Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 2 minutes. Add in the mushrooms and saute for 3 more minutes. 
2. Stir in the salt, garlic powder, pepper, thyme and rosemary. 
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
4. Lay chicken tenders in the pot, in mostly one layer, if possible. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for fresh tenders or 3 minutes for frozen.
6. Meanwhile, microwave the broccoli florets according to package directions. Blend the cottage cheese in a blender until smooth and creamy. 
7. When pressure cooking time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
8. In a small bowl stir together cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Add in the cornstarch slurry to thicken sauce. Then turn off Instant Pot.
9. Stir in the broccoli and blended cottage cheese. 
10. Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, etc.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and saute for 2 minutes. Add in the mushrooms and saute for 3 more minutes. Add to the slow cooker.
2. Stir in the salt, garlic powder, pepper, thyme and rosemary.
3. In a small bowl stir together the broth and cornstarch until smooth. Stir it into the pot. Then nestle in the chicken tenders. 
4. Cover and cook on low for 2 hours. Add in the broccoli and cover and cook for 30 more minutes.  
5. Blend the cottage cheese in a blender until smooth and creamy then stir it into the slow cooker. 
6. Serve over cauliflower rice, quinoa, rice, mashed potatoes, noodles, spaghetti squash, etc.