Dairy Free Chicken Pot Pie Crockpot Soup

• 1 lb chicken breast
• 1 onion small, diced
• 2 carrots large, peeled and chopped
• 4 potatoes yukon gold, peeled and cubed
• 3 cups cauliflower florets frozen
• 1 tsp thyme dried
• 2 5.4 oz cans coconut cream
• 2.5 cups chicken broth
• 1 cup green peas frozen

1. Combine all ingredients except peas in the slow cooker. Stir to combine.
2. Cook on high for 4 hours.
3. After 4 hours, remove chicken and shred. Set aside.
4. Remove about 2 cups of the soup and blend until smooth and creamy. Get as much cauliflower and potato as possible as this really helps the soup have a creamy texture.
5. Return the pureed soup and shredded chicken to the slow cooker. 
6. Add peas. 
7. Stir to combine and continue to cook for an additional 15 minutes on high.