Dump and Go Soup Crockpot Secret (Zero Effort)

If you’re looking for a dump and go soup crockpot recipe that tastes like Sunday dinner but comes together on a Tuesday night, this is it. It’s creamy, hearty, and uses one clever ingredient swap that transforms watery soup into the kind of comfort food that makes everyone ask for seconds.

⚡ Quick Stats: Prep: 15 mins | Cook: 4-5 hours | Total: 5 hours | Serves: 6 | Difficulty: Easy | Season: Fall/Winter

From My Kitchen

Last week, I was staring into my crockpot wondering why my last attempt at chicken soup turned out so thin and disappointing. You know that feeling—you dump everything in, expecting magic, but get something that tastes more like flavored water than the cozy bowl of comfort you were craving.

Then I remembered something my neighbor shared over the fence: evaporated milk instead of regular milk or cream. Game changer. This dump and go soup crockpot method works because evaporated milk doesn’t curdle during long cooking times, and it creates that rich, velvety texture without any babysitting.

I made this on a drizzly Asheville afternoon while folding laundry and helping with homework. No stirring, no checking every hour—just pure comfort food magic happening in the background. The house smelled like a warm hug, and dinner was ready when we were.

The Grocery List (& Shortcuts)

Main Players

• 1 lb boneless skinless chicken breasts
• 2 cups mirepoix (the holy trinity of onions, celery, and carrots—buy it pre-chopped to save time)
• 1-2 teaspoons dried basil
• 1-2 teaspoons Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth (good quality matters here)
• 3 tablespoons cornstarch
• Two 12-ounce cans evaporated milk (the secret weapon)
• Two 1-lb packages gnocchi (about 4 cups)
• 6 slices bacon
• 2-3 cloves garlic, minced
• 2 cups fresh baby spinach

The Cooking Save Shortcut

Pre-chopped mirepoix from the produce section saves you 15 minutes of knife work. It’s perfectly fine to use, and your soup will taste just as homemade.

Substitutions

• Dairy-Free: Use coconut milk instead of evaporated milk
• No Gnocchi: Substitute with egg noodles or small pasta
• Vegetarian: Skip the chicken and bacon, use vegetable broth, add extra spinach and white beans

Equipment You Actually Need

Just your trusty slow cooker and a medium skillet for the bacon. No fancy tools required—this is real-life cooking at its finest.

Step-by-Step

Phase 1: The Dump

1. Combine chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in your crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours.
2. Shred the chicken directly in the crockpot using two forks. It should fall apart easily—that’s how you know it’s perfectly tender.

Phase 2: The Magic

1. Whisk cornstarch with 2 tablespoons water until smooth. Add this slurry to the crockpot along with the evaporated milk and gnocchi.
2. Stir everything together, replace the cover, and cook another 45 minutes to 1 hour. You’ll know it’s ready when the soup coats the back of a spoon and the gnocchi are pillowy soft.

Phase 3: The Finishing Touch

1. Cook bacon in a medium skillet until crispy. Transfer to paper towels and pour off most of the grease, leaving just a tablespoon.
2. Sauté garlic in the remaining bacon fat for one minute until fragrant. Add spinach and stir until wilted.
3. Fold the bacon and spinach mixture into the soup. Taste and adjust seasoning with salt and pepper.

Theo’s Tips

Texture Tip

If your soup gets too thick (it happens!), just add water or extra broth a splash at a time. The beauty of this recipe is how forgiving it is.

The “Oops” Fix

Forgot to dissolve the cornstarch first? No panic. Just whisk it with a little of the hot soup liquid in a small bowl, then stir it back in. Crisis averted.

Make Ahead

This soup actually tastes better the next day. Store in the fridge for up to 4 days, but you might need to thin it with a little broth when reheating since the gnocchi will absorb more liquid.

What to Serve With This

For a Cozy Dinner: Pair with crusty bread and a simple green salad with lemon vinaigrette.

For Sunday Supper: Serve alongside roasted vegetables and maybe some garlic bread for dipping.

For Meal Prep: This makes fantastic leftovers—portion into containers for easy weekday lunches.

Storage & Leftovers

Fridge: Keeps well for 4 days in covered containers.

Reheating: Warm gently on the stovetop, adding a splash of broth if needed. The microwave works too, just stir halfway through.

Freezer: I don’t recommend freezing this one—the gnocchi and dairy don’t love the freeze-thaw cycle.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely! Thighs will be even more tender and flavorful. Just remove any skin first.

What if I can’t find gnocchi?

Egg noodles, small shells, or even diced potatoes work beautifully. Adjust cooking time as needed.

Can I double this recipe for a crowd?

Yes, but make sure your slow cooker is large enough. You might need to extend the cooking time slightly for the larger batch.

💡For more recipes, follow me on Pinterest.

Pull Up a Chair

There’s something magical about a soup that takes care of itself while you take care of everything else. This dump and go soup crockpot recipe proves that the best comfort food doesn’t require constant attention—just good ingredients and a little patience.

Make this on your next busy day and watch how a house filled with the aroma of simmering soup makes everything feel a little more manageable. Sometimes the simplest recipes create the most lasting memories.

Stay cozy,
Theo 🍲

Dump and Go Soup Crockpot Secret

This creamy, hearty dump-and-go soup recipe is perfect for a weeknight dinner. With tasty ingredients, including gnocchi and evaporated milk, it turns simple cooking into comfort food that everyone will enjoy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 lb boneless skinless chicken breasts
• 2 cups mirepoix can use pre-chopped
• 1-2 teaspoons dried basil
• 1-2 teaspoons Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth good quality
• 3 tablespoons cornstarch
• Two 12-ounce cans evaporated milk secret weapon
• Two 1-lb packages gnocchi about 4 cups
• 6 slices bacon
• 2-3 cloves garlic, minced
• 2 cups fresh baby spinach

Equipment

• Slow cooker
• Medium skillet

Method

 

Instructions

1. Combine chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in the crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours.
2. Shred the chicken directly in the crockpot using two forks.
3. Whisk cornstarch with 2 tablespoons water until smooth. Add this slurry to the crockpot along with the evaporated milk and gnocchi.
4. Stir everything together, replace the cover, and cook another 45 minutes to 1 hour.
5. Cook bacon in a medium skillet until crispy. Transfer to paper towels.
6. Sauté garlic in the remaining bacon fat for one minute until fragrant. Add spinach and stir until wilted.
7. Fold the bacon and spinach mixture into the soup. Taste and adjust seasoning with salt and pepper.