Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper
Cover, and cook vegetables on low for 1 hour
Complete this next step while the vegetables are cooking
Cut 1 lbs of bacon into thirds to cook
In a large skillet over medium-high heat cook 1/3 of bacon at a time till crisp and have compltly cook the 1lbs of bacon
Then set aside the bacon in a large bowl and let cool down before crumbling into small pieces
Save all the bacon fat and pour into a bowl
In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter, and pour in the bacon fat from the bowl
Brown both sides of the chicken breasts. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
Remove chicken from pan and set aside
De-glaze the pan with the remaining 1 cup of chicken stock
Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan
Add chicken stock to slow cooker.
Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker
Stir until well combined and there are no longer any visible chunks of cream cheese
Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with 1lbs of crumbled bacon
