1 lb. boneless skinless chicken thighs cut into 1/2-inch pieces 2/3 cup uncooked wild rice, rinsed and drained 1/2 cup chopped onion 2 medium carrots, thinly sliced (about 3/4 cup) 3 (14-1/2 oz. each) cans chicken broth 1/2 tsp. dried marjoram leaves 1/4 tsp. pepper 1-1/2 cups frozen corn, thawed and drained 1-1/2 cups frozen broccoli florets, thawed and drained 1. In 4-6 quart slow cooker, combine all ingredients except corn and broccoli; mix well 2. Cover; cook on low for 8-10 hours 3. About 5 minutes before serving, stir thawed corn and broccoli into soup. Increase heat setting to high; cover and cook an additional 5 minutes or until vegetables are crisp-tender.
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