Grease the inside of the crockpot with cooking spray or oil. Place the onion, carrot, celery, garlic, thyme and rinsed wild rice in the crock pot.

Whisk together the portabella mushroom bisque, chicken stock, coconut aminos and dijon mustard in a medium bowl until combined, then pour over the wild rice mixture in the crock pot and stir well.

Submerge the chicken breasts in the liquid and top with the bay leaf. Cover the Crock Pot and cook on high for 2 1/2 – 3 1/2 hours or until the chicken is tender enough to shred easily and the rice is tender and has absorbed most of the liquid. I recommend checking for doneness after 2 1/2 hours as all crock pots vary. Turn off the crock pot and discard the bay leaf. Place the chicken on a cutting board and shred.

Heat the 1 tablespoon of olive oil over medium heat in a large skillet. Add the mushrooms and cook until the liquid has evaporated and the mushrooms are tender, about 5-6 minutes.

Return the shredded chicken to the crock pot along with the mushrooms and parmesan cheese, and stir gently until combined. Taste and season as necessary. Serve with additional parmesan cheese as desired and enjoy!