Instant Pot Instructions:

1. Add lemon juice, lime juice, vinegar, olive oil, chicken broth, garlic, salt and pepper into Instant Pot. Stir well. Add the chicken into the pot, in one layer as much as possible.
2. 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 8 minutes and then move valve to venting and remove the lid. 
3. Move pieces of chicken to a plate. Stir the mustard into the pot. Stir the cornstarch and water together until smooth. Turn Instant Pot to saute setting and stir the cornstarch slurry into the pot. Let it thicken the sauce. Turn off Instant Pot. Stir in the heavy cream.
4. Add chicken into the Instant Pot and stir to coat in the sauce. 
5. Serve chicken and enjoy!

Slow Cooker Instructions:

1. Add lemon juice, lime juice, vinegar, olive oil, chicken broth, garlic, salt and pepper into slow cooker. Stir well. Add the chicken into the slow cooker, in one layer as much as possible.
2. Cover and cook on low for 2 hours. 
3. Move pieces of chicken to a plate. Stir the mustard into the crockpot. Stir the cornstarch and water together until smooth. Turn slow cooker to high. Stir the cornstarch slurry into the slow cooker. Let it thicken the sauce. Stir in the heavy cream.
4. Add chicken into the slow cooker and stir to coat in the sauce. 
5. Serve chicken and enjoy!