How to make creamy chicken wild rice soup in crockpot

Add chopped veggies to crockpot. I use a crockpot liner for easy cleanup.

Add chicken and spread garlic on top.

Rinse rice to remove excess starch.

Add rice to crockpot.

Add bay leaves. Sprinkle poultry season on top (not shown because I forgot to add mine until later.)

Add chicken stock.

It will look like this.

Add water.

This is when I remembered to add the poultry seasoning. Oops! Ideally you add all the solid ingredients before the liquids for better blending.

Stir gently.

Place lid on crockpot and cook 3-4 hours on high or 7-8 hours on low.

When done, remove chicken and shred with 2 forks in a bowl.

2 chicken breasts make a lot of shredded chicken!

Add chicken back into the soup.

In a large pan, add butter and oil over medium heat.

When butter melts, add flour and stir.

It will look like this.

Add a little bit of the milk and whisk with your spoon. (I didn't use a real whisk because I didn't want the metal whisk to ruin my non-stick pan.)

It will thicken quickly, so keep adding milk and stirring well.

After all milk is added, remove pan from heat and stir until well blended. If you feel it is still too thick, you can add more water or milk, but not too much.

Add this mixture to the crockpot soup. This is what makes it creamy.

Stir well.

Serve and enjoy!