This is so delicious, I’d be happy eating it daily without getting bored.

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.

2. Add the chopped onion and minced garlic to the skillet with the bacon drippings and cook until the onion is translucent, about 5 minutes.

3. Transfer the cooked onion and garlic to your slow cooker. Add the cubed potatoes, chicken broth, dried thyme, salt, and black pepper. Stir to combine.

4. Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender.

5. Once the potatoes are tender, use a potato masher to slightly mash some of the potatoes in the slow cooker. This will help thicken the chowder.

6. Stir in the heavy cream and shredded cheddar cheese until well combined. Continue cooking on low for an additional 20-30 minutes, until the cheese is melted and the chowder is heated through.

7. Just before serving, stir in the cooked bacon and sprinkle with fresh parsley. Serve hot with your favorite sides.