Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups low-sodium chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced onion, celery, and green bell pepper into the bottom of the crockpot. Layer the chicken thighs on top of the vegetables.
  2. Drizzle with olive oil and sprinkle the Cajun seasoning, smoked paprika, and thyme evenly over the chicken. Stir in the minced garlic and pour the chicken broth over everything. Drop in the bay leaf.
  3. Secure the lid and set the crockpot to Low for 6 hours (recommended) or High for 3 hours.
  4. Remove the chicken thighs to a plate and shred them using two forks or a meat shredder.
  5. Whisk together cornstarch and cold water to create a slurry, then stir into the crockpot. Return the shredded chicken to the pot.
  6. Stir in the heavy cream and simmer on high for another 15-30 minutes until the soup reaches a velvety consistency. Garnish with fresh chopped parsley and season with salt and black pepper to taste.