Place diced potatoes, onions, and garlic into your slow cooker.
Pour in chicken broth and season with salt, pepper, and smoked paprika. Stir gently.
Cover and cook on LOW for 6–8 hours, or HIGH for 4–5 hours, until potatoes are tender.
Use a masher or immersion blender to achieve your desired texture — creamy or slightly chunky.
Stir in heavy cream, cheddar cheese, and sour cream until smooth and melted.
Ladle into bowls and top with crispy bacon and chopped chives.
