Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Move bacon to a paper towel lined plate with a slotted spoon and set aside. 
2. Add the mushrooms and celery into the bacon grease and saute for 5 minutes.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
4. Add in the chicken, bell pepper, salt, pepper, paprika, poultry seasoning and garlic powder. 
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 a cup of the hot mixture into the half and half to temper it. Then stir the half and half into the pot. 
7. Stir cornstarch together with 3 Tbsp of cold water until smooth. Turn Instant Pot to saute setting and then stir the cornstarch into the pot until thickened. Turn off saute setting. 
8. Stir in the water chestnuts, pimentos, peas and bacon. 
9. Serve over hot cooked rice (I used a separate instant pot to cook the rice).

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the bacon and cook until crispy. Move bacon to a paper towel lined plate with a slotted spoon and set aside.
2. Add the mushrooms and celery into the bacon grease and saute for 5 minutes. Transfer to slow cooker.
3. Stir in the broth, chicken, bell pepper, salt, pepper, paprika, poultry seasoning and garlic powder. 
4. Cover and cook on low for 3 hours.
5. Stir a cup of the hot mixture into the half and half to temper it. Then stir the half and half into the slow cooker. 
6. Stir cornstarch together with 3 Tbsp of cold water until smooth. Turn slow cooker to high and cook without the lid for 10 minutes, or until thickened.
7. Stir in the water chestnuts, bacon, pimentos and peas. 
8. Serve over hot cooked rice (I used a separate instant pot to cook the rice).