Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and onion and sauté for 5 minutes. 
2. Pour in the vinegar and water. Scrape the bottom of the pot so that nothing is sticking. Stir in the Better than Bouillon. Turn off Instant Pot.
3. Add in the chicken chunks. Then dump the tomato paste and tomato sauce on top. Sprinkle in the rosemary, thyme, sage, parsley, salt and pepper.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
5. In a small bowl stir together the cornstarch with 2 Tbsp cold water until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot to thicken the sauce. Once thickened turn off the Instant Pot.
6. Serve chicken and sauce over rice, mashed potatoes or noodles. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the mushrooms and onion and sauté for 5 minutes. Transfer to the slow cooker.
2. Stir in the vinegar, water, Better than Bouillon, chicken chunks, tomato paste, tomato sauce, rosemary, thyme, sage, parsley, salt and pepper.
3. Cover and cook on low for 3 hours.
4. In a small bowl stir together the cornstarch with 2 Tbsp cold water until smooth. Stir the slurry into the slow cooker to thicken the sauce. 
5. Once sauce has thickened serve chicken and sauce over rice, mashed potatoes or noodles.