Slow Cooker Chicken Pot Pie Soup

 𝗦𝗹𝗼𝘄 𝗖𝗼𝗼𝗸𝗲𝗿 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗣𝗼𝘁 𝗣𝗶𝗲  𝗦𝗼𝘂𝗽

Ingredients:

• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup frozen peas
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour (optional, for thickening)
• Salt and pepper, to taste
• or crusty bread, for serving

Instructions:

1. Prep Ingredients: Add onion, carrots, celery, garlic, chicken, chicken broth, thyme, and rosemary to the slow cooker. Season with salt and pepper.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.
3. Shred Chicken: Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
4. Add Cream and Peas: Stir in heavy cream and frozen peas. For a thicker soup, whisk flour into a few tablespoons of the broth, then stir it back into the soup. Cook for an additional 15-20 minutes on high until thickened.
5. Serve: Ladle the soup into bowls and serve with biscuits or crusty bread for dipping.
6. Pro Tip: Garnish with fresh parsley or a sprinkle of black pepper for a final touch. This soup is pure comfort in a bowl!