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## Instructions
1. **Add everything (except milk, flour, and butter)** to your slow cooker: chicken, wild rice, veggies, broth, garlic, and seasonings.
2. **Cook on low for 7–8 hours** (or high for 4–5 hours), until the chicken is tender and rice is cooked.
3. **Shred the chicken** in the pot using two forks.
4. **Make a quick roux**: melt butter in a small saucepan, whisk in flour until smooth, then slowly add milk and cook until thickened.
5. **Stir the creamy roux** into the soup. Mix well and let it warm through for another 10–15 minutes.
6. **Taste, season if needed**, and serve hot with crusty bread.
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## Optional Add-Ins
* A handful of **fresh spinach** stirred in at the end
* A splash of **lemon juice** for brightness
* A sprinkle of **Parmesan cheese** on top
* **Leftover rotisserie chicken** to save time
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## Why This Soup Stands Out
The slow cooker gives the rice and chicken time to absorb all those herby, garlicky flavors. The creamy finish pulls it all together into a bowl of pure comfort. It’s not just soup — it’s the kind of meal that makes people say, *“Can I have this recipe?”* after the first bite.
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## Final Thoughts
This **Slow Cooker Chicken & Wild Rice Soup** is seriously one of the best things I’ve made all year. And it’s almost effortless. Just toss the ingredients in, let the magic happen, and by dinner time, you’ve got a pot full of cozy, delicious goodness.
So if you’re craving something hearty, homemade, and stress-free… this is the one. Make a batch, freeze some for later, and watch it become your go-to soup for busy weeks and lazy Sundays alike.
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Want a printable version or an Instant Pot conversion? Just say the word!
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