🥣 Hearty Slow Cooker Chicken Pot Pie Soup

🔪 Instructions

1. Load the slow cooker
   • Add chicken, broth, onion, carrots, celery, potatoes, garlic, thyme, parsley, salt, and pepper.
2. Cook
   • Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken and veggies are tender.
3. Shred the chicken
   • Remove chicken, shred with two forks, and return to the pot.
4. Make it creamy
   • Stir in cream of chicken soup and heavy cream.
   • (Optional: mix flour with butter into a paste, then stir in to thicken.)
5. Add peas & corn
   • Stir in and let cook an additional 20–30 minutes on LOW.
6. Serve
   • Ladle into bowls and top with a warm biscuit, puff pastry square, or baked pie crust “lid.”

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✨ Tips for extra goodness:

• Use rotisserie chicken if you’re short on time—just add it in at the end.
• For a rustic touch, toss in a splash of white wine while cooking the veggies.
• If you want it lighter, swap heavy cream for evaporated milk.

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Would you like me to also give you a quick stovetop version (ready in about 30 minutes) for days when you don’t want to wait on the slow cooker?