Spray your slow cooker with olive oil spray. Place the chicken breasts into the cooker and cover with salt and pepper. Add the chicken broth, wild rice, garlic, shredded carrots, onion and spices. Stir to combine and cook on high for 6 hours.
30 minutes prior to the chicken and rice being done cooking, add in the mushrooms. Stir to combine. Once the chicken is finished cooking, take the breasts out and shred them. Add them back to the soup.
In a small sauce pan, melt the butter over medium heat. Add the flour to combine. Add the Almond milk and half and half. Add this mixture to the soup and mix to combine. Serve immediately.