Slow cooker creamy chicken and wild rice soup

Preparation

• Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.
• Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker.
• In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter.
• Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth.
• Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.