Description
This Slow Cooker Chicken Gnocchi Soup is so creamy and hearty. It's a dump and go crockpot meal that's super easy to prep in the morning for a quick dinner that night.
Ingredients
Scale
- 1-1.5 lbs of chicken breast (2 large breasts), trimmed
- 1 cup yellow onion, diced fine
- 3/4 cup roasted red peppers, diced small
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt + more to taste
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 5 cups chicken stock
- (1) 17.5 ounce package potato gnocchi
- 1/2 cup heavy cream
- 2-3 ounces baby spinach
- 1 cup parmesan cheese, shredded from the block
Instructions
- Add the chicken breast, onion, roasted red peppers, garlic, salt, black pepper, crushed red pepper, basil, parsley and oregano all into the slow cooker.
- Pour the chicken stock over the ingredients. Cover and turn heat on low. Cook for 6 to 7 hours until the chicken is fall apart tender.
- Use two forks to shred apart the chicken breast into smaller pieces. It should be super easy and you don't even have to pull it out of the pot.
- Pour in the gnocchi, heavy cream and baby spinach. Stir well, turn the heat to high and cover for 45 minutes, stirring once half way through. Note: If you don't like the stems on the spinach, remove them before adding to the soup.
- Serve with a sprinkle of parmesan on top and/or more crushed red pepper flakes. Enjoy!
Notes
- The chicken should shred without hardly any effort. If it feels tough, you may need to cook it for an extra hour or so.
- Make sure to cut the onion really fine or it may have a bit of a crunch to it when serving.
- Don't leave the gnocchi in the broth on high heat after the 45 minutes of cooking or they will start to get mushy. Leave the crockpot partially covered and on warm until everyone's eaten.
- Prep Time: 10 minutes
- Cook Time: 7 hours, 45 minutes
- Category: soup
- Method: slow cooker
- Cuisine: Italian