Slow-Cooker Chicken Gnocchi Soup

Seasoned with pesto, our soup-er meal really satisfies, thanks to tender chicken and tiny potato dumplings.

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 bulb fennel (1 lb.), trimmed, chopped
• 4 carrots (8 oz.), quartered lengthwise, cut into 1″ pieces
• 1 onion, chopped
• 6 cups low-sodium chicken broth
• ½ cup pesto
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 (17.5 oz.) pkg. potato gnocchi
• 6 cups baby spinach
• Grated Parmesan cheese

Instructions

1. Place chicken breasts in bottom of 6-qt. slow cooker. Top with fennel, carrots and onion. Combine broth, pesto, salt and pepper; pour over chicken and vegetables.
2. Cover slow cooker; cook on low 8 hrs. until vegetables and chicken are tender.
3. Add gnocchi and spinach. Cover; cook 10 min. until gnocchi is cooked through. Serve with Parmesan cheese.