This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy-soft potato gnocchi is pure comfort food. Serve with some crusty bread to keep warm on a cold day.
Today we’re making a cozy slow cooker chicken gnocchi soup inspired by the famous classic from Olive Garden. It’s packed with tender veggies, flavorful chicken and soft, airy potato dumplings in a velvety cream-based soup to give you a warm bowl of goodness.
Like most slow cooker soups, this gives you the flavor of all-day simmering without the hassle of standing over the stovetop for hours. So if you enjoy slow cooker soups, try this slow cooker creamy tortellini soup, beef stew, white chicken chili, pasta e Fagioli, or cream cheese and potato soup. But back to the recipe, let’s start simmering.
What is Gnocchi?
Gnocchi is an Italian potato dumpling that’s soft, light and airy. You can make it yourself with some mashed potatoes, eggs and flour or buy them from the store.
SLOW COOKER CHICKEN GNOCCHI SOUP RECIPE TIPS
Sauteing – Saute the onions, garlic celery and carrots before adding them to the slow cooker for more flavor. Some slow cookers allow you to do this directly in the insert such as this one from Hamilton Beach.
Nutmeg – Nutmeg is a fantastic way to enhance the creaminess in the soup and give it a little warmth. A little goes a long way so a few dashes are enough.
Shredding chicken – I like shredding on a cutting board because it’s easier and some slow cookers also have non-stick liners which will scratch if you do it directly in the slow cooker. If your insert can handle it, feel free to shred directly in the slow cooker. You can also cut the chicken up into bite-sized pieces for a cleaner look.
Gnocchi – These are fluffy, potato dumplings and don’t need to cook too long so add them towards the end of cooking. Once the gnocchi is fully cooked, it will float to the surface.
Lightening it up – You can substitute heavy cream with half and half or evaporated milk for a lighter, healthier soup. Pour it in towards the end of cooking with the gnocchi so it doesn’t curdle.
Thickening the soup – You can thicken the soup by making a cornstarch slurry with one tablespoon of cornstarch mixed with two tablespoons of cold water. If the consistency isn’t thick enough for you even after adding the slurry, increase in small increments until it’s the consistency you like.
Stovetop directions – Saute onions, garlic, celery and carrots in a Dutch oven. Cube chicken and sear until cooked. Pour in chicken broth, seasonings and gnocchi and simmer for 10 minutes until gnocchi is cooked. Add heavy cream and spinach and simmer until soup has thickened. Do a taste test and season as needed.
Leftover celery and carrots – If you need ideas on how to use the leftover celery and carrots, try using them to make this slow cooker spaghetti Bolognese, skillet chicken pot pie, or this chicken noodle soup.
MORE SLOW COOKER SOUPS AND STEWS TO TRY
- Slow Cooker Creamy Tortellini Soup
- Slow Cooker Pasta e Fagioli
- Slow Cooker White Chicken Chili
- Slow Cooker Cream Cheese and Potato Soup
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