Pour broth into Instant Pot. Add in the chicken. Sprinkle the chicken with poultry seasoning, onion powder, garlic powder, pepper and salt.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure for frozen chicken or 12 minutes on low pressure for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Place chicken on a cutting board and shred or chop. Set aside.

In a small bowl stir together the cornstarch with 3 Tbsp of cold water. Turn Instant Pot to saute setting. Stir the mixture into the pot to thicken the sauce. Turn off the Instant Pot.

Stir the milk and sour cream together with a half cup of the sauce from the pot to temper it. Stir the mixture into the pot along with the chicken, cheese, bacon, green onions, almonds and hot sauce.

In a bowl mix together the crushed crackers and the butter. Sprinkle the crackers on top of chicken mixture in the Instant Pot. If you have an air fryer lid place it on top and bake for 2-3 minutes at 350° F.

Serve mixture over hot cooked rice, mashed potatoes or with a slice of crusty bread.

Add broth and chicken into slow cooker. Sprinkle the chicken with poultry seasoning, onion powder, garlic powder, pepper and salt.

Cover and cook on low for 4 horus.

Place chicken on a cutting board and shred or chop. Set aside.

In a small bowl stir together the cornstarch with 3 Tbsp of cold water. Stir the mixture into the slow cooker to thicken the sauce. Turn slow cooker to high, without the lid.

Stir the milk and sour cream together with a half cup of the sauce from the pot to temper it. Stir the mixture into the slow cooker along with the chicken, cheese, bacon, green onions, almonds and hot sauce.

In a bowl mix together the crushed crackers and the butter. Sprinkle the crackers on top of chicken mixture in the slow cooker.

Serve mixture over hot cooked rice, mashed potatoes or with a slice of crusty bread.