Then, place in the chicken breasts and add the carrots, celery, onion, and garlic over top.
Sprinkle with the Italian seasoning, salt, and red pepper flakes.
Cook on high for 4 hours on high or 6 hours on low
Remove the chicken from the crock pot and shred it. (I like to use the food processor but you can shred it with two forks as well).
Return the chicken to the slow cooker and add the gnocchi and spinach.
In a medium bowl, mix the heavy cream and cornstarch together thoroughly and pour it over everything in the slow cooker and stir to combine well.
Cook for an additional 30 minutes on high or until the gnocchi are tender.
Store in an airtight container in the refrigerator for 3-4 days. Low sodium chicken broth is preferred but regular or homemade broth is acceptable as well.Substitute boneless, skinless thighs instead of chicken breasts or a combination of the two.Skip cooking the chicken altogether and use a rotisserie chicken. Just shred it and add it in with the gnocchi.For quicker prepping, use store bought mirepoix mix if desired.Use black pepper instead of the red pepper flakes if preferredUsing store bought gnocchi is quicker, but making homemade gnocchi is wonderful too!Substitute whole milk or low fat instead of the heavy cream for a lower calorie optionSubstitute non-dairy milk if preferred.