Slow Cooker Chicken Pot Pie Gnocchi Soup
This slow cooker chicken pot pie gnocchi soup has all the cozy flavor of classic pot pie for an easy weeknight dinner. It is creamy, comforting, and packed with tender chicken, veggies, and soft gnocchi in every bowl!
Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 1 teaspoon poultry seasoning
- Salt and pepper to taste
- 10 oz frozen mixed vegetables
- 10.5 oz cream of chicken soup storebought or homemade
- 2 cups chicken broth
- 1 cup milk
- 1 lb shelf stable potato gnocchi
Instructions
- Place the chicken breasts in the bottom of the slow cooker, then sprinkle the poultry seasoning, salt, and pepper over the top.
- Add the frozen vegetables right on top of the chicken.
- In a medium bowl or large measuring cup, whisk together the cream of chicken soup, chicken broth, and milk until smooth, then pour the mixture over the vegetables and chicken.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks, or remove it to a plate if that is easier, then return it to the broth.
- Add the gnocchi during the last 25 to 30 minutes of cooking so it softens without getting mushy.
- Stir well and adjust the seasoning to taste before serving.
Notes
- Using shelf stable gnocchi works best because it holds its shape in the slow cooker, but refrigerated gnocchi can be added during the last 15 minutes of cooking.
- Add extra veggies like mushrooms or a handful of spinach during the last few minutes for extra color and fiber.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, and if needed, add a splash of broth or milk when reheating.
Nutrition
Calories: 344kcalCarbohydrates: 38gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 81mgSodium: 737mgPotassium: 897mgFiber: 4gSugar: 4gVitamin A: 2709IUVitamin C: 6mgCalcium: 89mgIron: 4mg
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