Cook the chicken, carrots, onion, basil, Italian seasoning, salt, and chicken broth in a crock pot on high for 4-6 hours, or in an instant pot on the poultry setting.
Shred the chicken. I do this by smushing it with a potato masher right in the pot.
Stir the cornstarch and water together to make a slurry. Add it to the soup along with the evaporated milk and gnocchi. If using a crock pot, cook for one more hour on high. If using an intant pot, switch to the saute setting and let it boil for a couple of minutes while stirring; then turn off the heat.
Cook the bacon in a skilled over medium-high heat until it starts to crisp. Remove the bacon from the skillet and dice it. Drain the excess grease off (but do not wipe the pan), return the diced bacon to the skillet, and reduce the heat to medium.
Add the garlic and spinach and cook until the spinach shrinks down, about a couple minutes.
Stir the bacon mixture into the soup, and you're all done!