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
Instructions
Step
1
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.
Step
2
Cover; cook on Low heat setting 7 to 8 hours.
Step
3
Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Love this soup but want to trim the fat and calories? Reduce the calories to 230 and the fat to 7 grams per serving by using a 12-ounce can of evaporated fat-free milk instead of the half-and-half.
If you prefer, use 1 pound of boneless skinless chicken breasts for the thighs. And if your chicken broth doesn't have roasted garlic, just stir 1/4 teaspoon garlic powder into regular chicken broth.
