Cook the bacon. Cook the bacon in a large skillet over medium heat until browned and crispy. You can also bake it in the oven if you prefer. Transfer to a paper towel-lined plate, let it cool, and chop into small pieces.

Add the vegetables and chicken. Place the diced onion, carrots, celery, and cubed potatoes at the bottom of a large slow cooker. Arrange the chicken breasts over the vegetables, then add the sweet corn and chopped bacon.

Season the ingredients. Sprinkle the kosher salt, garlic powder, black pepper, and sweet paprika over everything. Pour in the chicken broth and gently stir to spread the seasonings.

Cook the chowder. Cover with the lid and cook on low for 4–6 hours or on high for 2–3 hours. The potatoes should be fork-tender, and the chicken should reach an internal temperature of 165°F.

Shred the chicken. Carefully remove the chicken breasts and place them on a cutting board or large plate. Use two forks to shred the chicken into bite-sized pieces.

Add the cream. Return the shredded chicken to the slow cooker and pour in the heavy cream. Stir everything together until well combined. Let it warm through for a few more minutes.

Serve and enjoy! Taste the chowder and adjust the salt and pepper if needed. Ladle into bowls and top with extra crispy bacon, freshly cracked black pepper, or chopped parsley.