In your slow cooker, combine the bite-sized chicken pieces, mirepoix, basil, Italian seasoning, poultry seasoning, and salt. Pour in the chicken broth to create a flavorful base. Stir gently and secure the lid.

Set your slow cooker to low heat for 8 hours or high for 4 hours.

Once cooked, carefully lift the chicken and shred it, then return it to the pot.

In a small bowl, mix cornstarch with a few tablespoons of water until smooth. Gradually mix this into the soup along with the evaporated milk.

Stir in the gnocchi, ensuring they are evenly distributed, and cook for an additional 20 minutes on high.

If adding spinach and bacon, fold them into the soup after the gnocchi are cooked.

Taste and adjust seasoning as needed, then ladle into bowls and serve.