In your large slow cooker, add the raw chicken along with the chopped carrots, celery, onion, parsley, minced garlic, Italian seasoning, salt, pepper, Better than Bouillon (if using), and a pinch of red pepper flakes.

Gently pour in the low-sodium chicken stock, stirring carefully to blend all the ingredients together.

Cover the slow cooker and set it on low for about 6-8 hours, or on high for 4 hours.

Once cooking time is up, take two forks and shred the chicken right inside the cooker.

In a separate bowl, whisk together the cream and cornstarch. Add this mixture to the soup, followed by the uncooked gnocchi and baby spinach.

Cover the slow cooker and cook on high for an additional 30-45 minutes.

If you prefer a thicker soup, make a cornstarch slurry by mixing cornstarch with cool water.

Before serving, taste and adjust the salt, pepper, or any seasonings to your liking.