1In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
2Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
3In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.