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Add chicken broth, 1 cup red pesto, garlic, garlic powder, onion powder, smoked paprika, salt, and pepper to the crockpot.
Stir, then add the chicken thighs and coat in the sauce.
Cook on LOW for 6 hours or HIGH for 3–4 hours.
Remove the chicken, shred, then return it to the crockpot.
Stir in the uncooked gnocchi and spinach. Cook on HIGH for 20–25 minutes until the gnocchi are tender.
Whisk together the Greek yogurt, cheese, Fairlife milk, and remaining 2 tbsp red pesto. Slowly whisk in a few spoonfuls of hot crockpot liquid to temper the sauce.
Pour the cream sauce into the crockpot and gently stir until everything is coated. Add a splash of broth if needed to thin the sauce.
Divide evenly into 8 meal prep containers, then top with green onions and parsley or basil.