1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons butter (optional, for added richness)
Optional Pie Crust Topping:
1 sheet refrigerated or frozen pie crust, cut into strips or shapes
Instructions
1️⃣ Prepare the Slow Cooker
In the slow cooker, combine the onion, carrots, celery, minced garlic, chicken, peas, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
Stir gently to combine the ingredients.
2️⃣ Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
3️⃣ Shred the Chicken
Remove the chicken breasts or thighs from the soup. Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the soup.
4️⃣ Thicken the Soup
In a small bowl, whisk together the heavy cream and flour until smooth and lump-free.
Stir the cream mixture into the soup and set the slow cooker to high for an additional 30 minutes, or until the soup thickens.
For a richer flavor, stir in 2 tablespoons of butter during this step.
5️⃣ Optional Pie Crust Topping
Preheat your oven to 400°F (200°C).
Cut the pie crust into strips, shapes, or rounds and place them on a baking sheet.
Bake according to package instructions until golden brown (usually about 10-12 minutes).
Once baked, add the crispy pie crust pieces to the top of each bowl of soup before serving.
6️⃣ Serve
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with pie crust strips (if using), and serve hot.
Tips & Customizations
Extra Vegetables: Add diced potatoes, green beans, or mushrooms for more variety.
Cheesy Twist: Stir in 1/2 cup of shredded cheddar cheese when adding the cream for a cheesy upgrade.
Herb Substitutions: Fresh thyme and rosemary can replace dried herbs for a more fragrant soup.
Perfect Pairings
Serve with a simple side salad or freshly baked rolls for a complete meal.
A chilled glass of white wine or a hot cup of herbal tea makes an excellent pairing.
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