19 Shares

This slow cooker chicken gnocchi soup is a creamy comfort food made with tender chicken, soft potato gnocchi, fresh vegetables, and rich herbs. An easy crockpot recipe perfect for family dinners, meal prep, or cozy weeknights with warm bread on the side.

Ingredients

2 ½ lb boneless, skinless chicken thighs (or chicken breasts)
2 cups carrots, small diced
2 cups white onion, small diced
2 cups celery, small diced
2 Tbsp fresh parsley, chopped
1 Tbsp Herbes de Provence (or poultry seasoning)
⅛ tsp paprika
⅛ tsp red pepper flakes (optional)
1 Tbsp chicken bouillon (or 1 cube)
6 cloves garlic, pressed or finely minced
4 cups chicken stock or broth
Salt and black pepper, to taste (be generous)
1 lb potato gnocchi
2 ½–3 Tbsp cornstarch
1 cup half-and-half or heavy cream
5 oz baby spinach or curly kale, torn or chopped
Fresh parmesan, for garnish
3 oz prosciutto

Instructions

Load the Slow Cooker
In a 6-quart slow cooker, combine chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes (if using), chicken bouillon, garlic, chicken stock, salt, and pepper. Stir gently to mix.
Cook the Base
Cover and cook on high for 4 hours or low for 7 hours, until the chicken is tender.
Shred the Chicken
Remove the lid and shred the chicken with two forks directly in the slow cooker (or transfer to a cutting board if you prefer). Return the shredded chicken to the pot.
Thicken the Soup
In a small bowl, whisk together cornstarch and half-and-half. Stir the mixture into the soup.
Add Gnocchi and Greens
Stir in the gnocchi and spinach (or kale). Cover again and cook on high for 30–60 minutes, stirring occasionally, until the soup thickens and the gnocchi is tender. If it isn’t thick enough, add a little more cornstarch slurry. Taste and adjust seasonings.
Make Crispy Prosciutto
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay prosciutto slices flat and bake for 7–8 minutes, until crisp. Let cool, then break into pieces.
Serve
Ladle soup into bowls, top with crispy prosciutto and parmesan, and serve warm with crusty bread.

Why You’ll Love This Recipe

A cozy, hearty soup with creamy broth and tender gnocchi.
Made in the slow cooker for easy, hands-off cooking.
Perfect for chilly nights or when you need a comforting family dinner.
Great leftovers — flavors deepen the next day.

Tips

Use chicken thighs for the best flavor and tenderness, but breasts work too.
Generously season — gnocchi and cream can mellow flavors. Add extra salt and pepper if needed.
Stir the soup occasionally during the last hour to help it thicken.
For a lighter version, use milk instead of heavy cream, though it won’t be as rich.

Variations and Substitutions

Greens: Swap spinach for kale, Swiss chard, or even arugula.
Protein: Use turkey or leftover rotisserie chicken (reduce cooking time).
Cream-free option: Replace half-and-half with extra broth for a lighter broth-based soup.
Herbs: Try Italian seasoning, rosemary, or thyme instead of Herbes de Provence.
Gnocchi swap: Use cauliflower gnocchi, gluten-free gnocchi, or even small pasta shapes.

FAQs

Can I make this ahead of time?
Yes! Cook the base (chicken, veggies, broth) and refrigerate for up to 2 days. Add gnocchi, cream, and greens when reheating.

Can I freeze this soup?
Cream-based soups don’t freeze as well. If you plan to freeze, leave out the cream and gnocchi. Add them fresh when reheating.

How can I make it thicker?
Add more cornstarch slurry or simmer uncovered on high for 10–15 minutes.

Can I cook this on the stovetop?
Yes! Simmer chicken, veggies, and broth in a large pot until chicken is cooked through. Shred, then add gnocchi, cream, and greens, cooking until thickened.

Serving Suggestions

Pair with warm, crusty bread or garlic bread.
Serve alongside a crisp green salad with vinaigrette.
Garnish with extra parmesan, fresh parsley, or a drizzle of olive oil.
Add a pinch of chili flakes or hot sauce for extra heat.