Gather your equipment: your crockpot, measuring cup, sharp knife, and cutting board. Make sure the crockpot is clean and ready to go.
Prep the ingredients: chop the carrots into small rounds, dice the onion, and mince the garlic. Cut the chicken thighs into bite-sized pieces, about 2.5 cm (1 inch).
Layer the ingredients: place the chicken pieces at the bottom of the crockpot. Top with the diced carrots, onion, and minced garlic. Sprinkle in the dried thyme and season with salt and pepper.
Add the rice: pour the jasmine rice evenly over the ingredients, spreading it out gently so it sits on top.
Pour in the chicken broth: carefully add 6 cups of broth, almost covering the ingredients but leaving some space to prevent overflow. Toss in the bay leaves.
Set the crockpot to low: cover with the lid and cook for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and easily shreddable, and the rice is soft and plump.
Check the soup: after cooking, remove the bay leaves. If you prefer a thicker soup, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook for an additional 10 minutes until slightly thickened.
Taste and adjust seasoning: add more salt or pepper if needed. If desired, garnish with chopped fresh herbs or a squeeze of lemon for brightness.
Serve the soup hot: ladle into bowls, ensuring each has tender chicken, fluffy rice, and flavorful broth. Enjoy this cozy, nourishing dish.
