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Lightly grease a 6-quart slow cooker.
Add the chicken, cheddar, scallions, cream of chicken soup, sour cream or Greek yogurt, hot sauce, cooked bacon, salt and pepper. Stir until the chicken is evenly coated.
Mix the melted butter and cornflake crumbs in a small bowl. Sprinkle evenly over the chicken mixture.
Cover and cook on HIGH for approximately 2 hours or LOW for 3–4 hours, until the chicken reaches 165°F.
For a crisper topping, transfer the finished casserole to an oven-safe baking dish and broil for 3–5 minutes. Watch it carefully because cornflake crumbs can brown quickly.
Serve over rice or with broccoli or green beans.