Country Farm Chicken Casserole–an Instant Pot or slow cooker dinner with tender bites of chicken, mushrooms, and perfectly seasoned potatoes in a creamy bacon-flavored sauce.
Country Farm Chicken Casserole
This one was so good. The bacon grease gives everything savory, smoky flavor. The chicken and mushrooms come out so tender. The potatoes are perfectly seasoned and soak up all that creamy sauce. Greg and I both couldn’t stop eating it, and honestly, you might want to double this one because it disappears fast!
Ingredients/Substitution Ideas
- Bacon
- Onion
- Mushrooms
- Chicken Broth
- Boneless Skinless Chicken Thighs
- Russet Potatoes–or yukon gold, red potatoes
- Kosher Salt
- Black Pepper
- Garlic Powder
- Poultry Seasoning
- Smoked Paprika
- Heavy Cream–or half and half, milk
- Cornstarch
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Set aside.
Add the onions and mushrooms into the Instant Pot with the bacon grease. Sauté for 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add chicken into Instant Pot. Lay the potatoes evenly over the top of the chicken. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the sauce. Turn off Instant Pot.
Stir some of the sauce into the cream to temper it. Stir the cream mixture into the pot.
Sprinkle the bacon on top and serve.
Notes/Tips
- Serve with a green salad, steamed broccoli, or roasted asparagus.
- Swap chicken thighs for chicken breast if you prefer leaner meat.
- Use baby gold potatoes instead of russets for a creamier texture.
- Add frozen peas or green beans at the end for color and freshness.
- Replace heavy cream with half-and-half or evaporated milk for a lighter version.
- Taste and adjust seasoning after stirring in the cream. Salt levels can vary depending on your bacon and broth.
- This recipe is gluten free.
- I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with bacon are Instant Pot Bacon Barbecue Meatloaf with Mashed Potatoes and Instant Pot Bacon Ranch Chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Country Farm Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5-10 minute NPR)
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
An Instant Pot or slow cooker dinner with tender bites of chicken, mushrooms, and perfectly seasoned potatoes in a creamy bacon-flavored sauce.
Ingredients
- 4 slices thick cut bacon, chopped
- 1 cup chopped onion
- 4 oz sliced mushrooms
- 1/2 cup chicken broth
- 16 oz boneless skinless chicken thighs, cut into bite size pieces
- 16 oz russet potatoes, peeled and cut into 1/2 inch cubes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- Dash of smoked paprika
- 1/4 cup heavy cream
- 1 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Set aside.
- Add the onions and mushrooms into the Instant Pot with the bacon grease. Sauté for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add chicken into Instant Pot. Lay the potatoes evenly over the top of the chicken. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the sauce. Turn off Instant Pot.
- Stir some of the sauce into the cream to temper it. Stir the cream mixture into the pot.
- Sprinkle the bacon on top and serve.
Slow Cooker Instructions:
- Cook bacon until crispy (on the stove top or in an air fryer).
- Sauté the onions and mushrooms in 2 Tbsp of bacon grease. Transfer the slow cooker.
- Pour in the broth, chicken and potatoes. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika.
- Cover and cook on low for 2-3 hours, or until potatoes are tender.
- Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Stir the slurry into the slow cooker to thicken the sauce. Turn slow cooker to high and cook without the lid for 10 minutes.
- Stir some of the sauce into the cream to temper it. Stir the cream mixture into the slow cooker.
- Sprinkle the bacon on top and serve.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More Instant Pot recipes with chicken and potatoes…
Chicken Murphy
An Instant Pot or slow cooker dish featuring Italian sausage, tender chicken thighs, red potatoes, and mushrooms in a savory sauce.
Heritage Casserole
A one-pot meal featuring smoked sausage, tender chicken, red potatoes, and bell peppers, perfectly seasoned and cooked in the Instant Pot or slow cooker for an easy, comforting dinner.
Dilly Dally Chicken
A creamy dill chicken and potato dish with savory mushrooms in a creamy yogurt sauce. Make it in your Instant Pot or slow cooker.
Amish Underground Casserole
Chicken and gravy topped with a layer of mashed potatoes made in your Instant Pot.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Delicious! I was just scrolling through trying to find something quick and easy and saw this…..so glad I tried it! Family loved it too. I did use a can of mushrooms because I didn’t have fresh ones, and used chicken breasts; the meat turned out plenty moist. Weird thing…I love the taste of bacon, which makes this dish, but don’t get excited about about eating cooked strips of bacon. Anyway, this will definitely be on the menu again soon. Thanks! 🥓🍗🥔—😋
Me to ok the bacon – I buy the bags of bacon crumbles at Costco and keep them in the freezer for recipes.
Yay! I’m so glad you found it and loved it. Sounds like it hit the spot! 😊 Great idea using canned mushrooms and chicken breasts!