Ingredients

2 medium-large boneless skinless chicken breasts

1 cup frozen peas

1 cup frozen yellow corn 

1 cup chopped carrots

1 stalk celery, 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

2 teaspoons garlic powder

3-4 cups greek yogurt (see note)

salt and pepper to taste

1 tube refrigerated biscuit dough – I used Annie’s organic biscuit dough! 

Instructions

1. In your slow cooker combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, 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.