Step 1

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.

Step 2

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.

Step 3

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 onions.