Instant Pot Instructions:

1. Pour broth into Instant Pot. Add in the chicken. Sprinkle the chicken with salt, pepper and garlic powder. Spoon the cream of mushroom soup over the top of the chicken (don’t stir). 
2. If you’d like to make pot-in-pot rice: place a tall trivet* into the pot. Place a pot in pot dish* on top of the trivet. Add 2 cups water into dish and then add the rice into the water. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
4. Carefully remove the rice dish. Set aside. Take the trivet out of the pot. Stir the sour cream, bacon and parsley into the pot. 
5. Serve chicken and sauce over the rice. 

Slow Cooker Instructions:

1. Add broth, salt, pepper, garlic powder and cream of mushroom soup into slow cooker. Stir. Then nestle the chicken into the slow cooker.
2. Cover slow cooker and cook on low for 2 hours. 
3. Stir the sour cream, bacon and parsley into the slow cooker. 
4. Serve chicken and sauce over hot cooked rice or mashed potatoes. 

Oven Instructions:

1. Heat oven to 375 degrees.
2. Add chicken into a greased baking dish. Add broth, salt, pepper, garlic powder, cream of mushroom soup, sour cream, bacon and parsley into a bowl. Stir well. Spoon the mixture over the chicken.
3. Bake for 25 minutes. 
4. Serve chicken and sauce over hot cooked rice or mashed potatoes.