Instant Pot Instructions: 

1. Add chicken into Instant Pot. Sprinkle with the seasoning salt and toss so that the chicken is coated. 
2. Pour in the broth. Dump mushrooms on top of chicken. Add in the garlic powder, parsley, onion flakes, Dijon mustard and honey. Don’t stir.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
4. In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to sauté setting. Stir the cornstarch slurry into the pot. Turn off Instant Pot once the mixture has thickened. 
5. In a small bowl stir together the sour cream and a quarter cup of the sauce from the pot. Then stir the mixture into the Instant Pot.
6. Stir in the cheese and bacon. 
7. Serve the chicken and sauce over potatoes, noodles, rice or cauliflower rice. 

Slow Cooker Instructions:

1. Add chicken into slow cooker. Sprinkle with the seasoning salt and toss so that the chicken is coated. 
2. Add in the broth, mushrooms, garlic powder, parsley, onion flakes, Dijon mustard and honey. Stir to coat the chicken.
3. Cover and cook on low for 3-4 hours. 
4. In a small bowl stir together the cornstarch and water until smooth. Turn slow cooker to HIGH. Stir the cornstarch slurry into the slow cooker. Let thicken for about 10 minutes. 
5. In a small bowl stir together the sour cream and a quarter cup of the sauce from the slow cooker. Then stir the mixture into the slow cooker.
6. Stir in the cheese and bacon. 
7. Serve the chicken and sauce over potatoes, noodles, rice or cauliflower rice.