1. Combine the bacon chunks, parsley flakes, and garlic powder, ensuring they are thoroughly mixed. Set aside.
2. Mix the Greek yogurt and self-rising flour until they form a cohesive dough. Once it starts coming together, transfer it onto a floured surface and knead for a few minutes until all the flour is fully incorporated and the dough becomes smooth.
3. Line the slow cooker with a sheet of parchment paper and place the dough inside.
4. Sprinkle the shredded cheese and bacon mixture on top of the dough.
5. Cover the slow cooker with a lid, and to prevent excess moisture, place a tea towel under the lid. Cook on low heat for approximately 2.5 hours.
6. Remove the cooked dough from the slow cooker and place it under a broiler to lightly brown the top. This step is optional but will result in a crispy texture on the surface.
