Instant Pot Instructions: 

1. Pour 1/3 cup of the evaporated milk into a shallow bowl or a pie tin. 
2. In a separate shallow bowl add the flour, salt, pepper, poultry seasoning, paprika, garlic powder, onion powder. Stir well. 
3. In a medium bowl whisk together the evaporated milk, the cream of chicken soup and the water. Whisk until smooth.
4. Take the pieces of chicken and dip in the evaporated milk and then dredge in the flour mixture. Then place them in a pot-in-pot dish (I used a 7 inch by 3 inch Fat Daddios pan*). Once all chicken is in the pan drizzle the chicken pieces with the melted butter. Then pour the cream of chicken mixture over the top. 
5. Cover the pot-in-pot dish with foil. Pour 1 ½ cups of water into the Instant Pot. Place the pot-in-pot dish on top of a trivet/sling and lower into the bottom of the Instant Pot. 
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes (for fresh chicken) or 30 minutes (for frozen chicken). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the pan and the foil. 
7. Serve chicken and gravy with rice, potatoes or noodles. Sprinkle bacon crumbles over the top.  

Slow Cooker Instructions:

1. Pour 1/3 cup of the evaporated milk into a shallow bowl or a pie tin. 
2. In a separate shallow bowl add the flour, salt, pepper, poultry seasoning, paprika, garlic powder, onion powder. Stir well. 
3. In a medium bowl whisk together the evaporated milk, the cream of chicken soup and the water. Whisk until smooth.
4. Take the pieces of chicken and dip in the evaporated milk and then dredge in the flour mixture. Then place them in the slow cooker. Once all chicken is in the pan drizzle the chicken pieces with the melted butter. Then pour the cream of chicken mixture over the top. 
5. Cover and cook on low for 4-6 hours. Serve and enjoy! Sprinkle bacon crumbles over the top.