Preheat the slow cooker to High and heat for 20 minutes.
Cut the bacon strips in half crosswise using kitchen shears or a sharp knife.
Arrange the bacon strips in the bottom of the slow cooker, spreading them out to create even layers.
Replace the lid and let the bacon cook. After one hour, remove the lid from the crockpot. Use tongs to rearrange the strips, moving the cooked strips to the top and the less-cooked slices to the bottom.
Replace the lid on the slow cooker and continue cooking. Check and rearrange the bacon again in one more hour. When all the strips are browning, move the least cooked strips to the bottom of the crock pot. If some of the strips cook faster than others, you can remove them to drain when they’re done.
Cook until all the strips are golden brown. (Because all bacon is unique and slow cookers heat at different temperatures, your total cooking time will be dependent on how quickly your bacon cooks in your appliance. In my standard Crock Pot, the total cooking time was about 3.5 hours.)
Use tongs to remove the bacon strips and drain on a double layer of paper towels. Serve and enjoy!
*Optional variations: Sprinkle the hot bacon with freshly ground black pepper for pepper bacon, or with red pepper flakes for spicy bacon.
In the unlikely event you have leftover bacon, you can store it cover it in a sealed container in the refrigerator for up to 48 hours.