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.
Ingredients
1 lb. boneless skinless chicken breasts
1 small onion chopped
3-4 medium carrots peeled and chopped
1-2 stalks celery chopped
4 cloves garlic minced
2 teaspoons dried basil
2 teaspoons Italian seasoning
1 teaspoon salt
10-12 cranks freshly-ground black pepper
4 cups chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
2 12 ounce cans evaporated milk
1 pound potato gnocchi the shelf-stable kind, mini if you can find them
3 cups fresh baby spinach
4 slices cooked bacon optional, to serve
Cook Mode
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!
Reviewed by EL KATIBI MARIA
on
February 18, 2024
Rating:
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