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:

Prep Ingredients: Add onion, carrots, celery, garlic, chicken, chicken broth, thyme, and rosemary to the slow cooker. Season with salt and pepper.

Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.

Shred Chicken: Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.

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.

Serve: Ladle the soup into bowls and serve with biscuits or crusty bread for dipping.

Pro Tip: Garnish with fresh parsley or a sprinkle of black pepper for a final touch. This soup is pure comfort in a bowl!