Chicken and Wild Rice Soup (crock pot)

• We loved this!

• 1 pound boneless skinless chicken thighs (I used breasts)
• 8 oz package frozen sliced mushrooms
• 1 heaping cup of frozen crinkle cut carrots
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 cups chicken broth
• 1 cup heavy cream, for later
• 1 to 1½ cups wild rice blend, for later

1. Place all ingredients except for cream and rice in slow cooker and stir to combine seasonings
2. Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through
3. Using a spatula or forks gently break the chicken apart into bite sized chunks
4. Stir in cream and rice
5. Cover and cook on high for 1 to 1½ hours until rice is tender