Instant Pot Instructions:

1. Pour chicken broth in bottom of Instant Pot. Add chicken into the pot (overlap slightly, don’t stack straight on top of each other). Sprinkle the chicken with kosher salt, pepper and paprika. 
2. Dump the mushrooms on top of the chicken.
3. Stir the dijon, honey and lemon juice together and dump into the pot. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
5. Remove the chicken and mushrooms with a slotted spoon and place on a platter. 
6. Turn Instant Pot to sauté setting. Stir in the mayonnaise. Stir in a cornstarch slurry of 3 Tbsp cornstarch mixed with 3 Tbsp of water. Once the sauce has thickened turn off the Instant Pot. Add salt and pepper to taste. 
7. Spoon some of the sauce over the chicken. Place a piece of bacon on top of each piece of chicken. Sprinkle 1 Tbsp of each type of cheese over each piece of chicken. Place under oven broiler for 2-3 minutes until cheese has melted. 
8. Serve and enjoy with extra sauce. 

Slow Cooker Instructions:

1. Add chicken into the slow cooker. Sprinkle the chicken with kosher salt, pepper and paprika. 
2. Dump the mushrooms on top of the chicken.
3. Stir the dijon, honey, lemon juice and mayo together and dump into the slow cooker.
4. Cover and cook on low for 4-6 hours. Remove the lid.
5. Remove the chicken and mushrooms with a slotted spoon and place on a platter. Drizzle with sauce.
6. Place a piece of bacon on top of each piece of chicken. Sprinkle 1 Tbsp of each type of cheese over each piece of chicken. Place under oven broiler for 2-3 minutes until cheese has melted. 
7. Serve and enjoy with extra sauce.