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Place the carrots, celery, onion, garlic, chicken breast, chicken broth, and roasted red peppers in a crockpot.
Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot.
In a small bowl, whisk together the cornstarch and water until smooth.
Stir the cornstarch mixture into the crockpot.
Add the evaporated milk and gnocchi to the crockpot.
Cook on high for 30 minutes, until the soup has thickened slightly and the gnocchi are cooked through.
Stir in the Swiss chard and cook for an additional 5 minutes, until the chard is wilted.
Serve hot and enjoy!