Ingredients
1
lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2
cup uncooked wild rice
1/4
cup fresh or frozen chopped onions
2
cans (10 3/4 oz each) condensed cream of potato soup
1
can (14 oz) roasted garlic-seasoned chicken broth
2
cups frozen sliced carrots
1
cup half-and-half
Preparation
Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
