Prep: if not already done, dice the onion, mince the garlic, drain and chop the 114-ounce jar artichoke hearts, and chop the 3 large kale leaves. Measure out the remaining ingredients.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add the diced onion to the skillet and sauté, stirring occasionally, until the onion begins to brown, about 8 to 10 minutes. Add the minced garlic during the last 30–60 seconds of cooking and stir until fragrant.

Transfer the sautéed onion and garlic to the crock pot.

Using the same hot skillet, place the chicken thighs skin-side down and brown for about 3 to 5 minutes. Flip and brown the other side for 2 to 3 minutes. The chicken should be browned but not cooked through.

Transfer the browned chicken thighs to the crock pot. Add 8 cups low-sodium chicken broth, the 1/3 cup dry white wine (if using), the drained and chopped artichoke hearts, ½ cup uncooked arborio rice (or rice of choice), 1 tablespoon Italian Seasoning (or Herbs de Provence), and 2 teaspoons dried parsley. Season with sea salt to taste and stir gently to combine.

Cover the crock pot and cook on high for 4 hours or on low for 6 hours.

When cooking is complete, use tongs to remove the chicken thighs to a cutting board. When cool enough to handle, discard the skins and bones and chop or shred the meat.

Return the chopped chicken to the crock pot. Add the chopped kale, stir to combine, cover, and let the soup sit for about 10 minutes, or until the kale has wilted and the rice is tender.

Taste and adjust seasoning with sea salt if needed. Serve each bowl with lemon wedges, a drizzle of olive oil, and a sprinkle of red pepper flakes.