Instant Pot Instructions:

1. Pour water into Instant Pot. Add in the chicken tenderloins.
2. In a bowl, stir together the chili sauce, onion soup mix, brown sugar, cayenne and Worcestershire sauce. Spoon the mixture over the top of the chicken. 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 3 minutes (fresh or frozen chicken). When time is up let pot sit for 5 minutes then move valve to venting. Remove the lid.
4. In a small bowl stir together 2 Tbsp cornstarch and 2 Tbsp water until smooth. Turn Instant Pot to saute setting. Add in the cornstarch slurry and stir until sauce thickens. Turn off Instant Pot.
5. Serve chicken and sauce over hot cooked rice. 

Slow Cooker Instructions:

1. In a bowl whisk together the water, chili sauce, onion soup mix, brown sugar, cayenne and Worcestershire sauce.
2. Add chicken into slow cooker. Spoon the mixture over the chicken. 
3. Cover and cook on low for 2-3 hours.  
4. If you’d like to thicken the sauce then stir together 2 Tbsp cornstarch and 2 Tbsp water until smooth. Add in the cornstarch slurry and stir. Turn slow cooker to high and cook without lid until sauce thickens. 
5. Serve chicken and sauce over hot cooked rice.