https://fabulesslyfrugal.com/recipes/slow-cooker-lemon-pepper-chicken-recipe/

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