Instant Pot Instructions:

1. If using chicken breasts cut them into cutlets by slicing them in half so they are thinner. Pat dry. Sprinkle both sides of chicken with salt and pepper. 
2. Turn Instant Pot to sauté setting. Once display says HOT add in the butter and swirl around to melt. Add in the chicken and brown the chicken for about 3 minutes on each side. Move the chicken to a plate. You may need to work in batches.
3. Add in the garlic and sauté for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
4.  Add chicken back into the pot and sprinkle with cayenned, oregano, thyme, paprika and basil.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes (yes just 3 minutes!). When time is up let the pressure release naturally for 10 minutes. Then move valve to venting. Remove the lid. 
6. Stir in the red bell pepper strips. Turn Instant Pot to sauté setting. Stir the cornstarch in with the heavy cream. Stir the mixture into the Instant Pot to thicken up the sauce. Stir in parmesan cheese and bacon. Salt and pepper to taste. 
7. Serve chicken with sauce over rice, noodles or potatoes. 

Slow Cooker Instructions: 

1. If using chicken breasts cut them into cutlets by slicing them in half so they are thinner. Pat dry. Sprinkle both sides of chicken with salt and pepper. 
2. Add broth, chicken, garlic, cayenne, oregano, thyme, paprika and basil into slow cooker.
3. Cover and cook on low for 2-3 hours. 
4. Stir in the red bell pepper strips. Turn slow cooker to high. Stir the cornstarch in with the heavy cream. Stir the mixture into the slow cooker. Let sauce thicken for about 15 minutes.  Stir in parmesan cheese and bacon. Salt and pepper to taste. 
5. Serve chicken with sauce over rice, noodles or potatoes.