1-Getting started: Getting started with this recipe is as easy as it gets, and it’s ideal for home cooks or newlyweds looking for straightforward meals. First, prepare all your ingredients by shredding the cooked chicken, chopping the vegetables, and mincing the garlic to keep things organized.

2-In the slow cooker: In the slow cooker, combine the chicken broth, diced carrots from the mirepoix, onion, garlic, dried basil, Italian seasoning, poultry seasoning, and salt. Stir well to mix everything together for an even flavor base.

3-Next: Next, add the shredded chicken breasts and make sure they’re evenly distributed. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the vegetables are tender and the chicken is easy to shred right in the pot.

4-About 45 minutes to 1 hour before serving: About 45 minutes to 1 hour before serving, stir in the cornstarch mixture, evaporated milk, and gnocchi. Let it cook until the soup thickens and the gnocchi softens, creating that creamy texture we all love. While this is happening, fry the bacon until crispy, then sauté the garlic and spinach before adding them to the slow cooker.

5-Finally: Finally, adjust the seasoning with salt and pepper, and if it gets too thick, add a bit of water. This step-by-step approach makes it a breeze for anyone, even apartment dwellers with limited space.