In a large skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon grease.

Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

Place the chicken breasts in the bottom of a 6-quart slow cooker. Top with the diced potatoes, corn, and the cooked onion and garlic. Pour in the chicken broth and season with smoked paprika, salt, and pepper.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender and cooked through.

Carefully remove the chicken from the slow cooker and shred it with two forks. Set aside.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook until it thickens, about 2-3 minutes.

Remove the sauce from the heat and stir in the shredded cheddar cheese until melted and smooth.

Stir the shredded chicken, crumbled bacon (reserving some for garnish), and the cheese sauce into the slow cooker. Stir well to combine. Let the chowder heat through for another 15 minutes on low.

Serve hot, garnished with remaining bacon crumbles and fresh chives.