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Slow Cooker Marry Me Chicken & Gnocchi Soup

Slow Cooker Marry Me Chicken & Gnocchi Soup
Course: catherines plates, chicken soup, Crockpot, gnocchi, Main Course, Main Dish, potato soup, Slow Cooker
Cuisine: American, Italian
Author: Catherine's Plates

Equipment

  • 6 quart crockpot/slow cooker
  • large skillet
  • spatula
  • measuring cups & spoons
  • cutting board & sharp knife

Ingredients

  • 2 TBS olive oil
  • 1 medium yellow onion, diced
  • 2 tsp minced garlic
  • 3 TBS tomato paste
  • 4 cups chicken broth, DIVIDED
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 - 1 1/2 lbs boneless skinless chicken breasts
  • 1 cup jar sun-dried tomatoes or jar roasted red bell peppers, chopped small
  • 1 1/2 cups heavy whipping cream
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 1/2 cup shredded parmesan cheese
  • 16 oz package potato gnocchi
  • 2 cups fresh spinach, chopped

Instructions

  • Add 2 TBS olive oil to a skillet and heat over medium high heat. Add in diced onion and cook until softened & slightly browned for 3-4 minutes. Stir in 2 tsp minced garlic for 1 minute.
  • Stir in 3 TBS tomato paste and 1 cup chicken broth until well combined. Season with 1/4 tsp each of salt & black pepper. Scrape bottom of pan to release any bits (that's flavor). Simmer for 2 minutes.
  • Pour mixture into bottom of crockpot/slow cooker. Place boneless, skinless chicken breasts into mixture in crockpot.
  • Place chopped sun-dried tomatoes or roasted red bell peppers (both can be found in jars) on top of the chicken. Add in the remainder 3 cups of chicken broth. Add in 1 1/2 cups heavy whipping cream, 1/4 tsp garlic powder and 1/4 tsp Italian seasoning. Mix everything together.
  • Place lid on crockpot and cook on low for 4-5 hours or on high 2-3 hours until chicken is cooked through and fork tender. NOTE: The timing will depend on how thick your chicken is.
  • Remove cooked chicken from crockpot and place on a cutting board. Shred or chop into bite size pieces. Place back into crockpot.
  • Add in 1/2 cup shredded parmesan cheese, 16 oz package of potato gnocchi and 2 cups chopped fresh spinach. Mix well to combine. Cook an additional 4-5 minutes or until the gnocchi are floating and fluffy, the spinach has wilted and cheese is melted. Serve it up.