Slow Cooker Chicken Pot Pie Soup

Ingredients

• 2 medium-large boneless skinless chicken breasts
• 1 cup frozen peas (or 1 can, drained)
• 1 cup frozen yellow corn (or 1 can, drained)
• 1 cup chopped carrots
• 1 celery stalk (chopped)
• 2 medium potatoes (peeled and diced)
• 1 small yellow or white onion (diced)
• 4 ounces cream cheese (at room temperature)
• 4 cups chicken broth
• 1 tablespoon chicken bouillon (or 1 chicken bouillon cube)
• 2 teaspoons garlic powder
• 3-4 cups heavy cream (see note)
• 1 tube refrigerated biscuit dough

Instructions

1. In your slow cooker combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder. Cover and cook on low for 4-6 hours. (Chicken should be cooked through and potatoes should be easily pierced with a fork)
2. About 30 minutes before serving shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
3. Bake biscuits according to package's instructions.
4. Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.