This Crockpot Chicken Gnocchi Soup is an easy meal that’s simple, filling, and even your picky eater will surely eat. It’s creamy, full of tender chicken and soft gnocchi, and packed with veggies.

Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code NEWYEARS50. Get it here.

photo of the finished crockpot chicken gnnochi

WANT TO SAVE THIS FOR LATER?

We'll email it to you - along with our free printable party planner!

If you love an easy slow cooker dinner that doesn’t take much prep, this recipe is for you. It’s one of my favorite family dinner ideas for busy days.

Serve it with bread or a simple salad. But I love it with bread on the side!

How to Make Crockpot Chicken Gnocchi Soup

Ingredients you’ll need for this recipe

2 celery ribs, chopped
2–3 large carrots, peeled and chopped
1/2 medium onion, diced
1 tsp. dried parsley
2 tsp. minced garlic
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
2 large boneless, skinless chicken breasts
4 cups low sodium chicken broth
3/4 cup heavy cream
1 tbsp. cornstarch
3 cups potato gnocchi
1 cup fresh spinach, roughly chopped
1/2 cup grated parmesan cheese

Crockpot Chicken Gnocchi Soup Process Ingredients

Step-by-Step Guide

1. Add the chicken breasts to your crockpot. Then, add the chopped carrots, celery, and onion.

crockpot chicken gnocchi soup process photo

2. Sprinkle the parsley, garlic, thyme, salt, and pepper over the top. Pour in the chicken broth.

3. Cook on high for 3–4 hours or on low for 6–8 hours.

4. About one hour before the cooking time is done: Whisk together the heavy cream and cornstarch until smooth.

5. Stir it into the crockpot and add the gnocchi.

6. Right before serving: Stir in the chopped spinach and grated parmesan cheese.

7. Let it cook for about 5 minutes, just until the cheese melts and the spinach softens.

8. Give everything a gentle stir, and it’s ready to serve.

Serve & Enjoy!

photo of the finished crockpot chicken gnocchi soup process photo

Important Recipe Notes

You can leave the chicken breasts whole and slice before serving, or remove them near the end, shred with two forks, and stir back into the soup. Shredded chicken blends in nicely.
Don’t add gnocchi too early: Add the gnocchi during the last hour of cooking. If added too soon, it can get too soft.
Make sure the heavy cream and cornstarch are fully whisked until smooth before adding. This helps thicken the soup without lumps.
Stir in the spinach just before serving. It only needs a few minutes to soften.
If the soup is too thick, add a splash of chicken broth. If it’s too thin, let it cook uncovered a little longer.
Store leftovers in the fridge for up to 3–4 days in an airtight container. The soup will thicken as it sits.
Because of the cream and gnocchi, this soup may change texture when frozen. For best results, enjoy fresh or refrigerate instead of freezing.

Prep Time:15

Cook Time:3

Total Time:3 15

Ingredients

2 celery ribs chopped
2–3 large carrots peeled and chopped
1/2 medium onion diced
1 tsp. dried parsley
2 tsp. minced garlic
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
2 large boneless skinless chicken breasts
4 cups low sodium chicken broth
3/4 cup heavy cream
1 tbsp. cornstarch
3 cups potato gnocchi
1 cup fresh spinach roughly chopped
1/2 cup grated parmesan cheese

Instructions

Add the chicken breasts to your crockpot. Add the chopped carrots, celery, and onion.
Sprinkle the parsley, garlic, thyme, salt, and pepper over the top. Pour in the chicken broth.
Cook on high for 3–4 hours or on low for 6–8 hours.
About one hour before the cooking time is done: Whisk together the heavy cream and cornstarch until smooth.
Stir it into the crockpot and add the gnocchi.
Right before serving: Stir in the chopped spinach and grated parmesan cheese.
Let it cook for about 5 minutes, just until the cheese melts and the spinach softens.
Give everything a gentle stir, and it’s ready to serve.

Servings: 6

Calories: 420kcal

Author: carlycampbell