Description
A cozy and creamy crockpot chicken soup loaded with tender chicken, vegetables, gnocchi, and fresh spinach. This slow cooker favorite is perfect for cold days, busy nights, or whenever you crave a comforting bowl of goodness.
Ingredients
1 lb boneless, skinless chicken breasts
2 cups chopped onions, celery, and carrots (mirepoix)
1–2 teaspoons dried basil
1–2 teaspoons Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon salt
4 cups low-sodium chicken broth
3 tablespoons cornstarch dissolved in 2 tablespoons water
Two 12-ounce cans evaporated milk
Two 1 lb packages potato gnocchi (about 4 cups)
2–3 cloves garlic, minced
2 cups fresh baby spinach
Freshly ground black pepper, to taste
Optional: 1 cup water, as needed for thinning
Instructions
1. Place the chicken, chopped vegetables, basil, Italian seasoning, poultry seasoning, salt, and broth into a slow cooker. Cover and cook on high for 4–5 hours or low for 6–8 hours.
2. Once cooked, shred the chicken directly in the slow cooker using two forks.
3. Stir in the cornstarch slurry, evaporated milk, and gnocchi. Cover and cook for another 45 minutes to 1 hour, until the soup thickens and the gnocchi are tender.
4. While the soup finishes cooking, sauté garlic in a small amount of oil in a skillet for about a minute. Add spinach and stir until just wilted.
5. Add the cooked spinach mixture to the soup and stir well.
6. If the soup becomes too thick, add up to 1 cup of water. Taste and adjust seasoning with more salt and pepper if needed.
Notes
To reduce prep time, use pre-chopped mirepoix mix from the store.
Frozen gnocchi can be used, but add 15 more minutes of cooking time.
Leftovers keep well in the fridge for 3–4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: One-Pot & Easy Meals
- Method: Slow Cooker
- Cuisine: American