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Add the chopped onion, carrots, baby bella mushrooms, and melted butter to the Crock Pot. Layer the chicken breasts, chicken broth, rice and seasoning packet from the rice on top and stir well to make sure the liquid and seasonings are distributed through out the slow cooker.
Set on high for 3 hours, or low for 4 hours
Remove the chicken carefully (it will be hot) from the soup and chop it into small bites. Stir the chicken back into the soup and then slowly add in the heavy cream while stirring constantly. Stir in ½ tsp salt, then add up to an additional ½ tsp to taste.
Serve as is, or if you prefer a thicker broth, remove 1 cup of liquid from the soup and slowly mix it into 1 tbsp cornstarch. Once combined, stir the cornstarch mixture back into the soup, mix well, and continue to cook for an additional 30 minutes. Once set, stir well, serve, and enjoy!