Crockpot Chicken Gnocchi Soup

Why You’ll Love This Recipe

I love how this recipe delivers big flavor with very little hands-on time. Everything goes into the crockpot, which means I can go about my day while the soup practically makes itself. The combination of gnocchi and creamy broth is irresistible, and the smoky bacon and sautéed garlic spinach add a burst of flavor at the end that takes it over the top. It’s great for meal prep, family dinners, or even impressing guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless skinless chicken breasts

• 2 cups mirepoix (chopped onions, celery, and carrots)

• 1–2 teaspoons dried basil

• 1–2 teaspoons Italian seasoning

• 1 teaspoon poultry seasoning

• 1 teaspoon salt

• 4 cups chicken broth

• 3 tablespoons cornstarch dissolved in 2 tablespoons water

• Two 12-ounce cans evaporated milk

• Two 1 lb packages gnocchi (about 4 cups)

• 6 slices bacon

• 2–3 cloves garlic, minced

• 2 cups fresh baby spinach

Directions

1. I place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and chicken broth into the crockpot. Then I cover it and cook on high for 4–5 hours or low for 6–8 hours until the chicken is fully cooked and tender.

2. Once the chicken is cooked, I shred it right in the crockpot using two forks.

3. I stir in the cornstarch mixture, evaporated milk, and gnocchi. Then I cover it again and let it cook for another 45 minutes to 1 hour, until the soup thickens and the gnocchi are soft.

4. While the soup finishes cooking, I cut the bacon into small pieces and fry it until crispy. I drain it on paper towels, then wipe most of the grease from the pan, keeping just a little for sautéing.

5. In the same pan, I sauté the garlic for about a minute, then add the spinach and stir until wilted.

6. I add the spinach and bacon to the crockpot, give everything a good stir, and adjust the consistency with a bit of water if it’s too thick. Finally, I taste and season again with salt and pepper as needed.

Servings and timing

This recipe serves 8 to 10 people. It takes about 10 minutes of prep time and a total of 8 to 9 hours in the crockpot, depending on whether I use the high or low setting.

Variations

• Make it dairy-free: I swap the evaporated milk with canned coconut milk or a plant-based cream.

• Add more veggies: I sometimes toss in mushrooms or peas for extra texture and flavor.

• Swap the protein: Instead of chicken, I’ve used turkey or even crumbled Italian sausage.

• Use homemade gnocchi: If I have time, making fresh gnocchi gives the soup an extra special touch.

• Spice it up: A pinch of red pepper flakes or a diced jalapeño adds a gentle kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I do it gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture if needed. This soup also freezes well, although the gnocchi may soften a bit more after thawing and reheating.

FAQs

How can I thicken the soup more?

If I want a thicker soup, I add an extra tablespoon of cornstarch dissolved in water, or let it simmer uncovered for a few minutes to reduce.

Can I make this soup vegetarian?

Yes! I omit the chicken and bacon and use vegetable broth. I sometimes add cannellini beans or mushrooms for extra heartiness.

Can I use frozen gnocchi?

Frozen gnocchi works well in this recipe. I just add them straight from the freezer without thawing, and they cook perfectly during the last hour in the crockpot.

What can I use instead of evaporated milk?

I’ve used heavy cream, half-and-half, or even plain unsweetened almond milk when I’m out of evaporated milk. Each gives a slightly different texture and flavor.

Is this soup gluten-free?

If I use gluten-free gnocchi and ensure my broth and seasonings are gluten-free, then yes—it becomes a great gluten-free meal.

Conclusion

This Crockpot Chicken Gnocchi Soup has everything I love in a comfort food: ease, flavor, and a creamy, filling result. It’s the kind of recipe I keep coming back to, especially during fall and winter months. Whether I’m serving a crowd or just meal prepping for the week, it always delivers warmth and satisfaction.