Ingredients
Units
Scale
- 2 pounds chicken breasts, seasoned with salt & pepper
- 1/2 cup lemon juice
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 1 garlic clove, minced
- 1 tablespoon dried basil
- 1 1/2 teaspoons salt (or more)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 lemon, sliced (optional for garnish)
- Handful fresh basil (optional for garnish)
Instructions
- Add the chicken broth, lemon juice, basil, salt, pepper, garlic powder, and onion powder to the slow cooker. Stir until well blended.
- Add the chicken. Gently toss so the chicken is evenly coated on both sides.
- Cook HIGH 2-3 hours or LOW 4-6.
- Remove the chicken & set aside. Stir in the heavy cream or coconut milk.
- Return the chicken back to the slow cooker until ready to serve.
- Serve with the cream sauce from the slow cooker. Top with lemon slices and fresh basil before serving (if using).
- Add the chicken broth, lemon juice, basil, salt, pepper, garlic powder, and onion powder to the pressure cooker. Stir until well blended.
- Add the chicken. Gently toss so the chicken is evenly coated on both sides.
- Close lid and seal valve. Set high pressure and cook 12 minutes. When cooking time has completed, quick release the pressure.
- Remove the chicken & set aside. Turn the sauté. Stir in the heavy cream or coconut milk. Cook 3-5 few minutes, stirring frequently.
- Return the chicken back to the pressure cooker until ready to serve.
- Serve with the cream sauce from the Instant Pot. Top with lemon slices and fresh basil before serving (if using).
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 298
- Sugar: 0.6 g
- Sodium: 775.1 mg
- Fat: 8.3 g
- Saturated Fat: 2.2 g
- Carbohydrates: 2.3 g
- Fiber: 0.2 g
- Protein: 50.8 g
- Cholesterol: 129.7 mg