Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 0.5 cup finely minced yellow onion
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp rubbed sage
  • 0.25 tsp ground nutmeg
  • 0.5 tsp black pepper
  • 1 tsp sea salt
  • 16 oz shelf-stable potato gnocchi
  • 1.5 cups half-and-half
  • 2 cups chopped fresh baby spinach
  • 0.5 cup shredded Parmesan cheese
  • 1 tbsp cornstarch

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Add shredded carrots, diced celery, minced onion, and minced garlic to the pot.
  3. Pour in the chicken broth and sprinkle the dried basil, oregano, sage, nutmeg, black pepper, and sea salt over the ingredients.
  4. Cover and cook on Low for 6 hours (or High for 3 hours).
  5. Remove the chicken thighs to a bowl, shred into bite-sized pieces with two forks, and return the meat to the slow cooker.
  6. In a small jar or bowl, whisk the cornstarch into the half-and-half until smooth to create a slurry.
  7. Turn the slow cooker to High. Stir in the half-and-half mixture and the potato gnocchi.
  8. Cover and cook for an additional 20–30 minutes until the gnocchi is tender and the soup has thickened.
  9. Stir in the chopped baby spinach and shredded Parmesan cheese just before serving until the spinach is wilted.