Crockpot Chicken Gnocchi Soup

By spend with pennies

Ingredients

1 tablespoon salted butter
1 medium yellow onion (diced)
1 pound boneless skinless chicken breasts
3 medium Yukon gold potatoes (diced, about 1 lb)
2 medium carrots (chopped)
2 ribs celery (diced)
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon salt
4 cups chicken broth
12 ounces evaporated milk (or half-and-half )
1 ½ tablespoon cornstarch
12 to 16 ounces gnocchi (shelf stable)
2 cups chopped fresh spinach (optional)

Prep Time10mins
Cook Time303mins
Servings6

Instructions

Optional: In a small skillet, soften the onion in butter over medium heat, about 3 minutes.

Add the onion to the bottom of a 6-quart slow cooker. Add the chicken breasts, potatoes, carrots, celery, Italian seasoning, garlic powder, basil, and salt.

Pour the chicken broth overtop, cover, and cook on low for 5 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.

With tongs, transfer the chicken breast to a bowl and shred with two forks.

Whisk the cornstarch into the evaporated milk and add to the slow cooker with the shredded chicken and the uncooked gnocchi.

Turn the slow cooker up to high and cook for 1 hour or until the gnocchi is tender. Stir in the spinach and let rest for 5 minutes. Season with salt and pepper to taste.