Ingredients:

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

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Arrange the diced carrots, celery, and onion over the chicken.
  3. Stir together the chicken broth, melted butter, garlic, thyme, salt, and pepper, then pour the mixture over the vegetables.
  4. Cover and cook on High for 5-6 hours or Low for 8-10 hours until the chicken is tender and the vegetables are soft.
  5. Remove the chicken thighs to a plate and shred them using two forks.
  6. Add the uncooked rice and 2 cups of water directly into the slow cooker.
  7. Return the shredded chicken to the pot.
  8. Cover and cook on High for 45-60 minutes until the rice is tender and has absorbed the liquid.
  9. Whisk together cornstarch and cold water to create a slurry. Stir the slurry into the bubbling soup and cook for another 10 minutes to thicken.
  10. Stir in the heavy cream and fresh lemon juice before serving.