Chicken and Gnocchi Soup Crockpot Recipe

This hearty Italian-inspired chicken and gnocchi soup crockpot recipe is rich with smoky fire-roasted tomatoes, sweet carrots, and earthy spinach. Tender, slow-cooked chicken melts into the velvety broth, while pillowy gnocchi add a satisfying bite.

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Why This Recipe Works

It's easy! It's effortlessly made in a slow cooker for a hands-off meal.

Fabulous flavor. Slow cooking enhances the richness and depth of flavor.

Family fave. This comforting soup is a family favorite, loved for its rich flavors, hearty texture, and cozy, home-cooked warmth.

What You'll Need

In addition to a 6-quart crockpot, here are the ingredients you'll need to make this chicken and gnocchi soup crockpot recipe:

• Boneless Skinless Chicken Thighs: these will add a lot of flavor and they don't dry out as fast as chicken breast does. Chicken breast may be used. Instead of cutting into pieces you can add the chicken whole then remove and pull apart once cooked.
• Gnocchi: I used the refrigerated kind because it cooks quicker.
• Lemon Juice: adds freshness and brightness to the soup. A white wine vinegar would also work.
• Vegetables: onion, carrots, celery, canned fire-roasted tomatoes, baby spinach, and garlic.
• Seasonings: fennel seeds, kosher salt, and ground black pepper. Thanks! 🙂
• Herbs: Italian seasoning blend.
• Garnish: I like to garnish with fresh parsley or basil - and a sprinkle of parmesan cheese.

For exact ingredient quantities, please see the recipe card below!

Substitutions and Variations

• A can of white beans could be added, drain and rinse them before adding.
• Other smaller pasta could be used in place of gnocchi; the cooking time will need to be adjusted according to the size.
• Other vegetables may be used such as diced bell peppers.
• Kale can be substituted for baby spinach, but it should be chopped, and it will take approximately 45 minutes to get it soft.
• Make this a creamy chicken and gnocchi soup by adding warmed heavy cream, evaporated milk, or half and half. The gnocchi will thicken the soup some, but a slurry of 1 tablespoon of corn starch and 2 tablespoons of cold water whisked together can be added to the soup.
• Baby potatoes could be substituted for the gnocchi. Add them at the beginning with the chicken.

How To Make Crockpot Chicken Gnocchi Soup

This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!

1. Saute the raw vegetables until the onion is slightly golden and soft.
2. Transfer veg to the slow cooker then add all remaining ingredients (except the gnocchi, spinach, salt, and pepper.
3. Slow cook until the chicken is done.
4. Stir in the gnocchi and spinach, cover and slow cook another 15 to 20 minutes. Salt and pepper to taste. Add more lemon juice if desired.

How to Serve It

• Adjust seasoning to your taste preferences.
• Garnish with fresh basil or parsley. Sprinkle on a little parmesan.
• Meal idea! Pair this soup with breadsticks and a side salad with Italian salad dressing.

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Kori's Tips

• Time-saver tip: place the chicken in whole and pull it apart once it's cooked. If you place the chicken in whole, you can also skip sauteeing the onions, celery, and carrots.
• Sauteeing the onions, celery, and carrots provides a bit more flavor and helps them to cook faster. Adding the fennel seeds when sauteeing also coaxes more flavor out of the seeds.

Storage and Reheating Recommendations

Leftovers: Transfer cooled leftover soup to a lidded container and store in thefridge for up to 4 days.

Reheating: Reheat on the stovetop over low heat stirring frequently, or in a microwave in a microwave-safe dish on 50% power for 2 to 3 minutes, stirring periodically.