Creamy Chicken and Cranberry-Pecan Wild Rice

½ teaspoon each dried thyme leaves and black pepper
6 small chicken breast halves
2 Tbsp. oil
½ cup dried cranberries
1 package (6 oz.) long grain & wild rice side dish, prepared as directed on package
1 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) cream cheese, cubed

Directions:
MIX thyme and pepper; sprinkle over chicken. Place chicken in crockpot and cook until it falls apart easily (4-5 hours on High or 8-10 hours on Low).

STIR cranberries into cooked rice; spoon onto serving platter. Remove chicken from crockpot, reserving drippings. Place chicken over rice mixture; cover to keep warm.

POUR broth into large skillet; add some drippings from crockpot if desired. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over chicken; serve remaining sauce on the side.