Chicken and Wild Rice Soup

• 1 lb boneless skinless chicken thighs
• 12 cup uncooked wild rice
• 14 cup frozen chopped onion
• 2 (10 3/4 ounce) cans cream of potato soup
• 1 (14 ounce) can chicken broth
• 2 cups frozen sliced carrots
• 1 cup milk (or use half and half for a creamier alternative)

1. Cut chicken into 1 inch pieces.
2. Place chicken in 4 quart crockpot.
3. Mix all remaining ingredients except milk and pour over chicken.
4. Cover and cook on low for 7-8 hours or until chicken is no longer pink in the middle.
5. Stir in milk.
6. Cover and cook on high for 15-30 minutes or until hot.

chicken thighs, wild rice, onion, cream of potato soup, chicken broth, carrots, milk

Taken from www.food.com/recipe/chicken-and-wild-rice-soup-52518 (may not work)