• Preheat your oven to 400. Line a baking sheet with foil and lay the bacon strips out evenly. Bake for 12-15 minutes or until desired level of crispiness is reached. Transfer them to a paper towel lined plate to drain. Set aside until ready to crumble and serve.

Instant Pot Instructions

• Press saute and add the ghee. Once it is melted, add in the carrots, celery, onion, and garlic. Saute for 3-4 mins until they are starting to soften. Add in the chicken pieces, potatoes, broth, hot sauce, and herbs/spices. Give everything a good stir. Lock the lid and cook on high pressure for 12 minutes.
• Meanwhile, make the cashew cream (if using). Combine the cashew cream ingredients in a high-powered blender and blend on high for 30 seconds to 1 minute. It shoulld be very thick and creamy and no chunks of cashews should remain. Manually release the pressure on the Instant Pot. Use two forks to shred the chicken right in the pot. Pour in the cashew cream, stir, and hit the "saute" button. Let the soup boil for a few minutes and stir while it thickens. Serve topped with crumbled bacon and green onions. Enjoy!

Slow Cooker Instructions

• Make the bacon as directed above. Throw the carrots, celery, onion, garlic, chicken pieces, potatoes, broth, hot sauce, and spices/herbs into the slow cooker. Stir well. Cook on high 4-5 hours or low 8-10 hours. Make the cashew cream sauce. When the soup is done, shred chicken with a fork. Stir in your preferred cream. Turn the slow cooker to high heat and let it thicken for a few minutes while stirring. Top with bacon bits and green onions and enjoy!