Heat olive oil in a medium or large skillet over medium high heat. Add garlic, onion, carrots, mushrooms and celery and saute for 6-8 minutes or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and cook for 30 seconds longer.
Transfer to crock pot. Next add in uncooked chicken breast chunks, wild rice and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hour.
There are several ways you can make this gluten free, but I suggest trying to replace the flour with a gluten free all purpose flour, or simply leaving out the flour all together and just add the sour cream.
Don't try this with greek yogurt! The taste is really not quite the same, so please stick to sour cream.