Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice blend
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced onion, carrots, and celery at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the vegetables and pour in the uncooked wild rice blend.
  3. Sprinkle in the minced garlic, dried thyme, salt, and pepper, then tuck the bay leaf into the mixture.
  4. Pour the chicken broth over the ingredients and stir gently to ensure the rice is evenly distributed.
  5. Cover and cook on Low for 6 hours (or High for 3 hours).
  6. Carefully lift the chicken thighs out of the pot and place them on a plate.
  7. Using two forks, shred the chicken into bite-sized pieces and stir the shredded meat back into the soup.
  8. In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
  9. Stir the heavy cream and cornstarch slurry into the soup.
  10. Cook on High for an additional 30 minutes to thicken the base and ensure a glossy emulsion.
  11. Remove the bay leaf and garnish with chopped fresh parsley before serving.