Poultry *1* A-B
POULTRY *1* A*B GOOGLE
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016.
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
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"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
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The recipes follow the last listing! Scroll down!
You Will Find:
3 Envelope Chicken Breasts, By: Tammy Ullrich, June 3, 2014
(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Adobo Chicken, By: Teresa Bloom, May 5, 2014
Amazingly Perfect Chicken*, By: Jennifer Parker, February 25, 2015
Amish Chicken
Angel Chicken*, By: Vickey Crouch, February 2, 2015
Apple BBQ Chicken*, By: Sarita LePine, January 7, 2015
Apricot Chicken Nectar*, By: Tanya Cameron, January 26, 2015
Armand’s Simple Easy Chicken*, By: Armand Gamache, August 18, 2014
Asian Chicken & Potstickers*, By: Jessica Christovich Sanderson, October 22, 2015
Asian Chicken, Veggies & Rice 30 Minute Meal*, By: Carol F Neuman, February 23, 2016
Asian Sticky Wings*, By: Rnjj Watanabe
Bacon Cheesy Chicken, By: Danielle Phipps, July 29, 2014
Bacon Mushroom Chicken, August 22, 2014
Bacon Ranch Chicken*, By: Charlene Worley, August 10, 2018
Bacon Wrapped Apple Chicken (Slow Cook), By: Gael O’Brien
Bacon Wrapped Cream Cheese Stuffed Chicken Breasts, By: Susan Fenton
Bacon Wrapped Yard Bird Breast*, By: Sharon Anne Roeben-Whitworth, August 23, 2014
Baked Chicken*, By: Sigrid Arielle Moore, November 2, 2016
Baked Chicken*, By: Randall McGouirk, May 7, 2016
Baked Chicken*, By: Cori Ruppert, August 12, 2015
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
Baked Garlic Chicken and Julienne Potatoes*, By: Joann Miller Weiler
Baked Honey Mustard Chicken*, By: Deborah Walczak, March 15, 2015
Balsamic Chicken, Slow Cook*, By: Chris Feige, August 21, 2018
Balsamic Chicken, Slow Cook, By: Amy McLaurin Mayo – Cross posted in Lighter Fare, Weight Watchers
Barbecue Chicken, By: Cindy Guth
Basil Pesto Chicken*, By: Bonnie Smith, January 24, 2017 – Cross Posted in Fast & Easy
BBQ Chicken*, By: Sandy Dunn Grimes, March 8, 2015
BBQ Chicken*, By: Sandy Dunn Grimes, March 8, 2015
BBQ Chicken*, By: Paula De Lira, December 16, 2014
BBQ Chicken, By: Adrienne Shepard
BBQ Chicken*, By: Jessica Conol
BBQ Chicken*, By: April Boyd Rahn, May 5, 2014
BBQ Chicken from Scratch*, By: Allana Alla Sverbil, July 12, 2015
BBQ Chicken Sandwiches, By: Raine Miller, January 3, 2015
BBQ Coca Cola Chicken*, By: Keri Hennecke-Steinruck, January 31, 2015
BBQ Shredded Chicken*, By: Jennifer Pfahler, June 19, 2015
Beer Can Chicken*, By: Faith Dazzio Gutierrez, October 22, 2014
Beer Chicken*, By: Migdalia Mc, February 28, 2017
Best Chicken Breasts Ever, By: Patti Wagner Johnston, May 19, 2016
Black Bean Chicken*, By: Tamyra RiselikethePhoenix Murphy
Boneless Chicken Breast*, By: Kristen Gray Goble, June 24, 2015
Boneless Skinless Chicken Thighs, By: Monica Coleman, August 25, 2014
Boneless Skinless Chicken Thighs*, By: Tammy Mullin Marsh, September 29, 2014
Bourbon Chicken
Bourbon Chicken (Easy)*, By: Debbie Sterner, May 7, 2019
Bow Tie Pasta & Breaded Chicken Tenders*, By: Aurelia Dougan McCollom – Cross Posted in Pasta
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Layered Meals
Breaded General Tso Chicken*, By: Allana Alla Robinson, July 3, 2016
Brian's Buttermilk 'n Bacon Baked 'Fried' Chicken*, By: Brian M Almashie, August 9, 2014
Brined Chicken Breasts, October 4, 2015
Broccoli and Cheese Stuffed Chicken Breasts*, By: Danielle Phipps, August 6, 2014
Buffalo Chicken*, By: Amanda Sergent Hillman
Buffalo Chicken, Shredded, By: Carol Adrian H
Buffalo Chicken Sliders*, By: Paula De Lira, January 20, 2015
Buffalo Chicken: Slow Cooked & Sloppy*, By: Allana Robinson, December 28, 2018
Buffalo Ranch Chicken - Non-Traditional*, By: Allana Alla Robinson, August 5, 2018
Burritos*, By: Aurelia Dougan McCollom, April 28, 2014
Butter Chicken (Chicken Makhani), Slow Cook *, By: Barb Ruiz Rizzio-Meyer
Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Rice
Butterball Boneless Turkey Roast*, By: Tammy Ullrich, April 30, 2017
Buttermilk-Ranch Chili Pepper Baked Chicken*, By: Brian M Almashie
3 Envelope Chicken Breasts, By: Tammy Ullrich, June 3, 2014
Ingredients:
4-6 boneless skinless chicken breasts
1 envelope Ranch Salad Dressing mix
1 envelope Italian Salad Dressing mix
1 envelope Chicken Gravy mix
1 cup water
Combine the mixes with the cold water and pour over the chicken. Turn your Ninja to Slow Cook Low for 4-6 hours. You can also use Slow Cook High for 2-4 hours.
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(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
Ingredients:
4 chicken breast
1 packet low sodium taco seasoning
1 can pinto beans, rinsed
1 can Ro-Tel
1 can corn, drained
1- 8 oz. block cream cheese, cut up
tortilla chips, Mexi-cheese, taco sauce and sour cream – optional for garnish
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½ hours. Stir occasionally. Serve over tortilla chips with some Mexi-cheese, taco sauce and sour cream. It was very good. Next time will try with ground beef.
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(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
Ingredients:
6 chicken breasts, a packet dry spicy ranch dressing mix
1 can of Ro-Tel tomatoes
1 can of black beans, (partially drained)
8 oz frozen corn
8 oz. cream cheese, cut in pieces
Directions:
Add all of the ingredients with cream cheese on top. Turn your Ninja to Slow Cook High for about 3 hours. Stir occasionally. The chicken breasts were small so I used 6.
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(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Ingredients:
4 chicken breast
1 packet Fiesta Ranch mix, (by the salad dressing)
1 can black beans
1 can Ro-Tel
1 can corn, not drained
1 block cream cheese
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½-4 hours, or Slow Cook Low 5 hours. Stir occasionally.
Added comment by: Mary Cordell - When done, shred the chicken using 2 forks. Stir to mix. Serve in a bowl that is lined with a tortilla strips to eat.
It also makes a great dip for chips.
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Adobo Chicken, By: Teresa Bloom, May 5, 2014
Ingredients:
boneless, skinless chicken thighs (approx 12)
2 very large onions cut into wide rings
1 cup UNseasoned rice vinegar (cuts down sodium a lot)
3/4 cup of low sodium soy sauce
6-8 cloves garlic, peeled and rough sliced & chopped
1 Tbs. fresh grated ginger (I used the kind in the tube from the produce section)
3 bay leaves
2 tsp fresh grated black peppercorns
Olive oil
Directions:
Turn Ninja on Stove Top High. Preheat a minute or so. Add a few splashes of oil. Add chicken thighs. You will have to braise thighs in batches as not to crowd them. Braise chicken thighs about 5 minutes each side. Remove to platter to make room for next batch. When all of the thighs are braised, cover with foil to keep warm or put in warm oven. I wiped out some chicken fat at this point with some paper towels. Add another few tablespoons oil, toss in onions. Put lid on and turn Ninja to Stove Top Medium. Stir onions now and again. You don't want them to get really soft because you are going to stew them soon. Just give the onions a good head start. Add garlic, ginger, pepper, bay leaves and stir. Add rice vinegar and soy sauce, stir. Add braised chicken. Stir carefully. Turn to Slow Cook High. When it begins to bubble turn to Slow Cook Low. This is going to stew for 2 hours. Stir about every 30 minutes and each time try to break up some larger pieces of meat. Serve with slotted spoon over rice. I cheated and used Uncle Ben microwave rice. I served this with steamable green beans. I tossed them in olive oil and minced garlic in a hot pan for a few min.
**Added Comment by: Aurelia Dougan McCollom – This recipe would be very easy to cut in half. (for the soy sauce - you could also do ¼ cup plus two table spoons…..
½ cup plus ¼ cup equals ¾ cup. So if you divide both in half you get ¼ and 1/8. ¼ cup equals 4 tablespoons.
or technically slightly more than 1/3 of a cup. 1/3 is .333.)
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Amazingly Perfect Chicken*, By: Jennifer Parker, February 25, 2015
This is currently cooking in my Ninja. I'm choosing to serve it over white rice. I am cooking it for 7 hours, and using the sour cream.
Ingredients:
2 (0.87 oz.) packets dry chicken gravy mix
1 (10.75 oz.) can cream of chicken soup
1 lb. boneless skinless chicken breasts
2 cups water
garlic powder, black pepper, and salt to taste
½ cup sour cream (optional).
Rice, mashed potatoes, or noodles
Directions:
Season chicken breasts with garlic powder, black pepper, and just a tad bit of salt on both sides. The chicken gravy and cream of chicken soup already have salt in them, so don't go overboard on seasoning with salt. About a teaspoon should work.
In your Ninja, whisk together the gravy packets, cream of chicken soup, and water. Whisk until mostly smooth.
Add the seasoned chicken breasts. Be sure to get them covered in the gravy.
Cover and cook on Slow cook Low for 6-8 hours.
Once cooked, break chicken up into chunks, or shred with a fork.
Stir in sour cream at this time, (if using).
Serve over rice, mashed potatoes, or noodles.
Enjoy!!
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Amish Chicken (it makes its own gravy while baking) So simple!
found on the wall..
Ingredients:
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
Directions::
I think I would follow instructions as specified, but… Slow Cook Low in the Ninja 3-5 hours and test the chicken with a meat thermometer for doneness.
Original Directions:
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.
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Angel Chicken*, By: Vickey Crouch, February 2, 2015
If you're looking for a great chicken pasta recipe, you gotta try this one! This is my first meal I've cooked with the Ninja, and I'm hooked!
Serves 4.
Ingredients:
2 chicken breasts
¼ cup butter
½ cup diced onion (can use frozen)
2 garlic cloves, minced
1 package dry Italian salad dressing mix
1 can cream of mushroom soup
½ cup dry white wine or 1/2 cup chicken broth
6.5 ounces garlic and herbs cheese, (I used Alouette)
8 ounces sliced mushrooms, (optional)
8 ounces broccoli florets, (can use frozen)
1½ cup water
8 ounces penne pasta
Parmesan cheese
Directions:
Melt butter in Ninja on Stove Top High. Add chicken, onion, and garlic. Sauté until chicken is no longer pink.
Set Ninja to Stove Top Medium. Add salad dressing mix, wine/broth, and garlic and herbs cheese. Stir until cheese is melted. Stir in broccoli and mushrooms and simmer for 5 minutes.
Set Ninja to Oven 250°F. Add water and pasta. Cover and cook for 12 minutes. Sprinkle with Parmesan cheese and serve.
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Apple BBQ Chicken*, By: Sarita LePine, January 7, 2015
(Not spicy)
Ingredients:
4 boneless skinless chicken breasts
1 cup sweet bbq sauce
1 cup applesauce
2 cut up apples (sweet)
1 tsp pepper
1½ tsp chili powder
4 Tbs. brown sugar
Directions:
Mix bbq sauce and applesauce in a bowl. Add spices. Add cut up apples. Mix all together. Add a little sauce to the bottom of the Ninja. Place the 4 chicken breasts in the Ninja. Cover with the rest of the sauce. Turn your Ninja to Slow Cook Low for 4.5 hours. Served with broccoli and cheese and coleslaw.
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Apricot Chicken Nectar*, By: Tanya Cameron, January 26, 2015
Ingredients:
2 kg. Chicken pieces, (2 lbs)
Flour, to coat
475 gm apricot nectar, (1 lb)
1 package French onion soup mix
Directions:
Coat chicken pieces in plain flour. Add to your Ninja. Heat 1 tin of apricot nectar with a packet of dry French onion soup on the Stove (or microwave) until thick pour over chicken. Turn you Ninja to Slow Cook High for 2 hours. Turn to Slow Cook Low for one hour or until chicken is cooked. I served mine with mashed potatoes and vegetables.
Use temperature probe to test for doneness.
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Armand’s Simple Easy Chicken*, By: Armand Gamache, August 18, 2014
Ingredients:
2 precooked chicken breasts
2 small potatoes, sliced into coins
(handful) mushrooms, sliced
1 can Campbell’s Chunky Vegetable Noodle Soup
Directions:
Add all to your Ninja and set the Oven to 350°. Cook for about 45 minutes to 1 hour, or until potatoes are tender.
I used foil in the bottom for easy clean up.
**Added comment by: Aurelia Dougan McCollom – Armand drives a truck. To make clean-up easier, he lines the pot with foil.
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Asian Chicken & Potstickers*, By: Jessica Christovich Sanderson, October 22, 2015
Ingredients:
1 lb boneless skinless chicken - (I used thighs)
1 lb frozen potstickers - (I used chicken wontons from Costco)
1 small onion, diced
½ cup honey
¼-½ cup soy sauce
2 cloves minced garlic
¼ tsp red pepper flakes (optional--gives it a tiny bit of spice)
Directions:
Add everything to the Ninja and Slow Cook Low for 5 hours! I served with white rice and most of the kids liked it. (You can't please everyone.)
Note: Mine sat on Warm/Buffet for a few hours after cooking and the potstickers became very mushy and fell apart. Next time I will try putting them on the rack instead of mixing it together.
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Asian Chicken, Veggies & Rice 30 Minute Meal*, By: Carol F Neuman, February 23, 2016
Ingredients:
2 plain skinless chicken breasts
½ stick margarine
Salt & pepper, to taste
garlic & onion seasoning blend, to taste
2 packets Knorr Chicken Rice
1-16 oz package of Asian inspired vegetable medley
4 cups of water
Directions:
Turn the Ninja to Stove Top High while preparing your ingredients. Add margarine to melt while cutting up 2 chicken breasts into pieces. Brown the chicken pieces until they turn white. Season with salt, pepper, and garlic onion seasoning blend. When brown, add the chicken rice, and Asian vegetables. Pour in the water. Turn the to the Oven temperature of 300°F for 30 minutes. Fast, easy, and tasty!
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Asian Sticky Wings*, By: Rnjj Watanabe
Ingredients:
1 tablespoon rice vinegar (substitute with red or cider vinegar)
1 tablespoon sake (can use vodka )
4 tablespoons Hoisin sauce (used Koon Chun brand Hoisin)
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1- 4 tablespoons hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings (I used the middle joints)
Directions:
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through in oven 375°F.
When the wings are done, toss with the reserved sauce mixture.
Asian sticky wings, salad and rice.
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Bacon Cheesy Chicken, By: Danielle Phipps, July 29, 2014
Ingredients:
2 Tbs. olive oil
4-6 boneless, skinless chicken breasts
1/4 cup ranch
1/4 cup teriyaki sauce
10-12 slices bacon, cooked and crumbled
2 cups shredded cheese – your choice (cheddar was used in this recipe)
Directions:
1) Place olive oil in the bottom of the Ninja and put chicken on top.
2) Whisk together dressing and teriyaki sauce, pour over chicken.
3) Crumble bacon over the chicken.
4) Sprinkle with cheese.
5) Cover and Slow Cook Low for 6-8 hours.
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Bacon Mushroom Chicken, August 22, 2014
Ingredients:
6 chicken thighs
8 pieces of cooked bacon, diced into half inch pieces
1 onion, diced
2 tablespoons vegetable oil
4 cloves minced garlic
12 mushrooms, sliced
2 cups heavy cream
1/2 cup parmesan cheese
1 cup milk
1 cup water
3 tablespoons corn starch
salt and pepper to taste
Egg noodles or rice
Directions:
Turn your Ninja to Stove Top Medium, add the oil, sauté onion and garlic for about 10 minutes. Add the chicken, bacon, mushrooms and salt and pepper. Fry for about 16 minutes (turning once) or until the chicken is fully cooked. Remove the chicken.
Pour the water, cheese, milk and heavy cream on top of the mushroom/onion/garlic mixture.
Add the corn starch and whisk away for about 3 minutes. Next, reduce the heat to Stove Top Low and whisk a bit longer. Last, turn the Ninja to Slow Cook Low while you prepare to plate the meal.
Layer the noodles or rice with a piece of chicken and top with the creamy, saucy goodness. Add salt and pepper to taste.
Serves: 6
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Bacon Ranch Chicken*, By: Charlene Worley, August 10, 2018
Ingredients:
1½ lbs. boneless, skinless chicken breast
½ lb. bacon cooked and crumbled
1 packet Ranch dressing mix
8 oz. package cream cheese, cubed
1 tsp. garlic powder
2 tsp. onion powder
About 2 cups chicken broth
Cajun seasoning - to taste
Your favorite pasta
Directions:
Turn the Ninja to Stove Top High. Cook bacon until crisp. Remove, and wipe out Ninja. When bacon is cooled, crumble. Place in the refrigerator to keep cold. Place chicken, cream cheese, seasonings and ranch dressing in Ninja. Turn to Slow Cook Low for 6 hours.
When done, shred chicken and mix well with cream cheese. Add enough broth to give you the consistency you like for topping your pasta. Add bacon. Serve over pasta.
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Bacon Wrapped Cream Cheese Stuffed Chicken Breasts, By: Susan Fenton
Ingredients:
1 boneless skinless chicken breast
2 Tbs. cream cheese
1 Tbs. green onion, chopped
2 pieces bacon
Directions:
Made this yesterday in the Ninja. Cooked them on the toaster oven size cookie sheet on the rack. For the cream cheese I used Philadelphia cream cheese with chives.
Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll chicken breast up to conceal cream cheese, Wrap partially cooked bacon around chicken breast and secure with toothpick, Place on baking sheet and back for about 30 minutes at 375° F. Broil for about 5 minute to crisp bacon.
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Bacon Wrapped Apple Chicken (Slow Cook), By: Gael O’Brien
Ingredients:
4 boneless skinless chicken breasts
1 cup BBQ sauce I LOVE Sweet Baby Rays
1/4 cup brown sugar
1/8 cup lemon juice fresh or from a bottle
5 small apples peeled and chopped, I used gala
8 slices bacon
Directions:
In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.
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Bacon Wrapped Yard Bird Breast*, By: Sharon Anne Roeben-Whitworth, August 23, 2014
Organic chicken breast wrapped in maple bacon. They were seasoned with bay spice and pepper. Place the chicken on the rack. Turn your Ninja to Oven setting of 350°F, and bake for 1 hour. No Water was added to the pot. They were very tender and juicy.
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Baked Chicken*, By: Sigrid Arielle Moore, November 2, 2016
Rub the chicken with olive oil & lemon juice. Turn the Ninja to Stove Top High to begin preheating to get a good sear. Brown on each side until a deep golden brown. About 10 minutes. Remove the chicken and place your rack. Place the chicken on the rack. Turn to the Oven setting ot 425°F, and bake for 15 minutes. Reduce the temperature to 325°F and continue baking for 25 minutes longer. Test with a temperature probe for doneness.
You are not steaming. You are dry baking.
Make sure the pan is very hot to get a good sear.
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Baked Chicken*, By: Randall McGouirk, May 7, 2016
Ingredients:
3 lb whole chicken
Salt & pepper
Directions:
Season chicken with salt and pepper. Turn the Ninja to Stove Top High. Add about a Tbs. of olive oil and sear on all sides, until brown. Place the “red rack” in the Ninja pot. No liquid was added to the pot. The chicken will make its own juices. Turn the Ninja to the Oven setting of 350°F, for 1½ hours.
Poultry safe finished temperature is 165°.
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Baked Chicken*, By: Cori Ruppert, August 12, 2015
Season & marinate your chicken pieces with soy sauce, garlic, salt and pepper for 1 hour. Add 2 cups of water. Place the rack in the Ninja pot and add the chicken. Turn your Ninja to the Oven setting of 350°F and steam bake for 2 hours. It came out perfect.
**It’s 1 cup water for every 10 minutes of baking time. Start with 2 cups of water. Toward the end of cooking check to see if more water is needed. Poultry will make its own juice, so extra may not be needed.
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Baked Chicken Fajita*, By: Deb Mortvedt, June 4, 2015
Ingredients:
1 pound boneless, skinless chicken breast, cut into strips
2 Tbs. vegetable oil
2 tsp chili powder
1½ tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Ro-Tel)
1 medium onion, sliced
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
Directions:
Turn your Ninja to the Oven setting of 400°F and preheat about 10 minutes. degrees. Place chicken strips in your Ninja pot.
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.
Bake in Oven setting 400' for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
**I tried this tonight, next time I will bake just the chicken (oil and spiced) for 4 minutes at 400° before adding the rest because I usually double the recipe.
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Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
You can change the seasonings to your liking.
Ingredients:
4 Boneless, skinless chicken breasts
2 Tbs. butter
4 cloves of garlic, minced
1 can of chicken broth, divided
Pepper, to taste
Roasted garlic & herb seasoning, to taste
Onion salt, to taste
4 Tbs. brown sugar
½ Tbs. red pepper flakes, dep. on taste
2 Tbs. Worcestershire sauce
8-10 small red potatoes, halved or quartered depending on size
Garlic salt, to taste
¼ cup of butter, divided (dep. on taste)
½ cup shredded cheddar cheese, to taste
Turn Ninja to Stove Top High and add 2Tbs. of butter, minced garlic and 3Tbs. of chicken broth and let cook for a few minutes before adding the chicken seasoned with pepper, roasted garlic & herb seasoning and onion salt. Brown chicken on both sides, about 5 minutes each.
In the meantime, mix the brown sugar, red pepper flakes, 3Tbs. of chicken broth and Worcestershire sauce in a small bowl. Then, place the cut small red potatoes into the Ninja pan and sprinkle with garlic salt to taste and add pats of butter on top.
Once chicken is browned on both sides spoon brown sugar mixture over the tops of the chicken breasts. Mixture should run over and end up covering (mostly) the bottom of the pan too. Turn Ninja to Oven setting at 425°F and set timer for 25 minutes, (next time I may try taking it down to 375°F for 30 minutes). Add about ½ cup of chicken broth to the pot. Add the Ninja rack and set the pan on the rack. Cover pot. After about 15-20 minutes remove pan and rack and turn chicken and add additional broth if needed. Replace rack and pan. Sprinkle cheese over top of potatoes. Cover with lid and continue cooking for additional 5-10 more minutes or until chicken is done and potatoes are fork tender. **Added comment** - Cut up onions would be a good addition to the potatoes. Also, I should have added bacon bits with the cheese and served with sour cream.
Serve with green beans or your favorite vegetable. I cooked my green beans in a covered microwavable pan, adding about ½ cup of the chicken broth (save a little in case needed for chicken), 3T of Italian dressing and bacon bits. Cooked on high for 5 minutes and let sit in microwave until Ninja had 10 minutes to cook and then cooked for an additional 8-10 minutes on high, letting it sit in microwave until ready to eat.
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Baked Garlic Chicken and Julienne Potatoes*, By: Joann Miller Weiler
My first attempt at cooking in my Ninja, baked garlic chicken and julienne potatoes from a box mix. I cooked the chicken in the Ninja on the Stove Top High setting until brown. Put the chicken on a foil wrapped rack. I poured all the juice from cooking the chicken on top of that, then I put the julienne potatoes in the bottom of the Ninja and set the chicken & rack on top of the potatoes . Set the Oven temperature to 350°F for 30 minutes, or until done. The potatoes were a little iffy they got crispy on the bottom, kind of like a hash brown but they were still very good. All in all I would say a success for my first attempt.
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Baked Honey Mustard Chicken*, By: Deborah Walczak, March 15, 2015
The creamiest honey mustard chicken ever! It's so good, you'll want to eat the honey mustard itself with a spoon!
Ingredients:
8 bone-in, skin-on chicken thighs
3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste
2 tablespoons chicken stock, or more, to taste
1 tablespoon olive oil
3 sprigs rosemary
For the mustard rub:
1 tablespoon olive oil
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
Directions:
To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
Heat olive oil in Ninja on Stove Top High. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.
Cover your Ninja and cook reaching an internal temperature of 175°F, about 20 minutes.
*Added comment by: Linda Kloth - after browning the chicken, an oven temperature was not given. I did 350° for the 20 minutes. It worked and was very good!
****
Balsamic Chicken, Slow Cook*, By: Chris Feige, August 21, 2018
Ingredients:
3 boneless skinless chicken breasts
1 can dice tomatoes (you can use crushed or even just tomato sauce)
½ cup balsamic vinegar
½ onion, sliced (or chopped)
½ Tablespoon Italian Seasonings
garlic, salt and pepper - to taste
olive oil – for Ninja pot
Directions:
1. Swirl a little bit of olive oil in the bottom of the Ninja pot.
2. Place chicken breasts in the pot.
3. Add onion.
4. Season with garlic, salt, pepper and Italian seasonings.
5. Add tomatoes.
6. Pour balsamic vinegar over all.
7. Turn the Ninja to Slow Cook Low for 6 to 8 hours or Slow Cook High for 3 to 4 hours.
8. Serve over pasta. Make sure you spoon the sauce, onions and tomatoes over your pasta. Enjoy!!
****
Balsamic Chicken, Slow Cook, By: Amy McLaurin Mayo – Cross posted in Lighter Fare, Weight Watchers
I fixed this the other night and there was nothing left! I didn't even get a picture. My son said he felt like we were eating in a restaurant. Very easy to throw together in the Ninja and the flavors are amazing! It's also beautiful on the plate. My husband was even impressed, lol! The recipe and nutritional values are from skinnyms.
Ingredients:
4-6 boneless, skinless, chicken breasts (about 40 ounces)
2 14.5 oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
1 Tbs. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Directions:
Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta. (The next time I fix this, I am going to Slow Cook Low for 8 hours.)
Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Previous Points: 4 | Points Plus: 4 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g
****
Barbecue Chicken, By: Cindy Guth
It makes me giggle how many people liked this status. Well, I still had a taste for Barbecue chicken, so this is what I did:
Ingredients:
3.5 lb cut up chicken, skin on
3-4 Tbs. Olive oil
cut up onions
a few heaping tsp of chopped garlic (in a jar)
bbq sauce
Directions:
Add everything to your Ninja and brown the chicken on Stove Top High – about 4 minutes on each side. I took chicken out (leaving olive oil, garlic, onions) and I added 3 cups of water to the bottom, stirred it up. Re-add the chicken on the wire rack, and set it for 350° and steam bake for 30 min. Take the chicken out.
Pour off the liquid. Put the chicken back in the pot (not on the rack) along with the onions and garlic.
Add Sweet Baby Ray’s barbecue sauce, (or your favorite sauce) on all the pieces to coat them. Turn your Ninja back to Oven setting of 350°F, and bake (no liquids added) for 15-20 minutes. This made the barbecue sauce coat well and it even made the bottom crispy and a little blackened (and it did not burn). I flipped chicken over and again. Add more barbecue to coat the other side of the chicken pieces. Switch to Buffet setting to keep it warm while making the side dishes.
It was outstanding! The chicken was fall off the bone, and the barbecue was coating was so delicious! And it didn’t dry out like the grilled barbecue Chicky sometimes does. I love my Ninja!
****
Basil Pesto Chicken*, By: Bonnie Smith, January 24, 2017 – Cross Posted in Fast & Easy
Made basil pesto chicken for dinner tonight. I'm sure several of you have seen it floating around face book lately. It was a nice switch!
Put sliced chicken breast in the Ninja on the pyramid mat. Season with salt and pepper. Spread some basil pesto (store bought was used in this recipe) on the chicken pieces. Top with tomato slices. Turn the Ninja to the Oven setting of 350°F, and test for temperature after 15 minutes. When juices run clear, add shredded mozzarella cheese. Place a paper towel between the pot and the lid, to catch excess moisture from dripping onto the meal. Cook about 10 more minutes to melt cheese. Use a kitchen torch to brown the cheese. This dinner was served with tender crisp glazed carrots and salad.
****
BBQ Chicken*, By: Sandy Dunn Grimes, March 8, 2015
Ingredients:
4½ lbs. bone in chicken breast, skin removed
2 Tbs. garlic powder
1 large red onion, sliced
1- 18 oz bottle honey bbq sauce
1 cup Italian salad dressing
½ cup brown sugar
½ cup cider vinegar
¼ cup Worcestershire sauce
2 Tbs. liquid smoke (optional)
Directions:
Turn your Ninja to Stove Top High and brown the chicken. Pour liquid over the top. Turn your Ninja to Slow Cook Low for 5 hours. Remove chicken to cool. Take meat off the bones, and discard the bones. Pull or shred meat and return to your Ninja to heat through. You can turn to Buffet setting to keep warm. You can serve on bun, over baked potatoes or pretty much how you want.
And I must say this was really good!
****
BBQ Chicken*, By: Paula De Lira, December 16, 2014
It's delicious! My picky 1 year old and her sister (she's 3) both loved it! The little one ate a half sandwich and the oldest had almost a whole sandwich!
Ingredients:
2-4 chicken breasts, depending on size of your family
1 bottle of BBQ sauce (I used Sweet Baby Ray's Honey Chipotle)
1/4 cup vinegar
1/4 tsp crushed red pepper (it called for 1 tsp, but I have little ones)
1/4 cup brown sugar
1 tsp ground garlic
Directions:
Put chicken in Ninja. Mix all ingredients together in a bowl and then pour over the chicken. Cook on Slow Cook Low for 4-6 hours. Take chicken out and shred and return to sauce in Ninja for about 30 minutes. Serve.
**Added comment - I did cook my chicken first on oven mode at 350° for 10 minutes and then added sauce and slow cooked for 2½ hours and it fell apart.
****
BBQ Chicken, By: Adrienne Shepard
Hey all, so I made shredded BBQ chicken in mine and it was the best I've ever had. I just put a little oil in the pan and browned the chicken on both sides. I then poured about 1/3 cup of bbq sauce on top and set it to Slow Cook Low for 4 hours. When it was done slow cooking I removed the chicken and shredded it. I then placed the chicken back in the Ninja, added just a bit more sauce and then turned the Stove Top Medium for 10-15 minutes. This reduced and thickened the sauce w/o having to add flour and it caramelized the meat. It was truly delicious.
****
BBQ Chicken*, By: Jessica Conol
Ingredients:
1- 40 oz bag boneless skinless chicken tenders
Sauce:
3/4 cup shoyu
3/4 cup brown sugar
1/2 cup ketchup
3 slices of ginger
Garlic powder, (if you have garlic put around 2 cloves of garlic chopped)
2 to 3 Tbs. Oyster sauce
Sorry I don't really measure so I am kind of estimating the measurements.
Directions:
In a bowl, mix the sauce ingredients together. Taste, adjust if necessary. Set aside.
Each chicken tender I cut into 3 chunks. Add chicken to Ninja, pour sauce over chicken. Mix. Turn Ninja to Stove Top High. I noticed that it was bubbling a lot so change it to Stove Top Medium. I cooked for almost 45 minutes, stirring between cooking times
**Jessica lives in Hawaii and she states that “shoyu” is “soy sauce”. – Aurelia
****
BBQ Chicken*, By: April Boyd Rahn, May 5, 2014
Ok, this was a first for me and I wasn't 100% sure I was using it right. I seared the seasoned boneless breasts and then put in the Dr Pepper/ Sweet Baby Ray's mixture and turned the Ninja to the Oven setting of 375°F. I kept turning it down because it was boiling. It finished up in maybe 10-15 minutes (thin sliced breasts) and tasted great.
****
BBQ Chicken from Scratch*, By: Allana Alla Sverbil, July 12, 2015
Ingredients:
8 oz tomato sauce
4 oz can green chilies - drained
3 Tbs. red wine vinegar (can use cider vinegar instead)
2 Tbs. honey
1 Tbs. paprika (of choice)
1 Tbs. tomato paste
1 Tbs. Worcestershire sauce
2 tsp dry mustard
1 tsp chili powder
½ tsp salt
3½ lbs boneless & skinless chicken breast - cubed
1 large onion - finely diced
2 cloves garlic - minced
Prep:
1) Mix together: tomato sauce, green chilies, red wine vinegar, honey, paprika, tomato paste, Worcestershire sauce, dry mustard, chili powder, salt, diced onion, and minced garlic according to proportions listed above.
2) Cube chicken
Recipe:
1) Place mixture which was made in the prep into the main Ninja pot then place chicken breast into it and mix together so that all the chicken is covered in the mixture.
2) Cover with lid and set the Ninja to Slow Cook Low for 7 hours.
Serving:
Shred chicken and make into sandwiches - cheese optional
****
BBQ Chicken Sandwiches, By: Raine Miller, January 3, 2015
Made one of my standbys today: BBQ Chicken Sandwiches
Chicken breasts (number determined by how many people/how many days you want leftovers), sliced onion, and a generous amount of BBQ sauce (I use bottled). Cook on Slow Cook Low for 4+ hours (I've pushed it as long as 7). You'll want to break the breasts apart at some point to cover all surfaces with BBQ sauce. Shred with fork when cooked thoroughly, and mix well into the sauce.
Serve on a toasted onion roll with mayo, cheese and pickles.
****
BBQ Coca Cola Chicken*, By: Keri Hennecke-Steinruck, January 31, 2015
Making BBQ coca cola chicken, will post picture of it done tonight for dinner, pictures below of it all done
Ingredients:
1/3 cup ketchup
¼ cup BBQ sauce
2 tablespoons honey
1 can coca cola soda
Directions:
Add all ingredients and turn your Ninja to Slow Cook Low for 6 hours. When it was done I took the sauce out put it in a pan on the stove added cornstarch to make the sauce a little thinker and then put it back on top of the chicken.
**Added comment by Aurelia Dougan McCollom – Take the chicken out and make a slurry of cornstarch and water. Turn your Ninja to Stove Top High and add to the sauce in the Ninja. When thickened, return the chicken back to the Ninja. Turn your Ninja to Buffet to hold.
****
BBQ Shredded Chicken*, By: Jennifer Pfahler, June 19, 2015
Ingredients:
4-6 thawed chicken breasts
1 can chicken broth
Garlic salt
Poultry seasoning
BBQ sauce
Directions:
Put thawed chicken breasts in your Ninja on Slow Cook Low for 5 hours with some chicken broth, garlic salt and poultry seasoning. Temperature probe for doneness. Drain the broth to a bowl, and shred the chicken. Return the chicken to the Ninja and turn to Stove Top Low. Add bbq sauce and a little broth. Let it heat up. After heated, you can switch to Buffet/Warm to hold.
****
Beer Can Chicken*, By: Faith Dazzio Gutierrez, October 22, 2014
Well, I guess I should say it was a variation on beer can chicken. Basically, I just placed all the chicken pieces in the Ninja pot (not a whole one, although you can totally do a whole one in the Ninja), seasoned with a bunch of seasonings, then added half St. Arnold's Amber beer and half chicken broth. Cooked on Slow Cook Low for about 4 hours. About an hour and a half before it was done, I put the rack over the chicken and put baby red potatoes on it. They were soft and tasty and the chicken was super moist... I used legs and breasts only, because that's what my family likes.
****
Beer Chicken*, By: Migdalia Mc, February 28, 2017
Ingredients:
1 large pack of winglets (2lbs?)
1- 12 oz Corona
Goya adobo
Salamida Lemon Garlicious
Directions:
Coat your chicken with the Adobo. Place the chicken in a 1 gallon zip lock bag. Pour about half of the Garlicious marinade and place in refrigerator overnight. The next day place the chicken in the Ninja pot. Pour the beer over all. Turn the Ninja to Slow Cook Low for 8 hrs or Slow Cook High for 4 hours.
After cooking; this step is optional. Place all the chicken on a baking sheet using a spatula (it will fall off the bone) and place under the broiler for about 5 minutes. The leftover juice in the Ninja is to die for! Enjoy!
****
Best Chicken Breasts Ever, By: Patti Wagner Johnston, May 19, 2016
Ingredients:
2 large boneless skinless chicken breasts
1 can of cream of chicken soup
½ can of water
1 package of ranch dressing mix
2-3 carrots, cut
2-3 potatoes, quartered
Chicken base – optional for gravy flavor
Directions:
Place the chicken in the Ninja pot. Place the vegetables around the chicken. Mix ½ can of water with soup in a bowl and pour over the chicken. Sprinkle ranch dressing mix over top. Sprinkle the ranch dressing mix over the top. Set to Slow Cook Low for 6 hours. Add the chicken base for flavoring to make gravy. Shred the chicken before serving and top with gravy.
It was fantastic!! It's a keeper for us!!
****
Black Bean Chicken*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
1-2 pounds of sliced chicken breast
1 Tbsp olive oil
2 Tbs. canola oil
3 Tbs. minced garlic
1/3 green bell pepper diced
1 Shallot (chopped)
1 whole sweet onion (chopped)
1 dash of sugar
1-2 Tbs. black bean sauce
Directions:
Heat Ninja on Stove Top High. Once it heats up add the olive oil. Then add in the shallots, garlic, onions and green peppers. Cook until soft and remove. Set aside. Add canola oil to the Ninja and add in the sliced chicken. Cook until the chicken is completely browned. Once the chicken is brown, add back in the mixture of garlic, shallots, onions and bell pepper. Stir together well. Add in the black bean sauce and stir well being sure to coat all the ingredients. Toss in a dash of sugar and stir again. Turn off Ninja and allow it to cool for about 5 minutes.
*pair with rice and/or choice of sides.
****
Boneless Chicken Breast*, By: Kristen Gray Goble, June 24, 2015
Ingredients:
Boneless Chicken Breast - frozen
garlic salt, cumin and pepper – to taste
Four Cheese Mexican Cheese
Real Bacon Bites
Directions:
Season one side of the chicken with garlic salt and pepper. Turn to the Oven setting on 325°F and cook the frozen chicken for 20 minute. Turn to the other side and season with cumin and pepper. Let them cook until each of the sides are brown. Temperature probe for doneness. Cover with the cheese and bacon bites. Turn to the Oven setting of 250° until cheese was bubbly.
The Betty Crocker Julienne Potatoes were cooked on the Oven setting of 400°F for 20 minutes. Follow the directions on the back on the box.
The veggies were the Green Giant Steam bag. Cooked in the microwave.
****
Boneless Skinless Chicken Thighs, By: Monica Coleman, August 25, 2014
Ingredients:
Boneless, skinless chicken thighs
2 cans cream of chicken soup
1 package dry ranch dressing
Directions:
Add chicken to your Ninja. Stir soup in a bowl to make pourable and pour on the chicken. Sprinkle the dressing on top. Turn your Ninja to Slow Cook High for 3 ½ hours. You can also prepare this on Slow Cook Low. Increase cooking time to 5 hours.
****
Boneless Skinless Chicken Thighs*, By: Tammy Mullin Marsh, September 29, 2014
Ingredients:
boneless skinless chicken thighs
Directions:
It took about 40 minutes but they were still pretty frozen. Stove Top High until brown then Stove Top Low until done.
Season and dredge in flour, brown in coconut oil. Add perogies. How's that sound? Sounds easy and tasty to me.
Just added perogies on top with rack. They are frozen but still shouldn't take too long
****
Bourbon Chicken
Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes
¼ cup apple juice
1⁄3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
½ cup water
1⁄3 cup soy sauce
Directions:
Turn the Ninja to Stove Top High. Heat the oil.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining the ingredients. Turn the Ninja to Stove Top Low/Medium and heat until well mixed and dissolved. Return heat to Stove Top High.
Add chicken and bring to a hard boil.
Reduce heat to Stove Top Low/Medium and simmer for 20 minutes.
Serve over hot rice and ENJOY.
****
Bourbon Chicken (Easy)*, By: Debbie Sterner, May 7, 2019
Ingredients:
5-6 boneless chicken breast - (I used 2 breasts and 3 thighs)
3 Tbs. cornstarch
½ tsp salt
¼ tsp black pepper
4 Tbs. oil
2 cloves minced garlic
1 cup water
½ cup apple juice
¼ cup bourbon
½ cup chicken broth
2/3 cup lite soy sauce
1/3 cup ketchup
2 Tbs. apple cider vinegar
1 cup packed brown sugar
½ tsp onion powder
½ tsp ground ginger
½ tsp crushed red pepper flakes
Directions:
Turn the Ninja to Stove Top High to begin preheating for 5-7 minutes.
Cut the chicken into bite size pieces and toss with 2Tbs. cornstarch, salt & pepper.
Add 2 Tbs. oil to the pot. Cook the chicken for 3-4 minutes until cooked through. Repeat as many times until chicken is done. Remove the chicken from the Ninja.
Add garlic and cook 20 seconds, or just until fragrant.
Add in remaining ingredients (except cornstarch) and bring to a boil. When boiling, return the chicken.
Cook 10-15 minutes or until sauce has reduced
Add remaining cornstarch to small glass with 1 Tbs. of water and stir
Add it to pan and stir until thickened.
(Wild rice directions are in included in the Foodi manual.
Added comment - I put all the ingredients (not chicken) in a bowl first before cutting chicken. Then add when it calls for the rest of the ingredients. I always add more cornstarch on my chicken.
****
Bow Tie Pasta & Breaded Chicken Tenders*, By: Aurelia Dougan McCollom – (also in soups, stews, etc)
Ingredients:
1- 12 oz box Bow Tie pasta
6-8 breaded chicken tenders, (I use Tyson)
1- 45 oz jar Ragu
2 cups water
Add seasonings to Ragu, if you wish
Mozzarella cheese, (slices or shredded)
Directions:
Place pasta, Ragu, seasonings, & 1 cup of the water into the Ninja and set to Oven 325°F for 25 minutes. Place lid. Stir occasionally. (I stirred the pasta about every 10 minutes.)
The chicken I prepared in my Jet Stream Oven (made by Nesco), while the pasta was cooking. During the last 15 minutes of cooking, stir again and if sauce looks to thick add more water. I ended up using 2 cups, total. Add chicken @ this time. Stir. I tested pasta for doneness and ended up for a total cooking time of 27 minutes. Add mozzarella and melt. It was wonderful!!!
****
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Layered Meals
Ingredients:
1-2 lbs boneless, skinless chicken breast
Olive oil
Seasonings of your choice
Bread crumbs
Potatoes, sliced into rounds, amount for your family
Snow peas
Onions, sliced
Directions:
Dip the chicken in olive oil and seasonings (you can choose your favorite). Add the seasoned chicken to your breadcrumbs. Turn your Ninja to Stove Top High until browned. Put the snow peas, potatoes (sliced in circles) and onions into the base of the Ninja. Place the rack and add the chicken. Turn to the Oven setting of 425° and bake until vegetables are done.
**Added comment by: Aurelia Dougan McCollom – when using the bread crumbs, also try using ½ Panko crumbs and ½ seasoned bread crumbs.
****
Breaded General Tso Chicken*, By: Allana Alla Robinson, July 3, 2016
Chicken Ingredients:
2 lbs chicken breast tenderloins
4 carrots - cut into strips
2 bell peppers - cut into strips
2 bundles of scallions - cut into bite size pieces
Plain bread crumbs
Ground black pepper - to taste
Olive oil
Sauce Ingredients:
4 tablespoons hot sauce of choice (we used Texas Pete Hot Sauce)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons light brown sugar
5 cloves minced fresh garlic
1 tablespoon minced fresh ginger
2 tablespoons water
Prep:
Create the sauce by whisking together all the ingredients which are listed under Sauce Ingredients and set to the side.
Cut vegetables based on notes above - set to the side.
Coat chicken breast tenderloins in a mixture of bread crumbs and ground black pepper
Recipe:
**cook with the lid off
1) Add oil to the Ninja pot then add in the coated chicken breast tenderloins. Set the Ninja to Stove Top High. Brown until the first side turns brown.
2) Once the first side turns brown, gently flip to the other side and brown that side as well.
3) Once both sides are browned, add in sauce and vegetables. Gently mix together the tenderloins, sauce, and vegetables. Cook until vegetables reach your desired doneness - stir occasionally.
Serve:
As is or over rice
****
Brian's Buttermilk 'n Bacon Baked 'Fried' Chicken*, By: Brian M Almashie, August 9, 2014
Ingredients:
Marinade/Wet Coating:
2 large eggs
1 cup ranch dressing
1/2 cup buttermilk
2 cloves garlic, crushed
1 Tbs. salt and pepper
Tabasco (to taste)
Mix and put in plastic zip lock bag with 4 lbs chicken (skin on). Place in fridge for 12-24 hours.
Dry Coating:
1 cup whole grain bread crumbs, whole wheat crackers (crushed) or corn flakes cereal
1/2 cup steel cut oats
1/3 cup white whole wheat flour
1/2 cup bacon (crumbled)
Fresh thyme, rosemary, basil, parsley and 1 Tbs. salt and pepper
chili flakes (to taste).
Directions:
Combine coating ingredients and process in food processor until combined and coarse.
Preheat Ninja to Oven 375°. Remove chicken from bag and let drain on rack for a few minutes. Put coating ingredients in a glass dish or bag and coat chicken pieces one by one. Put chicken on rack and bake until chicken reaches 180° degrees. Do Not Add Liquid to pot.
I add bacon to my baked chicken coating and it always gets rave reviews. If making this for 3+ use the oven. The Ninja is only good for one or two servings.
NOTE: Picture shows the chicken right after I put it in the Ninja. I forgot to take one after baking it (which took about 1 hour and 15 minutes).
****
Brined Chicken Breasts, October 4, 2015
Ingredients:
¼ cup coarse salt
¼ cup firmly packed dark- brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver
Directions:
Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
Turn your Ninja to Stove top High and heat at least 10 minutes to get a good sear on your chicken. Turn and sear the opposite side. To be sure that the chicken breasts are cooked thoroughly, use an instant digital Cooking or meat thermometer for the proper temperature of 165 degrees F.
****
Broccoli and Cheese Stuffed Chicken Breasts*, By: Danielle Phipps, August 6, 2014
Turn your Ninja to Stove Top High and brown in 2 Tbs. of olive oil. After they are browned, take them out. Add 1-2 cups of water to the pot with some wine, (or any seasoning you prefer) for the moisture. You can also use broth for steam baking. Pace your rack with the breasts on top. Turn your Ninja to 350° for 40 minutes. Place the lid. They were perfect! Ssssssoooooo good!
****
Buffalo Chicken - Shredded, By: Amanda Sergent Hillman
Ingredients:
1 bag chicken breasts
1 bottle of your favorite hot sauce
2 packages of ranch mix dressing
Directions:
Turn the Ninja to Slow Cook High and time set for 4 hours. We shredded it and are eating it on buns with steak fries as a side. Super easy and so very yummy! (I LOVE MY NINJA!!!! )
****
Buffalo Chicken – Shredded, By: Carol Adrian H
**This is a large recipe. Please feel free to cut it in half if needed. We have a large family**
6 lbs of chicken breasts (my chicken breasts were very thick)
¾ cup water or broth (I use broth)
2 ranch dressing dry seasoning envelopes
24 oz Franks Red Hot wing sauce
Place chicken breasts in Ninja with water on Slow Cook Low setting for 4 hours.
Remove chicken and shred with forks.
Drain most of the broth, leave about ½ - ¾ cup for some moisture.
Return chicken to Ninja and mix with 2 dry ranch packets Hidden Valley Ranch, and hot sauce.
Cook on Slow Cook Low setting for 30 minutes.
Serve with shredded cheese, tortillas, buns, tortilla chips or whatever sound good.
FYI…. If you are decreasing this recipe, I suggest you using only 1 packet of seasonings.. Aurelia
****
Buffalo Chicken Sliders*, By: Paula De Lira, January 20, 2015
Ingredients;
2 boneless chicken breasts
1 bottle buffalo wing sauce
½ bottle hot sauce
1 packet dry ranch mix
1 package of slider buns
2 Tbs. butter
2 Tbs. minced garlic
Directions:
Turn Ninja on Slow Cook Low and add butter, garlic & chicken. Season with salt, pepper & whatever seasonings you prefer.
In a bowl, add the bottle of wing sauce, half the bottle of hot sauce & the ranch packet. Add to chicken, and cook on Slow Cook Low for 4 hours, stirring occasionally.
Shred chicken & add back to sauce for another 30 minutes. Serve on slider rolls with extra sauce & ranch dressing.
****
Buffalo Chicken: Slow Cooked & Sloppy*, By: Allana Robinson, December 28, 2018
Ingredients:
4 skinless boneless chicken breasts
1- 12 fl. oz bottle Franks red hot sauce
1- 16 fl. oz bottle Ranch dressing (or you can use 1-2 dry ranch packets)
1- 8 oz block cream cheese
2 cups chicken broth
ground black pepper, to taste
olive oil - splash
Prep:
Season chicken with ground black pepper
Recipe:
1) Add a splash of olive oil & coat the bottom of the Ninja pot.
2) Add seasoned chicken breast.
3) Add the chicken broth.
4) Add the hot sauce.
5) Add the ranch dressing.
6) Gently mix the liquids together & make sure it is evenly spread out.
7) Break the cream cheese into dots & evenly spread it out.
8) Stir.
9) Turn the Ninja to Slow Cook Low for 8 hours.
Serving:
Shred or keep as is - can be used as for sliders or dip.
Can serve with jack or cheddar cheese & crispy fried onions.
*Added comment by: Bonnie Smith - mmmm, love the sandwiches. We put lettuce, cheese and bleu cheese dressing on them. Hubby adds tomato too.
*Added comment by: Missy Perkins Shaffer - all of it sounds good to me. I was thinking blue cheese crumbles. It’s probably all about what part of the country you were raised.
****
Buffalo Ranch Chicken - Non-Traditional*, By: Allana Alla Robinson, August 5, 2018
Ingredients:
2 cups Franks red hot sauce
1- 1 oz. packet dry ranch seasoning
1 cup low sodium chicken broth
1/3 cup light brown sugar
4 skinless chicken breasts
ground black pepper - to taste
garlic powder - to taste
Directions:
To the Ninja pot, add the chicken breasts. Evenly coat them with dry ranch seasoning and light brown sugar. Add garlic powder & ground black pepper to taste. Next, add the hot sauce and chicken broth - try to evenly spread this out. Turn the Ninja to Slow Cook Low for 8 hours.
Serve as is, on sliders, or in a salad.
****
Burritos*, By: Aurelia Dougan McCollom, April 28, 2014
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 pieces
1/2 medium sweet red pepper, chopped, (this I did not have)
1/2 medium green pepper, chopped - I did not add this to the marinade!
1/2 cup chopped onion – I did not add this to the marinade!
*6 flour tortillas (burrito size), warmed
*1 can refried beans, (16 oz)
*Mexi-blend shredded cheese
Directions:
Put all of the first 10 ingredients (not onions, or green pepper), into a sealed bowl or Zip bag and marinate for a couple hours. (I did mine over night).
Turn your Ninja to Stove Top High and add your mixture. When almost cooked through, add the chopped green pepper and onion. When done, take everything out of the Ninja. No need to wipe it out!
Heat the refried beans in the microwave to soften.
Warm your tortilla and spread the center toward the outer edge. Put a layer of meat down the center and sprinkle cheese across the top. Roll your tortilla and place seam side down in your Ninja. You are still using Stove Top High. Brown on 2 top and bottom or turn it to brown the sides if you prefer.
Move to you platter and take a picture!!! J Top with your favorite sauce and sour cream.
**This is actually my recipe for my Fajitas!**
****
Butter Chicken (Chicken Makhani), Slow Cook*, By: Barb Ruiz Rizzio-Meyer
I am posting the original recipe from my Pinterest page as is and noting the changes I made in red. (because FB does not recognize font colors, Anything in parenthesis will be considered “red.”) I love to experiment in the kitchen and sometimes recipes are more like science experiments to me!
Ingredients:
1 pound boneless skinless chicken breast, cut into bite size chunks (I actually used 1.5 lbs)
1/2 onion, finely minced (I used 1 whole onion sliced)
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger or ground ginger
1 teaspoon curry powder
1-2 teaspoons curry paste (I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala (I increased this about 1 additional tablespoon at the end)
1/2-1 teaspoon turmeric (I used 1 teaspoon)
1 teaspoon cayenne pepper (I would use ¼ teaspoon next time and add more to taste)
1/4 teaspoon salt (I ended up using ½ teaspoon, so start with ¼ and add more to taste)
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or light (I used light)
1/2 cup Greek yogurt (I used 0%)
1/4 cup half and half or heavy cream (I used fat free half and half)
1 teaspoon brown sugar
1 cardamom pod, open pod and add seeds only
cooked white rice, for serving
Naan bread, optional
Directions:
I started the recipe as noted above in ingredients in black. I realized pretty early on that the ratio of chicken to sauce was off, so I added another ½ lb of chicken. You want sauce to dip in. When it was done, it was very spicy, and I love very spicy food! But I would definitely cut back on the amount of cayenne next time. In addition, there was no sweetness to the chicken. Any chicken makhani I have had in Indian restaurants has a bit of cinammony sweetness to it. I did a little research and ended up adding extra garam masala. A recipe by
Bal Arneson, an Indian cook on Food Network, adds brown sugar and cardamom to hers, so I added ½ teaspoon brown sugar and a cardamom pod. I let it cook on slow cook for about another hour so all the flavors mixed together. I added an additional ½ teaspoon brown sugar and extra salt. I did add a little splash of extra half and half because I was trying to cut the spice a bit.
In a large bowl mix together the coconut milk, Greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Add olive oil to already heated Ninja. Once hot, add chicken and brown. Remove chicken and add onion. Cook onion until brown (this adds so much flavor to Indian food!). Add the chicken and then pour the coconut milk and spice mixture over the chicken. Add the butter and place the lid on the Ninja. Cook on Slow Cook High for 4 hours or on Slow Cook Low for 6 to 8 hours.
Serve over rice with Naan for dipping!
****
Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Rice
Ingredients:
1 lb chicken breasts, cut in small pieces
2 Tbs. butter
1 onion, chopped
Simply Asian seasoning packet – (Taste of India is another option)
15 oz tomato sauce
2 cups cooked rice
½ cup of light or heavy cream, (half & half was used in this recipe)
Directions:
Make the rice in the Ninja. Remove and wipe out the Ninja. Turn the Ninja to Stove Top High. Add the chicken to brown. Remove and set aside. Add the butter. Sauté the onions and return the chicken to the Ninja pot. Add the seasoning packet and tomato sauce. Reduce the heat to Stove Top Low and simmer for 15 minutes. Add the cream. Continue simmering for 10 minutes to thicken the sauce. Makes 6 servings.
The original recipe calls for 12 different spices that are unavailable in our area. The spice packets suggested are available online.
When making this next time, I will cook the rice with the meal instead of ahead of time. Stir often and check moisture to prevent sticking.
Enjoy. Serves 4-6
****
Butterball Boneless Turkey Roast*, By: Tammy Ullrich, April 30, 2017
Ingredients:
3 lb. Butterball Boneless Turkey Roast
1 cup chicken broth
olive oil
minced garlic, to taste
cayenne pepper, to taste
Italian Seasoning, to taste
1 envelope Lipton Onion Soup mix
Directions:
Unwrap turkey. Remove netting. OR (Leave netting on if you prefer)
Mix olive oil, garlic, cayenne pepper, and Italian seasoning in small bowl.
Rub mixture on turkey roast.
Place in the Ninja pot.
Pour 1 cup chicken broth in the Ninja.
(I decided to pour an envelope of Lipton Onion Soup mix over the top of turkey).
Turn the Ninja to Slow Cook Low for 5-6 hours. I checked it at 6 hours it was done.
Temp should be 180°F. It was over 180 so next time I'll check sooner.
Very tasty!
Note: It's not burned. That's the onion soup mix on top.
****
Buttermilk-Ranch Chili Pepper Baked Chicken*, By: Brian M Almashie
Brine 6 pieces of chicken (any, with or without skin, your choice) in the refrigerator in a large pot filled with water along with 1/2 C soy sauce, 1/2 brown sugar, 1/4 C salt as well as a few cloves of garlic and fresh herbs (I use rosemary, thyme, parsley and basil). Brine for at least 12 hours, better if done overnight. Use this brine anytime you do chicken. If you don't have room in the fridge, set the pan in the sink and make sure it is kept cold by covering the pan with a lid and filling the sink with very cold ice water up to the top of the pan so the pan/chicken stays really cold.
Remove chicken from brine, let sit for 30 minutes and then pat it dry and on set the pieces baking rack. Grab 4 large dishes and fill each as stated.
Dish 1: 4 eggs and 1/2 C buttermilk (whipped). You can use any other milk if you don't have buttermilk (whole, half and half, 2%).
Dish 2: Flour (any kind you want) with 1/2 t of salt and pepper.
Dish 3: 2 eggs, 1 C fresh ranch buttermilk dressing and 2 cloves garlic and a few splashes of Tabasco (both optional).
Dish 4: 1 C Panko crumbs, 1 C whole wheat bread crumbs, 1/2 C Parmesan cheese, 1 t black pepper and 1 t red chili flakes (if you like it spicy).
Take chicken and dip in first pan (eggs/milk) until covered, then dip in second pan (flour) until covered. Do this for all 6 pieces. If you run out of any of the ingredients in the pans, just make more.
Continue with pan 3 and dip each piece in the egg buttermilk dressing followed by the Panko/breadcrumb mixture.
NOTE: If I had chives and/or parsley, I would have added those to the bread crumbs as well-fresh or dried will work but I always use fresh. So, once everything is dipped and done, it will look like the attached picture.
Turn the Ninja on Oven 375° and put as many pieces that will fit on the rack FACE DOWN and bake for 30 minutes. Then, using tongs, turn the chicken pieces over and bake for an additional 30 minutes. DO NOT use steam bake, just the regular oven feature. If you have a lot of chicken it will take 2 batches.
TIP: This recipe will also work great in the oven on a baking pan with a rack on it. You don't want the chicken sitting right on the pan, it needs to be elevated for even cooking and to avoid it getting soggy. In the oven, you don't need to turn it, just in the Ninja. If you are doing a lot of chicken, the oven is a better bet. The Ninja version works good for one or two people. If you are watching calories, use chicken breasts without the skin and whole wheat breadcrumbs/Panko.
IMPORTANT! Always brine your chicken for any Ninja recipe you use. It makes it super moist. For this recipe, the fresh buttermilk dressing gives it a great flavor. I use fresh from the refrigerated section of the store like Simply Dressed and NOT the unrefrigerated heavily processed dressing (Wishbone). This makes it different from most recipes and gives it a nice flavor. You can also use Italian, Cesar or even blue cheese if you are so inclined. Experiment and enjoy!
-Brian
****
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.
****
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
****
"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
The recipes follow the last listing! Scroll down!
You Will Find:
3 Envelope Chicken Breasts, By: Tammy Ullrich, June 3, 2014
(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Adobo Chicken, By: Teresa Bloom, May 5, 2014
Amazingly Perfect Chicken*, By: Jennifer Parker, February 25, 2015
Amish Chicken
Angel Chicken*, By: Vickey Crouch, February 2, 2015
Apple BBQ Chicken*, By: Sarita LePine, January 7, 2015
Apricot Chicken Nectar*, By: Tanya Cameron, January 26, 2015
Armand’s Simple Easy Chicken*, By: Armand Gamache, August 18, 2014
Asian Chicken & Potstickers*, By: Jessica Christovich Sanderson, October 22, 2015
Asian Chicken, Veggies & Rice 30 Minute Meal*, By: Carol F Neuman, February 23, 2016
Asian Sticky Wings*, By: Rnjj Watanabe
Bacon Cheesy Chicken, By: Danielle Phipps, July 29, 2014
Bacon Mushroom Chicken, August 22, 2014
Bacon Ranch Chicken*, By: Charlene Worley, August 10, 2018
Bacon Wrapped Apple Chicken (Slow Cook), By: Gael O’Brien
Bacon Wrapped Cream Cheese Stuffed Chicken Breasts, By: Susan Fenton
Bacon Wrapped Yard Bird Breast*, By: Sharon Anne Roeben-Whitworth, August 23, 2014
Baked Chicken*, By: Sigrid Arielle Moore, November 2, 2016
Baked Chicken*, By: Randall McGouirk, May 7, 2016
Baked Chicken*, By: Cori Ruppert, August 12, 2015
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
Baked Garlic Chicken and Julienne Potatoes*, By: Joann Miller Weiler
Baked Honey Mustard Chicken*, By: Deborah Walczak, March 15, 2015
Balsamic Chicken, Slow Cook*, By: Chris Feige, August 21, 2018
Balsamic Chicken, Slow Cook, By: Amy McLaurin Mayo – Cross posted in Lighter Fare, Weight Watchers
Barbecue Chicken, By: Cindy Guth
Basil Pesto Chicken*, By: Bonnie Smith, January 24, 2017 – Cross Posted in Fast & Easy
BBQ Chicken*, By: Sandy Dunn Grimes, March 8, 2015
BBQ Chicken*, By: Sandy Dunn Grimes, March 8, 2015
BBQ Chicken*, By: Paula De Lira, December 16, 2014
BBQ Chicken, By: Adrienne Shepard
BBQ Chicken*, By: Jessica Conol
BBQ Chicken*, By: April Boyd Rahn, May 5, 2014
BBQ Chicken from Scratch*, By: Allana Alla Sverbil, July 12, 2015
BBQ Chicken Sandwiches, By: Raine Miller, January 3, 2015
BBQ Coca Cola Chicken*, By: Keri Hennecke-Steinruck, January 31, 2015
BBQ Shredded Chicken*, By: Jennifer Pfahler, June 19, 2015
Beer Can Chicken*, By: Faith Dazzio Gutierrez, October 22, 2014
Beer Chicken*, By: Migdalia Mc, February 28, 2017
Best Chicken Breasts Ever, By: Patti Wagner Johnston, May 19, 2016
Black Bean Chicken*, By: Tamyra RiselikethePhoenix Murphy
Boneless Chicken Breast*, By: Kristen Gray Goble, June 24, 2015
Boneless Skinless Chicken Thighs, By: Monica Coleman, August 25, 2014
Boneless Skinless Chicken Thighs*, By: Tammy Mullin Marsh, September 29, 2014
Bourbon Chicken
Bourbon Chicken (Easy)*, By: Debbie Sterner, May 7, 2019
Bow Tie Pasta & Breaded Chicken Tenders*, By: Aurelia Dougan McCollom – Cross Posted in Pasta
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Layered Meals
Breaded General Tso Chicken*, By: Allana Alla Robinson, July 3, 2016
Brian's Buttermilk 'n Bacon Baked 'Fried' Chicken*, By: Brian M Almashie, August 9, 2014
Brined Chicken Breasts, October 4, 2015
Broccoli and Cheese Stuffed Chicken Breasts*, By: Danielle Phipps, August 6, 2014
Buffalo Chicken*, By: Amanda Sergent Hillman
Buffalo Chicken, Shredded, By: Carol Adrian H
Buffalo Chicken Sliders*, By: Paula De Lira, January 20, 2015
Buffalo Chicken: Slow Cooked & Sloppy*, By: Allana Robinson, December 28, 2018
Buffalo Ranch Chicken - Non-Traditional*, By: Allana Alla Robinson, August 5, 2018
Burritos*, By: Aurelia Dougan McCollom, April 28, 2014
Butter Chicken (Chicken Makhani), Slow Cook *, By: Barb Ruiz Rizzio-Meyer
Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Rice
Butterball Boneless Turkey Roast*, By: Tammy Ullrich, April 30, 2017
Buttermilk-Ranch Chili Pepper Baked Chicken*, By: Brian M Almashie
3 Envelope Chicken Breasts, By: Tammy Ullrich, June 3, 2014
Ingredients:
4-6 boneless skinless chicken breasts
1 envelope Ranch Salad Dressing mix
1 envelope Italian Salad Dressing mix
1 envelope Chicken Gravy mix
1 cup water
Combine the mixes with the cold water and pour over the chicken. Turn your Ninja to Slow Cook Low for 4-6 hours. You can also use Slow Cook High for 2-4 hours.
*****
(The) Adaptable Fiesta Chicken Dinner #1, By: Linda LeClair, May 8, 2015
Ingredients:
4 chicken breast
1 packet low sodium taco seasoning
1 can pinto beans, rinsed
1 can Ro-Tel
1 can corn, drained
1- 8 oz. block cream cheese, cut up
tortilla chips, Mexi-cheese, taco sauce and sour cream – optional for garnish
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½ hours. Stir occasionally. Serve over tortilla chips with some Mexi-cheese, taco sauce and sour cream. It was very good. Next time will try with ground beef.
****
(The) Adaptable Fiesta Chicken Dinner #2, By: Deborah Holloway Adams, May 8, 2015
Ingredients:
6 chicken breasts, a packet dry spicy ranch dressing mix
1 can of Ro-Tel tomatoes
1 can of black beans, (partially drained)
8 oz frozen corn
8 oz. cream cheese, cut in pieces
Directions:
Add all of the ingredients with cream cheese on top. Turn your Ninja to Slow Cook High for about 3 hours. Stir occasionally. The chicken breasts were small so I used 6.
****
(The) Adaptable Fiesta Chicken Dinner #3, By: Joanna Tuttle Hatten, May 8, 2015
Ingredients:
4 chicken breast
1 packet Fiesta Ranch mix, (by the salad dressing)
1 can black beans
1 can Ro-Tel
1 can corn, not drained
1 block cream cheese
Directions:
Add all to the Ninja placing the cream cheese on top. Turn to Slow Cook High for 3½-4 hours, or Slow Cook Low 5 hours. Stir occasionally.
Added comment by: Mary Cordell - When done, shred the chicken using 2 forks. Stir to mix. Serve in a bowl that is lined with a tortilla strips to eat.
It also makes a great dip for chips.
****
Adobo Chicken, By: Teresa Bloom, May 5, 2014
Ingredients:
boneless, skinless chicken thighs (approx 12)
2 very large onions cut into wide rings
1 cup UNseasoned rice vinegar (cuts down sodium a lot)
3/4 cup of low sodium soy sauce
6-8 cloves garlic, peeled and rough sliced & chopped
1 Tbs. fresh grated ginger (I used the kind in the tube from the produce section)
3 bay leaves
2 tsp fresh grated black peppercorns
Olive oil
Directions:
Turn Ninja on Stove Top High. Preheat a minute or so. Add a few splashes of oil. Add chicken thighs. You will have to braise thighs in batches as not to crowd them. Braise chicken thighs about 5 minutes each side. Remove to platter to make room for next batch. When all of the thighs are braised, cover with foil to keep warm or put in warm oven. I wiped out some chicken fat at this point with some paper towels. Add another few tablespoons oil, toss in onions. Put lid on and turn Ninja to Stove Top Medium. Stir onions now and again. You don't want them to get really soft because you are going to stew them soon. Just give the onions a good head start. Add garlic, ginger, pepper, bay leaves and stir. Add rice vinegar and soy sauce, stir. Add braised chicken. Stir carefully. Turn to Slow Cook High. When it begins to bubble turn to Slow Cook Low. This is going to stew for 2 hours. Stir about every 30 minutes and each time try to break up some larger pieces of meat. Serve with slotted spoon over rice. I cheated and used Uncle Ben microwave rice. I served this with steamable green beans. I tossed them in olive oil and minced garlic in a hot pan for a few min.
**Added Comment by: Aurelia Dougan McCollom – This recipe would be very easy to cut in half. (for the soy sauce - you could also do ¼ cup plus two table spoons…..
½ cup plus ¼ cup equals ¾ cup. So if you divide both in half you get ¼ and 1/8. ¼ cup equals 4 tablespoons.
or technically slightly more than 1/3 of a cup. 1/3 is .333.)
****
Amazingly Perfect Chicken*, By: Jennifer Parker, February 25, 2015
This is currently cooking in my Ninja. I'm choosing to serve it over white rice. I am cooking it for 7 hours, and using the sour cream.
Ingredients:
2 (0.87 oz.) packets dry chicken gravy mix
1 (10.75 oz.) can cream of chicken soup
1 lb. boneless skinless chicken breasts
2 cups water
garlic powder, black pepper, and salt to taste
½ cup sour cream (optional).
Rice, mashed potatoes, or noodles
Directions:
Season chicken breasts with garlic powder, black pepper, and just a tad bit of salt on both sides. The chicken gravy and cream of chicken soup already have salt in them, so don't go overboard on seasoning with salt. About a teaspoon should work.
In your Ninja, whisk together the gravy packets, cream of chicken soup, and water. Whisk until mostly smooth.
Add the seasoned chicken breasts. Be sure to get them covered in the gravy.
Cover and cook on Slow cook Low for 6-8 hours.
Once cooked, break chicken up into chunks, or shred with a fork.
Stir in sour cream at this time, (if using).
Serve over rice, mashed potatoes, or noodles.
Enjoy!!
****
Amish Chicken (it makes its own gravy while baking) So simple!
found on the wall..
Ingredients:
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
Directions::
I think I would follow instructions as specified, but… Slow Cook Low in the Ninja 3-5 hours and test the chicken with a meat thermometer for doneness.
Original Directions:
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.
****
Angel Chicken*, By: Vickey Crouch, February 2, 2015
If you're looking for a great chicken pasta recipe, you gotta try this one! This is my first meal I've cooked with the Ninja, and I'm hooked!
Serves 4.
Ingredients:
2 chicken breasts
¼ cup butter
½ cup diced onion (can use frozen)
2 garlic cloves, minced
1 package dry Italian salad dressing mix
1 can cream of mushroom soup
½ cup dry white wine or 1/2 cup chicken broth
6.5 ounces garlic and herbs cheese, (I used Alouette)
8 ounces sliced mushrooms, (optional)
8 ounces broccoli florets, (can use frozen)
1½ cup water
8 ounces penne pasta
Parmesan cheese
Directions:
Melt butter in Ninja on Stove Top High. Add chicken, onion, and garlic. Sauté until chicken is no longer pink.
Set Ninja to Stove Top Medium. Add salad dressing mix, wine/broth, and garlic and herbs cheese. Stir until cheese is melted. Stir in broccoli and mushrooms and simmer for 5 minutes.
Set Ninja to Oven 250°F. Add water and pasta. Cover and cook for 12 minutes. Sprinkle with Parmesan cheese and serve.
****
Apple BBQ Chicken*, By: Sarita LePine, January 7, 2015
(Not spicy)
Ingredients:
4 boneless skinless chicken breasts
1 cup sweet bbq sauce
1 cup applesauce
2 cut up apples (sweet)
1 tsp pepper
1½ tsp chili powder
4 Tbs. brown sugar
Directions:
Mix bbq sauce and applesauce in a bowl. Add spices. Add cut up apples. Mix all together. Add a little sauce to the bottom of the Ninja. Place the 4 chicken breasts in the Ninja. Cover with the rest of the sauce. Turn your Ninja to Slow Cook Low for 4.5 hours. Served with broccoli and cheese and coleslaw.
****
Apricot Chicken Nectar*, By: Tanya Cameron, January 26, 2015
Ingredients:
2 kg. Chicken pieces, (2 lbs)
Flour, to coat
475 gm apricot nectar, (1 lb)
1 package French onion soup mix
Directions:
Coat chicken pieces in plain flour. Add to your Ninja. Heat 1 tin of apricot nectar with a packet of dry French onion soup on the Stove (or microwave) until thick pour over chicken. Turn you Ninja to Slow Cook High for 2 hours. Turn to Slow Cook Low for one hour or until chicken is cooked. I served mine with mashed potatoes and vegetables.
Use temperature probe to test for doneness.
****
Armand’s Simple Easy Chicken*, By: Armand Gamache, August 18, 2014
Ingredients:
2 precooked chicken breasts
2 small potatoes, sliced into coins
(handful) mushrooms, sliced
1 can Campbell’s Chunky Vegetable Noodle Soup
Directions:
Add all to your Ninja and set the Oven to 350°. Cook for about 45 minutes to 1 hour, or until potatoes are tender.
I used foil in the bottom for easy clean up.
**Added comment by: Aurelia Dougan McCollom – Armand drives a truck. To make clean-up easier, he lines the pot with foil.
****
Asian Chicken & Potstickers*, By: Jessica Christovich Sanderson, October 22, 2015
Ingredients:
1 lb boneless skinless chicken - (I used thighs)
1 lb frozen potstickers - (I used chicken wontons from Costco)
1 small onion, diced
½ cup honey
¼-½ cup soy sauce
2 cloves minced garlic
¼ tsp red pepper flakes (optional--gives it a tiny bit of spice)
Directions:
Add everything to the Ninja and Slow Cook Low for 5 hours! I served with white rice and most of the kids liked it. (You can't please everyone.)
Note: Mine sat on Warm/Buffet for a few hours after cooking and the potstickers became very mushy and fell apart. Next time I will try putting them on the rack instead of mixing it together.
****
Asian Chicken, Veggies & Rice 30 Minute Meal*, By: Carol F Neuman, February 23, 2016
Ingredients:
2 plain skinless chicken breasts
½ stick margarine
Salt & pepper, to taste
garlic & onion seasoning blend, to taste
2 packets Knorr Chicken Rice
1-16 oz package of Asian inspired vegetable medley
4 cups of water
Directions:
Turn the Ninja to Stove Top High while preparing your ingredients. Add margarine to melt while cutting up 2 chicken breasts into pieces. Brown the chicken pieces until they turn white. Season with salt, pepper, and garlic onion seasoning blend. When brown, add the chicken rice, and Asian vegetables. Pour in the water. Turn the to the Oven temperature of 300°F for 30 minutes. Fast, easy, and tasty!
****
Asian Sticky Wings*, By: Rnjj Watanabe
Ingredients:
1 tablespoon rice vinegar (substitute with red or cider vinegar)
1 tablespoon sake (can use vodka )
4 tablespoons Hoisin sauce (used Koon Chun brand Hoisin)
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1- 4 tablespoons hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings (I used the middle joints)
Directions:
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through in oven 375°F.
When the wings are done, toss with the reserved sauce mixture.
Asian sticky wings, salad and rice.
****
Bacon Cheesy Chicken, By: Danielle Phipps, July 29, 2014
Ingredients:
2 Tbs. olive oil
4-6 boneless, skinless chicken breasts
1/4 cup ranch
1/4 cup teriyaki sauce
10-12 slices bacon, cooked and crumbled
2 cups shredded cheese – your choice (cheddar was used in this recipe)
Directions:
1) Place olive oil in the bottom of the Ninja and put chicken on top.
2) Whisk together dressing and teriyaki sauce, pour over chicken.
3) Crumble bacon over the chicken.
4) Sprinkle with cheese.
5) Cover and Slow Cook Low for 6-8 hours.
****
Bacon Mushroom Chicken, August 22, 2014
Ingredients:
6 chicken thighs
8 pieces of cooked bacon, diced into half inch pieces
1 onion, diced
2 tablespoons vegetable oil
4 cloves minced garlic
12 mushrooms, sliced
2 cups heavy cream
1/2 cup parmesan cheese
1 cup milk
1 cup water
3 tablespoons corn starch
salt and pepper to taste
Egg noodles or rice
Directions:
Turn your Ninja to Stove Top Medium, add the oil, sauté onion and garlic for about 10 minutes. Add the chicken, bacon, mushrooms and salt and pepper. Fry for about 16 minutes (turning once) or until the chicken is fully cooked. Remove the chicken.
Pour the water, cheese, milk and heavy cream on top of the mushroom/onion/garlic mixture.
Add the corn starch and whisk away for about 3 minutes. Next, reduce the heat to Stove Top Low and whisk a bit longer. Last, turn the Ninja to Slow Cook Low while you prepare to plate the meal.
Layer the noodles or rice with a piece of chicken and top with the creamy, saucy goodness. Add salt and pepper to taste.
Serves: 6
****
Bacon Ranch Chicken*, By: Charlene Worley, August 10, 2018
Ingredients:
1½ lbs. boneless, skinless chicken breast
½ lb. bacon cooked and crumbled
1 packet Ranch dressing mix
8 oz. package cream cheese, cubed
1 tsp. garlic powder
2 tsp. onion powder
About 2 cups chicken broth
Cajun seasoning - to taste
Your favorite pasta
Directions:
Turn the Ninja to Stove Top High. Cook bacon until crisp. Remove, and wipe out Ninja. When bacon is cooled, crumble. Place in the refrigerator to keep cold. Place chicken, cream cheese, seasonings and ranch dressing in Ninja. Turn to Slow Cook Low for 6 hours.
When done, shred chicken and mix well with cream cheese. Add enough broth to give you the consistency you like for topping your pasta. Add bacon. Serve over pasta.
****
Bacon Wrapped Cream Cheese Stuffed Chicken Breasts, By: Susan Fenton
Ingredients:
1 boneless skinless chicken breast
2 Tbs. cream cheese
1 Tbs. green onion, chopped
2 pieces bacon
Directions:
Made this yesterday in the Ninja. Cooked them on the toaster oven size cookie sheet on the rack. For the cream cheese I used Philadelphia cream cheese with chives.
Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll chicken breast up to conceal cream cheese, Wrap partially cooked bacon around chicken breast and secure with toothpick, Place on baking sheet and back for about 30 minutes at 375° F. Broil for about 5 minute to crisp bacon.
****
Bacon Wrapped Apple Chicken (Slow Cook), By: Gael O’Brien
Ingredients:
4 boneless skinless chicken breasts
1 cup BBQ sauce I LOVE Sweet Baby Rays
1/4 cup brown sugar
1/8 cup lemon juice fresh or from a bottle
5 small apples peeled and chopped, I used gala
8 slices bacon
Directions:
In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.
****
Bacon Wrapped Yard Bird Breast*, By: Sharon Anne Roeben-Whitworth, August 23, 2014
Organic chicken breast wrapped in maple bacon. They were seasoned with bay spice and pepper. Place the chicken on the rack. Turn your Ninja to Oven setting of 350°F, and bake for 1 hour. No Water was added to the pot. They were very tender and juicy.
****
Baked Chicken*, By: Sigrid Arielle Moore, November 2, 2016
Rub the chicken with olive oil & lemon juice. Turn the Ninja to Stove Top High to begin preheating to get a good sear. Brown on each side until a deep golden brown. About 10 minutes. Remove the chicken and place your rack. Place the chicken on the rack. Turn to the Oven setting ot 425°F, and bake for 15 minutes. Reduce the temperature to 325°F and continue baking for 25 minutes longer. Test with a temperature probe for doneness.
You are not steaming. You are dry baking.
Make sure the pan is very hot to get a good sear.
****
Baked Chicken*, By: Randall McGouirk, May 7, 2016
Ingredients:
3 lb whole chicken
Salt & pepper
Directions:
Season chicken with salt and pepper. Turn the Ninja to Stove Top High. Add about a Tbs. of olive oil and sear on all sides, until brown. Place the “red rack” in the Ninja pot. No liquid was added to the pot. The chicken will make its own juices. Turn the Ninja to the Oven setting of 350°F, for 1½ hours.
Poultry safe finished temperature is 165°.
****
Baked Chicken*, By: Cori Ruppert, August 12, 2015
Season & marinate your chicken pieces with soy sauce, garlic, salt and pepper for 1 hour. Add 2 cups of water. Place the rack in the Ninja pot and add the chicken. Turn your Ninja to the Oven setting of 350°F and steam bake for 2 hours. It came out perfect.
**It’s 1 cup water for every 10 minutes of baking time. Start with 2 cups of water. Toward the end of cooking check to see if more water is needed. Poultry will make its own juice, so extra may not be needed.
****
Baked Chicken Fajita*, By: Deb Mortvedt, June 4, 2015
Ingredients:
1 pound boneless, skinless chicken breast, cut into strips
2 Tbs. vegetable oil
2 tsp chili powder
1½ tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Ro-Tel)
1 medium onion, sliced
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
Directions:
Turn your Ninja to the Oven setting of 400°F and preheat about 10 minutes. degrees. Place chicken strips in your Ninja pot.
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.
Bake in Oven setting 400' for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
**I tried this tonight, next time I will bake just the chicken (oil and spiced) for 4 minutes at 400° before adding the rest because I usually double the recipe.
****
Baked Garlic Chicken (Cheesy Red Potatoes & Green Beans)*, By: Shelly VanMeter Roth, August 6, 2014
You can change the seasonings to your liking.
Ingredients:
4 Boneless, skinless chicken breasts
2 Tbs. butter
4 cloves of garlic, minced
1 can of chicken broth, divided
Pepper, to taste
Roasted garlic & herb seasoning, to taste
Onion salt, to taste
4 Tbs. brown sugar
½ Tbs. red pepper flakes, dep. on taste
2 Tbs. Worcestershire sauce
8-10 small red potatoes, halved or quartered depending on size
Garlic salt, to taste
¼ cup of butter, divided (dep. on taste)
½ cup shredded cheddar cheese, to taste
Turn Ninja to Stove Top High and add 2Tbs. of butter, minced garlic and 3Tbs. of chicken broth and let cook for a few minutes before adding the chicken seasoned with pepper, roasted garlic & herb seasoning and onion salt. Brown chicken on both sides, about 5 minutes each.
In the meantime, mix the brown sugar, red pepper flakes, 3Tbs. of chicken broth and Worcestershire sauce in a small bowl. Then, place the cut small red potatoes into the Ninja pan and sprinkle with garlic salt to taste and add pats of butter on top.
Once chicken is browned on both sides spoon brown sugar mixture over the tops of the chicken breasts. Mixture should run over and end up covering (mostly) the bottom of the pan too. Turn Ninja to Oven setting at 425°F and set timer for 25 minutes, (next time I may try taking it down to 375°F for 30 minutes). Add about ½ cup of chicken broth to the pot. Add the Ninja rack and set the pan on the rack. Cover pot. After about 15-20 minutes remove pan and rack and turn chicken and add additional broth if needed. Replace rack and pan. Sprinkle cheese over top of potatoes. Cover with lid and continue cooking for additional 5-10 more minutes or until chicken is done and potatoes are fork tender. **Added comment** - Cut up onions would be a good addition to the potatoes. Also, I should have added bacon bits with the cheese and served with sour cream.
Serve with green beans or your favorite vegetable. I cooked my green beans in a covered microwavable pan, adding about ½ cup of the chicken broth (save a little in case needed for chicken), 3T of Italian dressing and bacon bits. Cooked on high for 5 minutes and let sit in microwave until Ninja had 10 minutes to cook and then cooked for an additional 8-10 minutes on high, letting it sit in microwave until ready to eat.
****
Baked Garlic Chicken and Julienne Potatoes*, By: Joann Miller Weiler
My first attempt at cooking in my Ninja, baked garlic chicken and julienne potatoes from a box mix. I cooked the chicken in the Ninja on the Stove Top High setting until brown. Put the chicken on a foil wrapped rack. I poured all the juice from cooking the chicken on top of that, then I put the julienne potatoes in the bottom of the Ninja and set the chicken & rack on top of the potatoes . Set the Oven temperature to 350°F for 30 minutes, or until done. The potatoes were a little iffy they got crispy on the bottom, kind of like a hash brown but they were still very good. All in all I would say a success for my first attempt.
****
Baked Honey Mustard Chicken*, By: Deborah Walczak, March 15, 2015
The creamiest honey mustard chicken ever! It's so good, you'll want to eat the honey mustard itself with a spoon!
Ingredients:
8 bone-in, skin-on chicken thighs
3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste
2 tablespoons chicken stock, or more, to taste
1 tablespoon olive oil
3 sprigs rosemary
For the mustard rub:
1 tablespoon olive oil
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
Directions:
To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
Heat olive oil in Ninja on Stove Top High. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.
Cover your Ninja and cook reaching an internal temperature of 175°F, about 20 minutes.
*Added comment by: Linda Kloth - after browning the chicken, an oven temperature was not given. I did 350° for the 20 minutes. It worked and was very good!
****
Balsamic Chicken, Slow Cook*, By: Chris Feige, August 21, 2018
Ingredients:
3 boneless skinless chicken breasts
1 can dice tomatoes (you can use crushed or even just tomato sauce)
½ cup balsamic vinegar
½ onion, sliced (or chopped)
½ Tablespoon Italian Seasonings
garlic, salt and pepper - to taste
olive oil – for Ninja pot
Directions:
1. Swirl a little bit of olive oil in the bottom of the Ninja pot.
2. Place chicken breasts in the pot.
3. Add onion.
4. Season with garlic, salt, pepper and Italian seasonings.
5. Add tomatoes.
6. Pour balsamic vinegar over all.
7. Turn the Ninja to Slow Cook Low for 6 to 8 hours or Slow Cook High for 3 to 4 hours.
8. Serve over pasta. Make sure you spoon the sauce, onions and tomatoes over your pasta. Enjoy!!
****
Balsamic Chicken, Slow Cook, By: Amy McLaurin Mayo – Cross posted in Lighter Fare, Weight Watchers
I fixed this the other night and there was nothing left! I didn't even get a picture. My son said he felt like we were eating in a restaurant. Very easy to throw together in the Ninja and the flavors are amazing! It's also beautiful on the plate. My husband was even impressed, lol! The recipe and nutritional values are from skinnyms.
Ingredients:
4-6 boneless, skinless, chicken breasts (about 40 ounces)
2 14.5 oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
1 Tbs. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Directions:
Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta. (The next time I fix this, I am going to Slow Cook Low for 8 hours.)
Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Previous Points: 4 | Points Plus: 4 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g
****
Barbecue Chicken, By: Cindy Guth
It makes me giggle how many people liked this status. Well, I still had a taste for Barbecue chicken, so this is what I did:
Ingredients:
3.5 lb cut up chicken, skin on
3-4 Tbs. Olive oil
cut up onions
a few heaping tsp of chopped garlic (in a jar)
bbq sauce
Directions:
Add everything to your Ninja and brown the chicken on Stove Top High – about 4 minutes on each side. I took chicken out (leaving olive oil, garlic, onions) and I added 3 cups of water to the bottom, stirred it up. Re-add the chicken on the wire rack, and set it for 350° and steam bake for 30 min. Take the chicken out.
Pour off the liquid. Put the chicken back in the pot (not on the rack) along with the onions and garlic.
Add Sweet Baby Ray’s barbecue sauce, (or your favorite sauce) on all the pieces to coat them. Turn your Ninja back to Oven setting of 350°F, and bake (no liquids added) for 15-20 minutes. This made the barbecue sauce coat well and it even made the bottom crispy and a little blackened (and it did not burn). I flipped chicken over and again. Add more barbecue to coat the other side of the chicken pieces. Switch to Buffet setting to keep it warm while making the side dishes.
It was outstanding! The chicken was fall off the bone, and the barbecue was coating was so delicious! And it didn’t dry out like the grilled barbecue Chicky sometimes does. I love my Ninja!
****
Basil Pesto Chicken*, By: Bonnie Smith, January 24, 2017 – Cross Posted in Fast & Easy
Made basil pesto chicken for dinner tonight. I'm sure several of you have seen it floating around face book lately. It was a nice switch!
Put sliced chicken breast in the Ninja on the pyramid mat. Season with salt and pepper. Spread some basil pesto (store bought was used in this recipe) on the chicken pieces. Top with tomato slices. Turn the Ninja to the Oven setting of 350°F, and test for temperature after 15 minutes. When juices run clear, add shredded mozzarella cheese. Place a paper towel between the pot and the lid, to catch excess moisture from dripping onto the meal. Cook about 10 more minutes to melt cheese. Use a kitchen torch to brown the cheese. This dinner was served with tender crisp glazed carrots and salad.
****
BBQ Chicken*, By: Sandy Dunn Grimes, March 8, 2015
Ingredients:
4½ lbs. bone in chicken breast, skin removed
2 Tbs. garlic powder
1 large red onion, sliced
1- 18 oz bottle honey bbq sauce
1 cup Italian salad dressing
½ cup brown sugar
½ cup cider vinegar
¼ cup Worcestershire sauce
2 Tbs. liquid smoke (optional)
Directions:
Turn your Ninja to Stove Top High and brown the chicken. Pour liquid over the top. Turn your Ninja to Slow Cook Low for 5 hours. Remove chicken to cool. Take meat off the bones, and discard the bones. Pull or shred meat and return to your Ninja to heat through. You can turn to Buffet setting to keep warm. You can serve on bun, over baked potatoes or pretty much how you want.
And I must say this was really good!
****
BBQ Chicken*, By: Paula De Lira, December 16, 2014
It's delicious! My picky 1 year old and her sister (she's 3) both loved it! The little one ate a half sandwich and the oldest had almost a whole sandwich!
Ingredients:
2-4 chicken breasts, depending on size of your family
1 bottle of BBQ sauce (I used Sweet Baby Ray's Honey Chipotle)
1/4 cup vinegar
1/4 tsp crushed red pepper (it called for 1 tsp, but I have little ones)
1/4 cup brown sugar
1 tsp ground garlic
Directions:
Put chicken in Ninja. Mix all ingredients together in a bowl and then pour over the chicken. Cook on Slow Cook Low for 4-6 hours. Take chicken out and shred and return to sauce in Ninja for about 30 minutes. Serve.
**Added comment - I did cook my chicken first on oven mode at 350° for 10 minutes and then added sauce and slow cooked for 2½ hours and it fell apart.
****
BBQ Chicken, By: Adrienne Shepard
Hey all, so I made shredded BBQ chicken in mine and it was the best I've ever had. I just put a little oil in the pan and browned the chicken on both sides. I then poured about 1/3 cup of bbq sauce on top and set it to Slow Cook Low for 4 hours. When it was done slow cooking I removed the chicken and shredded it. I then placed the chicken back in the Ninja, added just a bit more sauce and then turned the Stove Top Medium for 10-15 minutes. This reduced and thickened the sauce w/o having to add flour and it caramelized the meat. It was truly delicious.
****
BBQ Chicken*, By: Jessica Conol
Ingredients:
1- 40 oz bag boneless skinless chicken tenders
Sauce:
3/4 cup shoyu
3/4 cup brown sugar
1/2 cup ketchup
3 slices of ginger
Garlic powder, (if you have garlic put around 2 cloves of garlic chopped)
2 to 3 Tbs. Oyster sauce
Sorry I don't really measure so I am kind of estimating the measurements.
Directions:
In a bowl, mix the sauce ingredients together. Taste, adjust if necessary. Set aside.
Each chicken tender I cut into 3 chunks. Add chicken to Ninja, pour sauce over chicken. Mix. Turn Ninja to Stove Top High. I noticed that it was bubbling a lot so change it to Stove Top Medium. I cooked for almost 45 minutes, stirring between cooking times
**Jessica lives in Hawaii and she states that “shoyu” is “soy sauce”. – Aurelia
****
BBQ Chicken*, By: April Boyd Rahn, May 5, 2014
Ok, this was a first for me and I wasn't 100% sure I was using it right. I seared the seasoned boneless breasts and then put in the Dr Pepper/ Sweet Baby Ray's mixture and turned the Ninja to the Oven setting of 375°F. I kept turning it down because it was boiling. It finished up in maybe 10-15 minutes (thin sliced breasts) and tasted great.
****
BBQ Chicken from Scratch*, By: Allana Alla Sverbil, July 12, 2015
Ingredients:
8 oz tomato sauce
4 oz can green chilies - drained
3 Tbs. red wine vinegar (can use cider vinegar instead)
2 Tbs. honey
1 Tbs. paprika (of choice)
1 Tbs. tomato paste
1 Tbs. Worcestershire sauce
2 tsp dry mustard
1 tsp chili powder
½ tsp salt
3½ lbs boneless & skinless chicken breast - cubed
1 large onion - finely diced
2 cloves garlic - minced
Prep:
1) Mix together: tomato sauce, green chilies, red wine vinegar, honey, paprika, tomato paste, Worcestershire sauce, dry mustard, chili powder, salt, diced onion, and minced garlic according to proportions listed above.
2) Cube chicken
Recipe:
1) Place mixture which was made in the prep into the main Ninja pot then place chicken breast into it and mix together so that all the chicken is covered in the mixture.
2) Cover with lid and set the Ninja to Slow Cook Low for 7 hours.
Serving:
Shred chicken and make into sandwiches - cheese optional
****
BBQ Chicken Sandwiches, By: Raine Miller, January 3, 2015
Made one of my standbys today: BBQ Chicken Sandwiches
Chicken breasts (number determined by how many people/how many days you want leftovers), sliced onion, and a generous amount of BBQ sauce (I use bottled). Cook on Slow Cook Low for 4+ hours (I've pushed it as long as 7). You'll want to break the breasts apart at some point to cover all surfaces with BBQ sauce. Shred with fork when cooked thoroughly, and mix well into the sauce.
Serve on a toasted onion roll with mayo, cheese and pickles.
****
BBQ Coca Cola Chicken*, By: Keri Hennecke-Steinruck, January 31, 2015
Making BBQ coca cola chicken, will post picture of it done tonight for dinner, pictures below of it all done
Ingredients:
1/3 cup ketchup
¼ cup BBQ sauce
2 tablespoons honey
1 can coca cola soda
Directions:
Add all ingredients and turn your Ninja to Slow Cook Low for 6 hours. When it was done I took the sauce out put it in a pan on the stove added cornstarch to make the sauce a little thinker and then put it back on top of the chicken.
**Added comment by Aurelia Dougan McCollom – Take the chicken out and make a slurry of cornstarch and water. Turn your Ninja to Stove Top High and add to the sauce in the Ninja. When thickened, return the chicken back to the Ninja. Turn your Ninja to Buffet to hold.
****
BBQ Shredded Chicken*, By: Jennifer Pfahler, June 19, 2015
Ingredients:
4-6 thawed chicken breasts
1 can chicken broth
Garlic salt
Poultry seasoning
BBQ sauce
Directions:
Put thawed chicken breasts in your Ninja on Slow Cook Low for 5 hours with some chicken broth, garlic salt and poultry seasoning. Temperature probe for doneness. Drain the broth to a bowl, and shred the chicken. Return the chicken to the Ninja and turn to Stove Top Low. Add bbq sauce and a little broth. Let it heat up. After heated, you can switch to Buffet/Warm to hold.
****
Beer Can Chicken*, By: Faith Dazzio Gutierrez, October 22, 2014
Well, I guess I should say it was a variation on beer can chicken. Basically, I just placed all the chicken pieces in the Ninja pot (not a whole one, although you can totally do a whole one in the Ninja), seasoned with a bunch of seasonings, then added half St. Arnold's Amber beer and half chicken broth. Cooked on Slow Cook Low for about 4 hours. About an hour and a half before it was done, I put the rack over the chicken and put baby red potatoes on it. They were soft and tasty and the chicken was super moist... I used legs and breasts only, because that's what my family likes.
****
Beer Chicken*, By: Migdalia Mc, February 28, 2017
Ingredients:
1 large pack of winglets (2lbs?)
1- 12 oz Corona
Goya adobo
Salamida Lemon Garlicious
Directions:
Coat your chicken with the Adobo. Place the chicken in a 1 gallon zip lock bag. Pour about half of the Garlicious marinade and place in refrigerator overnight. The next day place the chicken in the Ninja pot. Pour the beer over all. Turn the Ninja to Slow Cook Low for 8 hrs or Slow Cook High for 4 hours.
After cooking; this step is optional. Place all the chicken on a baking sheet using a spatula (it will fall off the bone) and place under the broiler for about 5 minutes. The leftover juice in the Ninja is to die for! Enjoy!
****
Best Chicken Breasts Ever, By: Patti Wagner Johnston, May 19, 2016
Ingredients:
2 large boneless skinless chicken breasts
1 can of cream of chicken soup
½ can of water
1 package of ranch dressing mix
2-3 carrots, cut
2-3 potatoes, quartered
Chicken base – optional for gravy flavor
Directions:
Place the chicken in the Ninja pot. Place the vegetables around the chicken. Mix ½ can of water with soup in a bowl and pour over the chicken. Sprinkle ranch dressing mix over top. Sprinkle the ranch dressing mix over the top. Set to Slow Cook Low for 6 hours. Add the chicken base for flavoring to make gravy. Shred the chicken before serving and top with gravy.
It was fantastic!! It's a keeper for us!!
****
Black Bean Chicken*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
1-2 pounds of sliced chicken breast
1 Tbsp olive oil
2 Tbs. canola oil
3 Tbs. minced garlic
1/3 green bell pepper diced
1 Shallot (chopped)
1 whole sweet onion (chopped)
1 dash of sugar
1-2 Tbs. black bean sauce
Directions:
Heat Ninja on Stove Top High. Once it heats up add the olive oil. Then add in the shallots, garlic, onions and green peppers. Cook until soft and remove. Set aside. Add canola oil to the Ninja and add in the sliced chicken. Cook until the chicken is completely browned. Once the chicken is brown, add back in the mixture of garlic, shallots, onions and bell pepper. Stir together well. Add in the black bean sauce and stir well being sure to coat all the ingredients. Toss in a dash of sugar and stir again. Turn off Ninja and allow it to cool for about 5 minutes.
*pair with rice and/or choice of sides.
****
Boneless Chicken Breast*, By: Kristen Gray Goble, June 24, 2015
Ingredients:
Boneless Chicken Breast - frozen
garlic salt, cumin and pepper – to taste
Four Cheese Mexican Cheese
Real Bacon Bites
Directions:
Season one side of the chicken with garlic salt and pepper. Turn to the Oven setting on 325°F and cook the frozen chicken for 20 minute. Turn to the other side and season with cumin and pepper. Let them cook until each of the sides are brown. Temperature probe for doneness. Cover with the cheese and bacon bites. Turn to the Oven setting of 250° until cheese was bubbly.
The Betty Crocker Julienne Potatoes were cooked on the Oven setting of 400°F for 20 minutes. Follow the directions on the back on the box.
The veggies were the Green Giant Steam bag. Cooked in the microwave.
****
Boneless Skinless Chicken Thighs, By: Monica Coleman, August 25, 2014
Ingredients:
Boneless, skinless chicken thighs
2 cans cream of chicken soup
1 package dry ranch dressing
Directions:
Add chicken to your Ninja. Stir soup in a bowl to make pourable and pour on the chicken. Sprinkle the dressing on top. Turn your Ninja to Slow Cook High for 3 ½ hours. You can also prepare this on Slow Cook Low. Increase cooking time to 5 hours.
****
Boneless Skinless Chicken Thighs*, By: Tammy Mullin Marsh, September 29, 2014
Ingredients:
boneless skinless chicken thighs
Directions:
It took about 40 minutes but they were still pretty frozen. Stove Top High until brown then Stove Top Low until done.
Season and dredge in flour, brown in coconut oil. Add perogies. How's that sound? Sounds easy and tasty to me.
Just added perogies on top with rack. They are frozen but still shouldn't take too long
****
Bourbon Chicken
Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes
¼ cup apple juice
1⁄3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
½ cup water
1⁄3 cup soy sauce
Directions:
Turn the Ninja to Stove Top High. Heat the oil.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining the ingredients. Turn the Ninja to Stove Top Low/Medium and heat until well mixed and dissolved. Return heat to Stove Top High.
Add chicken and bring to a hard boil.
Reduce heat to Stove Top Low/Medium and simmer for 20 minutes.
Serve over hot rice and ENJOY.
****
Bourbon Chicken (Easy)*, By: Debbie Sterner, May 7, 2019
Ingredients:
5-6 boneless chicken breast - (I used 2 breasts and 3 thighs)
3 Tbs. cornstarch
½ tsp salt
¼ tsp black pepper
4 Tbs. oil
2 cloves minced garlic
1 cup water
½ cup apple juice
¼ cup bourbon
½ cup chicken broth
2/3 cup lite soy sauce
1/3 cup ketchup
2 Tbs. apple cider vinegar
1 cup packed brown sugar
½ tsp onion powder
½ tsp ground ginger
½ tsp crushed red pepper flakes
Directions:
Turn the Ninja to Stove Top High to begin preheating for 5-7 minutes.
Cut the chicken into bite size pieces and toss with 2Tbs. cornstarch, salt & pepper.
Add 2 Tbs. oil to the pot. Cook the chicken for 3-4 minutes until cooked through. Repeat as many times until chicken is done. Remove the chicken from the Ninja.
Add garlic and cook 20 seconds, or just until fragrant.
Add in remaining ingredients (except cornstarch) and bring to a boil. When boiling, return the chicken.
Cook 10-15 minutes or until sauce has reduced
Add remaining cornstarch to small glass with 1 Tbs. of water and stir
Add it to pan and stir until thickened.
(Wild rice directions are in included in the Foodi manual.
Added comment - I put all the ingredients (not chicken) in a bowl first before cutting chicken. Then add when it calls for the rest of the ingredients. I always add more cornstarch on my chicken.
****
Bow Tie Pasta & Breaded Chicken Tenders*, By: Aurelia Dougan McCollom – (also in soups, stews, etc)
Ingredients:
1- 12 oz box Bow Tie pasta
6-8 breaded chicken tenders, (I use Tyson)
1- 45 oz jar Ragu
2 cups water
Add seasonings to Ragu, if you wish
Mozzarella cheese, (slices or shredded)
Directions:
Place pasta, Ragu, seasonings, & 1 cup of the water into the Ninja and set to Oven 325°F for 25 minutes. Place lid. Stir occasionally. (I stirred the pasta about every 10 minutes.)
The chicken I prepared in my Jet Stream Oven (made by Nesco), while the pasta was cooking. During the last 15 minutes of cooking, stir again and if sauce looks to thick add more water. I ended up using 2 cups, total. Add chicken @ this time. Stir. I tested pasta for doneness and ended up for a total cooking time of 27 minutes. Add mozzarella and melt. It was wonderful!!!
****
Breaded Chicken with Potatoes & Snow Peas*, By: Allana Alla Sverbil, February 25, 2015 – Cross Posted in Layered Meals
Ingredients:
1-2 lbs boneless, skinless chicken breast
Olive oil
Seasonings of your choice
Bread crumbs
Potatoes, sliced into rounds, amount for your family
Snow peas
Onions, sliced
Directions:
Dip the chicken in olive oil and seasonings (you can choose your favorite). Add the seasoned chicken to your breadcrumbs. Turn your Ninja to Stove Top High until browned. Put the snow peas, potatoes (sliced in circles) and onions into the base of the Ninja. Place the rack and add the chicken. Turn to the Oven setting of 425° and bake until vegetables are done.
**Added comment by: Aurelia Dougan McCollom – when using the bread crumbs, also try using ½ Panko crumbs and ½ seasoned bread crumbs.
****
Breaded General Tso Chicken*, By: Allana Alla Robinson, July 3, 2016
Chicken Ingredients:
2 lbs chicken breast tenderloins
4 carrots - cut into strips
2 bell peppers - cut into strips
2 bundles of scallions - cut into bite size pieces
Plain bread crumbs
Ground black pepper - to taste
Olive oil
Sauce Ingredients:
4 tablespoons hot sauce of choice (we used Texas Pete Hot Sauce)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons light brown sugar
5 cloves minced fresh garlic
1 tablespoon minced fresh ginger
2 tablespoons water
Prep:
Create the sauce by whisking together all the ingredients which are listed under Sauce Ingredients and set to the side.
Cut vegetables based on notes above - set to the side.
Coat chicken breast tenderloins in a mixture of bread crumbs and ground black pepper
Recipe:
**cook with the lid off
1) Add oil to the Ninja pot then add in the coated chicken breast tenderloins. Set the Ninja to Stove Top High. Brown until the first side turns brown.
2) Once the first side turns brown, gently flip to the other side and brown that side as well.
3) Once both sides are browned, add in sauce and vegetables. Gently mix together the tenderloins, sauce, and vegetables. Cook until vegetables reach your desired doneness - stir occasionally.
Serve:
As is or over rice
****
Brian's Buttermilk 'n Bacon Baked 'Fried' Chicken*, By: Brian M Almashie, August 9, 2014
Ingredients:
Marinade/Wet Coating:
2 large eggs
1 cup ranch dressing
1/2 cup buttermilk
2 cloves garlic, crushed
1 Tbs. salt and pepper
Tabasco (to taste)
Mix and put in plastic zip lock bag with 4 lbs chicken (skin on). Place in fridge for 12-24 hours.
Dry Coating:
1 cup whole grain bread crumbs, whole wheat crackers (crushed) or corn flakes cereal
1/2 cup steel cut oats
1/3 cup white whole wheat flour
1/2 cup bacon (crumbled)
Fresh thyme, rosemary, basil, parsley and 1 Tbs. salt and pepper
chili flakes (to taste).
Directions:
Combine coating ingredients and process in food processor until combined and coarse.
Preheat Ninja to Oven 375°. Remove chicken from bag and let drain on rack for a few minutes. Put coating ingredients in a glass dish or bag and coat chicken pieces one by one. Put chicken on rack and bake until chicken reaches 180° degrees. Do Not Add Liquid to pot.
I add bacon to my baked chicken coating and it always gets rave reviews. If making this for 3+ use the oven. The Ninja is only good for one or two servings.
NOTE: Picture shows the chicken right after I put it in the Ninja. I forgot to take one after baking it (which took about 1 hour and 15 minutes).
****
Brined Chicken Breasts, October 4, 2015
Ingredients:
¼ cup coarse salt
¼ cup firmly packed dark- brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver
Directions:
Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
Turn your Ninja to Stove top High and heat at least 10 minutes to get a good sear on your chicken. Turn and sear the opposite side. To be sure that the chicken breasts are cooked thoroughly, use an instant digital Cooking or meat thermometer for the proper temperature of 165 degrees F.
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Broccoli and Cheese Stuffed Chicken Breasts*, By: Danielle Phipps, August 6, 2014
Turn your Ninja to Stove Top High and brown in 2 Tbs. of olive oil. After they are browned, take them out. Add 1-2 cups of water to the pot with some wine, (or any seasoning you prefer) for the moisture. You can also use broth for steam baking. Pace your rack with the breasts on top. Turn your Ninja to 350° for 40 minutes. Place the lid. They were perfect! Ssssssoooooo good!
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Buffalo Chicken - Shredded, By: Amanda Sergent Hillman
Ingredients:
1 bag chicken breasts
1 bottle of your favorite hot sauce
2 packages of ranch mix dressing
Directions:
Turn the Ninja to Slow Cook High and time set for 4 hours. We shredded it and are eating it on buns with steak fries as a side. Super easy and so very yummy! (I LOVE MY NINJA!!!! )
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Buffalo Chicken – Shredded, By: Carol Adrian H
**This is a large recipe. Please feel free to cut it in half if needed. We have a large family**
6 lbs of chicken breasts (my chicken breasts were very thick)
¾ cup water or broth (I use broth)
2 ranch dressing dry seasoning envelopes
24 oz Franks Red Hot wing sauce
Place chicken breasts in Ninja with water on Slow Cook Low setting for 4 hours.
Remove chicken and shred with forks.
Drain most of the broth, leave about ½ - ¾ cup for some moisture.
Return chicken to Ninja and mix with 2 dry ranch packets Hidden Valley Ranch, and hot sauce.
Cook on Slow Cook Low setting for 30 minutes.
Serve with shredded cheese, tortillas, buns, tortilla chips or whatever sound good.
FYI…. If you are decreasing this recipe, I suggest you using only 1 packet of seasonings.. Aurelia
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Buffalo Chicken Sliders*, By: Paula De Lira, January 20, 2015
Ingredients;
2 boneless chicken breasts
1 bottle buffalo wing sauce
½ bottle hot sauce
1 packet dry ranch mix
1 package of slider buns
2 Tbs. butter
2 Tbs. minced garlic
Directions:
Turn Ninja on Slow Cook Low and add butter, garlic & chicken. Season with salt, pepper & whatever seasonings you prefer.
In a bowl, add the bottle of wing sauce, half the bottle of hot sauce & the ranch packet. Add to chicken, and cook on Slow Cook Low for 4 hours, stirring occasionally.
Shred chicken & add back to sauce for another 30 minutes. Serve on slider rolls with extra sauce & ranch dressing.
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Buffalo Chicken: Slow Cooked & Sloppy*, By: Allana Robinson, December 28, 2018
Ingredients:
4 skinless boneless chicken breasts
1- 12 fl. oz bottle Franks red hot sauce
1- 16 fl. oz bottle Ranch dressing (or you can use 1-2 dry ranch packets)
1- 8 oz block cream cheese
2 cups chicken broth
ground black pepper, to taste
olive oil - splash
Prep:
Season chicken with ground black pepper
Recipe:
1) Add a splash of olive oil & coat the bottom of the Ninja pot.
2) Add seasoned chicken breast.
3) Add the chicken broth.
4) Add the hot sauce.
5) Add the ranch dressing.
6) Gently mix the liquids together & make sure it is evenly spread out.
7) Break the cream cheese into dots & evenly spread it out.
8) Stir.
9) Turn the Ninja to Slow Cook Low for 8 hours.
Serving:
Shred or keep as is - can be used as for sliders or dip.
Can serve with jack or cheddar cheese & crispy fried onions.
*Added comment by: Bonnie Smith - mmmm, love the sandwiches. We put lettuce, cheese and bleu cheese dressing on them. Hubby adds tomato too.
*Added comment by: Missy Perkins Shaffer - all of it sounds good to me. I was thinking blue cheese crumbles. It’s probably all about what part of the country you were raised.
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Buffalo Ranch Chicken - Non-Traditional*, By: Allana Alla Robinson, August 5, 2018
Ingredients:
2 cups Franks red hot sauce
1- 1 oz. packet dry ranch seasoning
1 cup low sodium chicken broth
1/3 cup light brown sugar
4 skinless chicken breasts
ground black pepper - to taste
garlic powder - to taste
Directions:
To the Ninja pot, add the chicken breasts. Evenly coat them with dry ranch seasoning and light brown sugar. Add garlic powder & ground black pepper to taste. Next, add the hot sauce and chicken broth - try to evenly spread this out. Turn the Ninja to Slow Cook Low for 8 hours.
Serve as is, on sliders, or in a salad.
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Burritos*, By: Aurelia Dougan McCollom, April 28, 2014
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 pieces
1/2 medium sweet red pepper, chopped, (this I did not have)
1/2 medium green pepper, chopped - I did not add this to the marinade!
1/2 cup chopped onion – I did not add this to the marinade!
*6 flour tortillas (burrito size), warmed
*1 can refried beans, (16 oz)
*Mexi-blend shredded cheese
Directions:
Put all of the first 10 ingredients (not onions, or green pepper), into a sealed bowl or Zip bag and marinate for a couple hours. (I did mine over night).
Turn your Ninja to Stove Top High and add your mixture. When almost cooked through, add the chopped green pepper and onion. When done, take everything out of the Ninja. No need to wipe it out!
Heat the refried beans in the microwave to soften.
Warm your tortilla and spread the center toward the outer edge. Put a layer of meat down the center and sprinkle cheese across the top. Roll your tortilla and place seam side down in your Ninja. You are still using Stove Top High. Brown on 2 top and bottom or turn it to brown the sides if you prefer.
Move to you platter and take a picture!!! J Top with your favorite sauce and sour cream.
**This is actually my recipe for my Fajitas!**
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Butter Chicken (Chicken Makhani), Slow Cook*, By: Barb Ruiz Rizzio-Meyer
I am posting the original recipe from my Pinterest page as is and noting the changes I made in red. (because FB does not recognize font colors, Anything in parenthesis will be considered “red.”) I love to experiment in the kitchen and sometimes recipes are more like science experiments to me!
Ingredients:
1 pound boneless skinless chicken breast, cut into bite size chunks (I actually used 1.5 lbs)
1/2 onion, finely minced (I used 1 whole onion sliced)
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger or ground ginger
1 teaspoon curry powder
1-2 teaspoons curry paste (I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala (I increased this about 1 additional tablespoon at the end)
1/2-1 teaspoon turmeric (I used 1 teaspoon)
1 teaspoon cayenne pepper (I would use ¼ teaspoon next time and add more to taste)
1/4 teaspoon salt (I ended up using ½ teaspoon, so start with ¼ and add more to taste)
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or light (I used light)
1/2 cup Greek yogurt (I used 0%)
1/4 cup half and half or heavy cream (I used fat free half and half)
1 teaspoon brown sugar
1 cardamom pod, open pod and add seeds only
cooked white rice, for serving
Naan bread, optional
Directions:
I started the recipe as noted above in ingredients in black. I realized pretty early on that the ratio of chicken to sauce was off, so I added another ½ lb of chicken. You want sauce to dip in. When it was done, it was very spicy, and I love very spicy food! But I would definitely cut back on the amount of cayenne next time. In addition, there was no sweetness to the chicken. Any chicken makhani I have had in Indian restaurants has a bit of cinammony sweetness to it. I did a little research and ended up adding extra garam masala. A recipe by
Bal Arneson, an Indian cook on Food Network, adds brown sugar and cardamom to hers, so I added ½ teaspoon brown sugar and a cardamom pod. I let it cook on slow cook for about another hour so all the flavors mixed together. I added an additional ½ teaspoon brown sugar and extra salt. I did add a little splash of extra half and half because I was trying to cut the spice a bit.
In a large bowl mix together the coconut milk, Greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Add olive oil to already heated Ninja. Once hot, add chicken and brown. Remove chicken and add onion. Cook onion until brown (this adds so much flavor to Indian food!). Add the chicken and then pour the coconut milk and spice mixture over the chicken. Add the butter and place the lid on the Ninja. Cook on Slow Cook High for 4 hours or on Slow Cook Low for 6 to 8 hours.
Serve over rice with Naan for dipping!
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Butter Chicken Curry & Rice, By: Kaye Welch, October 22, 2016 - Cross posted in Rice
Ingredients:
1 lb chicken breasts, cut in small pieces
2 Tbs. butter
1 onion, chopped
Simply Asian seasoning packet – (Taste of India is another option)
15 oz tomato sauce
2 cups cooked rice
½ cup of light or heavy cream, (half & half was used in this recipe)
Directions:
Make the rice in the Ninja. Remove and wipe out the Ninja. Turn the Ninja to Stove Top High. Add the chicken to brown. Remove and set aside. Add the butter. Sauté the onions and return the chicken to the Ninja pot. Add the seasoning packet and tomato sauce. Reduce the heat to Stove Top Low and simmer for 15 minutes. Add the cream. Continue simmering for 10 minutes to thicken the sauce. Makes 6 servings.
The original recipe calls for 12 different spices that are unavailable in our area. The spice packets suggested are available online.
When making this next time, I will cook the rice with the meal instead of ahead of time. Stir often and check moisture to prevent sticking.
Enjoy. Serves 4-6
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Butterball Boneless Turkey Roast*, By: Tammy Ullrich, April 30, 2017
Ingredients:
3 lb. Butterball Boneless Turkey Roast
1 cup chicken broth
olive oil
minced garlic, to taste
cayenne pepper, to taste
Italian Seasoning, to taste
1 envelope Lipton Onion Soup mix
Directions:
Unwrap turkey. Remove netting. OR (Leave netting on if you prefer)
Mix olive oil, garlic, cayenne pepper, and Italian seasoning in small bowl.
Rub mixture on turkey roast.
Place in the Ninja pot.
Pour 1 cup chicken broth in the Ninja.
(I decided to pour an envelope of Lipton Onion Soup mix over the top of turkey).
Turn the Ninja to Slow Cook Low for 5-6 hours. I checked it at 6 hours it was done.
Temp should be 180°F. It was over 180 so next time I'll check sooner.
Very tasty!
Note: It's not burned. That's the onion soup mix on top.
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Buttermilk-Ranch Chili Pepper Baked Chicken*, By: Brian M Almashie
Brine 6 pieces of chicken (any, with or without skin, your choice) in the refrigerator in a large pot filled with water along with 1/2 C soy sauce, 1/2 brown sugar, 1/4 C salt as well as a few cloves of garlic and fresh herbs (I use rosemary, thyme, parsley and basil). Brine for at least 12 hours, better if done overnight. Use this brine anytime you do chicken. If you don't have room in the fridge, set the pan in the sink and make sure it is kept cold by covering the pan with a lid and filling the sink with very cold ice water up to the top of the pan so the pan/chicken stays really cold.
Remove chicken from brine, let sit for 30 minutes and then pat it dry and on set the pieces baking rack. Grab 4 large dishes and fill each as stated.
Dish 1: 4 eggs and 1/2 C buttermilk (whipped). You can use any other milk if you don't have buttermilk (whole, half and half, 2%).
Dish 2: Flour (any kind you want) with 1/2 t of salt and pepper.
Dish 3: 2 eggs, 1 C fresh ranch buttermilk dressing and 2 cloves garlic and a few splashes of Tabasco (both optional).
Dish 4: 1 C Panko crumbs, 1 C whole wheat bread crumbs, 1/2 C Parmesan cheese, 1 t black pepper and 1 t red chili flakes (if you like it spicy).
Take chicken and dip in first pan (eggs/milk) until covered, then dip in second pan (flour) until covered. Do this for all 6 pieces. If you run out of any of the ingredients in the pans, just make more.
Continue with pan 3 and dip each piece in the egg buttermilk dressing followed by the Panko/breadcrumb mixture.
NOTE: If I had chives and/or parsley, I would have added those to the bread crumbs as well-fresh or dried will work but I always use fresh. So, once everything is dipped and done, it will look like the attached picture.
Turn the Ninja on Oven 375° and put as many pieces that will fit on the rack FACE DOWN and bake for 30 minutes. Then, using tongs, turn the chicken pieces over and bake for an additional 30 minutes. DO NOT use steam bake, just the regular oven feature. If you have a lot of chicken it will take 2 batches.
TIP: This recipe will also work great in the oven on a baking pan with a rack on it. You don't want the chicken sitting right on the pan, it needs to be elevated for even cooking and to avoid it getting soggy. In the oven, you don't need to turn it, just in the Ninja. If you are doing a lot of chicken, the oven is a better bet. The Ninja version works good for one or two people. If you are watching calories, use chicken breasts without the skin and whole wheat breadcrumbs/Panko.
IMPORTANT! Always brine your chicken for any Ninja recipe you use. It makes it super moist. For this recipe, the fresh buttermilk dressing gives it a great flavor. I use fresh from the refrigerated section of the store like Simply Dressed and NOT the unrefrigerated heavily processed dressing (Wishbone). This makes it different from most recipes and gives it a nice flavor. You can also use Italian, Cesar or even blue cheese if you are so inclined. Experiment and enjoy!
-Brian
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