Cook your ground chicken in a pan on the stove and drain. Add chicken, hash browns, carrots, onions, chicken broth, salt & pepper, garlic powder, onion powder and basil to the crock pot, stir well and cook on high for 3 hours, or low 6 hours.
About 15 minutes before the cooking time is up you can make your roux that you will add to the soup *you can also cook your bacon at this time if you have not already.
In a pan over med-low heat on the stove melt your butter, add flour and stir..slowly whisk in milk. Stir continuously for about 5-10 minutes until sauce thickens. Once sauce is a creamy texture add to your crock pot. Then stir in cheese and crumbled cooked bacon.
Let cook another 20 minutes to melt all the cheese.
Soup makes 12- 1 cup servings
*Feel free to add in some celery, I choose not to as I am not a fan, if you do then maybe add a little extra broth.. Soup will freeze well, store in the fridge for a few days.