Slow Cooker Chicken Lemon Rice Soup.

Place the olive oil, chopped onion and carrots, chicken thighs, rice, and 56 ounces of broth in the slow cooker.
Place the remaining 8 ounces of broth in the refrigerator. Close the slow cooker and cook the soup on high for 4 hours, or low for 7-8 hours.
About a half hour before the end of the cooking time, place the frozen peas in a colander and rinse them to thaw. Add them to the slow cooker.
Add the lemon juice, salt, and pepper. If the soup looks like it needs a little more liquid, add the remaining 8 ounces of broth - you should warm it in the microwave before adding to the slow cooker.
Let the soup cook for another half an hour. It will be thick, and the rice will be somewhat broken down. Season with more salt and pepper if desired.