Place everything for your chicken pot pie soup into the slow cooker. Mix well and make sure chicken is submerged in liquid.

Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.

With 1 hour remaining in your cook time, start making your roux*.

In a small saucepan, melt butter over medium/high heat.

Lower heat to medium heat and add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.

Add roux to the slow cooker and whisk soup until butter and flour mixture dissolves.

Place cover on slow cooker, turn to high if it's not already on high, and let cook for an additional 1 hour to allow broth to thicken.

Once chicken is fully cooked, remove from slow cooker and cut into bite-sized chunks. Add chicken back to the slow cooker and mix.

Finally, add heavy cream to soup, mix, and serve!