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Export 15 ingredients for grocery delivery
Season chicken generously with salt and pepper. Place chicken in the bowl of a 6 quart slow cooker or crockpot.
Add half of the bacon, rice, garlic, parmesan rind, onion, carrots, celery, thyme, sage, rosemary, stock and wine. Season with salt and pepper to taste and stir to combine.
Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)
Remove the lid. (Optional – remove and discard parmesan rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.
Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.
When the soup is done, stir in the remaining cooked bacon. Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.
To serve: Divide the soup among bowls and garnish with fresh herbs and more grated parmesan. Enjoy!