Ingredients
1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces2 cups frozen corn (about 10 ounces), thawed1 package (6 ounces) long grain and wild rice mix1 medium sweet red pepper, finely chopped2 medium carrots, finely chopped1 medium leek (white portion only), finely chopped1 celery rib, finely chopped3 bacon strips, cooked and crumbled1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/2 teaspoon salt6 cups reduced-sodium chicken broth1/3 cup dry sherry or additional broth1 cup sour cream1 tablespoon all-purpose flour1 cup cut fresh asparagus (1-inch pieces)Chopped green onions, optional
Preparation
Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours.
Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.
