Salt and pepper the chicken to taste and add it to your crock pot
Stir in chicken stock, wild rice, garlic, onion, carrots, celery, old bay, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir in milk and heavy cream about 1/2 hour before finished. If the soup is not thick enough, you can make the rue out of the butter and flour and mix the two milks with them.
Stir all together and serve.