Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the diced onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
2. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Stir in the Better than Bouillon to dissolve. 
3. Add in the chicken. Then sprinkle the chicken with lemon zest, oregano, pepper, basil, salt, parsley and finally the tomatoes. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen chicken or 10 minutes for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting.
5. To thicken the sauce make a cornstarch slurry by stirring together 2 Tbsp of cornstarch with 3 Tbsp of water. Then turn the pot to saute setting and stir in the slurry until sauce thickens. 
6. Serve chicken with sauce over the top and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat and add in the oil and swirl it around. Add in the diced onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
2. Pour in the water and stir in the Better than Bouillon. Add in the chicken. Then sprinkle the chicken with lemon zest, oregano, pepper, basil, salt, parsley and finally the tomatoes. 
3. Cover and cook on low for 4-6 hours. 
4. To thicken the sauce make a cornstarch slurry by stirring together 2 Tbsp of cornstarch with 3 Tbsp of water. Then turn the slow cooker to high and stir in the slurry. Let sauce thicken for about 10 minutes. 
5. Serve chicken with sauce over the top and enjoy!