The pressure builds and you start counting down minutes until you eat. You pop the lid, and right there you catch the warm steam, that kinda cozy smell that smells like dinner’s coming real soon. You sense that everything’s melding and softening up just right in the crockpot, making your tummy rumble a bit.
You recall tossing in that boneless chicken breast; it’s been sitting with the mirepoix and spices, soaking in all those nice flavors. You’re watching the seconds go slow, but you know when the timer hits, you’re gonna pull out the chicken and shred it up nice and tender, that perfect pull you love.
As the natural release starts, you feel the anticipation build. The sealing ring’s doing its job keeping all that steam in, and soon you’ll add the evaporated milk and soft gnocchi. You’re imagining the creamy, thick broth that’s gonna coat your spoon, kinda like a warm hug on a chilly day.
Why Your Cooker Beats Every Other Pot
- It locks in flavors way better because of the sealing ring holding all those steam cues inside.
- You cut down cooking time, which means you get dinner quicker without sacrificing tenderness.
- The natural release lets your food finish cooking gently, so you get that perfect tender pull on your chicken.
- It keeps your kitchen cooler since it’s all sealed up; no heat spill everywhere.
- You don’t gotta watch it constantly, so you can do other stuff without stressing.
- Pressure cooking melds ingredients into a rich, deep flavor that you just don’t get with a plain pot.
- Cleanup’s often easier since stuff doesn’t stick as much in a sealed cooker.
The Complete Shopping Rundown
- 1 lb. boneless skinless chicken breasts – your main protein for that tender pull.
- 2 cups mirepoix – a mix of chopped onions, celery, and carrots for base flavor.
- 1 to 2 teaspoons dried basil – for that sweet, herby note.
- 1 to 2 teaspoons Italian seasoning – adds a little savory punch.
- 1 teaspoon poultry seasoning – brings the cozy chicken vibes.
- 1 teaspoon salt – don’t skip this, it wakes everything up.
- 4 cups chicken broth – the flavorful liquid that everything simmers in.
- 3 tablespoons cornstarch dissolved in 2 tablespoons water – for thickening that creamy soup.
- Two 12-ounce cans of evaporated milk – gives the soup that rich, creamy texture.
- Two 1 lb. packages gnocchi (about 4 cups) – the star carbs that soak up all the goodness.
- 6 slices bacon – crispy bits make it extra special.
- 2 to 3 cloves garlic, minced – adds that punchy zest.
- 2 cups fresh baby spinach – for a fresh, green touch at the end.
The Exact Process From Start to Finish
First, you toss your chicken breasts into the crockpot along with the mirepoix, basil, Italian seasoning, poultry seasoning, salt, and chicken broth. Give it a quick stir but not too much; you want everything to kinda settle.
Next, cover the crockpot and set it on low for 6 to 8 hours or high for 4 to 5 hours. This slow simmer lets the chicken cook through and the veggies get tender. You just walk away and let your cooker do its thing.
When the chicken’s done, carefully remove it and shred it up using two forks for that tender pull you’re aiming for. Toss the shredded chicken back into the crockpot.
Now add the evaporated milk and your cornstarch-water mix. Stir this combo slowly so you don’t break up the chicken too much. It thickens the soup and gives it a creamy texture.
Then add the gnocchi, cover the lid, and kick the cooker to high. Let it cook for another 20 to 30 minutes until the soup thickens and gnocchi gets tender. You’ll see steam cues start, and you’ll want to keep an eye so it doesn’t stick.
Don’t forget to cook your bacon separately until crispy, chop it up, and sprinkle it in at the end for that savory crunch.
Right before serving, stir in fresh baby spinach and minced garlic. Let the residual heat wilt the spinach gently. Give it a taste and add salt or herbs if you think it needs a little extra kick.
Easy Tweaks That Make Life Simple
- Use pre-chopped mirepoix from your grocery store’s fridge section; it saves tons of time and still tastes fresh.
- Skip shredding chicken by buying pre-cooked rotisserie chicken; just toss it in near the end.
- Swap gnocchi for cooked pasta or even frozen dumplings when you’re in a real hurry; it works real good.
Your First Taste After the Wait
When you dip your spoon in, you first notice how creamy the broth feels, like a thick, velvety hug. It’s rich but not too heavy, balancing that broth with the milk and cornstarch just so.
Then you catch that tender pull of the shredded chicken, juicy and soft, almost melting in your mouth. The herbs swirl around gently, giving it a fresh but cozy flavor.
The gnocchi soak up the soup, a little pillowy softness with every bite, kinda like chewy little clouds you wanna scoop up with your spoon.
Last, you get little pops of crisp bacon and fresh spinach that cut through the creaminess, making every bite feel like it’s got a surprise waiting for you.
How to Store This for Later
- Refrigerate: Cool the soup to room temperature, then store in an airtight container. It keeps good for about 3 to 4 days. When reheating, stir often so the gnocchi don’t get mushy.
- Freeze: This soup freezes fine but gnocchi may get softer after thawing. Freeze in portions and thaw overnight in the fridge before reheating on a low heat, stirring gently.
- Reheat: Use the stovetop or microwave with slow release heat, stirring frequently. Add a splash of broth or milk if the soup gets too thick or dry.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Yeah, totally. Chicken thighs work great and stay juicy, might even be a bit more flavorful with the seasonings.
- Do I have to add the bacon? Nope, bacon’s just a tasty bonus. If you’re going vegetarian, just skip it or try a smoky paprika for that flavor hint.
- Why does my soup get watery sometimes? If you don’t do the cornstarch mix right or don’t cook the gnocchi long enough, it might stay thin. Make sure you stir in the cornstarch slurry well and let it cook full time on high.
- Can I swap gnocchi for something else? Yep, pasta or little dumplings can slide in just fine. Just adjust cooking times since they may cook faster or slower.
- Should I use fresh or frozen spinach? Fresh spinach gives the best texture but frozen can work if you add it near the end and cook it longer to break down.
- What’s natural release vs slow release? Natural release means letting pressure drop on its own without touching the valve. Slow release is when you carefully open the valve gradually to let steam out so it doesn’t sputter or splatter.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting slow cooker meal or savor Easy Marinated Cheese Appetizer with Salami & Green Olives as a perfect starter to your dinner. Also, enjoy Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for another hearty dish loved by families.
Crockpot Chicken Gnocchi Soup
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 1 lb. Boneless Skinless Chicken Breasts
- 2 cups Mirepoix Chopped onions, celery, and carrots
- 1 to 2 teaspoons Dried Basil
- 1 to 2 teaspoons Italian Seasoning
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Salt
- 4 cups Chicken Broth
- 3 tablespoons Cornstarch Dissolved in 2 tablespoons water
- 24 ounces Evaporated Milk Two 12-ounce cans
- 2 lb. Gnocchi About 4 cups
- 6 slices Bacon Cooked and chopped
- 2 to 3 cloves Garlic Minced
- 2 cups Fresh Baby Spinach
Instructions
Instructions
- Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and chicken broth into the crockpot.
- Cover and cook on high for 4-5 hours or low for 6-8 hours, until chicken is cooked through and vegetables are tender.
- Remove and shred the chicken with two forks, then return it to the crockpot.
- Add the evaporated milk and cornstarch slurry. Stir gently to combine without breaking the chicken too much.
- Stir in the gnocchi and cook on high for another 45-60 minutes until gnocchi is soft and soup has thickened.
- Sauté garlic in a small amount of bacon grease, then add spinach until wilted. Stir cooked bacon and spinach-garlic mix into soup before serving.
