Slow Cooker Chicken Potato Corn and Chowder

5 slices bacon, cooked and crumbled
2 (1lb) chicken breasts, cut into bite size pieces
1 lb. red potatoes, diced (skin on)
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
2 C. corn (frozen, canned, or fresh)
4 C. chicken broth
2-3 cloves, minced garlic
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
3 TBSP cornstarch
1/2 C. half and half
2 TBSP butter

Cook bacon, crumble and set aside. 

Place all ingredients in slow cooker except corn starch, half and half, and butter. Give it a good mix and cover and cook on low 7-8 hours.

30-60 minutes before serving whisk together half and half and corn starch and add it to the soup.  Add in the butter and stir. Cover and cook and additional 30-60 minutes.

Sauce will thicken upon standing. 

Garnish with green onion, cheese, or additional bacon.