Place the diced yellow onion, sliced celery, diced carrots, minced garlic, dried thyme, dried parsley, black pepper and kosher salt into the slow cooker. Lay 2 boneless chicken breasts on top and pour in the chicken broth. Cook on LOW at about 200°F for 4 hours. Don't lift the lid during this time because the temperature drops quickly. Meanwhile the vegetables will soften and the broth will become lightly golden. You'll smell sweet onion and garlic after about 2 hours. (I tried adding the rice now during my first batch and it turned to paste before dinner.) Miss this window and the chicken starts drying around the edges. Cook gently because slow heat keeps the chicken moist.

Lift the chicken onto a plate and shred it into thick uneven pieces using two forks. Return it to the slow cooker and stir in the uncooked long grain white rice. Keep cooking on LOW for 45 to 55 minutes while gently scraping the bottom once halfway through. The broth becomes cloudier and the rice slowly swells while the chicken stays juicy. You'll notice the grains becoming tender but still holding their shape. Go much beyond 60 minutes and the rice absorbs too much liquid. Stir halfway because the rice cooks evenly throughout.

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Step 4