Slow-Cooker Creamy Chicken and Wild Rice Soup Recipe | Betty Crocker

Ingredients

• 1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch 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