3-4 boneless skinless chicken breasts - cooked and diced

1 stalk of celery - chopped

1/2 white onion - diced

2 tsp minced garlic

1/2 cup shredded carrots

1 Tbsp olive oil

4 cups low sodium chicken broth

1 tsp thyme

16 ounces potato gnocchi

2 cups half and half

1 cup fresh spinach - roughly chopped

Salt

Pepper

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

Add chicken, chicken broth, salt, pepper, and thyme to slow cooker. Cook on low 3-4 hours. Add gnocchi for the last hour.

Before serving, add the half and half and spinach and stir to combine. Cook another 5 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.