Chop the onion, dice the carrots, celery, potatoes, and trim the green beans and chop into 1 inch pieces.
1 small onion, chopped (white or yellow), 1 cup carrots, diced (about 2 large carrots), 3-4 stalks celery, chopped, 3 cups Yukon potatoes*, small dice, 1 cup fresh green beans, trimmed and chopped into 1" pieces
To the slow cooker, add the chicken (you can cube it or keep the breasts whole), all of the vegetables, garlic, chicken bouillon base, cream of chicken soup, broth and seasonings. Stir.
3 boneless skinless chicken breasts, 1 cup yellow corn, fresh or frozen, 1 cup petite peas, frozen, 4 cups chicken broth, 2 (10 1/2 oz.) cans cream of chicken condensed soup, 3 cloves garlic, minced, 1 Tbsp. chicken bouillon base (or 1 bouillon cube), 1 Tbsp. apple cider vinegar, 1 tsp. kosher salt, 1/2 tsp. poultry seasoning, freshly ground pepper, to taste
Cover and cook on low for 6-8 hours (Chicken should be cooked to an internal temperature of 165°F and potatoes should be fork tender).
If you kept the chicken whole, remove the chicken breasts and shred with 2 forks or cut into bite sized pieces. Add the chicken back into soup and stir.
Optional step for a creamier soup: 20 minutes before you plan to serve, whisk together 3 tablespoons cornstarch with ¾ cup heavy cream and slowly whisk into soup to combine. Turn slow cooker to high, replace the lid. Allow to cook for at least 20 minutes to thicken, then serve.
Bake biscuits according to package directions.
1 tube refrigerated biscuits
Serve bowls of soup with a biscuit on top. Enjoy!