1poundtiny new yellow or red potatoes, scrubbed and quartered (or halved if really small)
1medium onion, sliced
2cupscarrots, cut in large chunks
3stalks celery, cut in large chunks
2cupsfresh English peas, shelled, or frozen peas
1Tbsp.snipped fresh thyme
Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
Cover and cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours.
If using low, turn cooker to high. In a small bowl, whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more, or until thickened.