Slow Cooker Instructions:

1. Add broth and chicken thighs into slow cooker. Sprinkle the chicken with salt, basil, paprika, garlic powder, black pepper and red pepper flakes. Add the garlic cloves (whole) in around the chicken.
2. Cover slow cooker and cook on low for 4 hours. 
3. Stir cornstarch together with 2 Tbsp cold water until smooth. Stir the mixture into the slow cooker. Turn to high and cook for about 10 minutes. 
4. Stir a cup of the hot liquid in with the cream to temper it. Stir the cream, pesto, parmesan and spinach into the slow cooker.
5. Break the chicken up with a fork. 
6. Serve chicken and sauce over mashed potatoes or pasta.

Instant Pot Instructions:

1. Add broth and chicken thighs into Instant Pot. Sprinkle the chicken with salt, basil, paprika, garlic powder, black pepper and red pepper flakes. Add the garlic cloves (whole) in around the chicken.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.  
3. Stir cornstarch together with 2 Tbsp cold water until smooth. Turn Instant Pot to saute setting and then stir the mixture into the Instant Pot. Once sauce has thickened turn off the Instant Pot.
4. Stir a cup of the hot liquid in with the cream to temper it. Stir the cream, pesto, parmesan and spinach into the Instant Pot.
5. Break the chicken up with a fork. 
6. Serve chicken and sauce over mashed potatoes or pasta.