A hearty and comforting soup perfect for chilly days, made effortlessly in a slow cooker.
Place the chicken thighs at the bottom of the slow cooker.
Ensure the chicken is evenly spread out for consistent cooking.
In a mixing bowl, combine the wild rice, diced onion, sliced carrots, chicken broth, and garlic powder. Mix well.
Mixing the ingredients beforehand ensures even distribution of flavors.
Pour the mixture over the chicken in the slow cooker.
Pour slowly to avoid splashing.
Cover the slow cooker and cook on low heat for 7 to 8 hours.
Avoid opening the lid during cooking to maintain the temperature.
Stir in the half-and-half and switch the heat setting to high. Cover and cook for an additional 15 to 30 minutes.
Stir gently to avoid breaking the chicken pieces.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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