Rinse the wild rice under cold running water. Place the uncooked rice, chicken breasts, garlic, onions, celery, seasonings, bay leaves, and chicken broth into your slow cooker. Cover, and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
During the last 30 minutes of cooking, remove the chicken from the slow cooker. Allow to cool slightly and shred the chicken. Return chicken to your crock pot. You can also use precooked chicken if you have it and add it in at the end.
Melt the butter in a medium saucepan. Add the flour and let the mixture cook for 1 minute, whisking constantly so no lumps form. Slowly add the almond milk while still whisking. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken (it will thicken a lot!!).
Add the thickened milk to your crock pot Stir to combine. Garnish with fresh rosemary or thyme and serve!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.