Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice blend
  • 2 cups carrots, diced
  • 1 cup celery, diced
  • 1 cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy whipping cream
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Place the chicken thighs, diced carrots, celery, onion, and minced garlic at the bottom of the crockpot.
  2. Pour in the chicken broth and stir in the thyme, salt, and pepper.
  3. Sprinkle the wild rice blend evenly across the top; do not stir the rice in too deeply to prevent it from clumping at the bottom.
  4. Cover and cook on Low for 6 hours or High for 3-4 hours.
  5. Remove the chicken thighs, shred the meat into bite-sized pieces using two forks, and return the shredded chicken to the pot, stirring gently.
  6. In a small bowl, whisk together the heavy whipping cream and cornstarch until completely smooth.
  7. Stir the cream and cornstarch slurry and the melted butter into the soup during the final 30 minutes of cooking to create a velvety emulsion.