1 lb boneless skinless chicken thighs
1 cup wild rice, rinsed
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon pepper
Salt to taste
Prepare Ingredients: Begin by chopping all your vegetables and rinsing the wild rice. If you’re using chicken thighs, cut them into bite-sized pieces for quicker cooking.
Layer in Slow Cooker: Place your chicken at the bottom of the slow cooker. This will help keep it moist while the vegetables on top release their moisture during cooking.
Add Vegetables: Layer in the chopped carrots, celery, onions, and garlic on top of the chicken.
Incorporate the Rice: Pour the rinsed wild rice over the veggies and chicken.
Pour Broth: Add the chicken broth, ensuring all ingredients are submerged. Add thyme, pepper, and salt to taste.
Set the Slow Cooker: Cover the slow cooker and set on low for 6-8 hours or high for 4-5 hours, depending on your schedule.
Shred Chicken: Before serving, remove chicken, shred it with two forks, and return the chicken to the pot. Stir well.
Taste and Adjust: Give the soup a taste and adjust seasoning with more salt, pepper, or herbs as needed.
Serve and Enjoy: Serve your delicious creation hot, garnished with fresh herbs if desired.
