Gather your ingredients and chop the onion, red potato, carrots, and celery into bite-sized pieces. Place the chicken thighs, chopped vegetables, and corn kernels into the slow cooker.

Pour the chicken broth over the layered ingredients, cover everything, and add minced garlic, dried thyme, oregano, cayenne pepper, and bay leaf.

Season with kosher salt and black pepper to taste, mixing gently to combine all the flavors.

Cover your slow cooker with its lid, cooking on low for 7-8 hours or high for 3-4 hours.

In the last 30 minutes, whisk together half and half and cornstarch until smooth, then stir into the chowder with the unsalted butter.

Cook the bacon in a skillet until crispy, about 5-7 minutes, then drain on paper towels.

Remove the bay leaf from the slow cooker, stir the chowder, and serve topped with crispy bacon and chopped chives.