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In a large nonstick skillet, cook bacon until crisp. Drain 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 and 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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