Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onions and mushrooms and saute for 5 minutes. Stir in the garlic powder, salt, pepper, cumin, chili powder and smoked paprika. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the chicken. Dump Rotel and cream cheese on top.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
5. Break up the chicken. In a small bowl stir together the cornstarch with 2 Tbsp of water. Turn Instant Pot to saute setting. Stir the cornstarch mixture into the pot to thicken the sauce. Once thickened turn off Instant Pot. 
6. To serve add a handful of Fritos to a plate, top with the chicken mixture, a spoonful of cheese, some chopped cilantro and diced tomatoes. Enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the onions and mushrooms and saute for 5 minutes. Stir in the garlic powder, salt, pepper, cumin, chili powder and smoked paprika. Transfer to the slow cooker.
2. Add in the broth, chicken, Rotel and cream cheese.
3. Cover and cook on low for 4 hours. 
4. Stir and break up the chicken. 
5. In a small bowl stir together the cornstarch with 2 Tbsp of water. Stir the mixture into the slow cooker and cook on high without the lid until sauce has thickened.
6. To serve add a handful of Fritos to a plate, top with the chicken mixture, a spoonful of cheese, some chopped cilantro and diced tomatoes. Enjoy!