Put the chicken breasts in the bottom of your slow cooker.
Include chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley.
Place a lid on the pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and soft.
Take out the chicken from the slow cooker and pull it apart using two forks. Put the shredded chicken back in the pot.
In a small pot, melt the butter on medium heat. Add the flour and cook for 1-2 minutes, stirring continuously until the mixture turns golden and bubbly. Gradually stir in the thick heavy cream until it becomes smooth and thick.
Mix the cream with the frozen peas and corn in the slow cooker. Add salt and pepper to your liking.
Let everything simmer for another 30 minutes on low heat until the soup is hot and the vegetables are soft.
Serve the soup in bowls and savor it!
Different Types and Advice
You can use any vegetables you have available. Potatoes, green beans, or mushrooms would be excellent to add. To add some spice, you can include a little cayenne pepper or chopped jalapeños. If you don’t have much time, you can use ready-made, shredded rotisserie chicken and put it in during the final hour of cooking. Finally, if you want to make a version without dairy, replace the heavy cream with coconut milk or a non-dairy cream alternative.
Enjoy!
