In your slow cooker, combine chicken stock, rice and seasoning packet, onions, carrots, and celery. Stir to combine.
Add in uncooked chicken breasts.
Cook on low for about 4 hours.
In a small saucepan, melt butter over medium heat.
When melted, whisk in flour.
Cook for about a minute stirring constantly.
Whisk in half and half or milk.
Bring to a boil, whisking often until it thickens.
Remove chicken breasts from the slow cooker and chop or shred them into pieces.
Pour the white sauce into the slow cooker and stir to combine.
Add chicken back in and cook for 15 minutes longer.
Taste to see if salt and pepper is needed.
Great with crusty bread and enjoy!
Notes
This soup is also a great way to use leftover turkey or chicken. Just don’t add it to the slow cooker right away. Wait until the veggies, stock, and rice has cooked for about 3 hours, and then add in the cooked and shredded or diced turkey or chicken. Then, continue following the rest of the recipe directions.