Crockpot Chicken Gnocchi Soup Author: Pinch of Yum

Crockpot Chicken Gnocchi Soup Author: Pinch Of Yum Recipe

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Carol Brown


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.

☆☆☆☆☆ 0 votes
1 Hr
6 Hr
Slow Cooker Crock Pot


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


1Place 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.
2Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
3Cut 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.
4Add any additional liquid as needed (I added about a cup of water) and season again with salt and pepper as needed.

About Crockpot Chicken Gnocchi Soup Author: Pinch of Yum

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