Pollo Mississippi Mud

Ingredientes

• 1 Tbsp olive oil
• 1/2 cup diced onions
• 1 Tbsp minced garlic
• 1/2 cup chicken broth
• 1 1/4 pounds boneless skinless chicken breasts or thighs, cut into 1 inch cubes
• 1 1/4 pounds yukon gold potatoes, cut into 1 inch cubes
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded sharp cheddar
• 3 slices bacon, cooked and crumbled
• 2 green onions, sliced

Preparación

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Turn Instant Pot to sauté setting. When display says HOT add in the olive oil and swirl around. Add in onions and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds.

3. 3

   Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

4. 4

   Add in the chicken and potatoes and stir. Sprinkle with the salt and pepper.

5. 5

   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.

6. 6

   Stir in the sour cream, mayo, cheddar, bacon and green onions.

7. 7

   Serve and enjoy!

8. 8

   --- Slow Cooker Instructions: ---

9. 9

   Heat a pan over medium high heat. Add in the olive oil and swirl around. Add in onions and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds. Transfer to slow cooker.

10. 10

    Add in the broth, chicken and potatoes and stir. Sprinkle with the salt and pepper.

11. 11

    Cover and cook on low for 3 hours, or until potatoes are tender.

12. 12

    Stir in the sour cream, mayo, cheddar, bacon and green onions.

13. 13

    Serve and enjoy!