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Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, for 3-4 minutes each side, until browned. Add the chicken to a slow cooker.
Add bacon to the frying pan. Cook, stirring, for 5 minutes or until golden and crisp. Transfer to a plate and set aside. Add onion and garlic to the pan and cook, stirring, for 2 minutes or until starting to soften. Stir in chicken stock, onion powder and garlic powder. Bring to the boil. Add to the slow cooker, cover and cook on High for 2 hours (or Low for 4 hours).
Meanwhile, whisk sour cream, dressing and cornflour in a small bowl until smooth.
Stir the sour cream mixture into the chicken mixture. Cover and cook, for 15 minutes or until thickened. Season. Sprinkle with reserved bacon and dill to serve.