FREE DINNER EBOOK! Get your copy!

Slow Cooker Creamy Chicken Gnocchi Soup Delight

by on September 28, 2025

WANT TO SAVE THIS RECIPE?

Are you ready for a cozy meal that warms your soul? This Slow Cooker Creamy Chicken Gnocchi Soup packs tender chicken, fresh veggies, and creamy goodness into one simple dish. Perfect for busy days, I’ll guide you step-by-step to create this delightful soup. You’ll also discover tips to make it your own with easy swaps and flavor boosts. Let’s dive into this delicious recipe and transform your dinner plans!

- 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup carrots, finely diced - 1 cup celery, finely diced - 1 medium onion, chopped - 3 cloves garlic, minced For your soup, start with good quality chicken thighs. They stay juicy and tender. Next, grab some chicken broth. It forms the base of the soup and adds rich flavor. Chop up fresh vegetables too. Carrots, celery, onion, and garlic bring both taste and nutrition. The brighter the veggies, the better your soup will be! - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon freshly ground black pepper - 1 cup heavy cream - 2 cups fresh spinach, roughly chopped - Salt to taste Seasoning is key to great soup. Add dried thyme and oregano for warmth. Black pepper gives a little kick. Once the chicken cooks, stir in heavy cream. This makes the soup creamy and rich. Fresh spinach adds color and nutrients. Don't forget to adjust salt to your taste. - Fresh parsley, chopped (for garnish) - Crusty bread for serving Toppings can make a big difference. Fresh parsley adds a pop of color. Serve with crusty bread for dipping. This makes the meal feel special and cozy. In your slow cooker, start by adding the chicken thighs. Pour in the chicken broth next. Then, add the diced carrots, diced celery, chopped onion, and minced garlic. These fresh vegetables give the soup a great taste. Now, sprinkle in the dried thyme, oregano, and black pepper. These seasonings will enhance the flavor of your soup. Cover your slow cooker with its lid. You can set it to cook on low for 6-7 hours or on high for 3-4 hours. The key is to make sure the chicken is tender and fully cooked. When it’s done, remove the chicken from the slow cooker. Place it on a cutting board. Use two forks to shred the chicken into small pieces. After shredding, return the chicken back into the slow cooker. Next, stir in the heavy cream and gnocchi. Mix them well to combine. Cover the slow cooker and let it cook on low for another 30 minutes. This lets the gnocchi become fluffy and cooked through. Just before serving, stir in the chopped spinach. Mix until the spinach is wilted and bright green. Lastly, taste the soup and add salt if needed. Ladle the soup into bowls and enjoy! To get a rich and creamy soup, use heavy cream. It gives the soup a nice smooth texture. If you want lighter options, try whole milk or half-and-half. Coconut milk is also a great dairy-free choice. It adds creaminess and a hint of sweetness. For fluffy gnocchi, cook them for just 30 minutes in the slow cooker. You want them soft but not mushy. To prevent sticking, stir them gently when you add them to the soup. A little olive oil can also help keep them separate. To boost flavor, add fresh herbs like basil or dill. A pinch of red pepper flakes can add a nice kick. Using homemade broth makes a big difference in taste. Store-bought broth is fine, but it may lack depth. If you can, go for homemade for the best flavor! {{image_4}} You can switch the chicken for turkey or even tofu. Both options work great! Turkey adds a nice flavor, while tofu gives you a plant-based choice. For veggies, think about using mushrooms or zucchini. Mushrooms add a rich taste, and zucchini brings a fresh crunch. Both will keep your soup exciting! If you want a dairy-free version, use coconut milk instead of heavy cream. It gives a nice creaminess and a hint of coconut flavor. You can also find plant-based cream alternatives. They mimic the texture of cream well and fit right into your soup. Want more protein? Try adding beans or lentils. They make the soup heartier and fill you up faster. You can also toss in greens like kale or chard. They give your soup a boost of color and nutrients. Plus, they taste great! To store leftover soup in the fridge, let it cool first. Pour the soup into clean, airtight containers. I recommend using glass jars or plastic containers with lids. This keeps the soup fresh and safe. You can enjoy it for up to four days. For freezing soup, use freezer-safe containers or bags. Leave some space at the top since the soup expands when frozen. Label each container with the date. To thaw, move the soup to the fridge overnight. Reheat it on the stove over low heat for the best quality. Stir often to warm evenly. Refrigerated soup lasts about four days. Frozen soup can stay good for three months. Check for signs that the soup has gone bad. If it smells sour or has mold, it is best to throw it away. Always trust your senses when it comes to food safety. Yes, you can use frozen chicken thighs. Just remember, cooking time will change. If you cook on low, it may take about 8 hours. On high, expect around 4 to 5 hours. Always check if the chicken is fully cooked before serving. The chicken should reach an internal temperature of 165°F. Cooking from frozen keeps the meat juicy and tender. To add heat, try a few simple tricks. You can mix in red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon, then taste. If you want more spice, add slowly. You can also use spicy sausage instead of chicken. This adds flavor and heat in one step. Another option is to toss in jalapeños for a fresh kick. Yes, this soup is great for meal prep. You can make it a day ahead. Just store it in the fridge after it cools. If you want to freeze it, let it cool first. Use airtight containers for the best results. When ready to eat, thaw overnight in the fridge. Reheat it on the stove or in the microwave. Add more broth if it’s too thick after reheating. This blog covered a tasty slow cooker soup with chicken thighs, fresh veggies, and creamy goodness. You learned how to prepare it, cook it, and store it for later. I shared tips for achieving the best texture and flavor. You can also try variations for different diets and tastes. Now you have the tools to make your own special version. Enjoy every bite and share it with others!

Ingredients

Main Ingredients

– 1 pound boneless, skinless chicken thighs

– 4 cups chicken broth

– 1 cup carrots, finely diced

– 1 cup celery, finely diced

– 1 medium onion, chopped

– 3 cloves garlic, minced

For your soup, start with good quality chicken thighs. They stay juicy and tender. Next, grab some chicken broth. It forms the base of the soup and adds rich flavor.

Chop up fresh vegetables too. Carrots, celery, onion, and garlic bring both taste and nutrition. The brighter the veggies, the better your soup will be!

Seasoning and Enhancements

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– 1/2 teaspoon freshly ground black pepper

– 1 cup heavy cream

– 2 cups fresh spinach, roughly chopped

– Salt to taste

Seasoning is key to great soup. Add dried thyme and oregano for warmth. Black pepper gives a little kick.

Once the chicken cooks, stir in heavy cream. This makes the soup creamy and rich. Fresh spinach adds color and nutrients. Don’t forget to adjust salt to your taste.

Optional Toppings

– Fresh parsley, chopped (for garnish)

– Crusty bread for serving

Toppings can make a big difference. Fresh parsley adds a pop of color. Serve with crusty bread for dipping. This makes the meal feel special and cozy.

Step-by-Step Instructions

Preparing the Slow Cooker

In your slow cooker, start by adding the chicken thighs. Pour in the chicken broth next. Then, add the diced carrots, diced celery, chopped onion, and minced garlic. These fresh vegetables give the soup a great taste. Now, sprinkle in the dried thyme, oregano, and black pepper. These seasonings will enhance the flavor of your soup.

Cooking Process

Cover your slow cooker with its lid. You can set it to cook on low for 6-7 hours or on high for 3-4 hours. The key is to make sure the chicken is tender and fully cooked. When it’s done, remove the chicken from the slow cooker. Place it on a cutting board. Use two forks to shred the chicken into small pieces. After shredding, return the chicken back into the slow cooker.

Final Steps

Next, stir in the heavy cream and gnocchi. Mix them well to combine. Cover the slow cooker and let it cook on low for another 30 minutes. This lets the gnocchi become fluffy and cooked through. Just before serving, stir in the chopped spinach. Mix until the spinach is wilted and bright green. Lastly, taste the soup and add salt if needed. Ladle the soup into bowls and enjoy!

Tips & Tricks

Achieving Creamy Consistency

To get a rich and creamy soup, use heavy cream. It gives the soup a nice smooth texture. If you want lighter options, try whole milk or half-and-half. Coconut milk is also a great dairy-free choice. It adds creaminess and a hint of sweetness.

Ensuring Perfect Gnocchi

For fluffy gnocchi, cook them for just 30 minutes in the slow cooker. You want them soft but not mushy. To prevent sticking, stir them gently when you add them to the soup. A little olive oil can also help keep them separate.

Flavor Enhancements

To boost flavor, add fresh herbs like basil or dill. A pinch of red pepper flakes can add a nice kick. Using homemade broth makes a big difference in taste. Store-bought broth is fine, but it may lack depth. If you can, go for homemade for the best flavor!

Variations

Ingredient Substitutions

You can switch the chicken for turkey or even tofu. Both options work great! Turkey adds a nice flavor, while tofu gives you a plant-based choice.

For veggies, think about using mushrooms or zucchini. Mushrooms add a rich taste, and zucchini brings a fresh crunch. Both will keep your soup exciting!

Dairy-Free Options

If you want a dairy-free version, use coconut milk instead of heavy cream. It gives a nice creaminess and a hint of coconut flavor.

You can also find plant-based cream alternatives. They mimic the texture of cream well and fit right into your soup.

Adding Extras

Want more protein? Try adding beans or lentils. They make the soup heartier and fill you up faster.

You can also toss in greens like kale or chard. They give your soup a boost of color and nutrients. Plus, they taste great!

Storage Info

Refrigeration Guidelines

To store leftover soup in the fridge, let it cool first. Pour the soup into clean, airtight containers. I recommend using glass jars or plastic containers with lids. This keeps the soup fresh and safe. You can enjoy it for up to four days.

Freezing Instructions

For freezing soup, use freezer-safe containers or bags. Leave some space at the top since the soup expands when frozen. Label each container with the date. To thaw, move the soup to the fridge overnight. Reheat it on the stove over low heat for the best quality. Stir often to warm evenly.

Shelf Life

Refrigerated soup lasts about four days. Frozen soup can stay good for three months. Check for signs that the soup has gone bad. If it smells sour or has mold, it is best to throw it away. Always trust your senses when it comes to food safety.

FAQs

Can I use frozen chicken in the slow cooker?

Yes, you can use frozen chicken thighs. Just remember, cooking time will change. If you cook on low, it may take about 8 hours. On high, expect around 4 to 5 hours. Always check if the chicken is fully cooked before serving. The chicken should reach an internal temperature of 165°F. Cooking from frozen keeps the meat juicy and tender.

How do I make this soup spicier?

To add heat, try a few simple tricks. You can mix in red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon, then taste. If you want more spice, add slowly. You can also use spicy sausage instead of chicken. This adds flavor and heat in one step. Another option is to toss in jalapeños for a fresh kick.

Can I prepare this soup in advance?

Yes, this soup is great for meal prep. You can make it a day ahead. Just store it in the fridge after it cools. If you want to freeze it, let it cool first. Use airtight containers for the best results. When ready to eat, thaw overnight in the fridge. Reheat it on the stove or in the microwave. Add more broth if it’s too thick after reheating.

This blog covered a tasty slow cooker soup with chicken thighs, fresh veggies, and creamy goodness. You learned how to prepare it, cook it, and store it for later. I shared tips for achieving the best texture and flavor. You can also try variations for different diets and tastes.

Now you have the tools to make your own special version. Enjoy every bite and share it with others!

- 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup carrots, finely diced - 1 cup celery, finely diced - 1 medium onion, chopped - 3 cloves garlic, minced For your soup, start with good quality chicken thighs. They stay juicy and tender. Next, grab some chicken broth. It forms the base of the soup and adds rich flavor. Chop up fresh vegetables too. Carrots, celery, onion, and garlic bring both taste and nutrition. The brighter the veggies, the better your soup will be! - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon freshly ground black pepper - 1 cup heavy cream - 2 cups fresh spinach, roughly chopped - Salt to taste Seasoning is key to great soup. Add dried thyme and oregano for warmth. Black pepper gives a little kick. Once the chicken cooks, stir in heavy cream. This makes the soup creamy and rich. Fresh spinach adds color and nutrients. Don't forget to adjust salt to your taste. - Fresh parsley, chopped (for garnish) - Crusty bread for serving Toppings can make a big difference. Fresh parsley adds a pop of color. Serve with crusty bread for dipping. This makes the meal feel special and cozy. In your slow cooker, start by adding the chicken thighs. Pour in the chicken broth next. Then, add the diced carrots, diced celery, chopped onion, and minced garlic. These fresh vegetables give the soup a great taste. Now, sprinkle in the dried thyme, oregano, and black pepper. These seasonings will enhance the flavor of your soup. Cover your slow cooker with its lid. You can set it to cook on low for 6-7 hours or on high for 3-4 hours. The key is to make sure the chicken is tender and fully cooked. When it’s done, remove the chicken from the slow cooker. Place it on a cutting board. Use two forks to shred the chicken into small pieces. After shredding, return the chicken back into the slow cooker. Next, stir in the heavy cream and gnocchi. Mix them well to combine. Cover the slow cooker and let it cook on low for another 30 minutes. This lets the gnocchi become fluffy and cooked through. Just before serving, stir in the chopped spinach. Mix until the spinach is wilted and bright green. Lastly, taste the soup and add salt if needed. Ladle the soup into bowls and enjoy! To get a rich and creamy soup, use heavy cream. It gives the soup a nice smooth texture. If you want lighter options, try whole milk or half-and-half. Coconut milk is also a great dairy-free choice. It adds creaminess and a hint of sweetness. For fluffy gnocchi, cook them for just 30 minutes in the slow cooker. You want them soft but not mushy. To prevent sticking, stir them gently when you add them to the soup. A little olive oil can also help keep them separate. To boost flavor, add fresh herbs like basil or dill. A pinch of red pepper flakes can add a nice kick. Using homemade broth makes a big difference in taste. Store-bought broth is fine, but it may lack depth. If you can, go for homemade for the best flavor! {{image_4}} You can switch the chicken for turkey or even tofu. Both options work great! Turkey adds a nice flavor, while tofu gives you a plant-based choice. For veggies, think about using mushrooms or zucchini. Mushrooms add a rich taste, and zucchini brings a fresh crunch. Both will keep your soup exciting! If you want a dairy-free version, use coconut milk instead of heavy cream. It gives a nice creaminess and a hint of coconut flavor. You can also find plant-based cream alternatives. They mimic the texture of cream well and fit right into your soup. Want more protein? Try adding beans or lentils. They make the soup heartier and fill you up faster. You can also toss in greens like kale or chard. They give your soup a boost of color and nutrients. Plus, they taste great! To store leftover soup in the fridge, let it cool first. Pour the soup into clean, airtight containers. I recommend using glass jars or plastic containers with lids. This keeps the soup fresh and safe. You can enjoy it for up to four days. For freezing soup, use freezer-safe containers or bags. Leave some space at the top since the soup expands when frozen. Label each container with the date. To thaw, move the soup to the fridge overnight. Reheat it on the stove over low heat for the best quality. Stir often to warm evenly. Refrigerated soup lasts about four days. Frozen soup can stay good for three months. Check for signs that the soup has gone bad. If it smells sour or has mold, it is best to throw it away. Always trust your senses when it comes to food safety. Yes, you can use frozen chicken thighs. Just remember, cooking time will change. If you cook on low, it may take about 8 hours. On high, expect around 4 to 5 hours. Always check if the chicken is fully cooked before serving. The chicken should reach an internal temperature of 165°F. Cooking from frozen keeps the meat juicy and tender. To add heat, try a few simple tricks. You can mix in red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon, then taste. If you want more spice, add slowly. You can also use spicy sausage instead of chicken. This adds flavor and heat in one step. Another option is to toss in jalapeños for a fresh kick. Yes, this soup is great for meal prep. You can make it a day ahead. Just store it in the fridge after it cools. If you want to freeze it, let it cool first. Use airtight containers for the best results. When ready to eat, thaw overnight in the fridge. Reheat it on the stove or in the microwave. Add more broth if it’s too thick after reheating. This blog covered a tasty slow cooker soup with chicken thighs, fresh veggies, and creamy goodness. You learned how to prepare it, cook it, and store it for later. I shared tips for achieving the best texture and flavor. You can also try variations for different diets and tastes. Now you have the tools to make your own special version. Enjoy every bite and share it with others!

Slow Cooker Creamy Chicken Gnocchi Soup

Warm up your evenings with this Cozy Slow Cooker Creamy Chicken Gnocchi Soup that’s bursting with flavor! Made with tender chicken, hearty vegetables, and delicious gnocchi, this easy recipe is perfect for a comforting meal at home. Just throw the ingredients in your slow cooker, and let it do the magic! Click through for full instructions and enjoy a cozy bowl tonight! #SlowCookerRecipes #ComfortFood #GnocchiSoup #EasyDinnerIdeas
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs

4 cups chicken broth

1 cup carrots, finely diced

1 cup celery, finely diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1 package (16 ounces) gnocchi

2 cups fresh spinach, roughly chopped

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, combine the chicken thighs with the chicken broth, diced carrots, diced celery, chopped onion, and minced garlic. Sprinkle in the dried thyme, oregano, and black pepper to enhance the flavor.

    Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The goal is to ensure the chicken is tender and fully cooked.

      Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the slow cooker.

        Stir in the heavy cream and gnocchi, mixing well to combine. Cover and allow the soup to cook on low for an additional 30 minutes, allowing the gnocchi to become fluffy and cooked through.

          Just before you are ready to serve, stir in the chopped spinach and mix until the spinach is wilted and bright green. Taste and adjust the seasoning with salt as needed.

            Ladle the soup into bowls, and for an elegant touch, garnish each serving with freshly chopped parsley.

              Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6-8

                - Presentation Tips: Serve the soup hot in rustic bowls with a sprinkle of fresh parsley on top and some crusty bread on the side for dipping.

                  WANT TO SAVE THIS RECIPE?