Serves: 4
INGREDIENTS
- 1 pound boneless skinless chicken thighs
- 1 cup frozen crinkle cut carrots
- ¼ cup flour
- 1 teaspoon dried Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3½ cups chicken broth
- ½ cup heavy cream, for later
- 1 package (17-18oz) package dried gnocchi, for later
- 4-5 oz baby spinach, for later
INSTRUCTIONS
- Add chicken, carrots, seasonings, and flour to slow cooker
- Toss to coat well
- Slowly stir in chicken broth, stirring to make sure flour dissolves
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken with forks (or break apart into large chunks)
- Add cream, gnocchi and spinach
- Cover and return to high heat for 15-30 minutes until gnocchi is cooked tender and soup is fully heated through
