Step 1

Cook the chickenFor the Instant Pot. Place chicken in Instant Pot and pour in the water. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes (or 12 minutes for frozen chicken). Let the pressure release naturally for at least 10 minutes and then move the valve to venting. Remove the lid. Place the chicken on a cutting board and roughly chop it. (I used this chopper* and it worked great.) Put the chicken in an airtight container and set in the fridge to cool. Discard the water in the pot.

Step 2

For the Slow Cooker. Place chicken in the slow cooker and pour in the water. Cover and cook on low for 4-6 hours. Remove the lid. Place the chicken on a cutting board and roughly chop it. (I used this chopper* and it worked great.) Put the chicken in an airtight container and set in the fridge to cool. Discard the water in the slow cooker.

Step 3

Prepare the dressing. In a small bowl stir together the mayo, sour cream, lemon juice, dill, parsley, mustard, salt and pepper. Set aside.

Step 4

Chop. Chop and prepare the green onions, celery, grapes and almonds.

Step 5

Stir it all together. Once chicken is cooled stir everything all together until chicken is well coated. Salt and pepper to taste.

Step 6

Serve. Serve the chicken on a bed of lettuce, on buns or on croissants.