original recipe: Chef Mommy
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced celery
1/3 cup long-grain wild rice
1/3 cup brown rice
2 tsp dried parsley
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp sugar
1/2 cup flour (or potato starch for gluten-free)
1/2 cup butter
2 cups milk
1. Combine first 12 ingredients (chicken broth through sugar) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks; add back into slow cooker.
2. Melt butter in a saucepan over medium heat. Whisk in flour a little at a time to form a roux. Whisk in cream 1/2 cup at a time until fully incorporated. Stir milk mixture into slow cooker and cook another 15 minutes.
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