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Put 2.5 pounds of chopped potatoes, 2 sliced carrots, and 2 sliced celery stalks in the crockpot.
Add a diced onion and minced garlic.
Season 2 pounds of boneless skinless chicken with salt, pepper, garlic blend, and smoked paprika. Brown the chicken in oil for 3-4 minutes per side.
In a large bowl, mix together 1 can of cream of chicken, 1 can of cream of celery, 1 packet of ranch seasoning mix, and 4 cups of chicken broth.
Pour the mixture over the vegetables in the crockpot. Add the browned chicken and make sure everything is submerged.
Cook on high for 4-6 hours or low for 6-8 hours.
Remove the chicken and give it a rough chop or shred it.
Use a potato masher to mash up a few of the potatoes.
Stir in 1 cup of heavy cream and 8 ounces of freshly grated sharp cheddar cheese until the cheese is melted.
Add the chopped/shredded chicken and 12 ounces of cooked crumbled bacon.
Stir in 2 tablespoons of dried parsley and salt and pepper to taste.