Combine the 1 lb. boneless skinless chicken breasts, 2 cups mirepoix (chopped onions, celery, and carrots), 1–2 teaspoons dried basil, 1–2 teaspoons Italian seasoning, 1 teaspoon poultry seasoning, 1 teaspoon salt, and 4 cups chicken broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is cooked through and tender.

Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.

In a small bowl, whisk together the 3 tablespoons cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the crockpot along with the two 12-ounce cans evaporated milk and two 1-pound packages frozen gnocchi. Stir well to combine.

Replace the cover and continue to cook on high for another 45 minutes to 1 hour, or until the soup has visibly thickened and the gnocchi are softened and cooked through.

While the soup is thickening, cut the 6 slices bacon into small pieces. In a large skillet, fry the bacon pieces over medium heat until they are crispy. Remove the crispy bacon with a slotted spoon and drain on paper towels.

Pour out most of the bacon grease from the skillet, leaving just a thin layer. Add the 2–3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.

Add the 2 cups fresh baby spinach to the skillet with the garlic. Stir constantly until the spinach has wilted, about 1-2 minutes.

Add the crispy bacon, sautéed garlic, and wilted spinach to the crockpot. Stir everything gently to fully combine.

Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, stir in a small amount of water or extra chicken broth until the desired consistency is reached. Serve warm.