slow cooked chicken gnocchi soup Ingredients: - 4 boneless, skinless chicken breasts (~1–1.5 lb.) - 1/2 yellow sweet onion, diced - 4 cloves garlic, minced - 1 celery stalk, diced OR 1/2 tsp celery salt ( my preference is the celery salt) - 1/2 cup carrots, shredded - 5 cups chicken broth - 1 teaspoon dried basil - 1 teaspoon Italian seasoning - 1/4 teaspoon ground nutmeg - 1 bay leaf - Salt and pepper, to taste - 1 cup heavy cream - 1 (16 oz.) package potato gnocchi - 3 cups fresh baby spinach, tightly packed Instructions: • Use sauté mode on the cooker to lightly brown both sides of the chicken breast • Add in chicken broth, onions, garlic, celery salt, carrots and seasonings : basil, Italian seasoning, ground nutmeg, bay leaf and salt and pepper. • Cook on high for 3-4 hours or low for 6-8 hours. • Remove chicken & shred • Discard bay leaf • Add chicken back to the slow cooker • Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened. • Turn off the slow cooker. Toss in spinach, cover and let it sit in the residual heat until the spinach has wilted into the soup. I like to serve this with garlic bread / bread sticks . Some sort of bread to dip in it. Freezes well ! Just add a bit of milk when reheating to bring it back to life.