Tender shredded chicken simmers low and slow with carrots, celery, onion, and garlic until everything is fork-tender and deeply flavorful, seasoned with thyme, rosemary, and a hint of onion powder. Sweet peas stir in at the end for a pop of color and freshness, and the whole thing gets finished in a rich, velvety sauce built from butter, whole milk, and heavy cream until it's thick enough to coat the back of a spoon. It's the kind of cozy, ladle-it-over-anything filling that works whether you're spooning it over biscuits, into a pie shell, or under a golden puff pastry topper. The slow cooker does most of the work, so you get deep, savory flavor without babysitting a pot on the stove. This filling is a great fit for a gluten free table, no special swaps to think about once it's ladled into your bowl. A sprinkle of fresh parsley on top adds a bright finish to every comforting spoonful.
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Place the chicken in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, thyme, rosemary, onion powder, salt, and pepper. Pour the chicken broth over everything.
Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken reaches 165°F (74°C) on an instant-read thermometer and the carrots are tender when pierced with a fork.
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