Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 3 large carrots, diced
  • 3 stalks celery, sliced
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 1 sprig fresh rosemary
  • 8 cups low-sodium chicken bone broth
  • 1 cup wild rice blend, rinsed
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 cup fresh Italian parsley, chopped
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Dice the 3 carrots, 3 celery stalks, and 1 onion into uniform pieces.
  2. Layer the diced onions, carrots, and celery at the bottom of a 6-quart or larger slow cooker to ensure they soften properly near the heat element. Place the chicken thighs directly on top of the vegetables. Season with salt, pepper, garlic, thyme, and the rosemary sprig. Add the chicken bone broth over the ingredients.
  3. Cover and cook on Low for 5 hours until the chicken is tender.
  4. Add the rinsed wild rice blend to the pot.
  5. Continue cooking for another 1 hour on low until the rice grains begin to butterfly open.
  6. Remove the chicken thighs to a plate and shred into bite-sized pieces using two forks. Discard the rosemary sprig.
  7. Return the shredded chicken to the slow cooker. Stir in the lemon juice, lemon zest, chopped parsley, and heavy cream.
  8. Adjust seasoning with additional salt and pepper if desired and serve warm.