Instant Pot Method:

1. Turn Instant Pot to Sauté function. Once it is heated add oil, white onion, and sweet potato. Sauté for 3 minutes. Add garlic and sauté until garlic is fragrant, about one minute. 
2. Add the spices and sun-dried tomatoes. Mix to combine. Place chicken in the IP. Add chicken stock.
3. Secure lid and move valve to Sealing. For fresh chicken set on high pressure for 10 minutes. For frozen chicken, cook on high pressure for 15 minutes. Allow the pressure to release naturally for 5 minutes. 
4. Move valve to Venting. Remove lid. 
5. Place IP on sauté function to keep the soup cooking. Remove the chicken to a bowl and shred (you can do this with two forks or with a mixer).
6. Add chicken back to the IP. Add the cream and the Parmesan cheese. Stir to combine. 
7. If you want your soup a little thicker, in a separate small bowl mix together 1 TBS arrowroot or cornstarch with 1 TBS water. Once combined, stir into the soup. Be sure to stir the soup so the thickening mixture is incorporated throughout the whole soup and does not clump. Allow to cook until thickened, about 5 minutes. Turn IP off.
8. Serve with fresh shredded Parmesan cheese, fresh parsley, and red pepper flakes!

Crockpot Method:

1. If your slow cooker has a sauté function, turn it on (otherwise, just add all ingredients to crockpot). Once heated, add oil, white onion, and sweet potato. Sauté for 3 minutes. Add garlic and sauté until garlic is fragrant, about one minute. 
2. Add the spices and sun-dried tomatoes. Mix to combine. Place chicken in the slow cooker. Add chicken stock.
3. Place lid on slow cooker. For fresh chicken, place on high for 3 hours or low for 6 hours. For frozen chicken, place on high for 4-5 hours or on low for 7-8 hours. 
4. Once finished, remove the chicken to a bowl and shred (you can do this with two forks or with a mixer). 
5. Add chicken back to the slow cooker. Add the cream and the Parmesan cheese. Stir to combine. 
6. If you want your soup a little thicker, in a separate small bowl mix together 1 TBS arrowroot or cornstarch with 1 TBS water. Once combined, stir into the soup. Be sure to stir the soup so the thickening mixture is incorporated throughout the whole soup and does not clump. Allow to cook until thickened, about 5 minutes.
7. Serve with fresh shredded Parmesan cheese, fresh parsley, and red pepper flakes!

Stovetop:

1. Add 1 TBS olive oil to a large soup pot. Place on medium-high heat.
2. Once the oil is heated, add white onion and sweet potato. Sauté for 3 minutes. Add garlic and sauté until garlic is fragrant, about one minute. 
3. Add the spices and sun-dried tomatoes. Mix to combine. Add 2 cups shredded, pre-cooked rotisserie chicken. Add chicken stock.
4. Bring to a boil. Once boiling lower heat and allow to simmer for 15 minutes. The sweet potatoes should be fork tender. If they are still a little hard, continue cooking for 5 more minutes.
5. Add the cream and the Parmesan cheese. Stir to combine. 
6. If you want your soup a little thicker, in a separate small bowl mix together 1 TBS arrowroot or cornstarch with 1 TBS water. Once combined, stir into the soup. Be sure to stir the soup so the thickening mixture is incorporated throughout the whole soup and does not clump. Allow to cook until thickened, about 5 minutes.
7. Serve with fresh shredded Parmesan cheese, fresh parsley, and red pepper flakes!