Crockpot Chicken Gnocchi (Ready-to-Print Version)
Tender chicken and gnocchi simmered with vegetables for a rich, comforting slow-cooked meal.
# What You’ll Need:
→ Protein
01 -
1 lb boneless skinless chicken breasts
02 -
6 slices bacon
→ Vegetables
03 -
2 cups mirepoix (chopped onions, celery, and carrots)
04 -
2-3 cloves garlic, minced
05 -
2 cups fresh baby spinach
→ Seasonings
06 -
1-2 teaspoons dried basil
07 -
1-2 teaspoons Italian seasoning
08 -
1 teaspoon poultry seasoning
09 -
1 teaspoon salt
→ Liquids
10 -
4 cups chicken broth
11 -
24 fl oz evaporated milk (two 12-ounce cans)
12 -
2 tablespoons water (to dissolve cornstarch)
→ Thickener
13 -
3 tablespoons cornstarch
→ Pasta
14 -
2 lbs gnocchi (about 4 cups)
# Step-by-Step Guide:
01 -
Place chicken breasts, mirepoix, dried basil, Italian seasoning, poultry seasoning, salt, and chicken broth into the slow cooker. Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours. Shred chicken directly in the slow cooker once cooked.
02 -
Mix cornstarch with water until dissolved, then stir this mixture into the slow cooker along with evaporated milk and gnocchi. Cover and cook for an additional 45 minutes to 1 hour until soup thickens and gnocchi are tender.
03 -
Cut bacon into small pieces and fry in a skillet until crispy. Drain excess fat on paper towels and wipe most bacon grease from pan, leaving a small amount. Add minced garlic to the pan and sauté for 1 minute. Add baby spinach and cook until wilted. Remove from heat.
04 -
Add cooked bacon and sautéed spinach mixture to the slow cooker and stir until evenly combined.
05 -
If soup becomes too thick, add additional water as needed. Taste and adjust salt and pepper before serving.
# Handy Tips:
01 -
Taste and adjust salt and pepper before serving, as broth saltiness varies.
02 -
For Instant Pot, cook chicken and mirepoix mixture at high pressure for 20 minutes with quick release, then proceed with thickener, evaporated milk, gnocchi, and sauté in 'Saute' mode to thicken before adding bacon and spinach.