There's something wonderfully cozy about a bowl of creamy, comforting soup simmering all day. This Slow Cooker Chicken Gnocchi Soup Recipe has been a staple in my home during chilly evenings, blending tender chicken with pillowy gnocchi that melts in your mouth. Trust me, it's worth savoring every spoonful!

A white speckled bowl filled with creamy soup showing three main layers: a thick, pale yellow creamy liquid base with black pepper sprinkled on top, several bright green spinach leaves scattered throughout, and soft potato pieces with a light yellow tone floating inside. Small thin orange carrot strips are mixed among the other ingredients. A silver spoon rests inside the bowl on the right side. In the background, a white bowl with mixed peppercorns sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Gnocchi Soup Recipe
Top Tip
How to Serve Slow Cooker Chicken Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Gnocchi Soup Recipe

Why You'll Love This Recipe

Honestly, what got me hooked on this Slow Cooker Chicken Gnocchi Soup Recipe is how effortlessly it comes together without sacrificing flavor. It’s a meal that feels homemade but lets your slow cooker do the heavy lifting, freeing you up to relax or prep other dishes.

No Fuss, Big Flavor: Toss everything in the slow cooker and walk away—perfect for busy days.
Velvety Creaminess: The heavy cream and nutmeg create subtle layers of richness you wouldn’t expect from a slow cooker.
Pillowy Potato Gnocchi: Gnocchi cooks right in the broth, soaking up all the savory goodness for melt-in-your-mouth bites.
Comfort in a Bowl: Between the tender chicken, fresh spinach, and hearty veggies, it’s a nourishing, satisfying meal every time.

A white bowl filled with thick creamy soup shows a mix of soft yellow gnocchi, green spinach leaves, small white pieces of chicken, and thin orange carrot strips, all floating in a light cream-colored broth speckled with black pepper; the bowl sits on a white marbled surface next to a small white bowl of mixed black, white, red, and green peppercorns, a piece of torn bread, two shiny silver spoons placed side by side, and a white plate holding two pieces of sesame-covered bread, with a blue striped cloth partly visible on the left side, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup is a wonderful symphony of simple ingredients that balance each other beautifully. From the mild sweetness of carrots and onions to the earthy notes of spinach and herbs, each element adds depth without overwhelming that creamy broth.

Flat lay of boneless, skinless chicken breasts with pale pink flesh and smooth skin, half a yellow onion diced into small neat cubes, four cloves of garlic whole and unpeeled with creamy white papery skins, one celery stalk cut into crisp green pieces, a small white ceramic bowl holding finely shredded bright orange carrots, a small white ceramic bowl filled with golden chicken broth, a small white ceramic bowl containing heavy cream with a smooth, glossy surface, a small white ceramic bowl holding pillowy potato gnocchi pasta, a tight bundle of fresh baby spinach leaves with vibrant deep green color, a single dried bay leaf with muted olive tones, scattered dried basil and Italian seasoning herbs in small delicate piles, a tiny pinch of ground nutmeg powder as warm beige dust, whole uncracked eggs with smooth light brown shells arranged symmetrically, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Lean and tender, these cook perfectly in the slow cooker without drying out, and shred easily.
Yellow onion: Adds natural sweetness and aroma, making the broth flavorful right from the start.
Garlic cloves: Essential for depth; I always use fresh minced garlic for the best punch.
Celery: Alongside carrots, it builds a subtle base flavor; make sure to dice finely so it softens well.
Shredded carrots: Bring a touch of sweetness and color, plus they integrate seamlessly once cooked down.
Chicken broth: The backbone of the soup—choose a low-sodium version if you want more control on seasoning.
Dried basil & Italian seasoning: Classic herb notes that brighten and elevate the soup's flavor.
Ground nutmeg: A secret weapon! Just a pinch adds warmth and a hint of earthiness that takes the creaminess up a notch.
Bay leaf: Infuses a subtle herbal aroma during slow cooking—don't forget to remove it before serving.
Salt and pepper: To season and enhance all the other flavors. Taste and adjust as you go.
Heavy cream: Adds the luscious texture that turns this soup from everyday to special.
Potato gnocchi: Soft and pillowy, it cooks right in the soup, soaking up every bit of flavor.
Fresh baby spinach: Light and vibrant, it wilts seamlessly without overpowering the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Slow Cooker Chicken Gnocchi Soup Recipe is so flexible—you can tweak it to fit what you have in the kitchen or your mood. I often swap spinach for kale when I want a heartier green, or throw in mushrooms for an earthier twist.

Variation: One time, I used turkey breasts instead of chicken and it was just as delicious—gives a slightly different lean protein profile.
Dairy-free option: Swap heavy cream for full-fat coconut milk to keep creamy texture but skip dairy, it still tastes amazing.
Spicier twist: Add a pinch of red pepper flakes with the herbs for a little warmth without overpowering the subtle flavors.
Vegetarian-friendly: Skip the chicken, use veggie broth, and add mushrooms or white beans instead for protein.

Step-by-Step: How I Make Slow Cooker Chicken Gnocchi Soup Recipe

Step 1: Layer Your Base Flavors

Start by placing your chicken breasts at the bottom of a 6-quart slow cooker. Then add the diced onion, minced garlic, celery, and shredded carrots all on top. Trust me, layering like this helps the flavors mingle as everything cooks low and slow.

Step 2: Season and Pour Broth

Sprinkle in your dried basil, Italian seasoning, ground nutmeg, and the bay leaf, plus salt and pepper to taste. Pour the chicken broth over everything—make sure the chicken is mostly submerged to keep it juicy while cooking.

Step 3: Slow Cook to Perfection

Set your slow cooker to high for 3-4 hours or low for 6-8 hours. During this time, the chicken will cook tender and the veggies soften, making a wonderfully aromatic broth. Peek only after the minimum time to avoid losing heat.

Step 4: Shred Chicken and Add Cream & Gnocchi

Remove the chicken breasts and shred them into bite-sized pieces, then discard the bay leaf. Stir the chicken back into the slow cooker. Pour in the heavy cream and add the potato gnocchi. Switch your slow cooker to high and let it cook for another 30-45 minutes until the gnocchi is tender and the soup thickens beautifully.

Step 5: Wilt the Spinach and Adjust Seasoning

Finally, toss in the fresh baby spinach and cover. Let the residual heat gently wilt the greens—this only takes a couple of minutes. Give it a good taste and season with extra salt and pepper if needed before serving.

Top Tip

After making this Slow Cooker Chicken Gnocchi Soup Recipe multiple times, I’ve found these little tricks make a big difference in flavor and texture.

Use fresh garlic: Dried garlic powder just doesn’t give this soup the same depth—fresh minced garlic adds that cozy aroma and gentle bite.
Don’t skip the nutmeg: It’s subtle but it lifts the creaminess into a whole new level of comfort food.
Add gnocchi at the end: Adding gnocchi too early can make it mushy, so wait until the slow cooker’s almost done to get that perfect tender-chewy texture.
Shred chicken while hot: It’s easier to shred right after cooking—don't let it cool down too much or you’ll spend extra time.

How to Serve Slow Cooker Chicken Gnocchi Soup Recipe

Garnishes

I like to top this soup with a sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley. The cheese adds umami and saltiness, while the parsley brightens up the rich soup. Sometimes, I'll add a dash of crushed red pepper flakes when I want a little heat.

Side Dishes

Crusty bread is my go-to side, perfect for sopping up every last bit of that creamy broth. Garlic bread or a warm baguette works wonderfully. For a lighter option, serve this soup alongside a crisp green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in small, rustic bowls with a fresh herb sprig on top. You could also ladle it into hollowed-out sourdough bowls for a fun, edible serving vessel that amps up the comfort factor.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup into airtight containers and refrigerate. It keeps well for about 3-4 days. Just give it a good stir before reheating since the gnocchi can settle or thicken the broth.

Freezing

I’ve found freezing this soup doesn’t work as well because the cream and gnocchi can separate or get mushy after thawing. For best texture, I recommend enjoying leftovers within a few days instead of freezing.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring frequently until warmed through. Add a splash of broth or cream if the soup has thickened too much. This keeps the gnocchi tender and the soup silky.

Frequently Asked Questions:

Can I use frozen chicken breasts in the Slow Cooker Chicken Gnocchi Soup Recipe?

Yes! Frozen chicken breasts can be used, but it will take longer to cook—expect to add an extra hour on low or 30-60 minutes on high. Just make sure the chicken reaches a safe temperature and shreds easily before proceeding with the rest of the recipe.

What type of gnocchi works best in this soup?

Potato gnocchi, preferably fresh or store-bought, works best as they hold their shape and become perfectly tender when cooked in the slow cooker. Avoid frozen gnocchi, which can become mushy or fall apart during the slow cooking process.

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely! Start by sautéing the veggies and chicken in a large pot. Add broth and herbs, simmer until chicken is cooked through, then add cream and gnocchi at the end as described. This stovetop method will cook faster, about 30-40 minutes total.

Is it possible to make this soup dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The texture won’t be quite the same, but it still makes a delicious, creamy and comforting soup. Just be mindful of any coconut flavor you might taste.

Final Thoughts

This Slow Cooker Chicken Gnocchi Soup Recipe has been my go-to comfort meal when I want something warm, creamy, and satisfying but don’t want to fuss in the kitchen. I hope once you try it, you’ll find it as delightfully easy and soul-nourishing as I do. Really, it’s like a warm hug on a chilly day that you can make any time!