Ingredients needed:
* 3 medium parsnips, peeled and cut into 1/2-in. pieces
* 2 large carrots, cuto into 1/2-in. slices
* 2 celery ribs, chopped
* 1 large sweet potato, peeled and cut into 1-in. cubes
* 4 green onions, chopped
* 3 lbs. bone-in chicken thighs, skin removed
* 1/2 teaspoon of dried sage leaves
* 1/4 teaspoon each of salt and pepper
* 4 cups of chicken broth
* 1 cup of water
* 3 tablespoons of cornstarch
* 1/4 cup of cold water
* 1 package potato gnocchi (16 oz)
* Hot pepper sauce, optional
Preparation steps:
* Place the parsnips, carrots, celery, sweet potato and onions into crockpot. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 7 hours or until chicken is tender.
* Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to crockpot.
* Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired.
