Slow Cooker Chicken Gnocchi Soup

Creamy slow cooker chicken gnocchi soup with tender chicken, pillowy gnocchi, spinach, and rich broth. Easy, comforting, and family friendly.

My kids fell in love with gnocchi after we tried it at a newly opened Italian restaurant near our house. They couldn't stop talking about it for days. Since then, I've been finding ways to work gnocchi into our meals, and this creamy soup has become the one they ask for most. Whenever the weather turns cold or someone needs a comforting bowl of something warm, this is what I make.

Gnocchi in slow cooker soups is tricky because they're delicate and can turn to mush if they cook too long. The key is adding them in the last 20-30 minutes instead of at the beginning with everything else. If you put them in too early, they absorb too much liquid and break down into the broth, which turns the whole thing gummy instead of having distinct, pillowy pieces. The protein needs long, slow cooking to get tender enough to shred, but the pasta needs just enough time to cook through without disintegrating. Getting that timing right is what keeps the texture where it should be.

What makes this soup something you'll crave is how rich and creamy it gets without being heavy. The broth has body to it, and the greens stirred in at the end add freshness. My kids like theirs with extra cheese on top, and I usually make a bigger batch because leftovers disappear fast.

It's the kind of recipe that feels like it took more effort than it actually did, which makes it perfect for weeknights when I want something comforting but don't have hours to spend in the kitchen. Everything goes in the slow cooker, the lid goes on, and hours later the house smells so good.

Ingredients

Boneless, skinless chicken breasts are the base of this soup and cook directly in the slow cooker. They cook gently over several hours and shred easily without drying out. I prefer starting with raw chicken here instead of rotisserie because it absorbs the broth and seasoning as it cooks, which gives the soup a more cohesive flavor.

Carrots, celery, onion, and garlic build the vegetable base and add sweetness and depth to the broth. Chicken broth creates the soup base, while Italian seasoning, salt, and black pepper season everything as it cooks.

Cream of chicken soup and heavy cream give the broth its thickness. The canned soup adds body without needing a roux, which keeps the recipe simple and reliable in a slow cooker. Heavy cream creates a richer texture, but half-and-half is a good alternative if you want something lighter while still keeping the soup creamy.

Potato gnocchi set this soup apart from a standard chicken noodle version. They hold their shape better than pasta and stay soft without turning mushy, even after simmering. Fresh baby spinach and shredded Parmesan cheese are added at the very end. Spinach wilts quickly and keeps its color when stirred in just before serving. 

See the recipe card for exact quantities.

How to Make Slow Cooker Chicken Gnocchi Soup?

This slow cooker chicken gnocchi soup is built in stages so the chicken cooks gently, the broth develops body, and the gnocchi stay tender without falling apart. It's the perfect comfort soup especially when the temperature is low.

Build the soup base

Place the chicken breasts in the bottom of the slow cooker. Add the carrots, celery, onion, and garlic, spreading everything out so it cooks evenly.

Add the broth and seasonings

Pour in the chicken broth and the cream of chicken soup. Stir to combine, then add the Italian seasoning, salt, and pepper. Make sure the chicken is mostly submerged so it cooks evenly.

Slow cook until the chicken is tender

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken should be fully cooked and easy to pull apart with a fork.

Shred the chicken

Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir it into the soup.

Add the gnocchi and cream

Stir in the gnocchi and heavy cream. Cover and cook on HIGH for 30 to 40 minutes, until the gnocchi are tender and the soup has thickened slightly.

Finish with spinach and cheese

Stir in the spinach and Parmesan cheese. Cook for another 5 to 10 minutes, just until the spinach wilts and the cheese melts into the broth.

Adjust and serve

Taste the soup and adjust the seasoning as needed. Serve warm, topped with extra Parmesan and a sprinkle of parsley if you like.

Make it Better

You can tweak this soup in a few easy ways depending on what you’re in the mood for. For a bacon gnocchi soup, stir in cooked, crumbled bacon right before serving so it stays crisp. To make a vegetable gnocchi soup, leave out the chicken and add vegetables like zucchini, corn, or peas during the last hour of cooking so they stay tender, not soft. If you’re aiming for an Olive Garden–style version, a small pinch of nutmeg and extra Parmesan go a long way in rounding out the flavor.

For heat, crushed red pepper flakes or a small splash of hot sauce can be mixed in at the end and adjusted to taste. If you want a lighter option, skip the cream of chicken soup and replace it with an extra cup of broth plus two tablespoons of cornstarch. Stir the cornstarch into a little cold broth first, then add it to the slow cooker so the soup thickens without turning cloudy.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the soup has thickened.

For freezing, it’s best to store the soup before adding the gnocchi and cream. Freeze the base in a freezer-safe container, then add the gnocchi and cream fresh when reheating for the best texture.

Recipe