Instant Pot Instructions:

1. Turn Instant Pot to sauté. When display says HOT add in the butter and let it melt. Add in the onions and sauté for 4 minutes. Add in the garlic and sauté for 1 minute. Turn off sauté setting.
2. If using chicken breasts or thighs slice them into thick strips across the grain so that they are the size of chicken tenders. Add the chicken into the pot. 
3. Toss in the salt, pepper, paprika, garlic powder, onion powder and Italian seasoning. Stir and coat the chicken in the seasonings. 
4. Add in the broth and scrape the bottom of the pot so that nothing is sticking. 
5. 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 the valve to venting. Remove the lid.
6. Pour in the evaporated milk. Turn Instant Pot to sauté setting. In a small bowl stir together 4 Tbsp of cornstarch with 4 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Turn off Instant Pot.
7. Stir in parmesan cheese. 
8. Serve chicken and sauce over mashed potatoes, noodles or rice with a bit of chopped basil on top.

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 in the garlic and sauté for 1 minute. Add mixture to slow cooker.
2. Add the chicken, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning. Stir and coat the chicken in the seasonings. Add in the broth. In a small bowl stir together 4 Tbsp of cornstarch with 4 Tbsp of water. Pour the mixture into the slow cooker. Stir.
3. Cover slow cooker and cook on low for 2-3 hours or until chicken reaches internal temperature of 165° F. 
4. Remove the lid and stir in the evaporated milk and parmesan cheese. 
5. Serve chicken and sauce over mashed potatoes, noodles or rice with a bit of chopped basil on top.