Instructions:
- Prepare the slow cooker:
Add the diced carrots, celery, onion, potatoes, peas, and corn to the bottom of the slow cooker. Place the chicken on top. - Add seasonings and broth:
Sprinkle the garlic powder, onion powder, thyme, parsley, salt, and pepper over the chicken and vegetables. Pour the chicken broth over everything, covering the ingredients. - Cook the soup:
Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender. - Shred the chicken:
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir. - Make the creamy base:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the heavy cream or half-and-half, cooking until the mixture thickens. Stir the creamy mixture into the slow cooker and mix well. Continue cooking for another 10-15 minutes to allow the soup to thicken. - Serve:
Taste the soup and adjust seasoning if needed. Serve hot, either with biscuits on the side or crushed over the top for added texture. - Optional biscuit topping:
If using, bake the refrigerated biscuits according to the package instructions. Serve the biscuits on the side or on top of each bowl of soup.
This soup is a cozy, filling meal that’s perfect for chilly days. Enjoy the creamy, comforting flavors with a delicious biscuit or two!
