Flavorful slow cooker creamy chicken, vegetable and gnocchi soup. An easy and comforting dinner, perfect for cooler months.
1lbboneless chicken breast
7ozcan peasdrained (roughly 3/4C)
1tspground white pepper
1 1/2tspdried thyme
16ozmini potato gnocchi
To the bowl of a 5-6 quart slow cooker add chicken, vegetables, spices, chicken broth and bay leaf. Cover and cook on high for 4 hours or on low for 8 hours. Discard bay leaf. Remove chicken and shred with forks. Return chicken to slow cooker.
Whisk together cornstarch and heavy cream. Carefully add to slow cooker. Add uncooked mini potato gnocchi to the slow cooker. Return cover and cook for an additional 30-45 minutes or until gnocchi is cooked and desired soup thickness is reached.
Serve warm with optional chives, chopped bacon or black pepper.