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Cook the bacon in a large non-stick frying pan over medium heat, stirring, for 5 mins or until golden. Transfer to a slow cooker.
Place the cubed chicken and flour in a large bowl and toss to coat, shaking off excess. Heat the oil in the pan. Add the chicken and cook, in 2 batches, turning, for 5 mins or until browned all over.
Transfer the chicken to the slow cooker with the onion, garlic, mushroom, pumpkin, paprika and stock. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is tender.
Stir the cream into the chicken mixture in the slow cooker. Sprinkle with parsley and serve with sourdough and lemon wedges.