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Line a plate with paper towels; arrange bacon in a single layer on the plate. Cover entirely with additional paper towels and microwave on High until cooked through and crispy, 4 to 6 minutes. Chop bacon and place in a large bowl.
Add shredded chicken, chicken soup, sour cream, scallions, almonds, hot sauce, and 2 cups cheese to the bowl with bacon. Stir to combine and spread mixture in an even layer in the bottom of a 6-quart slow cooker.
Cover and cook until bubbly and browned around edges, about 1 hour, 40 minutes on High or 3 hours on Low.
Sprinkle evenly with remaining cheese; cover and continue to cook on High until cheese has melted, 18 to 20 minutes.
Meanwhile, stir together crackers and butter in a bowl until evenly coated. Sprinkle evenly on top of casserole; cover and cook on High until warmed through, about 5 minutes.
Garnish with scallions and serve immediately.