Creamy Chicken & Wild Rice Soup

I mentioned that a goal of mine this month was to try new crock pot recipes.  This was one of the ones I found on Pinterest and decided to make.  We usually buy a rotisserie chicken ever other week and have some left over meat.  I usually freeze the leftover meat, which ended up being perfect for this recipe. You'll notice from the picture that it looks thicker than your typical soup.  And it was.  But, that was because I let it cook for 8 hours on low instead of 6, which made the rice mushy.  I had to leave the house and ASSUMED it would be fine.  Whoops.  Even though that happened, I still wanted to share the recipe because it was really good. Even with the thick texture, we ate it all.  I'm sure it would be fantastic as a soup and plan on making it again. 
 This time, keeping more of an eye on it at the end.  Enjoy!

Slow Cooker Creamy Chicken and Wild Rice Soup

Courtesy of Chef Mommy 

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes