Make a foil collar, by folding a 16 inch piece of foil over into thirds and press into the back side of the slow cooker insert.
Now make a foil sling by taking two pieces of foil, and laying them into your slow cooker, opposite direction of each other, with the edges hanging over the outside of the insert. This will allow you to remove the ingredients from the pot while keeping them intact.
Spray with vegetable oil cooking spray.
Preheat oven to 225 degrees F
Spread cut bread pieces over a rimmed baking sheet, and bake for about 40 minutes to dry out the bread. You want to shake or stir it every 15 minutes or so.
In a 12-inch skillet over medium high heat, brown chorizo, remove from pan, add oil, and onion, peppers, garlic, thyme, cumin, and chili powder, cook until vegetables are soft (8-10 minutes).
Spread half the dry bread into the prepared slow cooker, and sprinkle with the meat and vegetable mixture. Sprinkle with ½ cup of sharp cheddar cheese. Layer the remaining bread and meat and vegetables into the slow cooker, cover with cheese.
Whisk half and half, eggs, salt, and pepper together in a bowl, and pour over the whole thing. Pour evenly. Then use a wooden spoon to press gently on the bread to make sure it is submerged.
Cover and cook for 4 hours on low, or until the center of the strata is set.
Let strata cool for 20 minutes.
Serve spooned onto plates, and topped with your choice of toppings.