Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl it around. Add in the mushrooms and saute for 3 minutes. Add in a dash of salt. Then add in the onions and saute for 3 more minutes. 
2. Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off saute setting.
3. In a bowl add the kosher salt, pepper, parsley, dijon, lemon juice, garlic and olive oil. Stir. Add in the chicken and stir so that chicken is coated in the mixture. (If you’re using chicken thighs cut each thigh into 6 pieces before adding to the sauce). 
4. Add the chicken and remaining sauce into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. In a small bowl stir together the cream and cornstarch until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened. Turn off Instant Pot.
6. Serve the chicken and sauce over rice, mashed potatoes, garlic toast, cauliflower rice or egg noodles. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and swirl it around. Add in the mushrooms and saute for 3 minutes. Add in a dash of salt. Then add in the onions and saute for 3 more minutes. Transfer to the slow cooker.
2. In a small bowl stir the broth and cornstarch together until smooth. Stir the mixture into the slow cooker.
3. Add kosher salt, pepper, parsley, dijon, lemon juice, garlic, olive oil and chicken into crockpot. Stir to coat the chicken well. (If you’re using chicken thighs cut each thigh into 6 pieces before adding to the sauce).
4. Cover and cook on low for 2-3 hours. 
5. Stir in the cream. 
6. Serve the chicken and sauce over rice, mashed potatoes, garlic toast, cauliflower rice or egg noodles.