Chicken Cream Cheese Soup

1 lb chicken breasts
1 onion, diced
1-2 Tablespoons butter
2 cups sliced carrots
4-5 potatoes, diced small
1 cups milk
¼ cups flour
8 oz cream cheese

Cook chicken in the crockpot or pressure cooker; shred.

Sauté onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. Bring to a boil and simmer until veggies are tender. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.