Combine the first 10 ingredients (Chicken broth thru black pepper) in slow cooker. Cover and cook on high until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.
Whisk together heavy cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1256g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1450 (61%)|
|Amt Per Serving||% DV|
|Total Fat 161.1g||215 %|
|Saturated Fat 47.5g||238 %|
|Monounsaturated Fat 66.1g|
|Polyunsanturated Fat 33.8g|
|Cholesterol 810.4mg||249 %|
|Sodium 1010.6mg||35 %|
|Potassium 2289mg||60 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.4g|
|Protein 203.4g||291 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2365
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!