Chicken and Rice Soup

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked rice, rinsed and drained (I used brown) 

1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth

In your crock pot combine onion, carrots, celery, garlic, rice, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth. 

Cook on low heat setting for 6 hours or on high-heat setting about 4 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Garnish with parsley or green onions and season with salt and pepper, to taste.