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Ingredients
Scale
- 1 and 1/2 pounds boneless, skinless chicken thighs or breasts
- 3–4 medium carrots, peeled and chopped
- 1–2 stalks celery, chopped
- 1/2 medium yellow or white onion, chopped
- 2 tablespoons fresh parsley, chopped
- 4–5 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and black pepper, to taste
- 1 teaspoon Better than Bouillon chicken seasoning base (optional)
- Pinch of red pepper flakes (optional)
- 4 cups low-sodium chicken stock or broth
- 1 cup cream or half and half
- 1–2 tablespoons cornstarch
- 1 pound potato gnocchi
- 3 cups baby spinach
- 4 slices cooked bacon (optional for serving)
Instructions
- Place chicken in slow cooker along with chopped vegetables and seasonings.
- Pour in chicken stock and stir well to combine.
- Cook on low for 6-8 hours or high for 4 hours.
- Shred chicken in pot, then whisk cream and cornstarch in separate bowl.
- Add cream mixture to slow cooker along with gnocchi and spinach.
- Cook on high for 30-45 minutes and adjust thickness with cornstarch if desired.
Notes
Fresh ingredients enhance flavor and texture.
Season gradually and taste as you go.
Shredding chicken in the pot minimizes cleanup.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg