Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 cup uncooked wild rice blend (long-grain)
  • 6 cups low-sodium chicken broth
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 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 cup heavy cream
  • 3 tbsp cornstarch
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Place the chicken thighs at the bottom of the crockpot.
  2. Layer the diced carrots, celery, onion, and garlic over the meat.
  3. Stir in the wild rice blend, thyme, salt, pepper, and the bay leaf.
  4. Pour the chicken broth over the top until everything is submerged.
  5. Cover and cook on Low for 6 hours until the rice is tender and chicken pulls apart easily.
  6. Remove the chicken thighs to a plate and discard the bay leaf.
  7. Shred the meat using two forks and return it to the pot.
  8. In a small bowl, whisk the cornstarch into the heavy cream until smooth, then stir in the melted butter.
  9. Pour the cream mixture into the slow cooker and stir on low for another 15–20 minutes until the soup has thickened to a glossy, creamy consistency.