Instant Pot Instructions:

1. Pour water into Instant Pot and stir in the Better than Bouillon. Lay the chicken into the pot. Sprinkle the chicken with the onion powder, garlic powder, salt, pepper, red pepper and poultry seasoning. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. 
3. While chicken is cooking melt the butter in a small pan over medium heat. Add in the panko and toast until golden brown. Remove from heat and set aside.
4. When time on Instant Pot is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. 
5. In a small bowl stir together cornstarch with equal parts cold water until smooth. Turn Instant Pot to saute setting and stir the cornstarch slurry into the pot to thicken the sauce. Stir in the milk, hashbrowns, cheese and spinach until heated through. 
6. Taste test and add salt and pepper to taste.
7. Scoop into bowls and top each serving with some of the panko topping.

Slow Cooker Instructions:

1. Pour water into slow cooker and stir in the Better than Bouillon. Lay the chicken into the slow cooker. Sprinkle the chicken with the onion powder, garlic powder, salt, pepper, red pepper and poultry seasoning. 
2. Cover and cook on low for 2 hours. 
3. While chicken is cooking melt the butter in a small pan over medium heat. Add in the panko and toast until golden brown. Remove from heat and set aside.
4. After 2 hours, in a small bowl stir together cornstarch with equal parts cold water until smooth. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Stir in the milk, hashbrowns, cheese and spinach. Cover and cook on high for 30 more minutes.
5. Taste test and add salt and pepper to taste.
6. Scoop into bowls and top each serving with some of the panko topping.