Slow Cooker Creamy Chicken and Gnocchi Stew

Prepare the vegetables: Finely chop 1 medium yellow onion, peel and finely dice 2 medium carrots, and mince 3 cloves of garlic.

Pat dry 2 lb of raw boneless skinless chicken thighs with paper towels (do not wash chicken). Season both sides of the chicken thighs with 1 tsp salt and 1/2 tsp black pepper.

Place the seasoned chicken thighs, chopped onion, diced carrots, minced garlic, and 1 tsp dried thyme into the slow cooker basin.

Pour 4 cups of chicken broth over the chicken and vegetables.

Cover the slow cooker and cook on HIGH for 4 hours (or on LOW for 6 to 8 hours) until the chicken is tender enough to shred easily.

Carefully transfer the cooked chicken thighs to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.

Stir in 16 oz of uncooked potato gnocchi. Cover and cook on HIGH for 15 to 20 minutes, or until the gnocchi are tender and cooked through.

Stir in 1 cup of heavy cream, 2 cups of fresh baby spinach (finely chopped so it blends in easily for kids), and 1/2 cup of grated parmesan cheese.

Cover and let sit for 5 minutes until the spinach is wilted and the stew is creamy and hot. Taste and adjust seasoning with additional salt and black pepper if desired before serving.