Begin by rinsing 1 cup of wild rice under cold water. In your crockpot, layer the rinsed wild rice, 1 diced onion, 3 minced garlic cloves, 1 chopped bell pepper, and 2 chopped celery stalks.

Place 1.5 pounds of boneless, skinless chicken thighs on top of the vegetable mixture.

In a separate bowl, mix together 1 can of diced tomatoes, 4 cups of chicken broth, 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Pour the broth mixture evenly over the chicken and vegetables.

Cover the crockpot with the lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Stir in 1 cup of frozen peas during the last 15 minutes of cooking.

Once cooking is complete, remove the chicken thighs from the crockpot and shred them before returning to the pot.

Ladle the Spicy Cajun Delight into bowls and garnish with chopped green onions and parsley.