clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Exhausted Mom Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: 4-6 servings 1x


A super fast and easy, dump and go Instant Pot one pot meal with potatoes, chicken and vegetables. Perfect for those nights when you’re too tired to cook!


  • 1/2 cup chicken broth
  • 2 cups cooked, chopped chicken
  • 1 1/2 pound red potatoes, cut into half inch cubes
  • 1 (12 oz) bag frozen vegetables (I used broccoli, cauliflower and carrot mix)
  • 1 cup Bertolli garlic alfredo sauce
  • 1 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • Salt and pepper


Instant Pot Instructions:

  1. Pour broth into Instant Pot. Add in the cooked chicken. Then layer in the potatoes, vegetables, alfredo sauce, dijon and lemon juice. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
  3. Stir. Salt and pepper to taste (I added two big pinches). Serve and enjoy!

Slow Cooker Instructions:

  1. Add broth, chicken, potatoes, vegetables, alfredo sauce, dijon and lemon juice into slow cooker and stir. 
  2. Cover and cook on low for 3-4 hours, or until potatoes are cooked through.
  3. Stir. Salt and pepper to taste. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot