Begin by preparing your ingredients in a large slow cooker. Chop the chicken thighs or breasts into bite-sized pieces, then add them along with diced carrots, celery, onion, chopped parsley, minced garlic, Italian seasoning, salt, black pepper, and optional ingredients like Better than Bouillon and red pepper flakes.

Pour in the low-sodium chicken stock or broth, ensuring all ingredients are submerged. Gently stir the mixture to combine and evenly distribute the seasonings.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 4 hours.

After cooking time is complete, carefully remove the lid and use two forks to shred the chicken directly in the pot or on a cutting board.

In a small bowl, whisk together the cream (or half and half) with cornstarch to create a slurry.

Stir the cream mixture into the slow cooker, along with the potato gnocchi and fresh baby spinach. Cover the slow cooker again and cook on high for an additional 30-45 minutes.

If you prefer a thicker soup, mix an additional cornstarch slurry with cold water and stir it into the soup. Let it sit for about 5 minutes to thicken up.

Finally, taste your soup and adjust the seasoning with more salt or pepper as desired. Serve with a sprinkle of cooked bacon on top if desired.