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 chicken bone broth
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 16 oz potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the chicken thighs, carrots, celery, onion, garlic, chicken broth, oregano, salt, and pepper into the slow cooker. Stir gently to combine.
  2. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender.
  3. Remove chicken thighs to a plate, shred into bite-sized pieces with two forks, and return the meat to the pot.
  4. Whisk together cornstarch and cold water to create a slurry, then stir the slurry and heavy cream into the soup until glossy and velvety.
  5. Stir in the potato gnocchi and grated Parmesan cheese. Cover and cook on High for another 20–30 minutes until gnocchi float to the surface.
  6. Fold in the baby spinach just before serving until wilted from residual heat.