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Add following to freezer bag:

  • 1 ½ to 2 pounds boneless skinless chicken breasts
  • 2 tablespoons butter or coconut oil
  • 1 tablespoon lemon pepper seasoning
  • ½ cup fresh lemon juice from about 3 lemons
  • ½ cup low sodium chicken broth

Missing Items that could have been added

  • ¼ cup whole wheat flour

Slow Cooker Instructions

  • Let thaw for about 24 hours in refrigerator

  • Remove the chicken and brown (saute) in the instant pot until browned. The chicken doesn't need to be cooked through at this point, just browned.
  • Dump remaining bag contents into the instant pot. 

  • Cook on Chicken setting, or if using another pressure cooker for 15 minutes at high pressure.
  • Serve with rice and with steamed broccoli or pasta
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