Make the chicken broth

• Remove the meat from the rotisserie chicken and shred it, reserving the carcass and bones.
• Place the carcass, bones and gelatinous bits in a pot, add the chicken bouillon and cover with water.
• Simmer until the broth is flavorful.

Sauté the vegetables

• Add olive oil to the slow cooker and add the chopped carrots, celery and shallot.
• Sauté the vegetables.
• Add the minced garlic and sauté briefly.

Build the soup

• Stir in the flour.
• Add the shredded chicken, chicken broth and heavy whipping cream.
• Season with salt, pepper, garlic powder, oregano, thyme and the garlic parm seasoning.

Slow cook the soup

• Set the slow cooker to slow cook and let the flavors melt together.
• Cook on low, then let it simmer.

Add the gnocchi

• Stir in the gnocchi.
• Simmer until the gnocchi are tender and dinner is ready.