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Export 15 ingredients for grocery delivery
Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
Add broth, thyme, parsley, pepper, and salt. Stir well.
Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.
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.
Stir in garlic and cook an additional 30 seconds.
Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
Lock lid into place and set the vent valve to the ‘sealing’ position.
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.
Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.