Generously grease a large crockpot (I use a 6-quart one).

Trim the fat from the chicken breasts or thighs. If using chicken breasts, cut each breast into 2–3 even pieces (so they will cook at the same rate as the rice).

In a fine mesh strainer, rinse the wild rice blend to remove excess starch. Add to the Crock-Pot.

Prepare the veggies: dice an onion, thickly coin a carrot, slice celery, and chop the sweet potato into bite-size pieces. Add to the Crock-Pot.

Add in the minced garlic, poultry seasoning, dried parsley, paprika, salt and pepper to preference (I use about 1 teaspoon salt and ½ teaspoon pepper), and bay leaves.

Pour 3 cups of chicken broth over everything and stir.

Cover and cook on high for 2 and ½ to 4 and ½ hours or until the chicken is cooked through, rice is tender, and most of the liquid has been absorbed. I do not recommend cooking this dish on low.

Near the end of cooking time, melt the butter in a small pot over medium heat.

Whisking constantly, slowly add in the flour. Whisk the mixture for 1 minute.

Very slowly whisk in the remaining 1 cup chicken broth. Allow the mixture to thicken.

Again, very slowly, whisk in the whole milk. Allow the mixture to thicken.

Shred the chicken in the Crock-Pot and add in the cream mixture, Cheddar cheese, and if desired, sliced almonds and chopped fresh parsley. Taste and add any other seasonings to taste such as a pinch more of salt/pepper.

Enjoy immediately.