Grab your slow cooker (crockpot) and add chicken in a single layer in the bottom of the slow cooker. Add the broth.
In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the onions, celery, and carrots and cook until the onions soften, about 5 minutes. Add to the slow cooker.
Cover and cook 3-4 hours on high or 6-8 on low.
When there’s an hour left of cooking, uncover the slow cooker and grab about a cup of the broth. It’s okay if the broth has some carrots, onions, and celery in there.
In a high-speed blender, add the riced cauliflower, milk, and the broth and blend until completely smooth. Texture should be similar to a soft ice cream.
Add the cauliflower “cream” to the crockpot. At this time, add the corn, frozen peas, sage leaves and thyme sprigs. Cover and let it finish cooking.
