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Put the chopped potatoes, sliced carrots, and sliced celery in the crockpot.
Season the chicken with salt, pepper, garlic blend, and smoked paprika, then brown it in oil for 3-4 minutes per side.
In a bowl, mix the cream of chicken soup, cream of celery soup, ranch seasoning, and chicken broth.
Pour the soup mixture over the vegetables in the crockpot, then add the chicken.
Cook on high for 4-6 hours or low for 6-8 hours.
Remove the chicken, chop or shred it, then return it to the pot.
Mash some of the potatoes with a potato masher.
Stir in the heavy cream and shredded cheddar cheese until melted.
Add the cooked crumbled bacon and dried parsley, then season with salt and pepper to taste.