1

Cut chicken into one-inch pieces and place in the slow cooker.

2

Add in chopped potatoes, celery, onion, and garlic.

3

Season with Herbs de Provence seasoning, salt & pepper. Pour in chicken broth.

4

Cover with lid, and cook for 3-4 hours on HIGH, or about 7-8 hours on LOW.

5

You'll know it's ready once the potatoes are tender and the chicken is cooked. Stir and shred any larger pieces of chicken, if any.

6

Whisk together flour and heavy cream in a separate small bowl. Add mixture to slow cooker and stir. Stir in frozen peas and carrots.

7

Put the lid back on and cook for another 20-30 minutes to thicken.

8

If serving soup with puff pastry or pie crusts:

First roll out the dough., then cut it into smaller strips or squares. Place them on a cookie sheet and bake according to the package directions.

9

Serve soup warm with one or two pieces of puff pastry. Makes about 10 cups of soup. Enjoy!