Begin by washing and chopping your vegetables. Dice the onions, slice the carrots and celery, and mince the garlic. Rinse the wild rice blend under cold water until the water runs clear.

In your slow cooker, lay down the chicken breasts or thighs. Next, layer the chopped onions, carrots, celery, and the rinsed wild rice on top of the chicken.

Pour the low-sodium chicken broth over the layered ingredients, making sure it covers everything. Season generously with salt, pepper, and fresh herbs.

Cover the slow cooker with its lid and set it to low heat. Allow the mixture to cook for 6 to 8 hours.

Once the cooking time is complete, remove the chicken from the slow cooker and shred it into bite-sized pieces, returning it to the pot.

Stir in the heavy cream or half and half, then switch the slow cooker to high heat and let it cook for an additional 20 to 30 minutes.

Once the soup is thickened, ladle it into bowls. Garnish with fresh herbs and optional Parmesan cheese.