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Creamy Crockpot Chicken Gnocchi Soup is shown as a delicious and comforting featured image.

Perfect Creamy Crockpot Chicken Gnocchi Soup

This creamy crockpot chicken gnocchi soup delivers comfort and satisfying flavor with every spoonful. Searing the chicken and sautéing the aromatics builds layers of flavor, while adding the gnocchi and cream at the end prevents a watery or curdled result. This recipe ensures a perfect creamy texture and deeply satisfying taste.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth low sodium
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped for garnish

Equipment

  • 6-quart Slow Cooker
  • large skillet
  • measuring cups and spoons
  • cutting board
  • Chef's knife
  • Garlic Press
  • wooden spoon or spatula
  • fork

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear chicken thighs on both sides until browned, about 3-4 minutes per side.
  3. Add chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Transfer the vegetables to a 6-quart slow cooker.
  6. Place the seared chicken thighs on top of the vegetables.
  7. Pour in chicken broth, Italian seasoning, thyme, red pepper flakes (if using), salt, and pepper.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  9. Remove the chicken from the slow cooker and shred it with two forks.
  10. Return the shredded chicken to the slow cooker.
  11. Stir in the rinsed and drained cannellini beans and squeezed-dry spinach.
  12. Add the gnocchi to the slow cooker during the last 30 minutes of cooking.
  13. Cook until gnocchi are tender and heated through.
  14. Stir in the heavy cream and Parmesan cheese.
  15. Heat through for a few minutes, but do not boil.
  16. Ladle the soup into bowls and garnish with fresh parsley and additional grated Parmesan cheese.

Notes

For best results, don't overcook the gnocchi. Add them during the last 30 minutes to prevent mushiness. You can substitute chicken breasts for chicken thighs, but reduce the cooking time to prevent dryness. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a richer flavor, use homemade chicken broth.