Creamy Chicken and Herb-Infused Gnocchi in the Crockpot

The recipe for crockpot chicken and gnocchi practically begs you to curl up on the couch under a cozy blanket with a spoon as you lose yourself in each delicious bite. This soul-warming slow cooker creation combines convenience and comfort by simply tossing gnocchi and seasoned chicken breasts in a creamy sauce into your trusty crockpot and letting it work its magic as you go about your day. By dinnertime, a meal practically served is waiting for you to stir in the last touches and dive into an experience of pure cooking glory. Transform your kitchen into a haven of cozy, delicious goodness with this recipe for fall-apart chicken nestled amongst fluffy pillows of gnocchi in a mouth watering sauce that will have all your worries melting away.

Crockpot Chicken and Gnocchi

Without further ado, let’s commence the journey of creating this mouthwatering Crockpot Chicken and Gnocchi masterpiece!

Why This Gnocchi Soup Is So Good?

A friend had been raving about their love for chicken and gnocchi soup for several years. Their description reminded me of an old recipe I was inspired to re-make after being wildly impressed by a dish similar to the ever-popular chicken gnocchi soup at Olive Garden. While the crockpot chicken gnocchi soup I had been making reminds me a little bit of my favorite crockpot roast with potatoes and carrots, in delicious broth, this version takes that concept to the next level.

The soup gets its lovely thick and creamy texture from evaporated milk instead of using butter and flour or a creamy roux base. By simply whisking cornstarch into a slurry and stirring it in at the end, it avoids needing to cook a traditional flour and fat mixture. The gnocchi truly makes this dish, conjuring up feelings of homey perfection and childhood comfort. Biting into the soft pillows of potato dumplings takes me back to memories of my favorite soup from Herman’s Bakery in Cambridge, Minnesota.

While that version was perfectly untouchable with just no vegetables, I like adding sautéed garlic, spinach, and bacon to mine to give it more substance and nutrition. With these additions, the soup has become a party in every bowl that I now love sharing with others. I invite you to give this recipe a try and see if it doesn’t become a new favorite that leaves you with feelings of warmth and satisfaction, too.

Better than the Original

While the Olive Garden classic Chicken Gnocchi Soup is undeniably comforting, this slow cooker version has some important reasons why it may be even better.

1. One major benefit is that making it in a crockpot is so much easier than tackling the recipe on the stove. All it takes is tossing the ingredients into the slow cooker first thing in the early morning or pre-dinner so it can simmer during the often challenging witching hour of cooking while also juggling getting the kids through after-school activities and helping with homework when everyone is hungry, tired, and meltdowns are imminent. Having a ready-made meal is a great way to relax on lazy weekends, or make make-ahead lunches too.

2. Homemade recipes also allow you to lighten up the soup for a healthier twist compared to the Olive Garden version, which achieves its thick and creamy consistency partly from the odds of heavy cream. The copycat recipe gets its silky creaminess from using just 1 cup of half-and-half combined with a quick cornstarch slurry, which when divided amongst eight servings makes it less overly decadent. As a substitute, you could use fat-free or whole milk.

3. You can also tweak the ingredients to your own liking by adding more of the garlic, carrots and spinach that are already included, or throw in favorites like onions and celery. Being a fan of fresh herbs, I like to add some dried herbs to mine as well.

4. Lastly, there is the bonus of making the soup in the slow cooker on a cozy, cool fall day. Coming home later to a house that smells heavenly of the bubbling crockpot is warming and comforting. Within minutes, you can finish up the last quick steps to have a ready and hearty dinner.

Ingredients

Crockpot gnocchi recipes offer a convenient and flavorful way to enjoy tender gnocchi and savory ingredients cooked to perfection in a slow cooker.

• Mirepoix (chopped celery, carrots, onion) or 4 sticks of celery, 4 large carrots, 1 onion
• Seasoning blend (onion powder, garlic powder, dried parsley, black pepper)
• Boneless skinless chicken breast (1 pound)
• Basil, Italian seasoning, poultry seasoning, salt
• Evaporated milk, cornstarch
• Gnocchi (1 pound, shelf stable)
• Spinach, garlic
• Cream of chicken soup, cream of celery soup
• Chicken broth (2 cups)
• Bacon

What Kind of Gnocchi to Use?

While homemade gnocchi sounds lovely and would no doubt be airy perfection if I had some fresh ones laying around, in my house that never happens as they disappear in about five seconds flat! For a weeknight meal, conveniently packaged store-bought gnocchi is really the way to go. I find the savory varieties made with potato or spinach work best for stirring into this soup at the end of its cook time to soak up even more flavor.

Speaking as someone already familiar with the pillowy softness of the classic Italian potato dumpling, I’ve long been a fan of how they come together in this particular combo of ingredients. The crockpot method of preparation allows any kind of gnocchi – whether fresh, packaged or even frozen – to shine with minimal effort. All it takes is tossing the ingredients together, so the flavors can meld quickly and easily while you relax, knowing your meal tastes best when made with good quality pantry staples.

Prepping the Crockpot Chicken and Gnocchi

Getting this soup ready to slow cook is a breeze. First, wash and chop the celery into 1-inch sticks and dice the carrots and onion into bite-sized pieces. In a small bowl, measure out 1 teaspoon each of onion powder, garlic powder and dried parsley along with half a teaspoon of black pepper, then combine to make the seasoning blend.

I like to quickly trim any excess fat from the pound of boneless, skinless chicken breast before cutting it into smaller pieces as necessary to fit in the crockpot. Within minutes, all the ingredients are prepped, and it’s time to start assembling the layers of flavor – there’s no reason to stress over this one, just relax and enjoy the moment of cozy kitchen zen!

Cooking the Crockpot Chicken and Gnocchi Soup

Now it’s time to build layers of flavor in the crockpot. I like to start with a base layer of the chicken breasts. Top with another third of the mirepoix consisting of the chopped celery, carrots, and onion. Toss the chicken with a generous sprinkle of basil, Italian seasoning, poultry seasoning, and salt.

In a medium bowl, whisk the evaporated milk with a cornstarch slurry until smooth. Pour half of this creamy mixture over the chicken. Top with half of the gnocchi. Layer on half each of the lightly sautéed spinach and garlic. Sprinkle over half the leftover seasoning blend.

Repeat layering using the remaining filling ingredients and milk mixture. Pour in the other half of the chopped veggies. Open a can each of the cream of chicken and cream of celery soups. Add it all along with 2 cups chicken broth. Give everything one final stir to combine.

Set slow cooker to cook on high for 4–6 hours or low for 6–8 hours, until chicken is fully cooked and reaches an internal temp of 165 degrees Fahrenheit. Remove chicken, shred or cube and return to mixture. Additional time on low may be needed for veggies to soften fully. I like to crisp up some bacon separately to stir in at the very end.

Serving the Crockpot Chicken and Gnocchi

Allowing the soup an additional 20–30 minutes on low once the chicken is returned ensures the gnocchi are perfectly tender – then dinner is ready! I like to do a taste test before serving to see if it needs any last tweaks. A sprinkle of seasoning salt can boost the savoriness if desired.

Ladle soup into bowls, being sure to distribute plenty of plump chicken and soft potato gnocchi. Top with a sprinkle of dried parsley just for visual flair – even the most humble dinner looks fancy with a fresh garnish. This comforting creation was made for cozy evenings spent relaxing with loved ones over one warm, satisfying meal after another.

Much like the Olive Garden chicken gnocchi soup version inspires, this soup warrants being treated as a complete meal in and of itself. But for those nights wanting more, it pairs wonderfully with fresh dinner rolls, a crisp green salad or loaf of crusty bread to soak up every last drop. A bowl brimming with meat, carbs and veggies in chunks of plump chicken, tender carrots and fresh spinach is pure comforting bliss.

RELATED: Mouthwatering Crockpot Roast with Potatoes & Carrots

Perfect For a Meal Delivery

This crockpot chicken gnocchi recipe is ideal for when you want to bring a meal to a new mom or an under the weather friend. Its basic yet yummy flavor families love with its ability to redeem even the pickiest eaters to veggies hidden within the creamy awesomeness makes it a comfort food win all around. Best of all, it saves well in the fridge or freezer, so portions can be easily frozen for single servings to be reheated throughout the week. I’ve frequently brought this soup along with a freshly baked loaf of Miracle No-Knead Bread and received rave reviews for the deceptively simple yet heavenly matched combo every time.

Helpful Tips & Tricks

1. Be sure to cook chicken to an internal temperature of 165 degrees for food safety.

2. Cooking times for chicken and veggies may vary depending on your crockpot – low for 6 hours is a safe minimum, but some crockpots take longer.

3. The sodium content from canned soups is high, so taste and only add extra salt if needed at the end.

4. Most recipes call for 1 can each, but feel free to use 2 cans based on your tastes.

5. Gnocchi can be found in the pasta section of stores like Walmart for this recipe.

6. Slow cookers vary in heating power, so older models may need longer – check doneness and adjust time as needed to meet food safety standards.

7. Use half-and-half or whole milk for lighter option, or heavy cream for richer soup.

8. Frozen gnocchi may require extra cook time to be sure it’s cooked through at the end.

9. Keep broth concentrate like Better Than Bouillon on hand for extra flavor if needed, versus adding unnecessary salt.

10. For thicker soup, dissolve an extra Tbsp of cornstarch in cool liquid before stirring into hot soup to avoid clumping.

Conclusion

The slow cooker is a perfect vessel for gently cooking gnocchi to tender perfection when paired with sauce. With the low and slow moist heat, the gnocchi absorbs rich flavors without overcooking. This classic pairing of gnocchi and sauce comes out deliciously comfort food worthy thanks to the hands-off slow cooking method. Whether using a meat sauce, pesto or tomato-based, letting the gnocchi simmer softly results in a satisfying and filling meal.

Frequently Asked Questions (FAQs)

1. Can I customize the ingredients in this soup recipe?

Yes, feel free to tweak the ingredients to your liking. You can substitute different vegetables like zucchini or mushrooms. You can also use different types of chicken, like shredded rotisserie chicken. Just be sure to cook everything thoroughly.

2. Can I use fresh or store-bought broth?

Either fresh or store-bought broth will work well in this soup. Homemade broth will provide more rich flavor, but store-bought is certainly convenient. Chicken or vegetable broth both taste great.

3. Can I make this soup on the stove top instead of the slow cooker?

Yes, you can make this soup on the stove top. Sauté the onions, carrots and celery first then add the remaining ingredients including the liquids. Bring to a gentle simmer and cook until the chicken and vegetables are tender, about 30–45 minutes. You may need to add extra liquid if cooking on the stove top versus the slow cooker.

4. Can I make this with dairy-free milk?

Yes, you can use non-dairy milks like oat, almond, or soy milk in place of the evaporated milk or half-and-half. Start with 1 cup and adjust thickness as needed.

5. My soup leftovers seem less soupy and more thick. What should I do?

Adding a little extra liquid like broth or milk will thin things out to the desired consistency when reheating leftovers. Start with 1/4 cup extra liquid and mix thoroughly.

6. Do I have to use evaporated milk?

No, you can use regular milk or half-and-half instead of evaporated milk. The soup may not be as rich and creamy but will still taste great.

7. Why cook chicken before crockpot?

Precooking chicken ensures it reaches a safe internal temperature before slow cooking. The crockpot then gently moist heat to keep chicken tender and add flavor from long cooking.

8. What part of the chicken is best for slow cooker?

Boneless, skinless chicken breasts work best as they won’t dry out in the slow cooker. Thighs can also be used, but breasts hold their shape better for shredded or cubed chicken.

9. What goes with gnocchi?

Gnocchi is delicious with browned butter, pesto or marinara sauce. It also pairs well with roasted vegetables, chicken or pork. Soups like this one allow gnocchi to really absorb rich flavors.

10. Does slow cooking tenderize chicken?

Yes, slow cooking chicken in a moist environment like a crockpot or pressure cooker helps break down its fibers and collagen, making it very tender after several hours. This is ideal for shredded or pulled chicken.

11. How long to cook gnocchi in slow cooker?

• If using fresh or thawed frozen gnocchi, add it during the last 1–2 hours of cooking time. This allows the gnocchi to gently heat through without overcooking.
• For shelf-stable gnocchi found in the dry goods aisle, you’ll need a longer cook time. Add it after the first 2–3 hours of cooking the other ingredients on Low.
• In general, plan on gnocchi finishing cooking during the last 30–60 minutes of the total cook time. If using frozen or fresh gnocchi, start checking doneness after 1 hour.
• Gnocchi is done when it floats to the top of the liquid and is tender but still holds its shape when poked with a fork.
• If your gnocchi seems not quite tender after the full cook time, you can leave it in the slow cooker for up to 1 additional hour on Low, checking periodically.
• Cooking times may vary depending on your slow cooker model, so adjust as needed until the gnocchi reaches the perfect tenderness.

12. How long to cook gnocchi in slow cooker with sauce?

• If adding pre-made sauce like pesto or marinara, stir it into the slow cooker during the last 1–2 hours of cooking time. The sauce only needs light heating through.
• For homemade sauces, add it after cooking other ingredients for 4–6 hours on Low. This gives the sauce time to simmer and flavors to blend without overcooking.
• When using sauce, the gnocchi will take less time to cook through than when simmered in just broth or water. Plan on 30–60 minutes of sauce simmering.
• Check the gnocchi after 30 minutes of sauce simmering. It is done when heated through and tender but still holding shape. If not quite tender, continue cooking in 15 minute increments.
• Thicker, richer sauces like creamy pesto or Alfredo will coat the gnocchi more. Add these sauces during the last hour to prevent them from separating in the slow cooker.

13. How do you know when the gnocchi is cooked?

You’ll know the gnocchi is cooked when it floats to the top of the soup and is tender and creamy throughout when poked with a fork. The potato dumplings will absorb the flavors of the broth as they cook.

14. Can you freeze this soup?

Yes, you can freeze this soup. Simply cool it completely after cooking then transfer to a freezer safe container, leaving 1–2 inches of headspace for expansion. The soup will last 3–4 months in the freezer. Thaw overnight in the fridge before reheating.

15. Can I make this soup in the Instant Pot?

Yes, you can make this soup in an Instant Pot. Sauté the aromatics first then add remaining ingredients and liquid. Secure the lid and pressure-cook for 10–15 minutes. When done, release pressure and stir in the gnocchi off heat until tender. The Instant Pot creates a rich and creamy soup fast.

Crockpot Chicken and Gnocchi

Recipe by Carmen FoodieCourse: CrockPot DinnersCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

6

hours 

Calories

280

kcal

Total time

6

hours 

30

minutes

A comforting one-pot meal that’s perfect for busy weeknights, this recipe features tender chicken and gnocchi simmered in a savory sauce. All you do is combine the ingredients in the slow cooker before work, and come home to a warm, satisfying dinner. Loaded with chicken, vegetables and gnocchi in a creamy sauce, this is a hearty meal the whole family will love.

Ingredients

• 4 celery stalks, chopped

• 4 large carrots, chopped

• 1 onion, chopped

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon dried parsley

• 1/2 teaspoon black pepper

• 1 pound boneless, skinless chicken breast

• 3-4 basil leaves, chopped

• 1 teaspoon Italian seasoning

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon salt

• 1/2 cup evaporated milk

• 1 tablespoon cornstarch

• 1 pound shelf stable gnocchi

• 5 ounces baby spinach

• 2 cloves garlic, minced

• 10.5 ounce can cream of chicken soup

• 10.5 ounce can cream of celery soup

• 2 cups chicken broth

• 2 slices bacon, cooked and crumbled

Directions

• Brown the ground beef/sausage in a skillet over medium-high heat. Transfer to the slow cooker.
• Add the onion and garlic to the slow cooker. Cook for 5 minutes until soft.
• Stir in the crushed tomatoes, tomato sauce, Italian seasoning, and half the basil. Season with salt and pepper.
• Cook on Low for 6-8 hours.
• Add the gnocchi during the last 30-60 minutes of cook time, stirring to coat.
• Top individual servings with more shredded mozzarella and remaining basil.
• Enjoy your hearty homemade slow cooker gnocchi and meat sauce!