1tablespooncornstarch dissolved in 2 tablespoons water
1poundpotato gnocchi
2 1/2cupsfresh baby spinach
Instructions
Place the chicken breasts, chopped onion, celery, carrots, garlic, dried basil, oregano, nutmeg, Italian seasoning, salt, pepper, and chicken broth in a Crock-Pot.
Cover the pot and cook on low for 6 hours until the chicken is tender.
Temporarily remove the chicken from the Crock-Pot and use two forks to shred it. Return it to the pot.
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.
Stir in baby spinach until wilted. Adjust seasonings as needed. Ladle into bowls and sprinkle with black pepper if desired before serving.