Prep time: 15 mins | Cook time: 5 hrs 30 mins | Total time: 5 hrs 45 mins | Servings: 10
Incredible slow cooker or crockpot recipe with tender veggies, pillowy gnocchi, a velvety broth that no one can say no to! I am pretty sure that you’ll love the smooth and creamy base of this delicious soup and don’t forget the well-seasoned, tender chicken pieces. One heck of a meal that has everything good in the world!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 pound 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 tsp dried basil
2 tsp Italian seasoning
1 tsp salt
10-12 cranks freshly ground black pepper
4 c chicken broth
2 tbsp cornstarch
2 tbsp cold water
2 12 oz cans evaporated milk
1 1 pound package potato gnocchi mini if you can find them
3 c fresh baby spinach
4 slices cooked bacon optional, to serve
How to make Creamy Crockpot Chicken Gnocchi Soup
Step 1: In a large crockpot or slow cooker, put the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. Pour over the chicken stock or broth and cover with the lid. Cook for 6 to 8 hours on low or 4 to 5 hours on high.
Step 2: Take the chicken out of the pot and shred. Then, place right back into the pot.
Step 3: Mix the cornstarch with water in a small bowl or liquid measuring cup to make a thick slurry. Add this into the pot followed by the cans of evaporated milk and the gnocchi. Stir until incorporated. Put the lid back on and cook for 20 to 30 minutes more or until the soup is a bit thick and the gnocchi is tender.
Step 4: Before serving, add in the spinach and stir. Allow wilting for about 2 to 3 minutes. And season with more salt and pepper if desired.
Notes:
When making the slurry, make sure to use cold water as adding the cornstarch directly in hot or warm water will give the slurry a gritty texture and can lead to clumps.
Add extra cornstarch every 3 tbsp water if you prefer a thicker soup. Or just allow the soup to cook longer after adding the milk and gnocchi.
Add water or more broth, around 1/4 cup at a time if the soup is too thick, and stir well.
Nutrition Facts:
Serving: 1cup, calories: 273kcal, 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
- 1 pound 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 tsp dried basil
- 2 tsp Italian seasoning
- 1 tsp salt
- 10-12 cranks freshly ground black pepper
- 4 c chicken broth
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 12 oz cans evaporated milk
- 1 1 pound package potato gnocchi mini if you can find them
- 3 c fresh baby spinach
- 4 slices cooked bacon optional, to serve
Instructions
Step 1: In a large crockpot or slow cooker, put the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. Pour over the chicken stock or broth and cover with the lid. Cook for 6 to 8 hours on low or 4 to 5 hours on high.
Step 2: Take the chicken out of the pot and shred. Then, place right back into the pot.
Step 3: Mix the cornstarch with water in a small bowl or liquid measuring cup to make a thick slurry. Add this into the pot followed by the cans of evaporated milk and the gnocchi. Stir until incorporated. Put the lid back on and cook for 20 to 30 minutes more or until the soup is a bit thick and the gnocchi is tender.
Step 4: Before serving, add in the spinach and stir. Allow wilting for about 2 to 3 minutes. And season with more salt and pepper if desired.
Notes
When making the slurry, make sure to use cold water as adding the cornstarch directly in hot or warm water will give the slurry a gritty texture and can lead to clumps. Add extra cornstarch every 3 tbsp water if you prefer a thicker soup. Or just allow the soup to cook longer after adding the milk and gnocchi. Add water or more broth, around 1/4 cup at a time if the soup is too thick, and stir well.
