Prepare the slow cooker by lightly coating it with cooking spray.

Add the carrots, celery, red potatoes, onion, and garlic to the slow cooker.

Stir in the cream of chicken soup and chicken broth until combined.

Nestle the chicken breasts on top of the vegetables and season with salt, black pepper, paprika, Italian seasoning, and add the bay leaf.

Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.

Carefully remove the chicken from the slow cooker and set aside.

Stir in the heavy cream until smooth.

Shred the chicken and return it to the slow cooker, stirring to combine.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve warm.