A comforting and hearty slow cooker chicken wild rice soup made with tender chicken, earthy wild rice, vegetables, and herbs for a cozy meal.

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Place chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper into a slow cooker.
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the rice is tender and chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
Gradually whisk in the milk and heavy cream. Cook until thickened, about 3-5 minutes.
Stir the creamy mixture into the soup in the slow cooker and cook on high for another 10-15 minutes until heated through and slightly thickened.
Serve warm and enjoy.

Use rotisserie chicken for a faster version—add it after the rice is cooked.
For a dairy-free option, substitute milk and cream with unsweetened almond or coconut milk.
Wild rice blend can be used, but adjust cooking time accordingly.