Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion, garlic, celery and mushrooms. Saute for 4 minutes.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in the carrots, bay leaf, thyme, chicken, salt, pepper and corn.
4. Uncoil strips of cornbread/crescent dough and with scissors, snip into 1 inch squares. Add them into the pot.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes  (or low pressure for 5 minutes). When time is up let sit for 5-10 minutes and then move valve to venting. Remove the lid.
6. Discard the bay leaf. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion, garlic, celery and mushrooms. Saute for 4 minutes. Add to the slow cooker.
2. Add the broth, carrots, bay leaf, thyme, chicken, salt, pepper and corn into slow cooker.
3. Uncoil strips of cornbread/crescent dough and with scissors, snip into 1 inch squares. Add them into the slow cooker.
4. Cover and cook on low for 6 hours or on high for 3-4 hours.
5. Discard the bay leaf. Ladle into bowls and serve.