Cook freekeh in a saucepan over medium heat. Use 1 package Freekeh to 2 1/2 cups chicken broth—bring to a boil, then cover and reduce heat to simmer for about 20-25 minutes, or until tender. Set aside when done.
While Freekeh is cooking, preheat oven to 350°F. Spread bread cubes in a single layer on a large baking sheet. Bake until dry & golden, 15-20 minutes. Let cool.
In a large pot, over medium heat, bring 4 cups of broth to a boil. Add 1 teaspoon each of salt & pepper, then add wild rice. Stir well, cover, reduce heat & let simmer for 60 minutes. Drain off any excess liquids.
In a skillet, melt butter over medium heat. Cook onion & celery, stirring often until tender. About 8 minutes. Raise heat to medium-high, add mushrooms & cook, stirring often until liquid evaporates. About 6 minutes. Stir in herbs and salt/pepper to taste.
Lightly coat inside of slow cooker with cooking spray. Add cooked Freekeh, wild rice, mushroom mixture, bread & remaining 2 cups of broth; stir well. Cover & cook on medium setting for 1 ½ to 2 hours.