Crockpot Chicken Gnocchi Soup

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• 1/2 each medium yellow onion (diced about 1/2 cup)
  Ingredient note

  Source: 1/2 medium yellow onion (diced about 1/2 cup)
• 1 cup grated carrots (2-3 medium if shredding fresh)
  Ingredient note

  Source: 1 cup grated carrots (2-3 medium if shredding fresh)
• 3 each medium sticks celery (sliced about 1 cup)
  Ingredient note

  Source: 3 medium sticks celery (sliced about 1 cup)
• 1 pound boneless, skinless chicken breasts
  Ingredient note

  Source: 1 pound boneless, skinless chicken breasts
• As Needed salt
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• 4 cups low-sodium chicken broth
  Ingredient note

  Source: 4 cups low-sodium chicken broth
• 1/2 teaspoon dried garlic powder
  Ingredient note

  Source: 1/2 teaspoon dried garlic powder
• 1/2 teaspoon dried thyme
  Ingredient note

  Source: 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
  Ingredient note

  Source: 1/2 teaspoon dried rosemary
• 1 clove garlic (minced)
  Ingredient note

  Source: 1 clove garlic (minced)
• 1 tablespoon cornstarch (add 2 tablespoons for a thicker soup)
  Ingredient note

  Source: 1 tablespoon cornstarch (add 2 tablespoons for a thicker soup)
• 12 oz evaporated milk
  Ingredient note

  Source: 1 (12-oz) can evaporated milk
• 17.5 oz gnocchi
  Ingredient note

  Source: 1 (17.5-oz) package gnocchi
• 3 cups baby spinach (add more or less to taste)
  Ingredient note

  Source: 3 cups baby spinach (add more or less to taste)

1. Place vegetables and chicken in slow cooker: Place 1/2 medium yellow onion (diced), 1 cup grated carrots and 3 medium sticks celery (sliced) at the bottom of the crock. Season 1 pound boneless, skinless chicken breasts on both sides with salt & pepper and sit on top of vegetables.
2. Add seasoned broth: Combine 4 cups low-sodium chicken broth, 1/2 teaspoon dried garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1 clove garlic (minced) in measuring jug, then pour over chicken and vegetables in crock.
3. Slow cook: Cook on HIGH for 4-5 hours, or on LOW for 7-8 hours.
4. Shred chicken: Open lid of slow cooker and remove chicken to a wooden board, then shred chicken with two forks.
5. Finish cooking: Whisk 1 tablespoon cornstarch (use 2 tablespoons for thicker soup) into 1 (12-oz) can evaporated milk, then stir into soup together with 1 (17.5-oz) package gnocchi and shredded chicken. Cover and cook for another 45 minutes on HIGH.
6. Add spinach and serve: Stir 3 cups baby spinach (add more or less to taste) into soup until wilted. Check for seasoning and serve immediately.