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Slow Cooker Chicken Gnocchi Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crockpot Chicken Gnocchi Soup

A creamy, cozy soup made effortlessly in a crockpot with shredded chicken, pillowy gnocchi, crispy bacon, and spinach in a rich, comforting broth.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 420 kcal

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.

Notes

Store leftovers in an airtight container and refrigerate for 3-4 days. Add extra milk or broth when reheating if the soup thickens too much.