It is soup season and I am in full swing embracing the Crock Pot for all my soups this fall. This Slow Cooker Marry Me Chicken Gnocchi Soup is everything I love about crock pot meals – simple, flavorful, and downright cozy.

It’s the soup version of my Easy Crockpot White Chicken Chili with Cream Cheese but with those flavorful sundried tomato vibes. It’s also one of those dishes that feels fancy but couldn’t be easier. It is so rich and creamy that you won’t want to stop eating. Serve it along with my Butter Swim Biscuits for busy weeknights, chilly weekends, or even an easy meal for guests!

Ingredients

• Chicken breasts: Boneless, skinless works best since it’s easy to shred after slow cooking.
• Onion: Yellow or white, diced small. Adds sweetness and depth.
• Chicken broth: Chicken broth or stock works well but you could sub with vegetable broth.
• Sundried tomatoes: Oil-packed for the best flavor, chopped.
• Minced garlic: Fresh or jarred- use what’s easiest!
• Italian seasoning: Dried blend keeps it simple and flavorful.
• Spinach: Fresh baby spinach wilts down nicely and adds color and nutrients. You can also use frozen.
• Heavy cream or milk: I tend to use milk since I have it on hand but heavy cream will give it a thicker consistency and richer flavor.
• Shredded parmesan: You can use fresh or pre-shredded cheese. I tested with grated parmesan but it gave it a grainy consistency.
• Cream cheese: This gives the best creamy consistency. Be sure it is room temperature to avoid curdling.
• Gnocchi: Shelf-stable (by the pasta section at the grocery store) or refrigerated, both work great.

How to Make Marry Me Chicken Soup

1. Toss the chicken, onion, broth, sundried tomatoes, garlic, and Italian seasoning into your slow cooker.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is nice and tender.
3. Shred the chicken right in the pot with two forks, then give it a little stir.
4. Pour in the cream or milk and add the gnocchi. Place the cream cheese block on top (no need to stir it in yet!). Cover and let it all cook for another 5–7 minutes until the gnocchi is soft and pillowy.
5. Stir in the parmesan and spinach until everything is creamy, melty, and delicious.
6. Grab a bowl and dig in. Enjoy!