Ingredients
Equipment
Method
- Line a 4- to 6-quart slow cooker with a slow cooker liner if desired.
- Place the chopped celery, carrot, onion, dried parsley, garlic, thyme, salt, pepper, and chicken broth into the slow cooker. Stir to combine. Add the chicken breasts, pressing them gently into the liquid.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the vegetables are tender and the chicken is cooked through.
- Using two forks, shred the chicken directly in the slow cooker, or transfer to a cutting board to chop, then return the chicken to the soup.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this mixture to the soup, along with the gnocchi. Stir well.
- Cover and cook on high for 1 hour, or until the gnocchi are tender and the broth has thickened slightly.
- Stir in the chopped spinach and grated Parmesan. Taste and adjust the seasonings as needed, then serve hot.
Nutrition
Notes
For best results, add the gnocchi in the final hour of cooking to keep them tender, not mushy. Shelf-stable or frozen gnocchi are the most reliable options for slow cooking. Store leftovers in the fridge for up to three days; the soup may thicken as the gnocchi absorb more liquid, so add a splash of broth when reheating. Freezing is not recommended, as the gnocchi and cream can separate after thawing. Serve with crusty bread or a green salad for a complete meal. You can swap the chicken breasts for 2 cups of cooked, shredded chicken and add it with the gnocchi for a shortcut.