Place the chicken, vegetables, garlic, basil, Italian seasoning, poultry seasoning, salt and broth in a slow cooker.
Cover and cook on high for 4 to 5 hours or low for 6 to 8 hours.
Shred the chicken directly in the slow cooker or in a separate bowl and add back into the slow cooker.
Add the cornstarch mixture, evaporated milk, gnocchi, bacon and spinach. Stir and replace cover. Cook for an additional 45 minutes to 1 hour.
If needed, gradually stir in up to 1 cup water.
Season with salt and pepper to taste.
*Save time with L&B mirepoix in our produce section.