Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper into the slow cooker.
Pour chicken broth over everything.
2. Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and vegetables are tender.
3. Shred the Chicken:
Remove chicken from the slow cooker and shred with two forks.
Return shredded chicken to the slow cooker.
4. Add Cream and Thicken (Optional):
Stir in heavy cream.
For a thicker soup, mix flour with a little cold water to make a slurry and stir it in. Cook for another 15–20 minutes on HIGH until slightly thickened.
5. Add Peas:
Stir in frozen peas and cook for 5 more minutes until heated through.
💛 Ashley’s Tips:
Serve with crusty bread or biscuits for a “pot pie” feel.
Swap in half-and-half for a lighter version.
For extra flavor, sprinkle fresh parsley or thyme on top before serving.
If you want, I can also give you a one-pot stovetop version that’s ready in under 30 minutes — same creamy comfort, faster!
