My love of creamy goodies led me to go with the somewhat heavier “add half-and-half” option, and that really hit the spot for me.  I loved the savory flavors and veggie richness, too, though, and one of the great things about this recipe is its adjustability.  Like it extra-creamy?  You can make that happen easily.  Like extra garlic?  You can do that, too.  Like a little less garlic and want the soup to be a touch thinner?  Yep, you can make that happen in a snap.  It will be wonderfully tasty, regardless.  (And doesn’t it look beautiful, too?) The versatility of a great soup recipe and convenience of a Crock-Pot is a winning combination.

This deliciousness is plenty filling enough that you can fix a big bowl of it for a full meal by itself.  Serve a smaller cup of it, and it pairs well with a good sandwich, salad, or loaded baked potato.  You’ll love it, whichever way you decide to go.  Enjoy!

Ingredients

1 cup uncooked wild rice
1 pound boneless, skinless chicken breast
1 cup onions, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
6 cups low sodium chicken broth (I love my Swanson chicken broth!)
2 cups water
2 tablespoons salt-free poultry seasoning
3 tablespoons butter (I went with unsalted Land O’Lakes)
2 tablespoons olive oil (I went with Pompeian extra virgin)
½ cup all purpose flour
2 cups milk (or substitute with half-and-half, for extra creaminess)
salt and pepper to taste

Directions

(1) Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.

(2) When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.

(3) Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.

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Quick tip: Adjust the amount of garlic to your liking.

Thanks to Little Spice Jar for this creamy and delicious soup for the slow cooker.