Description
Instant Pot (or Crockpot) cabbage, potato and chicken casserole in a creamy sauce with crispy fried onions on top.
Ingredients
Scale
- 2 Tbsp butter
- 1/2 cup diced onion
- 4–5 cups chopped cabbage
- 1/2 cup chicken broth
- 2 cups chopped cooked chicken
- 8 ounces Russet potatoes, peeled and sliced into quarter inch rounds (2 small potatoes)
- 1/4 tsp poultry seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/2 cup shredded parmesan cheese
- 1/2 cup crispy french fried onions
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the cabbage. Turn off Instant Pot.
- Stir in the chicken broth. Add chicken, potatoes (fan them out), poultry seasoning, salt and pepper into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- In a bowl whisk together the sour cream, mayo and parmesan. Stir the mixture into the pot.
- Sprinkle the top with french fried onions and serve.
Slow Cooker Instructions:
- Saute the onions in butter on the stove or if you have a slow cooker with a “stove top” function use that. Stir in the cabbage. Transfer to the slow cooker.
- Stir in the chicken broth, chicken, potatoes, poultry seasoning, salt and pepper.
- Cover and cook on low for 3-4 hours.
- In a bowl whisk together the sour cream, mayo and parmesan. Stir the mixture into the slow cooker.
- Sprinkle the top with french fried onions and serve.
- Category: Chicken
- Method: Instant Pot or Slow Cooker