Combine broth, water, carrots, celery, chicken and rice along with the seasoning packet in a large slow cooker. (I leave the chicken in bigger pieces so they are easy to find and fish out later.) Cook on low for 6 hours or high for 4 hours.

Once done, take chicken out and shred, then place back into crockpot.

In a small bowl combine, salt, pepper and flour.

In a medium sized saucepan over medium heat, melt the butter.

Once butter is melted, stir in flour mixture by tablespoon to form a roux.

Whisk in cream a little at a time, until fully incorporated and smooth.

Stir cream mixture into crockpot, and then let it cook on low for 15 more minutes.