Heat a large skillet over medium high heat. Add bacon and cook until crispy. Place on a paper towel lined plate and set aside.
Place chopped potatoes into a 4-qt slow cooker. Stir in chicken broth, onion, garlic, thyme, butter and bacon until well combined.
Cover and cook on low heat for 7-8 hours or on high heat or 3-4 hours, until potatoes are tender.
Using a potato masher or immersion blender, mix until desired consistency is reached. Stir in cheese, sour cream, heavy cream until smooth; season with salt and pepper to taste. Cover and cook on low heat until warmed through.
Garnish with cheese, sour cream, green onion, and crumbled bacon.
Serve immediately and enjoy!