Begin by preparing your vegetables. Dice half a medium yellow onion until you have about half a cup. Grate one cup of carrots using two to three medium carrots. Slice three medium celery stalks to achieve about one cup. Set these vegetables aside.

Place one pound of boneless, skinless chicken breasts into the slow cooker. Season the chicken with salt and pepper to taste.

Add the prepared onions, grated carrots, and sliced celery to the slow cooker. Stir gently to combine everything.

Pour four cups of low-sodium chicken broth over the ingredients in the slow cooker.

Sprinkle in half a teaspoon of garlic powder, dried thyme, and dried rosemary. Add one minced clove of garlic.

Cover the slow cooker and cook until the chicken is tender and easy to shred, usually several hours.

Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces.

In a small bowl, mix one tablespoon of cornstarch with a bit of cold water to create a slurry.

Stir the cornstarch mixture into the soup, then add one can of evaporated milk and the package of gnocchi.

Add three cups of baby spinach to the slow cooker, fold gently until the spinach wilts.