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 the 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.
Originally Submitted
10/22/2014
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