Instant Pot Instructions: 

1. Turn Instant Pot to sauté setting. When display says hot add in the butter and let it melt. Add in the onions and sauté for 4 minutes. Add in the mushrooms and toss well. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the chicken, carrots, vinegar, garlic powder, chives, parsley, rosemary, thyme, salt and pepper. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. 
5. While chicken is cooking prepare your biscuits:
   1. Preheat oven to 400° F. In a bowl stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, add milk all at once. Stir just until dough clings together. 
   2. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½ inch thickness. Cut with a biscuit cutter (or use a glass), dipping cutter into flour between cuts. 
   3. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden brown. (Makes between 10 to 12 biscuits). 
6. When time is up on Instant Pot let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Move chicken to a cutting board and chop or shred.
7. Turn Instant Pot to sauté setting. In a glass measuring cup stir the heavy cream and the cornstarch together until smooth. Stir some of hot liquid from Instant Pot into the cream. Then stir the whole mixture into the Instant Pot. The gravy will thicken quickly. Turn off Instant Pot.
8. Stir chicken back into Instant Pot. Ladle chicken and gravy over biscuits that have been sliced open.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onions and sauté for 4 minutes. Add to slow cooker.
2. Add in the mushrooms, chicken, carrots, vinegar, garlic powder, chives, parsley, rosemary, thyme, salt and pepper. 
3. Cover and cook on low for 4-6 hours.
4. About a half hour before chicken is done prepare your biscuits:
   1. Preheat oven to 400° F. In a bowl stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, add milk all at once. Stir just until dough clings together. 
   2. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½ inch thickness. Cut with a biscuit cutter (or use a glass), dipping cutter into flour between cuts.
   3. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden brown. (Makes between 10 to 12 biscuits).
5. Move chicken to a cutting board and chop or shred.
6. In a glass measuring cup stir the heavy cream and the cornstarch together until smooth. Stir some of hot liquid from slow cooker into the cream. Then stir the whole mixture into the slow cooker. Turn slow cooker to high and cook without the lid until sauce thickens (about 10-20 minutes).
7. Stir chicken back into slow cooker. Ladle chicken and gravy over biscuits that have been sliced open.