In your slow cooker, add the chicken thighs, diced red potatoes, chopped onion, sliced carrots, diced celery, and corn kernels.

Pour in enough chicken broth to cover the ingredients and add minced garlic, dried thyme, oregano, cayenne pepper, and bay leaf. Season with salt and pepper, stirring gently.

Cover and cook on low for 7-8 hours or on high for 3-4 hours until vegetables are fork-tender.

In the last 30 minutes, whisk together half-and-half and cornstarch, then stir into the slow cooker with unsalted butter.

In a skillet, cook chopped bacon over medium heat until crispy, about 5-7 minutes.

Remove the bay leaf from the chowder and stir. Ladle into bowls and top with crispy bacon and chopped chives.