Dice one onion, chop two stalks of celery, and slice two carrots into small pieces.

In a 6-7 quart slow cooker, combine the prepared vegetables with the chicken thighs, wild rice blend, chicken stock, and water.

Sprinkle garlic powder, dried parsley, dried thyme, and dried sage over the mixture; add salt and pepper to taste.

Cover the slow cooker and cook on low heat for 5.5 hours.

Remove the cooked chicken, shred it, and return it to the slow cooker.

Cook for an additional 30 to 60 minutes to soften the wild rice and vegetables.

Remove the bay leaves and stir in the heavy cream before serving.

Taste and adjust seasoning as necessary before ladling into bowls.