1 pound boneless, skinless chicken breasts
1 cup wild rice, rinsed
1 medium onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Prepare the Ingredients: Start by dicing the onion, chopping the carrots and celery, and mincing the garlic. This prep work can be done a day in advance!
Add Ingredients to the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Layer the wild rice, diced vegetables, garlic, thyme, salt, and pepper on top.
Pour the Broth: Carefully pour the chicken broth over the ingredients, ensuring everything is submerged.
Cook: Set the slow cooker to low for 6-7 hours or high for 3-4 hours, depending on your timing needs. If you’re using frozen chicken, adjust to 7-8 hours on low.
Shred the Chicken: Once cooked, shred the chicken right in the slow cooker using two forks. Stir well to combine all the ingredients.
Add Cream: Stir in the heavy cream until fully incorporated, adjusting seasoning if needed. Allow the soup to heat for an additional 10-15 minutes on the warm setting.
Serve: Ladle the soup into bowls and enjoy with fresh crusty bread or crackers!
