Featured Recipe

Slow Cooker Chicken Gnocchi Soup

Name: Slow Cooker Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 2 pounds boneless skinless chicken thighs; 3 medium carrots diced; 1 large onion chopped; 2 stalks fennel sliced thin; 2 tablespoons fresh parsley chopped; 1 teaspoon Herbes de Provence; 1 1/2 teaspoons smoked paprika; 1/4 teaspoon chili flakes; 2 chicken bouillon cubes crushed; 4 cloves garlic minced; 5 cups low-sodium chicken broth; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups half-and-half; 3 tablespoons cornstarch; 1 1/2 cups mini gnocchi; 3 cups fresh baby spinach; 6 ounces pancetta sliced; Parmesan cheese freshly grated; Warm crusty bread for serving

By Kate

Created on 01 February 2026

A hearty slow cooker soup blending chicken, fresh vegetables, aromatic herbs, and soft gnocchi. Uses chicken thighs for deeper flavor, swaps celery with fennel for subtle anise notes, and adds a pinch of smoked paprika. Half-and-half thickened with cornstarch creates creamy consistency without heaviness. Spinach inclusion adds freshness near the end. Finished with crispy pancetta replacing prosciutto for crunch and a salty pop. Parmesan topping and crusty bread round it out. Emphasis on tactile cues like shredding tenderness and soup thickness. Intermediate timing adjusted to suit stovetop-to-slow-cooker workflow. Practical tips on substitutions and troubleshooting thickness included.

Prep: 15 min

Cook: 4h 15min

Total: 4h 30min

Serves: 6 servings

soup slow cooker comfort food chicken weeknight dinner

Introduction

Chunks of tender chicken thighs bathing in a fragrant sea of carrots, onion, and fennel, slowly coaxed to knockout flavor over hours. The sweet earth of Herbes de Provence and a hint of smoky paprika build complexity while simmering. Gnocchi softens slowly, just right, bringing pillowy bites nestled in creamy broth thickened cleverly with a cornstarch slurry to avoid heaviness. Spinach thrown in at the end. Pancetta crisps up in the oven to thunder through each spoonful with salty crunch. Bits of Parmesan melt into the deep blend. A soup that’s about patience, watching textures, trusting smells, sounds simmering, and knowing when thickness is just right. No fuss but no shortcuts, either.

Ingredients

2 pounds boneless skinless chicken thighs

3 medium carrots diced

1 large onion chopped

2 stalks fennel sliced thin

2 tablespoons fresh parsley chopped

1 teaspoon Herbes de Provence

1 1/2 teaspoons smoked paprika

1/4 teaspoon chili flakes

2 chicken bouillon cubes crushed

4 cloves garlic minced

5 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups half-and-half

3 tablespoons cornstarch

1 1/2 cups mini gnocchi

3 cups fresh baby spinach

6 ounces pancetta sliced

Parmesan cheese freshly grated

Warm crusty bread for serving

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About the ingredients

Chicken thighs chosen over breast for richer texture and moisture retention during long cooking. Fennel swaps celery, lending a faint anise note without overbearing sweetness or bitterness. Smoked paprika over standard used for subtle heat and woodsy depth contrasting chili flakes’ bite. Bouillon cubes crushed fully to dissolve evenly; can substitute with concentrated chicken base or homemade broth but adjust salt accordingly. Half-and-half thicken with cornstarch slurry—prevents curdling unlike cream alone or flour roux slow method; slurry ensures even thickening without lumps. Spinach tossed fresh at the last minute keeps vibrancy and prevents overcooking and bitterness. Pancetta swap for prosciutto adds rendered fat richness and more savory crunch. Parmesan freshly grated essential for melt and sharpness; pre-grated doesn’t hit same.

Method

Dump chicken thighs, diced carrots, chopped onion, thinly sliced fennel, parsley, Herbes de Provence, smoked paprika, chili flakes, crushed bouillon, minced garlic, chicken broth, salt, and pepper into a 6-quart slow cooker. No need to fuss; spread everything evenly. Give it a gentle stir just to distribute flavors without tearing chicken pieces yet.

Put the lid on, set cooker to high. Cooking 4 hours plus 10 minutes is enough. Listen for steady bubbling, smell the sweeter savory meld after about 3 hours. Avoid lifting lid to keep temp steady and moisture in.

Check chicken at 4 hours 10 minutes. It should shred easily under two forks — if still resistant, few more minutes. Use the slow cooker itself to shred in place. Pull chicken aside on a board only if you want neater bits. Return shredded chicken immediately, stir gently.

Mix cornstarch with half-and-half until smooth slurry. Pour into soup swirling around to avoid lumps. Toss in mini gnocchi plus fresh spinach leaves piled on top. Cover again and crank on high for 35-55 minutes. Watch gnocchi swell, soup must thicken visibly, creamy sheen forms. Stir every 10 minutes to prevent gnocchi sticking and to gauge thickness. Add more slurry little by little if soup stays runny. Try to avoid soup turning gluey—more liquid can cure if over-thickened later.

While soup thickens, preheat oven to 410°F. Line baking sheet with parchment. Lay pancetta slices flat, no overlap. Bake 8-9 minutes until crispy, bubbly fat renders out, edges darken but not burnt. Let cool before breaking into chunks. Pancetta: saltier and fattier than prosciutto, gives intense crunch and porky flavor punch.

Dish soup into bowls. Generous sprinkle of grated Parmesan. Dollop of crispy pancetta pieces on top. Serve immediately with crusty bread warmed in oven or toasted. Crunchy bread works well to mop up creamy soup.

Cleanup tip: use leftover broth as base for risotto or stew. Gnocchi leftovers freeze well if kept separate from soup.

Technique Tips

Layering flavors in slow cooker key—vegetables and herbs release at different rates. Gentle stir at start avoids shredding raw chicken prematurely, which would dry it out. Lid tightness crucial for even heat retention. Recognizing when chicken shreds easily means collagen and muscle fibers have broken down properly, ensuring moist bites. Whisking cornstarch with cold half-and-half avoids clumps and gluey texture. Adding gnocchi and spinach near the end prevents gnocchi disintegration and greens turning slimy. Stirring every 10 minutes lets you catch thickness cues, plus prevents settling gnocchi. Pancetta crisps faster than prosciutto due to fat content; watch edges closely to avoid bitterness from burning corners. Serve promptly as soup thickens more as it cools, or thin with broth if needed. Leftovers store well but gnocchi texture softens with time—reheating gently recommended.

Chef's Notes

💡 Use chicken thighs not breasts. Thighs keep moisture. Shredding easily tells you cooked enough. If using breasts, keep an eye—overcooking = dry meat.
💡 Substitute fennel for celery. Fennel brings mild sweetness, anise notes without overpowering. Enhance broth flavor; can also use leeks. Adjust seasoning accordingly.
💡 When mixing cornstarch with half-and-half, ensure no lumps form. Bit by bit; add to soup slowly. Watch for thickness. Stir regularly to check consistency.
💡 For crispy pancetta, don’t overcrowd baking sheet. Space slices out; ensure even cooking. If using prosciutto, it crisps differently. Adjust timing to avoid burning.
💡 If soup too thick, add broth gradually until desired texture. Cold broth to avoid sudden temperature drop. Adding too much could dilute flavor.