Poultry *3* D-M
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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Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Debbie's Garlic Chicken Bake*, By: Debbie Parker Newgent, August 18, 2014
Delicious Chicken Goodness*, By: Leeanne Carr, November 15, 2014
Doritos Chicken, By: Mary Director Drumsticks, By: Susan Davis, June 18, 2016
Drumsticks*, By: Vonnie Schroeder, January 15, 2019
Drumsticks*, By: A D Scott, December 17, 2016
Drumsticks*, By: Danielle Keniston-Foss, April 11, 2015
Drumsticks*, By: Monica Alejo, December 30, 2014
Drumsticks, 13 BBQ Rubbed *, By: Deborah Walczak, November 3, 2014
Drumsticks & Tortellini – Using 2 Ninja’s, By: Cathy Schultz, August 11, 2015
Drumsticks with A Mayo Coating*, By: Betty Link Jordan, November 10, 2014
Drumsticks with Montreal Chicken Seasoning*, By: Frank Ward, December 2, 2014
Drunk Chicken & Mushrooms*, By: Alicia Jane, December 29, 2016
Drunken Chicken*, By: Holly Woerner Basta, November 2, 2014
Duck*, By: Jackie AZ, November 30, 2015
Easy & Lazy Chicken Kiev*, By: Allana Alla Sverbil, August 5, 2015
Easy Baked Chicken Thighs*, By: Deb Turbitt, July 14, 2018
Easy Chicken, By: Mitch Cox & Jane Obrien, September 28, 2014
Easy Chicken Bake, By Jessica Conol
Easy Crock Pot BBQ Chicken Drumsticks*, By: Tammy Ullrich, August 17, 2015
Easy Orange Chicken*, By: Allana Alla Robinson, June 17, 2016
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
Everything Chicken*, By: Cynthia Dobbs, March 10, 2019
Fajitas*, By: Allana Alla Sverbil, June 13, 2015
Fajitas; Chicken*, By: Alison Houston Wright, December 3, 2014
Fajitas, Chicken /Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Fajitas, Oven Baked
Fajita Quesadillas, Chicken*, By: LeAnn Gonsalves Nieves, November 19, 2015
Fajitas, Taste of Home, By: Aurelia Dougan McCollom
Fajitas with Taco Rice*, By: Aurelia Dougan McCollom, October 1, 2015
Fields Fiesta Lime Salsa Tacos*, By: Cathleen Pouliot Fields, February 11, 2019 – Adapted for the Ninja Multi-Cooker from the Foodi Multi-Cooker
Fiery Jalapeño Chicken Melts with Spicy Mayo*, By: Cynthia Dobbs, August 10, 2015
Fiesta Chicken*, By: Connie Mills, January 12, 2016
Fiesta Chicken*, By: Gail Karnes
Fiesta Chicken - Allana's Twist (Slow Cook)*, By: Allana Alla Robinson, January 28, 2017
Fiesta Chicken & Beans*, By: Rita Ramos
Firecracker Slow Cook Chicken with Vegetables*, By: Allana Alla Robinson, June 4, 2016
Four-Step Lemon-Onion Chicken, By: Liz DeVigili, March 1, 2016
French Fried Onion Crusted Chicken with Vegetables*, By: Allana Alla Sverbil, February 19, 2015
French's Crunchy Onion Chicken*, By: Connie Hamilton
French's Slow Cooker Chicken*, By: Dana Pineiro, February 10, 2016
Fried Chicken*, By: Cheryl A. Terry, September 24, 2015
Fried Chicken*, By: RoDan Lopez
Fried Chicken, By: Faith Allesi, January 13, 2015
Fried Chicken & Vegetables, By:Connie Eastman Lewis, April 28, 2015
Fried Chicken with Panko*, By: Allen N Susan Barlow, January 13, 2015
Frozen Chicken Thighs*, By: Theresa McDonald, March 14, 2015
Frozen Chicken with Orange Glaze*, By: Angie Creighton, September 1, 2015
Frozen Crispy Chicken*, By: Monica Alejo, January 26, 2015
Garlic Butter Chicken and Veggies - Slow Cook*, By: Tammy Ullrich, February 28, 2017
Garlic Chicken Spinach Orzo*, By: Debra Golomb Futterman, July 11, 2015
Garlic Chicken Using 20-40 Garlic Cloves*, By: Aurelia Dougan McCollom
Garlic Ginger Chicken with Green Beans*, By: Laura Harnish, December 29, 2016
Garlic Honey Chicken*, By: Nicole Makepeace, September 10, 2014
Garlic Lime Chicken*, By: Karen Weilbaecher, June 18, 2014
Garlic Parmesan Chicken Breast with Baby Red Potatoes*, By: Lancelot Lisa Manchester
General Tso’s Chicken, By: Aurelia Dougan McCollom
General Tso’s Chicken*, By: Josie Wolfe Anderson
General Tso’s Chicken - Slow Cook*, By: Allana Alla Robinson, April 24, 2016
Ginger Green Bean Chicken*, Tamyra RiselikethePhoenix Murphy
Ginger Lime Chicken, By: Michele Pilhorn
Golden Chicken
Great Chicken Dinner in One Pot*, By: Susan Sasman Rose, October 27, 2014
Greek Chicken Breasts*, By: Carol F Neuman, September 21, 2015
Greek Style Chicken & Vegetables Pitas*, By: Tink Bell, June 21, 2015 – Ninja Recipe Book
Green Chile Chicken Enchiladas, By: Cathy Schultz, October 17, 2014
Ground Turkey Meatloaf, By: Kristen Williams
Ham, Swiss Spinach Chicken Roll Ups, By: Dian Vandervolgen
Hasselback Chicken*, By: Caro Botha, August 23, 2015
Hawaiian BBQ Chicken, By: Kevin Flanagan, February 9, 2015
Healthy Kung Pao Chicken*, By: Elyssa Britnay, August 13, 2015
Heavenly Hawaiian Chicken, By: Nancy Smith Gilbert
Herb Infused Turkey Breast
HG’s Southwest Chicken Salad McSwap*, By: Robin Bostock, February 2, 2015
Holy Spicy Twist on Sloppy Joes*, By: Allana Alla Robinson, May 4, 2016
Holy Yum Chicken*, By:Deborah Walczak, January 19, 2015
Honey Chicken*, By: Grisell Martinez, June 30, 2018
Honey Chicken*, By: Randall McGouirk, April 24, 2016
Honey Garlic Chicken*, By: Randall McGouirk, July 20, 2017
Honey Garlic Chicken*, By: Tammy Mullin Marsh, January 26, 2016
Honey Garlic Chicken Breasts - Lazy Style*, By: Beth Hanway Jensen, November 1, 2015
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Honey Mustard Chicken (Slow Cook)*, By: Amanda Harris, May 11, 2014
Debbie's Garlic Chicken Bake*, By: Debbie Parker Newgent, August 18, 2014
Ingredients:
2 boneless skinless chicken breast (cut in thirds and beat flat with a meat mallet)
1/4 pound thin sliced Prosciutto
1 thin sliced Zucchini
1 thin sliced yellow squash
8 oz sliced mushrooms
bag of kale medley, or spinach
1 medium onion chopped
2 Tbs. minced garlic
2 sprigs Rosemary
garlic powder
onion powder
roasted garlic herb seasoning
1/2 cup white cooking wine
8 oz shredded Mozzarella
Montreal chicken seasoning
Directions:
In the Ninja on the Stove Top Medium setting, sauté the onion, mushrooms, garlic and rosemary. Scoop out and set aside in bowl. Turn to Oven setting at 300°. Layer chicken, squash, Zuchinni and kale medley. Then Proscuito. Add all seasonings and wine to sautéed mixture and stir. Pour over top. Cover and bake 30 minutes. Cover with mozzarella, replace lid until cheese is melted. (This recipe was supposed to have been made with Lipton Savory Garlic and Herb soup mix. I replaced that with all my seasonings). It was delicious!
4 servings = 337 calories per serving
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Delicious Chicken Goodness*, By: Leeanne Carr, November 15, 2014
2 chicken breasts, skinless boneless
½ can sliced mushrooms
1 can of cream of chicken soup
1 can of cheddar cheese soup
1 cup of chicken broth
1 peeled & chopped medium potato
½ (8 oz) bag of frozen mixed vegetables
Pillsbury Grand biscuits
Directions:
Turn your Ninja to Stove Top High and brown chicken breast. When browned add the mushrooms, soups, broth, and potato. Turn to Slow Cook High for 2 ½-3 hours. Remove chicken and shred. Return back to cooker and add mixed veggies and cook for about 40 minutes.
Mold Pillsbury Grand biscuits on the back of a muffin tin & bake in your oven as stated on the package. Take off when done and fill the biscuits with the chicken mixture. (Check to see if more broth is needed during cooking).
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Doritos Chicken Recipe, By: Mary Director
Ingredients:
Milk
2 Eggs
1 bag of Nacho Cheese Doritos
Chicken tenderloins or breasts (we use tenderloins)
Directions:
Turn Ninja to Oven setting of 400° and preheat for about 10 minutes.
Pour milk in a bowl
Add 2 eggs to a separate bowl and mix well
Crush Doritos in a separate container
Dip chicken in milk then in the egg mixture
Roll chicken in Doritos crumbs to cover
I baked it on the bottom of the main cooking pot. Worked well and was really good. Bake for about 20 minutes or until done..
NOTE: I cut the chicken breasts into strips (like chicken tenders) before dipping in the milk/egg mixture.
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Drumsticks*, By: Vonnie Schroeder, January 15, 2019
Ingredients:
Seasonings: 1 Tbs. each: poultry seasoning, garlic salt, onion powder and paprika
1 packet dry ranch dressing
6-9 drumsticks
olive oil
15 oz. can low sodium chicken stock
1 can water
Directions:
Rinse legs, and pat dry. Coat legs with seasonings, including ranch dressing packet.
Add olive oil to the Ninja pot. Turn your Ninja to Stove Top High. Brown on each side for 3-6 minutes to crisp the skin.
Place chicken legs with meat side down. Add chicken stock and water. Turn to the Oven setting of 375°F and cook for 45 minutes to an hour, or until thermometer reaches 165°F.
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Drumsticks*, By: A D Scott, December 17, 2016
I haven't posted in a while but that doesn't mean I haven't been cooking! lol Roasted some chicken drumsticks (legs) a week ago. Turned out great!
Season to taste. Spray with EVOO cooking oil. Brown on all sides on Stove Top High. Remove chicken. Turn to the Oven setting of 325°. Layer the bottom of the Ninja with onions. Place legs on top of onions stacking on top of each other as needed. (I had about 15 legs) add more onions on top. Layer a paper towel across the Ninja from handle to handle, to absorb excess moisture. Cook for 45 minutes or to desired doneness. (Internal temp at least 165°). Midway through cooking rotate the chicken legs and change out the paper towel with fresh sheets.
I did not use any liquid, mat or the rack.
*This recipe was made with skinless drumsticks.
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Drumsticks, By: Susan Davis, June 18, 2016
Season the drumsticks with rotisserie chicken and garlic pepper seasoning. Cook them on the rack. Add 2½ cups broth to the bottom of the Ninja pot. Turn to the Oven setting of 375°F, for 1½ hours.
You can add corn on the cob the last 20 minutes. Just place on the rack with the chicken.
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Drumsticks*, By: Danielle Keniston-Foss, April 11, 2015
Put 2½ cups on chicken broth in pot sprayed rack with Pam seasoned drumsticks with Rachel Rays poultry seasoning and smoked apple wood sea salt. Turn your Ninja to 375°F for 2 hours. They are so juicy and good!!
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Drumsticks*, By: Monica Alejo, December 30, 2014
16 chicken drumsticks (about 16) then i added the
1 Tbs. Dicky’s bbq spice
½ cup Dicky’s bbq sauce
2 capfuls of apple cider vinegar
¼ cup brown sugar
1 Tbs. honey
Add all of the ingredients to a sealing bag or a large sealing bowl and mix together thoroughly. Pour into your Ninja pot and turn to Slow Cook Low for 6 hours. Make a slurry, (cornstarch & water) and put on Stove Top High for about 5 minutes to thicken the sauce. It was served with white rice mixed with sweet corn and then a green salad. It was delicious.
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Drumsticks, 13 BBQ Rubbed *, By: Deborah Walczak, November 3, 2014
Add your favorite rub to the drumsticks. Spray the baking rack with PAM and place your drumsticks. Turn your Ninja to the Oven setting of 325° and cook for 1 hour. My chicken legs didn't produce a lot of liquid. I would suggest adding a cup of chicken broth to eliminate crusting bottom of Ninja. Yummooooooo
Rub Recipe For Drumsticks, By: Deborah Walczak, November 3, 2014, - Cross Posted in DIY Seasonings
Ingredients:
1/2 cup smoked paprika
1 tablespoon ground pepper
1 tablespoon ground sea salt
1 tablespoon chili powder
1 tablespoon granulated garlic (GFS) carries this spice
1 tablespoon onion powder
1 teaspoon cayenne pepper
Directions:
Mix all together
Rub on drumsticks. .store in fridge over night covered with plastic.
Store rest of rub in freezer bag to keep fresh.
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Drumsticks & Tortellini – Using 2 Ninja’s, By: Cathy Schultz, August 11, 2015
Ingredients:
4 drumsticks
1 cup fire roasted red pepper Italian dressing
3 Tbs. hot sauce
2 cups or so frozen Schwan's tortellini – or your favorite brand
½ cup milk
1 can cream of mushroom soup
2 cups frozen mixed veggies
3 Tbs. dried parsley
Directions:
Ninja 3-in-1: Place the drumsticks in the multipurpose pan. Add the dressing and hot sauce. Turn your Ninja to 275°F, and bake for 2 hours.
Ninja 4-in-1: Place the tortellini, milk, soup, veggies and parsley in the multipurpose pan. Turn to the Oven setting of 350° and bake for 1 hour. This was a throw together recipe
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Drumsticks with A Mayo Coating*, By: Betty Link Jordan, November 10, 2014
I took a package of chicken legs, slathered them in a little mayo, then rolled them in Italian bread crumbs mixed with Parmesan cheese. I used my new pyramid mat in the bottom and laid the chicken on it; then put a piece of foil over the rack and placed quartered Yukon Gold potatoes on it. Didn't season until I served them; of course, you could add a drizzle of olive oil and some seasonings but I didn't this time. I set the Ninja on Oven 350°F for an hour and then re-started it for another 20 minutes or so. Turn to Buffet to hold. Yummy! And the pyramid mat cleaned up so easily!
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Drumsticks with Montreal Chicken Seasoning*, By: Frank Ward, December 2, 2014
Ingredients:
9 chicken legs
McCormick Montreal chicken seasoning,
2 cups chicken broth
Pam
Directions:
Place chicken broth in the pot. Season your drumsticks. Alternate ends and place on the rack that has been sprayed with PAM. Turn you Ninja Oven to 375°. Bake for 1½ hours. Check your liquid after 1 hour and add more if needed. It is not necessary, totally optional if you want more moisture.
**Added comment by: Dan Bicknase - I throw frozen drumsticks in mine and set it to Oven mode. Set at 350° for an hour and they are done. I do not add any broth.
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Drunk Chicken & Mushrooms*, By: Alicia Jane, December 29, 2016
Ingredients:
1 bottle of your favorite beer, (I used Michelob Ultra)
1½ cups chicken broth
3 pieces boneless skinless chicken thighs
Large container of mushrooms, sliced
Seasoning salt
Oil (to lightly brown chicken)
1 cup uncooked white rice
Directions:
Turn the Ninja to Stove Top High. Add the oil. Season the chicken. Lightly brown each side. Turn the Ninja to Slow Cook Low. Add the beer, broth and mushrooms. Cook for 2 hours. Add the rice and cook for about 45 minutes, stirring occasionally to keep from sticking.
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Drunken Chicken*, By: Holly Woerner Basta, November 2, 2014
A little twist on a drunken chicken recipe.
Ingredients:
Seasonings: rosemary, garlic onions, paprika, salt and pepper, (season to taste)
2 Tbs. butter
½ cup beer
Better than Bouillon chicken flavor, (your preference on amount)
½ cup white wine, (your of choice)
2 smaller cornish hens or
1 roaster
Directions:
Add the butter to your Ninja. Sauté rosemary, garlic onions, paprika, salt and pepper on Stove Top Medium setting. Next add the beer, bouillon, and white wine of choice. Add the Cornish hens or the roaster to the pot. Turn to Slow Cook High and cook on 4 hours.
**I cooked these breast side down for the first two hours then flipped and cook for the remaining 2 hours.**
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Duck*, By: Jackie AZ, November 30, 2015
Ingredients:
1- 5 lb. duck
24 ounces of chicken stock/broth
1 cup orange juice (I squeezed 4 oranges and topped it off with refrigerated O.J. to make one cup)
zest from one orange
1 can cherry pie filling
½ cup very dry red wine
1.5 lbs. raw, ready to eat baby carrots
garlic powder and paprika - to taste
Your own stuffing, made on the stovetop or in microwave.
Directions:
Clean duck thoroughly, making sure to remove giblets, liver, neck, etc. from lower cavity and the neck opening. Remove any visible fat. Pat dry with paper towels. Cut duck in half by cutting with kitchen shears or sharp knife through the breastbone and around through the backbone. Score the skin on each half multiple times with a knife, making sure not to cut into the meat.
Pour chicken stock and ¼ cup of orange juice into Ninja pot. Add the rack into Ninja. Put both halves of the duck, breasts up, onto rack. Season with garlic powder and paprika to taste. Add baby carrots around duck. (It's okay if most of the carrots fall underneath the duck.) Turn your Ninja to Slow Cook Low for 4 hours.
At the 4 hour mark the duck was only 120°, which is very undercooked, so it is not a good idea to taste it at this point.
I removed both halves of the duck and the rack. I put both halves breast sides down, into a nonstick frying pan and cooked for 35 minutes or so, until the skin crisped up a little bit and the internal temperature was 180°F.
While the duck was cooking in the frying pan, I turned the Ninja to Stove Top High and let the stock boil for 10 minutes, so the carrots would not cook in a mixture with under cooked duck fat.
Into a saucepan I put the remaining orange juice, zest, wine and cherry pie filling. I stirred it together and let it reduce for 20 minutes or so, until it was no longer watery.
I made stuffing on the side, adding a little bit of the broth from the Ninja.
Served: Stuffing, carrots, and duck with a cherry – orange – wine sauce.
Notes: Even though I browned the skin in the frying pan, I removed it to eat because it is so fatty. If you enjoy very crispy, yummy skin, you may wish to brown the duck in the oven instead. Honestly, I would have preferred super crispy skin, but the last time I made a duck – many years ago – it caught fire in the oven because of all the fat. Since ducks are so expensive, I didn't want to take the chance that I would ruin the whole thing by cooking it that way.
Also, consider saving the fat you cut off before cooking, rendering it, and saving it for other dishes.
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Easy & Lazy Chicken Kiev*, By: Allana Alla Sverbil, August 5, 2015
Ingredients:
2-3 boneless chicken breasts
Butter (we like smart balance which has EVOO)
Bread crumbs
Garlic powder
** you can just get garlic butter in a container, but we like making our own
Prep:
Bread crumb spread: melt 2-3 tablespoons of butter and equal part bread crumbs. This will turn out paste-like -set to side
Garlic butter: melt 2-3 tablespoons of butter mixed with garlic powder (to taste) - set to side
Cut chicken into medium pieces
Dip chicken into butter mixture - set to side
Recipe:
1) Place wire rack in the Ninja pot. Place the butter dipped chicken on top. Set your Ninja to the Oven setting of 425°F for 20 minutes.
*** warning: you will hear sizzle, popping, and steam exiting through the hole of the Ninja lid - this is normal
2) After 20 minutes pass, temporarily turn off the Ninja and allow for steam to exit then apply bread crumb spread (try to spread it as evenly as possible). On top of the spread, sprinkle bread crumbs. Set the Ninja to the Oven setting of 425°F for 10 minutes.
Serve:
With vegetables or garlic mashed potatoes
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Easy Baked Chicken Thighs*, By: Deb Turbitt, July 14, 2018
Ingredients:
1 egg
¼ cup milk
seasoned breadcrumbs
4-6 boneless chicken thighs
olive oil – misted (PAM or olive oil in a mister or bottle)
Directions:
Mix the egg and milk in a Ziploc bag or bowl. Coat the chicken well.
Place the seasoned breadcrumbs in a Ziploc bag.
Add 1-2 of the egg coated chicken thighs at a time to coat with the breadcrumbs.
Place in the Ninja. Spray each piece with olive oil. Brown on each side.
Remove as each piece is cooked through.
Return the chicken back to the Ninja. Turn to the Oven setting of 375°F and bake about 20-25 minutes.
This was so easy and was so delicious.
My husband was went back to have last piece!
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Easy Chicken, By: Mitch Cox & Jane Obrien, September 28, 2014
Ingredients:
2-3 lbs. of boneless chicken, (breasts, tenders, etc.)
1/4 cup brown sugar
1/4 cup water
1/2 cup ketchup
1 package onion soup mix together
Directions:
Add the chicken to your Ninja. Mix brown sugar, water and ketchup. Pour the sauce over the chicken. Turn to Slow Cook Low for 8 hours, or Slow Cook High for 4 hours. Serve over rice.
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Easy Chicken Bake, By: Jessica Conol
Ingredients;
1 package (6 oz) Stove Top Stuffing Mix for Chicken
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces (I used a package of already grilled and frozen chicken breast strips and cut it into pieces. I saw in store they have it in chunks also)
1 - 10 ¾ oz. condensed cream of chicken soup (I used the cream of chicken with mushroom)
1/3 cup sour cream
1-16 oz. bag frozen mixed vegetables, thawed, drained
Directions:
Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in Ninja pot. Top with stuffing.
The recipe calls for an Oven setting of 400°F, but since my chicken was cooked, I used the Oven setting of 350°F. Bake 30 minutes or until chicken is cooked through. Since my chicken was pre-cooked, it took about 20 minutes to heat through.
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Easy Crock Pot BBQ Chicken Drumsticks*, By: Tammy Ullrich, August 17, 2015
Ingredients:
6-8 Chicken drumsticks
1 bottle of your favorite bbq sauce
Directions:
Turn your Ninja to Stove Top High and brown drumstick’s if desired, however browning is not necessary. After browning pour about 1 cup of bbq sauce over the chicken. Cover. Turn your Ninja to Slow Cook Low for 3-4 hours.
Remove chicken and place in large bowl. If desired toss with just a little more bbq sauce to evenly coat the drumsticks.
Use as little or as much bbq sauce as you like.
Update: I checked at 3 hours and it was falling off the bone.
So moist and tender. Great flavor. And hubby loves it.
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Easy Orange Chicken*, By: Allana Alla Robinson, June 17, 2016
Ingredients:
Chicken:
Corn Starch
3 boneless chicken breasts - cut into bite size pieces
Olive oil
Sauce:
1 cup orange juice - no pulp
½ cup light brown sugar
3 Tbs. soy sauce
4 tsp hot sauce
quarter sized piece fresh minced ginger
ground black pepper - to taste
garlic powder - to taste
Vegetables;
2 stalks scallions - cut into bite size pieces
1 green bell pepper - cut into strips
Prep:
Cut vegetables - set to side
Whisk together sauce ingredients until brown sugar dissolves - set to the side.
Cut chicken into bite size pieces then coat each piece in corn starch - set to the side.
Recipe:
1) Add olive oil to the Ninja pot and swish it around until the bottom is covered. Add the coated chicken breast pieces and set the ninja to Stove Top High. *DO NOT ADD THE LID. Cook and flip chicken turning once. Cook until slightly brown on both sides and there is no more pink showing.
2) Once the chicken slightly browns and no pink is showing, add in sauce. Mix chicken and sauce until chicken is coated in the sauce. Add in the scallions and bell pepper. Mix it with chicken and sauce until they are also coated. Cook with lid on for 15 minutes.
Serving: allow to slightly cool and mix a few times.
Can eat as is; or over rice.
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Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
(You can adapt to your taste buds)
Ingredients:
Meat of choice cut into strips - we use chicken & beef
Vegetables of choice - we used carrots (cut into strips), colored bell peppers (cut into strips), scallions, and broccoli
Olive Oil (can use Extra Virgin Olive Oil)
Juice from 2 fresh limes
Light Soy Sauce
Red Pepper Flakes
Ground Black Pepper
Garlic Powder
Prep:
Cut meat into strips and season in red pepper flakes, garlic powder, and ground black pepper
Cut vegetables
Recipe:
*cook lid off*
1) Add a splash of oil to the Ninja pot. Add in the seasoned meat. Stir to coat each side with olive oil. Turn the Ninja to the Oven setting of 425°F.
2) Once one side of meat is cooked, flip and cook other side.
3) Once other side of meat is cooked, add in juice from 2 fresh limes. Mix with meat then add in vegetables and soy sauce to taste (enough that vegetables get lightly coated). Mix with the meat and put the lid on. Cook for 3-5 minutes or until vegetables tenderize to your taste.
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Everything Chicken*, By: Cynthia Dobbs, March 10, 2019
Ingredients:
3 lbs. boneless, skinless chicken breast
1/3 cup olive oil
1½ tsp kosher salt
½ tsp pepper
1 to 2 Tbs. chopped garlic
½ cup low sodium vegetable or chicken broth
Directions:
Place the chicken in the Ninja.
Pour the olive oil over the chicken, coating all sides.
Sprinkle with salt, pepper and chopped garlic.
Pour the broth around the edges of the chicken.
Turn the Ninja to Slow Cook Low for 6 to 8 hours or Slow Cook High for3 to 4 hours.
Remove cooked chicken from Ninja. Slice or shred.
Try it for tacos, salads, soup or chili. Serve with mashed potatoes or put it in your favorite chicken casserole recipes. Enjoy!
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Fajitas*, By: Allana Alla Sverbil, June 13, 2015
Ingredients:
2 garlic cloves - minced
1 green pepper - cut vertical - medium thickness
1 yellow pepper - cut vertical - medium thickness
1 red pepper - cut vertical - medium thickness
1 orange pepper - cut vertical - medium thickness
1 jalepeno pepper - cut in circles - seeds in (optional)
1 large onion - cut coarsely
2 chicken breasts - skinned and cut vertical in medium thickness
1.5 limes, for juice purposes
½ teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
cumin
About ¼th cup olive oil
Prep:
Cut peppers and onion according to notes above and set to side
Cut chicken breast according to notes above and set to side
Mince garlic and set to side
Cooking:
1) Set Ninja to Stove Top High and put in ¼th cup olive oil, ½ tsp salt, ½ tsp ground black pepper, ½ tsp cumin, 1.5 limes worth of juice from fresh lime and 2 minced garlic cloves. Mix the mixture then place the chicken strips on top. Cook for 20 minutes (without lid). Stir and flip chicken occasionally.
2) Once 20 minutes pass, place peppers and onion on top of chicken and allow for them to cook on top of the chicken for 5 minutes. After 5 minutes, mix everything together and cook for another 15 minutes - stir occasionally at this point - no lid for this step either
Before serving, allow for it to simmer down for about 5 minutes.
Serve:
With medium salsa, avocado and cheese on a whole wheat tortilla
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Fajitas; Chicken*, By: Alison Houston Wright, December 3, 2014
Ingredients:
2 lbs chicken pounded then cut up
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2/3 Tbs. extra virgin olive oil
Tony Chacheres Creole seasoning and fajita seasoning amount to your liking (we are heavy handed with seasoning)
½ lime, squeezed for juices
Directions:
Add all ingredients to your Ninja, stir. Cover and turn to Stove Top Medium. Check regularly and stir. Once chicken is cooked, uncover and drain juices with paper towels. I add more seasoning after draining as you lose some on the towels. Stir. Once done add tortillas on top to warm up. Turn to Buffet/Warm setting to hold.
****
Fajitas, Chicken /Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Ingredients:
1 package Boneless Skinless Chicken Breasts (2-3) Fresh
or
1 package Boneless Skinless Chicken Tenderloins (6-7) Fresh
2 Tbs. Knorr Tomato Bouillon
2 tsp Paprika
2 tsp Chili Power
2 Tbs. Ground Cumin
½ tsp Salt
1/8 tsp black Pepper
1 Yellow Pepper, sliced Julienne
1 Orange Pepper, sliced Julienne
1 Red Pepper, sliced Julienne
1 Red Onion, sliced Julienne
10 drops to ¼ cup Frank's® Red Hot® Chile 'n Lime™ Hot Sauce....desired Hotness, add a little at a time, you can always add more for desired flavor!!!
Directions:
Turn your Ninja to Stove Top to High. Add chicken, and sprinkle half of season mixture over chicken and add ½ over the julienned peppers and onions to Ninja.
Toss to mix and turn Ninja to Slow Cook High for 3 hours or Slow Cook Low for 5-7 hours.
Carefully pour out most of the liquid in the Ninja and return pan to cooker.
Turn to Stove Top Medium and add remaining spices, peppers and onions along with Frank's® Red Hot® Chile 'n Lime™ Hot Sauce.
Continue cooking vegetables while shredding chicken. Once all chicken is shredded cover and cook on Stove Top Low for 5-10 minutes or until peppers and onions are at your desired doneness.
Serve with or on your desired toppings or accompaniments. Serves 4 people
****
Fajitas, Oven Baked
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbs. vegetable oil
2 tsp chili powder
11/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1- 15 oz. can diced tomatoes with green chilies, (Ro-Tel, your preference on heat)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
While preheating Ninja, Oven setting 350°, combine the chicken with the seasonings in a bowl and stir. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Place lid. Bake for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
****
Fajita Quesadillas, Chicken*, By: LeAnn Gonsalves Nieves, November 19, 2015
Ingredients:
2 Tbs. olive oil
2 Tbs. fajita mix
3 chicken breasts, boneless and skinless
1 red bell pepper
1 green bell pepper
1 onion
1 cup cheddar cheese (or cheese of your choice)
salsa
sour cream
tortillas
2 Tbs. butter
Directions:
Clean and chop onions and peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
Add 1 Tbs. of the fajita mix to the chicken breast and mix well.
Turn your Ninja to Stove Top High. Add 1 Tbs. of the olive oil and add the chicken. Cook the chicken for 5 to 10 minutes, or until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
Remove chicken from the Ninja and wipe clean.
Keeping the Ninja on Stove top High, add 1 Tbs. of olive oil to the pot. Add the onion and cook until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a few more minutes so the peppers cook slightly. Return the chicken to the Ninja, mix with peppers and onions and cook for a minute.
Using your range top, add a bit of the butter and melt it in a clean skillet. Add a tortilla and move it around until it’s buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
****
Fajitas, Taste of Home, By: Aurelia Dougan McCollom
Ingredients:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream - garnish
Directions:
In a large reseal able plastic bag, or sealed bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
Preheat Ninja, Oven setting 350°. Discard marinade. Cook chicken until no longer pink. Add peppers and onions, sauté. Place lid. Bake 15-20 minutes, stirring occasionally. Because the insert is coated, I don’t think you’ll need to use Pam or grease the insert, but Pam does make for easy clean-up.
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
**This is my favorite recipe. I’ve used it for at least 6 years. The one change I have is: I marinate the vegetables in the same seasonings, as the chicken, but a different bowl. I then pour the entire bowl into the chicken and sauté.**
****
Fajitas with Taco Rice*, By: Aurelia Dougan McCollom, October 1, 2015
Ingredients:
2 tablespoons canola oil
2 tablespoons lemon juice
1½ teaspoons seasoned salt
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
1½-2 pounds boneless skinless chicken breast, cut into thin strips – the chicken breast is easiest to slice when slightly frozen
2 medium onions, sliced
2 green peppers, sliced
2 Knorr packets of taco rice
4 cups of water
ancho chili pepper spices – to taste
6-8 flour tortillas
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream – garnish
Directions:
In a large reseal able plastic bag, or sealed bowl, combine oil, lemon juice seasoned salt, oregano, cumin, garlic powder, chili powder, paprika and red pepper flakes. Add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. (I left it overnight).
Preheat the Ninja on the Oven setting of 350°F for 10 minutes or so, to get it hot. Add the chicken mixture to the Ninja. Cook chicken until no longer pink. Remove to a bowl. Add a little oil to the Ninja pot. Add peppers and onions. Sprinkle the ancho seasonings on the vegetables, sauté. Return the chicken to the Ninja with the vegetables. Turn to the Oven setting of 300°F. Add the taco rice and water. Stir. Place the lid and cook for 30 minutes, stirring occasionally. Serve on warm tortillas with the garnish of your choice.
****
Fields Fiesta Lime Salsa Tacos*, By: Cathleen Pouliot Fields, February 11, 2019 – Adapted for the Ninja Multi-Cooker from the Foodi Multi-Cooker
(Serves at least 6-8)
Ingredients:3-5 boneless chicken breasts
4 cups salsa (enough to cover chicken breasts)
2 bunches fresh cilantro coarsely chopped
2/3 cup lime juice (I use key lime juice because it's tart)
3 packets taco seasoning
2 Tbs. cumin
Directions:
Stir together: salsa, cilantro, lime juice, taco seasoning and cumin. Add a little of the mixture to cover the bottom of your Ninja pot. Add the chicken and cover with remaining mixture. Turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours. Either leave the chicken in the pot or remove to shred. If leaving in the pot, be careful not to use metal utensils, so you do not scratch the pot. Once fully shredded, add salt and pepper to taste and finish off serving with your favorite sides!
**I use hot tortillas, shredded cheese, sour cream, fresh limes, cilantro, beans and rice! EASY, FAST, DELICIOUS! ENJOY!
Another option for cooking in the Ninja:
Turn the Ninja to Stove Top High to preheat for 7-9 minutes. Add 1 Tbs. oil. Add the chicken that you have cut into pieces. Brown. Add the salsa, cilantro, lime juice, taco seasoning and cumin. Stir to incorporate. Reduce heat to Stove Top Low and cook for 30 minutes, or the Oven setting of 325°F, for 30 minutes. Depending on your multi-cooker it will go to auto-warm to hold, or you can choose to do auto-warm manually.
**You can turn to Slow Cook High if needed for about an hour, then to Auto-warm/Buffet setting to hold.
****
Fiery Jalapeño Chicken Melts with Spicy Mayo*, By: Cynthia Dobbs, August 10, 2015
Ingredients:
4 boneless skinless chicken breast, pounded to ½ inch thickness
4 tsp Cajun seasoning of your chose
8 slices of provolone cheese (I used 4)
½ cup mayo
½ cup jalapeños, sliced
4 hoagie rolls
Directions:
I pounded my chicken between 2 pieces of waxed paper.
Then I seasoned them, front and back with 2 tsp Cajun seasoning. (I used a little more than that).
Turn your Ninja to Stove top High and brown chicken on both sides until juices run clear. Remove and wipe out the pot. Turn your Ninja to Stove Top Low. Add cheese to bottom half of bun and place in your Ninja pot, until cheese melts. Top with the chicken and add the jalapenos.
Mix the mayo with the Cajun seasoning and spread on top bun. Top the bottom bun to make your sandwich.
I have to warn you, it's a little spicy, but very delicious. It's a keeper in our home.
****
Fiesta Chicken*, By: Connie Mills, January 12, 2016
Ingredients:
Fiesta lime Mrs Dash, sprinkle to taste
garlic powder, sprinkle to taste
4.4lb chicken, cut up
2 Tbs. olive oil
2 cups chicken broth
2 cups of orange juice
1onion, cut up
1 each tri colored bell pepper, sliced
4-6 small baby Dutch potatoes
1 bunch of fresh organic green beans
8 oz fresh mushrooms, sliced
Directions:
Turn the Ninja to the Oven setting of 375°F. to begin heating while preparing your ingredients.
Sprinkle the seasonings over the chicken. Heat olive oil and sear chicken. Remove. Add chicken broth & orange juice to the pot. Add the onion, bell peppers and potatoes. Put the chicken on the rack. Set the rack with chicken in the pot. Cook 45-60 minutes. Check for doneness at 45 minutes.
Falling off the bones tender & delish!
**Added comment: When chick is done, remove from rack to keep warm. With the broth and vegetables still in the pot, I added a bunch of fresh organic green beans to the rack & steamed them for 15 minutes. When done, add to the reduced sauce along with the mushrooms. Cook for 5 more minutes on Stove Top Low. Use a slotted spoon to remove the vegetables; leaving a lovely flavorful sauce to spread over the chicken.
Fiesta Chicken Twist*, By: Allana Alla Robinson, February 8, 2016
This is a twist on a recipe in the files: Fiesta Chicken by Connie Mills. Instead of using Mrs Dash seasoning, I used Fiesta Lime by McCormick. I cut the chicken into bite size pieces and tossed them in the seasoning. I did not sear the chicken (so no olive oil mixture used) and just let it float in the liquid mixture -- I doubled the amount of orange juice and chicken broth. We are not mushroom eaters, so I didn’t use them. I didn’t have all the multicolor peppers, so I used 2 orange and 1 red. I didn’t have Dutch potatoes so I cubed a few russets. Once everything was in the pot, I sprinkled the seasoning over top. Lastly, I converted it to be cooker on Slow Cook Low for 5 hours so the recipe turned into a stew.
Served over brown rice.
****
Fiesta Chicken*, By: Gail Karnes
Ingredients:
5 chicken breasts
McCormick Slow Cooker seasoning mix called Fiesta Chicken - On the seasoning package it says 2 lbs. of chicken
1 can tomatoes (I used sauce)
1 can corn
1 can black beans
1 can of green chiles, optional
Directions:
Place your chicken in the Ninja. Take the seasoning package and mix in tomatoes, corn, black beans, & green chiles. Pour this mix over the chicken and turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours. You shred the chicken and eat it out of a bowl, in a tortilla, over rice. Add things like green onions, sour cream shredded cheese. Really tasty!! It is so awesomely delicious!! Hope you enjoy!
****
Fiesta Chicken - Allana's Twist (Slow Cook)*, By: Allana Alla Robinson, January 28, 2017
Ingredients:
3 chicken breast tenderloins or chicken breasts
1- 28 oz can diced tomatoes - keep liquid
1- 15.25 oz can whole kernel corn - liquid drained
1- 15.5 oz can black beans - keep liquid
1- 10.75 oz can condensed cheddar cheese soup
4- 4 oz cans diced green chiles - keep liquid
2 packets mild or low sodium taco seasoning
Prep:
Season chicken breast tenderloins in taco seasoning
Recipe:
1) To the Ninja pot, add in the seasoned chicken tenderloins. Next, add in the remaining ingredients: diced tomatoes, whole kernel corn, black beans, condensed cheddar cheese soup, and green chilis. Mix together the ingredients. Turn the Ninja to Slow Cook Low for 8 hours.
Serving:
Shred chicken for tacos (chicken will fall apart) or eat as is.
****
Fiesta Chicken & Beans*, By: Rita Ramos
Ingredients:
3 chicken breasts
1 can Pinto Beans, with juice
1 can of diced tomatoes with Habaneros, with juice
½ can of diced jalapeños
¼ tsp each chili powder, ground cumin and ground coriander
½ cup of water
¼ cup dehydrated onion, optional
Directions:
I cut up chicken into chunks and browned it on Stove Top High until done.
Add pinto beans, tomatoes with Habaneros, and jalapeños. Add ¼ teaspoon of each: chili powder, ground cumin and ground coriander, and dehydrated onion to pot. Add ½ cup of water.
Cover and set to Stove Top Medium and cook for 20-25 minutes. You can turn to Slow Cook High if needed for about an hour, then to Buffet setting to hold.
Serve over rice and sprinkle with finely shredded mild cheddar cheese. Add flour tortilla’s and Cerveza on the side.
****
Firecracker Slow Cook Chicken with Vegetables*, By: Allana Alla Robinson, June 4, 2016
**caution: VERY SPICY
Ingredients:
Chicken & vegetables:
4 large boneless skinless chicken breasts, cut into bite size pieces
4 carrots - cut into strips
16 oz frozen diced potatoes
cornstarch
olive oil
Sauce:
23 oz hot sauce
1½ cups white sugar
¼ cup low sodium soy sauce
3 tablespoons rice vinegar
4 oz sliced jalapeños with juice
Garlic powder - to taste
Ground black pepper - to taste
1 tablespoon cornstarch
Prep:
Cut carrots into strips - set to the side.
Cut chicken breasts into bite size pieces then coat each piece in cornstarch - set to the side.
Create the sauce by combining hot sauce, white sugar, rice vinegar, soy sauce, jalapeños with juice, corn starch, ground black pepper (to taste), and garlic powder (to taste) - set to the side.
Recipe:
1) To the Ninja pot, add a splash of olive oil. Add the coated chicken breast pieces. With the lid off, lightly brown all of the pieces - flip occasionally.
2) Once chicken is lightly browned, add in frozen diced potatoes, carrot strips, and sauce. Gently stir everything together so that the sauce coats all of the ingredients. Turn the Ninja to Slow Cook High for 3½ hours.
****
Four-Step Lemon-Onion Chicken, By: Liz DeVigili, March 1, 2016
Recipe courtesy of Melissa d'Arabian for Food Network Magazine
Here is the recipe adapted by me for the Ninja:
Ingredients:
4 boneless, skinless chicken breast halves, sliced in half horizontally (I sliced mine vertically in ½ inch thick slices and it worked fine too)
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
3 tablespoons Coconut Oil
¼ cup all-purpose flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
¼ cup white wine (optional)
1 cup low-sodium chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1- 9 ounce bag spinach
Directions:
Season the chicken with the dried thyme, and salt and pepper to taste. Turn the Ninja to Stove Top High heat and add the oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the Ninja; saute until cooked through, about 3 to 5 minutes per side. Transfer to a plate and tent with aluminum foil.
Add the red onion and fresh thyme to the Ninja and cook over Stove Top Low heat, stirring occasionally, until aromatic, about 5 minutes.
Combine the wine (optional), chicken broth and the juice of 1 lemon in a bowl. Turn the Ninja to Stove Top High and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1½ tablespoons butter. Season with salt and pepper.
Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining ½ tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
****
French Fried Onion Crusted Chicken with Vegetables*, By: Allana Alla Sverbil, February 19, 2015
Ingredients:
French's Fried Onions (original)
chicken breast
ground pepper
garlic powder
olive oil
broccoli
yellow squash
snow peas
baby carrots
Instructions:
Directions:
1) Crush Fried French Onion into Bread Crumb consistency, cut chicken into bite size pieces, and coat in a mixture of the crushed Fried French Onion, olive oil, garlic powder, and ground pepper - you may have to press down on the chicken to make it stick to it.
2) Cut vegetables to preference and toss them in black pepper and garlic powder.
Cooking:
1) Coat Ninja with olive oil
2) Set Ninja to Stove Top High, put chicken in, and cook until ready.
3) Once chicken is ready, set Ninja to 425°F on oven mode and add vegetables to the chicken.
4) Within a minute or two prior to it being ready to serve, sprinkle some Fried French Onion on top (completely optional).
I garnished with some Fried French Onions when serving (completely optional).
****
French's Crunchy Onion Chicken*, By: Connie Hamilton
Ingredients:
2 cups French's Original French Fried Onions
2 Tbs. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions:
Crush French Fried Onions with flour in plastic bag.
Dip chicken in egg. Coat in onion crumbs. Press firmly to adhere.
Bake at 400 for 20 minute or until chicken no longer pink.
****
French's Slow Cooker Chicken*, By: Dana Pineiro, February 10, 2016
Made this tonight and it was so good and so easy!
Ingredients:
2 pounds boneless, skinless chicken thighs or breasts
¾ cup Classic French's yellow mustard
½ cup honey
Salt & pepper, to taste
Season chicken with salt and pepper in Ninja. Combine mustard and honey in bowl. Pour over chicken. Turn the Ninja to Slow Cook Low for 6-7 hours or Slow Cook High for 3-4 hours.
Serves 8.
*Added comment by: Denise N Evaristo Zuniga – Substitute Dijon mustard for the yellow mustard. It gives it a little kick!
****
Fried Chicken*, By: Cheryl A. Terry, September 24, 2015
The first time I made fried chicken I wasn't impressed with it. It wasn't very appealing, as the skin didn't crisp up. This time IMO it looks yummy!! I took a few tips I was given by the members for a crispier chicken. It WORKED! So thank you all. This time I did the Oven setting instead of Stove Top High. I cooked it on its highest level 425°F, and I had the lid a little off set so more steam escaped.
I used my old stand-by which I think every Grandma has made at least 100 times.
Ingredients:
Chicken pieces – your choice
Flour
Salt & pepper
Garlic powder – optional
Your favorite seasonings - optional
Milk – estimate amount for the number of pieces you are using
Eggs
Vegetable oil
Butter
Directions:
While preparing your ingredients, turn your Ninja to the Oven setting of 425°F, to heat up for about 10 minutes. Add enough equal portions of oil and butter to be inch deep. Mix flour and seasonings together. Coat the chicken pieces. Dip in the milk, egg wash and re-flour with the mixture. Fry in your Ninja, turning to brown as needed. Do not overcrowd your chicken. It took about 35 minutes.
****
Fried Chicken*, By: RoDan Lopez
Ingredients:
6 large breasts; marinate them overnight in 8 beaten eggs and 1/3 cup of milk seasoned with: garlic powder, salt and pepper and 1 onion sliced
half an inch or so of olive oil
1 cup of flour seasoned with salt and pepper
1 cup of Panko Italian bread crumbs mixed with
1/2 cup regular Italian bread crumbs
Directions:
I used 6 large breasts and marinated them overnight in 8 beaten eggs and 1/3 cup of milk seasoned with garlic powder, salt and pepper and 1 onion sliced up. I set my Ninja on Stove Top High and coated the bottom with about half an inch or so of olive oil. While that was heating up I made my breading station of the following:
1 cup of flour seasoned with salt and pepper; another dish with about 1 cup of Panko Italian bread crumbs mixed with about 1/2 cup regular Italian bread crumbs. I took my marinated chicken which was already in egg dipped it in the flour; then dipped it in the egg again; and then dipped it in the bread crumbs.
Fry it on both sides until they were golden brown. You will have to add more olive oil as I needed as you fry them all up. Set them aside on a cookie sheet lined with paper towels as you fry up all of the chicken. Be sure not to over crowd as you are frying. When they are all done put them all back in the Ninja (the bottom will most likely still be coated with olive oil) and turned it to the Oven setting of 325°. The bottom pieces got a bit caramelized. Next time I will keep a better eye on them but, they were MOIST and even had some crispness to them.
(As I stated earlier...I'm an eye baller so giving a detailed recipe isn't easy for me...LOL that being said I'm giving you a basic run down...if you have any questions let me know I may have even left something important out and not realized it...I'm sorry it’s not a professional recipe...but, it’s a recipe I've been using for years and decided to used my Ninja for all the steps instead of using my stove and oven.
****
Fried Chicken, By: Faith Allesi, January 13, 2015
I fried chicken in my 3-in-1. Turn your Ninja to Stove Top High. Heat about 1½ inches of your favorite oil. Add your breaded drumsticks and or thighs for about 10 minutes each side. Clean up was much easier than traditional pan frying, and it was perfectly cooked.
****
Fried Chicken & Vegetables, By:Connie Eastman Lewis, April 28, 2015
Add some olive oil in the Ninja, and turn to Stove Top High. Make a flour mixture including garlic powder, salt and pepper and a few other seasonings, or you are welcome to use seasonings of your choice. Coat the chicken thighs in the flour mixture. Dip in egg & milk; then back in flour mixture. When the oil is hot, add the thighs. Cook for 30-40 minutes, turning occasionally. Remove when done.
Add thin slices of red potatoes, asparagus, chunks of red & white onions, red, green, yellow peppers, and sliced fresh mushrooms. Sprinkle with a little olive oil, garlic powder, salt & pepper and parmesan cheese. It was so yummy and not hugely unhealthy.
****
Fried Chicken with Panko*, By: Allen N Susan Barlow, January 13, 2015
Turn Ninja Stove Top High. Take however many boneless chicken breast, pound out flat. Dip in flour. Then egg wash. Then coat with Kikkoman’s panko crumbs. Pour enough vegetable oil in Ninja to go cover about half the chicken. Let oil get real hot. Lay chicken in oil, not too close to each other. Fry until golden brown on both sides. Delish!
****
Frozen Chicken Thighs*, By: Theresa McDonald, March 14, 2015
The thighs I posted earlier today in the eggplant Ninja was frozen solid. What I did was dusted them frozen with corn starch, salt, pepper then brown the first side on Stove Top High for 10 minutes. (I did use about ¼ cup oil, personal preference), turned them over then turn Ninja on Oven 325° for about 30 minutes with lid on), and they turned out great.
****
Frozen Chicken with Orange Glaze*, By: Angie Creighton, September 1, 2015
Ingredients:
3-4 frozen chicken pieces
1 tablespoon garlic and
1 tablespoon grated ginger
1 can of chicken broth,
1 cup of pineapple juice,
2 tablespoons of soy sauce
salt and pepper
julienned vegetables, your choice
1 cup minute rice
Directions:
Turn your Ninja to Stove Top High. Add the garlic and ginger to the pot.
Place the frozen chicken on the rack. Pour chicken broth, pineapple juice, and soy sauce over them. Season the chicken with salt and pepper. (Do it after they have liquid on them to help the seasonings stick.) Place the lid. Turn the oven to 350°F for 30 minutes. Add the julienned vegetables to the rack and cook for 10 more minutes.
Remove the rack and add the minute rice. Place the lid, and let it sit for 5 minutes. Slice the chicken. Add the vegetables and the chicken to the rice. Super yummy!
****
Frozen Crispy Chicken*, By: Monica Alejo, January 26, 2015
Frozen skin on bone in chicken leg quarters straight from the freezer. Turn your Ninja to Stove Top High let it warm up for a few minutes. Season the frozen chicken on one side with salt, pepper, garlic powder, onion powder & paprika and add to the Ninja. Let cook a couple of minutes then turn and season the other side. Put the lid on. Turn occasionally. Once all golden brown, turn to Stove Top Medium. Place the lid and turn occasionally until done. Delicious!
**NO OIL…. NO FLOUR!**
****
Garlic Butter Chicken and Veggies - Slow Cook*, By: Tammy Ullrich, February 28, 2017
Ingredients:
1-1.5 lbs. boneless skinless chicken tenders (I'm using breasts)
1 lb. bag baby carrots
1.5 lbs. Yukon Gold potatoes, cut into wedges
½ cup butter, melted
1 Tbs. minced garlic
½ tsp. salt
¼ tsp pepper
1 tsp dried thyme
1 tsp dried parsley
Directions:
1. Add the chicken down in the middle of the Ninja pot. Add the potatoes on one side and the carrots on the other side.
2. In a small bowl mix the melted butter, garlic, salt, pepper, thyme, and parsley.
3. Pour the butter mixture over the chicken and veggies.
4. Cover. Turn the Ninja to Slow Cook High for 4 hours.
Update to recipe: Fresh green beans added. Enough for your family.
****
Garlic Chicken Spinach Orzo*, By: Debra Golomb Futterman, July 11, 2015
Ingredients:
1 lb orzo pasta
3¼ cups water
1-1½ lbs of chicken (bite size)
2 tsp minced garlic
Olive oil
1 Tbs. butter
Red pepper flakes (optional)
¼ cup minced shallots
2 cups fresh baby spinach
Parmesan cheese, (to taste)
Directions:
While preparing your ingredients, turn your Ninja to Stove Top High to heat.
Add olive oil and butter. Add shallots and sauté a couple minutes. Add chicken and sauté until slightly brown.
Add garlic and sauté.
Add orzo. Stir until coated. Add water. Turn your Ninja to the Oven setting of 250° for 25-30 minutes until pasta is cooked. Stir every 10 minutes to keep from sticking.
Add parmesan cheese, baby spinach and red pepper flakes. Turn to Stove Top Low until spinach is wilted.
Serve and enjoy.
****
Garlic Chicken Using 20-40 Garlic Cloves*, By: Aurelia Dougan McCollom
Ingredients:
3-4 pounds chicken parts
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Directions:
Place onion slices on the bottom of your Ninja. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour this into your Ninja, on top of the onion.
Do not add water.
Turn your Ninja to Slow Cook Low for 6 hours. The unit will automatically go to auto-warm.
****
Garlic Ginger Chicken with Green Beans*, By: Laura Harnish, December 29, 2016
Ingredients:
2 Tbs oil
1 chicken breast – cut up, heavily peppered, seasoned with salt and garlic powder to taste
ground ginger, to taste
1 tsp soy sauce
8 oz chicken stock
fresh green beans
Directions:
Turn the Ninja to Stove Top High. Add the oil and lightly brown the seasoned chicken. Add the ginger, soy sauce and chicken stock. Stir to mix. Add the green beans and cook to your desired tenderness.
****
Garlic Honey Chicken*, By: Nicole Makepeace, September 10, 2014
Ingredients:
5 large chicken breasts (skinless)
¼ cup soy sauce
3 tablespoons minced fresh garlic
2 large onions diced
Scallions (for topping to add when plated)
½ teaspoon crushed pepper flakes
¼ cup blackberry or grape jam (don't use the sugar free kind)
¼ cup honey
Directions:
Spray the bottom of your Ninja Slow Cooker with vegetable oil to prevent sticking.
Place all 5 chicken breast side by side at the bottom of the pot. You won't need the racks or pans for this recipe.
In a separate bowl, combine the remaining ingredients and mix well.
Pour over the raw chicken and set the Ninja to Slow Cook High for about 4 hours or on Slow Cook Low for 7 hours.
Top with Sesame seeds and scallions (optional)
****
Garlic Lime Chicken*, By: Karen Weilbaecher, June 18, 2014
My dinner came out yummy. I got the recipe off of Pinterest .. I think the original recipe is from a blog overthebigmoon. (I was preparing freezer ready meals )
Ingredients:
6 chicken thighs
1 cup soy sauce
1/2 cup lime, (I used fresh squeezed lime juice)
2 Tbs. Worcestershire sauce
4 garlic cloves
1 tsp dry mustard
1 tsp black pepper
2 Tbs. of Tony's Seasoning, (Cajun spice blend)
½ cup white wine, water
Directions:
Mix and pour over 6 chicken thighs in a gallon ziplock bag. Marinate in fridge for about 8 hours before moving it to the freezer.
Defrost and cook in the Ninja for 60 minutes Oven setting 375°. I put chicken thighs on wire rack and added white wine and water at the bottom. When it was done I transferred it to the oven set on broil to crisp up the skin.
**Added comment by: Aurelia Dougan McCollom – When steam roasting it is normally 1 cup of liquid for every 10 minutes of baking time. It is easiest to start with 3-4 cups, and add more if you wish as it evaporates. It is not necessary to add more liquid unless you want to.
****
Garlic Parmesan Chicken Breast with Baby Red Potatoes*, By: Lancelot Lisa Manchester
Ingredients:
3 Tbs. extra-virgin olive oil, divided
2 lb. bone-in, skin-on chicken thighs or boneless chicken breast
sea salt – to taste
freshly ground black pepper or multi-colored peppercorns
1 lb. baby red potatoes, quartered
1 Vidalia sweet onion, chopped in larger chunks
2 Tbs. butter, softened
1 bulb of garlic, chopped
2 Tbs. fresh thyme
freshly chopped parsley
2 Tbs. freshly grated Parmesan, plus more for serving
Directions:
Turn the Ninja to Stove Top High. Heat 1 tablespoon of oil. Add chicken, seasoned with salt and pepper, and sear until golden, or about 3 minutes per side.
Meanwhile, in a large bowl, toss potatoes with remaining 2 tablespoons oil, butter, garlic, onion, thyme, parsley and Parmesan. Season generously with salt and pepper. Add the chicken. Turn to Slow Cook High for 4 hours or Slow Cook Low for 8 hours, or until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan before serving
****
General Tso’s Chicken, By: Aurelia Dougan McCollom
Ingredients:
4 boneless skinless chicken breasts
1/2 cup water
3 Tbs. Hoisen sauce
2 Tbs. soy sauce
1/2 cup brown sugar
3 Tbs. ketchup
1/4 tsp dry ginger
1/2 tsp crushed red pepper (more or less to liking)
1 Tbs. cornstarch
Directions:
In a mixing bowl, mix together water, Hoisen sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper.
Spray your Ninja with cooking spray and add chicken. I went ahead and cut mine into chunks. Add sauce on top.
Cook for 4-6 hours on Slow Cook Low. Remove chicken and cut into chunks.
Whisk cornstarch in the sauce to thicken it up. If it isn’t quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon. But be careful because it can thicken up fast.
Add chicken back to your Ninja and allow to heat through for another 15 minutes, or turn to Buffet and let it stay warm until you are ready to eat.
Serve over hot rice and garnish with toasted sesame seeds if desired.
****
General Tso’s Chicken*, By: Josie Wolfe Anderson
Ingredients:
2 lbs. of chicken breast tenders
2 packages of General Tsao’s Chicken seasoning (Oriental section in grocery)
1 jar of General Tsao’s Style Stir Fry Sauce (Oriental section in grocery)
2 cups of flour
½ cup of oil
Directions:
Set Ninja on Stove Top High, and heat oil.
Cut up chicken breast tenders in 2-3 inches pieces.
Put flour and chicken in a plastic bag & toss.
Once Ninja is hot, take chicken out of the bag and brown chicken in hot oil on all sides. (Don’t crowd the chicken. Brown and remove and add more pieces.)
Follow the instructions on the General Tsao’s Chicken seasoning package
Once all chicken is brown, pour all ingredients, including the General Tsao’s Style Fry Sauce on top of the chicken and set the Ninja on Slow Cook Low for 3-4 hours.
Serve over rice or Chinese noodles.
****
General Tso’s Chicken - Slow Cook*, By: Allana Alla Robinson, April 24, 2016
Chicken Ingredients:
3 boneless & skinless chicken breasts - cut into bite size pieces
1 cup corn starch
1 cup olive oil
Salt - to taste but not do too much
Garlic powder - to taste but do not do too much
Ground black pepper - to taste but do not do too much
2 handfuls fresh green beans
4 carrots - julienned
Sauce Ingredients:
4 tablespoons hot sauce of choice (we used Texas Pete Hot Sauce)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
5 cloves minced fresh garlic
1 tablespoon minced fresh ginger
2 tablespoons water
1 teaspoon crushed red pepper flakes
Prep:
Cut the chicken breast into bite size pieces and set to side.
Create the sauce by whisking together all the ingredients which are listed under Sauce Ingredients and set to side.
With 30 minutes to go prior to the chicken being ready, julienne the carrots
Recipe:
1) Set the Ninja to Stove Top High and combine 1 cup corn starch, 1 cup olive oil, salt, ground black pepper, and garlic powder. Mix together and cook until the sauce forms a thick consistency.
2) Once the sauce forms a thick consistency, add in the bite size pieces of chicken. Mix it with the sauce which is in the Ninja until all pieces are covered. Cook until pink is gone from chicken.
3) Once there is no pink left in chicken, switch the Ninja to Slow Cook Low for 4.5 hours and add in the sauce which was made in the prep. Mix with the coated chicken in the Ninja until all are covered in this sauce.
4) At the 4 hour mark, add in the julienned carrots and fresh green beans. Mix in gently with the chicken which is in the ninja until they covered in the sauce.
Serve:
As is or over rice
****
Ginger Green Bean Chicken*, Tamyra RiselikethePhoenix Murphy
Ingredients:
2 tsp. Vegetable Oil
1-2 large chicken breasts (you can adjust this according to how many people you're feeding)
1 lb fresh green beans (I sliced the tips off the ends just as personal preference)
3 cloves of chopped/minced garlic
2 tsp sugar
1 1/2 Tbs. of chopped ginger root or ginger paste
1 tsp of chili paste in soybean oil (paste can be found at any international store or market. BE CAREFUL. A little bit goes a long way
Directions:
Set the Ninja to Stove Top High. Add 2 teaspoons oil and throw in your chopped/diced chicken that has been seasoned with salt and pepper. Immediately add your 3 cloves garlic or minced garlic to your liking. Stir and keep flipping and stirring until chicken is lightly cooked.
Then add half of your shredded ginger (you should shred most of a ginger root or you can use ginger paste from the produce section).The more you use, the more flavorful it will be. Stir constantly for 5 minutes. Then add your fresh green beans. Add ONE teaspoon of the paste.
Get it mixed up with everything well. And add 3 teaspoons of water. Sprinkle 2 teaspoons of sugar and keep stirring. Then lastly, add the rest of the shredded ginger/ginger paste. Stir well. Turn Ninja off, plate, and enjoy.
Pair with white rice/brown rice, whichever you prefer.
****
Ginger Lime Chicken, By: Michele Pilhorn
Prep Time 25 minutes Stove top 5 minutes Oven time 30 minutes Temp 325
4 chicken breast, sliced thinly 3 limes, squeeze the juice and save; zest the Rim
1 Fresh ginger root, grated, save 1 tablespoon of the ginger
3 garlic cloves, minced but I used a Mortar and Pestle to get the favors of the garlic
1 cup of wine (dry white wine)
1 tablespoon of soy sauce
3 tablespoons of olive oil
Salt to taste
Pepper to Taste
1 can of chicken broth
Directions:
1.) Clean chicken and slice to be thin.
2.) In a bowl add lime juice, chicken broth, wine, grated ginger, garlic paste (minced), soy sauce, 1tablespoon olive oil and mix together for best favors leave set for about 30 minutes in the refrigerator.
3.) Season Chicken with salt and pepper.
4.) Turn to Stove Top High add 2 tablespoons oil and chicken to get a good sear on it; only about a minute on each side.
5.) Remove from Stove Top and turn on your Ninja to Oven setting of 325°F.
6.) Pour in the bottom of your Ninja pot the juice mixture and add your rack placing the chicken on the rack.
7.) Add lime zest and ginger on top of the chicken and the used lime peels to the pot for added flavor .
This came out very moist and tender. I served it with guacamole, mango Salsa, and side of rice with a zest of lime and cilantro and chili peppers.
Guacamole Recipe
Prep time is about 15 to 30 minutes
Chill time about one hour
3 to 4 avocados
1/2 cup of chop Red onions
4 minced garlic
Garlic powder to taste
1 cup of grape tomatoes cut in half
1/4 cup of cilantro chopped very finely
1/2 jalapenos chopped very finely or to taste
1 1/2 limes
Directions:
1.) Add all the ingredients in the bowl (except the limes)
2.) Smash everything in the bowl (normally do this with a soup ladle it doesn't over smash but will some of the avocados and tomatoes in pieces which is one of my favorite things about guacamole.
3.) Squeeze lime over the mixture and gently stir with a spoon.
Notes:
To keep the Guacamole from turning brown I normally use the juice of 1/2 of the lime. The lime will help keep it fresh looking for about 3 to 4 days.
Mango Salsa
2 Mangos
1/2 cup of red onions
1/2 cucumbers, peeled, de-seeded and chopped very petite
1/4 cup of cilantro
1 1/2 fresh limes squeezed
1 small red peppers, diced very petite
1 tablespoon of oil
salt and pepper to taste
1 jalapeno pepper, (Optional) for heat
Directions:
1.) Peel mango and remove the pit of the mango. Diced in to 1/2 cubes. Place in bowl.
2.) Add all the ingredients together and stir together.
3.) Set in the refrigerator for about 30 minutes to a hour. To allow the favors to infuse.
Notes:
I like to add a little bit of oil to pull more favors out of the veggies and fruit.
**Added comments**
I use whole fresh ginger that I grated and I save 1 tablespoon out to sprinkle over the chicken.
Dawn, I squeeze 1 1/2 limes in to the guacamole then I save the last half of the lime to keep the lime in bowl that is left over from the one and half limes I squeezed the juice from. If I am serving this at a different time, I normally keep the guacamole from turning brown is by placing the half of a unused lime in the bowl with the guacamole also I cover it with plastic wrap. What I am trying to do is keep the avocados from getting any air.
****
Golden Chicken
Ingredients:
8 assorted, boneless, skinless chicken pieces – Breasts and thighs
1 (10.75 oz.) can low‐sodium cream of chicken soup
1 (1.2 oz.) package dry chicken gravy mix
1 (0.7 oz.)package dry Italian salad dressing mix
¼ cup water or white wine
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Heat the olive and brown seasoned chicken on all sides. Remove the chicken. Add water ﴾or white wine﴿ to skillet to deglaze the pan. Cook for 1‐2 minutes, or until alcohol has cooked off, then remove from heat and set aside.
In a medium bowl, combine chicken soup with deglazed pan juices, then season with Italian dressing mix and gravy mix.
Stir in garlic, onion and chili powders. Return the chicken. Pour mixture over the chicken in in the Ninja.
Cover and cook on Slow Cook High for 2‐3 hours, or until chicken is cooked through. Using a digital probe, test chicken for an iternal temperature of 165°F. Transfer chicken to serving plates and top with gravy. Enjoy
****
Great Chicken Dinner in One Pot*, By: Susan Sasman Rose, October 27, 2014
I seasoned and browned chicken using Stove Top High. Move chicken to the rack. Add halved potatoes face down in the remains of the seasoned olive oil & butter used to brown the chicken. Add cut carrots, 4 cups of chicken broth and put the rack of chicken on top. Bake at 350° for 50 minutes. Make a cornstarch slurry to make gravy in the remains in the bottom of the pan. Great dinner in one pot!
****
Greek Chicken Breasts*, By: Carol F Neuman, September 21, 2015
Ingredients:
Cavender’s Greek Seasoning – or your favorite brand
2-3 chicken breasts
2 Tbs. olive oil
1 medium onion, chopped
4-6 carrots, whole
6-8 new red potatoes, whole
8 oz sliced mushrooms
1 can of chicken broth
2 cans of cream of chicken soup
Directions:
While preparing the ingredients, turn your Ninja to Stove Top High to heat up. Season the chicken on all sides. Add the olive oil. Brown the chicken on both sides and saute the onion. Add the carrots, new red potatoes, and the sliced mushrooms on top of the chicken breasts. Add broth and soup to the top of the whole dinner. Change the setting on the Ninja to Slow Cook Low for 8 hours. If you do not use the potatoes and carrots, you can serve over rice or noodles. Enjoy!
Wow! The Greek chicken breasts definitely tasted Greek inspired, and the gravy was the best I have had in a long time! It all cooked down to make a super nice gravy. The farmers market carrots were very sweet and the red potatoes were super good too.
****
Greek Style Chicken & Vegetables Pitas*, By: Tink Bell, June 21, 2015 – Ninja Recipe Book
Ingredients:
1/3 cup lemon juice
2 tablespoons vegetable or olive oil
1 teaspoon dried oregano leaves, crushed
½ teaspoon ground cumin
1½ pounds skinless, boneless chicken breast halves, cut into cubes
½ pint grape tomatoes
1 yellow squash or green zucchini, cut in half lengthwise, then into 1-inch slices
4 pita breads
Directions:
1. Stir lemon juice, oil, oregano, and cumin in a bowl. Place chicken and ½ cup lemon mixture in another bowl and toss to coat. Add tomatoes and squash to remaining lemon mixture and toss to coat.
2. Place chicken into pot. Set to Stove Top High. Cook uncovered 5-10 minutes or until chicken is browned, stirring constantly. Stir zucchini mixture into pot. Cover and cook 10-15 minutes or until zucchini is tender and chicken is cooked through.
3. Divide chicken and zucchini mixture among pita breads.
Added comment By: Tink Bell - I added one onion and sliced the zucchini, everything in the recipe book is the same
****
Green Chile Chicken Enchiladas, By: Cathy Schultz, October 17, 2014
Ingredients:
2 cups cooked chicken
1 can cream of mushroom soup,
½ cup roasted green chile diced (more or less depending on how hot or spicy you want your enchiladas)
1 quart sized baggie of stale tortilla chips
1 cup shredded cheese
Directions:
Dice chicken & combine with soup & green chile, put down a base layer of soup/chicken mixture, chips, soup, cheese, chips, soup, cheese finish with a layer of the soup & cheese. Use the Ninja multi-purpose pan on the rack & bake for 1 hour 15 minutes at 350°F.
****
Ground Turkey Meatloaf, By: Kristen Williams
Ingredients:
3 lbs of ground; 85/15 turkey
1 package of onion soup mix
1 large egg
1/2 cup water
1 Tbs. of Worcestershire sauce
1/2 cup panko bread crumbs
1/2 large sliced onion
1/2 cup wine
2 cups water
Directions:
Coat the top with ketchup.
Put it the general purpose pan on top of the steamer self (wire rack), put 1/2 large sliced onion, 1/2 cup wine and 2 cups water in the bottom of the pot. Set oven 375°, and added 1 cup of water about half way through the cooking time of 1hour 20 minutes. I used a meat thermometer to make sure it was at 165°. It was the moistest best tasting meatloaf I have ever made...even my die hard traditional red meat loving mom thought it was amazing.
****
Ham, Swiss Spinach Chicken Roll Ups, By: Dian Vandervolgen
(I know, it’s basically Chicken Cordon Bleu, but I breaded them and added Baby Spinach)
Ingredients:
3 – 4 Boneless Chicken Breasts
3-4 Deli Ham slices
3-4 Swiss Cheese slices
Fresh Baby Spinach leaves
2 eggs, beaten
Olive Oil and Butter
Breadcrumbs, seasoned with Garlic Salt and Black Pepper (you can season however you like)
Directions:
While preparing the chicken, I turn the Ninja to Stove Top Medium. I put in a couple tablespoons of olive oil and a couple tablespoons of butter in it.
Place the chicken breasts between plastic wrap and pound to a ¼ inch thickness. Layer each breast with a slice of ham, a slice of cheese and a few baby spinach leaves. Roll up as tight as possible and secure with 2 or more toothpicks.
Turn the Ninja to Stove Top High. In a shallow bowl, beat 2 eggs. On a plate, season the bread crumbs. One by one, dip the chicken rolls in the egg and then roll in the breadcrumbs, until thoroughly coated. Place in the Ninja and brown each piece on every side. With tongs, lift out and onto a plate.
Turn the Ninja to Oven, 300°. Cover the Ninja rack with foil and place the chicken on it. Place the rack back into the Ninja, cover with lid. Bake for about 45 minutes, or until meat thermometer reads 165°.
I served them with Roasted lemony Brussels Sprouts…. Delicious!!!!!
****
Hasselback Chicken*, By: Caro Botha, August 23, 2015
Ingredients:
4 chicken breasts - (or amount for your family)
foil
1 piece of cheese for each breast, your choice
blanched spinach – optional
vegetables – optional side dish
rasher bacon
salt, pepper, garlic powder, etc -
your favorite hot sauce or hot peri peri sauce –optional -**recipe follows
2 Tbs. cheese sauce - optional
Directions:
Put a chicken breast on each piece of foil to make it like a pocket to keep the juices in. Make slits in the breasts - not all the way through and slide a piece of cheese into each slit. (The original recipe asked for blanched spinach to go into the slits also, but I chose to serve vegetables as a side dish. Put a rasher bacon over the breast (between each slit – on the breast). Season the chicken to taste, (salt, pepper, garlic powder, etc). – The bacon is a little salty, so just sprinkle a little salt.
I added some hot peri peri sauce to one of the breasts for my husband and added a small amount (2 Tbs.) of cheese sauce (store bought) to the others (just a dollop or 2). Place the foil “boats” of chicken breasts into the Ninja pot. Turn your Ninja to the Oven setting of 325°F, for 20-25 minutes. Place your lid. (If your breasts are smaller or you left less meat between the slices go for 20 minutes. If the breasts are bigger or you have more meat between the slices then go for 25 minutes. The last 5 minutes cooking time, remove the lid to evaporate some of the liquid.
** rasher of bacon is known as a 'slice' or 'strip'.
*** Peri Peri Sauce
Ingredients:
11-12 red chilies
7-8 garlic flakes
1 tsp red chili flakes or red chili powder (optional and if you want a more hotter sauce)
¾ cup chopped cilantro/coriander leaves or parsley (a combination of both greens can also be used)
juice of 1 medium sized lemon
½ cup olive oil or vegetable oil
sea salt or salt
Directions:
remove the stems from the red chilies.
rinse them in water.
peel and chop the garlic.
add all the ingredients in a blender or food processor and blend to a smooth paste.
store the peri peri sauce in a container in the refrigerator.
****
Hawaiian BBQ Chicken, By: Kevin Flanagan, February 9, 2015
Trying something "on-the-fly" -- Hawaiian BBQ Chicken
Started with a few slices of bacon and cooked them on Stove Top High
Meanwhile, I prepped the chicken breast. Since I didn't have much time I cut the breast into bite size pieces and seasoned them with salt, pepper, Penzy's Florida Spice mix(a great citrus spice blend) and coated lightly in seasoned flour.
I then browned the chicken in the bacon fat (after removing bacon and reserving for later) until lightly browned and removed from Ninja.
Added a little olive oil to Ninja to sauté a thin sliced red onion and a few cloves of garlic. When soft and translucent I added the chicken back to the Ninja.
I added about 1 cup of pineapple juice and BBQ sauce along with approximately 1 cup of pineapple chunks.
Set Ninja to 350° for 1½ hours. I plan on serving over rice and topping with chopped bacon.
I'll report back in an hour or so. It was delicious; however it needed more liquid as the sauce for too thick. I'd try about an extra cup next time.
****
Healthy Kung Pao Chicken*, By: Elyssa Britnay, August 13, 2015
1½ lbs chicken - (seasoned with salt, pepper, garlic)
3 tablespoon of sesame oil
3-4 scallions
1 lb fresh green beans
1 tsp garlic powder or minced
Sauce: 2 Tbs. honey, ½ Tbs. sriracha, 2 Tbs. soy sauce, 2 Tbs. sweet chili sauce
Brown rice
Directions:
Turn your Ninja to Stove Top High and brown chicken. When almost cooked, add 1 Tbs. of sesame oil and scallions. Remove all when softened. Add green beans seasoned with 2 Tbs. of sesame oil and garlic. Once tender add chicken mixture back to the pot. When hot and chicken fully cooked, add the “sauce” mixture and stir gently. Simmer on low and let the sauce coat for 5 minutes. Add sesame seeds and serve over brown rice.
****
Heavenly Hawaiian Chicken, By: Nancy Smith Gilbert
Ingredients:
2 pounds of white and dark meat chicken in chunks (I used boneless Breast meat and boneless thighs)
Sesame oil
Cornstarch
1 tablespoon of minced garlic (from a jar—pre-minced)
1 medium dice onion (or 3 tbsp. dried onion)
1 green pepper, sliced
1 red pepper, sliced
1 cup of pineapple juice
8 oz of pineapple
½ to ¾ cup soy sauce
¾ cup brown sugar
ginger/garlic Asian seasoning
dash of hot pepper seeds
Directions:
Cut 2 pounds of white and dark meat chicken in chunks (I used boneless Breast meat and boneless thighs.). Set the Ninja to Stove Top High. When it gets hot, add sesame oil to cover bottom of pot. Toss chicken with cornstarch and add to Ninja a few pieces at a time to begin browning. Stir around and add more chicken, until meat is lightly browned. Add minced garlic, onion, green pepper and red pepper into the Ninja. Add pineapple juice, pineapple, soy sauce, brown sugar, ginger/garlic Asian seasoning, and hot pepper seeds. Stir together. Turn Ninja to Slow Cook Low and let cook for 6 to 7 hours. Thicken sauce with a bit of cornstarch mixed in water. Serve over hot rice.
****
HG’s Southwest Chicken Salad McSwap*, By: Robin Bostock, February 2, 2015
For the Marinade:
½ Tbs. honey
½ Tbs. lime juice
½ Tbs. yellow mustard
¼ tsp. cilantro
For the Salad:
3 cups chopped lettuce
4 oz. cooked boneless skinless lean chicken breast; sliced or chopped
¼ cup halved cherry tomatoes
1½ Tbs. chopped poblano pepper (or any mild green pepper)
1½ Tbs. canned sweet corn kernels
1½ Tbs. canned black beans
2 Tbs. shredded fat-free cheddar cheese
3 Baked! Doritos; crushed
For the Dressing:
2 Tbs. fat-free ranch dressing
1 Tbs. fat-free sour cream
¼ tsp. apple cider vinegar
¼ tsp. lime juice
¼ tsp. chili powder
dash onion powder
dash garlic powder
dash cumin
Directions:
Grill your chicken on Stove Top High. Remove and let cool, then slice.
Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips.
In a small dish, combine all of the dressing ingredients with 1 tsp. water.
Serve dressing alongside salad for easy dipping.
Makes 1 serving
Per serving (entire recipe, with dressing): 350 calories, 4g fat, 720mg sodium, 39g carbs, 6g fiber, 15g sugars, 43g protein -- POINTS® value 7*
**Robin Bostock - Instead of using the pyramid I found the grill and baking mat that I never used (oven) wonder why cut it in half that you get from QVC and I use to use the tortilla bakes all the time and I thought I would try them out on Ninja and did not disappoint like knew . You can get the tortilla bakes on Amazon. Took me about 45 minutes from beginning to end and now I don't have to make a run to McDonalds and hopefully saving me money. Hope you guys enjoy it.
**1 Large or mini tortilla/taco shell pan will fit in the Ninja.
2 baked tortilla/taco shell pans Chicago Metallic The Bakeware Company
And grill mat added to helpful hints photo and file.
****
Holy Spicy Twist on Sloppy Joes*, By: Allana Alla Robinson, May 4, 2016
Ingredients:
4 packets dry ranch seasoning – or DIY dry ranch seasoning
1 fresh lime - squeeze juice
24 oz hot sauce of choice
15 oz can of Hormel Chili (hot with beans)
1 green bell pepper - sliced into strips
3 boneless skinless chicken breasts - cut into bite size pieces
Bagel - sliced in half
Mexican cheese blend or cheese of choice
Prep:
Cut chicken into bite size pieces then toss in dry ranch seasoning. Set to the side.
Cut green bell pepper into strips. Set to the side.
Recipe:
1) In the main pot of the Ninja, combine the hot sauce, chili, and juice from the fresh lime - mix together.
2) Into the mixture, add the seasoned chicken breast pieces and green bell pepper strips then gently mix together (you can also add in any leftover dry ranch seasoning). Turn the Ninja to Stove Top High and cook until chicken is cooked through.
Serve on a bagel with cheese.
****
Holy Yum Chicken*, By:Deborah Walczak, January 19, 2015
Ingredients:
8 Skinless Chicken Thighs remove skin, but keep bone in
¼ cup country Dijon mustard
¼ cup maple syrup
1 Tbs. rice wine vinegar
1 tsp salt
¼ tsp ground black pepper
Sprinkle both sides with granulated garlic
1 Tbs. Cornstarch
2 tsp fresh rosemary for garnish
Directions:
In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar salt and pepper.
Place the chicken thighs in a foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Turn on your Ninja to the Oven temperature of 325°F
Bake 20 minutes, then turn over.
Bake another 20-25 minutes, or until done
Remove chicken and immediately whisk in the 1 Tbs. of cornstarch into the liquid in the Ninja. You'll create a nice thick sauce to drizzle over your chicken.
Serve with Rice, Potatoes or Vegetables
****
Honey Chicken*, By: Grisell Martinez, June 30, 2018
Ingredients:
2 large boneless chicken breasts
3 cloves garlic, minced
1 large sweet onion, chopped
½ cup soy sauce (you can use low sodium if you prefer)
¼ cup ketchup
¾-1 cup honey
1 tsp. red pepper flakes
½ tsp. sesame oil
2 tsp. cornstarch with 3 tsp. water for thickening
Directions:
Cut the 2 large breasts in half.
Mix all ingredients except for corn starch and water. Pour over the chicken in the Ninja pot.
Turn the Ninja to Slow Cook Low. Cook 4 hours and 30 minutes.
Once done, remove and pull apart. Return to the Ninja pot. (If you choose to leave in the Ninja, be careful not to scratch the pot with your utensils).
Turn the Ninja to Slow Cook High. Add the cornstarch and water mixture. Stir and cook until thickened.
Serve. Add the scallions for garnish.
****
Honey Chicken*, By: Randall McGouirk, April 24, 2016
Ingredients:
3 lbs chicken thighs
1 cup honey
1- 10 oz bottle Soy Sauce (low Sodium)
3 whole garlic cloves, (peeled and chopped)
1 small bag of red potatoes
1 bag carrots
½ cup chopped fresh Basil
1 dehydrated Orange – or fresh, sliced
1tsp fresh Ginger
1 chopped onion
chili pepper flakes, (to taste)
3 tsp brown sugar
salt & pepper, to taste
Directions:
Mix honey, brown sugar, chopped fresh ginger and soy sauce together well in bowl. Set aside. Salt and pepper the chicken thighs and set aside. Turn the Ninja on Stove Top High. Put 1 tsp olive oil in and let it heat up. Add fresh chopped garlic, basil and onion. Cook until onion is translucent. Once done, add potatoes to one side of the Ninja and carrots on the other side. Put three chicken thighs between carrots and potatoes, put soy sauce mixture over chicken and put another layer of chicken. Continue until all is used. Add the orange slices across the top. Turn the Ninja on Slow Cook Low for 6.5 hours or Slow Cook High for 4 hours). Sprinkle chili flakes on top. Serve with rice.
****
Honey Garlic Chicken*, By: Randall McGouirk, July 20, 2017
Ingredients:
1 package chicken thighs (I used bone in)
1.5 cup soy sauce
1 bunch green onions – cut into 1-inch pieces
2 Tbs. minced garlic
4 Tbs. honey
2 Tbs. oregano
2 Tbs. ketchup
Salt & pepper to taste
1 tsp olive oil
Red pepper flakes to taste
rice - serving
Directions:
Salt and pepper chicken thighs. Add olive oil to the Ninja. Turn to Stove Top High. Brown the chicken thigh skin side down. While the chicken is browning make your sauce.
In a bowl, mix ketchup, honey, oregano, garlic, soy sauce, and red pepper flakes with sliced green onions. Combine well.
Turn the Ninja into the Slow Cook Low for 8 hours. Pour the sauce over the chicken covering the thighs. If you prefer, you can use Slow Cook High for 4 hours.
Serve with rice.
****
Honey Garlic Chicken*, By: Tammy Mullin Marsh, January 26, 2016
Ingredients:
8 chicken boneless skinless thighs
½ cup soy sauce
½ cup ketchup
1/3 cup honey
4 large cloves garlic, minced
Directions:
Place the thighs in the Ninja. Mix all other ingredients and pour over the chicken. Turn the Ninja to the Oven setting of 350° and bake until tender. Use a digital temperature probe to test for doneness. Minimum temperature is 165° for poultry. I am at high altitude. They cooked for 45-60 minutes.
****
Honey Garlic Chicken Breasts - Lazy Style*, By: Beth Hanway Jensen, November 1, 2015
Ingredients:
4 boneless skinless chicken breasts
1-2 Tbs. sesame oil (I mixed a bit of canola oil)
¾ cup ketchup
2 Tbs. sodium reduced soy sauce
¼ cup honey
4 cloves garlic, minced
Directions:
Turn your Ninja to Stove Top High. Add the oil to the pot and brown your chicken breasts on both sides. Mix remaining ingredients in a bowl and pour over chicken. Turn to Slow Cook Low for 4 hours.
****
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Ingredients:
6 Tbs. soy sauce
1 Tbs. honey
1 Tbs. sesame oil
1 Tbs. red pepper flakes
½ tsp garlic powder
½ tsp onion powder
Directions:
Combine ingredients in a small bowl. Reserve some for brushing on chicken mid way through the cooking cycle.
Place chicken in a Ziploc bag and pour marinade over chicken. Marinate for one hour.
Set Ninja to Oven and the temperature to 350°. Put the wire rack into the Ninja and pour in 1 cup of water. Place the chicken in a single layer on the rack and steam cook for 45 minutes. Check to make sure the wings done.
After 20 minutes or so, brush wings with the reserved marinade.
I removed the rack and placed the chicken directly in the pot to brown it a little more.
****
Honey Mustard Chicken (Slow Cook)*, By: Amanda Harris, May 11, 2014
Ingredients:
1 pound boneless, skinless chicken breasts, sliced into 1-inch strips
Sauce:
1 large onion, sliced (about 1 1/2 cups)
3 garlic cloves, sliced
2 tablespoons honey
1/4 cup Dijon mustard
1 tablespoon country-style (coarse-grain) mustard
2 teaspoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon thyme
1/4 teaspoon black pepper
Pinch cayenne pepper
(The Dijon and country-style mustards thicken the sauce. If you use yellow mustard, you might have to thicken the sauce in the last 30 minutes of cooking with one tablespoon of water mixed with 2 teaspoons of cornstarch.)
Directions:
Coat the Ninja pot with cooking spray.
Place the chicken in the Ninja, add the sauce ingredients along with 1/2 cup water and stir to combine. Cover and cook on Slow Cook Low for 6-8 hours, (since this is a slow cooker recipe and it is being adapted for the Ninja, I would suggest decreasing your time and cook 5-6 hours on Slow Cook Low. I would check the temp of the chicken @ 5 hours. - Aurelia) and test until the chicken reaches an internal temperature of 165 degrees F.
Garnish with green onions before serving, if desired.
Serving Size: Makes 4 servings (1/2 cup)
****
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.
****
Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Debbie's Garlic Chicken Bake*, By: Debbie Parker Newgent, August 18, 2014
Delicious Chicken Goodness*, By: Leeanne Carr, November 15, 2014
Doritos Chicken, By: Mary Director Drumsticks, By: Susan Davis, June 18, 2016
Drumsticks*, By: Vonnie Schroeder, January 15, 2019
Drumsticks*, By: A D Scott, December 17, 2016
Drumsticks*, By: Danielle Keniston-Foss, April 11, 2015
Drumsticks*, By: Monica Alejo, December 30, 2014
Drumsticks, 13 BBQ Rubbed *, By: Deborah Walczak, November 3, 2014
Drumsticks & Tortellini – Using 2 Ninja’s, By: Cathy Schultz, August 11, 2015
Drumsticks with A Mayo Coating*, By: Betty Link Jordan, November 10, 2014
Drumsticks with Montreal Chicken Seasoning*, By: Frank Ward, December 2, 2014
Drunk Chicken & Mushrooms*, By: Alicia Jane, December 29, 2016
Drunken Chicken*, By: Holly Woerner Basta, November 2, 2014
Duck*, By: Jackie AZ, November 30, 2015
Easy & Lazy Chicken Kiev*, By: Allana Alla Sverbil, August 5, 2015
Easy Baked Chicken Thighs*, By: Deb Turbitt, July 14, 2018
Easy Chicken, By: Mitch Cox & Jane Obrien, September 28, 2014
Easy Chicken Bake, By Jessica Conol
Easy Crock Pot BBQ Chicken Drumsticks*, By: Tammy Ullrich, August 17, 2015
Easy Orange Chicken*, By: Allana Alla Robinson, June 17, 2016
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
Everything Chicken*, By: Cynthia Dobbs, March 10, 2019
Fajitas*, By: Allana Alla Sverbil, June 13, 2015
Fajitas; Chicken*, By: Alison Houston Wright, December 3, 2014
Fajitas, Chicken /Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Fajitas, Oven Baked
Fajita Quesadillas, Chicken*, By: LeAnn Gonsalves Nieves, November 19, 2015
Fajitas, Taste of Home, By: Aurelia Dougan McCollom
Fajitas with Taco Rice*, By: Aurelia Dougan McCollom, October 1, 2015
Fields Fiesta Lime Salsa Tacos*, By: Cathleen Pouliot Fields, February 11, 2019 – Adapted for the Ninja Multi-Cooker from the Foodi Multi-Cooker
Fiery Jalapeño Chicken Melts with Spicy Mayo*, By: Cynthia Dobbs, August 10, 2015
Fiesta Chicken*, By: Connie Mills, January 12, 2016
Fiesta Chicken*, By: Gail Karnes
Fiesta Chicken - Allana's Twist (Slow Cook)*, By: Allana Alla Robinson, January 28, 2017
Fiesta Chicken & Beans*, By: Rita Ramos
Firecracker Slow Cook Chicken with Vegetables*, By: Allana Alla Robinson, June 4, 2016
Four-Step Lemon-Onion Chicken, By: Liz DeVigili, March 1, 2016
French Fried Onion Crusted Chicken with Vegetables*, By: Allana Alla Sverbil, February 19, 2015
French's Crunchy Onion Chicken*, By: Connie Hamilton
French's Slow Cooker Chicken*, By: Dana Pineiro, February 10, 2016
Fried Chicken*, By: Cheryl A. Terry, September 24, 2015
Fried Chicken*, By: RoDan Lopez
Fried Chicken, By: Faith Allesi, January 13, 2015
Fried Chicken & Vegetables, By:Connie Eastman Lewis, April 28, 2015
Fried Chicken with Panko*, By: Allen N Susan Barlow, January 13, 2015
Frozen Chicken Thighs*, By: Theresa McDonald, March 14, 2015
Frozen Chicken with Orange Glaze*, By: Angie Creighton, September 1, 2015
Frozen Crispy Chicken*, By: Monica Alejo, January 26, 2015
Garlic Butter Chicken and Veggies - Slow Cook*, By: Tammy Ullrich, February 28, 2017
Garlic Chicken Spinach Orzo*, By: Debra Golomb Futterman, July 11, 2015
Garlic Chicken Using 20-40 Garlic Cloves*, By: Aurelia Dougan McCollom
Garlic Ginger Chicken with Green Beans*, By: Laura Harnish, December 29, 2016
Garlic Honey Chicken*, By: Nicole Makepeace, September 10, 2014
Garlic Lime Chicken*, By: Karen Weilbaecher, June 18, 2014
Garlic Parmesan Chicken Breast with Baby Red Potatoes*, By: Lancelot Lisa Manchester
General Tso’s Chicken, By: Aurelia Dougan McCollom
General Tso’s Chicken*, By: Josie Wolfe Anderson
General Tso’s Chicken - Slow Cook*, By: Allana Alla Robinson, April 24, 2016
Ginger Green Bean Chicken*, Tamyra RiselikethePhoenix Murphy
Ginger Lime Chicken, By: Michele Pilhorn
Golden Chicken
Great Chicken Dinner in One Pot*, By: Susan Sasman Rose, October 27, 2014
Greek Chicken Breasts*, By: Carol F Neuman, September 21, 2015
Greek Style Chicken & Vegetables Pitas*, By: Tink Bell, June 21, 2015 – Ninja Recipe Book
Green Chile Chicken Enchiladas, By: Cathy Schultz, October 17, 2014
Ground Turkey Meatloaf, By: Kristen Williams
Ham, Swiss Spinach Chicken Roll Ups, By: Dian Vandervolgen
Hasselback Chicken*, By: Caro Botha, August 23, 2015
Hawaiian BBQ Chicken, By: Kevin Flanagan, February 9, 2015
Healthy Kung Pao Chicken*, By: Elyssa Britnay, August 13, 2015
Heavenly Hawaiian Chicken, By: Nancy Smith Gilbert
Herb Infused Turkey Breast
HG’s Southwest Chicken Salad McSwap*, By: Robin Bostock, February 2, 2015
Holy Spicy Twist on Sloppy Joes*, By: Allana Alla Robinson, May 4, 2016
Holy Yum Chicken*, By:Deborah Walczak, January 19, 2015
Honey Chicken*, By: Grisell Martinez, June 30, 2018
Honey Chicken*, By: Randall McGouirk, April 24, 2016
Honey Garlic Chicken*, By: Randall McGouirk, July 20, 2017
Honey Garlic Chicken*, By: Tammy Mullin Marsh, January 26, 2016
Honey Garlic Chicken Breasts - Lazy Style*, By: Beth Hanway Jensen, November 1, 2015
Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Honey Mustard Chicken (Slow Cook)*, By: Amanda Harris, May 11, 2014
Debbie's Garlic Chicken Bake*, By: Debbie Parker Newgent, August 18, 2014
Ingredients:
2 boneless skinless chicken breast (cut in thirds and beat flat with a meat mallet)
1/4 pound thin sliced Prosciutto
1 thin sliced Zucchini
1 thin sliced yellow squash
8 oz sliced mushrooms
bag of kale medley, or spinach
1 medium onion chopped
2 Tbs. minced garlic
2 sprigs Rosemary
garlic powder
onion powder
roasted garlic herb seasoning
1/2 cup white cooking wine
8 oz shredded Mozzarella
Montreal chicken seasoning
Directions:
In the Ninja on the Stove Top Medium setting, sauté the onion, mushrooms, garlic and rosemary. Scoop out and set aside in bowl. Turn to Oven setting at 300°. Layer chicken, squash, Zuchinni and kale medley. Then Proscuito. Add all seasonings and wine to sautéed mixture and stir. Pour over top. Cover and bake 30 minutes. Cover with mozzarella, replace lid until cheese is melted. (This recipe was supposed to have been made with Lipton Savory Garlic and Herb soup mix. I replaced that with all my seasonings). It was delicious!
4 servings = 337 calories per serving
****
Delicious Chicken Goodness*, By: Leeanne Carr, November 15, 2014
2 chicken breasts, skinless boneless
½ can sliced mushrooms
1 can of cream of chicken soup
1 can of cheddar cheese soup
1 cup of chicken broth
1 peeled & chopped medium potato
½ (8 oz) bag of frozen mixed vegetables
Pillsbury Grand biscuits
Directions:
Turn your Ninja to Stove Top High and brown chicken breast. When browned add the mushrooms, soups, broth, and potato. Turn to Slow Cook High for 2 ½-3 hours. Remove chicken and shred. Return back to cooker and add mixed veggies and cook for about 40 minutes.
Mold Pillsbury Grand biscuits on the back of a muffin tin & bake in your oven as stated on the package. Take off when done and fill the biscuits with the chicken mixture. (Check to see if more broth is needed during cooking).
****
Doritos Chicken Recipe, By: Mary Director
Ingredients:
Milk
2 Eggs
1 bag of Nacho Cheese Doritos
Chicken tenderloins or breasts (we use tenderloins)
Directions:
Turn Ninja to Oven setting of 400° and preheat for about 10 minutes.
Pour milk in a bowl
Add 2 eggs to a separate bowl and mix well
Crush Doritos in a separate container
Dip chicken in milk then in the egg mixture
Roll chicken in Doritos crumbs to cover
I baked it on the bottom of the main cooking pot. Worked well and was really good. Bake for about 20 minutes or until done..
NOTE: I cut the chicken breasts into strips (like chicken tenders) before dipping in the milk/egg mixture.
****
Drumsticks*, By: Vonnie Schroeder, January 15, 2019
Ingredients:
Seasonings: 1 Tbs. each: poultry seasoning, garlic salt, onion powder and paprika
1 packet dry ranch dressing
6-9 drumsticks
olive oil
15 oz. can low sodium chicken stock
1 can water
Directions:
Rinse legs, and pat dry. Coat legs with seasonings, including ranch dressing packet.
Add olive oil to the Ninja pot. Turn your Ninja to Stove Top High. Brown on each side for 3-6 minutes to crisp the skin.
Place chicken legs with meat side down. Add chicken stock and water. Turn to the Oven setting of 375°F and cook for 45 minutes to an hour, or until thermometer reaches 165°F.
****
Drumsticks*, By: A D Scott, December 17, 2016
I haven't posted in a while but that doesn't mean I haven't been cooking! lol Roasted some chicken drumsticks (legs) a week ago. Turned out great!
Season to taste. Spray with EVOO cooking oil. Brown on all sides on Stove Top High. Remove chicken. Turn to the Oven setting of 325°. Layer the bottom of the Ninja with onions. Place legs on top of onions stacking on top of each other as needed. (I had about 15 legs) add more onions on top. Layer a paper towel across the Ninja from handle to handle, to absorb excess moisture. Cook for 45 minutes or to desired doneness. (Internal temp at least 165°). Midway through cooking rotate the chicken legs and change out the paper towel with fresh sheets.
I did not use any liquid, mat or the rack.
*This recipe was made with skinless drumsticks.
****
Drumsticks, By: Susan Davis, June 18, 2016
Season the drumsticks with rotisserie chicken and garlic pepper seasoning. Cook them on the rack. Add 2½ cups broth to the bottom of the Ninja pot. Turn to the Oven setting of 375°F, for 1½ hours.
You can add corn on the cob the last 20 minutes. Just place on the rack with the chicken.
****
Drumsticks*, By: Danielle Keniston-Foss, April 11, 2015
Put 2½ cups on chicken broth in pot sprayed rack with Pam seasoned drumsticks with Rachel Rays poultry seasoning and smoked apple wood sea salt. Turn your Ninja to 375°F for 2 hours. They are so juicy and good!!
****
Drumsticks*, By: Monica Alejo, December 30, 2014
16 chicken drumsticks (about 16) then i added the
1 Tbs. Dicky’s bbq spice
½ cup Dicky’s bbq sauce
2 capfuls of apple cider vinegar
¼ cup brown sugar
1 Tbs. honey
Add all of the ingredients to a sealing bag or a large sealing bowl and mix together thoroughly. Pour into your Ninja pot and turn to Slow Cook Low for 6 hours. Make a slurry, (cornstarch & water) and put on Stove Top High for about 5 minutes to thicken the sauce. It was served with white rice mixed with sweet corn and then a green salad. It was delicious.
****
Drumsticks, 13 BBQ Rubbed *, By: Deborah Walczak, November 3, 2014
Add your favorite rub to the drumsticks. Spray the baking rack with PAM and place your drumsticks. Turn your Ninja to the Oven setting of 325° and cook for 1 hour. My chicken legs didn't produce a lot of liquid. I would suggest adding a cup of chicken broth to eliminate crusting bottom of Ninja. Yummooooooo
Rub Recipe For Drumsticks, By: Deborah Walczak, November 3, 2014, - Cross Posted in DIY Seasonings
Ingredients:
1/2 cup smoked paprika
1 tablespoon ground pepper
1 tablespoon ground sea salt
1 tablespoon chili powder
1 tablespoon granulated garlic (GFS) carries this spice
1 tablespoon onion powder
1 teaspoon cayenne pepper
Directions:
Mix all together
Rub on drumsticks. .store in fridge over night covered with plastic.
Store rest of rub in freezer bag to keep fresh.
****
Drumsticks & Tortellini – Using 2 Ninja’s, By: Cathy Schultz, August 11, 2015
Ingredients:
4 drumsticks
1 cup fire roasted red pepper Italian dressing
3 Tbs. hot sauce
2 cups or so frozen Schwan's tortellini – or your favorite brand
½ cup milk
1 can cream of mushroom soup
2 cups frozen mixed veggies
3 Tbs. dried parsley
Directions:
Ninja 3-in-1: Place the drumsticks in the multipurpose pan. Add the dressing and hot sauce. Turn your Ninja to 275°F, and bake for 2 hours.
Ninja 4-in-1: Place the tortellini, milk, soup, veggies and parsley in the multipurpose pan. Turn to the Oven setting of 350° and bake for 1 hour. This was a throw together recipe
****
Drumsticks with A Mayo Coating*, By: Betty Link Jordan, November 10, 2014
I took a package of chicken legs, slathered them in a little mayo, then rolled them in Italian bread crumbs mixed with Parmesan cheese. I used my new pyramid mat in the bottom and laid the chicken on it; then put a piece of foil over the rack and placed quartered Yukon Gold potatoes on it. Didn't season until I served them; of course, you could add a drizzle of olive oil and some seasonings but I didn't this time. I set the Ninja on Oven 350°F for an hour and then re-started it for another 20 minutes or so. Turn to Buffet to hold. Yummy! And the pyramid mat cleaned up so easily!
****
Drumsticks with Montreal Chicken Seasoning*, By: Frank Ward, December 2, 2014
Ingredients:
9 chicken legs
McCormick Montreal chicken seasoning,
2 cups chicken broth
Pam
Directions:
Place chicken broth in the pot. Season your drumsticks. Alternate ends and place on the rack that has been sprayed with PAM. Turn you Ninja Oven to 375°. Bake for 1½ hours. Check your liquid after 1 hour and add more if needed. It is not necessary, totally optional if you want more moisture.
**Added comment by: Dan Bicknase - I throw frozen drumsticks in mine and set it to Oven mode. Set at 350° for an hour and they are done. I do not add any broth.
****
Drunk Chicken & Mushrooms*, By: Alicia Jane, December 29, 2016
Ingredients:
1 bottle of your favorite beer, (I used Michelob Ultra)
1½ cups chicken broth
3 pieces boneless skinless chicken thighs
Large container of mushrooms, sliced
Seasoning salt
Oil (to lightly brown chicken)
1 cup uncooked white rice
Directions:
Turn the Ninja to Stove Top High. Add the oil. Season the chicken. Lightly brown each side. Turn the Ninja to Slow Cook Low. Add the beer, broth and mushrooms. Cook for 2 hours. Add the rice and cook for about 45 minutes, stirring occasionally to keep from sticking.
****
Drunken Chicken*, By: Holly Woerner Basta, November 2, 2014
A little twist on a drunken chicken recipe.
Ingredients:
Seasonings: rosemary, garlic onions, paprika, salt and pepper, (season to taste)
2 Tbs. butter
½ cup beer
Better than Bouillon chicken flavor, (your preference on amount)
½ cup white wine, (your of choice)
2 smaller cornish hens or
1 roaster
Directions:
Add the butter to your Ninja. Sauté rosemary, garlic onions, paprika, salt and pepper on Stove Top Medium setting. Next add the beer, bouillon, and white wine of choice. Add the Cornish hens or the roaster to the pot. Turn to Slow Cook High and cook on 4 hours.
**I cooked these breast side down for the first two hours then flipped and cook for the remaining 2 hours.**
****
Duck*, By: Jackie AZ, November 30, 2015
Ingredients:
1- 5 lb. duck
24 ounces of chicken stock/broth
1 cup orange juice (I squeezed 4 oranges and topped it off with refrigerated O.J. to make one cup)
zest from one orange
1 can cherry pie filling
½ cup very dry red wine
1.5 lbs. raw, ready to eat baby carrots
garlic powder and paprika - to taste
Your own stuffing, made on the stovetop or in microwave.
Directions:
Clean duck thoroughly, making sure to remove giblets, liver, neck, etc. from lower cavity and the neck opening. Remove any visible fat. Pat dry with paper towels. Cut duck in half by cutting with kitchen shears or sharp knife through the breastbone and around through the backbone. Score the skin on each half multiple times with a knife, making sure not to cut into the meat.
Pour chicken stock and ¼ cup of orange juice into Ninja pot. Add the rack into Ninja. Put both halves of the duck, breasts up, onto rack. Season with garlic powder and paprika to taste. Add baby carrots around duck. (It's okay if most of the carrots fall underneath the duck.) Turn your Ninja to Slow Cook Low for 4 hours.
At the 4 hour mark the duck was only 120°, which is very undercooked, so it is not a good idea to taste it at this point.
I removed both halves of the duck and the rack. I put both halves breast sides down, into a nonstick frying pan and cooked for 35 minutes or so, until the skin crisped up a little bit and the internal temperature was 180°F.
While the duck was cooking in the frying pan, I turned the Ninja to Stove Top High and let the stock boil for 10 minutes, so the carrots would not cook in a mixture with under cooked duck fat.
Into a saucepan I put the remaining orange juice, zest, wine and cherry pie filling. I stirred it together and let it reduce for 20 minutes or so, until it was no longer watery.
I made stuffing on the side, adding a little bit of the broth from the Ninja.
Served: Stuffing, carrots, and duck with a cherry – orange – wine sauce.
Notes: Even though I browned the skin in the frying pan, I removed it to eat because it is so fatty. If you enjoy very crispy, yummy skin, you may wish to brown the duck in the oven instead. Honestly, I would have preferred super crispy skin, but the last time I made a duck – many years ago – it caught fire in the oven because of all the fat. Since ducks are so expensive, I didn't want to take the chance that I would ruin the whole thing by cooking it that way.
Also, consider saving the fat you cut off before cooking, rendering it, and saving it for other dishes.
****
Easy & Lazy Chicken Kiev*, By: Allana Alla Sverbil, August 5, 2015
Ingredients:
2-3 boneless chicken breasts
Butter (we like smart balance which has EVOO)
Bread crumbs
Garlic powder
** you can just get garlic butter in a container, but we like making our own
Prep:
Bread crumb spread: melt 2-3 tablespoons of butter and equal part bread crumbs. This will turn out paste-like -set to side
Garlic butter: melt 2-3 tablespoons of butter mixed with garlic powder (to taste) - set to side
Cut chicken into medium pieces
Dip chicken into butter mixture - set to side
Recipe:
1) Place wire rack in the Ninja pot. Place the butter dipped chicken on top. Set your Ninja to the Oven setting of 425°F for 20 minutes.
*** warning: you will hear sizzle, popping, and steam exiting through the hole of the Ninja lid - this is normal
2) After 20 minutes pass, temporarily turn off the Ninja and allow for steam to exit then apply bread crumb spread (try to spread it as evenly as possible). On top of the spread, sprinkle bread crumbs. Set the Ninja to the Oven setting of 425°F for 10 minutes.
Serve:
With vegetables or garlic mashed potatoes
****
Easy Baked Chicken Thighs*, By: Deb Turbitt, July 14, 2018
Ingredients:
1 egg
¼ cup milk
seasoned breadcrumbs
4-6 boneless chicken thighs
olive oil – misted (PAM or olive oil in a mister or bottle)
Directions:
Mix the egg and milk in a Ziploc bag or bowl. Coat the chicken well.
Place the seasoned breadcrumbs in a Ziploc bag.
Add 1-2 of the egg coated chicken thighs at a time to coat with the breadcrumbs.
Place in the Ninja. Spray each piece with olive oil. Brown on each side.
Remove as each piece is cooked through.
Return the chicken back to the Ninja. Turn to the Oven setting of 375°F and bake about 20-25 minutes.
This was so easy and was so delicious.
My husband was went back to have last piece!
****
Easy Chicken, By: Mitch Cox & Jane Obrien, September 28, 2014
Ingredients:
2-3 lbs. of boneless chicken, (breasts, tenders, etc.)
1/4 cup brown sugar
1/4 cup water
1/2 cup ketchup
1 package onion soup mix together
Directions:
Add the chicken to your Ninja. Mix brown sugar, water and ketchup. Pour the sauce over the chicken. Turn to Slow Cook Low for 8 hours, or Slow Cook High for 4 hours. Serve over rice.
****
Easy Chicken Bake, By: Jessica Conol
Ingredients;
1 package (6 oz) Stove Top Stuffing Mix for Chicken
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces (I used a package of already grilled and frozen chicken breast strips and cut it into pieces. I saw in store they have it in chunks also)
1 - 10 ¾ oz. condensed cream of chicken soup (I used the cream of chicken with mushroom)
1/3 cup sour cream
1-16 oz. bag frozen mixed vegetables, thawed, drained
Directions:
Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in Ninja pot. Top with stuffing.
The recipe calls for an Oven setting of 400°F, but since my chicken was cooked, I used the Oven setting of 350°F. Bake 30 minutes or until chicken is cooked through. Since my chicken was pre-cooked, it took about 20 minutes to heat through.
****
Easy Crock Pot BBQ Chicken Drumsticks*, By: Tammy Ullrich, August 17, 2015
Ingredients:
6-8 Chicken drumsticks
1 bottle of your favorite bbq sauce
Directions:
Turn your Ninja to Stove Top High and brown drumstick’s if desired, however browning is not necessary. After browning pour about 1 cup of bbq sauce over the chicken. Cover. Turn your Ninja to Slow Cook Low for 3-4 hours.
Remove chicken and place in large bowl. If desired toss with just a little more bbq sauce to evenly coat the drumsticks.
Use as little or as much bbq sauce as you like.
Update: I checked at 3 hours and it was falling off the bone.
So moist and tender. Great flavor. And hubby loves it.
****
Easy Orange Chicken*, By: Allana Alla Robinson, June 17, 2016
Ingredients:
Chicken:
Corn Starch
3 boneless chicken breasts - cut into bite size pieces
Olive oil
Sauce:
1 cup orange juice - no pulp
½ cup light brown sugar
3 Tbs. soy sauce
4 tsp hot sauce
quarter sized piece fresh minced ginger
ground black pepper - to taste
garlic powder - to taste
Vegetables;
2 stalks scallions - cut into bite size pieces
1 green bell pepper - cut into strips
Prep:
Cut vegetables - set to side
Whisk together sauce ingredients until brown sugar dissolves - set to the side.
Cut chicken into bite size pieces then coat each piece in corn starch - set to the side.
Recipe:
1) Add olive oil to the Ninja pot and swish it around until the bottom is covered. Add the coated chicken breast pieces and set the ninja to Stove Top High. *DO NOT ADD THE LID. Cook and flip chicken turning once. Cook until slightly brown on both sides and there is no more pink showing.
2) Once the chicken slightly browns and no pink is showing, add in sauce. Mix chicken and sauce until chicken is coated in the sauce. Add in the scallions and bell pepper. Mix it with chicken and sauce until they are also coated. Cook with lid on for 15 minutes.
Serving: allow to slightly cool and mix a few times.
Can eat as is; or over rice.
****
Easy Stir Fry for Chicken & Beef*, By: Allana Alla Robinson, March 27, 2017 – Cross Posted in both Poultry & Beef Files
(You can adapt to your taste buds)
Ingredients:
Meat of choice cut into strips - we use chicken & beef
Vegetables of choice - we used carrots (cut into strips), colored bell peppers (cut into strips), scallions, and broccoli
Olive Oil (can use Extra Virgin Olive Oil)
Juice from 2 fresh limes
Light Soy Sauce
Red Pepper Flakes
Ground Black Pepper
Garlic Powder
Prep:
Cut meat into strips and season in red pepper flakes, garlic powder, and ground black pepper
Cut vegetables
Recipe:
*cook lid off*
1) Add a splash of oil to the Ninja pot. Add in the seasoned meat. Stir to coat each side with olive oil. Turn the Ninja to the Oven setting of 425°F.
2) Once one side of meat is cooked, flip and cook other side.
3) Once other side of meat is cooked, add in juice from 2 fresh limes. Mix with meat then add in vegetables and soy sauce to taste (enough that vegetables get lightly coated). Mix with the meat and put the lid on. Cook for 3-5 minutes or until vegetables tenderize to your taste.
****
Everything Chicken*, By: Cynthia Dobbs, March 10, 2019
Ingredients:
3 lbs. boneless, skinless chicken breast
1/3 cup olive oil
1½ tsp kosher salt
½ tsp pepper
1 to 2 Tbs. chopped garlic
½ cup low sodium vegetable or chicken broth
Directions:
Place the chicken in the Ninja.
Pour the olive oil over the chicken, coating all sides.
Sprinkle with salt, pepper and chopped garlic.
Pour the broth around the edges of the chicken.
Turn the Ninja to Slow Cook Low for 6 to 8 hours or Slow Cook High for3 to 4 hours.
Remove cooked chicken from Ninja. Slice or shred.
Try it for tacos, salads, soup or chili. Serve with mashed potatoes or put it in your favorite chicken casserole recipes. Enjoy!
****
Fajitas*, By: Allana Alla Sverbil, June 13, 2015
Ingredients:
2 garlic cloves - minced
1 green pepper - cut vertical - medium thickness
1 yellow pepper - cut vertical - medium thickness
1 red pepper - cut vertical - medium thickness
1 orange pepper - cut vertical - medium thickness
1 jalepeno pepper - cut in circles - seeds in (optional)
1 large onion - cut coarsely
2 chicken breasts - skinned and cut vertical in medium thickness
1.5 limes, for juice purposes
½ teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
cumin
About ¼th cup olive oil
Prep:
Cut peppers and onion according to notes above and set to side
Cut chicken breast according to notes above and set to side
Mince garlic and set to side
Cooking:
1) Set Ninja to Stove Top High and put in ¼th cup olive oil, ½ tsp salt, ½ tsp ground black pepper, ½ tsp cumin, 1.5 limes worth of juice from fresh lime and 2 minced garlic cloves. Mix the mixture then place the chicken strips on top. Cook for 20 minutes (without lid). Stir and flip chicken occasionally.
2) Once 20 minutes pass, place peppers and onion on top of chicken and allow for them to cook on top of the chicken for 5 minutes. After 5 minutes, mix everything together and cook for another 15 minutes - stir occasionally at this point - no lid for this step either
Before serving, allow for it to simmer down for about 5 minutes.
Serve:
With medium salsa, avocado and cheese on a whole wheat tortilla
****
Fajitas; Chicken*, By: Alison Houston Wright, December 3, 2014
Ingredients:
2 lbs chicken pounded then cut up
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2/3 Tbs. extra virgin olive oil
Tony Chacheres Creole seasoning and fajita seasoning amount to your liking (we are heavy handed with seasoning)
½ lime, squeezed for juices
Directions:
Add all ingredients to your Ninja, stir. Cover and turn to Stove Top Medium. Check regularly and stir. Once chicken is cooked, uncover and drain juices with paper towels. I add more seasoning after draining as you lose some on the towels. Stir. Once done add tortillas on top to warm up. Turn to Buffet/Warm setting to hold.
****
Fajitas, Chicken /Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Ingredients:
1 package Boneless Skinless Chicken Breasts (2-3) Fresh
or
1 package Boneless Skinless Chicken Tenderloins (6-7) Fresh
2 Tbs. Knorr Tomato Bouillon
2 tsp Paprika
2 tsp Chili Power
2 Tbs. Ground Cumin
½ tsp Salt
1/8 tsp black Pepper
1 Yellow Pepper, sliced Julienne
1 Orange Pepper, sliced Julienne
1 Red Pepper, sliced Julienne
1 Red Onion, sliced Julienne
10 drops to ¼ cup Frank's® Red Hot® Chile 'n Lime™ Hot Sauce....desired Hotness, add a little at a time, you can always add more for desired flavor!!!
Directions:
Turn your Ninja to Stove Top to High. Add chicken, and sprinkle half of season mixture over chicken and add ½ over the julienned peppers and onions to Ninja.
Toss to mix and turn Ninja to Slow Cook High for 3 hours or Slow Cook Low for 5-7 hours.
Carefully pour out most of the liquid in the Ninja and return pan to cooker.
Turn to Stove Top Medium and add remaining spices, peppers and onions along with Frank's® Red Hot® Chile 'n Lime™ Hot Sauce.
Continue cooking vegetables while shredding chicken. Once all chicken is shredded cover and cook on Stove Top Low for 5-10 minutes or until peppers and onions are at your desired doneness.
Serve with or on your desired toppings or accompaniments. Serves 4 people
****
Fajitas, Oven Baked
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbs. vegetable oil
2 tsp chili powder
11/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1- 15 oz. can diced tomatoes with green chilies, (Ro-Tel, your preference on heat)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
While preheating Ninja, Oven setting 350°, combine the chicken with the seasonings in a bowl and stir. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Place lid. Bake for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
****
Fajita Quesadillas, Chicken*, By: LeAnn Gonsalves Nieves, November 19, 2015
Ingredients:
2 Tbs. olive oil
2 Tbs. fajita mix
3 chicken breasts, boneless and skinless
1 red bell pepper
1 green bell pepper
1 onion
1 cup cheddar cheese (or cheese of your choice)
salsa
sour cream
tortillas
2 Tbs. butter
Directions:
Clean and chop onions and peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
Add 1 Tbs. of the fajita mix to the chicken breast and mix well.
Turn your Ninja to Stove Top High. Add 1 Tbs. of the olive oil and add the chicken. Cook the chicken for 5 to 10 minutes, or until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
Remove chicken from the Ninja and wipe clean.
Keeping the Ninja on Stove top High, add 1 Tbs. of olive oil to the pot. Add the onion and cook until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a few more minutes so the peppers cook slightly. Return the chicken to the Ninja, mix with peppers and onions and cook for a minute.
Using your range top, add a bit of the butter and melt it in a clean skillet. Add a tortilla and move it around until it’s buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
****
Fajitas, Taste of Home, By: Aurelia Dougan McCollom
Ingredients:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream - garnish
Directions:
In a large reseal able plastic bag, or sealed bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
Preheat Ninja, Oven setting 350°. Discard marinade. Cook chicken until no longer pink. Add peppers and onions, sauté. Place lid. Bake 15-20 minutes, stirring occasionally. Because the insert is coated, I don’t think you’ll need to use Pam or grease the insert, but Pam does make for easy clean-up.
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
**This is my favorite recipe. I’ve used it for at least 6 years. The one change I have is: I marinate the vegetables in the same seasonings, as the chicken, but a different bowl. I then pour the entire bowl into the chicken and sauté.**
****
Fajitas with Taco Rice*, By: Aurelia Dougan McCollom, October 1, 2015
Ingredients:
2 tablespoons canola oil
2 tablespoons lemon juice
1½ teaspoons seasoned salt
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
1½-2 pounds boneless skinless chicken breast, cut into thin strips – the chicken breast is easiest to slice when slightly frozen
2 medium onions, sliced
2 green peppers, sliced
2 Knorr packets of taco rice
4 cups of water
ancho chili pepper spices – to taste
6-8 flour tortillas
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream – garnish
Directions:
In a large reseal able plastic bag, or sealed bowl, combine oil, lemon juice seasoned salt, oregano, cumin, garlic powder, chili powder, paprika and red pepper flakes. Add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. (I left it overnight).
Preheat the Ninja on the Oven setting of 350°F for 10 minutes or so, to get it hot. Add the chicken mixture to the Ninja. Cook chicken until no longer pink. Remove to a bowl. Add a little oil to the Ninja pot. Add peppers and onions. Sprinkle the ancho seasonings on the vegetables, sauté. Return the chicken to the Ninja with the vegetables. Turn to the Oven setting of 300°F. Add the taco rice and water. Stir. Place the lid and cook for 30 minutes, stirring occasionally. Serve on warm tortillas with the garnish of your choice.
****
Fields Fiesta Lime Salsa Tacos*, By: Cathleen Pouliot Fields, February 11, 2019 – Adapted for the Ninja Multi-Cooker from the Foodi Multi-Cooker
(Serves at least 6-8)
Ingredients:3-5 boneless chicken breasts
4 cups salsa (enough to cover chicken breasts)
2 bunches fresh cilantro coarsely chopped
2/3 cup lime juice (I use key lime juice because it's tart)
3 packets taco seasoning
2 Tbs. cumin
Directions:
Stir together: salsa, cilantro, lime juice, taco seasoning and cumin. Add a little of the mixture to cover the bottom of your Ninja pot. Add the chicken and cover with remaining mixture. Turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours. Either leave the chicken in the pot or remove to shred. If leaving in the pot, be careful not to use metal utensils, so you do not scratch the pot. Once fully shredded, add salt and pepper to taste and finish off serving with your favorite sides!
**I use hot tortillas, shredded cheese, sour cream, fresh limes, cilantro, beans and rice! EASY, FAST, DELICIOUS! ENJOY!
Another option for cooking in the Ninja:
Turn the Ninja to Stove Top High to preheat for 7-9 minutes. Add 1 Tbs. oil. Add the chicken that you have cut into pieces. Brown. Add the salsa, cilantro, lime juice, taco seasoning and cumin. Stir to incorporate. Reduce heat to Stove Top Low and cook for 30 minutes, or the Oven setting of 325°F, for 30 minutes. Depending on your multi-cooker it will go to auto-warm to hold, or you can choose to do auto-warm manually.
**You can turn to Slow Cook High if needed for about an hour, then to Auto-warm/Buffet setting to hold.
****
Fiery Jalapeño Chicken Melts with Spicy Mayo*, By: Cynthia Dobbs, August 10, 2015
Ingredients:
4 boneless skinless chicken breast, pounded to ½ inch thickness
4 tsp Cajun seasoning of your chose
8 slices of provolone cheese (I used 4)
½ cup mayo
½ cup jalapeños, sliced
4 hoagie rolls
Directions:
I pounded my chicken between 2 pieces of waxed paper.
Then I seasoned them, front and back with 2 tsp Cajun seasoning. (I used a little more than that).
Turn your Ninja to Stove top High and brown chicken on both sides until juices run clear. Remove and wipe out the pot. Turn your Ninja to Stove Top Low. Add cheese to bottom half of bun and place in your Ninja pot, until cheese melts. Top with the chicken and add the jalapenos.
Mix the mayo with the Cajun seasoning and spread on top bun. Top the bottom bun to make your sandwich.
I have to warn you, it's a little spicy, but very delicious. It's a keeper in our home.
****
Fiesta Chicken*, By: Connie Mills, January 12, 2016
Ingredients:
Fiesta lime Mrs Dash, sprinkle to taste
garlic powder, sprinkle to taste
4.4lb chicken, cut up
2 Tbs. olive oil
2 cups chicken broth
2 cups of orange juice
1onion, cut up
1 each tri colored bell pepper, sliced
4-6 small baby Dutch potatoes
1 bunch of fresh organic green beans
8 oz fresh mushrooms, sliced
Directions:
Turn the Ninja to the Oven setting of 375°F. to begin heating while preparing your ingredients.
Sprinkle the seasonings over the chicken. Heat olive oil and sear chicken. Remove. Add chicken broth & orange juice to the pot. Add the onion, bell peppers and potatoes. Put the chicken on the rack. Set the rack with chicken in the pot. Cook 45-60 minutes. Check for doneness at 45 minutes.
Falling off the bones tender & delish!
**Added comment: When chick is done, remove from rack to keep warm. With the broth and vegetables still in the pot, I added a bunch of fresh organic green beans to the rack & steamed them for 15 minutes. When done, add to the reduced sauce along with the mushrooms. Cook for 5 more minutes on Stove Top Low. Use a slotted spoon to remove the vegetables; leaving a lovely flavorful sauce to spread over the chicken.
Fiesta Chicken Twist*, By: Allana Alla Robinson, February 8, 2016
This is a twist on a recipe in the files: Fiesta Chicken by Connie Mills. Instead of using Mrs Dash seasoning, I used Fiesta Lime by McCormick. I cut the chicken into bite size pieces and tossed them in the seasoning. I did not sear the chicken (so no olive oil mixture used) and just let it float in the liquid mixture -- I doubled the amount of orange juice and chicken broth. We are not mushroom eaters, so I didn’t use them. I didn’t have all the multicolor peppers, so I used 2 orange and 1 red. I didn’t have Dutch potatoes so I cubed a few russets. Once everything was in the pot, I sprinkled the seasoning over top. Lastly, I converted it to be cooker on Slow Cook Low for 5 hours so the recipe turned into a stew.
Served over brown rice.
****
Fiesta Chicken*, By: Gail Karnes
Ingredients:
5 chicken breasts
McCormick Slow Cooker seasoning mix called Fiesta Chicken - On the seasoning package it says 2 lbs. of chicken
1 can tomatoes (I used sauce)
1 can corn
1 can black beans
1 can of green chiles, optional
Directions:
Place your chicken in the Ninja. Take the seasoning package and mix in tomatoes, corn, black beans, & green chiles. Pour this mix over the chicken and turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours. You shred the chicken and eat it out of a bowl, in a tortilla, over rice. Add things like green onions, sour cream shredded cheese. Really tasty!! It is so awesomely delicious!! Hope you enjoy!
****
Fiesta Chicken - Allana's Twist (Slow Cook)*, By: Allana Alla Robinson, January 28, 2017
Ingredients:
3 chicken breast tenderloins or chicken breasts
1- 28 oz can diced tomatoes - keep liquid
1- 15.25 oz can whole kernel corn - liquid drained
1- 15.5 oz can black beans - keep liquid
1- 10.75 oz can condensed cheddar cheese soup
4- 4 oz cans diced green chiles - keep liquid
2 packets mild or low sodium taco seasoning
Prep:
Season chicken breast tenderloins in taco seasoning
Recipe:
1) To the Ninja pot, add in the seasoned chicken tenderloins. Next, add in the remaining ingredients: diced tomatoes, whole kernel corn, black beans, condensed cheddar cheese soup, and green chilis. Mix together the ingredients. Turn the Ninja to Slow Cook Low for 8 hours.
Serving:
Shred chicken for tacos (chicken will fall apart) or eat as is.
****
Fiesta Chicken & Beans*, By: Rita Ramos
Ingredients:
3 chicken breasts
1 can Pinto Beans, with juice
1 can of diced tomatoes with Habaneros, with juice
½ can of diced jalapeños
¼ tsp each chili powder, ground cumin and ground coriander
½ cup of water
¼ cup dehydrated onion, optional
Directions:
I cut up chicken into chunks and browned it on Stove Top High until done.
Add pinto beans, tomatoes with Habaneros, and jalapeños. Add ¼ teaspoon of each: chili powder, ground cumin and ground coriander, and dehydrated onion to pot. Add ½ cup of water.
Cover and set to Stove Top Medium and cook for 20-25 minutes. You can turn to Slow Cook High if needed for about an hour, then to Buffet setting to hold.
Serve over rice and sprinkle with finely shredded mild cheddar cheese. Add flour tortilla’s and Cerveza on the side.
****
Firecracker Slow Cook Chicken with Vegetables*, By: Allana Alla Robinson, June 4, 2016
**caution: VERY SPICY
Ingredients:
Chicken & vegetables:
4 large boneless skinless chicken breasts, cut into bite size pieces
4 carrots - cut into strips
16 oz frozen diced potatoes
cornstarch
olive oil
Sauce:
23 oz hot sauce
1½ cups white sugar
¼ cup low sodium soy sauce
3 tablespoons rice vinegar
4 oz sliced jalapeños with juice
Garlic powder - to taste
Ground black pepper - to taste
1 tablespoon cornstarch
Prep:
Cut carrots into strips - set to the side.
Cut chicken breasts into bite size pieces then coat each piece in cornstarch - set to the side.
Create the sauce by combining hot sauce, white sugar, rice vinegar, soy sauce, jalapeños with juice, corn starch, ground black pepper (to taste), and garlic powder (to taste) - set to the side.
Recipe:
1) To the Ninja pot, add a splash of olive oil. Add the coated chicken breast pieces. With the lid off, lightly brown all of the pieces - flip occasionally.
2) Once chicken is lightly browned, add in frozen diced potatoes, carrot strips, and sauce. Gently stir everything together so that the sauce coats all of the ingredients. Turn the Ninja to Slow Cook High for 3½ hours.
****
Four-Step Lemon-Onion Chicken, By: Liz DeVigili, March 1, 2016
Recipe courtesy of Melissa d'Arabian for Food Network Magazine
Here is the recipe adapted by me for the Ninja:
Ingredients:
4 boneless, skinless chicken breast halves, sliced in half horizontally (I sliced mine vertically in ½ inch thick slices and it worked fine too)
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
3 tablespoons Coconut Oil
¼ cup all-purpose flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
¼ cup white wine (optional)
1 cup low-sodium chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1- 9 ounce bag spinach
Directions:
Season the chicken with the dried thyme, and salt and pepper to taste. Turn the Ninja to Stove Top High heat and add the oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the Ninja; saute until cooked through, about 3 to 5 minutes per side. Transfer to a plate and tent with aluminum foil.
Add the red onion and fresh thyme to the Ninja and cook over Stove Top Low heat, stirring occasionally, until aromatic, about 5 minutes.
Combine the wine (optional), chicken broth and the juice of 1 lemon in a bowl. Turn the Ninja to Stove Top High and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1½ tablespoons butter. Season with salt and pepper.
Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining ½ tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
****
French Fried Onion Crusted Chicken with Vegetables*, By: Allana Alla Sverbil, February 19, 2015
Ingredients:
French's Fried Onions (original)
chicken breast
ground pepper
garlic powder
olive oil
broccoli
yellow squash
snow peas
baby carrots
Instructions:
Directions:
1) Crush Fried French Onion into Bread Crumb consistency, cut chicken into bite size pieces, and coat in a mixture of the crushed Fried French Onion, olive oil, garlic powder, and ground pepper - you may have to press down on the chicken to make it stick to it.
2) Cut vegetables to preference and toss them in black pepper and garlic powder.
Cooking:
1) Coat Ninja with olive oil
2) Set Ninja to Stove Top High, put chicken in, and cook until ready.
3) Once chicken is ready, set Ninja to 425°F on oven mode and add vegetables to the chicken.
4) Within a minute or two prior to it being ready to serve, sprinkle some Fried French Onion on top (completely optional).
I garnished with some Fried French Onions when serving (completely optional).
****
French's Crunchy Onion Chicken*, By: Connie Hamilton
Ingredients:
2 cups French's Original French Fried Onions
2 Tbs. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions:
Crush French Fried Onions with flour in plastic bag.
Dip chicken in egg. Coat in onion crumbs. Press firmly to adhere.
Bake at 400 for 20 minute or until chicken no longer pink.
****
French's Slow Cooker Chicken*, By: Dana Pineiro, February 10, 2016
Made this tonight and it was so good and so easy!
Ingredients:
2 pounds boneless, skinless chicken thighs or breasts
¾ cup Classic French's yellow mustard
½ cup honey
Salt & pepper, to taste
Season chicken with salt and pepper in Ninja. Combine mustard and honey in bowl. Pour over chicken. Turn the Ninja to Slow Cook Low for 6-7 hours or Slow Cook High for 3-4 hours.
Serves 8.
*Added comment by: Denise N Evaristo Zuniga – Substitute Dijon mustard for the yellow mustard. It gives it a little kick!
****
Fried Chicken*, By: Cheryl A. Terry, September 24, 2015
The first time I made fried chicken I wasn't impressed with it. It wasn't very appealing, as the skin didn't crisp up. This time IMO it looks yummy!! I took a few tips I was given by the members for a crispier chicken. It WORKED! So thank you all. This time I did the Oven setting instead of Stove Top High. I cooked it on its highest level 425°F, and I had the lid a little off set so more steam escaped.
I used my old stand-by which I think every Grandma has made at least 100 times.
Ingredients:
Chicken pieces – your choice
Flour
Salt & pepper
Garlic powder – optional
Your favorite seasonings - optional
Milk – estimate amount for the number of pieces you are using
Eggs
Vegetable oil
Butter
Directions:
While preparing your ingredients, turn your Ninja to the Oven setting of 425°F, to heat up for about 10 minutes. Add enough equal portions of oil and butter to be inch deep. Mix flour and seasonings together. Coat the chicken pieces. Dip in the milk, egg wash and re-flour with the mixture. Fry in your Ninja, turning to brown as needed. Do not overcrowd your chicken. It took about 35 minutes.
****
Fried Chicken*, By: RoDan Lopez
Ingredients:
6 large breasts; marinate them overnight in 8 beaten eggs and 1/3 cup of milk seasoned with: garlic powder, salt and pepper and 1 onion sliced
half an inch or so of olive oil
1 cup of flour seasoned with salt and pepper
1 cup of Panko Italian bread crumbs mixed with
1/2 cup regular Italian bread crumbs
Directions:
I used 6 large breasts and marinated them overnight in 8 beaten eggs and 1/3 cup of milk seasoned with garlic powder, salt and pepper and 1 onion sliced up. I set my Ninja on Stove Top High and coated the bottom with about half an inch or so of olive oil. While that was heating up I made my breading station of the following:
1 cup of flour seasoned with salt and pepper; another dish with about 1 cup of Panko Italian bread crumbs mixed with about 1/2 cup regular Italian bread crumbs. I took my marinated chicken which was already in egg dipped it in the flour; then dipped it in the egg again; and then dipped it in the bread crumbs.
Fry it on both sides until they were golden brown. You will have to add more olive oil as I needed as you fry them all up. Set them aside on a cookie sheet lined with paper towels as you fry up all of the chicken. Be sure not to over crowd as you are frying. When they are all done put them all back in the Ninja (the bottom will most likely still be coated with olive oil) and turned it to the Oven setting of 325°. The bottom pieces got a bit caramelized. Next time I will keep a better eye on them but, they were MOIST and even had some crispness to them.
(As I stated earlier...I'm an eye baller so giving a detailed recipe isn't easy for me...LOL that being said I'm giving you a basic run down...if you have any questions let me know I may have even left something important out and not realized it...I'm sorry it’s not a professional recipe...but, it’s a recipe I've been using for years and decided to used my Ninja for all the steps instead of using my stove and oven.
****
Fried Chicken, By: Faith Allesi, January 13, 2015
I fried chicken in my 3-in-1. Turn your Ninja to Stove Top High. Heat about 1½ inches of your favorite oil. Add your breaded drumsticks and or thighs for about 10 minutes each side. Clean up was much easier than traditional pan frying, and it was perfectly cooked.
****
Fried Chicken & Vegetables, By:Connie Eastman Lewis, April 28, 2015
Add some olive oil in the Ninja, and turn to Stove Top High. Make a flour mixture including garlic powder, salt and pepper and a few other seasonings, or you are welcome to use seasonings of your choice. Coat the chicken thighs in the flour mixture. Dip in egg & milk; then back in flour mixture. When the oil is hot, add the thighs. Cook for 30-40 minutes, turning occasionally. Remove when done.
Add thin slices of red potatoes, asparagus, chunks of red & white onions, red, green, yellow peppers, and sliced fresh mushrooms. Sprinkle with a little olive oil, garlic powder, salt & pepper and parmesan cheese. It was so yummy and not hugely unhealthy.
****
Fried Chicken with Panko*, By: Allen N Susan Barlow, January 13, 2015
Turn Ninja Stove Top High. Take however many boneless chicken breast, pound out flat. Dip in flour. Then egg wash. Then coat with Kikkoman’s panko crumbs. Pour enough vegetable oil in Ninja to go cover about half the chicken. Let oil get real hot. Lay chicken in oil, not too close to each other. Fry until golden brown on both sides. Delish!
****
Frozen Chicken Thighs*, By: Theresa McDonald, March 14, 2015
The thighs I posted earlier today in the eggplant Ninja was frozen solid. What I did was dusted them frozen with corn starch, salt, pepper then brown the first side on Stove Top High for 10 minutes. (I did use about ¼ cup oil, personal preference), turned them over then turn Ninja on Oven 325° for about 30 minutes with lid on), and they turned out great.
****
Frozen Chicken with Orange Glaze*, By: Angie Creighton, September 1, 2015
Ingredients:
3-4 frozen chicken pieces
1 tablespoon garlic and
1 tablespoon grated ginger
1 can of chicken broth,
1 cup of pineapple juice,
2 tablespoons of soy sauce
salt and pepper
julienned vegetables, your choice
1 cup minute rice
Directions:
Turn your Ninja to Stove Top High. Add the garlic and ginger to the pot.
Place the frozen chicken on the rack. Pour chicken broth, pineapple juice, and soy sauce over them. Season the chicken with salt and pepper. (Do it after they have liquid on them to help the seasonings stick.) Place the lid. Turn the oven to 350°F for 30 minutes. Add the julienned vegetables to the rack and cook for 10 more minutes.
Remove the rack and add the minute rice. Place the lid, and let it sit for 5 minutes. Slice the chicken. Add the vegetables and the chicken to the rice. Super yummy!
****
Frozen Crispy Chicken*, By: Monica Alejo, January 26, 2015
Frozen skin on bone in chicken leg quarters straight from the freezer. Turn your Ninja to Stove Top High let it warm up for a few minutes. Season the frozen chicken on one side with salt, pepper, garlic powder, onion powder & paprika and add to the Ninja. Let cook a couple of minutes then turn and season the other side. Put the lid on. Turn occasionally. Once all golden brown, turn to Stove Top Medium. Place the lid and turn occasionally until done. Delicious!
**NO OIL…. NO FLOUR!**
****
Garlic Butter Chicken and Veggies - Slow Cook*, By: Tammy Ullrich, February 28, 2017
Ingredients:
1-1.5 lbs. boneless skinless chicken tenders (I'm using breasts)
1 lb. bag baby carrots
1.5 lbs. Yukon Gold potatoes, cut into wedges
½ cup butter, melted
1 Tbs. minced garlic
½ tsp. salt
¼ tsp pepper
1 tsp dried thyme
1 tsp dried parsley
Directions:
1. Add the chicken down in the middle of the Ninja pot. Add the potatoes on one side and the carrots on the other side.
2. In a small bowl mix the melted butter, garlic, salt, pepper, thyme, and parsley.
3. Pour the butter mixture over the chicken and veggies.
4. Cover. Turn the Ninja to Slow Cook High for 4 hours.
Update to recipe: Fresh green beans added. Enough for your family.
****
Garlic Chicken Spinach Orzo*, By: Debra Golomb Futterman, July 11, 2015
Ingredients:
1 lb orzo pasta
3¼ cups water
1-1½ lbs of chicken (bite size)
2 tsp minced garlic
Olive oil
1 Tbs. butter
Red pepper flakes (optional)
¼ cup minced shallots
2 cups fresh baby spinach
Parmesan cheese, (to taste)
Directions:
While preparing your ingredients, turn your Ninja to Stove Top High to heat.
Add olive oil and butter. Add shallots and sauté a couple minutes. Add chicken and sauté until slightly brown.
Add garlic and sauté.
Add orzo. Stir until coated. Add water. Turn your Ninja to the Oven setting of 250° for 25-30 minutes until pasta is cooked. Stir every 10 minutes to keep from sticking.
Add parmesan cheese, baby spinach and red pepper flakes. Turn to Stove Top Low until spinach is wilted.
Serve and enjoy.
****
Garlic Chicken Using 20-40 Garlic Cloves*, By: Aurelia Dougan McCollom
Ingredients:
3-4 pounds chicken parts
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Directions:
Place onion slices on the bottom of your Ninja. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour this into your Ninja, on top of the onion.
Do not add water.
Turn your Ninja to Slow Cook Low for 6 hours. The unit will automatically go to auto-warm.
****
Garlic Ginger Chicken with Green Beans*, By: Laura Harnish, December 29, 2016
Ingredients:
2 Tbs oil
1 chicken breast – cut up, heavily peppered, seasoned with salt and garlic powder to taste
ground ginger, to taste
1 tsp soy sauce
8 oz chicken stock
fresh green beans
Directions:
Turn the Ninja to Stove Top High. Add the oil and lightly brown the seasoned chicken. Add the ginger, soy sauce and chicken stock. Stir to mix. Add the green beans and cook to your desired tenderness.
****
Garlic Honey Chicken*, By: Nicole Makepeace, September 10, 2014
Ingredients:
5 large chicken breasts (skinless)
¼ cup soy sauce
3 tablespoons minced fresh garlic
2 large onions diced
Scallions (for topping to add when plated)
½ teaspoon crushed pepper flakes
¼ cup blackberry or grape jam (don't use the sugar free kind)
¼ cup honey
Directions:
Spray the bottom of your Ninja Slow Cooker with vegetable oil to prevent sticking.
Place all 5 chicken breast side by side at the bottom of the pot. You won't need the racks or pans for this recipe.
In a separate bowl, combine the remaining ingredients and mix well.
Pour over the raw chicken and set the Ninja to Slow Cook High for about 4 hours or on Slow Cook Low for 7 hours.
Top with Sesame seeds and scallions (optional)
****
Garlic Lime Chicken*, By: Karen Weilbaecher, June 18, 2014
My dinner came out yummy. I got the recipe off of Pinterest .. I think the original recipe is from a blog overthebigmoon. (I was preparing freezer ready meals )
Ingredients:
6 chicken thighs
1 cup soy sauce
1/2 cup lime, (I used fresh squeezed lime juice)
2 Tbs. Worcestershire sauce
4 garlic cloves
1 tsp dry mustard
1 tsp black pepper
2 Tbs. of Tony's Seasoning, (Cajun spice blend)
½ cup white wine, water
Directions:
Mix and pour over 6 chicken thighs in a gallon ziplock bag. Marinate in fridge for about 8 hours before moving it to the freezer.
Defrost and cook in the Ninja for 60 minutes Oven setting 375°. I put chicken thighs on wire rack and added white wine and water at the bottom. When it was done I transferred it to the oven set on broil to crisp up the skin.
**Added comment by: Aurelia Dougan McCollom – When steam roasting it is normally 1 cup of liquid for every 10 minutes of baking time. It is easiest to start with 3-4 cups, and add more if you wish as it evaporates. It is not necessary to add more liquid unless you want to.
****
Garlic Parmesan Chicken Breast with Baby Red Potatoes*, By: Lancelot Lisa Manchester
Ingredients:
3 Tbs. extra-virgin olive oil, divided
2 lb. bone-in, skin-on chicken thighs or boneless chicken breast
sea salt – to taste
freshly ground black pepper or multi-colored peppercorns
1 lb. baby red potatoes, quartered
1 Vidalia sweet onion, chopped in larger chunks
2 Tbs. butter, softened
1 bulb of garlic, chopped
2 Tbs. fresh thyme
freshly chopped parsley
2 Tbs. freshly grated Parmesan, plus more for serving
Directions:
Turn the Ninja to Stove Top High. Heat 1 tablespoon of oil. Add chicken, seasoned with salt and pepper, and sear until golden, or about 3 minutes per side.
Meanwhile, in a large bowl, toss potatoes with remaining 2 tablespoons oil, butter, garlic, onion, thyme, parsley and Parmesan. Season generously with salt and pepper. Add the chicken. Turn to Slow Cook High for 4 hours or Slow Cook Low for 8 hours, or until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan before serving
****
General Tso’s Chicken, By: Aurelia Dougan McCollom
Ingredients:
4 boneless skinless chicken breasts
1/2 cup water
3 Tbs. Hoisen sauce
2 Tbs. soy sauce
1/2 cup brown sugar
3 Tbs. ketchup
1/4 tsp dry ginger
1/2 tsp crushed red pepper (more or less to liking)
1 Tbs. cornstarch
Directions:
In a mixing bowl, mix together water, Hoisen sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper.
Spray your Ninja with cooking spray and add chicken. I went ahead and cut mine into chunks. Add sauce on top.
Cook for 4-6 hours on Slow Cook Low. Remove chicken and cut into chunks.
Whisk cornstarch in the sauce to thicken it up. If it isn’t quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon. But be careful because it can thicken up fast.
Add chicken back to your Ninja and allow to heat through for another 15 minutes, or turn to Buffet and let it stay warm until you are ready to eat.
Serve over hot rice and garnish with toasted sesame seeds if desired.
****
General Tso’s Chicken*, By: Josie Wolfe Anderson
Ingredients:
2 lbs. of chicken breast tenders
2 packages of General Tsao’s Chicken seasoning (Oriental section in grocery)
1 jar of General Tsao’s Style Stir Fry Sauce (Oriental section in grocery)
2 cups of flour
½ cup of oil
Directions:
Set Ninja on Stove Top High, and heat oil.
Cut up chicken breast tenders in 2-3 inches pieces.
Put flour and chicken in a plastic bag & toss.
Once Ninja is hot, take chicken out of the bag and brown chicken in hot oil on all sides. (Don’t crowd the chicken. Brown and remove and add more pieces.)
Follow the instructions on the General Tsao’s Chicken seasoning package
Once all chicken is brown, pour all ingredients, including the General Tsao’s Style Fry Sauce on top of the chicken and set the Ninja on Slow Cook Low for 3-4 hours.
Serve over rice or Chinese noodles.
****
General Tso’s Chicken - Slow Cook*, By: Allana Alla Robinson, April 24, 2016
Chicken Ingredients:
3 boneless & skinless chicken breasts - cut into bite size pieces
1 cup corn starch
1 cup olive oil
Salt - to taste but not do too much
Garlic powder - to taste but do not do too much
Ground black pepper - to taste but do not do too much
2 handfuls fresh green beans
4 carrots - julienned
Sauce Ingredients:
4 tablespoons hot sauce of choice (we used Texas Pete Hot Sauce)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
5 cloves minced fresh garlic
1 tablespoon minced fresh ginger
2 tablespoons water
1 teaspoon crushed red pepper flakes
Prep:
Cut the chicken breast into bite size pieces and set to side.
Create the sauce by whisking together all the ingredients which are listed under Sauce Ingredients and set to side.
With 30 minutes to go prior to the chicken being ready, julienne the carrots
Recipe:
1) Set the Ninja to Stove Top High and combine 1 cup corn starch, 1 cup olive oil, salt, ground black pepper, and garlic powder. Mix together and cook until the sauce forms a thick consistency.
2) Once the sauce forms a thick consistency, add in the bite size pieces of chicken. Mix it with the sauce which is in the Ninja until all pieces are covered. Cook until pink is gone from chicken.
3) Once there is no pink left in chicken, switch the Ninja to Slow Cook Low for 4.5 hours and add in the sauce which was made in the prep. Mix with the coated chicken in the Ninja until all are covered in this sauce.
4) At the 4 hour mark, add in the julienned carrots and fresh green beans. Mix in gently with the chicken which is in the ninja until they covered in the sauce.
Serve:
As is or over rice
****
Ginger Green Bean Chicken*, Tamyra RiselikethePhoenix Murphy
Ingredients:
2 tsp. Vegetable Oil
1-2 large chicken breasts (you can adjust this according to how many people you're feeding)
1 lb fresh green beans (I sliced the tips off the ends just as personal preference)
3 cloves of chopped/minced garlic
2 tsp sugar
1 1/2 Tbs. of chopped ginger root or ginger paste
1 tsp of chili paste in soybean oil (paste can be found at any international store or market. BE CAREFUL. A little bit goes a long way
Directions:
Set the Ninja to Stove Top High. Add 2 teaspoons oil and throw in your chopped/diced chicken that has been seasoned with salt and pepper. Immediately add your 3 cloves garlic or minced garlic to your liking. Stir and keep flipping and stirring until chicken is lightly cooked.
Then add half of your shredded ginger (you should shred most of a ginger root or you can use ginger paste from the produce section).The more you use, the more flavorful it will be. Stir constantly for 5 minutes. Then add your fresh green beans. Add ONE teaspoon of the paste.
Get it mixed up with everything well. And add 3 teaspoons of water. Sprinkle 2 teaspoons of sugar and keep stirring. Then lastly, add the rest of the shredded ginger/ginger paste. Stir well. Turn Ninja off, plate, and enjoy.
Pair with white rice/brown rice, whichever you prefer.
****
Ginger Lime Chicken, By: Michele Pilhorn
Prep Time 25 minutes Stove top 5 minutes Oven time 30 minutes Temp 325
4 chicken breast, sliced thinly 3 limes, squeeze the juice and save; zest the Rim
1 Fresh ginger root, grated, save 1 tablespoon of the ginger
3 garlic cloves, minced but I used a Mortar and Pestle to get the favors of the garlic
1 cup of wine (dry white wine)
1 tablespoon of soy sauce
3 tablespoons of olive oil
Salt to taste
Pepper to Taste
1 can of chicken broth
Directions:
1.) Clean chicken and slice to be thin.
2.) In a bowl add lime juice, chicken broth, wine, grated ginger, garlic paste (minced), soy sauce, 1tablespoon olive oil and mix together for best favors leave set for about 30 minutes in the refrigerator.
3.) Season Chicken with salt and pepper.
4.) Turn to Stove Top High add 2 tablespoons oil and chicken to get a good sear on it; only about a minute on each side.
5.) Remove from Stove Top and turn on your Ninja to Oven setting of 325°F.
6.) Pour in the bottom of your Ninja pot the juice mixture and add your rack placing the chicken on the rack.
7.) Add lime zest and ginger on top of the chicken and the used lime peels to the pot for added flavor .
This came out very moist and tender. I served it with guacamole, mango Salsa, and side of rice with a zest of lime and cilantro and chili peppers.
Guacamole Recipe
Prep time is about 15 to 30 minutes
Chill time about one hour
3 to 4 avocados
1/2 cup of chop Red onions
4 minced garlic
Garlic powder to taste
1 cup of grape tomatoes cut in half
1/4 cup of cilantro chopped very finely
1/2 jalapenos chopped very finely or to taste
1 1/2 limes
Directions:
1.) Add all the ingredients in the bowl (except the limes)
2.) Smash everything in the bowl (normally do this with a soup ladle it doesn't over smash but will some of the avocados and tomatoes in pieces which is one of my favorite things about guacamole.
3.) Squeeze lime over the mixture and gently stir with a spoon.
Notes:
To keep the Guacamole from turning brown I normally use the juice of 1/2 of the lime. The lime will help keep it fresh looking for about 3 to 4 days.
Mango Salsa
2 Mangos
1/2 cup of red onions
1/2 cucumbers, peeled, de-seeded and chopped very petite
1/4 cup of cilantro
1 1/2 fresh limes squeezed
1 small red peppers, diced very petite
1 tablespoon of oil
salt and pepper to taste
1 jalapeno pepper, (Optional) for heat
Directions:
1.) Peel mango and remove the pit of the mango. Diced in to 1/2 cubes. Place in bowl.
2.) Add all the ingredients together and stir together.
3.) Set in the refrigerator for about 30 minutes to a hour. To allow the favors to infuse.
Notes:
I like to add a little bit of oil to pull more favors out of the veggies and fruit.
**Added comments**
I use whole fresh ginger that I grated and I save 1 tablespoon out to sprinkle over the chicken.
Dawn, I squeeze 1 1/2 limes in to the guacamole then I save the last half of the lime to keep the lime in bowl that is left over from the one and half limes I squeezed the juice from. If I am serving this at a different time, I normally keep the guacamole from turning brown is by placing the half of a unused lime in the bowl with the guacamole also I cover it with plastic wrap. What I am trying to do is keep the avocados from getting any air.
****
Golden Chicken
Ingredients:
8 assorted, boneless, skinless chicken pieces – Breasts and thighs
1 (10.75 oz.) can low‐sodium cream of chicken soup
1 (1.2 oz.) package dry chicken gravy mix
1 (0.7 oz.)package dry Italian salad dressing mix
¼ cup water or white wine
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Heat the olive and brown seasoned chicken on all sides. Remove the chicken. Add water ﴾or white wine﴿ to skillet to deglaze the pan. Cook for 1‐2 minutes, or until alcohol has cooked off, then remove from heat and set aside.
In a medium bowl, combine chicken soup with deglazed pan juices, then season with Italian dressing mix and gravy mix.
Stir in garlic, onion and chili powders. Return the chicken. Pour mixture over the chicken in in the Ninja.
Cover and cook on Slow Cook High for 2‐3 hours, or until chicken is cooked through. Using a digital probe, test chicken for an iternal temperature of 165°F. Transfer chicken to serving plates and top with gravy. Enjoy
****
Great Chicken Dinner in One Pot*, By: Susan Sasman Rose, October 27, 2014
I seasoned and browned chicken using Stove Top High. Move chicken to the rack. Add halved potatoes face down in the remains of the seasoned olive oil & butter used to brown the chicken. Add cut carrots, 4 cups of chicken broth and put the rack of chicken on top. Bake at 350° for 50 minutes. Make a cornstarch slurry to make gravy in the remains in the bottom of the pan. Great dinner in one pot!
****
Greek Chicken Breasts*, By: Carol F Neuman, September 21, 2015
Ingredients:
Cavender’s Greek Seasoning – or your favorite brand
2-3 chicken breasts
2 Tbs. olive oil
1 medium onion, chopped
4-6 carrots, whole
6-8 new red potatoes, whole
8 oz sliced mushrooms
1 can of chicken broth
2 cans of cream of chicken soup
Directions:
While preparing the ingredients, turn your Ninja to Stove Top High to heat up. Season the chicken on all sides. Add the olive oil. Brown the chicken on both sides and saute the onion. Add the carrots, new red potatoes, and the sliced mushrooms on top of the chicken breasts. Add broth and soup to the top of the whole dinner. Change the setting on the Ninja to Slow Cook Low for 8 hours. If you do not use the potatoes and carrots, you can serve over rice or noodles. Enjoy!
Wow! The Greek chicken breasts definitely tasted Greek inspired, and the gravy was the best I have had in a long time! It all cooked down to make a super nice gravy. The farmers market carrots were very sweet and the red potatoes were super good too.
****
Greek Style Chicken & Vegetables Pitas*, By: Tink Bell, June 21, 2015 – Ninja Recipe Book
Ingredients:
1/3 cup lemon juice
2 tablespoons vegetable or olive oil
1 teaspoon dried oregano leaves, crushed
½ teaspoon ground cumin
1½ pounds skinless, boneless chicken breast halves, cut into cubes
½ pint grape tomatoes
1 yellow squash or green zucchini, cut in half lengthwise, then into 1-inch slices
4 pita breads
Directions:
1. Stir lemon juice, oil, oregano, and cumin in a bowl. Place chicken and ½ cup lemon mixture in another bowl and toss to coat. Add tomatoes and squash to remaining lemon mixture and toss to coat.
2. Place chicken into pot. Set to Stove Top High. Cook uncovered 5-10 minutes or until chicken is browned, stirring constantly. Stir zucchini mixture into pot. Cover and cook 10-15 minutes or until zucchini is tender and chicken is cooked through.
3. Divide chicken and zucchini mixture among pita breads.
Added comment By: Tink Bell - I added one onion and sliced the zucchini, everything in the recipe book is the same
****
Green Chile Chicken Enchiladas, By: Cathy Schultz, October 17, 2014
Ingredients:
2 cups cooked chicken
1 can cream of mushroom soup,
½ cup roasted green chile diced (more or less depending on how hot or spicy you want your enchiladas)
1 quart sized baggie of stale tortilla chips
1 cup shredded cheese
Directions:
Dice chicken & combine with soup & green chile, put down a base layer of soup/chicken mixture, chips, soup, cheese, chips, soup, cheese finish with a layer of the soup & cheese. Use the Ninja multi-purpose pan on the rack & bake for 1 hour 15 minutes at 350°F.
****
Ground Turkey Meatloaf, By: Kristen Williams
Ingredients:
3 lbs of ground; 85/15 turkey
1 package of onion soup mix
1 large egg
1/2 cup water
1 Tbs. of Worcestershire sauce
1/2 cup panko bread crumbs
1/2 large sliced onion
1/2 cup wine
2 cups water
Directions:
Coat the top with ketchup.
Put it the general purpose pan on top of the steamer self (wire rack), put 1/2 large sliced onion, 1/2 cup wine and 2 cups water in the bottom of the pot. Set oven 375°, and added 1 cup of water about half way through the cooking time of 1hour 20 minutes. I used a meat thermometer to make sure it was at 165°. It was the moistest best tasting meatloaf I have ever made...even my die hard traditional red meat loving mom thought it was amazing.
****
Ham, Swiss Spinach Chicken Roll Ups, By: Dian Vandervolgen
(I know, it’s basically Chicken Cordon Bleu, but I breaded them and added Baby Spinach)
Ingredients:
3 – 4 Boneless Chicken Breasts
3-4 Deli Ham slices
3-4 Swiss Cheese slices
Fresh Baby Spinach leaves
2 eggs, beaten
Olive Oil and Butter
Breadcrumbs, seasoned with Garlic Salt and Black Pepper (you can season however you like)
Directions:
While preparing the chicken, I turn the Ninja to Stove Top Medium. I put in a couple tablespoons of olive oil and a couple tablespoons of butter in it.
Place the chicken breasts between plastic wrap and pound to a ¼ inch thickness. Layer each breast with a slice of ham, a slice of cheese and a few baby spinach leaves. Roll up as tight as possible and secure with 2 or more toothpicks.
Turn the Ninja to Stove Top High. In a shallow bowl, beat 2 eggs. On a plate, season the bread crumbs. One by one, dip the chicken rolls in the egg and then roll in the breadcrumbs, until thoroughly coated. Place in the Ninja and brown each piece on every side. With tongs, lift out and onto a plate.
Turn the Ninja to Oven, 300°. Cover the Ninja rack with foil and place the chicken on it. Place the rack back into the Ninja, cover with lid. Bake for about 45 minutes, or until meat thermometer reads 165°.
I served them with Roasted lemony Brussels Sprouts…. Delicious!!!!!
****
Hasselback Chicken*, By: Caro Botha, August 23, 2015
Ingredients:
4 chicken breasts - (or amount for your family)
foil
1 piece of cheese for each breast, your choice
blanched spinach – optional
vegetables – optional side dish
rasher bacon
salt, pepper, garlic powder, etc -
your favorite hot sauce or hot peri peri sauce –optional -**recipe follows
2 Tbs. cheese sauce - optional
Directions:
Put a chicken breast on each piece of foil to make it like a pocket to keep the juices in. Make slits in the breasts - not all the way through and slide a piece of cheese into each slit. (The original recipe asked for blanched spinach to go into the slits also, but I chose to serve vegetables as a side dish. Put a rasher bacon over the breast (between each slit – on the breast). Season the chicken to taste, (salt, pepper, garlic powder, etc). – The bacon is a little salty, so just sprinkle a little salt.
I added some hot peri peri sauce to one of the breasts for my husband and added a small amount (2 Tbs.) of cheese sauce (store bought) to the others (just a dollop or 2). Place the foil “boats” of chicken breasts into the Ninja pot. Turn your Ninja to the Oven setting of 325°F, for 20-25 minutes. Place your lid. (If your breasts are smaller or you left less meat between the slices go for 20 minutes. If the breasts are bigger or you have more meat between the slices then go for 25 minutes. The last 5 minutes cooking time, remove the lid to evaporate some of the liquid.
** rasher of bacon is known as a 'slice' or 'strip'.
*** Peri Peri Sauce
Ingredients:
11-12 red chilies
7-8 garlic flakes
1 tsp red chili flakes or red chili powder (optional and if you want a more hotter sauce)
¾ cup chopped cilantro/coriander leaves or parsley (a combination of both greens can also be used)
juice of 1 medium sized lemon
½ cup olive oil or vegetable oil
sea salt or salt
Directions:
remove the stems from the red chilies.
rinse them in water.
peel and chop the garlic.
add all the ingredients in a blender or food processor and blend to a smooth paste.
store the peri peri sauce in a container in the refrigerator.
****
Hawaiian BBQ Chicken, By: Kevin Flanagan, February 9, 2015
Trying something "on-the-fly" -- Hawaiian BBQ Chicken
Started with a few slices of bacon and cooked them on Stove Top High
Meanwhile, I prepped the chicken breast. Since I didn't have much time I cut the breast into bite size pieces and seasoned them with salt, pepper, Penzy's Florida Spice mix(a great citrus spice blend) and coated lightly in seasoned flour.
I then browned the chicken in the bacon fat (after removing bacon and reserving for later) until lightly browned and removed from Ninja.
Added a little olive oil to Ninja to sauté a thin sliced red onion and a few cloves of garlic. When soft and translucent I added the chicken back to the Ninja.
I added about 1 cup of pineapple juice and BBQ sauce along with approximately 1 cup of pineapple chunks.
Set Ninja to 350° for 1½ hours. I plan on serving over rice and topping with chopped bacon.
I'll report back in an hour or so. It was delicious; however it needed more liquid as the sauce for too thick. I'd try about an extra cup next time.
****
Healthy Kung Pao Chicken*, By: Elyssa Britnay, August 13, 2015
1½ lbs chicken - (seasoned with salt, pepper, garlic)
3 tablespoon of sesame oil
3-4 scallions
1 lb fresh green beans
1 tsp garlic powder or minced
Sauce: 2 Tbs. honey, ½ Tbs. sriracha, 2 Tbs. soy sauce, 2 Tbs. sweet chili sauce
Brown rice
Directions:
Turn your Ninja to Stove Top High and brown chicken. When almost cooked, add 1 Tbs. of sesame oil and scallions. Remove all when softened. Add green beans seasoned with 2 Tbs. of sesame oil and garlic. Once tender add chicken mixture back to the pot. When hot and chicken fully cooked, add the “sauce” mixture and stir gently. Simmer on low and let the sauce coat for 5 minutes. Add sesame seeds and serve over brown rice.
****
Heavenly Hawaiian Chicken, By: Nancy Smith Gilbert
Ingredients:
2 pounds of white and dark meat chicken in chunks (I used boneless Breast meat and boneless thighs)
Sesame oil
Cornstarch
1 tablespoon of minced garlic (from a jar—pre-minced)
1 medium dice onion (or 3 tbsp. dried onion)
1 green pepper, sliced
1 red pepper, sliced
1 cup of pineapple juice
8 oz of pineapple
½ to ¾ cup soy sauce
¾ cup brown sugar
ginger/garlic Asian seasoning
dash of hot pepper seeds
Directions:
Cut 2 pounds of white and dark meat chicken in chunks (I used boneless Breast meat and boneless thighs.). Set the Ninja to Stove Top High. When it gets hot, add sesame oil to cover bottom of pot. Toss chicken with cornstarch and add to Ninja a few pieces at a time to begin browning. Stir around and add more chicken, until meat is lightly browned. Add minced garlic, onion, green pepper and red pepper into the Ninja. Add pineapple juice, pineapple, soy sauce, brown sugar, ginger/garlic Asian seasoning, and hot pepper seeds. Stir together. Turn Ninja to Slow Cook Low and let cook for 6 to 7 hours. Thicken sauce with a bit of cornstarch mixed in water. Serve over hot rice.
****
HG’s Southwest Chicken Salad McSwap*, By: Robin Bostock, February 2, 2015
For the Marinade:
½ Tbs. honey
½ Tbs. lime juice
½ Tbs. yellow mustard
¼ tsp. cilantro
For the Salad:
3 cups chopped lettuce
4 oz. cooked boneless skinless lean chicken breast; sliced or chopped
¼ cup halved cherry tomatoes
1½ Tbs. chopped poblano pepper (or any mild green pepper)
1½ Tbs. canned sweet corn kernels
1½ Tbs. canned black beans
2 Tbs. shredded fat-free cheddar cheese
3 Baked! Doritos; crushed
For the Dressing:
2 Tbs. fat-free ranch dressing
1 Tbs. fat-free sour cream
¼ tsp. apple cider vinegar
¼ tsp. lime juice
¼ tsp. chili powder
dash onion powder
dash garlic powder
dash cumin
Directions:
Grill your chicken on Stove Top High. Remove and let cool, then slice.
Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips.
In a small dish, combine all of the dressing ingredients with 1 tsp. water.
Serve dressing alongside salad for easy dipping.
Makes 1 serving
Per serving (entire recipe, with dressing): 350 calories, 4g fat, 720mg sodium, 39g carbs, 6g fiber, 15g sugars, 43g protein -- POINTS® value 7*
**Robin Bostock - Instead of using the pyramid I found the grill and baking mat that I never used (oven) wonder why cut it in half that you get from QVC and I use to use the tortilla bakes all the time and I thought I would try them out on Ninja and did not disappoint like knew . You can get the tortilla bakes on Amazon. Took me about 45 minutes from beginning to end and now I don't have to make a run to McDonalds and hopefully saving me money. Hope you guys enjoy it.
**1 Large or mini tortilla/taco shell pan will fit in the Ninja.
2 baked tortilla/taco shell pans Chicago Metallic The Bakeware Company
And grill mat added to helpful hints photo and file.
****
Holy Spicy Twist on Sloppy Joes*, By: Allana Alla Robinson, May 4, 2016
Ingredients:
4 packets dry ranch seasoning – or DIY dry ranch seasoning
1 fresh lime - squeeze juice
24 oz hot sauce of choice
15 oz can of Hormel Chili (hot with beans)
1 green bell pepper - sliced into strips
3 boneless skinless chicken breasts - cut into bite size pieces
Bagel - sliced in half
Mexican cheese blend or cheese of choice
Prep:
Cut chicken into bite size pieces then toss in dry ranch seasoning. Set to the side.
Cut green bell pepper into strips. Set to the side.
Recipe:
1) In the main pot of the Ninja, combine the hot sauce, chili, and juice from the fresh lime - mix together.
2) Into the mixture, add the seasoned chicken breast pieces and green bell pepper strips then gently mix together (you can also add in any leftover dry ranch seasoning). Turn the Ninja to Stove Top High and cook until chicken is cooked through.
Serve on a bagel with cheese.
****
Holy Yum Chicken*, By:Deborah Walczak, January 19, 2015
Ingredients:
8 Skinless Chicken Thighs remove skin, but keep bone in
¼ cup country Dijon mustard
¼ cup maple syrup
1 Tbs. rice wine vinegar
1 tsp salt
¼ tsp ground black pepper
Sprinkle both sides with granulated garlic
1 Tbs. Cornstarch
2 tsp fresh rosemary for garnish
Directions:
In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar salt and pepper.
Place the chicken thighs in a foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Turn on your Ninja to the Oven temperature of 325°F
Bake 20 minutes, then turn over.
Bake another 20-25 minutes, or until done
Remove chicken and immediately whisk in the 1 Tbs. of cornstarch into the liquid in the Ninja. You'll create a nice thick sauce to drizzle over your chicken.
Serve with Rice, Potatoes or Vegetables
****
Honey Chicken*, By: Grisell Martinez, June 30, 2018
Ingredients:
2 large boneless chicken breasts
3 cloves garlic, minced
1 large sweet onion, chopped
½ cup soy sauce (you can use low sodium if you prefer)
¼ cup ketchup
¾-1 cup honey
1 tsp. red pepper flakes
½ tsp. sesame oil
2 tsp. cornstarch with 3 tsp. water for thickening
Directions:
Cut the 2 large breasts in half.
Mix all ingredients except for corn starch and water. Pour over the chicken in the Ninja pot.
Turn the Ninja to Slow Cook Low. Cook 4 hours and 30 minutes.
Once done, remove and pull apart. Return to the Ninja pot. (If you choose to leave in the Ninja, be careful not to scratch the pot with your utensils).
Turn the Ninja to Slow Cook High. Add the cornstarch and water mixture. Stir and cook until thickened.
Serve. Add the scallions for garnish.
****
Honey Chicken*, By: Randall McGouirk, April 24, 2016
Ingredients:
3 lbs chicken thighs
1 cup honey
1- 10 oz bottle Soy Sauce (low Sodium)
3 whole garlic cloves, (peeled and chopped)
1 small bag of red potatoes
1 bag carrots
½ cup chopped fresh Basil
1 dehydrated Orange – or fresh, sliced
1tsp fresh Ginger
1 chopped onion
chili pepper flakes, (to taste)
3 tsp brown sugar
salt & pepper, to taste
Directions:
Mix honey, brown sugar, chopped fresh ginger and soy sauce together well in bowl. Set aside. Salt and pepper the chicken thighs and set aside. Turn the Ninja on Stove Top High. Put 1 tsp olive oil in and let it heat up. Add fresh chopped garlic, basil and onion. Cook until onion is translucent. Once done, add potatoes to one side of the Ninja and carrots on the other side. Put three chicken thighs between carrots and potatoes, put soy sauce mixture over chicken and put another layer of chicken. Continue until all is used. Add the orange slices across the top. Turn the Ninja on Slow Cook Low for 6.5 hours or Slow Cook High for 4 hours). Sprinkle chili flakes on top. Serve with rice.
****
Honey Garlic Chicken*, By: Randall McGouirk, July 20, 2017
Ingredients:
1 package chicken thighs (I used bone in)
1.5 cup soy sauce
1 bunch green onions – cut into 1-inch pieces
2 Tbs. minced garlic
4 Tbs. honey
2 Tbs. oregano
2 Tbs. ketchup
Salt & pepper to taste
1 tsp olive oil
Red pepper flakes to taste
rice - serving
Directions:
Salt and pepper chicken thighs. Add olive oil to the Ninja. Turn to Stove Top High. Brown the chicken thigh skin side down. While the chicken is browning make your sauce.
In a bowl, mix ketchup, honey, oregano, garlic, soy sauce, and red pepper flakes with sliced green onions. Combine well.
Turn the Ninja into the Slow Cook Low for 8 hours. Pour the sauce over the chicken covering the thighs. If you prefer, you can use Slow Cook High for 4 hours.
Serve with rice.
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Honey Garlic Chicken*, By: Tammy Mullin Marsh, January 26, 2016
Ingredients:
8 chicken boneless skinless thighs
½ cup soy sauce
½ cup ketchup
1/3 cup honey
4 large cloves garlic, minced
Directions:
Place the thighs in the Ninja. Mix all other ingredients and pour over the chicken. Turn the Ninja to the Oven setting of 350° and bake until tender. Use a digital temperature probe to test for doneness. Minimum temperature is 165° for poultry. I am at high altitude. They cooked for 45-60 minutes.
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Honey Garlic Chicken Breasts - Lazy Style*, By: Beth Hanway Jensen, November 1, 2015
Ingredients:
4 boneless skinless chicken breasts
1-2 Tbs. sesame oil (I mixed a bit of canola oil)
¾ cup ketchup
2 Tbs. sodium reduced soy sauce
¼ cup honey
4 cloves garlic, minced
Directions:
Turn your Ninja to Stove Top High. Add the oil to the pot and brown your chicken breasts on both sides. Mix remaining ingredients in a bowl and pour over chicken. Turn to Slow Cook Low for 4 hours.
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Honey-Glazed Shoyu Chicken Wings*, By: Rita Ramos
Ingredients:
6 Tbs. soy sauce
1 Tbs. honey
1 Tbs. sesame oil
1 Tbs. red pepper flakes
½ tsp garlic powder
½ tsp onion powder
Directions:
Combine ingredients in a small bowl. Reserve some for brushing on chicken mid way through the cooking cycle.
Place chicken in a Ziploc bag and pour marinade over chicken. Marinate for one hour.
Set Ninja to Oven and the temperature to 350°. Put the wire rack into the Ninja and pour in 1 cup of water. Place the chicken in a single layer on the rack and steam cook for 45 minutes. Check to make sure the wings done.
After 20 minutes or so, brush wings with the reserved marinade.
I removed the rack and placed the chicken directly in the pot to brown it a little more.
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Honey Mustard Chicken (Slow Cook)*, By: Amanda Harris, May 11, 2014
Ingredients:
1 pound boneless, skinless chicken breasts, sliced into 1-inch strips
Sauce:
1 large onion, sliced (about 1 1/2 cups)
3 garlic cloves, sliced
2 tablespoons honey
1/4 cup Dijon mustard
1 tablespoon country-style (coarse-grain) mustard
2 teaspoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon thyme
1/4 teaspoon black pepper
Pinch cayenne pepper
(The Dijon and country-style mustards thicken the sauce. If you use yellow mustard, you might have to thicken the sauce in the last 30 minutes of cooking with one tablespoon of water mixed with 2 teaspoons of cornstarch.)
Directions:
Coat the Ninja pot with cooking spray.
Place the chicken in the Ninja, add the sauce ingredients along with 1/2 cup water and stir to combine. Cover and cook on Slow Cook Low for 6-8 hours, (since this is a slow cooker recipe and it is being adapted for the Ninja, I would suggest decreasing your time and cook 5-6 hours on Slow Cook Low. I would check the temp of the chicken @ 5 hours. - Aurelia) and test until the chicken reaches an internal temperature of 165 degrees F.
Garnish with green onions before serving, if desired.
Serving Size: Makes 4 servings (1/2 cup)
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