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An overhead close-up shot of creamy chicken gnocchi soup in a rustic bowl, showcasing the tender chicken and pillowy gnocchi.

Crockpot Chicken Gnocchi Soup (Olive Garden Copycat)

This Crockpot Chicken Gnocchi Soup is a creamy, comforting, and easy Olive Garden copycat recipe. Made with tender chicken, pillowy gnocchi, and fresh vegetables, it's the perfect slow cooker meal for a cozy night in.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Unsalted Butter
  • 1 cup Diced Yellow Onion
  • 1/2 cup Diced Carrots
  • 1/2 cup Diced Celery
  • 2 cloves Garlic minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 6 cups Low-Sodium Chicken Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
  • 1 lb Potato Gnocchi shelf-stable or refrigerated
  • 1 cup Heavy Cream
  • 3 cups Fresh Spinach packed

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Skillet

Method
 

  1. In a skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the vegetables to your slow cooker.
  2. Place the chicken breasts in the slow cooker on top of the vegetables. Pour in the chicken broth and season with thyme, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  4. Carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the potato gnocchi and heavy cream. Turn the slow cooker to high, cover, and cook for another 30-45 minutes, or until the gnocchi are cooked through and have floated to the top.
  6. Stir in the fresh spinach and let it wilt for about 5 minutes. Taste the soup and adjust seasoning if necessary before serving.

Notes

For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the soup during the last 30 minutes of cooking.
To prevent the cream from curdling, temper it by whisking a cup of the hot broth into the cream before slowly adding it back to the crockpot.