Step 1: Prepare the Ingredients

• Start by chopping your vegetables: dice the onion, carrots, celery, and potatoes. Mince the garlic.
• If your chicken breasts are particularly thick, consider cutting them into smaller pieces to ensure they cook evenly.

Step 2: Combine Ingredients in the Slow Cooker

• In your slow cooker, add the chicken breasts, chicken broth, onion, garlic, carrots, celery, peas, potatoes, thyme, rosemary, and salt and pepper.
• Give everything a good stir to combine, ensuring the chicken is submerged in the broth.

Step 3: Slow Cook

• Cover the slow cooker and set it to low for 5-6 hours or high for 3-4 hours.
• You want the chicken to be cooked through and tender enough to shred easily.

Step 4: Shred the Chicken

• Once the cooking time is up, carefully remove the chicken from the slow cooker using tongs.
• Shred the chicken using two forks, then return it to the slow cooker. This step adds the shredded chicken back into the soup, distributing it evenly.

Step 5: Create the Creamy Finish

• In a separate bowl, whisk together the heavy cream, flour, and Dijon mustard until smooth.
• Gradually add this mixture to the slow cooker, stirring to combine. This will give your soup that rich, creamy texture.

Step 6: Cook Again

• Cover the slow cooker and let the soup cook on high for an additional 30 minutes. This allows the soup to thicken and the flavors to meld beautifully.

Step 7: Serve and Enjoy!

• Once the soup is ready, give it a taste and adjust the seasoning if needed.
• Ladle the soup into bowls, garnish with fresh parsley, and serve with warm biscuits or crusty bread.