In a large slow cooker, combine chicken, chopped carrots, diced celery, onion, chopped parsley, and minced garlic. Sprinkle in the Italian seasoning, salt, black pepper, and Better than Bouillon if using. Pour in chicken stock to cover the ingredients and stir gently before closing the lid.

Set your slow cooker to low and cook for 6 to 8 hours, or high for 4 hours.

Once cooked, shred the chicken directly in the slow cooker with two forks.

In a separate bowl, whisk together cream and cornstarch until smooth, then pour into the slow cooker with the gnocchi and spinach, stirring to combine.

Close the lid and set the slow cooker to high for another 30 to 45 minutes.

Check the soup's texture and add more cornstarch slurry if a thicker consistency is desired.

Taste and add more salt and pepper as needed. Serve into bowls and garnish with crispy bacon.