Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp unsalted butter, melted
  • 1 cup yellow onion, finely diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken stock
  • 1 cup wild rice blend (uncooked)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Combine the melted butter, diced onion, carrots, celery, and minced garlic in the bottom of the crock pot and stir until vegetables are evenly coated.
  2. Layer the chicken thighs over the vegetables.
  3. Pour in the chicken stock and stir in the wild rice blend, thyme, rosemary, salt, and pepper. Nestle the bay leaf into the liquid.
  4. Secure the lid and cook for 6 hours until the chicken is tender and the rice has absorbed the broth.
  5. Remove the chicken thighs to a plate and shred them using two forks. Discard the bay leaf.
  6. While the soup is still on the Warm setting, whisk in the cornstarch slurry (cornstarch mixed with cold water) and heavy cream.
  7. Return the shredded chicken to the pot, stir in the lemon juice, and garnish with fresh parsley before serving.