I love this the best in soup form

Place the chicken breasts at the bottom of your slow cooker.

Add in chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.

In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly until the mixture is golden and bubbly. Slowly whisk in the heavy cream until smooth and thickened.

Stir the cream mixture into the slow cooker along with the frozen peas and corn. Season with salt and pepper to taste.

Let it all cook together for an additional 30 minutes on low, until the soup is heated through and the vegetables are tender.

Ladle the soup into bowls and enjoy!

Feel free to mix up the veggies based on what you have on hand. Potatoes, green beans, or even mushrooms would be great additions. For a bit of a kick, you could add a pinch of cayenne pepper or some chopped jalapeños. If you’re short on time, you can use pre-cooked, shredded rotisserie chicken and add it in during the last hour of cooking. Lastly, for a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.