INGREDIENTS
1.5 LBS Chicken Breast
1 Cup Carrots Diced
1.5 Cups Yukon Gold Potatoes Diced
1.5 Cups Button Mushrooms Diced
8 Cups Chicken Bone Broth
1 Teaspoon Garlic Powder
2 Teaspoons Himalayan Pink Salt
3/4 Cup Onions Diced
1 Teaspoon Rosemary
1 Teaspoon Thyme
1/4 Teaspoon Oregano
1/4 Teaspoon Dried Parsley
1 Cup Heavy Whipping Cream
1 Cup Frozen Peas
ASSEMBLY
1. Add all ingredients with the exception of the heavy cream and the peas to a slow cooker.
2. Cook on low for 8 hours.
3. After 7 hours, shred the chicken and place it back into the slow cooker.
4. Add the peas and the cream to the slow cooker.
5. Mix well and cook on low for the remaining hour.
6. ENJOY!