Slow Cooker Lemon Chicken (Low-Carb, Paleo, Whole30) (Edit recipe)

Notes

Dark meat works better in the slow cooker because it’s less likely to dry out. I have always used chicken thighs and/or legs when making this. Having said that, as with the majority of my recipes it doesn’t matter what cut of chicken you use, it can be skin-on, skinless, bone-in, boneless, etc. If you do choose to use white meat, lower the cooking time by an hour or more in the slow cooker and 2-3 minutes for the electric pressure cooker. This is so the chicken doesn’t overcook. The meat won’t be fully submerged when the food starts cooking. Don’t worry, it’s supposed to be like this. When I use my electric pressure cooker (Instant Pot) and skinless chicken, I don’t brown the meat first. I just add it in to the appliance raw. I pretty much only saute my chicken when using my pressure cooker if it has its skin. You can use anywhere between 2-3 pounds of chicken without having to modify any measurements. I used 3 pounds of skin-on chicken thighs.