Start by chopping the carrots, celery, and onion into small, bite-sized pieces. If you're using whole chicken breast instead of rotisserie chicken, shred it now.

In your slow cooker, layer the shredded chicken at the bottom, followed by the chopped vegetables. Pour in the chicken broth, and add minced garlic, thyme, salt, and pepper.

Set your crockpot to low and let it cook for 6-8 hours, or choose high for a quicker option of 3-4 hours until chicken is tender.

Stir in the gnocchi into the bubbling soup and continue cooking for an additional 30 minutes on high.

In the last few moments of cooking, stir in the heavy cream for a rich finish. Adjust seasoning and add spinach if using, letting it wilt.