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© Meredith Corporation. All rights reserved. Used with permission.
Place chicken in a 6-quart slow cooker. Top with sweet potato, parsnips, carrots, celery, green onions, sage, salt (if desired) and black pepper. Pour broth and 1 cup water over mixture in slow cooker. Cover and cook on Low for 6 hours or on High for 4 hours.
Using a slotted spoon, remove chicken from slow cooker. If using Low, turn to High setting. Stir in gnocchi. Cover and cook for 10 minutes. Meanwhile, cool chicken slightly. Remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds.
In a small bowl stir together the remaining 1/4 cup water and cornstarch. Stir shredded chicken and cornstarch mixture into broth mixture. Cover and cook for 10 to 20 minutes more or until slightly thickened. If desired, sprinkle each serving with additional pepper. Serve with hot pepper sauce.