In a frypan over medium high heat, add the diced bacon an cook until bacon is slightly crisp and is renderded of its fat, about 4-5 minutes.
Leaving the fat in the frypan, remove the bacon bits to a large Crockpot turned to low.
Nest salt and pepper the chicken pieces on both sides, then sprinkle with flour.
In the same pan that you cooked the bacon, bring the temperature up to medium high and add the seasoned and floured chicken pieces. Cook until browned on both sides, about 3 minutes on both sides. Then add the chicken on top of the diced bacon in the Crockpot.
Add 2 Tbsp of butter to the same frypan that you cooked the chicken in and bring the heat once again up to medium high heat. When butter sizzles add the mushrooms, carrots and pearl onions. Cook until slightly caramelized, about 4-5 minutes. Then add the vegetables to the Crockpot on top of the chicken.
Add the beef consomme, wine and tomato paste. Then top with the thyme sprigs. Cover and cook 6-7 hours.
When ready to serve, remove the thyme and place the chicken pieces on a serving plate. Add vegetables and ladle sauce over the top.