Mince the garlic, shred the carrots if not pre-shredded, and finely chop the onion.

In a 6-quart slow cooker, add chicken breasts or thighs (whole), onion, carrots, garlic, chicken broth, dried basil, Italian seasoning

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.

Remove chicken from the slow cooker, shred it with two forks, then return it to the soup.

Stir in potato gnocchi, heavy cream or coconut cream, olive oil or butter (if using)

Cook on high for an additional 30–40 minutes, or until the gnocchi are soft and floating.

Stir in the fresh spinach and cook for another 5–10 minutes, just until wilted.

Add salt and pepper to your taste preference.

Serve warm, optionally with crusty bread or fresh herbs on top.