Slow Cooker/instant Pot Garlic Parmesan Chicken & Potatoes

Garlic Parmesan fowl & potatoes is an smooth yet comforting dish that the entire circle of relatives will enjoy. Make this meal for your gradual cooker or Instant Pot.

No, this isn't low-carb, paleo, or whole30. But from the response of my fans when I made this on social media, I don’t suppose you’ll care.  If you noticed me make this on social media months ago, thank you to your staying power. This turned into a famous one that took longer than I anticipated to get published right here at the blog. After three rounds of recipe checking out, I nearly gave up however I’m glad I didn’t. Having made this numerous distinctive ways, I ultimately went with casserole shape of garlic Parmesan hen & potatoes. But you could make this many extraordinary approaches.

yield: 8 servingsHaedarprint recipe

Slow Cooker/instant Pot Garlic Parmesan Chicken & Potatoes

prep time: 30 MINScook time: 4 HOURStotal time: 4 hours 30 mins

Garlic Parmesan fowl & potatoes is an smooth yet comforting dish that the entire circle of relatives will enjoy. Make this meal for your gradual cooker or Instant Pot.

INGREDIENTS:

  • 1 1/2 pounds red potatoes, chopped
  • 3/4 cup Parmesan cheese, shredded
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup low-sodium chicken broth (for Instant Pot)
  • Salt & pepper to taste
    • plus more for garnish
  • 1 tsp. Italian seasoning

INSTRUCTIONS:

Slow Cooker:
  1. Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.
  3. Top with shredded Parmesan cheese.
  4. 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:
  1. 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.
  2. 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.
  3. Top with shredded Parmesan cheese.
  4. 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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