Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Sauté 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. This can be done in the morning or the night before and kept in a covered dish in the refrigerator.

Place the potatoes on top of the onions then add the chicken breast. Add the remaining ingredients and place the lid on the crock-pot. Turn on high and cook for 6-8 hours, the potatoes should be very soft and break apart as you mix.

Remove the chicken breast from the pot. Stir the soup vigorously to break up the potatoes and thicken the broth.

Shred the chicken using two forks to pull it into bite size pieces adding it back to the soup.

Enjoy!