A quick and simple meat and potatoes recipe that you can make in a short time either by slow cooker or by instant pot! Which ever works for you!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: Serves 4
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 pounds red potatoes, chopped
1/2 cup Parmesan cheese, grated
3/4 cup Parmesan cheese, shredded
2 garlic cloves, minced
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon extra-virgin olive oil
Salt & pepper to taste
3/4 cup low-sodium chicken broth (for Instant Pot ONLY)
Instructions:
Slow Cooker:
Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
Cook HIGH 2-3 hours or LOW 4-6.
Top with shredded Parmesan cheese.
If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
Instant Pot
Pressure Cooker:
Pour broth into the pressure cooker. In a large bowl add all the ingredients EXCEPT the shredded Parmesan cheese.
Pour the food mixture on top of the broth.
Close lid and seal valve. Set high pressure and cook for 10 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). When done, quick release pressure.
Top with shredded Parmesan cheese.
If you turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.
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