Step 1

Pre-heat the slow cooker for 20 minutes on the HIGH setting.

Step 2

Remove the skin from the chicken thighs (if necessary). Cut the chicken breasts in half crosswise. Season the chicken pieces on all sides with salt and freshly ground black pepper. Place the onion, celery, carrots and potatoes in the slow cooker and toss together. Add the chicken stock, dried thyme and bay leaf. Nestle the seasoned chicken into the stock and vegetables, cover the cooker with the lid and slow cook on HIGH for 3 hours (or LOW for 6 hours).

Step 3

While the soup is cooking, make the biscuit croutons. Pre-heat oven to 350°F.

Step 4

Combine the self-rising flour and sugar in a large bowl. Grate the cold butter into the flour and stir to coat all the butter chunks with flour. Add the buttermilk and stir until combined. Drop rounded teaspoons of dough onto a baking sheet, making sure they are at least one inch apart. (The biscuit dough can be held at room temperature at this point in order to bake the croutons closer to the time the soup is ready.)

Step 5

Bake the biscuit croutons at 350°F for 15 minutes. Brush the biscuit croutons with the melted butter and bake for an additional 2 to 5 minutes, until golden brown.

Step 6

Remove the lid from the slow cooker and skim any fat that has risen to the surface with a ladle. Remove the chicken from the cooker and transfer to a cutting board. Shred the chicken into bite-sized pieces and discard the bones. Return the shredded chicken to the slow cooker. Rinse the frozen peas and corn with warm water and add them to the slow cooker, along with the heavy cream.

Step 7

Slow cook for an additional 30 to 60 minutes on HIGH until the vegetables are soft.

Step 8

Season to taste with salt and freshly ground black pepper. Stir in the chopped fresh parsley and serve in bowls with some warm biscuit croutons on top.