Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
slow-cook:
6 hrs
total:
6 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a 6-quart slow cooker. Top with sweet potato, parsnips, carrots, celery, green onions, sage, salt (if desired), and ground pepper. Pour broth and 1 cup water over mixture in cooker.

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  • Cover and cook on low-heat setting for 6 hours or on high-heat setting for 4 hours.

  • Using a slotted spoon, remove chicken from cooker. If using low-heat setting, turn to high-heat 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 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 cracked pepper. Serve with hot pepper sauce.

Nutrition Facts

305 calories; fat 5g; cholesterol 97mg; saturated fat 1g; carbohydrates 39g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 26g; vitamin a 9328.1IU; vitamin c 8.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8mg; vitamin b6 0.6mg; folate 37.6mcg; vitamin b12 0.8mcg; sodium 478mg; potassium 698mg; calcium 53mg; iron 1.7mg.
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