Creamy, easy, slow cooker chicken and wild rice soup.
2-3 boneless skinless chicken breasts
3 cups chicken broth
3 cups milk (I used fat free half & half but any will regular milk – not almond or soy milk, etc – will do)
8 ounces cream cheese (light or fat free are okay)
1 cup uncooked wild rice
1/2 onion, diced
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 celery stalk, chopped
Add all ingredients to slow cooker. Cover and cook on high 3-4 hours or on low 5-6 hours.
Uncover the slow cooker, use two forks to shred chicken, then stir until cream cheese is combined with the liquid and soup is thickened. Taste and add salt and pepper if needed, then garnish with fresh parsley if desired and serve. Enjoy!