Chicken Gnocchi Soup Crockpot (Printable Version)
# What You'll Need:
→ Protein
01 -
1 lb boneless skinless chicken breasts
02 -
6 slices bacon
→ Vegetables
03 -
2 cups mirepoix (chopped onions, celery, and carrots)
04 -
2-3 cloves garlic, minced
05 -
2 cups fresh baby spinach
→ Seasonings
06 -
1-2 teaspoons dried basil
07 -
1-2 teaspoons Italian seasoning
08 -
1 teaspoon poultry seasoning
09 -
1 teaspoon salt
→ Liquids & Thickeners
10 -
4 cups chicken broth
11 -
3 tablespoons cornstarch dissolved in 2 tablespoons water
12 -
two 12-ounce cans evaporated milk
→ Pasta
13 -
2 packages (1 lb each) gnocchi (about 4 cups total)
# How to Make It:
01 -
Place chicken, mirepoix, dried basil, Italian seasoning, poultry seasoning, salt, and chicken broth in a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
02 -
Once chicken is tender, shred it directly in the slow cooker using two forks.
03 -
Stir in the cornstarch mixture, evaporated milk, and gnocchi. Replace cover and cook for another 45 minutes to 1 hour until the soup has thickened and the gnocchi has softened.
04 -
While the soup thickens, cut bacon into small pieces and fry until crispy. Drain on paper towels. Wipe most of the bacon grease from the pan, leaving just enough to sauté the garlic and spinach.
05 -
Add garlic to the pan with reserved bacon fat and sauté for one minute. Add spinach and stir until wilted. Remove from heat.
06 -
Add the bacon and wilted spinach to the slow cooker. Stir to combine. Add additional liquid as needed (approximately 1 cup of water) and adjust seasoning with salt and pepper to taste.
# Handy Tips:
01 -
For a thinner consistency, add more broth or water as needed during the final cooking stage.
02 -
The soup will continue to thicken as it cools.