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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!)
Ingredients
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6-8 boneless skinless chicken breasts
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3-4 cups chicken broth
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Pinch of salt
Instructions
Instant Pot Steps
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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.
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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)
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Natural release after 10-15 min and remove cooked chicken to a container. Store separately from any broth.
Slow Cooker Steps
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Add coconut aminos, ginger, garlic, coconut nectar, and orange juice to slow cooker. Stir until well combined.
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Cover and cook on low for 3-3.5 hours.
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Remove cooked chicken
Notes
- 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
