1
Place the chicken breasts, chopped onion, celery, carrots, garlic, dried basil, oregano, nutmeg, Italian seasoning, salt, pepper, and chicken broth in a Crock-Pot.
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2
Temporarily remove the chicken from the Crock-Pot and use two forks to shred it. Return it to the pot.
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3
Slowly whisk together the heavy cream and cornstarch slurry. Stir into the Crock-Pot along with the potato gnocchi. Cover and cook on high for 30 minutes until the gnocchi are soft.
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4
Stir in baby spinach until wilted. Adjust seasonings as needed. Ladle into bowls and sprinkle with black pepper if desired before serving.
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