Creamy Chicken Rice Soup

I pulled this recipe and tried it today because I got to play favorite aunt this afternoon and knew a meal in a slow-cooker would be a huge help.
*4 c. chicken broth
*2 c. water
*6 chicken tenders
*1 box Rice-A-Roni Wild Rice
*1 carrot, grated
*1 stalk of celery, finely chopped
*1/2 c. butter
*3/4 c. flour
*1/2 tsp. pepper
*1/2 tsp. dry mustard (optional)
*1 can evaporated milk

In a slow-cooker, combine broth, water, rice (and seasoning packet), carrot, celery and chicken. Cover and cook on low for 4-5 hours. Remove chicken and shred using two forks. Put chicken back into pot. In a medium saucepan, over medium heat melt butter. Whisk in flour and pepper and mustard. This will form a thick roux. Whisk in milk and continue to cook until thickened. Remove from heat and stir into slow-cooker. Cover and cook another 15-30 minutes.
This had great flavor. The original recipe recommended cooking for 6-8 hours. I cooked mine sic hours and the rice was a bit soft for me, which is why I think if you use the tenders vs. the chicken breasts 4-5 hours is probably good. Next time I might also combine everything except the rice to cook, adding the rice with about a couple hours to cook. My niece ate 3 bowls...I call that a success.

Can't find the pictures for this one...imagine a creamy soup with rice, chicken and veggies and we'll call it good.