Sauté the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions turn translucent and the carrots soften slightly. You'll smell a sweet, savoury aroma as the vegetables release their moisture. Transfer them to the slow cooker insert.

Add the chicken and stock: Place the chicken thighs directly into the slow cooker on top of the sautéed vegetables. Pour in the chicken stock, then sprinkle over the dried thyme, rosemary, salt, and pepper. Give everything a gentle stir to combine. The stock should just cover the chicken — if not, add a splash more water.

Slow cook until tender: Cover the slow cooker with its lid and cook on low for 4–6 hours or on high for 2–3 hours. After 4 hours on low, the chicken should be fork-tender and easily shreddable. The broth will look clear and smell deeply of herbs.

Shred the chicken: Using two forks, carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Shred the meat into bite-sized pieces. You'll see the fibres separate easily — the chicken should be so tender it almost falls apart on its own. Return the shredded chicken to the slow cooker.

Thicken the broth: In a small bowl, whisk the cornflour with the cold water until smooth and free of lumps. Pour this slurry into the slow cooker and stir well. Let it cook uncovered for 10 minutes on high. The broth will change from a thin, watery consistency to a slightly glossy, velvety texture that coats the back of a spoon.

Add the cream and gnocchi: Pour in the double cream and stir gently. Add the fresh gnocchi directly into the soup. Stir once more, then cover the slow cooker. Cook on high for a further 15–20 minutes. The gnocchi will float to the surface when they're cooked — they should be soft and pillowy, not dense or chalky.

Finish with spinach: Turn off the slow cooker. Add the chopped spinach and stir it through the hot soup. The residual heat will wilt the spinach in about 2–3 minutes. You'll see the bright green leaves soften and darken slightly. Taste the soup and adjust the salt and pepper if needed. Serve immediately in warmed bowls.