Ingredients
1 lb boneless skinless chicken breasts
1 cup wild rice
3 medium carrots peeled and sliced
1 medium onion
3 stalks celery chopped
4 cloves garlic minced
2 bay leaves
4 cups chicken broth
2 cups water you could use all chicken broth as well
1 tsp rosemary chopped
2 tsp parsley
1 tsp garlic powder
1 tsp thyme
1/2 Tbs salt
1/2 Tbs pepper
4 Tbs butter
3 Tbs flour
2 cup half and half

Instructions
In a slow cooker add your chicken, rice, carrots, onion, celery, garlic, bay leaves, chicken broth, water, rosemary, parsley, garlic powder, thyme, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Remove your chicken from slow cooker and shred, setting aside.
In saute pan on medium heat, melt your butter and then whisk in your flour mixture for about 1 minute until light brown.
Slowly whisk in your half and half and continue to whisk until it starts to thicken up.
Once thick add your chicken and your half and half mixture back into your slow cooker and stir until blended.
Serve warm.