 | | Directions | - Place the cut-up chicken into the slow cooker.
- In a large bowl, mix the wild rice, onion, garlic, carrots, condensed soup, broth, and black pepper; then pour the mixture over the chicken.
- Cover the slow cooker and cook on the low heat setting for 7 to 8 hours.
- Stir in the half-and-half; then turn the heat setting to high, cover, and cook for an additional 15 to 30 minutes or until piping hot.
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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 3 ½- to 4-quart slow cooker
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 1/2 pounds boneless skinless chicken breast meat, cut into one-inch pieces (you can substitute chicken thighs) |
| - | | 1/2 cup Minnesota wild rice, uncooked (supermarket wild rice will work just fine) |
| - | | 1/4 cup yellow onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 1/2 cups carrots, sliced |
| - | | 2 cans condensed cream of potato soup (10.75 ounces each) |
| - | | 2 cups chicken broth |
| - | | 1/2 teaspoon black pepper |
| - | | 1 cup half-and-half |
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