INGREDIENTS
4 1/2 cups chicken broth
2 cups water
1 cup grated carrots
1 cup diced celery
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice(including seasoning packet)

Roux
1/2 t salt
1/2 t pepper
1/2 cup flour
1/2 cup butter
2 cups half and half

INSTRUCTIONS
1. 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; shred. Add back to slow cooker.
2. In a small bowl combine salt, pepper and flour. In a medium sauce pan over
medium heat, melt butter. Stir in flour mixture by tablespoons full to form a roux.
Whisk in cream, a little at a time, unitl flully incorporated and smooth. Stir cream
mixture into slow cooker and then let cook on low for 15 more minutes.