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Chop all the produce. Set a large skillet on the stove top over medium heat.
Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, carrots, and garlic. Sauté for 3 to 5 minutes until the onions are soft and silky.
Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.
The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.