Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Set aside.
2. Add the onions and mushrooms into the Instant Pot with the bacon grease. Sauté for 5 minutes.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
4. Add chicken into Instant Pot. Lay the potatoes evenly over the top of the chicken. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
6. Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the sauce. Turn off Instant Pot. 
7. Stir some of the sauce into the cream to temper it. Stir the cream mixture into the pot. 
8. Sprinkle the bacon on top and serve. 

Slow Cooker Instructions:

1. Cook bacon until crispy (on the stove top or in an air fryer).
2. Sauté the onions and mushrooms in 2 Tbsp of bacon grease. Transfer the slow cooker. 
3. Pour in the broth, chicken and potatoes. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika. 
4.  Cover and cook on low for 2-3 hours, or until potatoes are tender. 
5. Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Stir the slurry into the slow cooker to thicken the sauce. Turn slow cooker to high and cook without the lid for 10 minutes. 
6. Stir some of the sauce into the cream to temper it. Stir the cream mixture into the slow cooker. 
7. Sprinkle the bacon on top and serve.