How to Make It
Combine the first 10 ingredients in a 6-quart 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 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.