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In a large non stick skillet, cook bacon until crisp. Drian bacon well on paper towels, but reserve drippings. Crumble bacon. Set aside. In bacon drippings, cook 3 chicken breasts over medium heat for 3 - 5 minutes, or until light brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms. Heat soup in skillet until creamy. Pour over mushrooms and chicken. Cover adn cook on low for 4 hours, or until chicken is tender but not dry. Top chicken with shredded cheese. Sprinkle with bacon. Cover and cook on high 10 - 15 minutes or until cheese melts.
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