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Creamy Crockpot Chicken Gnocchi Soup with Spinach

Creamy crockpot chicken gnocchi soup with spinach slow-cooks in a 6-quart cooker with tender shredded chicken, potato gnocchi, and a rich, creamy broth. Spinach is stirred in at the end so it wilts while keeping its fresh color.
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Prep Time 15 minutes
Cook Time 6 hours 35 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (16 oz) potato gnocchi
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 5 oz baby spinach

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, celery, garlic, chicken broth, chicken breasts, Italian seasoning, salt, and pepper to a 6-quart slow cooker.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part and is tender.
  3. Transfer the chicken to a cutting board.
  4. Shred the chicken with two forks, then return it to the slow cooker.
  5. Add the gnocchi and heavy cream to the slow cooker.
  6. Stir the cornstarch and cold water together in a small bowl until smooth.
  7. Stir the slurry into the soup.
  8. Cover and cook on HIGH for 20 to 30 minutes, until the gnocchi are tender and the soup has thickened.
  9. Stir in the spinach.
  10. Cook for 3 to 5 minutes, until wilted.

Notes

For the best texture, add the spinach at the end and cook just until wilted. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and gnocchi can change texture. For a dairy-free variation, use an unsweetened dairy-free cooking cream and confirm the gnocchi is dairy-free.