Crockpot Recipes Slow Cooker
There’s nothing quite like coming home to a warm, comforting bowl of Crockpot Chicken Gnocchi Soup. The aroma of slow-cooked chicken, fresh basil, and Italian seasoning fills the air, making your stomach growl with anticipation. This Crockpot Chicken Gnocchi Soup is a perfect comfort food that’s easy to make and delicious to eat.
In this recipe, we’ll explore the benefits of using a crockpot to make a hearty and creamy soup without any fuss. The best part? It’s ready when you are, with minimal effort required. So, let’s dive in and discover the world of Crockpot Recipes Slow Cooker. If you’re interested in more slow cooker recipes, you can check out our crockpot recipes collection.
Why You’ll Love This Recipe
This Crockpot Chicken Gnocchi Soup is a perfect comfort food that’s both creamy and light. The use of evaporated milk adds a rich texture without making the soup too heavy. Plus, the convenience of using a crockpot makes it a great option for busy days.
The combination of chicken, gnocchi, and fresh spinach creates a well-balanced flavor profile that’s sure to please. And, with the crockpot doing all the work, you can come home to a delicious, hot meal that’s ready to devour.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 cups mirepoix (a simple mixture of chopped onions, celery, and carrots)
- 1–2 teaspoons dried basil
- 1–2 teaspoons Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2 tablespoons water
- two 12-ounce cans evaporated milk (total 24 ounces)
- two 1-pound packages frozen gnocchi (about 4 cups)
- 6 slices bacon
- 2–3 cloves garlic, minced
- 2 cups fresh baby spinach
Ingredient Notes & Substitutions
The chicken breast provides lean protein, while the gnocchi adds a fun texture to the soup. The evaporated milk is a key ingredient in creating a creamy soup without the need for heavy cream.
The mirepoix mixture of chopped onions, celery, and carrots adds a depth of flavor to the soup. You can also customize the recipe by adding your favorite vegetables or spices.
For a dairy-free version, you can substitute the evaporated milk with a non-dairy milk alternative, such as almond or soy milk. However, keep in mind that the texture and flavor may vary slightly.
Equipment Needed
To make this recipe, you’ll need a few pieces of equipment, including:
- Large Skillet
- Slow Cooker
- Ladle
- Cutting board
Step-by-Step Instructions
- Combine the 1 lb. boneless skinless chicken breasts, 2 cups mirepoix (chopped onions, celery, and carrots), 1–2 teaspoons dried basil, 1–2 teaspoons Italian seasoning, 1 teaspoon poultry seasoning, 1 teaspoon salt, and 4 cups chicken broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is cooked through and tender.
- Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, whisk together the 3 tablespoons cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the crockpot along with the two 12-ounce cans evaporated milk and two 1-pound packages frozen gnocchi. Stir well to combine.
- Replace the cover and continue to cook on high for another 45 minutes to 1 hour, or until the soup has visibly thickened and the gnocchi are softened and cooked through.
- Cut the 6 slices bacon into small pieces. In a large skillet, fry the bacon pieces over medium heat until they are crispy. Remove the crispy bacon with a slotted spoon and drain on paper towels.
- Pour out most of the bacon grease from the skillet, leaving just a thin layer. Add the 2–3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add the 2 cups fresh baby spinach to the skillet with the garlic. Stir constantly until the spinach has wilted, about 1-2 minutes.
- Add the crispy bacon, sautéed garlic, and wilted spinach to the crockpot. Stir everything gently to fully combine.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, stir in a small amount of water or extra chicken broth until the desired consistency is reached. Serve warm.
Visual Guide & Tips
As you cook, keep an eye on the soup’s consistency and adjust the seasoning as needed. The gnocchi should be cooked through and the soup should be creamy and hot.
When adding the bacon, garlic, and spinach, stir everything gently to combine. This will help distribute the flavors evenly throughout the soup.
Expert Tips & Troubleshooting
To avoid common mistakes, make sure to cook the chicken until it’s tender and falls apart easily. Also, don’t overcook the gnocchi, as they can become mushy and unappetizing.
If the soup is too thick, you can add a small amount of water or chicken broth to thin it out. On the other hand, if the soup is too thin, you can add more cornstarch or evaporated milk to thicken it.
Some common issues that may arise include:
- Undercooked chicken: Make sure to cook the chicken for the recommended time to ensure it’s tender and safe to eat.
- Overcooked gnocchi: Check the gnocchi regularly to avoid overcooking, which can make them mushy and unappetizing.
- Too thick or too thin soup: Adjust the consistency by adding more water or cornstarch as needed.
Storage & Freezing
To store leftovers, let the soup cool completely, then refrigerate or freeze it in airtight containers. When reheating, make sure the soup is hot and steaming before serving.
Some tips for freezing and reheating include:
- Portion control: Divide the soup into individual portions to make reheating easier and more convenient.
- Label and date: Be sure to label and date the frozen containers so you can keep track of how long they’ve been stored.
- Reheat safely: When reheating, make sure the soup is hot and steaming before serving to ensure food safety.
Frequently Asked Questions (FAQ)
Here are some common questions about this recipe:
- Q: Can I use dairy-free milk instead of evaporated milk?
- A: Yes, you can substitute dairy-free milk for evaporated milk, but keep in mind that the texture and flavor may vary slightly.
- Q: How do I know when the gnocchi is cooked?
- A: The gnocchi is cooked when it’s softened and no longer hard or chewy. Check the gnocchi regularly to avoid overcooking.
- Q: Can I add other vegetables to the soup?
- A: Yes, you can customize the recipe by adding your favorite vegetables or spices. Just be sure to adjust the cooking time and seasoning accordingly.
- Q: How long can I store leftovers in the fridge?
- A: You can store leftovers in the fridge for up to 3 days. Make sure to let the soup cool completely before refrigerating or freezing.
- Q: Can I freeze the soup for later use?
- A: Yes, you can freeze the soup for later use. Just be sure to label and date the frozen containers and reheat the soup safely before serving.
Conclusion
This Crockpot Chicken Gnocchi Soup is a delicious and comforting meal that’s perfect for any time of the year. With its creamy texture and rich flavors, it’s sure to become a favorite in your household.
So, go ahead and give this recipe a try! Don’t forget to share your experiences and photos with me on social media. Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! If you’re looking for more soup recipes or crockpot recipes, be sure to check out our collection.
Crockpot Chicken Gnocchi Soup
Ingredients
Method
- Combine the 1 lb. boneless skinless chicken breasts, 2 cups mirepoix (chopped onions, celery, and carrots), 1–2 teaspoons dried basil, 1–2 teaspoons Italian seasoning, 1 teaspoon poultry seasoning, 1 teaspoon salt, and 4 cups chicken broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is cooked through and tender.
- Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, whisk together the 3 tablespoons cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the crockpot along with the two 12-ounce cans evaporated milk and two 1-pound packages frozen gnocchi. Stir well to combine.
- Replace the cover and continue to cook on high for another 45 minutes to 1 hour, or until the soup has visibly thickened and the gnocchi are softened and cooked through.
- While the soup is thickening, cut the 6 slices bacon into small pieces. In a large skillet, fry the bacon pieces over medium heat until they are crispy. Remove the crispy bacon with a slotted spoon and drain on paper towels.
- Pour out most of the bacon grease from the skillet, leaving just a thin layer. Add the 2–3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add the 2 cups fresh baby spinach to the skillet with the garlic. Stir constantly until the spinach has wilted, about 1-2 minutes.
- Add the crispy bacon, sautéed garlic, and wilted spinach to the crockpot. Stir everything gently to fully combine.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, stir in a small amount of water or extra chicken broth until the desired consistency is reached. Serve warm.