Line an oval 5-6 quart slow cooker slow cooker with aluminum foil then spray with non-stick cooking spray.
Layer half the potatoes in the bottom of the slow cooker. Season with half the smoked paprika, salt, pepper and minced garlic.
Top with half the shredded cheddar cheese, bacon and green onions. Repeat this process a second time.
Note: if you prefer, you can add the bacon and green onions just before serving. This will keep the bacon crispier and the green onions a brighter green color.
Cover and cook on low until potatoes are tender, 2 to 3 hours.
Serve with a drizzle of sour cream (or a side of ranch dressing) and more sliced green onions.
Notes
It's not absolutely necessary to line the slow cooker with aluminum foil but I find it best so that you can easily pull it out of the slow cooker to serve.
Try seasoning these with Ranch Seasoning Mix instead of the paprika, salt and pepper. If you enjoy ranch, then you will love those combination of flavors.
Instead of serving with sour cream, I also enjoy eating these served with my Homemade Ranch Dressing.
For this recipe, you could also use peeled and diced (into chunks) russet or gold potatoes.
If too much condensation builds up under the lid while making these, just put a clean kitchen dish towel or a layer of paper towels under the lid to absorb the extra condensation.