Ingredients:

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

Instructions:

  1. Place the chicken thighs, melted butter, diced onion, carrots, celery, and minced garlic into the slow cooker. Pour in the chicken broth and stir in the thyme, salt, and pepper.
  2. Cover and set the slow cooker to Low for 6 hours (or High for 3 hours) to tenderize the chicken and release vegetable sugars.
  3. Remove the chicken thighs to a plate, shred with two forks, and return the shredded chicken to the pot. Stir in the uncooked white rice.
  4. Cover and cook on High for an additional 45–60 minutes, or until the rice is tender.
  5. Whisk the heavy cream and cornstarch together in a small bowl until smooth, then stir the mixture into the soup. Finish by stirring in the fresh lemon juice and chopped parsley.