Hearty Slow Cooker Chicken Pot Pie Soup

👩‍🍳 Instructions:

1. Prepare the Slow Cooker:

1. Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper into the slow cooker.
2. Pour chicken broth over everything.

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2. Cook:

• Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and vegetables are tender.

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3. Shred the Chicken:

• Remove chicken from the slow cooker and shred with two forks.
• Return shredded chicken to the slow cooker.

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4. Add Cream and Thicken (Optional):

1. Stir in heavy cream.
2. 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.

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5. Add Peas:

• Stir in frozen peas and cook for 5 more minutes until heated through.

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💛 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.

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If you want, I can also give you a one-pot stovetop version that’s ready in under 30 minutes — same creamy comfort, faster!