Start by preparing all your ingredients: dice the onion, carrots, and celery into small, even pieces, and mince the garlic. Pat dry the chicken thighs and cut them into 1-inch pieces.
Add the diced chicken thighs to the bottom of your crockpot. Sprinkle with salt, pepper, and dried thyme for extra flavor.
Toss in the chopped onion, carrots, celery, and minced garlic around the chicken. Pour in the chicken broth, making sure all ingredients are submerged.
Cover the crockpot with its lid and set it to low. Let everything simmer gently for about 6 hours, until the chicken is tender and falling apart, and the house smells wonderfully savory.
After the cooking time, open the lid and check that the vegetables are soft and fragrant. Remove the chicken pieces and shred them with two forks, then return the shredded chicken to the pot.
Stir in the rinsed jasmine rice, then turn the crockpot to high. Cover and cook for an additional 30-40 minutes until the rice is plump and tender, absorbing all those flavorful juices.
Once the rice is cooked and the soup has thickened slightly, turn off the heat. Let it rest for 5 minutes to settle and meld flavors.
Taste and adjust the seasoning with more salt and pepper if needed. For a bright touch, stir in chopped fresh parsley or thyme before serving.
Ladle into bowls, enjoy the thick, hearty soup with tender chicken and fragrant rice, and savor the comforting aroma filling your home.
