Toss the cubed chicken breasts in flour that has been generously seasoned with salt and pepper.
Place bacon in a skillet over medium-high heat, and cook until it fully greases the pan. Add floured chicken, and brown both the chicken and bacon, about 5 minutes. (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)
Transfer chicken and bacon to a slow cooker and top with all remaining ingredients, except cornstarch.
Set the cooker to LOW, cover, and let cook 6 hours.
Set cooker to HIGH, whisk cornstarch into 3 tablespoons of water and add to the chowder. Let cook 1 additional hour or until thickened.
For an even heartier chowder you can add 2 chopped potatoes in Step 3.