Slow Cooker Chicken Gnocchi

This comforting Crockpot Chicken Gnocchi Soup has been my winter salvation for years. The pillowy gnocchi and tender chicken combine in a rich, creamy broth that manages to be both hearty and comforting without feeling heavy. The slow cooker does all the hard work, filling your home with irresistible aromas all day long.

I first made this soup during a particularly brutal winter when we were snowed in for days. The combination of tender chicken, pillowy gnocchi and crispy bacon bits had my family scraping their bowls clean even after their third helping. Now it's become our unofficial "snow day" tradition.

Ingredients

• Boneless skinless chicken breasts serve as the protein foundation making this soup satisfying and filling
• Mirepoix a classic mix of onions celery and carrots that creates the aromatic base for any good soup
• Dried basil and Italian seasoning bring that warm herbaceous quality that makes this soup feel like comfort in a bowl
• Poultry seasoning enhances the chicken flavor throughout the broth
• Chicken broth choose lowsodium if possible so you can control the final saltiness
• Cornstarch creates that perfect silky texture without making the soup too heavy
• Evaporated milk provides creaminess and body without curdling during the long cook time regular milk would separate
• Gnocchi these little potato dumplings are like fluffy pillows that absorb the flavor of the broth while adding wonderful texture
• Bacon adds a smoky richness and crispy texture contrast that elevates the entire soup
• Fresh garlic minced right before using ensures maximum flavor
• Baby spinach folded in at the end adds color nutrition and a fresh element to balance the richness

Step-by-Step Instructions

Base Layer Preparation

Place your chicken mirepoix herbs seasonings and broth in the crockpot. This foundation step is crucial for developing deep flavor. Make sure your chicken is fully submerged in the broth to ensure even cooking and maximum tenderness. Cover and cook on high for 45 hours or low for 68 hours until the chicken easily shreds with two forks.

Shredding and Thickening

After the initial cooking time shred the chicken right in the crockpot. The meat should fall apart effortlessly. Now add your cornstarch mixture evaporated milk and gnocchi. The cornstarch slurry is essential for thickening without creating lumps always dissolve it in cold water before adding. Stir everything gently to combine without breaking the gnocchi. Replace the cover and cook another 45 minutes to an hour until the soup has thickened noticeably and the gnocchi has become tender but not mushy.

Bacon and Greens Finishing Touch

While the soup completes its final cooking stage fry your bacon pieces until perfectly crispy. The texture contrast between the crispy bacon and soft gnocchi is what makes this soup extraordinary. Drain bacon on paper towels then use that same pan with just a touch of the remaining bacon fat to quickly sauté your garlic and wilt the spinach. This quick cooking preserves the bright color and nutrients of the spinach while the garlic blooms in flavor without burning. Fold these final ingredients into your finished soup.

Final Adjustments

This is where you personalize your creation. Add additional liquid if the soup has thickened too much a cup of water or extra broth works perfectly. Taste and adjust salt and pepper as needed. The soup will continue to thicken as it stands so dont worry if it seems slightly thin at first.

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This soup reminds me of my grandmother's kitchen she always had something bubbling away in her crockpot during winter months. The smell of garlic and herbs would hit you the moment you walked through her door. She taught me that the secret to any good soup is building flavors in layers never rushing the process. Every time I make this gnocchi soup I can almost hear her saying "good soup takes time dear but it's worth every minute."

Make-Ahead and Storage

This soup actually improves with time as the flavors meld together. You can prepare it a day ahead and reheat gently on the stovetop or back in the slow cooker on low. The gnocchi will continue to absorb liquid so you'll likely need to add more broth when reheating. Store in airtight containers in the refrigerator for up to 4 days. When freezing portion into individual containers but note that the texture of the gnocchi may change slightly upon thawing. Always reheat frozen soup gently to prevent the cream from separating.

Easy Substitutions

No gnocchi on hand? Try using tortellini or even small shell pasta instead. The evaporated milk can be replaced with half and half or heavy cream added during the last 30 minutes of cooking. For a vegetarian version swap the chicken for white beans and use vegetable broth instead of chicken broth. The bacon can be omitted or replaced with smoked paprika for that smoky flavor. Kale works beautifully in place of spinach just add it about 10 minutes earlier as it takes longer to wilt.

Serving Suggestions

Serve this hearty soup in wide shallow bowls to showcase all the wonderful ingredients. A crusty baguette or garlic bread makes the perfect accompaniment for sopping up the rich broth. For a complete meal a simple side salad with vinaigrette provides a bright acidic contrast to the creamy soup. If serving for guests a small garnish of fresh chives or a swirl of good olive oil adds visual appeal and another layer of flavor. This soup pairs beautifully with a crisp white wine like Pinot Grigio or a light Chardonnay.

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Common Questions

→ Can I use frozen chicken for this soup?

Yes, you can use frozen chicken breasts, but it's recommended to add 1-2 hours to the cooking time. Always ensure the chicken reaches an internal temperature of 165°F before shredding.

→ What can I substitute for evaporated milk?

Heavy cream or half-and-half work well as substitutes, though the soup will be richer. For a lighter option, try whole milk mixed with 1 tablespoon melted butter per cup of milk.

→ Can I prepare this without a slow cooker?

Absolutely! Simmer all ingredients except gnocchi, milk, cornstarch, spinach and bacon in a Dutch oven for 30-40 minutes. Add the remaining ingredients as directed, cooking until gnocchi is tender and soup is thickened.

→ How do I store leftover soup?

Store cooled leftover soup in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. The soup may thicken when chilled; simply add a splash of broth or milk when reheating.

→ Is there a way to make this dairy-free?

Yes, substitute the evaporated milk with full-fat coconut milk or a dairy-free creamer. The flavor profile will change slightly, but it will maintain a creamy consistency.

→ What type of gnocchi works best in this soup?

Both shelf-stable and refrigerated potato gnocchi work well. Shelf-stable varieties may require a bit more cooking time to fully soften. Avoid using frozen gnocchi directly in the slow cooker as it can release too much water.