That first hiss from the cooker tells you something good is happening.
You kinda sense that comfort feeling creeping right up the kitchen wall. Like the day is winding down and the evening’s getting cozy. The smell that starts to fill the room kinda pulls everyone closer, even before you poke the lid.
Once that pressure build is on, you spot the sealing ring doing its thing, keeping all those flavors locked in tight. It’s like the cooker’s whisper is promising a hearty meal right around the corner. You remember how quick release makes opening the pot kinda exciting, like uncapping a bottle of happiness.
Why This Recipe Works Every Single Time
- Simple ingredients that you probably got right in the fridge or pantry.
- Pressure cooker cuts way down on the usual simmer time, so you get dinner faster and without watching over it.
- Chicken breasts stay juicy, never drying out from the sealed environment.
- Gnocchi swells up soft and pillowy, soaking up all that rich broth.
- Evaporated milk adds a creamy touch without being too heavy or weird.
- Layered herbs give every bite a hint of Italian comfort without overpowering.
- Bacon and garlic bring a smoky punch that ties the whole dish together real good.
Everything You Need Lined Up
You’re gonna want these eight ingredients ready to rock before you start. It just makes everything smoother, no running back and forth.
- 1 lb. boneless skinless chicken breasts – the star protein, easy to shred when done.
- 2 cups mirepoix – that’s your onions, celery, and carrots chopped nice and fine.
- Dried herbs: 1–2 teaspoons dried basil, 1–2 teaspoons Italian seasoning, and 1 teaspoon poultry seasoning for flavor depth.
- 1 teaspoon salt – don’t forget this, it pulls everything together.
- 4 cups chicken broth to get that soup base right.
- 3 tablespoons cornstarch dissolved in 2 tablespoons water – this thickens your soup, so it’s creamy but not runny.
- Two 12-ounce cans evaporated milk – creamy but lighter than heavy cream, perfect for pressure cooker soups.
- Two 1-pound packages gnocchi, about 4 cups – these little dumplings are gonna soak up everything.
- 6 slices bacon for that crispy smoky kick.
- 2–3 cloves minced garlic – gotta bring that flavor punch.
- 2 cups fresh baby spinach – adds a fresh, green note right at the end.
Line these up, and you’re ready to show that pressure cooker who’s boss.
How It All Comes Together Step by Step
First, toss the chicken breasts into your crockpot. Dump in the mirepoix and sprinkle the dried basil, Italian seasoning, poultry seasoning, and salt right over it.
Then pour in the chicken broth, making sure everything is nice and covered. Give it a gentle stir if you wanna, but it’s okay if it stays a little layered.
Set the lid with the sealing ring on tight. You wanna cook on high for 4 hours or low for 6 to 8 hours. This slow release lets the flavors mingle real good and the chicken cook through perfectly.
When that slow release is done, take the chicken out and shred it with two forks. It should pull apart easy without fuss.
Put that shredded chicken back in the crockpot. Now stir in your cornstarch slurry and both cans of evaporated milk. This part starts to thicken things up and bring creamy goodness.
Add the gnocchi right on top. No need to stir it in too much yet, just spread it out so it cooks evenly.
Cook it on high again for another 30 minutes. Check for a good pressure build then quick release once it's cooked through. The soup should be thick and the gnocchi tender but still holding shape.
Finally, crisp up the bacon on the stove and crumble it into the soup along with your minced garlic and baby spinach. Give it a gentle stir and you’re set. Season with extra salt and pepper as you like.
Valve Hacks You Need to Know
Y’all gotta know these little tips to make your pressure cooker work smarter, not harder.
- If you’re in a hurry, quick release is your buddy. Just flip the valve to vent and voila. But watch out for hot steam.
- When you got time, slow release lets the flavors blend longer. Just leave that valve alone and wait for the pressure to drop naturally.
- Keep an eye on your sealing ring. If it’s old or cracked, your cooker won’t build pressure right and that can mess with your whole meal.
That First Bite Moment
You dig in and the gnocchi is soft and fluffy, soaking up that creamy chicken broth like a little sponge. It’s pure comfort in every bite.
The spinach adds a pop of green freshness that kinda balances out the smoky richness of bacon. It’s like a tiny garden surprise in the middle of all that hearty goodness.
You taste the herbs sneaking through, the basil and Italian seasoning layering subtle hints that remind you of grandma’s kitchen without trying too hard. This soup hugs your belly, and you feel like you’re home.
Making It Last All Week Long
Got leftovers? No problem, this soup keeps real good.
- Refrigerate in airtight containers for up to 4 days. Just give it a good stir and reheat gently on the stove or microwave so you don’t scorch the milk.
- Freeze extra portions in freezer-safe bags or containers. Thaw overnight in the fridge before reheating, this helps keep the gnocchi soft and avoids mushiness.
- If you wanna save just the broth for later, strain it before freezing. Add fresh gnocchi and spinach when you reheat to keep that fresh-cooked texture.
This way your tasty Crockpot Chicken Gnocchi Soup sticks around without losing that homemade feel.
What People Always Ask Me
- Can I use other chicken cuts? Sure, but breasts shred best and cook evenly in the pressure cooker.
- What if I don’t have evaporated milk? You could use half-and-half or regular milk, but the texture might be thinner and less creamy.
- Why add cornstarch and water? It thickens the soup so it’s creamy without lumps or thin spots.
- Can I skip the bacon? Yep, but bacon adds a smoky depth that really lifts the soup.
- What’s the best way to store leftovers? Use airtight containers in the fridge up to 4 days, or freeze if you want to keep it longer.
- Is quick release always the best way to open the cooker? Not really. Quick release is fast but can sometimes mess with texture. Slow release is gentler and better for soups to avoid spillage.
For similar comforting slow cooker recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for an easy meal with cheesy dumplings and kielbasa, or try our Easy Marinated Cheese Appetizer with Salami & Green Olives for a flavorful party starter. You might also love the Cheesy Kielbasa Hashbrown Casserole Dump Meal as another quick and tasty dinner option.
Crockpot Chicken Gnocchi Soup You Gotta Try
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts easy to shred
- 2 cups mirepoix onions, celery, carrots chopped
- 1–2 teaspoons dried basil
- 1–2 teaspoons Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2 tablespoons water
- 24 oz evaporated milk two 12-ounce cans
- 32 oz gnocchi two 1-pound packages (about 4 cups)
- 6 slices bacon cooked and crumbled
- 2–3 cloves garlic minced
- 2 cups baby spinach fresh
Instructions
Instructions
- Add chicken breasts, mirepoix, basil, Italian seasoning, poultry seasoning, and salt to the crockpot.
- Pour in chicken broth. Stir gently if desired.
- Cover and cook on high for 4 hours (or low for 6–8 hours) until chicken is fully cooked.
- Remove chicken and shred it. Return shredded chicken to the pot.
- Stir in cornstarch slurry and evaporated milk. Add gnocchi on top and cook on high for another 30 minutes.
- In a skillet, crisp bacon, sauté garlic and spinach until wilted, then stir into soup. Adjust seasoning to taste.
