2 tablespoons olive oil
2 ½ pounds boneless, skinless chicken, cut into bite-size pieces
Kosher salt
Freshly ground black pepper
½ cup all-purpose flour
2 carrots, peeled and sliced
4 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
8 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1 16-ounce package gnocchi
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the chicken with salt and pepper, and dredge in the flour. Cook, turning occasionally, until browned on all sides, about 5 minutes.
Transfer the meat to the slow cooker and add the carrots, celery, onion, garlic, broth, thyme and bay leaf.
Cover and cook on low for 6 hours or on high for 3 hours.
Add the gnocchi, cover, and continue to cook for 30 to 60 minutes more, until the gnocchi are tender. Taste and add salt and pepper as needed.
Serve hot.