# What You'll Need:
→ Poultry
01 - 1.5 pounds boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups diced Yukon Gold or russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced
→ Liquids & Dairy
09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
→ Pantry & Spices
12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1.5 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika
→ Optional Topping
19 - Refrigerated biscuit dough or puff pastry, baked separately
# Directions:
01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic into the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine all ingredients.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is fully cooked and vegetables are tender.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until a roux forms. Slowly whisk in milk while cooking, stirring constantly, until thickened, approximately 3 to 4 minutes.
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup reaches desired creamy consistency.
07 - Taste the soup and adjust seasoning as needed with additional salt and pepper.
08 - Ladle soup into bowls and top with baked biscuits or puff pastry if desired. Serve immediately while hot.
