In a large slow cooker, heat the olive oil on the sauté setting (if available). Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables begin to soften.

Stir in the dried thyme, dried oregano, salt, and black pepper.

Pour in the chicken broth and add the chicken breasts. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Stir in the heavy cream and gnocchi. Cover and cook on high for an additional 30 minutes, or until the gnocchi are cooked through.

Add the fresh spinach, chopped parsley, and lemon juice. Stir well and let it sit for 5 minutes before serving.