Instant Pot Instructions:

1. Pour broth into Instant Pot. Add in the chicken. Sprinkle the chicken with salt, pepper, dill, garlic powder and Worcestershire sauce. Dump in the mushrooms. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen or 10 minutes for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
3. In a small bowl stir together cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the pot. 
4. Turn Instant Pot to saute setting. Let the sauce thicken up. Turn off the Instant Pot.
5. Add 1 cup of the sauce into the sour cream in a bowl and whisk. Pour the mixture into the Instant Pot and stir.
6. Stir in the bacon.
7. Salt and pepper to taste. Serve the chicken and sauce over rice, mashed potatoes or egg noodles.

Slow Cooker Instructions:

1. Add broth, chicken, chicken, salt, pepper, dill, garlic powder, Worcestershire sauce and mushrooms into slow cooker. 
2. Cover and cook on low for 4-6 hours.
3. In a small bowl stir together cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the slow cooker. Turn slow cooker to high and let it cook for 10 minutes without the lid. 
4. Add 1 cup of the sauce into the sour cream in a bowl and whisk. Pour the mixture into the slow cooker and stir.
5. Stir in the bacon.
6. Salt and pepper to taste. Serve the chicken and sauce over rice, mashed potatoes or egg noodles.