Add chicken to the bottom of a slow cooker and season with Flavor God seasonings, thyme, ground mustard, salt, and pepper. Add bay leaves.
Top chicken with minced garlic, onion, celery, and carrots. Pour chicken stock and condensed soup over vegetables.
Cook on low for 5 1/2 hours. Remove chicken and shred with 2 forks, then return to slow cooker.
Add wild rice to slow cooker and turn heat to high for 1 hr or until rice is cooked al dente.
During the final 5-10 minutes of cooking, add spinach. Then, heat a skillet over medium high heat and add butter. Add mushrooms, season with Lemon Pepper seasoning and sauté for 1-2 minutes. Add white wine and continue to sauté for 3-4 more minutes until mushrooms are softened. Add to slow cooker.
Serve soup with fresh parsley and lemon juice, if desired.