Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the chicken breasts (I used two large frozen chicken breasts). Pour the ketchup, molasses, dijon, Worcestershire, vinegar, salt and pepper over the top of the chicken. Don’t stir.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
5. Move chicken to a cutting board and shred or chop. Stir chicken into juices in the Instant Pot. Stir in the apple, nutmeg and bacon crumbles. 
6. Serve chicken and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Scrape into the slow cooker.  
2. Pour in the broth, ketchup, molasses, dijon, Worcestershire, vinegar, salt and pepper and stir. Add in the chicken and stir to coat. 
3. Cover slow cooker and cook on low for 4-6 hours. 
4. Move chicken to a cutting board and shred or chop. Stir chicken into juices in the slow cooker. Stir in the apple, nutmeg and bacon crumbles. 
5. Serve chicken and enjoy!