In a large skillet over medium heat, add chopped bacon and cook until it turns crispy and golden brown, about 5-7 minutes.

Once cooked, stir in the minced garlic and chopped onions, sautéing until the onions are soft and translucent, approximately 3-4 minutes.

Carefully transfer the bacon mixture into your slow cooker, ensuring to scrape every bit of deliciousness from the skillet.

Layer the boneless skinless chicken breast over the bacon and onions, positioning it to soak up all the flavors as it cooks.

Next, chop the russet potatoes, carrots, and celery, and add them into the slow cooker with the chicken.

Pour in the chicken broth, then sprinkle in dried thyme, salt, and pepper to taste.

Gently mix everything together until well combined.

Set your slow cooker to low heat and cover with a lid. Allow the soup to cook for 8-12 hours, checking the chicken's doneness at around 7 hours.

Once the cooking time is up, remove the chicken from the slow cooker and set it aside.

Use a potato masher or an immersion blender to blend a portion of the cooked potatoes into the soup, achieving a creamy consistency.

Stir well to combine everything.

Shred or chop the cooked chicken into bite-sized pieces and return it to the slow cooker.

Mix in chopped fresh parsley, stirring until evenly distributed.

Serve the Healthy Crockpot Potato Soup warm in bowls, garnished with extra parsley if desired.