My mother-in-law made this for my first winter in Ohio and I begged for the recipe before I left her house. Just 5 ingredients

This slow cooker 5-ingredient chicken gnocchi soup is the kind of cozy cold-weather meal that makes a house feel warm from the inside out. It is a simple Midwestern-style comfort dinner with tender chicken, soft gnocchi, and a creamy broth, and it is especially handy on busy days when you want something hearty without a long ingredient list or much hands-on work.

Serve this soup with warm crusty bread, buttery crackers, or a simple green salad for an easy family supper. If you want to stretch it a little further, I like putting out a small bowl of grated Parmesan, black pepper, and extra cream on the side so everyone can finish their own bowl just the way they like it.

Slow Cooker 5-Ingredient Chicken Gnocchi Soup

Servings: 6

Creamy slow cooker soup in a white crock

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 package (16 to 18 ounces) shelf-stable potato gnocchi
2 cups diced carrots and celery blend
4 cups chicken broth
1 cup heavy cream

Chicken, gnocchi, vegetables, broth, and cream on a counter

Directions

1. Place the chicken breasts in the slow cooker, then add the diced carrots and celery and pour the chicken broth over everything.

Chicken and vegetables in broth in a slow cooker

2. Cover and cook on low for about 6 hours, or until the chicken is very tender and easy to shred.

Cooked chicken and vegetables in slow cooker broth

3. Shred the chicken right in the slow cooker using two forks.

Shredded chicken in the slow cooker broth

4. Turn the slow cooker to high. Stir in the gnocchi and heavy cream, then cook for 30 minutes more, until the gnocchi are tender and plump and the broth is creamy.

Finished chicken gnocchi soup in bowls with bread

Variations & Tips

For extra flavor: If your diced vegetable mix includes onion, go right ahead and use it. A little onion adds a deeper savory flavor, and it cooks down nicely during the long slow simmer.

For picky eaters: Chop the carrots and celery very small so they soften well and blend into the soup more easily. This is a nice trick when you want the vegetables in the pot without a lot of complaints at the table.

To avoid mushy gnocchi: Be sure to add the gnocchi only during the last 30 minutes of cooking. If they sit in the slow cooker too long, they can get overly soft and lose that nice pillowy bite.

For a richer soup: Add a splash more heavy cream just before serving if you like a silkier broth. I also like stirring the soup gently after the cream goes in so it stays smooth and creamy.

For storing leftovers: Refrigerate leftovers in an airtight container for up to 3 days. The gnocchi will continue to soften as it sits, so when reheating, add a little extra broth or cream to loosen the soup back up.