Crock pot Creamy Chicken & Rice Soup

Crock pot Creamy Chicken & Rice Soup
½ c. uncooked wild rice
½ c. uncooked basmati rice
1-½ lb. chicken breast
1 c. onion, diced
1 c. carrot, diced
¾ c. celery, diced
4-5 cloves garlic, minced
1-2 bay leaves
6 c. chicken broth
2 c. water
1 T. Italian seasoning
1-½ tsp. Black pepper
2 t. salt
5T. butter
½ c. all purpose flour
2 c. milk

Rinse the rice under running water and place in a 5-½ qt. slow cooker.  Add: chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking and shred with two forks.  Add the chicken back to the slow cooker and continue cooking until vegetables are tender.

Melt butter in a small saucepan.  Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk.  Continue whisking until sauce has thickened and is smooth & creamy.
Stir the sauce into the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.