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Cook your chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred. You should have 3 cups.
Fry your bacon in a Dutch oven, reserving 1 tb of the bacon grease. Remove bacon and set aside.
Sauté the onion, garlic, and celery in 1 tb of bacon grease and butter over medium heat. Once they are translucent, add the softened cream cheese, and stir until combined.
Add the chicken broth, baby spinach, ranch seasoning, heavy whipping cream, cheddar cheese, pepper, and red pepper flakes (if desired). Bring to a slow boil over medium heat, then turn down to medium low and simmer with the lid off for 10 minutes.
Remove ¼ cup of the soup in a small bowl and add the xanthan gum. Mix until combined then add back to the soup along with the shredded chicken and ½ of the crumbled bacon.(Reserve the rest of the crumbled bacon to sprinkle on top of the soup when serving.)
Simmer your soup on low for 15-20 minutes or until it thickens.
Serve with crumbled bacon, chives, and parsley on top!