Slow Cooker Creamy Chicken Rice Soup

Step 1

In a slow cooker,combine uncooked rice,chicken,onion,celery,carrot,garlic, bay leaves, chicken broth, water, and poultry seasoning. Mix well.

Step 2

Cover slow cooker and cook on low-heat setting for 7-8 hours,remove chicken in a last half hour of cooking. Set meat aside and allow to cool. Using a two forks,shred lightly cooled chicken.

Step 3

When the rice is done cooking,add shredded chicken back to slow cooker. Stir well.

Step 4

In a small saucepan,melt butter with olive oil. Stir in all-purpose flour and cook,stirring,for 1 minute. Stir in half-and-half and whisk mixture slowly. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.

Step 5

Add creamy mixture to slow cooker. Stir well to combine. Season with salt and black pepper.

Step 6

Remove creamy chicken rice soup from slow cooker. Ladle into bowls and serve hot.