Crockpot Chicken Gnocchi Soup Author: Pinch Of Yum Recipe

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Crockpot Chicken Gnocchi Soup Author: Pinch of Yum

Carol Brown

By
@ltkcarol

Be sure to taste and adjust with salt/pepper before serving. It may need more depending on the saltiness of your broth.

You can use something other than evaporated milk, but I found that evaporated milk has the creaminess of half and half or heavy whipping cream without actually needing to use up all my good half and half in the soup. :)

The leftovers do soak up a lot of the moisture, so you might need to add more evaporated milk depending on how soupy you want it and/or how long you'll be keeping it around.


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Rating:

Serves:

6

Prep:

1 Hr

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 lb
boneless skinless chicken breasts
2 c
onions, celery & carrots total
1-2 tsp
basil
1-2 tsp
italian seasoning
1 tsp
salt
4 c
chicken broth
2 Tbsp
cornstarch
2 Tbsp
water
24 oz
evaporated milk
2 lb
potato gnocchi
6 slice
bacon
2-3 clove
garlic
5 oz
fresh spinach

Directions Step-By-Step

1
Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
2
Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
3
Cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
4
Add any additional liquid as needed (I added about a cup of water) and season again with salt and pepper as needed.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek
Other Tag: Quick & Easy