Slow Cooker Chicken Pot Pie Soup

Directions

Place the chicken breasts, carrots, celery, peas, potatoes, and onion in the slow cooker.

Pour the chicken broth over the ingredients, then add the thyme, salt, and pepper.

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

Remove the chicken from the slow cooker and shred it with two forks.

Return the shredded chicken to the slow cooker.

In a small bowl, whisk together the heavy cream, cornstarch, and water until smooth.

Stir the cream mixture into the soup and cook on high for an additional 30 minutes, until the soup has thickened.

Stir in the fresh parsley, if using, just before serving.