Ingredients
3 medium parsnips, peeled and cut into 1/2-inch pieces2 large carrots, cut into 1/2-inch slices2 celery ribs, chopped1 large sweet potato, peeled and cut into 1-inch cubes4 green onions, chopped3 pounds bone-in chicken thighs, skin removed1/2 teaspoon dried sage leaves1/4 teaspoon salt1/4 teaspoon pepper4 cups chicken broth1 cup water3 tablespoons cornstarch1/4 cup cold water1 package (16 ounces) potato gnocchiOptional: Hot pepper sauce and thinly sliced green onions
Preparation
Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and 1 cup water. Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce and sprinkle with sliced green onion.
