesan contains anti-caking agents that prevent it from melting smoothly. A freshly grated block will melt into the soup like a dream.
- Do not open the lid early. Every time you lift the lid during the long cook, you let out steam and heat, which adds 20 to 30 minutes to your total cooking time. Resist the urge to peek.
Read Also: Lasagna Soup
What to Serve with Slow Cooker Chicken Gnocchi Soup
This soup is honestly satisfying enough to be a full meal on its own, but pairing it with the right sides can take it from great to truly spectacular. I like to keep things simple and let the soup be the star of the show.
A piece of crusty bread to soak up that creamy broth is basically non-negotiable in our house.
- Crusty bread or a warm baguette. This is my top recommendation every single time. A thick slice of sourdough or a crusty Italian loaf is perfect for dipping into the creamy broth.
- Dinner Rolls. Soft, pillowy homemade rolls are an absolute crowd-pleaser and they pair beautifully with creamy soups.
- Homemade Biscuit. Warm, buttery biscuits are another fantastic option, especially during the colder months.
- A simple green salad. A light side salad with mixed greens, cherry tomatoes, and a lemon vinaigrette provides a fresh, bright contrast to the richness of the soup.
- Garlic bread. You cannot go wrong with garlic bread alongside any Italian-inspired dish. Store-bought works fine, but homemade is even better.
- Creamy Tomato Basil Soup. If you are hosting a soup night or want to serve a duo, this classic pairs wonderfully alongside the chicken gnocchi.
- Roasted vegetables. A tray of roasted Brussels sprouts, cherry tomatoes, or zucchini adds a nice veggie element to round out the meal.
Variations of Slow Cooker Chicken Gnocchi Soup
One of the best things about this recipe is how flexible it is. I have tried quite a few variations over the years, and each one has been just as delicious as the original. The base recipe is so solid that it works as a great starting point for all kinds of swaps and additions.
Here are some of my favorite ways to mix things up:
- Chicken thighs instead of breasts. Bone-in, skin-on thighs add a richer, deeper flavor to the broth. Boneless, skinless thighs also work and are easier to shred. I actually prefer thighs on days when I want a more robust soup.
- Kale instead of spinach. Kale holds up better in hot liquid than spinach does and adds a slightly earthier flavor. Just chop it into small pieces and stir it in during the last 10 minutes of cooking so it has time to wilt fully.
- Add bacon or pancetta. Cook a few strips of bacon or pancetta until crispy, crumble them up, and sprinkle on top of each bowl right before serving. It adds an incredible salty, smoky crunch that takes the soup to another level.
- Swap heavy cream for evaporated milk. If you want a lighter version, evaporated milk creates a surprisingly creamy broth with less fat. The texture is just slightly thinner, but the flavor is still rich and satisfying.
- Toss in some mushrooms. Sliced cremini or button mushrooms can go in at the beginning with the other vegetables. They add an earthy, savory depth that pairs beautifully with the Italian herbs.
- Make it a Butternut Squash Gnocchi version. Swap out the potato gnocchi for butternut squash gnocchi for a fun seasonal twist, especially perfect in the fall.
- Add a splash of white wine. Pour in about 1/4 cup (60ml) of dry white wine along with the chicken broth at the start. It adds a lovely layer of depth and a subtle acidity that brightens the whole soup.
- Use rotisserie chicken. If you are short on time, skip the raw chicken entirely. Simply shred a store-bought rotisserie chicken and add it in during the last hour of cooking along with the gnocchi and cream.
Storage and Reheating
This soup stores beautifully, which makes it an excellent candidate for batch cooking and meal prep. I usually make a big pot on the weekend and enjoy it for lunches throughout the week. Just keep a few things in mind when it comes to storing and reheating so you get the best results.
- Refrigerator storage. Transfer any leftover soup to an airtight container and store it in the refrigerator for up to 4 days. Make sure the soup has cooled down to room temperature before sealing and refrigerating it.
- Freezer storage. You can freeze this soup for up to 2 to 3 months, but keep in mind that the cream and gnocchi may change texture slightly after thawing. If you plan to freeze it, consider leaving the gnocchi out and adding fresh gnocchi when you reheat. Use freezer-safe containers and leave about an inch of space at the top to allow for expansion.
- Reheating on the stovetop. Pour the soup into a saucepan over medium-low heat. Stir gently and heat slowly until warmed through. Avoid cranking the heat too high or the cream can separate and the gnocchi can fall apart.
- Reheating in the microwave. For a single serving, the microwave works just fine. Pour the soup into a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring between each one, until heated through.
- Refreshing the gnocchi. If the gnocchi have gotten a bit soft or mushy from sitting in the broth overnight, you can remove them and cook a fresh batch of gnocchi to stir back in. It only takes a couple of minutes and makes a big difference in texture.
For more cozy slow cooker ideas, try: Crockpot Fall Recipes
Nutritional Facts
These nutritional values are approximate and based on one serving (about 1 and 1/2 cups), calculated using the exact ingredient amounts listed in this recipe. Keep in mind that actual values can vary depending on the specific brands you use and any substitutions you make. For instance, swapping heavy cream for evaporated milk will lower the fat content noticeably.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 390 |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 620mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Total Sugars | 4g |
| Protein | 28g |
| Vitamin A | 110% DV |
| Vitamin C | 12% DV |
| Calcium | 18% DV |
| Iron | 10% DV |
Read Also: Easy Healthy Dinner Recipes for Family
Health Benefits of Key Ingredients
Even though this is a comforting, creamy soup, the ingredients that make it so good are actually packed with nutrients. You are not just treating yourself to something delicious here. You are also fueling your body with some genuinely wholesome food.
- Chicken breast. One of the leanest sources of high-quality protein available. Protein is essential for muscle repair, keeping you full, and supporting healthy immune function. A single serving of this soup delivers a solid 28 grams of protein.
- Carrots. Rich in beta-carotene, which your body converts into vitamin A. Vitamin A supports healthy vision, skin, and immune function. Carrots also provide a natural sweetness that balances the savory herbs in the broth.
- Celery. A surprisingly nutrient-dense vegetable despite being so low in calories. Celery contains vitamin K, which is important for healthy bone function and proper blood clotting.
- Onions. A great source of quercetin, a powerful antioxidant that has been linked to reduced inflammation. Onions also add incredible depth of flavor as they slowly cook down in the broth.
- Garlic. Known for its immune-boosting properties, garlic contains allicin, a compound with antimicrobial and anti-inflammatory benefits. Even a few cloves can make a meaningful difference nutritionally.
- Baby spinach. One of the most nutrient-dense leafy greens out there. Spinach is loaded with iron, folate, and vitamin C, all of which play important roles in energy production and immune health.
- Potato gnocchi. While gnocchi are primarily a carbohydrate source, potatoes do contain potassium and vitamin C. They provide the satisfying, filling quality that makes this soup so comforting after a long day.
- Parmesan cheese. A surprisingly good source of calcium and protein. A small sprinkle adds flavor and a nutritional boost without adding too much fat to the overall dish.
For more soups loaded with wholesome ingredients, try my Lentil and Vegetable Soup.
FAQs About Slow Cooker Chicken Gnocchi Soup
1. Can I use frozen chicken in the slow cooker?
It is not recommended to cook frozen chicken directly in the slow cooker. Frozen meat takes too long to reach a safe temperature in a slow cooker, which can allow bacteria to grow in the danger zone.
Always thaw your chicken completely in the refrigerator the night before you plan to make this soup.
2. What kind of gnocchi should I use?
Store-bought potato gnocchi from the pasta aisle is the easiest and most convenient option, and it works beautifully in this recipe. You can use fresh, dried, or frozen gnocchi.
All three will cook up tender in the slow cooker, but just avoid adding any type of gnocchi at the very beginning of the cook time, as they will fall apart.
3. Can I make this soup ahead of time?
Absolutely. You can chop all the vegetables, portion out the seasonings, and even place the chicken and veggies into the slow cooker insert the night before.
Cover and refrigerate overnight, then simply pull it out in the morning, pop the insert back into the slow cooker, pour in the broth, and turn it on. It saves a ton of time on busy mornings.
4. How do I make the soup thicker?
If your soup ends up thinner than you like, simply mix an extra tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the soup during the last 15 minutes of cooking. Let it simmer with the lid on for a few more minutes and it will thicken right up.
You can repeat this process if needed, but one extra round is usually plenty.
5. Can I substitute heavy cream with something lighter?
Yes, and there are a few great options. Evaporated milk is the most popular swap and creates a surprisingly creamy result with less fat.
Half-and-half is another solid choice if you want something in between. You can also use full-fat coconut cream for a dairy-free version, though the flavor will be slightly different.
For another creamy slow cooker soup you will love, check out my Zuppa Toscana.
Slow Cooker Chicken Gnocchi Soup
Ingredients
- 1 lb boneless, skinless chicken breasts - 450g
- 4 cups low-sodium chicken broth - 950ml
- 3 medium carrots - about 1 cup or 150g, peeled and diced into 1/4-inch pieces
- 3 stalks celery - about 1 cup or 100g, sliced into 1/4-inch rounds
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 cloves garlic - minced
- 1 tsp dried Italian seasoning
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt - or more to taste
- 1/2 tsp black pepper - or more to taste
- 1 lb store-bought potato gnocchi - 450g
- 1 cup heavy cream - 240ml
- 2 tbsp cornstarch
- 1/4 cup cold water - 60ml
- 2 cups fresh baby spinach - 60g, loosely packed
- 1/2 cup freshly grated Parmesan cheese - 50g, plus more for serving
- fresh parsley - chopped, optional garnish
Equipment
- 6-quart slow cooker - 5-quart will work but 6-quart gives more room
- Sharp chef’s knife - For prepping vegetables
- Cutting board
- Measuring cups and spoons
- Medium mixing bowl - For making the cornstarch slurry
- Whisk - To mix the cornstarch slurry until smooth
- Two forks - For shredding the cooked chicken
- Wooden spoon or silicone spatula - For stirring
- Ladle - For serving
- Microplane or grater - For freshly grating Parmesan
Method
- Peel and dice the carrots into 1/4-inch pieces, slice the celery into thin rounds, dice the onion, and mince the garlic. Keep all cuts uniform so the vegetables cook evenly.
- Add the carrots, celery, onion, and garlic to the slow cooker, then lay the chicken breasts on top. Sprinkle with Italian seasoning, thyme, rosemary, salt, and pepper, add the bay leaf, and pour the chicken broth over everything.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C) and the vegetables are tender. Avoid lifting the lid during cooking.
- Remove the chicken breasts with tongs and shred them into bite-sized pieces using two forks. Discard the bay leaf, then set the shredded chicken aside.
- In a medium bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. The water must be cold to prevent clumping.
- Stir the heavy cream and cornstarch slurry into the slow cooker, then add the gnocchi and the shredded chicken. Cover and cook on high for 30 to 45 minutes until the gnocchi are tender and the broth has thickened.
- Stir in the baby spinach until wilted, about 30 seconds, then add the Parmesan cheese and stir until melted. Taste and season with additional salt and pepper as needed.
- Ladle the soup into bowls, topping each with extra Parmesan and a sprinkle of fresh parsley if desired. Serve immediately alongside crusty bread.
Nutrition
Notes
- Never add gnocchi at the start: Potato gnocchi will turn to mush if cooked for hours. Always add them during the last 30 to 45 minutes of cooking.
- Use cold water for the slurry: Warm or hot water causes cornstarch to clump. Always whisk it into cold water first before adding to the soup.
- Chicken thigh substitution: Boneless, skinless chicken thighs can replace breasts for a richer, juicier soup with deeper flavor.
- Lighter cream option: Swap heavy cream for evaporated milk to reduce fat while still achieving a creamy broth.
- Use fresh spinach only: Frozen spinach releases excess water and can thin the broth. Fresh baby spinach wilts perfectly in seconds.
- Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. A freshly grated block melts beautifully.
- Make-ahead tip: Chop all vegetables and place them in the slow cooker insert the night before. Refrigerate overnight and add the broth and chicken in the morning.
- Do not open the lid early: Each time the lid is removed, 20 to 30 minutes is added to the total cook time.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 to 3 months, but consider leaving the gnocchi out before freezing and adding fresh ones when reheating.
- Reheating: Warm on the stovetop over medium-low heat, stirring gently. Avoid high heat to prevent the cream from separating.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
If there is one soup recipe you take away from this blog, I really hope it is this one. Slow Cooker Chicken Gnocchi Soup is the perfect balance of effort and reward.
It is creamy, hearty, and full of flavor, and it takes barely any active cooking time to pull off.
I truly hope you give this a try in your own kitchen. Once your family tastes it, I have a feeling it will become a regular on your dinner rotation, just like it has for mine.
If you make this recipe, I would love to hear how it turned out. Drop a comment below and let me know if you made any fun substitutions or if your family loved it as much as mine does.
And if you enjoyed this recipe, please share it with a friend who could use a cozy new soup to add to their collection.
Recommended:
- Chicken Taco Soup
- Slow Cooker Taco Soup
- Pasta Fagioli
- Italian Wedding Soup
- Bone Broth Soup
- Slow Cooker Beef Barley Soup
- Roasted Butternut Squash Soup
- Carrot Ginger Soup
- Potato Leek Soup
- Fall Dinner Recipes
