This slow cooker soup is easy, flavourful, and absolutely reminiscent of the Chicken Pot Pie we remember and love (but with a lot less effort). Throw it on in the morning and come back home to this belly warming dish.

INGREDIENTS

• 2 boneless skinless chicken breasts
• salt and pepper to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/4 tsp rosemary 
• 1/4 tsp thyme 
• 4 cups chicken broth
• 2 large potatoes, peeled and diced
• 3 cups frozen peas and carrots
• 2 tablespoons flour
• 1 cup of heavy cream
• Recommended: 3 tablespoons cornstarch or tapioca flour
• Optional : serve with biscuits or garlic toast

DIRECTIONS

1. Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. 
2. Cook on high for 3 hours or on low for 7-8 hours. 
3. Remove the chicken, shred, and return to pot.
4. Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. 
5. For a thicker soup (recommended), whisk the cornstarch or tapioca flour with a little bit of water and add it to warm soup in the slow cooker.

Tips:

– Duinkerkin sells a delicious and easy gluten free biscuit mix. Definitely worth making if you have the motivation in the evening. Otherwise serve this with garlic toast, side salad, some sliced cucumber, or eat it on its own.