Begin by placing the chicken breasts at the bottom of your slow cooker. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and black pepper over the chicken for a flavorful base.

Now, add the diced onion, sliced carrots, and chopped celery on top of the chicken. Pour in the low sodium chicken broth, then add the rinsed wild rice and bay leaf.

Cover your slow cooker and cook on low for 6-8 hours. You'll know it's ready when the chicken is tender and easily shreds with a fork.

Once the chicken is cooked, shred it and return it to the pot. In a separate bowl, whisk together the flour, half and half, and whole milk. Gradually pour this mixture into your soup while stirring.

If the soup needs a thinner texture, feel free to add more chicken broth until you reach your desired consistency, then serve hot.