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Add the potatoes, onion, garlic, chicken broth, salt, black pepper, and smoked paprika to the slow cooker.
Cover and cook on LOW for 6–8 hours, until the potatoes are very tender.
Mash about one-third of the potatoes directly in the slow cooker, leaving plenty of chunks like the reference.
Stir in the heavy cream.
Turn the slow cooker to WARM, then gradually stir in the cheddar until melted.
Stir in the sour cream until smooth.
Fold in about half of the bacon and chives.
Let stand for 10 minutes to thicken.
Serve hot topped with the remaining bacon and chives.