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Chop the onion, garlic, and bacon.
Season chicken with salt and pepper. Heat a skillet over medium high heat until hot, then add the olive oil and cook chicken until just golden, 3-4 minutes. Transfer to slow cooker.
Add the bacon to the skillet and cook for 2 minutes. Add the garlic and onion and cook until softened, 2-3 minutes. Transfer to slow cooker.
Stir in white wine and chicken stock. Cover and cook on high until chicken is tender, 3-4 hours.
Add in the heavy cream, mustards and spinach. Cover and cook on low for 30 minutes more. Serve.
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