First Step: Prepare the Ingredients Start by rinsing the uncooked wild rice thoroughly under cold water to remove excess starch. Chop the celery, carrots, and onions finely to make the mirepoix mixture. Mince the garlic cloves and keep all the ingredients within easy reach.

Second Step: Assemble in the Slow Cooker Place the chicken breasts at the bottom of your slow cooker. Add the chopped celery, carrots, onions (mirepoix), minced garlic, rinsed wild rice, poultry seasoning, bay leaves (if using), and pour in the low-sodium chicken broth. Add optional water or additional broth if you prefer a thinner consistency. Stir lightly to combine.

Third Step: Slow Cook the Soup Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the chicken to become tender and the wild rice to cook perfectly while melding all the flavors. Avoid removing the lid unnecessarily to retain heat and moisture.

Fourth Step: Shred the Chicken Once cooking is done, remove the chicken breasts carefully and let them cool slightly. Then shred or chop into bite-sized pieces using two forks or a knife. Return the shredded chicken to the slow cooker, mixing it back into the soup base.

Fifth Step: Prepare the Creamy Roux In a medium saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly for about one minute to make a roux. Gradually whisk in the warmed milk or cream until thickened into a smooth, creamy sauce. Stir in the optional sherry to add depth if desired.

Final Step: Combine and Finish Pour the creamy roux into the slow cooker, stirring it in to thicken and enrich the soup. Allow the soup to cook uncovered on high for an additional 15-20 minutes to meld flavors and slightly thicken. Taste and adjust salt and pepper to your liking. Remove bay leaves before serving and garnish with fresh chopped parsley or chives for a fresh touch. Serve hot and enjoy the comforting, hearty bowl of slow cooker chicken wild rice soup.