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Creamy Crockpot Chicken and Gnocchi Soup

A close-up of a white bowl filled with creamy soup fuss crockpot gnocchi chicken, topped with fresh parsley.
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A simple, fuss-free recipe for a rich and creamy chicken and gnocchi soup made entirely in the slow cooker.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (14.5 ounce) can chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 (16 ounce) package shelf-stable or refrigerated potato gnocchi
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts, chicken broth, cream of chicken soup, chopped onion, sliced carrots, sliced celery, Italian seasoning, garlic powder, and black pepper into the slow cooker basin.
  2. Stir the ingredients gently to combine.
  3. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
  5. Stir in the package of potato gnocchi. Cover and cook on high for an additional 15 to 20 minutes, or until the gnocchi are tender.
  6. Stir in the heavy cream until the soup is fully creamy.
  7. Taste and adjust seasoning if needed before serving.
  8. Ladle into bowls and garnish each serving with fresh parsley.

Notes

  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the soup during the last 15 minutes of cooking.
  • Use pre-cooked rotisserie chicken to reduce the initial cooking time by about 2 hours.
  • Shelf-stable gnocchi works best as it holds its shape well during long cooking times.

Nutrition

Find it online: https://tasteportfolio.com/creamy-soup-fuss-crockpot-gnocchi-chicken/