POULTRY *2C* CA - CHICKEN BURRITO
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016.
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
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"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
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The recipes follow the last listing! Scroll down!
You Will Find:
Caesar Chicken Breast Sandwiches, By: Tammy Ullrich, October 5, 2015
Cafe Rio Copycat Chicken*, By: Samantha Freeland, April 6, 2015
Cajun Chicken
Cajun Chicken Linguine*, By: Carrie Montgomery
Campbell’s Sweet Teriyaki Chicken Sauce*, By: Kathy Olson, September 2, 2015
Cantonese Steamed Chicken, By: Debby Gardiner Wuzzardo
Caper-Lemon Chicken Thighs*, By: Michele Panzer-Evans
Caramel Chicken*, By: Penny Watts, November 15, 2019
Cashew Chicken, Crock Pot, By: Laura Jemes
Catch-Up Chicken*, By: Arlene Babiskin Gordon
Chicken & Broccoli*, By: Claudia C. Davis, September 15, 2016
Chicken & Butter Beans*, By: Angie Neil, September 1, 2016
(The following have been TRANSFERRED to Chili, Sauces, Soups, Stews, C Cabbage – Chicken
Chicken & Dressing*, By: Marilyn Giggles-Rainey Scott, February 12, 2015
Chicken & Dressing, By: Kathleen Valentine
Chicken & Dumplings – A Different Version*, By: Sue Karasek Nottmeier, March 13, 2015
Chicken & Dumplings, By: Kathleen Sanden
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Chicken & Dumplings*, - (Adapted from King Arthur Flour), By: Terri Bionda Jacobs
Chicken & Dumplings*, (Bisquick), By:Tina Nordhavn-Allman, May 14, 2014
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Chicken & Dumplings*, By: Jennifer Kellogg)
Chicken & Onions Smothered in Gravy*, By: Johnetta Owens, February 17, 2015
Chicken & Sauerkraut, By: Shirley Ray, December 29, 2015
Chicken & Sausage Cacciatore, By: Michele Pilhorn
Chicken & Stuffing
Chicken & Stuffing*, By: Jill Allmandinger Moyer , June 4, 2015
Chicken & Stuffing*, By: Jenn Mueller Venerable, October 4, 2014
Chicken & Stuffing, By: Julie Okamoto Spencer
Chicken & Vegetables, By: S Alfred Baker, October 31, 2014
Chicken Alfredo*, By: Lori Parker, March 20, 2015
Chicken Alfredo*, By: Wendy Smith Blankenship
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
Chicken Alfredo with Broccoli*, By: Jessica Michelle Darbrow, January 28, 2019
Chicken Alfredo with Cheese Ravioli, By: Dennis Becraft, September 10, 2017
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Chicken Béchamel, By: Dixie Upchurch
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 - Cross Posted in Layered Meals
Chicken Breast & Fresh String Beans*, By: Gabriela Fatone, April 30, 2015
Chicken Breast #1, By: Jessica Conol
Chicken Breast #2, By: Charlotte Cicchelli
Chicken Breast #3, Boneless Skinless*, By Tracy McCollom Giles
Chicken Breast #4, By: Kathleen Kinner Michalak
Chicken Breast #5, By: Audrey D Kline
Chicken Breast #6*, By: Jessica Conol, May 19, 2014
Chicken Breast Dinner*, By: Janis Joseph Koester, July 17, 2014
Chicken Breast Dinner, By: Marisa Stemple Beard
Chicken Breast Dinner, By: Michele Panzer-Evans, November 15, 2014
Chicken Breast Fillet with Green Chiles, Vegetables and Fruit*, By: Cathy Schultz, June 12, 2014
Chicken Breast in the Slow Cooker*, By: Jessica Conol
Chicken Breast, Legs and Thigh*, By: Lorrie Henderson at Earthbound Farms, February 27, 2015
Chicken Breast Marinated in Italian Dressing & Garlic*, By: Melanie Cristal
Chicken Breast on the Pyramid Mat*, Aurelia Dougan McCollom April 27, 2014
Chicken Breast Pizza’s*, By: Karen E. Schasel Millard, January 24, 2017 – Cross Posted in Fast & Easy
Chicken Breast Tenderloin Sandwiches*, By: Allana Robinson, February 11, 2019
Chicken Breast Tenders, Steam Baked*, By: Jessica Conol
Chicken Breast with A Jamaican Flare, By: Connie Mills, February 26, 2016
Chicken Breast with Bacon*, By: Heather Helsley Paris, December 30, 2014
Chicken Breasts*, By: Tee Hall, September 5, 2018
Chicken Breasts*, By: Christina Beck Meixell, September 4, 2015
Chicken Breasts*, By: Theresa Sharp, July 3, 2015
Chicken Breasts*, By: Trish Obrien, July 1, 2015
Chicken Breasts – Frozen, By: Vivian Caldera, January 8, 2017
Chicken Breasts – Frozen, By: Kelly Crenshaw, January 8, 2017
Chicken Breasts Stuffed with Asparagus and Cheese*, By: Brian M Almashie, September 6, 2014
Chicken Breasts with Brown Sugar & Bacon*, By: Deb Gramlich, October 17, 2015
Chicken Breasts with Brown Sugar & Ground Black Pepper*, By: Allana Robinson, October 8, 2018
Chicken Breasts with Cranberry Dressing*, By: Kathleen Valentine
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Chicken Breasts with Stuffing, By: Kelli Austin, July 1, 2015
Chicken Breasts with Sun Dried Tomatoes & Niblets Corn*, By: Arlene Gordon, January 12, 2016
Chicken, Broccoli & Brown Rice Lettuce Cups*, By: Michelle Williams, March 8, 2017
Chicken, Broccoli & Potatoes Dinner*, By: Christina Smith, September 9, 2015
Chicken, Broccoli & Rice, By: Mary Director, July 1, 2014
Chicken, Brussels Sprouts*, By: Nini Merilee Newman
Chicken Bryan*, By: Brandi Tatarchuk, May 23, 2018
Chicken Burritos*, By: Paula De Lira, February 2, 2015
Chicken Burritos*, By: Tammy Mullin Marsh, December 30, 2014
Chicken Burritos & Chicken Tacos*, By: Renee Hardy, April 23, 2015
Caesar Chicken Breast Sandwiches, By: Tammy Ullrich, October 5, 2015
Ingredients:
2 pounds boneless skinless chicken breasts
½ cup to 1 cup Caesar dressing (I used Brianna’s Asiago Caesar and it was awesome!)**
½ cup shredded parmesan cheese
¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
½ teaspoon ground pepper
2 cups shredded romaine lettuce
4-6 hamburger buns
1 (15 oz) can chicken broth
Directions:
Add the chicken and broth to your Ninja. Turn to Slow Cook Low for 4-6 hours. Remove chicken and drain all liquid. With two forks shred the chicken.
Return to the Ninja and add the dressing, Parmesan cheese, parsley, and pepper. Stir until chicken is coated well. Cook for another 30 minutes or until heated through. Spoon mixture into buns and top with romaine lettuce and extra parmesan cheese if desired.
** Creamy Caesar and the Olive Oil Caesar are also very good!
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Cafe Rio Copycat Chicken*, By: Samantha Freeland, April 6, 2015
Cafe Rio copycat chicken. Cooking over night so all I need to do is shred it & reheat for dinner tomorrow night. This recipe was found on Pintrest. We don't have a Cafe Rio here in FL but the recipe looked good.
Ingredients:
2 lbs chicken breasts
8 oz Zesty Italian dressing
1 packet Hidden Valley Ranch mix
1 tsp chili powder
1 tsp cumin
Directions:
Add all of the ingredients and cook on Slow Cook Low for 4-5 hours. Shred & put on romaine lettuce leaves instead of taco shells for a healthier dinner.
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Cajun Chicken
Ingredients:
Whole chicken
Garlic cloves
Sliced lemons
2 tbsp brown sugar
2 tsp kosher salt
1 tsp cajun seasoning
2 tsp paprika
½ tsp garlic powder
1 tsp onion powder
1 tsp herbes de provence
8 red potatoes
½ cup water
Directions:
Take the whole chicken, and stuff the garlic cloves and sliced lemons inside of it. In a separate bowl, combine the dry ingredients together: brown sugar, kosher salt, cajun seasoning, paprika, garlic powder, onion powder, and herbes de provence, and mix them all together. Rub this dry mix over the entirety of the chicken, being sure to cover every surface.
Place 8 red potatoes along the bottom of the Ninja pot, and set the seasoned whole chicken on top. Add in ½ cup of water to the pot. Cook on Slow Cook Low for 6-7 hours, or on Slow Cook High for 4-5 hours. Cut up the chicken as needed, and serve!
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Cajun Chicken Linguine*, By: Carrie Montgomery
I got home after shopping today and realized I didn't have much linguine, so I mixed a box of spinach fettuccine with what I had left of linguine. Here is basically how I do it: ~~ Cube and season chicken and cook on Stove Top High in olive oil. Add veggies of your choice (I used frozen stir fry mix, and also add green onions and sometimes water chestnut) and cook until warm but still crispy. Add Cajun seasoning and toss in cooked linguine. Serve immediately. ~~ You just need to make sure there is enough oil in there so the pasta doesn't stick together.
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Campbell’s Sweet Teriyaki Chicken Sauce*, By: Kathy Olson, September 2, 2015
Ingredients:
2 chicken breasts
1 onion, sliced in strips
1 red pepper, sliced in strips
1 orange pepper, sliced in strips
1 pouch of Campbell's sweet teriyaki chicken sauce
pineapple chunks and enough juice to thin out the sauce.
rice, optional
Directions:
While seasoning your chicken breasts with your favorite seasonings, turn your Ninja to Stove Top High. Brown the chicken on both sides. Add the onions, red pepper and orange pepper and saute as well. When vegetable are ready and chicken is cooked, add the Campbell’s pouch. Because the Ninja is already hot, just turn to Slow Cook Low and simmer for 15 minutes to heat the sauce. Add the pineapple chunks and enough juice to thin out the sauce a little. Stir gently. When the pineapples are hot, it is ready to serve. I served this dish over rice. It was so super good!
**The directions on the pouch were to bake it in the oven but I did my own thing with it. I love these pouches that are out now for easy dinner ideas.
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Cantonese Steamed Chicken, By: Debby Gardiner Wuzzardo
I made a delicious Cantonese Steamed Chicken recipe in my Ninja. I found the recipe in the cookbook that came with the cooker. Instead of using snap peas, I used frozen Asian vegetables
Ingredients:
2 Tbs. soy sauce
1 Tbs. rice wine vinegar
1 Tbs. minced fresh ginger
1 Tbs. honey
¼ tsp crushed red pepper
4 thin sliced chicken breasts
1 Tbs. vegetable oil(I used olive oil)
1 medium onion, sliced
2 carrots, sliced
8 oz snap peas, strings removed
6 shiitake mushrooms, stemmed and sliced
½ cup chicken broth
Directions:
Stir soy sauce, vinegar, honey, and red pepper in bowl. Add chicken and toss to coat. Heat oil in pot on Stove Top High. Add onion and cook uncovered 2 minutes. Remove chicken from soy sauce mixture and place on roasting rack. Pour remaining soy sauce mixture and chicken broth in crock. Add vegetables. Place roasting rack into crock. Cover and cook 10 minutes or until chicken is cooked through.
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Caper-Lemon Chicken Thighs*, By: Michele Panzer-Evans
Ingredients:
1 lb bone-in skinless thighs
2 Tbs. lemon juice (for a more "lemony" flavor add some lemon zest)
1 Tbs. caper, chopped
1 to 1½ cups chicken stock, low sodium
1 tsp olive oil
salt and pepper to taste (take care not to use to much salt, the capers will add a saltiness to the dish)
flour to dust the chicken
Directions:
It was very easy to make a layered meal with this recipe. I just seared the chicken, added the lemon and capers with a little water so the chicken would pick up the flavor. Then put them on the rack, and put the rice in the bottom. Cooked for 20-25 minutes on Stove Top Low setting!!
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Caramel Chicken*, By: Penny Watts, November 15, 2019
Ingredients:
2 tablespoons butter
½ cup brown sugar
8 cloves garlic, finely minced
1- 2-inch piece ginger, finely minced
1/3 cup rice vinegar or apple cider vinegar
¼ cup fish sauce or Oyster Sauce
¼ cup soy sauce
8 skin-on, bone-in chicken thighs
salt and freshly ground black pepper – to taste
1 tablespoon coconut or vegetable oil
white rice -for serving
Directions:
Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
Begin by pre-heating the Ninja on Stove Top High for 7-9 minutes. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate. Reduce the heat to Stove Top Low.
Add the butter to the pot and melt. Add the brown sugar, vinegar, fish sauce and soy sauce. Stirring constantly bring to a low simmer and let cook for about 5 minutes.
Return the chicken to the Ninja pot skin-side down. Cover and turn the Ninja to Oven/Roast with a temperature of 400°F and bake. Turn the chicken skin-side up midway through cooking, until cooked through, about 20 minutes. Serve over white rice with sauce.
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Cashew Chicken, Crock Pot, By: Laura Jemes
Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup almond or Coconut flour
1/2 tsp black pepper
1 Tbs. olive oil
1/4 cup light soy sauce
2 Tbs. rice wine vinegar
2 Tbs. ketchup
1 Tbs. brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in Ninja on Stove Top High. Brown chicken on each side. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on Slow Cook Low for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. Enjoy!
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Cashew Chicken with Noodles & Stir Fry Vegetables, By: Brooke Dibley, January 12, 2016
I used to make this in my slow cooker all the time. In my opinion one of the best slow cooker recipes I've ever cooked. It's so great that in the Ninja I can brown the chicken in the same pot it slow cooks in! I made this yesterday for lunch the 'fast way' and it turned out just as great. Both recipes below.
The fast way:
Ingredients
2 lbs boneless skinless chicken breasts cubed (about 4 pieces)
3 Tbs. cornstarch
½ tsp black pepper
1 Tbs. canola oil
½ cup soy sauce
4 Tbs. rice wine vinegar
4 Tbs. ketchup
2 Tbs. sweet chili sauce
2 Tbs. brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
Pre-cooked Asian noodles (as many as you need for your serving sizes)
1 package of frozen stir fry vegetables
1 cup cashews
Directions:
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil on Stove Top High. Brown chicken about 2 minutes on each side. Reduce heat to Stove Top Low.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving).
Stir in the sauce and then when it starts to simmer add in the noodles and vegetables.
Place the lid. Cook on Stove Top Low until chicken is cooked through and vegetables are tender, stirring occasionally to avoid burning. About another 5-7 minutes.
I serve mine with a garnish of sesame seeds and fresh coriander
Makes 4-6 servings.
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The slow cook setting version:
Ingredients:
2 lbs boneless skinless chicken breasts cubed (about 4 pieces)
3 Tbs. cornstarch
½ tsp black pepper
1 Tbs. canola oil
½ cup soy sauce
4 Tbs. rice wine vinegar
4 Tbs. ketchup
2 Tbs. sweet chili sauce
2 Tbs. brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
Pre-cooked Asian noodles (as many as you need for your serving sizes)
1 package of frozen stir fry vegetables
1 cup cashews
Directions:
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil on Stove Top High. Brown chicken about 2 minutes on each side. Reduce heat to Slow Cook Low.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving).
Cook on Slow Cook Low for 3 to 4 hours.
Before serving, turn the Ninja to Stove Top Low. Add in the vegetables and the noodles. Cook, stirring often, until the noodles are heated through and the vegetables are tender. About 5-7 minutes.
Serve over rice. Makes 4-6 servings.
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Catch-Up Chicken*, Arlene Babiskin Gordon
This is a recipe from the "Balaboosta" cookbook by: Einot Admony. Balaboosta is a Yiddish word meaning a good cook, homemaker etc. What drew me to the recipe was that it was made with ketchup as one of the ingredients. I made it last night & used canned dice tomatoes instead of fresh. I also took the skin off the chicken where the recipe left it on. I also added some liquid which the recipe didn't add. I was happy with the results. I made Israeli couscous on the stove. Here is my version of Catch-Up Chicken for the Ninja 3-1. As always cleanup was a no brainer.
Oven Setting 350-375° about 55 minutes
Ingredients:
1/2 cup ketchup (I used Hunts no salt added ketchup)
1/2 cup water
1- 6.75 juice box apple juice (that’s all I had, next time I’ll have more on hand)
2 teaspoons cumin
1 teaspoon paprika
5 chicken drumsticks skin removed
1/2 onion cut into medium pieces
1 can diced tomatoes (drained but reserve juice for later). I added just a little water.
Directions:
Mix all the ingredients together in the Ninja cooking well; then lay the drumsticks on top of the mixture.
Mixture will thicken so check to make sure it’s not too thick.
When the chicken was done, I removed the pieces to a dish, and added the reserved juice from the diced tomatoes. I mixed and added the cooked couscous. I served the chicken, the couscous & a mixture of string beans & carrot mix.
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Chicken & Broccoli*, By: Claudia C. Davis, September 15, 2016
Ingredients:
1¼ lbs chicken breasts, cut into pieces
flour
Lee Kum Kee - Panda Brand Beef Broccoli Sauce - in a package as a base and only use ¾ of the package
Pam – optional
1 tsp oil
1 onion, chopped
8 ounces broccoli
2 cloves chopped garlic
a sliver of ginger, chopped
2 teaspoons low sodium soy sauce
1 tsp Worchestire sauce
basmati, jasmine or rice of choice
Directions:
Turn the Ninja to Stove Top High to begin heating while preparing the chicken. Season and flour the chicken pieces. Add the oil and or PAM and brown the meat. Reduce the heat to Stove Top Low. Add the onion and broccoli. Cook for about 2-3 minutes. Add the garlic and ginger. Cook for another minute or so. Add the 'Panda' sauce, soy sauce, and Worchestire. Let it come to temperature and begin to bubble. Taste the sauce until it is to your preference. It will be from a light to deep flavor. Serve over basmati, jasmine or rice of your choice.
(Steam the broccoli beforehand (I choose fresh broccoli this time and not frozen) and add it at the very end just to warm it up with the sauce. I used two small heads of broccoli).
*Added comment by: Claudia - I live in NYC and the sauce was purchased from a Stop n Shop. It is in the duck sauce area. It does NOT need to be refrigerated. It is in a plastic type pouch. You can Google it, or purchase from Amazon. (I bet Wal-Mart or Jet has it as well). It is a common brand. I’ve tried several and this is by far, the best one for beef and broccoli. I do not like their orange chicken as well. When I do use it, I don’t use the whole package.
Lee Kum Kee USA – for sauces – Also added to Spice File
http://usa.lkk.com/en/
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Chicken & Butter Beans*, By: Angie Neil, September 1, 2016
Ingredients:
1 cup cooking oil
1¼ cup of all-purpose flour
Creole seasoning – to taste
4 cups chicken broth
4 cups water
1 bag frozen green baby lima beans
Couple splashes Worcestershire sauce
1 teaspoon ground thyme
1 teaspoon cumin
1 tablespoon basil leaves
1 tablespoon cooking oil
10-12 chicken legs
Tony Chachere's - to taste
Salt and pepper - to taste
Directions:
1. Turn the Ninja to Stove Top High.
2. Add 1 tablespoon cooking oil. Brown the chicken legs in batches, set aside.
3. Add 1 cup oil and the flour, whisk together. Keep whisking/stirring (I do a combination of both) until the roux is a dark mocha brown.
4. Add Creole seasoning, and cook for 3-5 minutes, stirring often. The roux mixture will turn darker.
5. Add chicken stock and water, stir.
6. Add Lima beans, stir.
7. Add chicken, stir.
8. Cover. Bring to a boil and cook for 1 hour on Stove Top Low. If the Lima beans aren't soft, cook for another 20 minutes more or until they are soft.
9. Serve over rice.
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Chicken & Dressing*, By: Marilyn Giggles-Rainey Scott, February 12, 2015
Ingredients:
1 package boneless chicken breast
1 tablespoon of butter
1 can of cream of chicken soup
1 cup of water
½ stick butter
1 box of cornbread stuffing mix
Directions:
Cut your chicken into cubes. In Ninja on Stove Top High melt the butter. Add the chicken. Cook for 8-10 minutes until juices run clear. Add soup, water and butter, mix well. Mix in stuffing and turn to Oven setting of 350°F for 10 minutes.
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Chicken & Dressing, By: Kathleen Valentine
That's funny I made Chicken and Dressing with added cranberries today! I braised the chicken then roasted it on the oven setting for 75 minutes. I took the chicken out and put the dressing in the bottom and used the Oven setting for 20 minutes and the dressing got a gorgeous crust on the bottom.
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Chicken & Dumplings – A Different Version*, By: Sue Karasek Nottmeier, March 13, 2015
Ok, it was experiment nite - you know the "what am I cooking for dinner" nite. I looked at what was on hand, and came up with a little different version of chicken and dumplings. A different chicken and dumplings
Ingredients:
3 large chicken breasts (more if you want A LOT of chicken)
1 can chicken broth
1 can cream of chicken
1 can cream of Mushroom
2 cans water
1 small onion
2 small cans mushrooms
½ cup celery (optional) I had some left in the freezer
1 package of frozen dumplings, (like dumpling flat noodles)
1 teaspoon or so of minced garlic
Nature’s seasoning, to taste
chicken seasoning salt, to taste
Directions:
Cook your chicken either on Stove Top High or Oven temperature of 300° until done. I cooked mine on Stove Top high with can of chicken broth to brown, then se to Oven temperature of 300° for about ½ hour to an hour. Remove and cut/dice it up. Set aside.
Take the dumplings and break into pieces. Add them to the Ninja with 2 cans of water. It is easier to use hot water to rinse out the cans. Add the soups and water to a bowl with the chicken.
Follow the directions on the dumpling package. Boil for about 10 minutes; then simmer for about ½ hour to 40 minutes. While the ingredients are simmering, mix the onion, celery, chicken, cream soups and seasoning. When your dumpling noodles look like they are about done, add the rest of the ingredients. Stir to mix and put on Slow Cook Low for 2 hours or Slow Cook High for 1 hour. Stir occasionally to prevent the dumplings from sticking. Check the liquid. There is a possibility you may need to add extra. Turn to Buffet/ Warm setting to hold.
** I used 1 can regular cut mushrooms and 1 can of shitake because that is what I had on hand.
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Chicken & Dumplings*, By: Jennifer Kellogg
Ingredients:
Roasted chicken, (or your preference on pieces)
2 cans cream of chicken
2 cans cream of mushroom
1 cup or 2 of chicken broth
1 bag of frozen veggies
4 cans of water
two cans of buttermilk biscuits
Directions:
So easy. I had roasted a chicken in the Ninja this weekend. So I threw leftovers from the dinner (I had a lot so this is a double recipe). Add soups and broth. Filled the empty cans with water. Add frozen veggies. Turn to slow cook Low for 8-10 hrs. Open biscuits. Cut them into pieces threw them on top. Put crock pot on high setting about an hour. Done.
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Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Ingredients:
4 skinless, boneless chicken breast, halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
low fat cream of chicken or celery soup, (suggested instead of cream of chicken soup)
1 onion, finely diced
water to cover
Chicken broth, (optional instead of water to cover)
Poultry seasoning, (optional)
carrots, celery and peas, (optional)
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook 4 hours on Slow Cook High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
**Added Comments** Tomi Freeman - I use this recipe all the time, it is amazing. I use broth instead of water and also use poultry seasoning on the chicken.
Rachael Kuffa - I use this recipe all the time too. I don't use the butter and I'll add homemade chicken stock instead of water. I also use a low fat cream of chicken or celery soup. And I add veggies like carrots, celery and peas.
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Chicken & Dumplings*, (Bisquick), By: Tina Nordhavn-Allman, May 14, 2014
This is my own throw together recipe and it's delicious!
Ingredients:
chicken breast cut into about 1 inch pieces
potatoes, quartered, I use a small bag of mixed potatoes
4 or 5 large carrots, cut into 1 inch pieces
2 cans cream of chicken soup
1 can chicken stock
thyme
Bisquick and milk
Directions:
I am not really a measure type person, so this is kind of throw together.
Put everything but the Bisquick and milk in the Ninja. Stir and set on Slow Cook Low for 8 hours. About 45 minutes before serving, mix Bisquick and milk. I used about a cup and a half of Bisquick and just add milk until the mixture is sort of firm. Add the Bisquick on top, put on the lid and let it continue to cook on Slow Cook Low for about 45 minutes!
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Chicken & Dumplings, By: Kathleen Sanden
Ingredients:
4 boneless skinless chicken breast with rib meat
3 cups water
1 cream of chicken soup
1 can chicken stock low sodium
3 sliced carrots
4 potatoes cubed
1 cup celery
Two onions quartered
Salt
Pepper
Poultry seasoning to taste
Bisquick
Directions:
Put this in the Ninja on high until it boils then reduce Stove Top Medium for 1 and a half hours.
Remove chicken and cut into bite size pieces.
Return to broth and make the dumplings.
I used Bisquick about two cups and added water until it was a dough.
Using an ice cream scoop I dropped the biscuits (6) on top leaving space between them.
Cook covered for ten minutes, then uncover and cook ten more.
Perfection.
****
Chicken & Dumplings*, By: Terri Bionda Jacobs - (Adapted from King Arthur Flour),
Chicken and dumplings turned out great! I ended up baking the dumplings/biscuits, because I started dinner late and didn't have the extra 20 minutes to spare. I know they'll do fine as the recipe follows...
Dumplings
2 ¼ cups King Arthur Unbleached Self-Rising Flour
¼ cup (4 tablespoons) butter
2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried; or or 2 teaspoons herbes de Provence, all optional
¾ cup buttermilk, or 1/2 cup plain yogurt thinned with 1/4 cup milk
1 large egg
Filling
¼ cup (4 tablespoons) butter
½ cup King Arthur Unbleached All-Purpose Flour (not self-rising)
3 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
¼ teaspoon Worcestershire sauce
4 cups diced cooked chicken (Can cook some on stovetop high if you don't have some cooked already; about 1 to 1 1/2 lbs)
2½ cups frozen mixed vegetables, thawed and/or cooked
Servings-8-10
Prepare Dumplings:
Place the dumpling flour into a bowl. With a pastry cutter or knife, work in the dumpling butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate while you make the filling.
Turn to Stove Top High. Melt filling butter.
Make the filling:
When butter is melted, whisk in the filling flour; cook for 1 minute.
Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer and thicken the sauce for 15 minutes, then stir in the chicken and vegetables.
Turn to Oven Setting 350° while you finish the dumplings.
Finish the dumplings:
Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
Scoop the dumpling batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on, and bake for 20 minutes. (check for doneness, may need up to 10 minutes more.)
Scoop a dumpling and a portion of the filling onto each serving plate.
(Dumplings not pictured, but I can assure you they are really easy and tasty!)
****
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Made Chicken n Dumplings in Ninja. No real recipe, just cook chicken in chicken broth with celery and onions. When done, remove and discard celery and onion. Add whatever veggies you want, today I used some frozen peas and carrots, sprinkled in some dried parsley flakes. Boned chicken and returned to pot. On floured board, roll canned biscuits, cut to desired size (I use pizza cutter), drop in boiling broth, cover and cook until done. I used Slow Cook Low to cook chicken, Stove Top Medium to cook dumplings, Buffet to keep warm.
*****
Chicken & Onions Smothered in Gravy*, By: Johnetta Owens, February 17, 2015
Ingredients:
Chicken, season to taste - (bone in thighs, legs, or your choice)
1 Tbs. canola oil
1 onion, diced
gravy from scratch, (flour, seasonings, chicken broth)
Directions:
Turn your Ninja to Stove Top High and sear chicken in oil. About 5 minutes each side. Remove from pot, and add onions. Cook until tender. Make your gravy. Let the gravy and onions cook for a few minutes. Add your chicken back to the pot and continue cooking using Stove Top High for about 10 more minutes. Turn the Ninja to Buffet/Warm setting while finishing up preparation for dinner.
****
Chicken & Sauerkraut, By: Shirley Ray, December 29, 2015
Not exactly a recipe. Just a procedure to make something different for New Year's Day. Try chicken & sauerkraut. I use boneless chicken breast cut into chunks. Season with salt & pepper and brown in a little butter on Stove Top High. Add sauerkraut. I use the refrigerated type and do not drain. Onions can be added if desired. Turn to Slow Cook High for 3-4 hours or 6-8 hours on Slow Cook Low. Chicken legs or thighs could be used. Just adjust the cooking time since they are not boneless.
*Added comment by Shirley Ray - You can adjust the amount of chicken depending on how many servings you need. I'm usually just cooking for 2 or 3. I figure on a half breast per person if they are big and one bag of sauerkraut. (Additional chicken for bigger appetites or leftovers). I used to make this in a small slow cooker so that was about capacity. But the Ninja is bigger so you could easily double that.
****
Chicken & Sausage Cacciatore, By: Michele Pilhorn
Stove top/Slow cooker Prep about 45 minutes Slow cooker about 2 to 4 hours depends how tender you want the chicken and sausage to be
Ingredients:
2 to 3 large chicken breast diced 1 inch by one inch
1 pound of regular sausage or
6 mild or Italian style sausage links cut in one 1/2 of a inch round
1 to 2 bell peppers (use 2 I love veggies) Diced evenly
1 large or 2 medium onions diced evenly
2 diced fresh tomatoes or one 16 oz can of diced tomatoes
1 package of fresh mushrooms or 2 small or 1 large can of mushrooms
2 pre-sliced can of black olives
2 teaspoons of mince garlic or 4 cloves minced
Salt to taste (I prefer Sea salt sprinkled on my chicken breast before I start cooking)
Pepper to taste (I prefer fresh black peppercorn sprinkled on my chicken breast before I start cooking)
Garlic powder to taste
1 to 2 bay leaves
1 large or 2 small jars of spaghetti sauce (prefer garden style)
Sugar if needed
1/4 to a 1/2 cup of red wine (optional)
2 Tablespoon of olive oil
Directions
1.) Turn to Stove Top High. Cook the sausage until brown and remove.
2.) Add Olive oil, onions, peppers, garlic, (if mushrooms are fresh add
with the pepper, garlic and onions. If they are canned wait until the onions are starting to caramelize) cook until the onions are tender but starting to caramelize. Keep stirring so you don't burn the garlic.
3.) Add mushrooms if they are canned; tomatoes, chicken cook together. Add garlic powder.
Cook until the chicken looks like it’s cooked throughout. Don't brown the chicken it will become tender in the slow cooker.
4.) Add all the ingredients together and turn to slow cooker to low to med cook for 2 to 4 hours until all the favors fuse together.
5.) Serve over pasta. This is very good over Cavatelli. I will later write the recipe for how to make Cavatelli's but it’s not something I would make in my Ninja.
Notes:
Add a Carrot to reduce the acid in the sauce. Remove the carrot and bay leaves before eating. If the sauce is to bitter add a small Pinch of sugar to reduce the bitterness. Can add some twig of rosemary too if you desire more favors.
This is one of my husband's favorite meals he almost begs for it weekly and a few of his co-workers beg him to bring them some in too.
****
Chicken & Stuffing
Ingredients:
3 boneless, skinless chicken breasts, seasoned with salt
and pepper
1 (6 oz.) box stuffing mix
1 (10.5 oz.) can cream of chicken soup
1 cups green beans
1 cup baby carrots
½ cup celery, chopped
½ cup yellow onion, chopped
½ cup dried cranberries, optional
1 cup sour cream
½-1 cup low‐sodium chicken broth
½ tablespoon rosemary, finely chopped
1 teaspoon dried parsley
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Directions:
Place seasoned chicken breasts in the Ninja pot. Sprinkle with parsley, then top with celery and onion.
Combine stuffing mix with chicken soup, sour cream, ½ cup chicken broth, rosemary, and garlic powder, then season with salt and pepper. Stir in dried cranberries here, if using.
Stir everything together and place on top of chicken.
Using 1‐2 pieces of aluminum foil, place carrots and green beans in the center of foil and make a packet, sealing the edges so they stay contained. Place vegetable packet on top of stuffing mixture and place the lid on the Ninja.
Turn to Slow Cook High for 3-4 hours, adding remaining broth and stirring stuffing occasionally so mixture doesn’t get dried out.
Remove veggie foil packet and test for tenderness. Using a digital thermometer, test to make sure chicken is cooked to 165°F. Serve hot and enjoy!
****
Chicken & Stuffing*, By: Jill Allmandinger Moyer, June 4, 2015
Ingredients:
4 chicken breasts
1 large can or 2 small cans cream of chicken soup
2 boxes stuffing mix
1 cup Sour cream
1 small package frozen green bean
1 cup water
Directions:
Spray the Ninja with non stick cooking spray
Place the defrosted chicken breasts in the bottom of the Ninja as your first bottom layer.
Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
The last layer will be the frozen green beans.
Now add about 1 cup of water to the top of this mix.
Cook on Slow Cook High for 4 hours or cook on Slow Cook Low for about 7-8 hours.
Tip: About ½ way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.
*Jill Allmandinger Moyer It tastes sooooo good! I had only one can of cream of celery and added a little more liquid to compensate for that. I used chicken broth instead of water!
****
Chicken & Stuffing*, By: Jenn Mueller Venerable, October 4, 2014
Just made chicken and stuffing adapted from Pinterest = perfecto!
Ingredients:
4 chicken breasts
2 boxes stuffing - I used one cornbread and one chicken flavored
1 can of cream of mushroom mixed with one cup of plain Greek yogurt
1 package frozen green beans
Directions:
Layer each ingredient, starting with chicken breasts on bottom up to green beans on top. Turn your Ninja to Slow Cook Low and cook for 4 hours, mixing stuffing and green beans halfway through.
****
Chicken & Stuffing, By: Julie Okamoto Spencer
Browned the chicken quarters on stovetop. Seasoned with season salt. I put a slice of Swiss cheese on each piece of chicken. Then I took a package of stovetop stuffing (cornbread) and poured it on top of the chicken. I took a can if cream of mushroom and 1/2cup sour cream and mixed together with about 1/4cup water. Pour on top of the stuffing and chicken. Cook on Slow Cook High for about 30 minutes.
****
Chicken & Vegetables, By: S Alfred Baker, October 31, 2014
I use my Ninja 5 days a week. Cooking chicken and veggies right now. Chop up an onion, cube a rutabaga. Thin slice enough cabbage to cover the bottom of the pan. Spread the onion and rutabaga on top of the cabbage. At this point I like to use a black pepper mill and put at least 25 turns of the mill onto the veggies. It makes a big difference in taste to use the pepper before cooking instead of after. Lay out 4 skin-on chicken thighs and 4 wings on top of the veggies. Add no liquid. Turn your Ninja to Slow Cook High for 4 hours. The pan will have a ton of broth when it’s done and everything will be cooked to perfection.
****
Chicken Alfredo*, By: Lori Parker, March 20, 2015
Made this tonight in my new Ninja. My family loved it. Served with salad and garlic French bread.
Ingredients:
2- 15 oz jars of Alfredo Sauce
1- 22 oz bag of frozen broccoli
1- 22 oz bag of frozen Grilled Chicken Breast Strips
Add 12 oz cooked bow tie pasta
Directions:
Add all of the ingredients to your Ninja. Turn to Oven setting of 350° for 25 minutes.
Serves 8-10 people
****
Chicken Alfredo, By: Wendy Smith Blankenship
Ingredients:
chicken chunks
5 cups of water
1 lb fettuccine
1-2 jars of Alfredo sauce
Peas, (optional)
Directions:
Turn your Ninja to Stove Top High and brown chicken chunks. Add water, fettuccine broken in half, and Alfredo sauce.
Set on Oven at 300° for 20 minutes. I stirred a couple of times during cooking so it would not stick.
I did add an extra jar of sauce because I felt it was not very creamy! Add peas during cooking; you could also add other veggies!
I used the spaghetti recipe as a guide for this recipe!
My family loves it!
**Added comments**
The water does not water down the sauce, if anything I feel you need more sauce! I thought that the first time I made spaghetti but it turned out great! I am sure you can make the spaghetti and then just add the sauce after it's cooked if you would rather do it that way!
Wendy Smith Blankenship Debra : I cooked the chicken first and yes there was quite a bit of juice from the chicken so what I did was I cooked the chicken first ten I poured out the juices and then put chicken back in to brown more before cooking the noodles.
**Added comments by Jessica Conol:** photo added
I made the Chicken Alfredo in files by Wendy Smith Blankenship. Some adjustment I made was instead of chicken chunks. I bought turkey breast tenderloins and cut into chunks (It was on sale). I used 1 Classic Ragu Alfredo Sauce and 1 light Parmesan Alfredo Ragu sauce. I browned the turkey chunks, added the water and 1 jar of the sauce and the broken fettuccine noodles and after it cooked for 15 minutes, I added in the other jar of sauce. And seasoned with garlic salt. It was good, pasta came out perfect. Next time I will add some chopped garlic and maybe broccoli. Thanks Wendy.
****
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
I didn't see this in our recipe files so I am posting a recipe (based on recipe on the kitchenmeetsgirl blog) I made the other day. It was a big hit. Sorry - forgot to take a picture.
Ingredients:
3 Tbs. oil (I used garlic oil)
1¼ lbs of boneless, skinless cooked chicken breasts or tenderloins, diced into one inch pieces
2 cloves garlic, minced
salt, pepper, garlic powder – to taste
1 can (14 oz) chicken broth, plus more for cooking the chicken breasts
1 cup half-n-half or heavy cream
½ lb spaghetti or fettuccine noodles, uncooked
1 + cup Parmesan cheese, grated - fresh is best!!!
Bacon bits, if desired.
Directions:
I cooked the chicken breast tenderloins on Slow Cook High setting for approximately 2 hours (make sure it is fully cooked) in chicken broth and seasonings. Cool chicken enough to dice. Or refrigerate chicken until ready to use.
Warm the olive oil in the Ninja - Stove Top Medium setting. Season chicken with salt, pepper and garlic powder and add to warmed oil to brown, about 5-6 min (stir frequently). Add the minced garlic and cook for 30 seconds more.
Add the uncooked pasta, chicken broth and half-n-half or heavy cream and stir. Bring to a boil, then turn the Ninja Stove Top Low. Cover and simmer 15-20 minutes or until pasta is tender. If the mixture is too thick, add more half-n-half or heavy cream.
Turn Ninja off, or to Buffet setting if not serving dish right away, and stir in the Parmesan cheese (can use more cheese if desired); stir until cheese is melted. Sprinkle with bacon bits if desired.
****
Chicken Alfredo with Cheese Ravioli, By: Dennis Becraft, September 10, 2017
Ingredients:
2-3 lbs. boneless chicken breast, cut into bite size pieces
3 jars alfredo sauce
2 bags frozen broccoli, thawed
2 bags frozen cheese ravioli
Directions:
Turn the Ninja to Stove Top High. Add the chicken to begin cooking. Cook until almost cooked through. Turn to the Oven setting of 350°F. Add the ravioli and sauce. Cook for 15 minutes, stirring occasionally. After the cooking time, add the broccoli. Cook an additional 15 minutes or until hot and cooked through stirring occasionally.
****
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Ingredients:
2 lbs chicken breasts, cut in strips
2 jars of Alfredo sauce
1 bag chopped frozen broccoli, thawed
1 bag frozen cheese ravioli
Cook chicken on Stove Top High, until just under cooked thoroughly. Add frozen ravioli and sauce. Bake at 350° for 15 minutes, then add broccoli bake another 15 minutes. Done!
I stirred it probably every 5 minutes but my ravioli was partially frozen together. I probably only would've done it when first put in and again after broccoli if the raviolis were all individual.
Everyone loved it. I'm sure this recipe could be halved, as it seems most of you don't cook for many. Mine fed 6 people, 4 of which are adults, or eat like one!
****
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 - Cross Posted in Layered Meals
Ingredients:
chicken breast
red potatoes, diced
salt, pepper, garlic, season to taste
Classic Roasted Chicken Oven Sauce
Corn on the cob, optional
Directions:
To your Ninja add the chicken breast and red potatoes. Season with salt pepper and garlic. Add the oven sauce to cover. On the rack I have corn on the cob with ½ tsp butter and garlic; wrapped in foil.
Turn your Ninja to Oven setting of 350° for 45 minutes. It is so tender and very good.
I recommend stirring the chicken halfway through. Everything turned out great.
I didn't sear the chicken. I just turned it to oven setting put chicken in then potatoes then sauce.
The potatoes are so tender and with that oven sauce is super yummy will definitely be stocking up on that sauce. And corn is awesome.
****
Chicken Breast & Fresh String Beans*, By: Gabriela Fatone, April 30, 2015
Ingredients:
4 chicken breasts
6 medium sized potatoes, peeled and quartered
salt, pepper, rosemary and paprika, to taste.
½ stick of butter, (cut to pats)
fresh string beans, (trimmed the ends off)
1 bottle of Italian dressing
Directions:
Take the chicken breasts and cut them in half. Place them on the bottom of the Ninja pot. Place the potatoes on top of the chicken. Season all to taste. Add the butter to the top. Place the string beans on top. Pour the Italian dressing over all. Turn your Ninja to Slow Cook High and cook for 4 hours. It was so delicious. A real winner and so simple and easy.
****
Chicken Breast #1, By: Jessica Conol
2 Chicken Breasts (I bought from my grocery store, was already seasoned)
Set Ninja to Oven at 350°F. I sprayed bottom of Ninja with olive oil Cooking spray. Brown chicken breasts. Remove chicken breasts. Add 2 cups water. Add rack to Ninja. Place chicken breasts on rack. Cover. Cook for 40 minutes or till chicken is cooked.
****
Chicken Breast #2, By: Charlotte Cicchelli
Just finished my fav use for my NCS...its more of a suggestion than a recipe. I set unit to Stove Top High. While it heats, I trim the excess fat from boneless skinless chicken breasts which I buy as family pack of 7-9 pieces. Season with salt, pepper and garlic powder, to taste. Sear using very moderate about of olive oil, (just enough to slight brown the meat and seal in juices. Transfer all meat to rack (stacked up is ok) and switch to Oven 350° for 3-4 minutes. Meat is now fully cooked and very juicy. Anything not used same day is placed in freezer bags and thawed a piece or 2 as needed to dice and stir into casseroles, shred for enchiladas, and used in chicken sandwiches.
I placed my oven thermometer thru the vent and checked until it reached 160°.
****
Chicken Breast #3, Boneless Skinless*, By: Tracy McCollom Giles
Sprinkle with season salt, little drizzle olive oil in pan, oven setting temp 425°. About 45 minutes, depending on the thickness of the chicken. Very moist and very good.
****
Chicken Breast #4, By: Kathleen Kinner Michalak
Ingredients:
2 boneless chicken breasts breaded with some seasoned bread crumbs, a little flour, dill & original Mrs. Dash.
Mushrooms sliced.
Chopped garlic.
White wine.
Fresh or frozen cauliflower.
Directions:
Sauté chicken on Stove Top High in a little olive oil to brown on both sides. About 3-4 minutes each side.
Remove & add mushrooms & sauté for a few min then add garlic (don't burn).
Add florets & chicken on top. Add wine & a little water, bring to boil. Reduce heat then to Slow Cook Low for 20-30 minutes. After removing chicken & cauliflower thicken sauce with a little corn starch. It was delicious.
****
Chicken Breast #5, By: Audrey D Kline
Ingredients:
6 large boneless, skinless breasts
Weber Kickin chicken seasoning (Costco)
4 cups of water
Directions:
I sprayed the pot with Pam, set to Oven 350°, and seared six large boneless, skinless breasts (three at a time). Covered the rack in foil, placed chicken on the rack and seasoned with Weber Kickin chicken. The chicken was in two layers, three across. Add four cups of water. Place the rack in the Ninja. Cover and cook for 45 minutes. Internal temp was 200°, so it could have cooked less. But it was still moist and delicious.
****
Chicken Breast #6*, By: Jessica Conol, May 19, 2014
I bought (Target) Market Pantry Sea Salt and Olive Oil seasoned chicken in the freezer section. I took 2 seasoned breasts and a plain chicken tender, seasoned with some garlic salt and pepper. I defrosted a couple minutes in the microwave. Spray the pot of the Ninja with olive oil cooking spray, and set the Oven to 350°, and preheat about 5 minutes. Add the chicken and brown on both sides. Turned your Ninja off and take out chicken. Add 4 cups water to pot, insert the rack and place the chicken on the rack. Turn Ninja back to Oven 350° and cook for 50 minutes. Check to see if more water is needed toward the end of cooking time.
****
Chicken Breast Dinner*, By: Janis Joseph Koester, July 17, 2014
Ingredients:
4 large boneless chicken breasts, seasoned (your preference on seasonings)
1 large onion, coarsely chopped
4 large potatoes, cut up
1 lb bag baby carrots or large carrots cut up
2 small cans of mushrooms or 8 oz. fresh, sliced
1 can Cream of Chicken soup
14 oz. chicken broth
Directions:
Sear chicken breasts on Stove Top High in the Ninja. Remove and set aside while you sauté onion on high until slightly browned. Remove onions. Place potatoes in bottom of pan and season as desired. Add onions, carrots and mushrooms to pan, placing chicken on top. Mix the soup and broth and pour over the chicken. Turn your Ninja to Oven setting of 300° for 30 minutes. Use digital probe to test for temperature. All of the liquid was gone by the time it cooled down, leaving just enough thickened sauce to make it yummy. And yes, it was excellent.
****
Chicken Breast Dinner, By: Marisa Stemple Beard
Ingredients:
4 chicken breasts, seasoned (your preference on seasonings)
1 onion, sliced
4 potatoes, sliced
1 lb bag baby carrots
1 can coconut milk
½ cup chicken broth
Directions:
Tonight I threw 4 small chicken breasts into the Ninja (kind of seared them). Place a sliced onion, 4 small potatoes (sliced), and a bag of baby carrots, then I added a can of coconut milk and 1/2 cup of chicken broth on top. Used Oven temp at 350° for 1 hour. Quite yummy. I thought there would be liquid left it was gone.
****
Chicken Breast Dinner, By: Michele Panzer-Evans, November 15, 2014
Ingredients:
4-6 boneless chicken breast
1 can of cream of chicken soup
1/3 cup of milk
1- 6 oz pack of stuffing mix
1 2/3 cups of water
Directions:
I seasoned and browned the chicken on Stove Top High. Mix the soup and milk. Pour over the chicken. Combine stuffing mix and water and spoon over the chicken. Cook on Slow Cook Low setting for 6-8 hours.
*Added comments - Carole Strasburg Hunt I made the same yesterday, except no dressing.
Brown the chicken breast on Stove Top High after flouring and seasoning it with Lawry’s seasoned salt and lemon-pepper. Add 2 cans of cream of chicken soup and 1 can of water. Mix soup and water in a bowl and pour over chicken and turned to Slow Cook Low for 5 hours. Turn to Buffet setting to hold. Serve with a salad and mashed potatoes for sides.
*Holley J Douglas I made this tonight. I doubled the recipe and instead of 2 cans cream of chicken I did one cream of chicken and one cream of celery. My family loved it! Soooo good! Thanks for sharing.
****
Chicken Breast Fillet with Green Chiles, Vegetables and Fruit*, By: Cathy Schultz, June 12, 2014
(no amounts given – fix according to your needs)
Boneless, skinless chicken breast
Oil, (your favorite)
Potatoes, parboiled and cut up
Mushrooms, sliced
Green chili’s, diced
Cheese, (your favorite)
Peach
Directions:
Leave your Ninja on Stove Top High, and sear your chicken in a little of your favorite oil. Add the potatoes (which had been par boiled) and roast to a light brown. Add the sliced mushrooms, & diced green chiles. Cook until just soft. Move to the side and grill your sliced peach. Top your chicken with cheese, cook until melted.
****
Chicken Breast in the Slow Cooker*, By: Jessica Conol
Ingredients:
1 40 oz Boneless skinless pre-cooked chicken tenders (frozen or thawed)
2 cups of low sodium chicken broth
1 to 2 tsp garlic salt
1 to 2 tsp garlic powder
Directions:
Place all ingredients in the Ninja main pot, Turn to Slow Cook Low for about 8 hours or Slow Cook High for 4 hours. I did mine on Slow Cook High for 4 hours.
When cooked to 165° (which for me was Slow Cook High for 4 hours, it easily shreds. Either use 2 forks or a stand mixer with paddle to shred.
(I actually used 3 cups of chicken broth but it looked liked a lot of liquid so I think 2 cups might be good enough or just check to see if need more liquid.)
I used the link below and adapted it to the Ninja. The recipe on the website calls for 4 large chicken breasts but I decided to use tenders. And I just used garlic salt and garlic powder. I could not find the pepper for some reason.
I’m planning to use this in chicken wraps and maybe for salads for lunch at work. Trying not to keep on buying out for lunch.
Great Part cost less than $7 to make and this can be used in many lunches for work.
****
Chicken Breast, Legs and Thigh*, By: Lorrie Henderson at Earthbound Farms, February 27, 2015
Season chicken pieces with onion and garlic salt, kosher salt, cracked black pepper, paprika, or seasonings of your choice. Cook on Stove Top High. Add 2 slices of bacon when almost done and frozen green beans. Stir in pre-cooked rice. Serve.
****
Chicken Breast Marinated in Italian Dressing & Garlic*, By: Melanie Cristal
This dinner was delicious! Marinated chicken breasts in Italian dressing and garlic overnight. Then put them with new potatoes on the foil tray, (It's just foil around the rack but I made it extra thick) and cooked at 350° for an hour. Added frozen broccoli and mushrooms to the top and turned Ninja up to 375° for 30 minutes longer. Everything perfectly cooked and gobbled up!
****
Chicken Breast on the Pyramid Mat*, Aurelia Dougan McCollom April 27, 2014
I fixed a chicken breast this afternoon on the Pyramid mat. 350° for only 30 minutes, finished temp. 165°. It is so tender. I seasoned it in Weber's Kickn' Chicken. I absolutely love it!!! Very.. very... moist!
****
Chicken Breast Pizza’s*, By: Karen E. Schasel Millard, January 24, 2017 – Cross Posted in Fast & Easy
Turn the Ninja to the Oven setting of 325°F. Place the chicken breasts in the pot. Cook for about 25 minutes or until internal temperature reaches 165°F, turning them about every 10 minutes. Top with the pizza sauce, mozzarella and pepperoni! Decrease the Oven temperature to 300°F for about 5 minutes or until cheese melts. Yummy! Healthier, faster and cheaper than a take out pizza.
****
Chicken Breast Tenderloin Sandwiches*, By: Allana Robinson, February 11, 2019
Season 1½ -2 lbs. chicken breast tenderloins in a mix of these seasonings: crushed red pepper flakes, paprika, garlic powder, chili powder, and chipotle black pepper.
After seasoning, place into the Ninja pot. Evenly coat with 1 bottle of Greek yogurt cucumber dill ranch dressing. Turn the Ninja to Slow Cook Low for 6 hours. When done, shred the chicken.
Serve by placing on a roll & with dill pickle chips on top of the chicken.
****
Chicken Breast Tenders, Steam Baked*, By: Jessica Conol
Ingredients:
9 pieces of chicken breast tenders, seasoned it with garlic salt and lemon pepper
2 cups of chicken broth
1 cup water
lemon pepper
Directions:
Steamed bake some chicken breast tenders in the Ninja. I took 9 pieces of chicken breast tenders, seasoned it with garlic salt and lemon pepper. I placed them on rack. I put around 2 cups of chicken broth and 1 cup water in Ninja. I put some lemon pepper in the broth. Turn the Ninja to Oven setting of 350° for 40 minutes. I am going to use this to make chicken wraps for lunch for the rest of the week for work. I usually buy the frozen grilled already cooked chicken breast strips. I could have just made it on my own.
****
Chicken Breast with A Jamaican Flare, By: Connie Mills, February 26, 2016
Ingredients:
3 Tbs. olive oil
3 lbs organic skinless & boneless chicken breast and thighs, cut up to large bite sized pieces
6 peeled organic carrots, cut up
½ stalk organic celery, cut into large chunks
2 cups tri peppers, in chunks
½ onion, chunks
1 small package thick sliced mushrooms
1 small package organic broccoli, cut up
8 Tbs. flour
¼ tsp ground cinnamon
2 tsp Caribbean jerk spice mix
½ cup water
¼ cup orange juice
2 tsp garlic powder
Directions:
Turn the Ninja to Stove Top High to begin heating while preparing ingredients. Add Olive oil. Combine all spices & flour in gallon size zip lock bag & shake to mix well. Add chicken pieces a little at a time & shake to coat. Continue adding chicken pieces until all are coated.
Add to heated olive oil along with bell peppers & onion. Stir every 1 minute for 5 minutes. Add carrots, celery, water & orange juice. Stir. Reduce heat to Slow Cook Low. Place the lid. Cook for 2 hours. After 2 hours, add the mushrooms on top - don't stir in yet.
Continue cooking for 1 more hour. Add broccoli to the top. Do not stir. Add 1 more hour of cooking time. Now stir! Do the taste test & add more spices of Caribbean jerk & or cinnamon (not to much; the taste of cinnamon will be to strong. You just want a hint). When vegetables are soft and chicken is very tender, dinner is done. Total cooking time was 4½ hours on Slow Cook Low.
Serve over your favorite rice or biscuits.
****
Chicken Breast with Bacon*, By: Heather Helsley Paris, December 30, 2014
Had this tonight! Yum yum!
Chicken breast with bacon in a cream mushroom sauce and pasta in chicken broth with spinach and tomatoes.
Pasta:
In multi purpose pan add...
Serving for 4 - thin spaghetti. (Break in half) – use amount as stated on the package.
Cover with chicken broth (2 to 3 cups)
Lay desired amount of fresh baby spinach and cherry tomatoes on top.
Set aside. (This can be made on its own or a side to another dish)
Chicken & Sauce
Set to Stove Top High setting.
Fry 1 lb of bacon until tender. - limp
Remove bacon and let grease in pot.
Wrap chicken 3 to 4 chicken breast depending on their size with the bacon.
In pot Whisk together:
Bacon grease, 2 cans of cream of mushroom soup,1 cup of sour cream, and ¼ cup flour.
Smother chicken back in pot with sauce.
Set multipurpose pan with pasta in on top of chicken and put the lid on.
Set on Oven setting 350° for 30-45 minutes.
Sprinkle parmesan cheese on pasta.
Follow the guide on the box for the serving sizes for the spaghetti. There measurement tools out there for spaghetti to for number of people. I didn't stir the spaghetti while cooking. It does not stick together.
****
Chicken Breasts*, By: Tee Hall, September 5, 2018
Ingredients:
4 chicken breasts
tomato, zucchini, onion & green pepper – sliced
salt, pepper & Italian seasoning – to taste
mozzarella – sliced
Directions:
Cut pockets in the chicken breasts. Add the tomato, zucchini, green pepper & onion to each pocket. Sprinkle salt, pepper and Italian seasoning over chicken. Add the mozzarella cheese to the top. Dry bake at 400°F for 25 minutes. Use a digital temperature probe to test for a safe temperature of 165°F. So yummy.
****
Chicken Breasts*, By: Christina Beck Meixell, September 4, 2015
Ingredients:
4 large skinless boneless chicken breasts
Morton's Nature's Seasons Seasoning Blend, to taste
sea salt, to taste
cracked black pepper, to taste
2 cans cream of chicken soup
2 tsp dried parsley
2 Tbs. lemon juice
2 tsp of paprika
6 Tbs. of water
2 cans of sliced mushrooms
rice, couscous or noodles, your choice
Directions:
While preparing your chicken, turn your Ninja to Stove Top High to preheat to get a good sear. Season the chicken liberally with Morton's Nature's Seasons Seasoning Blend, sea salt and cracked black pepper. Sear chicken on both sides. Remove chicken from the pot. Turn to Stove Top Low. Add the soup, parsley, lemon juice, paprika and water to the pot and mix well. Return chicken to pot include any juices on plate. Cook another 25 minutes or until thoroughly cooked. Remove chicken and cut across into sections. Return to gravy. Add mushrooms. Switch to Buffet/Warm until ready to serve over rice, couscous or noodles.
****
Chicken Breasts*, By: Theresa Sharp, July 3, 2015
This Ninja makes me feel like a cooking Ninja! Yummy!
Ingredients:
2.5 lbs frozen chicken breasts
Lemon pepper seasoning
2 Tbs. oil
Directions:
Turn your Ninja to Stove Top High. Add the oil and brown on one side. Turn the chicken. Turn to the Oven setting of 375° for 45 minutes. Check ½ thru cooking time and turn. Browning was amazing.
**Added comment By: Theresa Sharp - A bag of frozen chicken without thawing. I seared one side and flipped but really you could omit searing and just do oven setting because it browns well during the cooking process. So easy and tastes good.
****
Chicken Breasts*, By: Trish Obrien, July 1, 2015
My Ninja never fails me. I had 4 boneless skinless 🐔 chicken breasts. They were still half frozen. I sprinkled a little garlic olive oil on them and tossed a little bread crumbs, basil, and Italian seasoning on them. Laid them on the pyramid mat and baked 375° for about 40 minutes. The most tender juicy meat ever. Sorry didn't take a picture before we ate.
****
Chicken Breasts – Frozen, By: Vivian Caldera, January 8, 2017
I put 3 to 4 frozen chicken breasts on the rack - pour water mixed with lemon juice over them (basically to wet them enough to get the salt and pepper to stick). Turn to the Oven setting of 350°F for about 45 minutes. Add the lemon water so it is just below the rack, about 3-4 cups. Add more water if needed toward the end of cooking. Using a digital probe, check for temperature and juices run clear.
****
Chicken Breasts – Frozen, By: Kelly Crenshaw, January 8, 2017
I cook mine on Stove Top High to defrost & sear. When it has thawed, I adjust my cooking time & method to whatever I'm cooking.
****
Chicken Breasts Stuffed with Asparagus and Cheese*, By: Brian M Almashie, September 6, 2014
Marinate chicken breasts in 1/2 cup soy sauce and 4 cups water with 1 Tbs. crushed garlic for 6 hours or overnight in refrigerator.
Pre-heat Ninja to 375° on oven bake. Pound chicken breasts so they are flat. Lay flat and cover breast with Dijon mustard. Then, add trimmed asparagus and Swiss cheese. Roll closed and secure with toothpicks or twine. Place each rolled chicken breast in large ramekins and add 1/2 cup chicken stock, white wine or water. Brush top of chicken with butter or olive oil and salt, pepper and chili flakes and place ramekins in Ninja. While chicken is cooking clean and prepare Brussel sprouts. Chop up garlic, shallots, sliced mushrooms and bacon or sausage (optional). After 20 minutes add olive oil and everything except Brussels on bottom of pan. Once translucent add Brussels and cook for about 20-30 minutes stirring often so it doesn't burn. You might need to take them out before the chicken is done as it gets hot. You can also add water or stock the bottom of the pan if it gets hot to slow down the cooking but I like mine brownish. Try squeezing fresh lemon juice on top of the breasts once done.
****
Chicken Breasts with Brown Sugar & Bacon*, By: Deb Gramlich, October 17, 2015
Ingredients:
5 boneless chicken breasts
cumin and chili powder – to taste
5 slices of bacon
brown sugar
Directions:
Season both sides of the chicken with cumin and chili powder, rubbing it in. Place the bacon in the microwave to slightly cook. Wrap 1 piece around each chicken breasts. Place your pyramid mat. Set the chicken on the mat. Sprinkle the brown sugar over the chicken. Set the Ninja to the Oven setting of 400° for 45 minutes. Digital temperature probe for doneness.
****
Chicken Breasts with Brown Sugar & Ground Black Pepper*, By: Allana Robinson, October 8, 2018
Ingredients:
4 chicken breasts
ground black pepper
dark brown sugar
olive oil
6 cloves minced garlic
1 bag baby carrots
Prep: season one side of each chicken breast with ground black pepper & one side with dark brown sugar - do this according to taste.
Mince garlic - set to side
Recipe:
Into the Ninja pot, add a splash of olive oil. Even it out to lightly coat the pot. Next, evenly spread out the baby carrots. Place seasoned chicken breasts on top of baby carrots. Evenly spread out minced garlic on top of seasoned chicken breast. Turn the Ninja to Slow Cook low for 8 hours.
Serving (optional):
Gently shred chicken breast with fork.
****
Chicken Breasts with Cranberry Dressing*, By: Kathleen Valentine
Ingredients:
Chicken Breast
Onions, chopped
Chicken broth
Dried cranberries
Stove Top Stuffing Mix
Marjoram
Directions:
I just browned the chicken on Stove Top High then removed them. I mixed chopped onions, chicken broth, a bag of dried cranberries, and a package of Stove Top stuffing in the bottom, put the chicken on top, sprinkled it with marjoram and changed to Oven a 300° for 20 minutes. That's it.
****Tomi Freeman Kathleen Valentine did you use a can of broth or a box?
Kathleen Valentine Tomi, I used a box but only used the amount called for in the stuffing directions.*****
****
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Low carb+high protein recipe for your ninja:
Ingredients:
Spinach
Feta Cheese
Salt and pepper
Paprika
Chicken Breasts
Mozzarella cheese
Directions:
Cook spinach in saucepan, season with salt and pepper and add feta cheese to the mixture. Season chicken breasts with salt, pepper and paprika and place in the Ninja. Top chicken breasts with spinach-feta mixture and add mozzarella cheese to cover it up. Turn Ninja to Oven Setting 350° and cook for 30 minutes.
Healthy and delicious! I just made it and it turned out great!
****
Chicken Breasts with Stuffing, By: Kelli Austin, July 1, 2015
Ingredients:
32 oz box chicken broth
4 large chicken breasts
2- 6 oz boxes Stove Top Cornbread Stuffing Mix, dry
green onions and celery, cut up
Directions:
Add the chicken breasts to your Ninja pot. Sprinkle 1 box of Stove Top over the chicken and add some celery and onions. Next, add the remaining box of Stove Top. Pour the chicken broth over all. Turn your Ninja to Slow Cook High for 3 hours.
It was delicious. It tasted like turkey and dressing. I don't think I've ever made anything easier and my nephew ate 3 plates of it. I hardly ever use the slow cook settings on the Ninja. I'm now sold on those, too. I cannot tell you how much I love this thing.
**Added comment By: Marilyn Giggles-Rainey Scott - I add cream of chicken soup mixed with a soup can of milk and pour over the top. It makes a nice cream gravy.
****
Chicken Breasts with Sun Dried Tomatoes & Niblets Corn*, By: Arlene Gordon, January 12, 2016
Ingredients:
3 tablespoons olive oil
4 chicken breast halve
2 garlic cloves, minced
1 teaspoon Italian Seasoning (I started with 1 teaspoon & added a little more)
1 tablespoon flour
1 cup chicken broth or vegetable broth
1 cup Sun Dried Tomato julienne cut from Costco
1- 12 oz bag of frozen Niblets corn, slightly defrosted
½ cup Vermouth, or wine
Directions:
Turn the Ninja to Stove Top Medium/High. Heat the olive oil in the Ninja pot.
Add chicken breasts to hot oil and cook 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides.
Remove chicken from the Ninja & place on a plate while you do the rest.
Add garlic, and Italian seasoning to the Ninja; cook for about 3 minutes on Stove Top Medium/High, stirring frequently.
Stir in flour; mix until combined. Add broth and sun dried tomatoes.
Return chicken to Ninja. Add the lid. Bring mixture to a boil. Then lower to Stove Top Low/Medium. Add the corn on top of chicken.
Add Vermouth or wine. Continue to cook for about 15-20 minutes depending on the thickness of the chicken breasts.
After 10 minutes of cooking, stir the corn/tomato mixture, having mixture both under the chicken and on top. Continue to cook.
When serving, place mixture on top of the chicken.
****
Chicken, Broccoli & Brown Rice Lettuce Cups*, By: Michelle Williams, March 8, 2017
Makes: 4 servings
Prep Time: 3 minutes
Cook Time: 1 hr 15 minutes
Ingredients:
1 tablespoon sesame oil
1 pound ground chicken
½ onion, finely diced
1 cup brown rice
3 cups chicken stock
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon rice wine vinegar
1 tablespoon garlic powder
½ teaspoon Chinese 5 spice powder
1 (6 ounce) can water chestnuts, chopped
1 crown broccoli, chopped
1 head butter lettuce, cored & leaves rinsed
Sriracha sauce, for serving
For the Spicy Mustard Sauce
1½ tablespoons yellow mustard
1 teaspoon rice wine vinegar
½ teaspoon soy sauce
1 teaspoon honey
½ teaspoon crushed red pepper, increase as you wish based on preference
Directions:
Set the dial on the Ninja to Stove Top High. Preheat for 3 minutes.
Add the sesame oil to the cooker, and then add the ground chicken. Stir fry the chicken, using a wooden spoon or non-scratch utensil to break up the meat. Cook until chicken is no longer pink, about 8 minutes. Add the onion, and stir fry another 5 minutes until onion is translucent.
Add the brown rice and chicken stock and bring to a boil, about 10 minutes. Cover the Ninja cooker and turn to Stove Top Medium/High. Cook for 40 minutes.
In the meantime, mix together the water, soy sauce, rice wine vinegar, fresh ginger, garlic powder and five spice powder. Open the Ninja cooker and add in the mixed seasoning ingredients and water chestnuts. Stir to combine. Top with the chopped broccoli. Replace the lid and cook another 10 minutes.
After you've rinsed the butter lettuce leaves, gently pat them dry with a clean kitchen towel. Assemble the spicy mustard sauce, if using, by combining all ingredients in a small bowl. Let the sauce sit for the flavors to meld for the remainder of the cooking time.
Open the Ninja cooker and gently stir the mixture to incorporate the cooked broccoli. Turn off the Ninja and transfer the chicken filling to a serving bowl.
To assemble the lettuce cups, add a heaping spoonful of the chicken mixture to the center of each lettuce leaf. Top with a drizzle of Sriracha sauce and/or spicy mustard sauce if desired. Enjoy!
****
Chicken, Broccoli & Potatoes Dinner*, By: Christina Smith, September 9, 2015
So, my Ninja arrived today. I was anxiously awaiting its arrival. I know I had asked everyone what my first cook should be but I had to go with what was on hand.
Ingredients:
½ onion, diced
8 strips of cooked bacon, chopped
1 Tbs. olive oil
4 potatoes, cut up and seasoned with salt and pepper
2 boneless skinless chicken breast - season with a nice rub
1 can of cream of mushroom soup
½ can of water
small bag of broccoli
fontina cheese, shredded
Directions:
Turn your Ninja to Stove Top High and fry bacon until crispy. Remove bacon and grease. Sauté the onion in 1 Tbs. olive oil. Add the chicken and sear both sides. While searing the chicken, add the potatoes to begin roasting. When the chicken is seared, add the soups and water. Turn your Ninja to Slow Cook Low for 2 hours. When the time is up, add the broccoli. Turn the temperature to Slow Cook High for 30 minutes. When the time is up, add the cheese to melt.
Oh my. Fabulous! Now I need to read the directions on how to operate this thing!
****
Chicken, Broccoli & Rice, By: Mary Director, July 1, 2014
Author: Stephanie @FoodFit4Real
This one pot meal is ready in less than 30 minutes!
Ingredients:
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1¼ pounds boneless skinless chicken breast halves, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 cup water
1 large head broccoli, cut into small pieces
1 box Uncle Ben's Chicken and Wild rice (10 minutes)
Instructions:
Stir together flour, salt, pepper and garlic powder on a paper plate. Dip chicken into flour mixture and shake off excess.
Add oil and butter to pot. Set to Stove Top High and heat until butter is melted. Carefully add chicken to pot and cook uncovered for 5 minutes each side or until chicken is lightly browned. Remove chicken from pot and
set aside.
Add chicken broth and water to pot, stir in rice and seasoning packet and heat to a boil. Place roasting rack in pot and place chicken on the rack with tongs. Cover chicken breasts with chopped broccoli, cover pot with the
lid and set Oven to 350° degrees for 15 minutes.
Remove broccoli and chicken, stir chicken and turn off pot. Let rice stand for 3 minutes before serving.
****
Chicken, Brussels Sprouts*, By: Nini Merilee Newman
Ingredients:
1 nice chicken breast cut into 1/3rds
8 small potatoes (purple, red and yellow) pierced
2/3rd of a package of frozen Brussels sprouts
1 packet of Mom's Gluten Free Ranch Dressing
A little butter
2½ cups of water
Directions:
I have adjusted for one person...
Add all ingredients (except water) to baking pan and sprinkle ranch dressing, then butter over all. Cover the baking pan with foil. Add the water to the pot, then place the rack with the pan. Turn the Ninja to Oven at 350° for an hour. I'll check at about 45 minutes though since I'm making a smaller batch. Well...after one hour the chicken is done to perfection, the Brussel sprouts wonderful...but, I should have halved or quartered the potatoes. True fingerling potatoes would have worked I think. This is a keeper.
The size I made, which is smaller than the recipe calls for, would work in the Ninja. But, if you wanted to do the original recipe you would have to do it in the oven. For two people, this is just fine.
****
Chicken Bryan*, By: Brandi Tatarchuk, May 23, 2018
Ingredients:
3 large chicken breast, cut in half
½ cup chopped sun dried tomatoes
1 to 1½ cups chicken broth
1/3-½ cup white dry sherry
2 Tbs. garlic
pepper, to taste
1-2 tsps. Italian seasoning
(¼ cup) juice of 1 lemon as well as lemons
2 tsp cornstarch equal water for slurry
Directions:
Cut chicken in halves (6 pieces total). Sauté chicken on Stove Top High in olive oil until golden on both sides. Roughly 5 minutes each side is good. Add the garlic. Sauté for a minute. Switch to Slow Cook High. Add remaining ingredients and set for 3 hours. Add slurry when done. This thickness was perfect.
Serve with a slice of goat cheese over chicken and side of spinach. Enjoy!
Notes:
*I cut lemons in half and squeezed juice and threw in each halve.
**I also marinated chicken for 2 days with Italian salad dressing - optional.
****
Chicken Burritos*, By: Paula De Lira, February 2, 2015
Yummy!!
Ingredients:
4 chicken breasts
1 can cream of chicken
1 can Ro-Tel
1 pack taco seasoning
Directions:
Add chicken to Ninja and sprinkle some of taco seasoning on top. In a separate bowl, mix cream of chicken, Ro-Tel, and rest of taco seasoning together and pour over chicken. Cook on Slow Cook High for about 2 hours.
Put it on a tortilla and top with your favorite toppings!
****
Chicken Burritos*, By: Tammy Mullin Marsh, December 30, 2014
Ingredients:
1 rotisserie chicken, deboned & shredded
1 can black beans, drained
2 cans pinto beans, one drained one with liquid
1 can Ro-tel with chilies
¼ cup dehydrated onion
2 tsp cumin
2 tsp chili powder
black pepper
shredded cheese, your choice
flour tortillas
salsa, optional
Directions:
Cook on Stove Top Medium until hot. Spread shredded cheese of choice on flour tortilla and scoop hot filling on cheese. Roll tortilla. Top with salsa if desired. That's what we got baby!
****
Chicken Burritos & Chicken Tacos*, By: Renee Hardy, April 23, 2015
Ingredients:
Chicken breasts
minced onion, parsley, paprika, salt and pepper
½ cup water
Directions:
Don’t be shy cover to coat the chicken pieces. Turn your Ninja to 350°. Place the chicken in the multipurpose pan with water and bake about 30-45 minutes. When cool, remove to enjoy as is, or shred and make your tacos and burritos as usual. The taste is WONDERFUL !
****
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
****
"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
The recipes follow the last listing! Scroll down!
You Will Find:
Caesar Chicken Breast Sandwiches, By: Tammy Ullrich, October 5, 2015
Cafe Rio Copycat Chicken*, By: Samantha Freeland, April 6, 2015
Cajun Chicken
Cajun Chicken Linguine*, By: Carrie Montgomery
Campbell’s Sweet Teriyaki Chicken Sauce*, By: Kathy Olson, September 2, 2015
Cantonese Steamed Chicken, By: Debby Gardiner Wuzzardo
Caper-Lemon Chicken Thighs*, By: Michele Panzer-Evans
Caramel Chicken*, By: Penny Watts, November 15, 2019
Cashew Chicken, Crock Pot, By: Laura Jemes
Catch-Up Chicken*, By: Arlene Babiskin Gordon
Chicken & Broccoli*, By: Claudia C. Davis, September 15, 2016
Chicken & Butter Beans*, By: Angie Neil, September 1, 2016
(The following have been TRANSFERRED to Chili, Sauces, Soups, Stews, C Cabbage – Chicken
Chicken & Dressing*, By: Marilyn Giggles-Rainey Scott, February 12, 2015
Chicken & Dressing, By: Kathleen Valentine
Chicken & Dumplings – A Different Version*, By: Sue Karasek Nottmeier, March 13, 2015
Chicken & Dumplings, By: Kathleen Sanden
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Chicken & Dumplings*, - (Adapted from King Arthur Flour), By: Terri Bionda Jacobs
Chicken & Dumplings*, (Bisquick), By:Tina Nordhavn-Allman, May 14, 2014
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Chicken & Dumplings*, By: Jennifer Kellogg)
Chicken & Onions Smothered in Gravy*, By: Johnetta Owens, February 17, 2015
Chicken & Sauerkraut, By: Shirley Ray, December 29, 2015
Chicken & Sausage Cacciatore, By: Michele Pilhorn
Chicken & Stuffing
Chicken & Stuffing*, By: Jill Allmandinger Moyer , June 4, 2015
Chicken & Stuffing*, By: Jenn Mueller Venerable, October 4, 2014
Chicken & Stuffing, By: Julie Okamoto Spencer
Chicken & Vegetables, By: S Alfred Baker, October 31, 2014
Chicken Alfredo*, By: Lori Parker, March 20, 2015
Chicken Alfredo*, By: Wendy Smith Blankenship
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
Chicken Alfredo with Broccoli*, By: Jessica Michelle Darbrow, January 28, 2019
Chicken Alfredo with Cheese Ravioli, By: Dennis Becraft, September 10, 2017
Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Chicken Béchamel, By: Dixie Upchurch
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 - Cross Posted in Layered Meals
Chicken Breast & Fresh String Beans*, By: Gabriela Fatone, April 30, 2015
Chicken Breast #1, By: Jessica Conol
Chicken Breast #2, By: Charlotte Cicchelli
Chicken Breast #3, Boneless Skinless*, By Tracy McCollom Giles
Chicken Breast #4, By: Kathleen Kinner Michalak
Chicken Breast #5, By: Audrey D Kline
Chicken Breast #6*, By: Jessica Conol, May 19, 2014
Chicken Breast Dinner*, By: Janis Joseph Koester, July 17, 2014
Chicken Breast Dinner, By: Marisa Stemple Beard
Chicken Breast Dinner, By: Michele Panzer-Evans, November 15, 2014
Chicken Breast Fillet with Green Chiles, Vegetables and Fruit*, By: Cathy Schultz, June 12, 2014
Chicken Breast in the Slow Cooker*, By: Jessica Conol
Chicken Breast, Legs and Thigh*, By: Lorrie Henderson at Earthbound Farms, February 27, 2015
Chicken Breast Marinated in Italian Dressing & Garlic*, By: Melanie Cristal
Chicken Breast on the Pyramid Mat*, Aurelia Dougan McCollom April 27, 2014
Chicken Breast Pizza’s*, By: Karen E. Schasel Millard, January 24, 2017 – Cross Posted in Fast & Easy
Chicken Breast Tenderloin Sandwiches*, By: Allana Robinson, February 11, 2019
Chicken Breast Tenders, Steam Baked*, By: Jessica Conol
Chicken Breast with A Jamaican Flare, By: Connie Mills, February 26, 2016
Chicken Breast with Bacon*, By: Heather Helsley Paris, December 30, 2014
Chicken Breasts*, By: Tee Hall, September 5, 2018
Chicken Breasts*, By: Christina Beck Meixell, September 4, 2015
Chicken Breasts*, By: Theresa Sharp, July 3, 2015
Chicken Breasts*, By: Trish Obrien, July 1, 2015
Chicken Breasts – Frozen, By: Vivian Caldera, January 8, 2017
Chicken Breasts – Frozen, By: Kelly Crenshaw, January 8, 2017
Chicken Breasts Stuffed with Asparagus and Cheese*, By: Brian M Almashie, September 6, 2014
Chicken Breasts with Brown Sugar & Bacon*, By: Deb Gramlich, October 17, 2015
Chicken Breasts with Brown Sugar & Ground Black Pepper*, By: Allana Robinson, October 8, 2018
Chicken Breasts with Cranberry Dressing*, By: Kathleen Valentine
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Chicken Breasts with Stuffing, By: Kelli Austin, July 1, 2015
Chicken Breasts with Sun Dried Tomatoes & Niblets Corn*, By: Arlene Gordon, January 12, 2016
Chicken, Broccoli & Brown Rice Lettuce Cups*, By: Michelle Williams, March 8, 2017
Chicken, Broccoli & Potatoes Dinner*, By: Christina Smith, September 9, 2015
Chicken, Broccoli & Rice, By: Mary Director, July 1, 2014
Chicken, Brussels Sprouts*, By: Nini Merilee Newman
Chicken Bryan*, By: Brandi Tatarchuk, May 23, 2018
Chicken Burritos*, By: Paula De Lira, February 2, 2015
Chicken Burritos*, By: Tammy Mullin Marsh, December 30, 2014
Chicken Burritos & Chicken Tacos*, By: Renee Hardy, April 23, 2015
Caesar Chicken Breast Sandwiches, By: Tammy Ullrich, October 5, 2015
Ingredients:
2 pounds boneless skinless chicken breasts
½ cup to 1 cup Caesar dressing (I used Brianna’s Asiago Caesar and it was awesome!)**
½ cup shredded parmesan cheese
¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
½ teaspoon ground pepper
2 cups shredded romaine lettuce
4-6 hamburger buns
1 (15 oz) can chicken broth
Directions:
Add the chicken and broth to your Ninja. Turn to Slow Cook Low for 4-6 hours. Remove chicken and drain all liquid. With two forks shred the chicken.
Return to the Ninja and add the dressing, Parmesan cheese, parsley, and pepper. Stir until chicken is coated well. Cook for another 30 minutes or until heated through. Spoon mixture into buns and top with romaine lettuce and extra parmesan cheese if desired.
** Creamy Caesar and the Olive Oil Caesar are also very good!
****
Cafe Rio Copycat Chicken*, By: Samantha Freeland, April 6, 2015
Cafe Rio copycat chicken. Cooking over night so all I need to do is shred it & reheat for dinner tomorrow night. This recipe was found on Pintrest. We don't have a Cafe Rio here in FL but the recipe looked good.
Ingredients:
2 lbs chicken breasts
8 oz Zesty Italian dressing
1 packet Hidden Valley Ranch mix
1 tsp chili powder
1 tsp cumin
Directions:
Add all of the ingredients and cook on Slow Cook Low for 4-5 hours. Shred & put on romaine lettuce leaves instead of taco shells for a healthier dinner.
****
Cajun Chicken
Ingredients:
Whole chicken
Garlic cloves
Sliced lemons
2 tbsp brown sugar
2 tsp kosher salt
1 tsp cajun seasoning
2 tsp paprika
½ tsp garlic powder
1 tsp onion powder
1 tsp herbes de provence
8 red potatoes
½ cup water
Directions:
Take the whole chicken, and stuff the garlic cloves and sliced lemons inside of it. In a separate bowl, combine the dry ingredients together: brown sugar, kosher salt, cajun seasoning, paprika, garlic powder, onion powder, and herbes de provence, and mix them all together. Rub this dry mix over the entirety of the chicken, being sure to cover every surface.
Place 8 red potatoes along the bottom of the Ninja pot, and set the seasoned whole chicken on top. Add in ½ cup of water to the pot. Cook on Slow Cook Low for 6-7 hours, or on Slow Cook High for 4-5 hours. Cut up the chicken as needed, and serve!
****
Cajun Chicken Linguine*, By: Carrie Montgomery
I got home after shopping today and realized I didn't have much linguine, so I mixed a box of spinach fettuccine with what I had left of linguine. Here is basically how I do it: ~~ Cube and season chicken and cook on Stove Top High in olive oil. Add veggies of your choice (I used frozen stir fry mix, and also add green onions and sometimes water chestnut) and cook until warm but still crispy. Add Cajun seasoning and toss in cooked linguine. Serve immediately. ~~ You just need to make sure there is enough oil in there so the pasta doesn't stick together.
****
Campbell’s Sweet Teriyaki Chicken Sauce*, By: Kathy Olson, September 2, 2015
Ingredients:
2 chicken breasts
1 onion, sliced in strips
1 red pepper, sliced in strips
1 orange pepper, sliced in strips
1 pouch of Campbell's sweet teriyaki chicken sauce
pineapple chunks and enough juice to thin out the sauce.
rice, optional
Directions:
While seasoning your chicken breasts with your favorite seasonings, turn your Ninja to Stove Top High. Brown the chicken on both sides. Add the onions, red pepper and orange pepper and saute as well. When vegetable are ready and chicken is cooked, add the Campbell’s pouch. Because the Ninja is already hot, just turn to Slow Cook Low and simmer for 15 minutes to heat the sauce. Add the pineapple chunks and enough juice to thin out the sauce a little. Stir gently. When the pineapples are hot, it is ready to serve. I served this dish over rice. It was so super good!
**The directions on the pouch were to bake it in the oven but I did my own thing with it. I love these pouches that are out now for easy dinner ideas.
****
Cantonese Steamed Chicken, By: Debby Gardiner Wuzzardo
I made a delicious Cantonese Steamed Chicken recipe in my Ninja. I found the recipe in the cookbook that came with the cooker. Instead of using snap peas, I used frozen Asian vegetables
Ingredients:
2 Tbs. soy sauce
1 Tbs. rice wine vinegar
1 Tbs. minced fresh ginger
1 Tbs. honey
¼ tsp crushed red pepper
4 thin sliced chicken breasts
1 Tbs. vegetable oil(I used olive oil)
1 medium onion, sliced
2 carrots, sliced
8 oz snap peas, strings removed
6 shiitake mushrooms, stemmed and sliced
½ cup chicken broth
Directions:
Stir soy sauce, vinegar, honey, and red pepper in bowl. Add chicken and toss to coat. Heat oil in pot on Stove Top High. Add onion and cook uncovered 2 minutes. Remove chicken from soy sauce mixture and place on roasting rack. Pour remaining soy sauce mixture and chicken broth in crock. Add vegetables. Place roasting rack into crock. Cover and cook 10 minutes or until chicken is cooked through.
****
Caper-Lemon Chicken Thighs*, By: Michele Panzer-Evans
Ingredients:
1 lb bone-in skinless thighs
2 Tbs. lemon juice (for a more "lemony" flavor add some lemon zest)
1 Tbs. caper, chopped
1 to 1½ cups chicken stock, low sodium
1 tsp olive oil
salt and pepper to taste (take care not to use to much salt, the capers will add a saltiness to the dish)
flour to dust the chicken
Directions:
It was very easy to make a layered meal with this recipe. I just seared the chicken, added the lemon and capers with a little water so the chicken would pick up the flavor. Then put them on the rack, and put the rice in the bottom. Cooked for 20-25 minutes on Stove Top Low setting!!
****
Caramel Chicken*, By: Penny Watts, November 15, 2019
Ingredients:
2 tablespoons butter
½ cup brown sugar
8 cloves garlic, finely minced
1- 2-inch piece ginger, finely minced
1/3 cup rice vinegar or apple cider vinegar
¼ cup fish sauce or Oyster Sauce
¼ cup soy sauce
8 skin-on, bone-in chicken thighs
salt and freshly ground black pepper – to taste
1 tablespoon coconut or vegetable oil
white rice -for serving
Directions:
Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
Begin by pre-heating the Ninja on Stove Top High for 7-9 minutes. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate. Reduce the heat to Stove Top Low.
Add the butter to the pot and melt. Add the brown sugar, vinegar, fish sauce and soy sauce. Stirring constantly bring to a low simmer and let cook for about 5 minutes.
Return the chicken to the Ninja pot skin-side down. Cover and turn the Ninja to Oven/Roast with a temperature of 400°F and bake. Turn the chicken skin-side up midway through cooking, until cooked through, about 20 minutes. Serve over white rice with sauce.
****
Cashew Chicken, Crock Pot, By: Laura Jemes
Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup almond or Coconut flour
1/2 tsp black pepper
1 Tbs. olive oil
1/4 cup light soy sauce
2 Tbs. rice wine vinegar
2 Tbs. ketchup
1 Tbs. brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in Ninja on Stove Top High. Brown chicken on each side. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on Slow Cook Low for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. Enjoy!
****
Cashew Chicken with Noodles & Stir Fry Vegetables, By: Brooke Dibley, January 12, 2016
I used to make this in my slow cooker all the time. In my opinion one of the best slow cooker recipes I've ever cooked. It's so great that in the Ninja I can brown the chicken in the same pot it slow cooks in! I made this yesterday for lunch the 'fast way' and it turned out just as great. Both recipes below.
The fast way:
Ingredients
2 lbs boneless skinless chicken breasts cubed (about 4 pieces)
3 Tbs. cornstarch
½ tsp black pepper
1 Tbs. canola oil
½ cup soy sauce
4 Tbs. rice wine vinegar
4 Tbs. ketchup
2 Tbs. sweet chili sauce
2 Tbs. brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
Pre-cooked Asian noodles (as many as you need for your serving sizes)
1 package of frozen stir fry vegetables
1 cup cashews
Directions:
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil on Stove Top High. Brown chicken about 2 minutes on each side. Reduce heat to Stove Top Low.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving).
Stir in the sauce and then when it starts to simmer add in the noodles and vegetables.
Place the lid. Cook on Stove Top Low until chicken is cooked through and vegetables are tender, stirring occasionally to avoid burning. About another 5-7 minutes.
I serve mine with a garnish of sesame seeds and fresh coriander
Makes 4-6 servings.
****
The slow cook setting version:
Ingredients:
2 lbs boneless skinless chicken breasts cubed (about 4 pieces)
3 Tbs. cornstarch
½ tsp black pepper
1 Tbs. canola oil
½ cup soy sauce
4 Tbs. rice wine vinegar
4 Tbs. ketchup
2 Tbs. sweet chili sauce
2 Tbs. brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
Pre-cooked Asian noodles (as many as you need for your serving sizes)
1 package of frozen stir fry vegetables
1 cup cashews
Directions:
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil on Stove Top High. Brown chicken about 2 minutes on each side. Reduce heat to Slow Cook Low.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving).
Cook on Slow Cook Low for 3 to 4 hours.
Before serving, turn the Ninja to Stove Top Low. Add in the vegetables and the noodles. Cook, stirring often, until the noodles are heated through and the vegetables are tender. About 5-7 minutes.
Serve over rice. Makes 4-6 servings.
****
Catch-Up Chicken*, Arlene Babiskin Gordon
This is a recipe from the "Balaboosta" cookbook by: Einot Admony. Balaboosta is a Yiddish word meaning a good cook, homemaker etc. What drew me to the recipe was that it was made with ketchup as one of the ingredients. I made it last night & used canned dice tomatoes instead of fresh. I also took the skin off the chicken where the recipe left it on. I also added some liquid which the recipe didn't add. I was happy with the results. I made Israeli couscous on the stove. Here is my version of Catch-Up Chicken for the Ninja 3-1. As always cleanup was a no brainer.
Oven Setting 350-375° about 55 minutes
Ingredients:
1/2 cup ketchup (I used Hunts no salt added ketchup)
1/2 cup water
1- 6.75 juice box apple juice (that’s all I had, next time I’ll have more on hand)
2 teaspoons cumin
1 teaspoon paprika
5 chicken drumsticks skin removed
1/2 onion cut into medium pieces
1 can diced tomatoes (drained but reserve juice for later). I added just a little water.
Directions:
Mix all the ingredients together in the Ninja cooking well; then lay the drumsticks on top of the mixture.
Mixture will thicken so check to make sure it’s not too thick.
When the chicken was done, I removed the pieces to a dish, and added the reserved juice from the diced tomatoes. I mixed and added the cooked couscous. I served the chicken, the couscous & a mixture of string beans & carrot mix.
****
Chicken & Broccoli*, By: Claudia C. Davis, September 15, 2016
Ingredients:
1¼ lbs chicken breasts, cut into pieces
flour
Lee Kum Kee - Panda Brand Beef Broccoli Sauce - in a package as a base and only use ¾ of the package
Pam – optional
1 tsp oil
1 onion, chopped
8 ounces broccoli
2 cloves chopped garlic
a sliver of ginger, chopped
2 teaspoons low sodium soy sauce
1 tsp Worchestire sauce
basmati, jasmine or rice of choice
Directions:
Turn the Ninja to Stove Top High to begin heating while preparing the chicken. Season and flour the chicken pieces. Add the oil and or PAM and brown the meat. Reduce the heat to Stove Top Low. Add the onion and broccoli. Cook for about 2-3 minutes. Add the garlic and ginger. Cook for another minute or so. Add the 'Panda' sauce, soy sauce, and Worchestire. Let it come to temperature and begin to bubble. Taste the sauce until it is to your preference. It will be from a light to deep flavor. Serve over basmati, jasmine or rice of your choice.
(Steam the broccoli beforehand (I choose fresh broccoli this time and not frozen) and add it at the very end just to warm it up with the sauce. I used two small heads of broccoli).
*Added comment by: Claudia - I live in NYC and the sauce was purchased from a Stop n Shop. It is in the duck sauce area. It does NOT need to be refrigerated. It is in a plastic type pouch. You can Google it, or purchase from Amazon. (I bet Wal-Mart or Jet has it as well). It is a common brand. I’ve tried several and this is by far, the best one for beef and broccoli. I do not like their orange chicken as well. When I do use it, I don’t use the whole package.
Lee Kum Kee USA – for sauces – Also added to Spice File
http://usa.lkk.com/en/
****
Chicken & Butter Beans*, By: Angie Neil, September 1, 2016
Ingredients:
1 cup cooking oil
1¼ cup of all-purpose flour
Creole seasoning – to taste
4 cups chicken broth
4 cups water
1 bag frozen green baby lima beans
Couple splashes Worcestershire sauce
1 teaspoon ground thyme
1 teaspoon cumin
1 tablespoon basil leaves
1 tablespoon cooking oil
10-12 chicken legs
Tony Chachere's - to taste
Salt and pepper - to taste
Directions:
1. Turn the Ninja to Stove Top High.
2. Add 1 tablespoon cooking oil. Brown the chicken legs in batches, set aside.
3. Add 1 cup oil and the flour, whisk together. Keep whisking/stirring (I do a combination of both) until the roux is a dark mocha brown.
4. Add Creole seasoning, and cook for 3-5 minutes, stirring often. The roux mixture will turn darker.
5. Add chicken stock and water, stir.
6. Add Lima beans, stir.
7. Add chicken, stir.
8. Cover. Bring to a boil and cook for 1 hour on Stove Top Low. If the Lima beans aren't soft, cook for another 20 minutes more or until they are soft.
9. Serve over rice.
****
Chicken & Dressing*, By: Marilyn Giggles-Rainey Scott, February 12, 2015
Ingredients:
1 package boneless chicken breast
1 tablespoon of butter
1 can of cream of chicken soup
1 cup of water
½ stick butter
1 box of cornbread stuffing mix
Directions:
Cut your chicken into cubes. In Ninja on Stove Top High melt the butter. Add the chicken. Cook for 8-10 minutes until juices run clear. Add soup, water and butter, mix well. Mix in stuffing and turn to Oven setting of 350°F for 10 minutes.
****
Chicken & Dressing, By: Kathleen Valentine
That's funny I made Chicken and Dressing with added cranberries today! I braised the chicken then roasted it on the oven setting for 75 minutes. I took the chicken out and put the dressing in the bottom and used the Oven setting for 20 minutes and the dressing got a gorgeous crust on the bottom.
****
Chicken & Dumplings – A Different Version*, By: Sue Karasek Nottmeier, March 13, 2015
Ok, it was experiment nite - you know the "what am I cooking for dinner" nite. I looked at what was on hand, and came up with a little different version of chicken and dumplings. A different chicken and dumplings
Ingredients:
3 large chicken breasts (more if you want A LOT of chicken)
1 can chicken broth
1 can cream of chicken
1 can cream of Mushroom
2 cans water
1 small onion
2 small cans mushrooms
½ cup celery (optional) I had some left in the freezer
1 package of frozen dumplings, (like dumpling flat noodles)
1 teaspoon or so of minced garlic
Nature’s seasoning, to taste
chicken seasoning salt, to taste
Directions:
Cook your chicken either on Stove Top High or Oven temperature of 300° until done. I cooked mine on Stove Top high with can of chicken broth to brown, then se to Oven temperature of 300° for about ½ hour to an hour. Remove and cut/dice it up. Set aside.
Take the dumplings and break into pieces. Add them to the Ninja with 2 cans of water. It is easier to use hot water to rinse out the cans. Add the soups and water to a bowl with the chicken.
Follow the directions on the dumpling package. Boil for about 10 minutes; then simmer for about ½ hour to 40 minutes. While the ingredients are simmering, mix the onion, celery, chicken, cream soups and seasoning. When your dumpling noodles look like they are about done, add the rest of the ingredients. Stir to mix and put on Slow Cook Low for 2 hours or Slow Cook High for 1 hour. Stir occasionally to prevent the dumplings from sticking. Check the liquid. There is a possibility you may need to add extra. Turn to Buffet/ Warm setting to hold.
** I used 1 can regular cut mushrooms and 1 can of shitake because that is what I had on hand.
****
Chicken & Dumplings*, By: Jennifer Kellogg
Ingredients:
Roasted chicken, (or your preference on pieces)
2 cans cream of chicken
2 cans cream of mushroom
1 cup or 2 of chicken broth
1 bag of frozen veggies
4 cans of water
two cans of buttermilk biscuits
Directions:
So easy. I had roasted a chicken in the Ninja this weekend. So I threw leftovers from the dinner (I had a lot so this is a double recipe). Add soups and broth. Filled the empty cans with water. Add frozen veggies. Turn to slow cook Low for 8-10 hrs. Open biscuits. Cut them into pieces threw them on top. Put crock pot on high setting about an hour. Done.
****
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Ingredients:
4 skinless, boneless chicken breast, halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
low fat cream of chicken or celery soup, (suggested instead of cream of chicken soup)
1 onion, finely diced
water to cover
Chicken broth, (optional instead of water to cover)
Poultry seasoning, (optional)
carrots, celery and peas, (optional)
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook 4 hours on Slow Cook High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
**Added Comments** Tomi Freeman - I use this recipe all the time, it is amazing. I use broth instead of water and also use poultry seasoning on the chicken.
Rachael Kuffa - I use this recipe all the time too. I don't use the butter and I'll add homemade chicken stock instead of water. I also use a low fat cream of chicken or celery soup. And I add veggies like carrots, celery and peas.
****
Chicken & Dumplings*, (Bisquick), By: Tina Nordhavn-Allman, May 14, 2014
This is my own throw together recipe and it's delicious!
Ingredients:
chicken breast cut into about 1 inch pieces
potatoes, quartered, I use a small bag of mixed potatoes
4 or 5 large carrots, cut into 1 inch pieces
2 cans cream of chicken soup
1 can chicken stock
thyme
Bisquick and milk
Directions:
I am not really a measure type person, so this is kind of throw together.
Put everything but the Bisquick and milk in the Ninja. Stir and set on Slow Cook Low for 8 hours. About 45 minutes before serving, mix Bisquick and milk. I used about a cup and a half of Bisquick and just add milk until the mixture is sort of firm. Add the Bisquick on top, put on the lid and let it continue to cook on Slow Cook Low for about 45 minutes!
****
Chicken & Dumplings, By: Kathleen Sanden
Ingredients:
4 boneless skinless chicken breast with rib meat
3 cups water
1 cream of chicken soup
1 can chicken stock low sodium
3 sliced carrots
4 potatoes cubed
1 cup celery
Two onions quartered
Salt
Pepper
Poultry seasoning to taste
Bisquick
Directions:
Put this in the Ninja on high until it boils then reduce Stove Top Medium for 1 and a half hours.
Remove chicken and cut into bite size pieces.
Return to broth and make the dumplings.
I used Bisquick about two cups and added water until it was a dough.
Using an ice cream scoop I dropped the biscuits (6) on top leaving space between them.
Cook covered for ten minutes, then uncover and cook ten more.
Perfection.
****
Chicken & Dumplings*, By: Terri Bionda Jacobs - (Adapted from King Arthur Flour),
Chicken and dumplings turned out great! I ended up baking the dumplings/biscuits, because I started dinner late and didn't have the extra 20 minutes to spare. I know they'll do fine as the recipe follows...
Dumplings
2 ¼ cups King Arthur Unbleached Self-Rising Flour
¼ cup (4 tablespoons) butter
2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried; or or 2 teaspoons herbes de Provence, all optional
¾ cup buttermilk, or 1/2 cup plain yogurt thinned with 1/4 cup milk
1 large egg
Filling
¼ cup (4 tablespoons) butter
½ cup King Arthur Unbleached All-Purpose Flour (not self-rising)
3 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
¼ teaspoon Worcestershire sauce
4 cups diced cooked chicken (Can cook some on stovetop high if you don't have some cooked already; about 1 to 1 1/2 lbs)
2½ cups frozen mixed vegetables, thawed and/or cooked
Servings-8-10
Prepare Dumplings:
Place the dumpling flour into a bowl. With a pastry cutter or knife, work in the dumpling butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate while you make the filling.
Turn to Stove Top High. Melt filling butter.
Make the filling:
When butter is melted, whisk in the filling flour; cook for 1 minute.
Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer and thicken the sauce for 15 minutes, then stir in the chicken and vegetables.
Turn to Oven Setting 350° while you finish the dumplings.
Finish the dumplings:
Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
Scoop the dumpling batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on, and bake for 20 minutes. (check for doneness, may need up to 10 minutes more.)
Scoop a dumpling and a portion of the filling onto each serving plate.
(Dumplings not pictured, but I can assure you they are really easy and tasty!)
****
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Made Chicken n Dumplings in Ninja. No real recipe, just cook chicken in chicken broth with celery and onions. When done, remove and discard celery and onion. Add whatever veggies you want, today I used some frozen peas and carrots, sprinkled in some dried parsley flakes. Boned chicken and returned to pot. On floured board, roll canned biscuits, cut to desired size (I use pizza cutter), drop in boiling broth, cover and cook until done. I used Slow Cook Low to cook chicken, Stove Top Medium to cook dumplings, Buffet to keep warm.
*****
Chicken & Onions Smothered in Gravy*, By: Johnetta Owens, February 17, 2015
Ingredients:
Chicken, season to taste - (bone in thighs, legs, or your choice)
1 Tbs. canola oil
1 onion, diced
gravy from scratch, (flour, seasonings, chicken broth)
Directions:
Turn your Ninja to Stove Top High and sear chicken in oil. About 5 minutes each side. Remove from pot, and add onions. Cook until tender. Make your gravy. Let the gravy and onions cook for a few minutes. Add your chicken back to the pot and continue cooking using Stove Top High for about 10 more minutes. Turn the Ninja to Buffet/Warm setting while finishing up preparation for dinner.
****
Chicken & Sauerkraut, By: Shirley Ray, December 29, 2015
Not exactly a recipe. Just a procedure to make something different for New Year's Day. Try chicken & sauerkraut. I use boneless chicken breast cut into chunks. Season with salt & pepper and brown in a little butter on Stove Top High. Add sauerkraut. I use the refrigerated type and do not drain. Onions can be added if desired. Turn to Slow Cook High for 3-4 hours or 6-8 hours on Slow Cook Low. Chicken legs or thighs could be used. Just adjust the cooking time since they are not boneless.
*Added comment by Shirley Ray - You can adjust the amount of chicken depending on how many servings you need. I'm usually just cooking for 2 or 3. I figure on a half breast per person if they are big and one bag of sauerkraut. (Additional chicken for bigger appetites or leftovers). I used to make this in a small slow cooker so that was about capacity. But the Ninja is bigger so you could easily double that.
****
Chicken & Sausage Cacciatore, By: Michele Pilhorn
Stove top/Slow cooker Prep about 45 minutes Slow cooker about 2 to 4 hours depends how tender you want the chicken and sausage to be
Ingredients:
2 to 3 large chicken breast diced 1 inch by one inch
1 pound of regular sausage or
6 mild or Italian style sausage links cut in one 1/2 of a inch round
1 to 2 bell peppers (use 2 I love veggies) Diced evenly
1 large or 2 medium onions diced evenly
2 diced fresh tomatoes or one 16 oz can of diced tomatoes
1 package of fresh mushrooms or 2 small or 1 large can of mushrooms
2 pre-sliced can of black olives
2 teaspoons of mince garlic or 4 cloves minced
Salt to taste (I prefer Sea salt sprinkled on my chicken breast before I start cooking)
Pepper to taste (I prefer fresh black peppercorn sprinkled on my chicken breast before I start cooking)
Garlic powder to taste
1 to 2 bay leaves
1 large or 2 small jars of spaghetti sauce (prefer garden style)
Sugar if needed
1/4 to a 1/2 cup of red wine (optional)
2 Tablespoon of olive oil
Directions
1.) Turn to Stove Top High. Cook the sausage until brown and remove.
2.) Add Olive oil, onions, peppers, garlic, (if mushrooms are fresh add
with the pepper, garlic and onions. If they are canned wait until the onions are starting to caramelize) cook until the onions are tender but starting to caramelize. Keep stirring so you don't burn the garlic.
3.) Add mushrooms if they are canned; tomatoes, chicken cook together. Add garlic powder.
Cook until the chicken looks like it’s cooked throughout. Don't brown the chicken it will become tender in the slow cooker.
4.) Add all the ingredients together and turn to slow cooker to low to med cook for 2 to 4 hours until all the favors fuse together.
5.) Serve over pasta. This is very good over Cavatelli. I will later write the recipe for how to make Cavatelli's but it’s not something I would make in my Ninja.
Notes:
Add a Carrot to reduce the acid in the sauce. Remove the carrot and bay leaves before eating. If the sauce is to bitter add a small Pinch of sugar to reduce the bitterness. Can add some twig of rosemary too if you desire more favors.
This is one of my husband's favorite meals he almost begs for it weekly and a few of his co-workers beg him to bring them some in too.
****
Chicken & Stuffing
Ingredients:
3 boneless, skinless chicken breasts, seasoned with salt
and pepper
1 (6 oz.) box stuffing mix
1 (10.5 oz.) can cream of chicken soup
1 cups green beans
1 cup baby carrots
½ cup celery, chopped
½ cup yellow onion, chopped
½ cup dried cranberries, optional
1 cup sour cream
½-1 cup low‐sodium chicken broth
½ tablespoon rosemary, finely chopped
1 teaspoon dried parsley
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Directions:
Place seasoned chicken breasts in the Ninja pot. Sprinkle with parsley, then top with celery and onion.
Combine stuffing mix with chicken soup, sour cream, ½ cup chicken broth, rosemary, and garlic powder, then season with salt and pepper. Stir in dried cranberries here, if using.
Stir everything together and place on top of chicken.
Using 1‐2 pieces of aluminum foil, place carrots and green beans in the center of foil and make a packet, sealing the edges so they stay contained. Place vegetable packet on top of stuffing mixture and place the lid on the Ninja.
Turn to Slow Cook High for 3-4 hours, adding remaining broth and stirring stuffing occasionally so mixture doesn’t get dried out.
Remove veggie foil packet and test for tenderness. Using a digital thermometer, test to make sure chicken is cooked to 165°F. Serve hot and enjoy!
****
Chicken & Stuffing*, By: Jill Allmandinger Moyer, June 4, 2015
Ingredients:
4 chicken breasts
1 large can or 2 small cans cream of chicken soup
2 boxes stuffing mix
1 cup Sour cream
1 small package frozen green bean
1 cup water
Directions:
Spray the Ninja with non stick cooking spray
Place the defrosted chicken breasts in the bottom of the Ninja as your first bottom layer.
Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
The last layer will be the frozen green beans.
Now add about 1 cup of water to the top of this mix.
Cook on Slow Cook High for 4 hours or cook on Slow Cook Low for about 7-8 hours.
Tip: About ½ way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.
*Jill Allmandinger Moyer It tastes sooooo good! I had only one can of cream of celery and added a little more liquid to compensate for that. I used chicken broth instead of water!
****
Chicken & Stuffing*, By: Jenn Mueller Venerable, October 4, 2014
Just made chicken and stuffing adapted from Pinterest = perfecto!
Ingredients:
4 chicken breasts
2 boxes stuffing - I used one cornbread and one chicken flavored
1 can of cream of mushroom mixed with one cup of plain Greek yogurt
1 package frozen green beans
Directions:
Layer each ingredient, starting with chicken breasts on bottom up to green beans on top. Turn your Ninja to Slow Cook Low and cook for 4 hours, mixing stuffing and green beans halfway through.
****
Chicken & Stuffing, By: Julie Okamoto Spencer
Browned the chicken quarters on stovetop. Seasoned with season salt. I put a slice of Swiss cheese on each piece of chicken. Then I took a package of stovetop stuffing (cornbread) and poured it on top of the chicken. I took a can if cream of mushroom and 1/2cup sour cream and mixed together with about 1/4cup water. Pour on top of the stuffing and chicken. Cook on Slow Cook High for about 30 minutes.
****
Chicken & Vegetables, By: S Alfred Baker, October 31, 2014
I use my Ninja 5 days a week. Cooking chicken and veggies right now. Chop up an onion, cube a rutabaga. Thin slice enough cabbage to cover the bottom of the pan. Spread the onion and rutabaga on top of the cabbage. At this point I like to use a black pepper mill and put at least 25 turns of the mill onto the veggies. It makes a big difference in taste to use the pepper before cooking instead of after. Lay out 4 skin-on chicken thighs and 4 wings on top of the veggies. Add no liquid. Turn your Ninja to Slow Cook High for 4 hours. The pan will have a ton of broth when it’s done and everything will be cooked to perfection.
****
Chicken Alfredo*, By: Lori Parker, March 20, 2015
Made this tonight in my new Ninja. My family loved it. Served with salad and garlic French bread.
Ingredients:
2- 15 oz jars of Alfredo Sauce
1- 22 oz bag of frozen broccoli
1- 22 oz bag of frozen Grilled Chicken Breast Strips
Add 12 oz cooked bow tie pasta
Directions:
Add all of the ingredients to your Ninja. Turn to Oven setting of 350° for 25 minutes.
Serves 8-10 people
****
Chicken Alfredo, By: Wendy Smith Blankenship
Ingredients:
chicken chunks
5 cups of water
1 lb fettuccine
1-2 jars of Alfredo sauce
Peas, (optional)
Directions:
Turn your Ninja to Stove Top High and brown chicken chunks. Add water, fettuccine broken in half, and Alfredo sauce.
Set on Oven at 300° for 20 minutes. I stirred a couple of times during cooking so it would not stick.
I did add an extra jar of sauce because I felt it was not very creamy! Add peas during cooking; you could also add other veggies!
I used the spaghetti recipe as a guide for this recipe!
My family loves it!
**Added comments**
The water does not water down the sauce, if anything I feel you need more sauce! I thought that the first time I made spaghetti but it turned out great! I am sure you can make the spaghetti and then just add the sauce after it's cooked if you would rather do it that way!
Wendy Smith Blankenship Debra : I cooked the chicken first and yes there was quite a bit of juice from the chicken so what I did was I cooked the chicken first ten I poured out the juices and then put chicken back in to brown more before cooking the noodles.
**Added comments by Jessica Conol:** photo added
I made the Chicken Alfredo in files by Wendy Smith Blankenship. Some adjustment I made was instead of chicken chunks. I bought turkey breast tenderloins and cut into chunks (It was on sale). I used 1 Classic Ragu Alfredo Sauce and 1 light Parmesan Alfredo Ragu sauce. I browned the turkey chunks, added the water and 1 jar of the sauce and the broken fettuccine noodles and after it cooked for 15 minutes, I added in the other jar of sauce. And seasoned with garlic salt. It was good, pasta came out perfect. Next time I will add some chopped garlic and maybe broccoli. Thanks Wendy.
****
Chicken Alfredo; One Pot, By: Dasha Nelson, December 5, 2014
I didn't see this in our recipe files so I am posting a recipe (based on recipe on the kitchenmeetsgirl blog) I made the other day. It was a big hit. Sorry - forgot to take a picture.
Ingredients:
3 Tbs. oil (I used garlic oil)
1¼ lbs of boneless, skinless cooked chicken breasts or tenderloins, diced into one inch pieces
2 cloves garlic, minced
salt, pepper, garlic powder – to taste
1 can (14 oz) chicken broth, plus more for cooking the chicken breasts
1 cup half-n-half or heavy cream
½ lb spaghetti or fettuccine noodles, uncooked
1 + cup Parmesan cheese, grated - fresh is best!!!
Bacon bits, if desired.
Directions:
I cooked the chicken breast tenderloins on Slow Cook High setting for approximately 2 hours (make sure it is fully cooked) in chicken broth and seasonings. Cool chicken enough to dice. Or refrigerate chicken until ready to use.
Warm the olive oil in the Ninja - Stove Top Medium setting. Season chicken with salt, pepper and garlic powder and add to warmed oil to brown, about 5-6 min (stir frequently). Add the minced garlic and cook for 30 seconds more.
Add the uncooked pasta, chicken broth and half-n-half or heavy cream and stir. Bring to a boil, then turn the Ninja Stove Top Low. Cover and simmer 15-20 minutes or until pasta is tender. If the mixture is too thick, add more half-n-half or heavy cream.
Turn Ninja off, or to Buffet setting if not serving dish right away, and stir in the Parmesan cheese (can use more cheese if desired); stir until cheese is melted. Sprinkle with bacon bits if desired.
****
Chicken Alfredo with Cheese Ravioli, By: Dennis Becraft, September 10, 2017
Ingredients:
2-3 lbs. boneless chicken breast, cut into bite size pieces
3 jars alfredo sauce
2 bags frozen broccoli, thawed
2 bags frozen cheese ravioli
Directions:
Turn the Ninja to Stove Top High. Add the chicken to begin cooking. Cook until almost cooked through. Turn to the Oven setting of 350°F. Add the ravioli and sauce. Cook for 15 minutes, stirring occasionally. After the cooking time, add the broccoli. Cook an additional 15 minutes or until hot and cooked through stirring occasionally.
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Chicken Alfredo with Cheese Ravioli, By: Michelle Whitman
Ingredients:
2 lbs chicken breasts, cut in strips
2 jars of Alfredo sauce
1 bag chopped frozen broccoli, thawed
1 bag frozen cheese ravioli
Cook chicken on Stove Top High, until just under cooked thoroughly. Add frozen ravioli and sauce. Bake at 350° for 15 minutes, then add broccoli bake another 15 minutes. Done!
I stirred it probably every 5 minutes but my ravioli was partially frozen together. I probably only would've done it when first put in and again after broccoli if the raviolis were all individual.
Everyone loved it. I'm sure this recipe could be halved, as it seems most of you don't cook for many. Mine fed 6 people, 4 of which are adults, or eat like one!
****
Chicken Breast & Red Potatoes*, By: Amanda David Hock, March 8, 2015 - Cross Posted in Layered Meals
Ingredients:
chicken breast
red potatoes, diced
salt, pepper, garlic, season to taste
Classic Roasted Chicken Oven Sauce
Corn on the cob, optional
Directions:
To your Ninja add the chicken breast and red potatoes. Season with salt pepper and garlic. Add the oven sauce to cover. On the rack I have corn on the cob with ½ tsp butter and garlic; wrapped in foil.
Turn your Ninja to Oven setting of 350° for 45 minutes. It is so tender and very good.
I recommend stirring the chicken halfway through. Everything turned out great.
I didn't sear the chicken. I just turned it to oven setting put chicken in then potatoes then sauce.
The potatoes are so tender and with that oven sauce is super yummy will definitely be stocking up on that sauce. And corn is awesome.
****
Chicken Breast & Fresh String Beans*, By: Gabriela Fatone, April 30, 2015
Ingredients:
4 chicken breasts
6 medium sized potatoes, peeled and quartered
salt, pepper, rosemary and paprika, to taste.
½ stick of butter, (cut to pats)
fresh string beans, (trimmed the ends off)
1 bottle of Italian dressing
Directions:
Take the chicken breasts and cut them in half. Place them on the bottom of the Ninja pot. Place the potatoes on top of the chicken. Season all to taste. Add the butter to the top. Place the string beans on top. Pour the Italian dressing over all. Turn your Ninja to Slow Cook High and cook for 4 hours. It was so delicious. A real winner and so simple and easy.
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Chicken Breast #1, By: Jessica Conol
2 Chicken Breasts (I bought from my grocery store, was already seasoned)
Set Ninja to Oven at 350°F. I sprayed bottom of Ninja with olive oil Cooking spray. Brown chicken breasts. Remove chicken breasts. Add 2 cups water. Add rack to Ninja. Place chicken breasts on rack. Cover. Cook for 40 minutes or till chicken is cooked.
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Chicken Breast #2, By: Charlotte Cicchelli
Just finished my fav use for my NCS...its more of a suggestion than a recipe. I set unit to Stove Top High. While it heats, I trim the excess fat from boneless skinless chicken breasts which I buy as family pack of 7-9 pieces. Season with salt, pepper and garlic powder, to taste. Sear using very moderate about of olive oil, (just enough to slight brown the meat and seal in juices. Transfer all meat to rack (stacked up is ok) and switch to Oven 350° for 3-4 minutes. Meat is now fully cooked and very juicy. Anything not used same day is placed in freezer bags and thawed a piece or 2 as needed to dice and stir into casseroles, shred for enchiladas, and used in chicken sandwiches.
I placed my oven thermometer thru the vent and checked until it reached 160°.
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Chicken Breast #3, Boneless Skinless*, By: Tracy McCollom Giles
Sprinkle with season salt, little drizzle olive oil in pan, oven setting temp 425°. About 45 minutes, depending on the thickness of the chicken. Very moist and very good.
****
Chicken Breast #4, By: Kathleen Kinner Michalak
Ingredients:
2 boneless chicken breasts breaded with some seasoned bread crumbs, a little flour, dill & original Mrs. Dash.
Mushrooms sliced.
Chopped garlic.
White wine.
Fresh or frozen cauliflower.
Directions:
Sauté chicken on Stove Top High in a little olive oil to brown on both sides. About 3-4 minutes each side.
Remove & add mushrooms & sauté for a few min then add garlic (don't burn).
Add florets & chicken on top. Add wine & a little water, bring to boil. Reduce heat then to Slow Cook Low for 20-30 minutes. After removing chicken & cauliflower thicken sauce with a little corn starch. It was delicious.
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Chicken Breast #5, By: Audrey D Kline
Ingredients:
6 large boneless, skinless breasts
Weber Kickin chicken seasoning (Costco)
4 cups of water
Directions:
I sprayed the pot with Pam, set to Oven 350°, and seared six large boneless, skinless breasts (three at a time). Covered the rack in foil, placed chicken on the rack and seasoned with Weber Kickin chicken. The chicken was in two layers, three across. Add four cups of water. Place the rack in the Ninja. Cover and cook for 45 minutes. Internal temp was 200°, so it could have cooked less. But it was still moist and delicious.
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Chicken Breast #6*, By: Jessica Conol, May 19, 2014
I bought (Target) Market Pantry Sea Salt and Olive Oil seasoned chicken in the freezer section. I took 2 seasoned breasts and a plain chicken tender, seasoned with some garlic salt and pepper. I defrosted a couple minutes in the microwave. Spray the pot of the Ninja with olive oil cooking spray, and set the Oven to 350°, and preheat about 5 minutes. Add the chicken and brown on both sides. Turned your Ninja off and take out chicken. Add 4 cups water to pot, insert the rack and place the chicken on the rack. Turn Ninja back to Oven 350° and cook for 50 minutes. Check to see if more water is needed toward the end of cooking time.
****
Chicken Breast Dinner*, By: Janis Joseph Koester, July 17, 2014
Ingredients:
4 large boneless chicken breasts, seasoned (your preference on seasonings)
1 large onion, coarsely chopped
4 large potatoes, cut up
1 lb bag baby carrots or large carrots cut up
2 small cans of mushrooms or 8 oz. fresh, sliced
1 can Cream of Chicken soup
14 oz. chicken broth
Directions:
Sear chicken breasts on Stove Top High in the Ninja. Remove and set aside while you sauté onion on high until slightly browned. Remove onions. Place potatoes in bottom of pan and season as desired. Add onions, carrots and mushrooms to pan, placing chicken on top. Mix the soup and broth and pour over the chicken. Turn your Ninja to Oven setting of 300° for 30 minutes. Use digital probe to test for temperature. All of the liquid was gone by the time it cooled down, leaving just enough thickened sauce to make it yummy. And yes, it was excellent.
****
Chicken Breast Dinner, By: Marisa Stemple Beard
Ingredients:
4 chicken breasts, seasoned (your preference on seasonings)
1 onion, sliced
4 potatoes, sliced
1 lb bag baby carrots
1 can coconut milk
½ cup chicken broth
Directions:
Tonight I threw 4 small chicken breasts into the Ninja (kind of seared them). Place a sliced onion, 4 small potatoes (sliced), and a bag of baby carrots, then I added a can of coconut milk and 1/2 cup of chicken broth on top. Used Oven temp at 350° for 1 hour. Quite yummy. I thought there would be liquid left it was gone.
****
Chicken Breast Dinner, By: Michele Panzer-Evans, November 15, 2014
Ingredients:
4-6 boneless chicken breast
1 can of cream of chicken soup
1/3 cup of milk
1- 6 oz pack of stuffing mix
1 2/3 cups of water
Directions:
I seasoned and browned the chicken on Stove Top High. Mix the soup and milk. Pour over the chicken. Combine stuffing mix and water and spoon over the chicken. Cook on Slow Cook Low setting for 6-8 hours.
*Added comments - Carole Strasburg Hunt I made the same yesterday, except no dressing.
Brown the chicken breast on Stove Top High after flouring and seasoning it with Lawry’s seasoned salt and lemon-pepper. Add 2 cans of cream of chicken soup and 1 can of water. Mix soup and water in a bowl and pour over chicken and turned to Slow Cook Low for 5 hours. Turn to Buffet setting to hold. Serve with a salad and mashed potatoes for sides.
*Holley J Douglas I made this tonight. I doubled the recipe and instead of 2 cans cream of chicken I did one cream of chicken and one cream of celery. My family loved it! Soooo good! Thanks for sharing.
****
Chicken Breast Fillet with Green Chiles, Vegetables and Fruit*, By: Cathy Schultz, June 12, 2014
(no amounts given – fix according to your needs)
Boneless, skinless chicken breast
Oil, (your favorite)
Potatoes, parboiled and cut up
Mushrooms, sliced
Green chili’s, diced
Cheese, (your favorite)
Peach
Directions:
Leave your Ninja on Stove Top High, and sear your chicken in a little of your favorite oil. Add the potatoes (which had been par boiled) and roast to a light brown. Add the sliced mushrooms, & diced green chiles. Cook until just soft. Move to the side and grill your sliced peach. Top your chicken with cheese, cook until melted.
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Chicken Breast in the Slow Cooker*, By: Jessica Conol
Ingredients:
1 40 oz Boneless skinless pre-cooked chicken tenders (frozen or thawed)
2 cups of low sodium chicken broth
1 to 2 tsp garlic salt
1 to 2 tsp garlic powder
Directions:
Place all ingredients in the Ninja main pot, Turn to Slow Cook Low for about 8 hours or Slow Cook High for 4 hours. I did mine on Slow Cook High for 4 hours.
When cooked to 165° (which for me was Slow Cook High for 4 hours, it easily shreds. Either use 2 forks or a stand mixer with paddle to shred.
(I actually used 3 cups of chicken broth but it looked liked a lot of liquid so I think 2 cups might be good enough or just check to see if need more liquid.)
I used the link below and adapted it to the Ninja. The recipe on the website calls for 4 large chicken breasts but I decided to use tenders. And I just used garlic salt and garlic powder. I could not find the pepper for some reason.
I’m planning to use this in chicken wraps and maybe for salads for lunch at work. Trying not to keep on buying out for lunch.
Great Part cost less than $7 to make and this can be used in many lunches for work.
****
Chicken Breast, Legs and Thigh*, By: Lorrie Henderson at Earthbound Farms, February 27, 2015
Season chicken pieces with onion and garlic salt, kosher salt, cracked black pepper, paprika, or seasonings of your choice. Cook on Stove Top High. Add 2 slices of bacon when almost done and frozen green beans. Stir in pre-cooked rice. Serve.
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Chicken Breast Marinated in Italian Dressing & Garlic*, By: Melanie Cristal
This dinner was delicious! Marinated chicken breasts in Italian dressing and garlic overnight. Then put them with new potatoes on the foil tray, (It's just foil around the rack but I made it extra thick) and cooked at 350° for an hour. Added frozen broccoli and mushrooms to the top and turned Ninja up to 375° for 30 minutes longer. Everything perfectly cooked and gobbled up!
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Chicken Breast on the Pyramid Mat*, Aurelia Dougan McCollom April 27, 2014
I fixed a chicken breast this afternoon on the Pyramid mat. 350° for only 30 minutes, finished temp. 165°. It is so tender. I seasoned it in Weber's Kickn' Chicken. I absolutely love it!!! Very.. very... moist!
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Chicken Breast Pizza’s*, By: Karen E. Schasel Millard, January 24, 2017 – Cross Posted in Fast & Easy
Turn the Ninja to the Oven setting of 325°F. Place the chicken breasts in the pot. Cook for about 25 minutes or until internal temperature reaches 165°F, turning them about every 10 minutes. Top with the pizza sauce, mozzarella and pepperoni! Decrease the Oven temperature to 300°F for about 5 minutes or until cheese melts. Yummy! Healthier, faster and cheaper than a take out pizza.
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Chicken Breast Tenderloin Sandwiches*, By: Allana Robinson, February 11, 2019
Season 1½ -2 lbs. chicken breast tenderloins in a mix of these seasonings: crushed red pepper flakes, paprika, garlic powder, chili powder, and chipotle black pepper.
After seasoning, place into the Ninja pot. Evenly coat with 1 bottle of Greek yogurt cucumber dill ranch dressing. Turn the Ninja to Slow Cook Low for 6 hours. When done, shred the chicken.
Serve by placing on a roll & with dill pickle chips on top of the chicken.
****
Chicken Breast Tenders, Steam Baked*, By: Jessica Conol
Ingredients:
9 pieces of chicken breast tenders, seasoned it with garlic salt and lemon pepper
2 cups of chicken broth
1 cup water
lemon pepper
Directions:
Steamed bake some chicken breast tenders in the Ninja. I took 9 pieces of chicken breast tenders, seasoned it with garlic salt and lemon pepper. I placed them on rack. I put around 2 cups of chicken broth and 1 cup water in Ninja. I put some lemon pepper in the broth. Turn the Ninja to Oven setting of 350° for 40 minutes. I am going to use this to make chicken wraps for lunch for the rest of the week for work. I usually buy the frozen grilled already cooked chicken breast strips. I could have just made it on my own.
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Chicken Breast with A Jamaican Flare, By: Connie Mills, February 26, 2016
Ingredients:
3 Tbs. olive oil
3 lbs organic skinless & boneless chicken breast and thighs, cut up to large bite sized pieces
6 peeled organic carrots, cut up
½ stalk organic celery, cut into large chunks
2 cups tri peppers, in chunks
½ onion, chunks
1 small package thick sliced mushrooms
1 small package organic broccoli, cut up
8 Tbs. flour
¼ tsp ground cinnamon
2 tsp Caribbean jerk spice mix
½ cup water
¼ cup orange juice
2 tsp garlic powder
Directions:
Turn the Ninja to Stove Top High to begin heating while preparing ingredients. Add Olive oil. Combine all spices & flour in gallon size zip lock bag & shake to mix well. Add chicken pieces a little at a time & shake to coat. Continue adding chicken pieces until all are coated.
Add to heated olive oil along with bell peppers & onion. Stir every 1 minute for 5 minutes. Add carrots, celery, water & orange juice. Stir. Reduce heat to Slow Cook Low. Place the lid. Cook for 2 hours. After 2 hours, add the mushrooms on top - don't stir in yet.
Continue cooking for 1 more hour. Add broccoli to the top. Do not stir. Add 1 more hour of cooking time. Now stir! Do the taste test & add more spices of Caribbean jerk & or cinnamon (not to much; the taste of cinnamon will be to strong. You just want a hint). When vegetables are soft and chicken is very tender, dinner is done. Total cooking time was 4½ hours on Slow Cook Low.
Serve over your favorite rice or biscuits.
****
Chicken Breast with Bacon*, By: Heather Helsley Paris, December 30, 2014
Had this tonight! Yum yum!
Chicken breast with bacon in a cream mushroom sauce and pasta in chicken broth with spinach and tomatoes.
Pasta:
In multi purpose pan add...
Serving for 4 - thin spaghetti. (Break in half) – use amount as stated on the package.
Cover with chicken broth (2 to 3 cups)
Lay desired amount of fresh baby spinach and cherry tomatoes on top.
Set aside. (This can be made on its own or a side to another dish)
Chicken & Sauce
Set to Stove Top High setting.
Fry 1 lb of bacon until tender. - limp
Remove bacon and let grease in pot.
Wrap chicken 3 to 4 chicken breast depending on their size with the bacon.
In pot Whisk together:
Bacon grease, 2 cans of cream of mushroom soup,1 cup of sour cream, and ¼ cup flour.
Smother chicken back in pot with sauce.
Set multipurpose pan with pasta in on top of chicken and put the lid on.
Set on Oven setting 350° for 30-45 minutes.
Sprinkle parmesan cheese on pasta.
Follow the guide on the box for the serving sizes for the spaghetti. There measurement tools out there for spaghetti to for number of people. I didn't stir the spaghetti while cooking. It does not stick together.
****
Chicken Breasts*, By: Tee Hall, September 5, 2018
Ingredients:
4 chicken breasts
tomato, zucchini, onion & green pepper – sliced
salt, pepper & Italian seasoning – to taste
mozzarella – sliced
Directions:
Cut pockets in the chicken breasts. Add the tomato, zucchini, green pepper & onion to each pocket. Sprinkle salt, pepper and Italian seasoning over chicken. Add the mozzarella cheese to the top. Dry bake at 400°F for 25 minutes. Use a digital temperature probe to test for a safe temperature of 165°F. So yummy.
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Chicken Breasts*, By: Christina Beck Meixell, September 4, 2015
Ingredients:
4 large skinless boneless chicken breasts
Morton's Nature's Seasons Seasoning Blend, to taste
sea salt, to taste
cracked black pepper, to taste
2 cans cream of chicken soup
2 tsp dried parsley
2 Tbs. lemon juice
2 tsp of paprika
6 Tbs. of water
2 cans of sliced mushrooms
rice, couscous or noodles, your choice
Directions:
While preparing your chicken, turn your Ninja to Stove Top High to preheat to get a good sear. Season the chicken liberally with Morton's Nature's Seasons Seasoning Blend, sea salt and cracked black pepper. Sear chicken on both sides. Remove chicken from the pot. Turn to Stove Top Low. Add the soup, parsley, lemon juice, paprika and water to the pot and mix well. Return chicken to pot include any juices on plate. Cook another 25 minutes or until thoroughly cooked. Remove chicken and cut across into sections. Return to gravy. Add mushrooms. Switch to Buffet/Warm until ready to serve over rice, couscous or noodles.
****
Chicken Breasts*, By: Theresa Sharp, July 3, 2015
This Ninja makes me feel like a cooking Ninja! Yummy!
Ingredients:
2.5 lbs frozen chicken breasts
Lemon pepper seasoning
2 Tbs. oil
Directions:
Turn your Ninja to Stove Top High. Add the oil and brown on one side. Turn the chicken. Turn to the Oven setting of 375° for 45 minutes. Check ½ thru cooking time and turn. Browning was amazing.
**Added comment By: Theresa Sharp - A bag of frozen chicken without thawing. I seared one side and flipped but really you could omit searing and just do oven setting because it browns well during the cooking process. So easy and tastes good.
****
Chicken Breasts*, By: Trish Obrien, July 1, 2015
My Ninja never fails me. I had 4 boneless skinless 🐔 chicken breasts. They were still half frozen. I sprinkled a little garlic olive oil on them and tossed a little bread crumbs, basil, and Italian seasoning on them. Laid them on the pyramid mat and baked 375° for about 40 minutes. The most tender juicy meat ever. Sorry didn't take a picture before we ate.
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Chicken Breasts – Frozen, By: Vivian Caldera, January 8, 2017
I put 3 to 4 frozen chicken breasts on the rack - pour water mixed with lemon juice over them (basically to wet them enough to get the salt and pepper to stick). Turn to the Oven setting of 350°F for about 45 minutes. Add the lemon water so it is just below the rack, about 3-4 cups. Add more water if needed toward the end of cooking. Using a digital probe, check for temperature and juices run clear.
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Chicken Breasts – Frozen, By: Kelly Crenshaw, January 8, 2017
I cook mine on Stove Top High to defrost & sear. When it has thawed, I adjust my cooking time & method to whatever I'm cooking.
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Chicken Breasts Stuffed with Asparagus and Cheese*, By: Brian M Almashie, September 6, 2014
Marinate chicken breasts in 1/2 cup soy sauce and 4 cups water with 1 Tbs. crushed garlic for 6 hours or overnight in refrigerator.
Pre-heat Ninja to 375° on oven bake. Pound chicken breasts so they are flat. Lay flat and cover breast with Dijon mustard. Then, add trimmed asparagus and Swiss cheese. Roll closed and secure with toothpicks or twine. Place each rolled chicken breast in large ramekins and add 1/2 cup chicken stock, white wine or water. Brush top of chicken with butter or olive oil and salt, pepper and chili flakes and place ramekins in Ninja. While chicken is cooking clean and prepare Brussel sprouts. Chop up garlic, shallots, sliced mushrooms and bacon or sausage (optional). After 20 minutes add olive oil and everything except Brussels on bottom of pan. Once translucent add Brussels and cook for about 20-30 minutes stirring often so it doesn't burn. You might need to take them out before the chicken is done as it gets hot. You can also add water or stock the bottom of the pan if it gets hot to slow down the cooking but I like mine brownish. Try squeezing fresh lemon juice on top of the breasts once done.
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Chicken Breasts with Brown Sugar & Bacon*, By: Deb Gramlich, October 17, 2015
Ingredients:
5 boneless chicken breasts
cumin and chili powder – to taste
5 slices of bacon
brown sugar
Directions:
Season both sides of the chicken with cumin and chili powder, rubbing it in. Place the bacon in the microwave to slightly cook. Wrap 1 piece around each chicken breasts. Place your pyramid mat. Set the chicken on the mat. Sprinkle the brown sugar over the chicken. Set the Ninja to the Oven setting of 400° for 45 minutes. Digital temperature probe for doneness.
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Chicken Breasts with Brown Sugar & Ground Black Pepper*, By: Allana Robinson, October 8, 2018
Ingredients:
4 chicken breasts
ground black pepper
dark brown sugar
olive oil
6 cloves minced garlic
1 bag baby carrots
Prep: season one side of each chicken breast with ground black pepper & one side with dark brown sugar - do this according to taste.
Mince garlic - set to side
Recipe:
Into the Ninja pot, add a splash of olive oil. Even it out to lightly coat the pot. Next, evenly spread out the baby carrots. Place seasoned chicken breasts on top of baby carrots. Evenly spread out minced garlic on top of seasoned chicken breast. Turn the Ninja to Slow Cook low for 8 hours.
Serving (optional):
Gently shred chicken breast with fork.
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Chicken Breasts with Cranberry Dressing*, By: Kathleen Valentine
Ingredients:
Chicken Breast
Onions, chopped
Chicken broth
Dried cranberries
Stove Top Stuffing Mix
Marjoram
Directions:
I just browned the chicken on Stove Top High then removed them. I mixed chopped onions, chicken broth, a bag of dried cranberries, and a package of Stove Top stuffing in the bottom, put the chicken on top, sprinkled it with marjoram and changed to Oven a 300° for 20 minutes. That's it.
****Tomi Freeman Kathleen Valentine did you use a can of broth or a box?
Kathleen Valentine Tomi, I used a box but only used the amount called for in the stuffing directions.*****
****
Chicken Breasts with Spinach-Feta, By: Melina-Céline Wathen
Low carb+high protein recipe for your ninja:
Ingredients:
Spinach
Feta Cheese
Salt and pepper
Paprika
Chicken Breasts
Mozzarella cheese
Directions:
Cook spinach in saucepan, season with salt and pepper and add feta cheese to the mixture. Season chicken breasts with salt, pepper and paprika and place in the Ninja. Top chicken breasts with spinach-feta mixture and add mozzarella cheese to cover it up. Turn Ninja to Oven Setting 350° and cook for 30 minutes.
Healthy and delicious! I just made it and it turned out great!
****
Chicken Breasts with Stuffing, By: Kelli Austin, July 1, 2015
Ingredients:
32 oz box chicken broth
4 large chicken breasts
2- 6 oz boxes Stove Top Cornbread Stuffing Mix, dry
green onions and celery, cut up
Directions:
Add the chicken breasts to your Ninja pot. Sprinkle 1 box of Stove Top over the chicken and add some celery and onions. Next, add the remaining box of Stove Top. Pour the chicken broth over all. Turn your Ninja to Slow Cook High for 3 hours.
It was delicious. It tasted like turkey and dressing. I don't think I've ever made anything easier and my nephew ate 3 plates of it. I hardly ever use the slow cook settings on the Ninja. I'm now sold on those, too. I cannot tell you how much I love this thing.
**Added comment By: Marilyn Giggles-Rainey Scott - I add cream of chicken soup mixed with a soup can of milk and pour over the top. It makes a nice cream gravy.
****
Chicken Breasts with Sun Dried Tomatoes & Niblets Corn*, By: Arlene Gordon, January 12, 2016
Ingredients:
3 tablespoons olive oil
4 chicken breast halve
2 garlic cloves, minced
1 teaspoon Italian Seasoning (I started with 1 teaspoon & added a little more)
1 tablespoon flour
1 cup chicken broth or vegetable broth
1 cup Sun Dried Tomato julienne cut from Costco
1- 12 oz bag of frozen Niblets corn, slightly defrosted
½ cup Vermouth, or wine
Directions:
Turn the Ninja to Stove Top Medium/High. Heat the olive oil in the Ninja pot.
Add chicken breasts to hot oil and cook 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides.
Remove chicken from the Ninja & place on a plate while you do the rest.
Add garlic, and Italian seasoning to the Ninja; cook for about 3 minutes on Stove Top Medium/High, stirring frequently.
Stir in flour; mix until combined. Add broth and sun dried tomatoes.
Return chicken to Ninja. Add the lid. Bring mixture to a boil. Then lower to Stove Top Low/Medium. Add the corn on top of chicken.
Add Vermouth or wine. Continue to cook for about 15-20 minutes depending on the thickness of the chicken breasts.
After 10 minutes of cooking, stir the corn/tomato mixture, having mixture both under the chicken and on top. Continue to cook.
When serving, place mixture on top of the chicken.
****
Chicken, Broccoli & Brown Rice Lettuce Cups*, By: Michelle Williams, March 8, 2017
Makes: 4 servings
Prep Time: 3 minutes
Cook Time: 1 hr 15 minutes
Ingredients:
1 tablespoon sesame oil
1 pound ground chicken
½ onion, finely diced
1 cup brown rice
3 cups chicken stock
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon rice wine vinegar
1 tablespoon garlic powder
½ teaspoon Chinese 5 spice powder
1 (6 ounce) can water chestnuts, chopped
1 crown broccoli, chopped
1 head butter lettuce, cored & leaves rinsed
Sriracha sauce, for serving
For the Spicy Mustard Sauce
1½ tablespoons yellow mustard
1 teaspoon rice wine vinegar
½ teaspoon soy sauce
1 teaspoon honey
½ teaspoon crushed red pepper, increase as you wish based on preference
Directions:
Set the dial on the Ninja to Stove Top High. Preheat for 3 minutes.
Add the sesame oil to the cooker, and then add the ground chicken. Stir fry the chicken, using a wooden spoon or non-scratch utensil to break up the meat. Cook until chicken is no longer pink, about 8 minutes. Add the onion, and stir fry another 5 minutes until onion is translucent.
Add the brown rice and chicken stock and bring to a boil, about 10 minutes. Cover the Ninja cooker and turn to Stove Top Medium/High. Cook for 40 minutes.
In the meantime, mix together the water, soy sauce, rice wine vinegar, fresh ginger, garlic powder and five spice powder. Open the Ninja cooker and add in the mixed seasoning ingredients and water chestnuts. Stir to combine. Top with the chopped broccoli. Replace the lid and cook another 10 minutes.
After you've rinsed the butter lettuce leaves, gently pat them dry with a clean kitchen towel. Assemble the spicy mustard sauce, if using, by combining all ingredients in a small bowl. Let the sauce sit for the flavors to meld for the remainder of the cooking time.
Open the Ninja cooker and gently stir the mixture to incorporate the cooked broccoli. Turn off the Ninja and transfer the chicken filling to a serving bowl.
To assemble the lettuce cups, add a heaping spoonful of the chicken mixture to the center of each lettuce leaf. Top with a drizzle of Sriracha sauce and/or spicy mustard sauce if desired. Enjoy!
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Chicken, Broccoli & Potatoes Dinner*, By: Christina Smith, September 9, 2015
So, my Ninja arrived today. I was anxiously awaiting its arrival. I know I had asked everyone what my first cook should be but I had to go with what was on hand.
Ingredients:
½ onion, diced
8 strips of cooked bacon, chopped
1 Tbs. olive oil
4 potatoes, cut up and seasoned with salt and pepper
2 boneless skinless chicken breast - season with a nice rub
1 can of cream of mushroom soup
½ can of water
small bag of broccoli
fontina cheese, shredded
Directions:
Turn your Ninja to Stove Top High and fry bacon until crispy. Remove bacon and grease. Sauté the onion in 1 Tbs. olive oil. Add the chicken and sear both sides. While searing the chicken, add the potatoes to begin roasting. When the chicken is seared, add the soups and water. Turn your Ninja to Slow Cook Low for 2 hours. When the time is up, add the broccoli. Turn the temperature to Slow Cook High for 30 minutes. When the time is up, add the cheese to melt.
Oh my. Fabulous! Now I need to read the directions on how to operate this thing!
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Chicken, Broccoli & Rice, By: Mary Director, July 1, 2014
Author: Stephanie @FoodFit4Real
This one pot meal is ready in less than 30 minutes!
Ingredients:
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1¼ pounds boneless skinless chicken breast halves, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 cup water
1 large head broccoli, cut into small pieces
1 box Uncle Ben's Chicken and Wild rice (10 minutes)
Instructions:
Stir together flour, salt, pepper and garlic powder on a paper plate. Dip chicken into flour mixture and shake off excess.
Add oil and butter to pot. Set to Stove Top High and heat until butter is melted. Carefully add chicken to pot and cook uncovered for 5 minutes each side or until chicken is lightly browned. Remove chicken from pot and
set aside.
Add chicken broth and water to pot, stir in rice and seasoning packet and heat to a boil. Place roasting rack in pot and place chicken on the rack with tongs. Cover chicken breasts with chopped broccoli, cover pot with the
lid and set Oven to 350° degrees for 15 minutes.
Remove broccoli and chicken, stir chicken and turn off pot. Let rice stand for 3 minutes before serving.
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Chicken, Brussels Sprouts*, By: Nini Merilee Newman
Ingredients:
1 nice chicken breast cut into 1/3rds
8 small potatoes (purple, red and yellow) pierced
2/3rd of a package of frozen Brussels sprouts
1 packet of Mom's Gluten Free Ranch Dressing
A little butter
2½ cups of water
Directions:
I have adjusted for one person...
Add all ingredients (except water) to baking pan and sprinkle ranch dressing, then butter over all. Cover the baking pan with foil. Add the water to the pot, then place the rack with the pan. Turn the Ninja to Oven at 350° for an hour. I'll check at about 45 minutes though since I'm making a smaller batch. Well...after one hour the chicken is done to perfection, the Brussel sprouts wonderful...but, I should have halved or quartered the potatoes. True fingerling potatoes would have worked I think. This is a keeper.
The size I made, which is smaller than the recipe calls for, would work in the Ninja. But, if you wanted to do the original recipe you would have to do it in the oven. For two people, this is just fine.
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Chicken Bryan*, By: Brandi Tatarchuk, May 23, 2018
Ingredients:
3 large chicken breast, cut in half
½ cup chopped sun dried tomatoes
1 to 1½ cups chicken broth
1/3-½ cup white dry sherry
2 Tbs. garlic
pepper, to taste
1-2 tsps. Italian seasoning
(¼ cup) juice of 1 lemon as well as lemons
2 tsp cornstarch equal water for slurry
Directions:
Cut chicken in halves (6 pieces total). Sauté chicken on Stove Top High in olive oil until golden on both sides. Roughly 5 minutes each side is good. Add the garlic. Sauté for a minute. Switch to Slow Cook High. Add remaining ingredients and set for 3 hours. Add slurry when done. This thickness was perfect.
Serve with a slice of goat cheese over chicken and side of spinach. Enjoy!
Notes:
*I cut lemons in half and squeezed juice and threw in each halve.
**I also marinated chicken for 2 days with Italian salad dressing - optional.
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Chicken Burritos*, By: Paula De Lira, February 2, 2015
Yummy!!
Ingredients:
4 chicken breasts
1 can cream of chicken
1 can Ro-Tel
1 pack taco seasoning
Directions:
Add chicken to Ninja and sprinkle some of taco seasoning on top. In a separate bowl, mix cream of chicken, Ro-Tel, and rest of taco seasoning together and pour over chicken. Cook on Slow Cook High for about 2 hours.
Put it on a tortilla and top with your favorite toppings!
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Chicken Burritos*, By: Tammy Mullin Marsh, December 30, 2014
Ingredients:
1 rotisserie chicken, deboned & shredded
1 can black beans, drained
2 cans pinto beans, one drained one with liquid
1 can Ro-tel with chilies
¼ cup dehydrated onion
2 tsp cumin
2 tsp chili powder
black pepper
shredded cheese, your choice
flour tortillas
salsa, optional
Directions:
Cook on Stove Top Medium until hot. Spread shredded cheese of choice on flour tortilla and scoop hot filling on cheese. Roll tortilla. Top with salsa if desired. That's what we got baby!
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Chicken Burritos & Chicken Tacos*, By: Renee Hardy, April 23, 2015
Ingredients:
Chicken breasts
minced onion, parsley, paprika, salt and pepper
½ cup water
Directions:
Don’t be shy cover to coat the chicken pieces. Turn your Ninja to 350°. Place the chicken in the multipurpose pan with water and bake about 30-45 minutes. When cool, remove to enjoy as is, or shred and make your tacos and burritos as usual. The taste is WONDERFUL !
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