Set the Instant Pot to Sauté mode and heat the olive oil.

Season the chicken with salt, thyme, pepper, crushed red pepper, and oregano.

Sear the chicken for 4–5 minutes per side, or until lightly golden. Remove from the pot and set aside.

Pour a small splash of broth into the pot and scrape up any browned bits from the bottom.

Add the remaining broth, tomato sauce, garlic, and sun-dried tomatoes. Stir well and return the chicken to the pot.

Seal and cook on High Pressure for 5 minutes. Quick release or natural release—both work.

Remove the chicken and dice or shred.

In a small bowl, temper the Greek yogurt and heavy cream by whisking in a few spoonfuls of the hot sauce from the pot. (This prevents curdling.)

Stir the tempered mixture back into the pot along with the spinach and Parmesan. Mix until the spinach wilts.

Return the chicken to the sauce and stir to coat.

Serve over rice, pasta, or veggies.

Season the chicken with salt, thyme, pepper, crushed red pepper, and oregano.

Place the chicken in the bottom of the slow cooker.

In a bowl, mix the broth, tomato sauce, garlic, and sun-dried tomatoes. Pour over the chicken.

Cover and cook on Low for 4–6 hours or High for 2–3 hours, or until the chicken is fully cooked.

Remove chicken and dice or shred.

Temper the Greek yogurt and heavy cream by whisking in a few spoonfuls of hot liquid from the slow cooker.

Stir the tempered mixture into the slow cooker along with the Parmesan and spinach. Mix until smooth and the spinach wilts.

Add the chicken back into the sauce and stir to combine.

Serve warm over rice, pasta, or vegetables.