Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup wild rice blend, uncooked
  • 6 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy whipping cream
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter, melted
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Add the chicken thighs, uncooked wild rice, chicken broth, diced onion, carrots, celery, mushrooms, garlic, thyme, salt, and pepper to the crockpot.
  2. Stir gently to ensure the rice is submerged. Cover and cook on Low for 6 hours or High for 3 hours.
  3. Remove the chicken thighs to a plate and shred the meat into bite-sized pieces using two forks.
  4. Return the shredded chicken to the pot once the rice is tender and popped open.
  5. In a small bowl, whisk the cornstarch into the heavy whipping cream until smooth, then stir in the melted butter.
  6. Pour the cream mixture into the slow cooker and stir constantly for 15–20 minutes on High heat until the soup reaches a velvety, thickened consistency.
  7. Stir in fresh parsley just before serving.