Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken bone broth (low sodium)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 cups potato gnocchi
  • 3 cups fresh baby spinach, packed

Instructions:

  1. Place the diced carrots, celery, and onion at the bottom of the crockpot.
  2. Lay the chicken thighs on top of the vegetables.
  3. Stir together the minced garlic, Italian seasoning, salt, and pepper, then sprinkle over the chicken.
  4. Pour the chicken bone broth over everything until the ingredients are submerged.
  5. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken thighs to a plate and use two forks to shred the meat into bite-sized pieces.
  7. Whisk the cornstarch into the heavy cream in a small bowl until smooth.
  8. Ladle 1/2 cup of the hot broth from the crockpot into the cream mixture, whisking constantly to temper it.
  9. Return the shredded chicken to the pot and stir in the tempered cream mixture.
  10. Stir in the potato gnocchi.
  11. Cover and cook on High for an additional 15 to 30 minutes until gnocchi are tender, then stir in the fresh baby spinach until wilted.