dredge the chicken in the flour, spices, thyme. cook with the vegetables for 6-8 hours on LOW. shred the chicken, add the gnocchi for 30 minutes to soften. THAT'S IT.
this is delicious with bone-in, skin-on chicken, but cooks faster and works just as well with boneless/skinless! gluten free variation: sub cornstarch for the flour and choose GF gnocchi.
bread for dunking. fresh herbs for sprinkling. flaky salt and pepper for topping. ENJOY!