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crockpot chicken gnocchi soup author: pinch of yum

Recipe by
Carol Brown
Little Torch Key, FL

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.

yield 6 serving(s)
prep time 1 Hr
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot chicken gnocchi soup author: pinch of yum

  • 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

How To Make crockpot chicken gnocchi soup author: pinch of yum

  • 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.

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