Prep Vegetables: Begin by dicing one onion, chopping two carrots, and slicing two celery stalks. Mince four garlic cloves for that aromatic kick. Set aside in a bowl.

Layer Ingredients: Place the chicken breasts at the bottom of the slow cooker. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the diced vegetables on top.

Add Liquids: Pour in 6 cups of chicken broth over the layered ingredients, add 1 cup of wild rice and a bay leaf. Cover the slow cooker.

Cook: Set the slow cooker to low and cook for 6 to 8 hours until the wild rice is tender and chicken is cooked through.

Finish Soup: Remove chicken, shred it, and mix 1/4 cup of flour with 1 cup of half-and-half and 1/2 cup of whole milk until smooth. Stir back into the soup.

Adjust Consistency: If necessary, add extra chicken broth to reach desired thickness and mix well.

Serve: Ladle soup into bowls, garnish with fresh parsley, and enjoy with crusty bread.