Craving comfort? This is the perfect recipe! Tender veggies, pillowy gnocchi, and a velvety broth that everyone loves, all made together in your slow cooker or crockpot.
1poundpotato gnocchithe shelf-stable kind, mini if you can find them
3cupsfresh baby spinach
4slicescooked baconoptional, to serve
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Instructions
Place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper in a large crockpot or slow cooker. Pour chicken stock or broth on top. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
While keeping the crockpot on, shred the chicken, either directly in the pot or by removing to a cutting board. It will be ready to fall apart easily. If you took the chicken out to shred, return the pieces to the crockpot.
In a small bowl or liquid measuring cup, whisk together the cornstarch and cold water to make a thick slurry. Scrape that into the crockpot, along with both cans of evaporated milk and the gnocchi. Stir well to combine, then re-cover the crockpot and cook for another 20-30 minutes. The soup should be slightly thickened; the gnocchi, tender.
Just before serving, stir in the spinach and let it wilt for 2-3 minutes. Taste and season with additional salt and pepper, as desired. Serve with crumbled cooked bacon or fresh herbs for garnish. Enjoy!
Notes
Be very sure to use cold water when making the cornstarch slurry. Adding cornstarch directly to a hot or warm liquid can lead to clumps or a gritty texture.
If you prefer a thicker soup, try increasing the amount of cornstarch and water to 3 tablespoons each. You can also simply let the soup cook longer after adding the milk and gnocchi, with or without the crockpot lid.
If the soup becomes too thick for your taste, simply add water or additional broth, 1/4 cup at a time, stirring well.