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Step 1
Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
Step 2
Cook HIGH 2-3 hours or LOW 4-6.
Step 3
Top with shredded Parmesan cheese.
Step 4
If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
Step 5
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.
Step 6
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.
Step 7
Top with shredded Parmesan cheese.
Step 8
If you turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.