Slow Cooker Hearty Potato Bacon Chowder

Peel and dice the potatoes, chop the onion, and mince the garlic.
Cook the bacon in a skillet until crispy, then drain on a paper towel.
2. Slow Cook the Base
Add the potatoes, onion, garlic, chicken broth, salt, black pepper, smoked paprika, thyme, onion powder, and red pepper flakes to the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
3. Thicken the Chowder
If using flour for thickening, whisk it into the milk and heavy cream until smooth.
Stir the mixture into the slow cooker.
Add butter and cheddar cheese, stirring until melted.
4. Blend for a Creamy Texture (Optional)
For a thicker, creamier chowder, use an immersion blender to blend a portion of the soup.
If you prefer chunky chowder, skip this step.
5. Add the Final Touches
Stir in the crumbled bacon and mix well.
Let the chowder cook for another 10-15 minutes to blend flavors.
6. Serve & Enjoy
Ladle the chowder into bowls and top with extra bacon, shredded cheese, and fresh chives or green onions.
Serve hot with crusty bread or a side salad for a complete meal!
Serving & Storage Tips