Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move it to a paper towel lined plate. Set aside for later.
2. Add onion and celery into Instant Pot and saute for 4 minutes. Drain off any excess bacon grease. 
3. Pour in the broth and scrape bottom of pot so that nothing is sticking.
4. Add in carrots, potatoes, dijon, Italian seasoning, dried chives, cayenne, Worcestershire sauce and chicken.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid.
6. Stir a cup of the hot broth into the half and half. Stir in the spinach and half and half. 
7. Ladle into bowls and serve topped with parmesan cheese and bacon crumbles.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move it to a paper towel lined plate. Set aside for later.
2. Add onion and celery into pan and saute for 4 minutes. Transfer onions and celery to slow cooker.
3. Stir in the broth, carrots, potatoes, dijon, Italian seasoning, dried chives, cayenne, Worcestershire sauce and chicken.
4. Cover and cook on low for 4 hours.
5. Stir a cup of the hot broth into the half and half. Stir in the spinach and half and half. 
6. Ladle into bowls and serve topped with parmesan cheese and bacon crumbles.