Ingredients
1½cuponion,chopped
½cupcelery,chopped
2garlic cloves,peeled and crushed
3chicken breasts,boneless skinless
2cupslow-sodium chicken stock
2tspfresh thyme,chopped
½tspkosher salt
½fresh ground pepper
1cuphalf and half
3tbspcornstarch
1½cupfrozen peas and carrots
1pie crust,refrigerated, optional
Preparation
In the bottom of the slow cooker, layer the onions, celery and garlic cloves.
Place the chicken breasts on top of the vegetables, then pour the stock over the chicken.
Sprinkle the chicken with thyme, salt and pepper.
Place the lid on the slow cooker, then cook for 3 hours on High or 6 hours on Low.
Remove the chicken from the slow cooker, then shred then into bite-sized pieces with a fork.
Return the shredded chicken to the slow cooker, then stir in the peas and carrots.
Whisk the half and half together with the cornstarch in a small bowl.
Pour the mixture into the slow cooker, then stir to combine.
Cook for an additional 20 minutes.
While the soup is still cooking, roll out a refrigerated pie crust on a baking sheet coated with parchment paper.
Bake according to package instructions, then allow to cool to room temperature.
Break up the pie crust into bite sized pieces.
Ladle the soup into bowls, then top with the pie crust crumbles. Sprinkle with parsley and fresh thyme, if desired.
Serve immediately, and enjoy!
