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In your slow cooker add 1 large chicken breast, ⅓ cup onion, 1 large celery, 1 large carrot, 2 cups chicken broth, ½ tsp salt, ¼ tsp pepper, ½ tsp Italian seasoning, ¼ tsp rosemary, and 1 small dried bay leaf. Stir to combine and place the lid on. Cook for 3-4 hours on high or 5-6 on low.
Once chicken is cooked and tender, remove from the slow cooker and shred or dice. Place back in the slow cooker along with 8 ounces gnocchi, ½ cup tomatoes, and ¼ cup half & half.
Mix together 2 tsp corn starch with 1 tbsp cold water and stir to dissolve. Add to the slow cooker and stir everything together. If your slow cooker is on low, turn it to high. Place the lid back on and cook another 15-20 minutes on high or until gnocchi is tender.
Stir in 1 cup baby spinach. Once wilted, the soup is ready to serve. Garnish with grated parmesan and parsley if desired.