crockpot chicken gnocchi soup

• 1 lb. boneless skinless chicken breasts
• 2 cups mirepoix (just a simple mixture of chopped onions,
  celery, and carrots)
• 1–2 teaspoons dried basil
• 1–2 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 3 tablespoons cornstarch dissolved in 2 tablespoons water
• 2 12 ounce cans evaporated milk
• 2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
• 6 slices bacon
• 2–3 cloves garlic, minced
• 5 ounces fresh baby spinach

1. Place the chicken, mirepoix, basil, Italian seasoning,
   poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook
   on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the
   crockpot.
2. Add the cornstarch mixture, evaporated milk, and gnocchi.
   Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has
   thickened and the gnocchi has softened.
3. While the soup is thickening, cut the bacon into small
   pieces and fry until crispy. Drain on paper towels and wipe most of the bacon
   grease out of the pan, leaving just a little bit for the spinach/garlic. Add
   the garlic and saute for one minute. Add the spinach and stir until wilted.
   Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
4. Add any additional liquid as needed (I added about a cup of
   water once it started to thicken) and season again with salt and pepper as
   needed.

This Recipe adapted from >>>> Click Here