Ingredients
Units
Scale
- 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)
Instructions
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 518
- Sugar: 1.8 g
- Sodium: 671.9 mg
- Fat: 17.9 g
- Saturated Fat: 7 g
- Carbohydrates: 21.8 g
- Fiber: 2.5 g
- Protein: 65.1 g
- Cholesterol: 187.1 mg