In your crockpot, place the boneless, skinless chicken breasts along with the mirepoix (carrots, celery, onion), basil, Italian seasoning, poultry seasoning, salt, and broth.

Cover the crockpot with its lid and set it to cook on low for 8 hours or high for 4 hours.

Once the cooking time has elapsed, carefully lift the chicken breasts from the pot and shred the chicken using two forks.

In a small bowl, mix the cornstarch with the evaporated milk until smooth, then stir this mixture back into the crockpot.

Toss the gnocchi into the soup mixture and let it simmer for an additional 20 minutes on high.

Just before serving, stir in the spinach and optional bacon, allowing the spinach to wilt for a couple of minutes.