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Slow Cooker Creamy Chicken Gnocchi Soup

A rich and velvety slow cooker soup featuring tender shredded chicken, soft potato gnocchi, and a creamy herb-infused broth.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and diced
  • 2 celery stalks diced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow Cooker
  • Large skillet

Method
 

Preparation
  1. Heat olive oil in a large skillet and sear seasoned chicken thighs for 3-4 minutes per side until golden. Transfer to the slow cooker.
  2. Sauté onion, garlic, carrots, and celery in the same skillet for 5 minutes until fragrant and translucent.
  3. Add sautéed vegetables, chicken broth, thyme, rosemary, salt, and pepper to the slow cooker and stir.
  4. Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
  5. Remove chicken, shred with two forks, and return to the pot.
  6. Increase slow cooker to high, add gnocchi, and cook for 30 minutes until tender.
  7. Reduce heat to warm, stir in heavy cream and Parmesan cheese until smooth.
  8. Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. If freezing, omit the gnocchi and add them fresh when reheating.