Dice the carrots, celery, and onion into small, even pieces, and mince the garlic finely. Chop the Yukon Gold potatoes into bite-sized chunks.

In the slow cooker, combine the prepped vegetables with the raw chicken breast, frozen corn, garlic powder, onion powder, paprika, kosher salt, thyme, oregano, cayenne pepper, and the dried bay leaf. Pour in the chicken stock and stir gently.

Cover and cook on HIGH for 3 hours or LOW for 6 hours until the chicken is cooked.

Remove the chicken, shred it into bite-sized pieces, and return it to the slow cooker.

Stir in the half and half and reduced fat cream cheese.

Mix corn starch with cold water until smooth, then stir into the soup. Cook on HIGH for an additional 30 minutes.

Remove the bay leaf, stir in fresh parsley, and season with salt and pepper to taste before serving.