1. Cook the Bacon:

In a skillet, cook the chopped bacon over medium heat until crispy, about 5-6 minutes.

Remove from the skillet and set aside. Leave a small amount of bacon drippings in the skillet.

2. Sauté the Onion and Garlic:

In the same skillet, sauté the diced onion and garlic in the leftover bacon drippings for about 2-3 minutes until softened and fragrant.

Add the flour (if using) and stir to combine, cooking for 1-2 minutes to create a roux.

3. Assemble in the Slow Cooker:

Add the cooked bacon, sautéed onion, and garlic to the slow cooker.

Add the chicken breasts, chicken broth, mixed vegetables, heavy cream, cubed cream cheese, thyme, salt, pepper, onion powder, and garlic powder.

Stir to combine and ensure the cream cheese is well distributed.

4. Cook:

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Remove the chicken breasts, shred them with two forks, and return them to the slow cooker.

5. Finish and Serve:

Stir the soup well, taste for seasoning, and adjust if necessary.

Serve the soup hot, garnished with fresh parsley and extra crispy bacon bits if desired.