Name: Slow Cooker Creamy Chicken and Rice Soup Recipe – Easy & Comforting Meal
Ingredients: 1 lb (450g) boneless, skinless chicken breasts or thighs; 1 cup uncooked long-grain white rice (or wild rice blend); 6 cups chicken broth; 1 cup heavy cream (or half-and-half); 3 carrots (chopped); 2 celery stalks (chopped); 1 small onion (diced); 3 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika (optional); 2 tablespoons butter; ¼ cup all-purpose flour (for thickening)

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts or thighs
1 cup uncooked long-grain white rice (or wild rice blend)
6 cups chicken broth
1 cup heavy cream (or half-and-half)
3 carrots (chopped)
2 celery stalks (chopped)
1 small onion (diced)
3 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
2 tablespoons butter

¼ cup all-purpose flour (for thickening)

Instructions

Prepare the Slow Cooker:
- Add chicken, rice, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and chicken broth to the slow cooker.
Cook the Soup:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and rice is cooked.
Shred the Chicken:
- Remove the chicken, shred it with two forks, and return it to the soup.
Thicken the Soup:
- In a small pan, melt butter over medium heat, whisk in flour, and cook for 1 minute.
- Slowly stir in heavy cream, then add the mixture to the soup.

Final Touches & Serve:
- Stir well and cook for another 15-20 minutes until thickened.
- Serve hot with crusty bread or a side salad.