Instant Pot Instructions:

1. Add chicken, garlic powder, paprika, salt, pepper and olive oil to a ziplock bag or a container. Shake to coat chicken in the seasonings. 
2. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Turn off Instant Pot.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Add the chicken into the pot.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
5. Move chicken out of the pot and shred. 
6. Zest one of the lemons and add the zest into the pot. Add juice from the lemon into the pot. 
7. Turn Instant Pot to sauté and thicken the sauce with a cornstarch slurry. Stir together 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the Instant Pot. The sauce will thicken quickly. Turn off Instant Pot once it has thickened.
8. Stir the chicken into the sauce to coat the chicken well. Taste test and add salt and pepper to taste.
9. Slice up the other lemon and chop some parsley. Serve the chicken and sauce over rice and top with a few lemon slices and some parsley. Eat and enjoy!

Slow Cooker Instructions:

1. Add chicken, garlic powder, paprika, salt, pepper and olive oil to a ziplock bag or a container. Shake to coat chicken in the seasonings. 
2. Add the chicken into the slow cooker.
3. Saute the onions in the butter on the stove. Add in garlic and saute for just 20 seconds so it doesn’t burn. Add to the slow cooker. Add in broth. Stir.
4. Cover and cook on low for 4-6 hours.
5. Move chicken out and shred. 
6. Zest one of the lemons and add the zest into the slow cooker. Add juice from the lemon into the pot. 
7. Turn slow cooker to high. Stir together 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Stir the mixture into the slow cooker. Let it cook without the lid until sauce has thickened.
8. Stir the chicken into the sauce to coat the chicken well. Taste test and add salt and pepper to taste.
9. Slice up the other lemon and chop some parsley. Serve the chicken and sauce over rice and top with a few lemon slices and some parsley. Eat and enjoy!