Begin by dicing the celery, carrots, and onion into uniform 1/4-inch pieces. In a large mixing bowl, combine these veggies with the dried parsley, garlic, thyme, salt, and pepper.

Pour 4 cups of chicken broth into the slow cooker. Next, add the whole chicken breasts followed by the seasoned vegetable mixture. Stir gently to combine.

Set your slow cooker to low and let it cook for 6-7 hours or use high setting for 3-4 hours until chicken is tender.

Remove the chicken from the slow cooker, shred it into bite-sized pieces using two forks, then set it aside.

In a separate bowl, whisk together 3/4 cup of heavy cream, 1 tablespoon of cornstarch, and 1/4 teaspoon of ground nutmeg until smooth.

Return the shredded chicken to the slow cooker, pour in the cream mixture, and stir gently. Let it cook for an additional 10-15 minutes.

Increase the heat to high and add 3 cups of gnocchi. Cook for an additional hour until the gnocchi are tender.

Stir in 1 1/2 cups of fresh spinach and 1/4 cup of grated Parmesan cheese just before serving.

Taste the soup and adjust the seasoning if needed. Ladle into warm bowls and serve.