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Cook strips of bacon over your stovetop to crispy. Once the strips have cooled, chop the bacon into chunky, bite-sized pieces. Set this aside as you prepare the chicken. Pat skinless, boneless, chicken thighs dry and place them in the bottom of a slow cooker or Crock Pot. Season the chicken with lemon pepper, pepper, garlic powder, red pepper, and italian seasoning.
Arrange the chopped bacon over the chicken. Fill the bottom of the slow cooker with the cream and chicken broth. Add the spinach on top as whole leaves. Thin-slice the green part of a leek stalk and sprinkle on top.
Lock the slow cooker shut and cook on high heat for 4 hours. You could also prepare this soup and cook on low for 8 hours, to enjoy after a day out of the house. Once done cooking, use a pair of forks to shred the chicken inside the slow cooker. It should pull apart very easily. Serve hot at about 1 ½ cups soup per serving.