PREPARATION:
Begin by seasoning the chicken breasts with thyme, salt, pepper, and garlic powder. Put them in the slow cooker’s base.
The second step is to crisp up the bacon in a pan set over medium heat. Once bacon is removed, set it aside to drain on paper towels. Once cooled to a manageable temperature, crumble the bacon.
3. Cook the onion for approximately 3 minutes, or until it becomes mushy, in the bacon fat. Sauté the garlic for one more minute after adding it. Pour the garlic and onion mixture over the chicken in the slow cooker.
4. Pour the chicken stock into the skillet to deglaze it, being sure to scrape off any browned pieces from the bottom. Add this to the chicken and mix well.
5. Once the chicken is halfway done cooking, cover and simmer on low for 6 to 7 hours, or on high for 3 to 4 hours.
6. In a large bowl, whisk together the flour and heavy cream until smooth. Add this mixture to the slow cooker with the crumbled bacon and stir to combine. To achieve a somewhat thick sauce, continue cooking on high for another 25-30 minutes.
7. To make a creamy sauce, melt the cheddar cheese and mix in the sour cream right before serving.
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