Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 8 oz baby bella mushrooms, sliced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Add the diced onion, carrots, celery, and mushrooms to the bottom of the slow cooker. Place the chicken thighs on top of the vegetables.
  2. Pour in the chicken broth and stir in the wild rice blend, thyme, salt, and pepper. Tuck the bay leaf into the side of the pot.
  3. Cover and cook on LOW for 6 to 8 hours until the chicken reaches an internal temperature of 165°F (74°C) and is easily pull-apart tender.
  4. In the final 30 minutes of cooking, melt 2 tbsp of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute until golden.
  5. Slowly whisk the heavy cream into the flour mixture, simmering for 2-3 minutes until thickened.
  6. Remove the bay leaf from the slow cooker. Shred the chicken directly in the pot or chop it into bite-sized pieces and return it to the soup.
  7. Stir in the creamy thickener and let the soup sit for 10 minutes to allow the flavors to meld.