Cook the bacon over medium heat in a large skillet, or in the oven on a baking sheet, until it is well cooked and crispy. Once cooled, chop the bacon into bite sized pieces.
In a 6-quart slow cooker, combine the cooked bacon, chicken, thyme, garlic, salt, and paprika.
In a small bowl, combine the gravy mix and the water and whisk until smooth.
Pour the gravy over the chicken and cook, covered, on high for 3 1/2 hours.
Remove the chicken and slice.
Add the cream to the gravy and whisk until well combined.
Serve the sliced chicken over rice or mashed potatoes and top with the gravy.