Start by adding the chicken thighs or breasts, chopped carrots, celery, onion, parsley, minced garlic, Italian seasoning, salt, black pepper, bouillon (if using), and chicken broth to your slow cooker. Stir gently to combine all the delicious flavors.

Cover the crockpot and cook on low for 6–8 hours or on high for 4 hours. You’re looking for the chicken to become tender and easily shred with a fork.

Once the chicken is ready, shred it directly in the pot using two forks. It should fall apart beautifully, melding into the broth.

In a small bowl, whisk together the cream or half and half with 1 tablespoon of cornstarch until smooth. Then, stir this mixture into the soup for a rich, creamy finish.

Toss in the potato gnocchi and baby spinach, cover the pot again, and cook on high for an additional 30–45 minutes, or until the gnocchi is soft and the spinach has wilted.

Give your soup a taste and adjust the seasoning with more salt, pepper, or a splash of lemon juice for brightness, depending on your flavor preference.

Ladle the soup into bowls while hot and top with crumbled bacon or grated Parmesan if you desire that extra layer of flavor.