Slow cooker chicken and potato soup

• 3 slices bacon chopped 
• 1 large onion, peeled and chopped
• 3 cloves garlic, minced
• 2 pounds russet potatoes, peeled and sliced thin
• 1 pounds boneless skinless chicken breast
• 1.5 cups sliced carrots
• 1.5 cup sliced celery
• 6 cups chicken broth
• 1.5 teaspoons dried thyme
•  salt and pepper
• 3 Tbs butter
• 3 Tbs flour 
• 1/2 c heavy cream 

Instructions

• Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
• Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. 
• Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
• Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
• Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. 6. To make thicker and creamier, make a roux by melting butter and stirring in flour. Add cream, then slowly stir in mixture to soup to get desired consistency.