Step 1

Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.

Step 2

Add broth, thyme, parsley, pepper, and salt. Stir well.

Step 3

Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).

Step 4

Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Step 5

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Step 6

Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.

Step 7

Stir in garlic and cook an additional 30 seconds.

Step 8

Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.

Step 9

Lock lid into place and set the vent valve to the ‘sealing’ position.

Step 10

Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.

Step 11

Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Step 12

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.