Ingredients:
| Ingredient | Quantity |
| Chicken breasts or thighs (boneless, skinless) | 1 ½ lbs |
| Carrots (peeled and diced) | 1 cup |
| Celery (diced) | 1 cup |
| Onion (diced) | 1 cup |
| Potatoes (peeled and diced) | 2 cups |
| Frozen peas | 1 cup |
| Frozen corn | 1 cup |
| Chicken broth (low sodium) | 3 cups |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Dried thyme | ½ teaspoon |
| Dried parsley | ½ teaspoon |
| Salt and black pepper | To taste |
| Heavy cream or half-and-half | 1 cup |
| All-purpose flour | ¼ cup |
| Unsalted butter | 2 tablespoons |
| Refrigerated biscuits (optional) | 1 can |
| Optional Garnishes: | Fresh parsley, crushed crackers, shredded cheese |
Instructions:
- Step 1: Prep the Slow Cooker: Add the diced carrots, celery, onion, potatoes, peas, and corn to the bottom of the slow cooker. Place the chicken on top.
- Step 2: Add Seasonings and Broth: Sprinkle garlic powder, onion powder, thyme, parsley, salt, and pepper over the chicken and vegetables. Pour the chicken broth over everything.
- Step 3: Cook the Soup: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Step 4: Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Step 5: Make the Creamy Base: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in the heavy cream or half-and-half until the mixture is smooth and thickened. Stir the cream mixture into the slow cooker and mix well. Cook for another 10-15 minutes to allow the soup to fully thicken.
- Step 6: Serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh parsley or crushed crackers. For the optional biscuit topping, bake refrigerated biscuits according to package instructions and serve them alongside or crushed over the soup.