Place a Reynolds Kitchens® Slow Cooker Liner into your 4-6 quart slow cooker for easy cleanup.

Add chopped celery, carrots, onion, parsley, garlic, thyme, salt, pepper, and chicken broth into the slow cooker, then stir well to combine.

Lay the chicken breasts on top, pressing them into the liquid so they’re submerged.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Remove the chicken and shred it using two forks (or chop it into bite-sized pieces). Add it back into the soup.

In a small bowl, whisk together the heavy cream and cornstarch until smooth, then pour it into the slow cooker. Add the gnocchi.

Stir everything together, cover, and cook on HIGH for 1 hour or until the gnocchi are tender and the soup thickens slightly.

Stir in the chopped spinach and grated Parmesan, letting the heat of the soup wilt the spinach.

Taste and adjust seasonings as needed, then ladle into bowls and serve hot.