In a skillet, add the bacon and cook until brown. Add in the onions and garlic. Saute for 3-4 minutes until softened.

Add the onion mixture into a 6-quart slow cooker. Place the chicken breast on top. On top of the chicken, add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. 

Cover and cook for 8-10 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If cooked through, you can remove the chicken and refrigerate until the potatoes are tender and breaking apart.

Remove the chicken breast from the soup if you haven't already. Stir the potato soup vigorously to break up the potatoes and thicken the broth. I place 2 cups of the soup in a regular blender, puree - leaving the cracked to release steam. Then stir back into the soup.

Shred or chop the chicken and add it back to the crockpot along with fresh parsley. Stir well. Serves 8.