• Place the chicken breasts in the bottom of a slow cooker. Top with vegetables, broth, thyme, salt and pepper.
• Cook on High for 3-4 hours or Low for 6 hours.
• Remove chicken from slow cooker and chop or shred.
• Whisk together flour and milk, making a slurry. Pour into the slow cooker and stir to combine.
• Stir in chicken. Return lid to the slow cooker. Cook for another 15 minutes until slightly thickened.

Instant Pot Instructions

• Add the ingredients: Place the chicken breasts, frozen vegetables, chicken broth, thyme, black pepper, and salt in the Instant Pot. Stir gently to combine.

  Pressure cook: Secure the lid and set the valve to Sealing. Cook on HIGH pressure for 10 minutes for fresh, boneless chicken breasts.

  Release pressure: Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.

  Shred the chicken: Remove the chicken breasts, check that they've reached an internal temperature of 165°F, and chop or shred. Return the chicken to the Instant Pot.

  Make it creamy: In a small bowl, whisk together the flour and cold milk until smooth. Select the Sauté function and when the soup begins to bubble, slowly stir the milk mixture into the soup.

  Thicken and serve: Simmer for 3–5 minutes, stirring frequently, until the soup thickens and the flour is fully cooked. Cancel the Sauté function, adjust seasonings to taste, and enjoy!

  Tip: For a thicker soup, let it simmer a few extra minutes. If the soup becomes too thick, simply add a splash of chicken broth or milk until it reaches your desired consistency.