Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, peeled and sliced/diced
  • 3 Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 6 cups Low Sodium Chicken Broth
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 large Bay Leaf
  • 1 cup Uncooked Long-Grain White Rice
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 1/4 cup Cold Water
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Place the whole, untrimmed chicken breasts in the bottom of the slow cooker insert. Season lightly with salt and pepper.
  2. Layer the diced onion, carrots, celery, and minced garlic over the chicken. Pour the chicken broth over everything.
  3. Add the dried thyme, rosemary, and the bay leaf. Ensure the chicken is mostly submerged in the liquid.
  4. Cover the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the chicken is cooked through and easily shreds (internal temperature 165°F/74°C).
  5. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat. Discard the bay leaf.
  6. Return the shredded chicken to the pot. Stir in the uncooked rice.
  7. Cover and continue cooking on HIGH for 30–40 minutes (or on LOW for 1 hour), until the rice is tender but still holding its shape.
  8. In a small bowl, whisk together the flour and cold water to create a smooth slurry. Stir this mixture gently into the hot soup to thicken.
  9. Stir in the butter until melted and fully incorporated for richness. Taste and adjust seasoning (salt and pepper) as needed. Ladle into bowls and garnish generously with fresh parsley.