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Home » slow cooker & pressure cooker » Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker version!)

Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker version!)

21 Oct 19

This post may contain affiliate links, and I will earn a commission if you purchase through them. There is no additional cost to you. Please read my disclosure for more info.

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A person eating from a bowl of crockpot chicken gnocchi soup with a spoon (for Pinterest)
Someone eating from a bowl of crockpot chicken gnocchi soup (Pinterest image)

This delicious chicken gnocchi soup has it all – it’s creamy and comforting, it’s low calorie, and you need just 20 minutes to prepare it. Whether you know and love Olive Garden’s creamy chicken and gnocchi soup or not, you’ve got to try this easy copycat version! Prefer to make the soup in your pressure cooker? I’ve got you covered there too!

A close up of crockpot chicken gnocchi soup in a white bowl

Your new favourite creamy chicken soup recipe

Looks good, right? So let’s just dive right in (with a big spoon) and find out why this dreamy, creamy easy chicken and gnocchi soup might just be your new favourite crockpot (or pressure cooker!) soup recipe…

  • If you’ve ever had a similar soup at Olive Garden, this recipe will teach you to make your own version. I can’t promise it will be EXACTLY the same, but it’s close. If you haven’t tried it, make it anyway and find out what all the Olive Garden soup fuss is all about.
  • Thanks to the evaporated milk you use (rather than cream), this is a LIGHTENED UP creamy soup.
  • There are just 7 main ingredients in this soup. You see – so easy.
  • You make it in your slow cooker with only 20 minutes hands-on time. So why not chop up your vegetables the night before and then throw them in the pot with chicken and stock/broth in the morning for an effort free and delicious dinner?
  • Had a craving for this Olive Garden chicken soup at work? No worries – just make the recipe in your Instant Pot / electric pressure cooker when you get home instead.
  • This is a very balanced but substantial meal. It’s packed with nutritious vegetables: carrots, celery, onion, spinach. It’s got protein (hello delicious shredded chicken). And let’s not forget those cute little potato dumplings aka gnocchi carbs!

So what’s gnocchi and how do you make it?

As gnocchi is usually right next to the fresh pasta at the supermarket, you might be wondering… erm, is gnocchi a type of pasta? Or is it a sort of potato?

As traditional gnocchi is made from mashed potato, flour, egg and sometimes cheese, it’s actually more like a kind of dumpling.

In fact, in Italian, gnocchi means ‘lumps’. I’m sure this sounds more appetizing in Italian though than it does in English!

Most people boil gnocchi but my favourite way to eat it is to bake it, like in this 30-minute gnocchi with sausage, peppers and tomatoes recipe. Or try pan frying potato gnocchi – they end up almost like crispy little roast potatoes like in this amazing pan fried gnocchi with cherry tomatoes recipe.

For this gnocchi soup recipe, I either buy a good quality ready made gnocchi from the supermarket, or I make my own. It’s actually pretty easy to make gnocchi. I usually use the ricotta gnocchi recipe in this post which is super quick because I don’t use any potatoes – just ricotta cheese, flour, egg, and parmesan cheese!

Whether you buy gnocchi or make it, you know it’s ready when it floats to the top of the soup!

What ingredients you need

chopped veggies (& spinach!), plus chicken, stock, garlic & herbs, evaporated milk, and cornflour. Oh, and gnocchi, of course!

I really wanted to keep the ingredients down to a minimum so that it’s a really easy win of a meal. But I wanted to make sure that it still has plenty of flavour.

So… these are the main ingredients in my soup, plus oil for sauteing and salt and pepper for seasoning, of course:

  1. 4 kinds of vegetables: carrots, onions, celery and spinach
  2. garlic and Italian herbs (for some good but simple flavour)
  3. chicken breasts (the best quality I can find)
  4. chicken broth / stock (again, I try to stick to really good quality)
  5. evaporated milk (so it’s creamy but lightened-up!)
  6. cornstarch mixed with a bit of water for thickening the soup
  7. gnocchi (of course!) – either homemade or store bought. To be honest I usually buy my gnocchi ready made, but I look for a good quality brand.

Pro tip: As there are only a few ingredients, I try to use the BEST QUALITY INGREDIENTS I can find. I particularly like to buy good quality chicken (take a look at Butcherbox! – affiliate link) and organic vegetables, and use good quality stock/broth (if I have some homemade, all the better!).

You can find other recipes for copycat Olive Garden soup recipes online, but many of them have a much longer ingredients list. There are just 7 MAIN INGREDIENTS in this soup!

How to make it in the slow cooker or electric pressure cooker

Photo 1: Chop the vegetables (carrots, celery, onion, garlic – everything apart from the spinach) and get all the other ingredients ready to go. So measure out the stock/broth, wash the spinach, get the herbs out of the pantry…

Throw the chopped vegetables, garlic, chicken and stock/broth into the slow cooker or instant pot. Slow cooker: cook for about 6 hours on low. Instant Pot/electric pressure cooker: 10 minutes on high, then let the pressure release naturally for 5 minutes (on my pressure cooker I use the ‘auto quick release’ setting which takes about 5 minutes).

Photo 2: After the cooking time is up, grab two forks and shred the chicken in the pot.

Photo 3: Now it’s time for the lightened-up creamy magic to happen! About half an hour before you want to eat, stir in a can of evaporated milk, some corn flour/cornstarch mixed with water (for thickening!) and the gnocchi. Replace the lid of the crockpot, turn it to high and let it bubble away for a few more minutes to cook the gnocchi and let the cornstarch do its thing. If you’re using your pressure cooker just use the saute function here.

Photo 4: Stir in a bag of spinach and let it wilt into the soup.

Photos 5 and 6: Season to taste and serve!

Pro tip: After quite a lot of experimenting, I have decided that 3 tablespoons of corn flour/cornstarch is about right for a not-too-thin-not-too-thick-soup. When reheating leftovers, the gnocchi soaks up a bit of moisture, so I sometimes add a little water or milk to thin it out again.

FAQ

What should you serve with chicken gnocchi soup?

Mostly, we just eat it as it is (it’s a wonderful one pot meal!), but if you want to serve some toasted bread with it go ahead!

Can you make it with chicken thighs instead of breasts?

Yes, no problem! Cook for the same amount of time if using your crockpot. If using your pressure cooker / Instant Pot, you can reduce the cook time to 8 minutes if using thighs.

Can you use frozen chicken?

Yes! The cook time won’t change if you’re using your slow cooker.

Here’s a handy guide for using frozen chicken when cooking the soup in your pressure cooker / Instant Pot:

For frozen chicken breasts: cook for 14 minutes on high pressure and release pressure for 5 minutes (I use the ‘auto quick’ setting on my electric pressure cooker).

For frozen chicken thighs: cook for 10 minutes on high pressure and then release pressure for 5 minutes.

Can you use frozen spinach?

Yes again! Just defrost the spinach, then squeeze out any excess water before stirring into the soup.

Can you leave the crockpot on all day?

Although the recipe states to cook on low for 6 hours, your gnocchi soup will be fine left cooking all day. Out at work for 8, 9 or even 11 hours? No worries!

Once you’ve added the cornflour, gnocchi and spinach and the soup has bubbled and thickened, it’s also fine to leave the soup on the ‘keep warm’ setting for a while until you’re ready to eat.

Can you reheat and/or freeze it?

Absolutely. Reheat either in a saucepan or in the microwave at 50% power (so the chicken doesn’t get tough!). See how it looks when it’s reheated, but feel free to add a drizzle of milk or water if it’s looking too thick.

You can freeze for up to 3 months. Simply let defrost, then reheat as above.

Someone eating a bowl of crockpot chicken gnocchi soup with a spoon

How to make your soup taste better than Olive Garden’s!

I say this with my tongue in my cheek. But I truly don’t think you need a ton of fancy ingredients to get a meal that tastes just as good as Olive Garden’s!

In my very humble opinion, all you need to do is use the VERY BEST QUALITY ingredients you can find and/or afford.

In other words:

  • local fresh and in-season vegetables. Organic if you can find or afford them. If you’re in the UK, you can check out an organic vegetable delivery company such as the award-winning Riverford [affiliate link]. Their vegetables are on average 20% cheaper than supermarket organic vegetables, and customers say ‘freshness and flavour’ is the main reason they buy from them – so just what we’re looking for!
  • fresh and/or organic supermarket chicken stock / broth or homemade stock. How do you make homemade chicken stock? Sometimes, instead of throwing away a roast chicken carcass, I place it in my electric pressure cooker with: half an onion, some (unpeeled) garlic cloves, a carrot, a bay leaf, salt and pepper and some fresh or dried herbs. Then I pour water over (until everything is just covered) and cook on high pressure for 40 minutes. I then let it cool, strain and freeze for the next time I want to make this chicken soup (or these amazing Greek potatoes)! [No worries if you don’t have a pressure cooker. just simmer for 4 hours on the stove top or cook it on low for at least 8 hours in your slow cooker.]
  • And, last but not least…

Good quality meat!

Lately, I prefer to buy less meat, but of better quality. I often buy it at a farmer’s market, which has great quality local meat. But what if you don’t have a good farmer’s market, or you don’t have time to go?

If you’re in the UK, you might like to check out the award-winning Riverford [affiliate link]. They have a wide selection of free range and organic meat, or you can order great value veggie, salad, dairy, and recipe boxes, and much more.

Riverford’s chickens in particular are exceptionally well cared for and 100% organic. All in all, they’re a pretty cool company!

An overhead image of crockpot chicken gnocchi soup from Olive Garden

More easy slow cooked meals

  • slow cooker Korean chicken
  • perfect Thai chicken and butternut squash curry (stove top, slow cooker or pressure cooker!)
  • easy slow cooked Greek lamb with lemon garlic potatoes (oven or slow cooker!)
  • Thai pumpkin and red lentil soup (vegetarian and delicious!)

More easy comfort food

  • 30 minute Greek macaroni cheese (another lightened-up recipe using evaporated milk)
  • Fan of the Mediterranean diet? Or just like chicken casseroles? You have to try this Mediterranean stove top chicken casserole (make it on the stove top or in your slow cooker or pressure cooker)
  • creamy lemon chicken orzo soup (a bit like this gnocchi soup, but it’s a stove top recipe ready in just 30 minutes!)
  • samosa pie (Like samosas? You’ll love samosa pie!)
  • Swedish meatballs!
  • pasta alla norma (delicious eggplant and tomato pasta)
  • Or check out all of Scrummy Lane’s easy meal ideas!

Last but not least: Need a quick and easy dessert to serve after this meal? Here are 11 really easy dessert recipes (6 ingredients or less).

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

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Note: This post has been updated from its original version to include an even simpler and better explained version of the recipe, new photos, step-by-step cooking instructions, an FAQ, similar recipes, and a how-to video. I hope you like it!

Someone holding and eating a bowl of crockpot chicken gnocchi soup

Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker)

This crockpot chicken gnocchi soup is a hearty, nutritious, creamy and yet lightened-up soup packed with chicken, gnocchi and vegetables, just like the one you love at Olive Garden! Get the best quality ingredients and you can make a truly delicious meal in your slow cooker or pressure cooker with just 7 main ingredients.
4.1 from 110 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 6 hrs
Cuisine Italian
Servings (click to change) 6 to 7
Author Helen

Equipment (affiliate links)

  • slow cooker
  • Instant Pot
  • electric pressure cooker

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 1.5 pounds chicken breasts skinless boneless (3 medium to large)
  • 1 onion large, chopped
  • 2 carrots peeled and sliced
  • 4 sticks celery chopped
  • 3 cloves garlic peeled and crushed or chopped
  • 4.5 cups chicken stock (US=chicken broth)
  • 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano (or Italian seasoning)
  • 14 ounces evaporated milk (1 can)
  • 3 tablespoons corn flour dissolved in a little water (US=cornstarch)
  • 16 ounces gnocchi
  • 7 ounces spinach (baby spinach)
  • salt and pepper to taste
Prevent your screen from going dark

Instructions
 

  • Place the chicken, onion, carrots, celery, garlic, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four). If you prefer to use an electric pressure cooker/Instant Pot, cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).
  • At the end of the cooking time, shred the chicken in the pot with two forks.
  • Stir in the evaporated milk, cornstarch/water, and gnocchi (no need to cook it first). Bubble on 'high' until the soup has thickened a little and the gnocchi is cooked (a few minutes). If cooking in a pressure cooker, use the saute function instead.
  • Wilt the spinach into the pot, grind in plenty of salt and pepper to taste, then serve.

Notes

Ingredients

As this recipe only contains a few ingredients, I highly recommend using really good chicken, stock and vegetables. It makes a huge difference, giving the soup much more flavour! 

Cooking time

6 hours on low (crockpot) is the minimum. It’s fine to leave it longer if you’re out all day! It’s also fine to keep it on the ‘keep warm’ setting until you’re ready to eat.

Slow cooker or electric pressure cooker? 

Yes, you can make this chicken gnocchi soup in your Instant Pot or other electric pressure cooker!
Cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).

Can you use chicken thighs instead of breasts, and can you use frozen chicken? 

Yes to both! If using your crockpot, the cooking instructions don’t change. If using your Instant Pot / electric pressure cooker: 
For chicken thighs: you can reduce the cook time to 8 minutes if using thighs and a pressure cooker.
For frozen chicken breasts: cook for 14 minutes on high pressure and release pressure for 5 minutes (I use the ‘auto quick’ setting on my electric pressure cooker).
For frozen chicken thighs: cook for 10 minutes on high pressure and then release pressure for 5 minutes.

Can you use frozen spinach?

Yes! Just defrost, then squeeze out any excess water and add to the pot as you would with fresh.

Adjusting the thickness of the soup

After quite a lot of experimenting with this recipe over the years, I finally decided that 3 tablespoons of cornflour gives you the perfect thickness.
If you’d prefer your soup to be more like a hearty chowder or casserole, just add a tablespoon or two more of cornflour. 
The soup is lovely heated up the next day, but I sometimes find some of the liquid is soaked up by the gnocchi in the fridge. Simply add a bit of water to thin it out again to your liking. 

Can you reheat and/or freeze a chicken gnocchi soup? 

Reheat either in the microwave (slowly on 50% heat so that the chicken doesn’t get tough) or in a saucepan. 
Cool and freeze in glass containers with lids for up to 3 months. When you want to eat, let defrost in the fridge, then reheat as described above.
Add a little more water or milk if the soup seems too thick when reheating (the gnocchi may have absorbed some of the liquid).

Nutrition

Calories: 453kcalCarbohydrates: 50gProtein: 38gFat: 11gSaturated Fat: 5gCholesterol: 97mgSodium: 778mgPotassium: 1171mgFiber: 4gSugar: 12gVitamin A: 6824IUVitamin C: 16mgCalcium: 269mgIron: 5mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, appetizers, Autumn, Baby & kid friendly, chicken, healthy, Italian, light meals, main meals, meat dishes, Mediterranean, mid-week, one-pot, popular posts, Seasonal, slow cooker & pressure cooker, soups, Winter

Comments

  1. Audrey Howell says

    24 Sep 19 at 6:58 am

    5 stars
    I veganized this using Aldi’s vegan chikn strips and Ripple plant based half and half and oh my!!! It’s the bomb! I’m scarfing it right now! Thank you so much for this recipe!

    Reply
    • Helen says

      24 Sep 19 at 2:49 pm

      Really interesting, Audrey! I’m so glad you enjoyed it, and thank you so much for letting me know how you adapted it!

      Reply
  2. Ally says

    13 Apr 19 at 10:35 pm

    I completely forgot to by gnocchi? Thoughts on how I could adjust and add egg noodles instead? Thanks!

    Reply
    • Helen says

      14 Apr 19 at 11:43 am

      Hi Ally! I think egg noodles will work just fine. What I’d do is take the lid off your soup at the end of the cooking time, turn the crock pot up to high and add the noodles for the length of time stated on the packet (10 mins? 15 mins?). Just test at the end of cooking of course, and you should be good to go!

      Reply
  3. Jamie says

    25 Feb 19 at 5:27 am

    I’m surprised at some of the negative reviews. I made this exactly as the recipe says for a family Christmas (I actually doubled the recipe), and EVERYONE loved it, including the kids! I thought it was so DELICIOUS! Thank you for posting this recipe, we love it!!!

    *And for people who want it more soupy, just add more milk as stated in the recipe notes. We added a lot of milk to make it thinner, and it was great!

    Reply
    • Helen says

      26 Feb 19 at 1:19 pm

      Hi Jamie! Thank you so much for bothering to come back and leave your feedback. This definitely gets mixed reviews but I think it’s just one of those recipes that some people will like, and others not so much 😉
      That’s OK with me, but I’m so glad you all thought it was delicious. Thank you again – really appreciate it!

      Reply
  4. Sara says

    12 Nov 18 at 9:16 am

    I’m not sure what I did wrong, but mine turned out super runny. I added a couple more tablespoons of cornstarch but it would not thicken. I didn’t want to add anymore in fear of making it feel gritty. I had the crockpot on high, but does it need to boil in order for it to thicken? I’d love to try it again, I just wish I knew how to make it thicker. I was really wanting more of a chowder.

    Reply
    • Helen says

      12 Nov 18 at 10:10 am

      Hi Sara! Oh what a shame it didn’t end up exactly as you were wanting it to! Actually the first time I made this it was a bit too thick for our liking (husband called it chicken gloop!) which is why I played around with making it thinner. I think it really depends on a lot of things – your slow cooker, the length of cooking, when you eat it etc. I’d suggest adding a bit more corn starch at the beginning when you put the slow cooker on, and also a bit less broth/stock, and see how that goes.
      I also find the soup’s a lot thicker the next day after being in the fridge overnight, so you could try making it the day before.
      If all else fails you can pour the soup into a pan and boil it vigorously for a while before serving. That would thicken it up.
      I hope those tips help – good luck!

      Reply
  5. Lauren says

    16 Oct 18 at 7:39 am

    How much is one serving size?

    Reply
    • Helen says

      17 Oct 18 at 11:38 am

      Hi Lauren! There are about 8 servings, but it does depend a bit on how thick you want the soup to be. I’m afraid I don’t know exactly how big each serving size is, but with some crusty bread it’s enough for a main meal size for everyone. Hope you enjoy it!

      Reply
  6. Katie says

    03 Oct 18 at 11:37 pm

    When it ask you to add the water and the gnocchi what water is it talking about, how much, is it the water on the packaging 9f the gnocchi

    Reply
    • Helen says

      04 Oct 18 at 12:12 pm

      Hi Katie! I think you might be referring to the water that you mix in with the cornstarch? If so, you just add a little bit of water to your cornstarch so that you can pour it into the soup without it being all lumpy. Let me know if this isn’t what you meant! Good luck!

      Reply
  7. brianna says

    07 Sep 18 at 5:49 am

    what would be the best type of chicken to use (or cut) for this recipe?

    Reply
    • Helen says

      07 Sep 18 at 12:51 pm

      Hi Brianna! I use skinless boneless chicken breasts!

      Reply
  8. Amber says

    09 Apr 18 at 9:50 am

    Hello, this looks amazing. I have the ingredients to make this except the store was out of fresh spinach. Will frozen spinach be okay to use instead?

    Reply
    • Helen says

      10 Apr 18 at 7:20 am

      Hi Amber! Yes, absolutely fine. Just defrost the spinach and squeeze out a bit of the excess water, then add at the same time as you would add the fresh spinach. Good luck!

      Reply
      • Amber Kane says

        10 Apr 18 at 8:21 am

        5 stars
        Thank you that is what I did. It’s in the crockpot now. Just waiting for hubby to get home. It smells delicious.

        Reply
        • Helen says

          16 Apr 18 at 7:56 am

          So happy to hear it turned out well, Amber. Thank you so much for letting me know!

          Reply
  9. Denay DeGuzman says

    16 Mar 18 at 12:48 pm

    5 stars
    After making this incredibly delicious soup, it’s one of my favorite Olive Garden copycat recipes! Thank you so much for sharing this recipe gem.

    Reply
    • Helen says

      16 Mar 18 at 10:38 pm

      You’re welcome, Denay. Thank you so much for your glowing review!

      Reply
  10. Sandi says

    16 Mar 18 at 12:05 pm

    5 stars
    You have me craving this soup now :-). I love how close this is to Olive Garden’s soup.

    Reply
    • Helen says

      16 Mar 18 at 10:39 pm

      So glad you like it, Sandi. Thank you so much for leaving your review!

      Reply
  11. Louisa says

    11 Feb 18 at 11:08 am

    5 stars
    This is one of our favourite dinners. I’ve made it so many times now. Sometimes I make it a bit thinner than the recipe suggests, but it’s delicious every time!

    Reply
    • Helen says

      11 Feb 18 at 11:11 am

      Thanks so much for bothering to leave your feedback, Louisa. This is one of our favourites too. I must make it again soon!

      Reply
  12. Elaine says

    10 Dec 17 at 5:40 am

    Just made it and it is just like Olive Garden. I put lots of Italian seasoning…so much so as it began to cook n smell I was a little fearful. After its all done though it is awesome!

    Reply
    • Helen says

      10 Dec 17 at 2:09 pm

      Great to hear, Elaine! Next time I’ll add more Italian seasoning to mine too! 🙂

      Reply
  13. P'Jay Gadberry says

    27 Oct 17 at 8:01 am

    For some reason I can’t seem to thicken the soup, it ends up having a bit of a powdery taste in some bites any tips!

    Reply
    • Helen says

      27 Oct 17 at 7:06 pm

      Hmmm… try putting the crock pot on high and leaving off the lid after you add the cornflour – I think that might work to reduce/thicken the soup

      Reply
  14. LeeAnn Garfield says

    03 Mar 17 at 3:37 am

    This may seem like a stupid question but is the chicken cooked or uncooked when you put it in at the beginning?

    Reply
    • Helen says

      03 Mar 17 at 12:15 pm

      Hi LeeAnn – no question is too stupid to ask! Pop the chicken in uncooked! It will slow cook and be really easy to shred into the soup when you’re ready to eat. Hope you enjoy it – I love this soup!

      Reply
  15. Megan says

    25 Feb 17 at 4:38 pm

    Would it be a big deal if I don’t have any basil?

    Reply
    • Helen says

      27 Feb 17 at 11:06 pm

      Not at all, Megan – go for it!

      Reply
  16. Judy says

    20 Feb 17 at 1:46 pm

    I made this recipe last night. It was so delicious it came out so good. There are just two recommendations I suggest when making this: flavor the chicken with garlic salt before putting it in crock pot and use next time we are gonna try the larger sized gnocchi that is what the OG uses and the mini’s didn’t plump up and my children really love the bigger gnocchi. Thank you for this amazing recipe for something new at home 👍🏻🤗🍽

    Reply
    • Helen says

      24 Feb 17 at 10:01 am

      Hi, Judy. You’ve just made my day! I’m so glad you enjoyed the recipe. I love your recommendations too. I’ve never seen any giant sized gnocchi here in the UK, but it sounds wonderful! 🙂

      Reply
  17. Holly says

    20 Jan 17 at 1:17 am

    Can I prepare this before work around 730am and eat at 530? Would it be to thick if I added everything in the crockpot on love for 8 hrs?

    Reply
    • Helen says

      20 Jan 17 at 9:39 am

      Hi Holly! Yes, absolutely! Just make sure you add the last few ingredients (spinach, gnocchi etc.) when you get home. Enjoy!

      Reply
  18. Josh says

    13 Jan 17 at 8:07 pm

    What size crockpot?

    Reply
    • Helen says

      17 Jan 17 at 10:11 am

      Hi Josh! I don’t know exactly what size my crockpot is, but it’s on the smaller side, so as long as yours isn’t TINY you should be fine. Good luck!

      Reply
  19. Kate says

    06 Jan 17 at 5:21 am

    Can I leave this on all day? 10 hours?

    Reply
    • Helen says

      07 Jan 17 at 8:33 am

      Hi, Kate. Sure! Just make sure you still leave all the last ‘bits’ until you’re home e.g. adding the gnocchi.

      Reply
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A close up of crockpot chicken gnocchi soup in a white bowl

Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker version!)

A close-up of a piece of 6-ingredient gooey Swedish chocolate cake (kladdkaka)

6-ingredient gooey Swedish chocolate cake (kladdkaka)

I rarely claim anything to be 'the best' but these really are THE BEST GREEK POTATOES!

The best Greek potatoes (with a video)

Easy 'magic' lemon pudding (only 5 ingredients)

Easy magic lemon pudding (5 ingredients, no eggs)

Greek yogurt blueberry muffins - a light, airy and delicious recipe!

Greek yogurt blueberry muffins (low sugar recipe)

A small stack of crispy halloumi fries with more in a dish in the background

Crispy halloumi fries (and dips!)

In season!

How to make thick Italian hot chocolate

How to make thick Italian hot chocolate (5 minutes, 4 ingredients)

A top view of some gingerbread muffins with salted caramel icing

Gingerbread muffins with salted caramel icing

A close up of crockpot chicken gnocchi soup in a white bowl

Easy crockpot chicken gnocchi soup (Olive Garden copycat, with pressure cooker version!)

Sticky apple ginger cake bars - a much simpler alternative to traditional Christmas cake!

Sticky apple and ginger cake

More seasonal recipes

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