This method of cooking chicken breast is so simple & lets you prep a lot of protein at one time! These 3 variations are so versatile and give you a head start on making any meal you want that calls for chicken (like tacos, casseroles, salads, savory bowls, stir fries, soups, wraps, and more!)
6-8 boneless skinless chicken breasts
3-4 cups chicken broth
Pinch of salt
Instant Pot Steps
Add chicken breasts to instant pot. Add chicken broth until the chicken breasts are just covered (making sure not to exceed instant pot fill line). Sprinkle salt if using.
Stir, cover, seal, and pressure cook on high for 11 minutes (if using larger chicken breasts, or 8+ chicken breasts, increase the cooking time to 15-16 min)
Natural release after 10-15 min and remove cooked chicken to a container. Store separately from any broth.
Slow Cooker Steps
Add coconut aminos, ginger, garlic, coconut nectar, and orange juice to slow cooker. Stir until well combined.
Cover and cook on low for 3-3.5 hours.
Remove cooked chicken
- scroll up to the blog post to see how to make each variation! Like golden spice & coconut + soy-free teriyaki
- if you find that you need more cooking time, just cover and seal the instant pot again and cook for 3 minutes more
- strain the broth after you’re done cooking, store in the fridge, and use it for a soup later! It’ll have double the flavor it had before you put it in the pot