In a large skillet over medium heat, cook chopped bacon until it is browned and crispy, about 5–7 minutes. Add diced onion and minced garlic, sautéing until the onions are translucent and fragrant, around 3–4 minutes.

Transfer the bacon, onion, and garlic mixture to a large crockpot. Place the boneless skinless chicken breast atop the mixture.

Layer in sliced russet potatoes, diced carrots, and chopped celery. Pour in the chicken broth, ensuring the ingredients are submerged. Sprinkle dried thyme, along with salt and pepper to taste.

Cover the slow cooker with its lid and set it to low. Cook for 8 to 12 hours, until the potatoes are soft, and the chicken is fully cooked and tender.

Once cooked, use a sturdy spoon to stir vigorously, breaking up some of the potatoes for a thicker consistency.

Shred the cooked chicken with forks and return it to the slow cooker. Stir in freshly chopped parsley for color and flavor. Allow everything to warm for about 5 more minutes.