Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 16 oz potato gnocchi
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 2 tbsp cornstarch
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Place the diced carrots, celery, onion, and minced garlic at the bottom of the crockpot.
  2. Lay the chicken thighs on top of the vegetables.
  3. Sprinkle with Italian seasoning, salt, and pepper, then pour the chicken broth over everything.
  4. Cover and cook on Low for 6 hours or High for 3 hours until chicken is tender.
  5. Remove the chicken thighs to a plate and shred them using two forks, then stir the shredded meat back into the pot.
  6. Whisk together the heavy cream and cornstarch slurry. Temper the mixture by stirring in 1/4 cup of hot broth before pouring it into the crockpot and stirring until glossy.
  7. Stir in the potato gnocchi and the grated Parmesan cheese.
  8. Cover and cook on High for a short duration until gnocchi are pillowy and tender, then stir in baby spinach until wilted.