Step 1

Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.

Step 2

Cook on High for 3-4 hours or on low for 6-7 hours.

Step 3

Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.

Step 4

Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.

Step 5

Stir to combine the ingredients. Slow cook for 30 minutes on High or until the soup thickens.

Step 6

Top with biscuits or baked pie crust.

Step 7

Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.

Step 8

Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 3 minutes.

Step 9

Allow the steam to naturally release for 10 minutes instead of performing a quick release.

Step 10

Release the steam and open the pot. Remove the chicken and shred it. Add the shredded chicken back to the pot.

Step 11

Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.

Step 12

Place the pot on the Saute function. Stir until the soup thickens.