We decided to try the ‘dump it all in the slow cooker’ method with a chicken, wild rice, and bean soup – and the results were surprisingly delicious. If you have a bit more time and prefer a richer broth, consider making it on the stovetop for a deeper flavor.

• 1/2 pound uncooked Rancho Gordo Yellow Eye beans, sorted and rinsed
  
• 6 garlic cloves, minced, divided in half
  
• ½ of an onion, chopped
• 1 pound bone-in chicken thighs, skin removed
  
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup uncooked Rancho Gordo wild rice, rinsed
  
• 3 tablespoons chopped fresh thyme, divided in half
• 1 bay leaf
• Salt and pepper to taste
• Zest and juice from 1 lemon 
• 2 tablespoons extra-virgin olive oil (4 tablespoons for stovetop method)
• 1 tablespoon butter
• 1/2 lb fresh mushrooms, roughly chopped
  
• 1 cup heavy cream (optional)

Serves 6 to 8

Slow Cooker:

1. In the slow cooker, combine the beans with plenty of water (about one part beans to three or four parts water). Add 3 of the minced garlic cloves, the chopped onion, and bay leaf. Turn the heat to "high" and give the contents a stir. Cover and cook for 2 hours.
2. Uncover and add the chicken, carrots, celery, wild rice, 2 tablespoons thyme, and a generous amount of salt and pepper. Cover and cook on high until the beans and wild rice are tender, another 2 to 3 hours.
3. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard the bones.
4. In a skillet over medium heat, warm the olive oil and butter. Add the mushrooms and the remaining garlic and thyme. Saute until the mushrooms have released most of their liquid, about 10 minutes. 
5. To the slow cooker pot, stir in the shredded chicken, mushrooms, and lemon zest and juice. Add cream, if desired. Taste and add more salt and pepper if needed. Cook until warmed through, about 30 minutes.
   

Stovetop:

1. In a soup pot, warm 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a plate. Add another tablespoon of olive oil, and then 3 minced garlic cloves, the onion, carrots, celery, and 2 tablespoons thyme. Cook until fragrant, about 5 minutes. Add the beans and enough water to cover them by 3 inches. Bring the pot to a rapid boil for 10 to 15 minutes. Lower the heat to a gentle simmer, and cook until the beans are beginning to soften, about 45 minutes.
2. Add the chicken and wild rice to the pot. Cook until the beans and wild rice are tender, another 45 minutes or so. 
3. Remove the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
4. In a skillet over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the mushrooms and the remaining garlic and thyme. Saute until the mushrooms have released most of their liquid, about 10 minutes. 
5. Stir the mushrooms, shredded chicken, and lemon zest and juice to the soup pot. Add cream, if desired. Taste and add more salt and pepper if needed.