Instant Pot Instructions: 

1. Pour broth and can of French onion soup into bottom of Instant Pot*.
2. Place chicken into bottom of Instant Pot in a single layer. 
3. Spoon the cream of chicken over the top of the chicken without letting it touch the bottom of the pot. 
4. If you’d like to cook rice at the same time then place a tall trivet* into the pot. Pour 1 ½ cups rice and 2 ¼ cups water into a pan that fits inside your pot (I used my stainless steel pan*). Place the pan on top of the trivet.  
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (boneless chicken) or 18 minutes (bone-in or frozen chicken).
6. When time is up let the pressure release naturally for 5-10 minutes and then move the valve to venting. Remove the lid.
7. Carefully remove the rice pan and set it on the counter. 
8. In a small bowl stir 1 cup of hot broth into sour cream to temper. Then stir the mixture into the Instant Pot. Break up the chicken into pieces or shred.
9. Serve chicken and sauce over rice or potatoes. 

Slow Cooker Instructions:

1. Pour French onion soup and cream of chicken soup into slow cooker (no broth needed for slow cooker version). Stir together well. 
2. Add in the chicken.
3. Cover and cook on low 4-6 hours.
4. In a small bowl stir 1 cup of hot broth into sour cream to temper. Then stir the mixture into the slow cooker. Break up the chicken into pieces or shred.
5. Serve chicken and sauce over rice or potatoes.