So creamy and tasty! I love this the best in soup form

Prepare the Slow Cooker: Add diced carrots, celery, onion, potatoes, peas, and corn to the bottom of the slow cooker. Place chicken on top.
Add Seasonings and Broth: Sprinkle garlic powder, onion powder, thyme, parsley, salt, and pepper over chicken and vegetables. Pour chicken broth over everything.

Cook the Soup: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until chicken is cooked through and vegetables are tender.
Shred the Chicken: Remove cooked chicken from slow cooker and shred. Return shredded chicken to the slow cooker.
Make the Creamy Base: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in heavy cream or half-and-half until smooth and thickened. Stir cream mixture into slow cooker and mix well. Cook for another 10-15 minutes to thicken the soup.
Serve: Taste soup and adjust seasoning if needed. Serve hot with biscuits on the side or crushed over the top.
Optional Biscuit Topping: Bake refrigerated biscuits according to package instructions and serve alongside soup or on top of bowls.