Veggies Garlic Chicken Seasonings Broth Milk & Heavy Cream Flour Butter Rice
Chop all the veggies. Dump all the ingredients except for the butter, flour, milk, and heavy cream into the slow cooker.
Cover, and cook on high for 2 hours.
Add the roux to the slow cooker along with the milk and heavy cream. Stir to combine.
Continue to cook on high for an additional 30 minutes or until the soup has thickened.