Slow Cooker Chicken and Gnocchi Soup

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 4 oz Baby spinach
  • 1 cup Crinkle cut carrots, frozen
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Canned Goods

  • 3 1/2 cups Chicken broth

• Pasta & Grains

  • 18 package Gnocchi, dried

• Baking & Spices

  • 1/4 cup Flour
  • 1 tsp Italian seasoning, dried
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Heavy cream

Found on slowcookergourmet.net

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

Directions

• 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