4 Tablespoons unsalted butter

1 sweet onion, diced (about 1.5 cups)

2 stalks celery, diced (about 1 heaping cup)

3 cloves garlic, minced

1/3 cup all-purpose flour

1 1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

4 cups chicken stock or broth

1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized cubes

13-ounce bag frozen mixed vegetables

2 cups Yukon gold potatoes, diced into 1/2 inch cubes

1 cup heavy cream

Parsley, chopped, for garnish

Pre-made biscuits, for serving

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In a large skillet, melt the butter over medium heat. Sauté diced onion, celery and garlic until fragrant and slightly tender, about 5 minutes.
Sprinkle the flour, salt, pepper, thyme and parsley over the vegetables and cook for another 2 minutes.
Slowly stir in the broth and cook for 2-5 minutes until thickened slightly.
Place chicken, frozen vegetables and potatoes in a 5-quart crockpot. Pour sauteed vegetable mixture over top and stir to combine.
Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until chicken is cooked through and vegetables are soft.
Pour in the heavy cream and a sprinkle of parsley. Stir to combine. Taste and season with additional salt and pepper to taste.
Ladle into bowls and serve with a biscuit. Enjoy!

Cooking times may vary depending on the type of crockpot. Check manufacturer instructions for best results.
Add the cream last to avoid curdling.
If the soup is too thin for your liking, simply mix together 2 tablespoons of cornstarch with 2 tablespoons of cold water or broth and stir into the soup. Cook in the crockpot on high for 15-30 minutes until thickened.
Storage Instructions:Refrigerate leftovers for up to 3 days in an airtight container.