Pour the chicken stock, melted butter, and Keto Chow in a slow cooker and whisk until completely smooth.

Add the chopped onions, chopped peppers and dried tarragon and stir.

Place the chicken thighs on top of the vegetables and sauce, put the lid on and cook for four hours on low.

At the end of the cooking time, cook the bacon by your preferred method.

While the bacon is cooking, carefully lift the chicken thighs out of the crockpot and into a serving dish.

Add the cream cheese to the juices in the slow cooker, turn the heat to high, and stir until the cream cheese has melted.

If you want the sauce to be thicker, slowly tap the konjac flour into the sauce while whisking well with the other hand.

When the bacon is cooked, carefully cut it into pieces and add to the sauce, stirring well.

Season with sea salt and ground black pepper to taste and pour the bacon and tarragon sauce over the chicken and serve.