A creamy slow cooker chowder filled with tender chicken, sweet corn, and soft gnocchi. Perfect for cozy family dinners.

Scale

1 pound boneless & skinless chicken breasts

3 medium carrots peeled and diced

2 celery stalks diced

1 small onion diced

3 cloves garlic minced

4 cups chicken broth

1 teaspoon Italian seasoning

½ teaspoon salt adjust to taste

¼ teaspoon black pepper

1 10.5-ounce can cream of chicken soup

1 cup heavy cream or half-and-half

1 16-ounce package potato gnocchi (shelf-stable or refrigerated)

2 cups fresh baby spinach leaves

½ cup shredded Parmesan cheese plus more for serving

Parsley for garnish

1. Place the chicken breasts in the slow cooker with carrots, celery, onion, and garlic.

2. Pour in broth and cream of chicken soup; stir in seasonings.

3. Cover and cook on low 5–6 hours or high 3–4 hours.

4. Remove chicken, shred it, then return to slow cooker.

5. Add gnocchi and heavy cream; cook 30–40 minutes on high.

6. Stir in spinach and Parmesan; cook until spinach wilts.

7. Serve hot, garnish with parsley and more cheese.

For a lighter version, use half-and-half or evaporated milk. Leftovers taste even better the next day.