Back Slow Cooker Creamy Chicken Soup Ingredients 1 lb boneless skinless chicken thighs (5 thighs), cut into 1-in pieces 1/2 cup uncooked wild rice 1/4 cup fresh or frozen chopped onions 2 cans (10 3/4 oz each) condensed cream of potato soup 1 can (14 oz) roasted garlic-seasoned chicken broth 2 cups frozen sliced carrots 1 cup half-and-half Directions Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken. Cover; cook on low heat setting 7 to 8 hours. Stir in half-and- half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Back