Prep Time: 15 mins | Cook Time: 5 hrs 30 mins | Total Time: 5 hrs 45 mins | Yield: 10 Servings
This Creamy Crockpot Chicken Gnocchi Soup is total comfort food! Slow-cooked to perfection for almost 6 hours, you will be so glad that you tried this recipe. Enjoy!
Ingredients:
4 slices cooked bacon optional, to serve
2 tsp dried basil
4 cloves garlic, minced
1-2 stalks of celery, chopped
4 c chicken broth
1 small onion chopped
3 c fresh baby spinach
1 1-pound package of potato gnocchi mini if you can find them
3-4 medium carrots, peeled and chopped
2 tsp Italian seasoning
1-pound boneless, skinless chicken breasts
2 12 oz cans of evaporated milk
2 tbsp cold water
2 tbsp cornstarch
1 tsp salt
10-12 cranks of freshly ground black pepper
Directions:
In the bottom of a large slow cooker, add celery, carrots, basil, onion, garlic, chicken breasts, pepper, Italian seasoning, and pepper. Stir everything to combine. Add the chicken stock over.
Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting or 4 hours on a high setting.
Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred them into small pieces and put them back into the slow cooker.
Combine water and cornstarch, then add it into the slow cooker together with the gnocchi and evaporated milk. Stir everything to combine. Cook for half an hour.
Add the spinach and stir until wilted. Taste and add more seasonings if needed.
Top each serving with crumbled bacon.
Serve and enjoy!
Notes:
Make sure to dissolve the cornstarch in cold water.
Add more cornstarch if you want the sauce to be thicker.
Nutrition Facts:
Serving: 1cup, Calories: 273 kcal | Carbohydrates: 30g | Protein: 20g | Fat: 9g | Saturated fat: 4g | Cholesterol: 52mg | Sodium: 616mg | Potassium: 625mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4090IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 3mg
Ingredients
- 4 slices cooked bacon optional, to serve
- 2 tsp dried basil
- 4 cloves garlic, minced
- 1-2 stalks of celery, chopped
- 4 c chicken broth
- 1 small onion chopped
- 3 c fresh baby spinach
- 1 1-pound package of potato gnocchi mini if you can find them
- 3-4 medium carrots, peeled and chopped
- 2 tsp Italian seasoning
- 1-pound boneless, skinless chicken breasts
- 2 12 oz cans of evaporated milk
- 2 tbsp cold water
- 2 tbsp cornstarch
- 1 tsp salt
- 10-12 cranks of freshly ground black pepper
Instructions
In the bottom of a large slow cooker, add celery, carrots, basil, onion, garlic, chicken breasts, pepper, Italian seasoning, and pepper. Stir everything to combine. Add the chicken stock over.
Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting or 4 hours on a high setting.
Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred them into small pieces and put them back into the slow cooker.
Combine water and cornstarch, then add it into the slow cooker together with the gnocchi and evaporated milk. Stir everything to combine. Cook for half an hour.
Add the spinach and stir until wilted. Taste and add more seasonings if needed.
Top each serving with crumbled bacon.
Serve and enjoy!
Notes
Make sure to dissolve the cornstarch in cold water. Add more cornstarch if you want the sauce to be thicker.
