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Instructions:

1. Prepare the Slow Cooker:

   • Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.

2. Make the Milk & Flour Mixture:

   • In a small bowl, whisk together the milk, flour, onion powder, garlic powder, salt, and black pepper until smooth. Set aside.

3. Prepare the Sauce Base:

   • In a medium saucepan, bring the water to a boil.

   • Add the chicken bouillon paste and whisk until fully dissolved.

   • Reduce heat to medium and gradually pour in the milk-flour mixture, whisking constantly to prevent lumps.

   • Continue cooking and stirring for about 3 minutes, or until the sauce thickens. Remove from heat.

4. Assemble in the Slow Cooker:

   • Place the cubed chicken, potatoes, and frozen mixed vegetables into the slow cooker.

   • Pour the prepared sauce over the ingredients and stir well to combine.

5. Cook:

   • Cover and cook on HIGH for 3-4 hours or LOW for 6 hours, stirring occasionally, until the chicken is fully cooked and the potatoes are tender.

6. Thicken the Soup (Optional):

   • In the last 30 minutes of cooking, slightly prop the lid open to allow steam to escape, helping the soup thicken.

7. Serve & Enjoy:

   • Taste and adjust seasoning if needed.

   • Ladle into bowls and serve warm.

Optional: Top with fresh herbs, a sprinkle of black pepper, or flaky biscuits for extra comfort!