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Trim and season the chicken breasts with garlic salt, onion powder, paprika, and black pepper.
To a large skillet over medium high heat, add the butter. Once melted, quickly sear the chicken on each side.
Once seared, move the chicken to the basin of a 6 quart slow cooker.
To a small bowl, add the mustard and honey and whisk together. Pour the mixture over the chicken.
Top with the mushrooms and half the crumbled bacon.
Cover and cook on LOW 4-6 hours until the chicken is tender and cooked through.
Use tongs to remove the chicken breasts to a plate. Whisk the heavy cream into the slow cooker sauce and then put the chicken back into the sauce.
Top the chicken with the cheese and remaining bacon.
Cover and cook for 5 minutes or until the cheese is melted.
Garnish with remaining bacon and parsley and serve.