Instant Pot Instructions:

1. Cut chicken thighs into 1 inch cubes. Add them into the Instant Pot. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, poultry seasoning and smoked paprika. Pour in the chicken broth. Dump the green beans, carrots and corn on top.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
3. Stir in the cheese and heavy cream.
4. In a small bowl stir together the cornstarch with ¼ cup of cold water until smooth. Turn Instant Pot to saute setting. Pour the slurry into the pot, stir until sauce has thickened. Turn of Instant Pot.
5. Serve chicken, sauce and veggies plain or over the top of potatoes, noodles or rice.

Slow Cooker Instructions:

1. Cut chicken thighs into 1 inch cubes. Add them into the slow cooker. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, poultry seasoning and smoked paprika. Stir in the broth, green beans, carrots and corn.
2. Cover and cook on low for 2-3 hours.
3. Stir in the cheese and heavy cream.
4. In a small bowl stir together the cornstarch with ¼ cup of cold water until smooth. Pour the slurry into the pot and stir. Turn slow cooker to high and cook without the lid until sauce has thickened. 
5. Serve chicken, sauce and veggies plain or over the top of potatoes, noodles or rice.