Instant Pot Instructions: 

1. Pour water into Instant Pot. Place chicken into the Instant Pot. Dump mushrooms on top of chicken. Add in the onion flakes, bouillon, onion powder, paprika, garlic powder and pepper. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (for fresh or frozen). Let the pressure release naturally for about 10 minutes then move valve to venting. Remove the lid. 
3. Move chicken to a cutting board and chop or shred. 
4. In a small bowl stir together the sour cream, cornstarch, lemon and dill. Turn Instant Pot to saute setting and stir in the sour cream mixture. Once sauce is thickened turn off the pot. Stir in the chicken. 
5. Serve the chicken and sauce. Try serving over mashed potatoes, egg noodles, rice, cauliflower rice, spaghetti squash, etc. 

Slow Cooker Instructions:

1. Add water, chicken, mushrooms, onion flakes, bouillon, onion powder, paprika, garlic powder and pepper into slow cooker.
2. Cover and cook on low for 4-6 hours.
3. Move chicken to a cutting board and chop or shred. 
4. In a small bowl stir together the sour cream, cornstarch, lemon and dill. Stir the mixture into the slow cooker and turn to high. Stir in the chicken. Cook for 10-20 minutes without the lid until sauce has thickened.  
5. Serve the chicken and sauce. Try serving over mashed potatoes, egg noodles, rice, cauliflower rice, spaghetti squash, etc.