Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3/4 cup wild rice blend, uncooked
  • 6 cups low-sodium chicken broth
  • 2 tbsp unsalted butter, cubed
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water or broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the cubed butter at the bottom of the crockpot. Add the diced onion, carrots, celery, and garlic.
  2. Pour in the uncooked wild rice blend, then nestle the chicken thighs on top of the vegetables.
  3. Season the ingredients with salt, pepper, and dried thyme.
  4. Pour the chicken broth over the ingredients until everything is submerged. Cover with the lid and cook on Low for 6 hours until the chicken is tender and the rice is al dente.
  5. Remove the chicken thighs to a plate, shred with two forks, and return the shredded meat to the pot.
  6. In a small bowl, whisk together the cornstarch and water or broth until smooth; stir the slurry into the soup.
  7. Cook on High for another 15 minutes until the soup has thickened.
  8. Stir in the heavy cream and fresh parsley just before serving.