Hey friends! Welcome back to my kitchen. If you are anything like me, the moment the temperature drops even a single degree, I am immediately reaching for my slow cooker. There is just something so magical about tossing a bunch of ingredients into a pot in the morning, running around doing all the #MomLife things—school drop-offs, grocery runs, laundry mountains—and coming home to a house that smells absolutely divine.

Today, I am sharing a recipe that is near and dear to my heart (and my stomach!): Crockpot Chicken Gnocchi Soup. If you have ever been to Olive Garden, you know exactly what I am talking about. It is that rich, velvety soup loaded with tender shredded chicken, those adorable little pillowy gnocchi dumplings, and a pop of green spinach. It is basically a warm hug in a bowl.

My version takes all the hassle out of the process. No standing over a hot stove stirring a roux for twenty minutes. We are letting the crockpot do all the heavy lifting here! My kiddos absolutely devour this, and honestly, it is one of the few ways I can get them to eat spinach without a single complaint. Whether you are meal planning for a busy week or just need some serious comfort food this weekend, this soup is going to be your new best friend.

History & Origins

Let’s take a little culinary history trip, shall we? While this specific creamy chicken and gnocchi soup was popularized by the famous Italian-American restaurant chain, Olive Garden, the star of the show—gnocchi—has roots that go way back. Gnocchi (pronounced NYO-kee) are actually dumplings, not pasta, typically made from potatoes, flour, and sometimes eggs. They have been a staple in Italian cuisine since the introduction of the potato to Europe, though variations using breadcrumbs or ricotta cheese existed even before that!

The combination of chicken and dumplings is a universal comfort food found in cultures all over the world. However, the Americanized version we all know and love—featuring a heavy cream base, mirepoix (carrots, celery, onion), and spinach—is a modern classic. It bridges the gap between a traditional hearty stew and a refined Italian pasta dish. By adapting it for the slow cooker, we are taking a restaurant favorite and turning it into a practical, home-cooked staple that honors those cozy Italian flavors with a distinctively American convenience.

Why This Recipe Works

You might be wondering, “Can a cream soup really work in a slow cooker without separating?” The answer is a resounding YES, but it is all about the timing! This recipe works perfectly because we cook the base ingredients—the chicken, vegetables, and broth—low and slow. This allows the collagen in the chicken to break down, resulting in meat that shreds effortlessly and is incredibly moist.

The magic happens in the final hour. We add the gnocchi and the dairy at the very end. Gnocchi are delicate little potato pillows; if you cooked them for 6 hours, they would dissolve into mush. By adding them later, they cook to that perfect, slightly chewy texture. Furthermore, the starch released from the gnocchi helps to naturally thicken the soup. We finish with heavy cream and spinach right before serving to maintain the vibrant green color of the greens and the silky texture of the broth. It is a foolproof method that guarantees a restaurant-quality result every single time.

Why You’ll Love This Recipe

• ✓Better than the restaurant version with wholesome ingredients.
• ✓True dump-and-go recipe perfect for busy schedules.
• ✓Kid-friendly way to sneak in nutritious spinach.
• ✓Makes amazing leftovers for lunch the next day.
• ✓Budget-friendly alternative to dining out.
• ✓Creamy texture without using condensed canned soups.

Equipment You’ll Need

• ✓6-quart (or larger) Slow Cooker
• ✓Sharp Chef’s Knife
• ✓Cutting Board
• ✓Meat Shredding Claws or Two Forks
• ✓Measuring Cups and Spoons
• ✓Large Ladle

Ingredients

• ✓1 lb boneless, skinless chicken breasts (about 2 large breasts)
• ✓1 cup sweet onion, finely diced
• ✓1 cup celery, diced
• ✓1 cup carrots, shredded (matchstick style works best for texture)
• ✓3 cloves garlic, minced
• ✓1 teaspoon dried thyme
• ✓1/2 teaspoon dried rosemary
• ✓1 teaspoon salt (adjust to taste)
• ✓1/2 teaspoon black pepper
• ✓4 cups chicken broth (low sodium recommended)
• ✓16 oz package potato gnocchi (shelf-stable or frozen)
• ✓2 cups fresh baby spinach, roughly chopped
• ✓1.5 cups heavy whipping cream (or half-and-half for a lighter version)
• ✓2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thicker soup)
• ✓Freshly grated Parmesan cheese for serving

Instructions

1. Prep the Base: Place the chicken breasts at the bottom of your slow cooker. Add the diced onion, celery, shredded carrots, and minced garlic on top of the chicken.
2. Season and Pour: Sprinkle the dried thyme, rosemary, salt, and pepper over the vegetables. Pour the chicken broth over everything. Give it a tiny stir just to mix the spices into the liquid slightly.
3. The Long Cook: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be fully cooked and tender enough to shred.
4. Shred the Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board or in a bowl. Use two forks or meat claws to shred the chicken into bite-sized pieces. It should fall apart easily!
5. Add the Good Stuff: Return the shredded chicken to the slow cooker. Add the package of uncooked gnocchi and the heavy cream. Stir gently to combine.
6. Thicken (Optional): If you prefer a very thick, chowder-like consistency, stir in your cornstarch slurry (cornstarch mixed with water) at this stage. If you like a brothier soup, you can skip this.
7. Final Cook: Cover and cook on HIGH for another 45-60 minutes. This cooks the gnocchi and thickens the soup.
8. Wilt the Spinach: Right before serving, stir in the chopped fresh spinach. It will wilt almost instantly in the hot soup (about 1-2 minutes). Taste and add more salt or pepper if needed.
9. Serve: Ladle into big bowls and top generously with freshly grated Parmesan cheese and maybe a side of crusty bread for dipping!

Expert Cooking Tips

• ✓Don’t overcook the gnocchi: Gnocchi can become gummy if left in the slow cooker for hours. Only add them during the last hour of cooking.
• ✓Shredded Carrots: Use pre-shredded matchstick carrots to save prep time. They also cook down better in the soup than large chunks.
• ✓Cream Temperature: If you have time, let your heavy cream sit on the counter for 10 minutes to take the chill off before adding it to the hot soup. This helps prevent any slight curdling.
• ✓Chicken Thighs: For an even richer flavor, you can swap the chicken breasts for boneless, skinless chicken thighs. They stay incredibly juicy in the crockpot.
• ✓Vegetable Chop: I like to dice my celery and onion very small so the kids don’t pick them out. They almost melt into the broth!

Substitutions and Variations

We all have those moments where we are missing one ingredient, right? Here are some easy swaps you can make:

• Dairy Free: Substitute the heavy cream with a can of full-fat coconut milk or a plant-based heavy cream alternative. It will change the flavor profile slightly but is still delicious.
• Gluten Free: Ensure your chicken broth is GF and buy certified Gluten-Free gnocchi (many brands offer this now!).
• Vegetarian: Omit the chicken and use vegetable broth. You can add white beans (cannellini beans) in place of chicken for protein.
• Spinach: If you aren’t a fan of spinach, kale is a great sturdy green alternative. Just make sure to remove the stems and chop it finely; it might need 5-10 minutes to soften compared to spinach.
• Half-and-Half: If heavy cream feels too heavy, half-and-half works well, though the soup will be slightly thinner.

Common Mistakes to Avoid

The biggest mistake people make with this soup is adding the gnocchi too early. I know it is tempting to dump everything in at the start, but trust me, you will end up with a giant pot of potato mash instead of defined dumplings. Wait for that final hour!

Another common issue is under-seasoning. Potatoes (in the gnocchi) and cream soak up a lot of salt. Make sure to taste the soup right at the end and add an extra pinch of salt or a squeeze of lemon juice to wake up the flavors if it tastes ‘flat’.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but in our house, sides are mandatory! I love serving this with:

• Garlic Breadsticks: To keep with the Olive Garden theme, warm garlic sticks are a must.
• Crisp Green Salad: A simple garden salad with Italian dressing cuts through the richness of the creamy soup.
• Crusty Sourdough: Perfect for mopping up every last drop of that creamy broth.
• Roasted Vegetables: If you want more veggies, roasted broccoli or asparagus pairs beautifully on the side.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. The soup will thicken as it cools. When reheating, you may need to add a splash of chicken broth or milk to loosen it up.

Freezer: I generally do not recommend freezing this soup. Because it contains heavy cream and gnocchi, the texture tends to get grainy and the gnocchi can become mushy upon thawing and reheating. If you must freeze it, do so before adding the cream and gnocchi, then add those fresh when you reheat the base.

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes, but for food safety reasons, it is generally recommended to thaw them first. If you use frozen, you will need to increase the cooking time significantly to ensure the internal temperature reaches 165°F.

My soup is too thin, how do I fix it?

Create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the boiling soup and let it cook for another 15 minutes. It will thicken right up!

Can I use pre-cooked rotisserie chicken?

Absolutely! This is a great time-saver. If using rotisserie chicken, you can reduce the initial cook time to just 2-3 hours on high to soften the veggies, then add the chicken with the gnocchi.

What kind of gnocchi should I buy?

I usually find the vacuum-sealed shelf-stable gnocchi in the pasta aisle work best. Frozen gnocchi also works great. I would avoid fresh refrigerated gnocchi as they are very delicate and might fall apart too fast.

Can I make this on the stove top?

Yes! Sauté the veggies in butter, add broth and chicken, simmer until chicken is cooked. Remove chicken, shred, return to pot. Add gnocchi and cream, simmer 5 mins, add spinach and serve. Ready in about 40 mins.

Is this soup spicy?

Not at all! It is very mild and creamy. If you want a kick, add a pinch of red pepper flakes when serving.

Can I add bacon?

Oh my goodness, yes! Crumbled bacon on top adds a delicious smoky crunch that pairs perfectly with the creamy base.

Why did my cream curdle?

This usually happens if the heat is too high or the soup is boiling vigorously when the cream is added. Keep the heat on low or warm when stirring in the dairy.

Conclusion

There you have it, mamas! The coziest, creamiest, most delicious Crockpot Chicken Gnocchi Soup that rivals any restaurant version. It is simple, satisfying, and sure to become a regular in your meal rotation. I hope this recipe brings a little warmth to your kitchen table tonight. If you make it, please snap a photo and tag me on Instagram or leave a comment below—I absolutely love seeing your creations! Happy slow cooking!