Ingredients:

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

Instructions:

  1. Place the diced onion, carrots, celery, and garlic into the bottom of the slow cooker.
  2. Stir in the butter, dried thyme, and rosemary.
  3. Layer the chicken thighs on top of the vegetables and pour in the chicken broth.
  4. Add the bay leaf, salt, and pepper.
  5. Cover with the lid and set to Low for 6 hours (or High for 3 hours) until the chicken is opaque and pulls apart easily.
  6. Remove the chicken to a plate and shred it using two forks.
  7. Stir the uncooked rice into the slow cooker and cover. Cook for another 45–60 minutes until the rice is tender.
  8. Whisk the cornstarch with cold water to create a slurry.
  9. Stir the shredded chicken, heavy cream, cornstarch slurry, and lemon juice back into the soup.
  10. Garnish with chopped fresh parsley before serving.