This Slow Cooker Chicken Gnocchi Soup is my go-to cozy, creamy, and hearty meal that brings comfort with every bite. It’s loaded with tender chicken, pillowy gnocchi, fresh vegetables, and finished with a savory touch of crispy prosciutto. Whether I’m feeding the family or prepping meals for the week, this soup checks every box—warm, rich, and ridiculously easy to make.
Why You’ll Love This Recipe
I love how effortless this recipe is. It’s a true “set it and forget it” slow cooker dish that simmers into perfection while I go about my day. The flavors are deep thanks to the Herbes de Provence and chicken bouillon, and the texture hits all the right notes—from creamy broth to soft gnocchi and hearty chunks of chicken. I can easily adjust it based on what’s in my fridge or pantry, and the leftovers are even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 lb. boneless, skinless chicken thighs or breasts
2 cups carrots, small diced
2 cups white onion, small diced
2 cups celery, small diced
2 Tbsp. fresh parsley, chopped
1 Tbsp. Herbes de Provence or poultry seasoning
1/8 tsp. paprika
1/8 tsp. red pepper chili flakes (optional)
1 Tbsp. chicken bouillon, or 1 cube
6 cloves garlic, pressed
4 cups chicken stock or broth
Salt and pepper, to taste
1 lb. potato gnocchi
2 1/2 to 3 Tbsp. cornstarch
1 cup half and half or heavy cream
5 oz. baby spinach or curly kale, chopped
Fresh Parmesan, for garnish
3 oz. prosciutto
Directions
I start by placing the chicken, diced carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, chicken bouillon, garlic, stock, salt, and pepper into a 6-quart slow cooker.
I give everything a gentle stir to combine, then cover and cook on high for 4 hours or low for 7 hours.
Once the cooking time is up, I shred the chicken directly in the slow cooker using two forks.
I whisk together the cornstarch and half and half, then stir that into the soup. I add the gnocchi and spinach at this point.
I cover and cook on high for another 30 to 60 minutes, until the soup is creamy and slightly thickened.
Meanwhile, I crisp the prosciutto by baking it at 400°F for 7–8 minutes on a parchment-lined sheet. Once cooled, I crumble it over the soup when serving.
I finish each bowl with a sprinkle of Parmesan and maybe some crusty bread on the side. It’s heavenly.
Servings and timing
This recipe makes about 6 hearty servings, perfect for dinner and next-day leftovers.
Prep time: 15 minutes Cook time: 4.5 to 5 hours Total time: About 5 hours 15 minutes
Variations
Make it vegetarian: I swap chicken for cannellini beans and use vegetable broth. I skip the prosciutto or replace it with crispy mushrooms.
Add extra veggies: Sometimes I stir in zucchini, corn, or peas for more texture and nutrition.
Spice it up: I double the chili flakes or add a splash of hot sauce for extra heat.
Swap the greens: Instead of spinach, I’ve used kale or Swiss chard, both work beautifully.
Gnocchi alternatives: I’ve used cauliflower gnocchi or whole wheat versions when available.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The soup can also be frozen for 2 to 3 months. When reheating, I do so gently over the stove or in the microwave. If it thickens too much in the fridge, I just add a splash of broth or water to loosen it up before warming.
FAQs
Can I use frozen chicken in this recipe?
I always thaw the chicken first to ensure even cooking and the best texture. Starting with frozen meat in the slow cooker isn’t recommended for food safety reasons.
Can I use store-bought rotisserie chicken instead?
Yes, I can! I just skip the long cook time and add the shredded rotisserie chicken in during the final 30–60 minutes when adding the gnocchi and spinach.
What kind of gnocchi should I use?
I usually use shelf-stable potato gnocchi from brands like De Cecco or Delallo. Fresh gnocchi works too, just be sure to add it in the last hour of cooking so it doesn’t get mushy.
How do I keep the gnocchi from overcooking?
Timing is key. I add the gnocchi during the final 30–60 minutes of cooking and keep a close eye on it. Gnocchi cooks quickly and softens fast, so I don’t add it too early.
Can I make this on the stovetop instead of a slow cooker?
Absolutely. I just cook everything in a large Dutch oven over medium heat. I simmer the soup until the chicken is cooked through (about 25–30 minutes), shred the chicken, and then proceed with the cornstarch, gnocchi, and spinach as described.
Conclusion
This Slow Cooker Chicken Gnocchi Soup is one of those soul-soothing meals I come back to time and time again. It’s creamy, comforting, and so satisfying without being fussy. Whether I’m serving it to guests, feeding the family, or meal prepping for the week, it always hits the spot. Plus, that crispy prosciutto on top? A total game-changer.
This Slow Cooker Chicken Gnocchi Soup is a creamy, comforting meal made with tender chicken, pillowy gnocchi, fresh vegetables, and spinach, all finished with crispy prosciutto. It’s a hearty, one-pot wonder perfect for chilly nights or easy meal prep.
Ingredients
2 1/2 lb. boneless, skinless chicken thighs or breasts
2 cups carrots, small diced
2 cups white onion, small diced
2 cups celery, small diced
2 Tbsp. fresh parsley, chopped
1 Tbsp. Herbes de Provence or poultry seasoning
1/8 tsp. paprika
1/8 tsp. red pepper chili flakes (optional)
1 Tbsp. chicken bouillon, or 1 cube
6 cloves garlic, pressed
4 cups chicken stock or broth
Salt and pepper, to taste
1 lb. potato gnocchi
2 1/2 to 3 Tbsp. cornstarch
1 cup half and half or heavy cream
5 oz. baby spinach or curly kale, chopped
Fresh Parmesan, for garnish
3 oz. prosciutto
Instructions
Add chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, bouillon, garlic, broth, salt, and pepper to a 6-quart slow cooker.
Stir to combine, then cover and cook on high for 4 hours or low for 7 hours.
Shred the chicken in the slow cooker using two forks.
In a small bowl, whisk cornstarch with half and half. Stir into the soup.
Add gnocchi and spinach. Cover and cook on high for another 30–60 minutes, until the soup is creamy and thickened.
Meanwhile, bake prosciutto on a parchment-lined sheet at 400°F for 7–8 minutes until crisp. Cool and crumble.
Ladle soup into bowls, top with crispy prosciutto and Parmesan. Serve warm with crusty bread if desired.
Notes
Use rotisserie chicken for a quicker version—add during the last hour of cooking.
Swap spinach for kale or Swiss chard for variety.
For a vegetarian version, replace chicken with cannellini beans and use vegetable broth.
Double the chili flakes for extra heat or add hot sauce.
Add extra vegetables like corn, peas, or zucchini as desired.
