Crockpot Chicken Gnocchi Soup Author: Pinch of Yum
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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1 lbboneless skinless chicken breasts
2 conions, celery & carrots total
1-2 tspitalian seasoning
4 cchicken broth
24 ozevaporated milk
2 lbpotato gnocchi
5 ozfresh spinach
How to Make Crockpot Chicken Gnocchi Soup Author: Pinch of Yum
- 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.
- Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
- 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.
- Add any additional liquid as needed (I added about a cup of water) and season again with salt and pepper as needed.