Ingredients
2 tbsp tomato paste
5 ½ cups chicken broth
½ cup heavy cream
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
¼ cup sun dried tomatoes
3 chicken breasts
½ tsp garlic powder
½ tsp onion powder
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp red pepper flakes
Salt and pepper to taste
2 bay leaves
2 tbsp butter
16 oz gnocchi
4 oz baby spinach, rinsed and chopped
Parmesan for topping
Directions
Step 1
Add tomato paste, chicken broth and heavy cream to your crock pot and whisk until smooth.
2 tbsp tomato paste
5 ½ cups chicken broth
½ cup heavy cream
Step 2
Now add your diced veggies, sun dried tomatoes, chicken, seasonings, and butter. Mix around a bit.
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
¼ cup sun dried tomatoes
3 chicken breasts
½ tsp garlic powder
½ tsp onion powder
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp red pepper flakes
Salt and pepper to taste
2 bay leaves
2 tbsp butter
Step 3
Turn your crockpot on high and cook for 4 hours. You can also do this on low for 6-8 hours.
Step 4
During the last 15 minutes of cook time, remove chicken breast, and shred. Add shredded chicken to crockpot. Mix in your gnocchi and baby spinach.
Step 5
Serve with garlic bread or cheddar bay biscuits, top with Parmesan. Enjoy!
