Cooked bacon too salty
I'd cut it up into small pieces, wash it in cold water (partly to cool it, though this will get rid of some salt), dry it and freeze it in small portions. Then the bacon can be added to dishes which might get some salt anyway, such as pasta sauces and casseroles (chicken chasseur).

It should be labelled so you know to use less salt when cooking, or less stock, or a lower-salt stock (which is my default anyway).

If you it want to use it immediately I suggest slicing it (assuming you're starting with a bacon joint from the fact you're slow cooking it) and then boiling it in water for a few minutes.