This Crockpot Chicken Gnocchi Soup is creamy, cozy, and packed with flavor – pure comfort in a bowl. Easy to make and perfect for busy nights!

Scale

½ medium yellow onion, diced

1 cup grated carrots

3 medium celery sticks, sliced

1 pound boneless skinless chicken breasts

Salt & pepper to taste

4 cups low-sodium chicken broth

½ teaspoon dried garlic powder

½ teaspoon dried thyme

½ teaspoon dried rosemary

1 clove garlic, minced

1 tablespoon cornstarch

1 (12-oz) can evaporated milk

1 (17.5-oz) package gnocchi

3 cups baby spinach

Cook Mode Prevent your screen from going dark

1. Place vegetables and chicken in slow cooker.

2. Add seasoned broth over the top.

3. Cook on HIGH 4–5 hours or LOW 7–8 hours.

4. Remove chicken, shred, and return to crock.

5. Whisk cornstarch into evaporated milk and stir in with gnocchi.

6. Cook 45 minutes on HIGH.

7. Stir in spinach and serve.

Use thighs instead of breasts if preferred.

Swap evaporated milk with half-and-half.

Use fresh herbs if available.