Instructions: Rinse chicken, pat dry and set aside. In a 5 to 6 quart electric slow cooker (if you have a smaller crockpot, use half the amount of vegetables), combine onion, carrots, potato, zucchini and 3 tablespoons parsley. Place chicken on top, then combine tomato sauce and broth and pour overtop. Cover and cook at low setting until chicken and potato are very tender when pierced, about 7 1/2 to 8 hours.

During last hour of cooking, bone and cut up chicken. Add the corns, cut up chicken and tapioca. Turn heat to high. Cover and cook 45 minutes more. Combine sour cream and cream, if using. Stir some of the hot liquid from the crockpot into the cream mixture. Stir into soup and let heat 15 minutes. If you do not want to use the cream/sour cream mixture, still cook soup for the final 15 minutes. Season to taste and sprinkle with remaining 1 tablespoon parsley.

This recipe yields 6 to 8 servings.

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