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

Directions

• 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.

Yield: 8 servings

Source: www.bettycrocker.com