Add chicken breasts, veggies, garlic, onions, potatoes, broth, thyme, Better than Bouillon, salt, and pepper to the slow cooker. Cook on Low 6-7 hours.
Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.
Combine the heavy cream in a bowl along with the flour. Stir and add the slurry to the pot of soup.
Stir to combine the ingredients. Slow cook for 30 minutes on High or until the soup thickens.
Top with biscuits or baked pie crust.