1lb.boneless skinless chicken breastsabout 2-3 medium breast (depending on size)
2tablespoonscornstarch dissolved in 2 tablespoons water
2 - 12ouncecans evaporated milk
2 - 1lb.packages mini potato gnocchiabout 4 cups
6slicesbaconcooked & diced
5ouncesfresh baby spinach
Place the chicken, onion, celery, carrot, basil, Italian seasoning, poultry seasoning, salt, and broth in a 5 quart or larger crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace lid.
Sauté the garlic and spinach and stir until wilted in 1 tbsp of olive oil Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
Add any additional liquid as needed and season to taste