POULTRY *2C* CHICKEN CA - CHICKEN “Z”
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:
Chicken Cabonara, V'getti*, By: Roberta Thompson, September 9, 2014
Chicken Cacciatore #1, By: Deborah Phelps Bondeson Matthews
Chicken Cacciatore #2, Slow Cooker*, By: Madeline DiDonato
Chicken Cacciatore*, By: Rita Ramos
Chicken Cacciatore*, My First Ninja "Experiment", By: Jenn Mueller Venerable
Chicken Cordon Bleu, By: Patricia Crawford, January 10, 2016
Chicken Curry, By: Tracy Cagliero, July 11, 2015
Chicken Curry*, By: Melina-Céline Wathen
Chicken Dinner*, By: Aurelia Dougan McCollom, September 3, 2014
Chicken Drumsticks*, By: Barbara Callahan
Chicken Enchilada Mixture*, By: Bonnie Smith, October 25, 2015
Chicken Enchiladas*, By: Michelle Williams, February 7, 2017
Chicken Enchiladas*, By: Mary Davis, January 28, 2016
Chicken Enchiladas, By: Elaine Corwin
Chicken Fajitas*, By: Carol F. Neuman, January 17, 2019
Chicken Fajitas*, By: Joanna Tuttle Hatten, February 16, 2016
Chicken Fajitas*, By: Valarie Prine, January 23, 2016
Chicken Fajitas*, By: Alison Houston Wright, December 3, 2014
Chicken Fajitas Ala Whatever Vegetables We Had in the Refrigerator*, By: Allana Alla Robinson, February 7, 2016
Chicken Fajitas & Spanish Rice 30 Minute Meal*, By: Carol F. Neuman, September 23, 2015
Chicken Fajitas/Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Chicken Fajitas (The Lazy Version)*, By: Allana Alla Robinson, June 25, 2016
Chicken Fajitas with Bourbon Sauce*, By: George Johnson, November 7, 2016
Chicken Francaise*, By: Carmel Barninger, February 7, 2016
Chicken, Green Beans, & Potatoes
Chicken Griller, By: Connie Eastman Lewis, March 24, 2015
Chicken in Mushroom Gravy, By: Charlene Worley, April, 29, 2015
Chicken Korma (Kashmir Style)*, By: Randall McGouirk, June 22, 2017
Chicken Lazone*, By: Sandra Treadway, April 11, 2015
Chicken Leg Quarters with Weber’s Honey Garlic Rub*, By: Michelle Painter Williams, July 7,2016
Chicken Lombardy*, By: Jill Allmandinger Moyer, June 17, 2015
Chicken Marsala*, By: Jessica Mycek, April 24, 2015
Chicken Marsala*, By: Dee Miner
Chicken Marsala*, By: Rhonda Sullivan Cilley
Chicken Marsala - Campbell’s*, By: Nancy Schmidt-Moulen, May 31, 2015
Chicken Marsala, Combined Recipes*, By: Kendra Pynn Pelletier, September 25, 2014
Chicken Marsala Like Carrabba's, By: Dee Miner
Chicken Meatloaf with Rosemary Lemon Glaze*, By: Sandy Puterbaugh, April 30, 2015
Chicken Mole*, By: Moni Alejo, May 6, 2016
Chicken Mushroom Risotto, By: Marghi Kilmer
Chicken Normandy*, By: Andrea Cottrell Miller
Chicken or Turkey Meatloaf, By: Leslie Althoff
Chicken or Turkey Meatloaf*, By: Brad Imsand, June 9, 2014
Chicken Paprika, By: Kelli Austin, June 28, 2015
Chicken Parm*, By: Randall McGouirk, March 8, 2018
Chicken Parmesan*, By: Bonnie Smith, April 8, 2015
Chicken Parmesan*, By: Jennifer Black Cordero, June 27, 2014
Chicken Parmesan, By: Michele Panzer-Evans, August 21, 2014
Chicken Parmesan Pasta*, By: Danielle Phipps, September 2, 2014
Chicken Parmesan - Slow Cook, By: Jane Jackson, June 24, 2016
Chicken with Peach Salsa*, By: Cathy Schultz, August 14, 2014
Chicken Piccata*, By: Leticia Journee , March 24, 2015
Chicken Piccata by Chad*, By: Chad Stewart Marsh, December 27, 2015
Chicken Piccata with Pasta* (Healthier), By: Anny Pham
Chicken Piccata, By: Cheryl Jansen - Ninja Recipe Book
Chicken Piccata with Quinoa
Chicken Pot Pie Using Crescent Rolls*, By: Tahya Bell, December 10, 2014
Chicken Pot Pie*, By: Faith Dazzio Gutierrez, September 6, 2014
Chicken Pot Pie*, By: Mary Kline Halbleib, September 15, 2014
Chicken Pot Pie (Lazy)*, By: Moni Alejo, October 19, 2016
Chicken Quarters, By: Gracemarie Hartley Peters
Chicken Quarters Experiment Success, By: Michele Panzer-Evans, December 1, 2014
Chicken Ranch Pasta, By: Madeline DiDonato, June 30, 2016 - Cross Posted In Pasta
Chicken, Rice & Vegetables, By: Karen Mueller Tirio, December 28, 2014
Chicken, Rice & Veggies*, By: Chris Boutilier, June 1, 2015
Chicken Rio*, By: Brandy Kennedy, April 15, 2015
Chicken Roulade – Photo By: Lynn Martin, January 2, 2015 - Ninja Recipe Book
Chicken Salad, By: MaryJo Powell, June 28, 2014
Chicken Satay, By: DeAnna Willard Smith, January 22, 2018
Chicken Satay, Ninja Kitchen, March 27, 2015
Chicken Sausage Alfredo*, By: Tammy Mullin Marsh
Chicken Sliders*, By: Tamyra RiselikethePhoenix Murphy
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
Chicken Stir Fry*, By: Monica Alejo, January 31, 2015
Chicken Stir Fry, By: Sue Karasek Nottmeier
Chicken Stir Fry - Thai Holy Basil (Gai Pad Bai Gaprow)*, By: Rita Ramos
Chicken Stuffed with Spinach & Ricotta Cheese*, By: Suzanne Sturtevant, February 13, 2016
Chicken Taco Meat Made to be Divided into Smaller Meals*, By: Barb Ruiz Rizzio-Meyer
Chicken Tacos*, By: Barbara Chudik Nusz, April 28, 2015
Chicken Tacos*, By: Shawntel Womack, September 5, 2014
Chicken Tenders, By: Jen Gunnell, January 3, 2017
Chicken Tenders, (Frozen) with Weber Garlic and Herb Seasoning*, By: Stephanie Jones Schreiber
Chicken Tenders, Parmesan Noodles & Green Beans*, Cheryl Koehler, July 20, 2015
Chicken Thighs*, By: Judith Erika Reyes, September 5, 2018 – Added to FAST & EASY 4 INGREDIENTS OR LESS RECIPES
Chicken Thighs, By: Leslie Snelten, February 9, 2015
Chicken Thighs – A 5 Ingredient Meal, By: Michele Panzer-Evans, November 6, 2014
Chicken Thighs, Bone-In, By:Sherri Mueller Brakenhoff, January 15, 2015
Chicken Thighs - Walnut & Chive*, By: Kathleen Valentine, August 21, 2014
Chicken Thighs with Carrots & Potatoes*, By: Garrick Stolz, September 21, 2015
Chicken Thighs with Mushrooms, By: Deborah Hilsenbeck
Chicken Thighs with Olives & Prunes*, By: Diane Wimmer, April 6, 2015
Chicken Thighs with Vegetables*, By: Marsha Pine Vetare, November 7, 2015
Chicken Tikka Masala*, By: Randall McGouirk, April 10, 2017
Chicken Tikka Masala, By: Diane Wimmer, October 19, 2014
Chicken Tikka Masala*, By: Brent Stapley
Chicken Vegetable Ranch, By: Cindy Transou, June 26, 2018
Chicken with 40 Cloves of Garlic*, By: Julie Stiles Simpson, November 1, 2016
Chicken with Pineapple*, By: Arlene Babiskin Gordon, May 15, 2014
Chicken with Red, Orange and Yellow Peppers*, By: Susan Rossi Cottone
Chicken with Vegetables in Orange Sauce*, By: MaryJo Powell, January 16, 2015
Chicken with Zucchini Noodle Alfredo*, By: Brandi Tatarchuk, March 15, 2019
Chicken Cabonara, V'getti *, By: Roberta Thompson, September 9, 2014
I just bought the veggie spiral slicer. Trying to eat healthier.
Ingredients:
15 oz Carbonara sauce, I used Bertolli.
2 spiral sliced zucchini (do not peel)
About 1½ cup grilled chicken breast
2 Tbs. extra virgin olive oil
2tsp minced garlic
Salt and pepper to taste
Directions:
I sautéed the zucchini noodles and garlic until it was soft then tossed in the grilled chicken breast, and ¾ jar of sauce and served.
It was delicious !
Hubby ate all on his plate which really surprised me.
Next time will make my own sauce and add mushrooms.
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Chicken Cacciatore #1, By: Deborah Phelps Bondeson Matthews - Fix-It and Forget-It Cookbook, Page 24
Ingredients:
3 lbs bone in chicken pieces-skin removed (I used 8 chicken thighs)
2 green bell peppers thinly sliced
2 med onions thinly sliced
2 garlic cloves thinly sliced (I used chopped minced garlic I keep in the fridge)
½ lb fresh mushrooms thinly sliced (I used a whole lb as we love mushrooms)
½ tsp dried rosemary
1 tsp dried oregano
½ tsp dried basil
1 tsp salt
¼ tsp ground pepper
1 Tbs. balsamic vinegar
1 cup tomato sauce
3 cups chopped tomatoes (I used 2 cans fire roasted diced tomatoes-just drained the liquid off the top and threw in the crock pot)
3 oz can tomato paste
2 oz can sliced black olives drained
Directions:
Lay chicken pieces in slow cooker, add peppers, onions, garlic and mushrooms. In bowl mix together rosemary, oregano, basil, salt, pepper, vinegar, tomato sauce, tomatoes and tomato paste. Pour mixture over vegetables and chicken. Cover and cook on low for 5-6 hours until done. Add olives the last minute or sprinkle on chicken after serving. Serve over hot spaghetti or your favorite pasta. Makes 6 servings.
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Chicken Cacciatore #2, Slow Cooker, By: Madeline DiDonato
Ingredients:
2lbs boneless breasts
Salt & pepper to taste
1 Tbs. olive oil
½ cup sliced onion
3 garlic cloves
2 - 8 oz packages of slices mushrooms (I used baby Bella)
1 - 28 oz can crushed tomatoes
2 cups chicken broth
1 Tbs. dried oregano
Directions:
Season chicken with salt & pepper. Pour oil in pot & brown chicken on Stove Top High setting. Once browned on both sides, remove chicken, add onion & garlic & cook until tender. Add mushrooms & continue cooking & stirring until mushrooms brown slightly. Switch to Slow Cook Low setting. Return chicken to the pan & add tomatoes, broth & oregano (I like to crush oregano between my fingers as I add it to pot). Cook for 8 hrs on Slow Cook Low setting. (I started this at 5:30am, so I cook it for 5 hours. It remains on warm setting until 6:00. I find that although it switches to warm, the food continues to cook, especially since there is no one around to open lid & peak in).
Also, my husband added the pasta, turned Ninja to Oven 300° and cooked until al dente, adding extra broth as needed.
Serve over cooked pasta or rice.
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Chicken Cacciatore*, By: Rita Ramos
Ingredients:
1½ lbs boneless and skinless chicken thighs
1 small onion, chopped
1 celery stalk, chopped
3 cloves garlic, minced
1 yellow pepper, chopped
¼ cup fresh basil, chopped
¼ cup flour
1 teaspoon red pepper flakes
½ teaspoon oregano
2 Tbs. olive oil
6 oz Pinot Noir
Directions:
You can use any parts of the chicken you would like whether it’s bone-in chicken thighs, legs or boneless breast. I chose the boneless and skinless chicken thigh because the meat becomes so tender that I didn’t want it to fall off the bone and have random bones lost in the meal.
Put the chicken in a Ziploc bag, add flour and shake to coat.
Set Ninja to Stove Top High and add the olive oil. Place the chicken into the pot and brown for 5 min per side.
Add onions, garlic, celery, yellow pepper and pour in tomatoes. Stir. Add oregano, pepper flakes and basil. Stir lightly.
Cover and cook on Slow Cook High for 4 hours.
Serve over rice or noodles.
Enjoy with that glass of Pinot Noir.
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Chicken Cacciatore, My first Ninja "Experiment", By: Jenn Mueller Venerable
My first Ninja "experiment" (non-recipe) actually turned out! Like a simple chicken cacciatore. Seared two fresh chicken breasts on stovetop high with garlic powder, added one box of pasta, 3½ cups water and one small can of diced tomatoes and turned to oven 300° for 25 minutes. Turned out okay, a little bland but family ate it with sprinkled Parmesan! Noodles and chicken both done like a charm.
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Chicken Cordon Bleu, By: Patricia Crawford, January 10, 2016
Ingredients:
2 chicken breasts
Ham (I use lunch meat)
Mozzarella cheese
1 can of chicken or mushroom soup (I use 2 so there is more gravy)
¼ cup milk (½ if you use 2 cans)
Salt and pepper, to taste
Whatever kind of pasta you like
Directions:
Slice and pound thin the chicken breast. Lay a slice of ham and however much cheese you like and roll it up. Secure with a toothpick. If you wish, you can spray the pot with Pam. Place in the pot of the Ninja. Mix the soup and milk. Pour evenly over the chicken. Cover. (The original recipe called for 4 hours on slow cook). Turn the Ninja to Slow Cook Low. Test for doneness at 2 hours using a digital temperature probe, (minimum 165°). Turn the Ninja to Slow Cook High. Stir in the pasta so it is covered with the sauce to cook for the last 20 minutes. Stir occasionally to keep from sticking. I did not add any liquid for the pasta, however you would probably need to if you didn't double the gravy.
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Chicken Curry, By: Tracy Cagliero, July 11, 2015
Made the best chicken curry last night using the Stove Top function. The recipe is also on the back of the curry sauce packet. I always make a double batch, we like it that much!
Ingredients:
1 package Sukhi's Classic Indian Curry sauce
½-1 lb boneless, skinless chicken, cut into pieces
2 medium potatoes, chopped
3 celery stalks, chopped
8 oz baby carrots
1¾ cup water
1 tsp cornstarch
1 jalapeño pepper, chopped (optional)
Salt, pepper and garlic powder, to taste
Directions:
Turn your Ninja to Stove Top High and cook chicken until mostly done. Season while cooking.
Add sauce packet and vegetables, cooking and stirring for a minute or two and until coated well with the sauce. Add more seasonings if you wish.
Add water.
Cook for approximately 20 minutes. Turn your Ninja to Stove Top Medium or Low once it starts to boil to simmer.
Approximately 5 minutes before it’s done, add the jalapeño if desired. Stir in the cornstarch to thicken sauce.
Cook until vegetables are done
Serve over rice.
**Added comment - This dish is customizable, you can use different meat and vegetables if you wish. Maybe even meatless or with tofu. I prefer chicken. I found this brand of sauce to be the best, I used a cheaper brand once and it didn't come out as good!
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Chicken Curry*, By: Melina-Céline Wathen
Ingredients:
3 chicken breasts, cubed
1 small onion, chopped
1 medium sized tomato, chopped
1 can of coconut milk
salt and pepper
olive oil
1½ Tbs. of curry powder
3 gloves of garlic
Directions:
First you heat the oil in the Ninja on Stove Top High and sauté the onions and the garlic for 1-2 minutes. Add the chicken and season it with salt and pepper and fry it until its white from all sides. Add the curry powder and the chopped tomato and stir it until the chicken it covered with the curry mixture. Afterwards you add the coconut milk. Bring it to a boil and turn the Ninja to Stove Top Low. Place the lid and let it simmer for 30 minutes. Serve it with rice and you are good to go!!!
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Chicken Dinner*, By: Aurelia Dougan McCollom, September 3, 2014
Ingredients:
4 boneless chicken breasts, seasoned (your preference on seasonings)
2 Tbs. oil
4 strips of bacon, crumbled
1 large onion, coarsely chopped
4 large potatoes, cut up
Rosemary, garlic powder, lemon pepper – seasoning for potatoes (amounts your preference)
1- 16 oz can cut green beans, (add liquid to soup)
2 small cans of mushrooms or 8 oz. fresh, sliced, if canned - (add liquid to soup)
2 can Cream of Chicken soup, (a little water to rinse cans)
14 oz. chicken broth
Directions:
Turn your Ninja to Stove Top High and fry the bacon. Take out, cool and crumble. Wipe pot. Add oil and add chicken breasts searing on both sides. Remove. Add seasoned potatoes and onions, lightly brown using Stove Top High. Add bacon, green beans and mushrooms to the potatoes. Stir gently. Place the chicken on top. Add the soup, broth, liquid from the green bean and mushrooms, and pour over the chicken. Turn your Ninja to Slow Cook Low for 4 hours. Use digital probe to test the chicken temperature. Very good! Very flavorful!
**Added comment** You don’t need to brown the potatoes, but it really seals in the flavor from the rosemary.
I also used 2 Tbs. of cornstarch and a little water to thicken the broth just before serving.
It was done before the 4 hours, but I let it go to Auto Warm. The chicken temperature was 190°. Very tender, but not dry.
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Chicken Drumsticks*, By: Barbara Callahan
Seasoned drumsticks seared on Stove Top High, then converted to the rack for 45 minutes at 350° with steam. I used broth and white wine. I loved them. They were cooked through & moist; fell off the bone!
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Chicken Enchilada Mixture*, By: Bonnie Smith, October 25, 2015
I put my chicken in the pot with all kinds of seasonings that sounded good at the time (lol). Add 1can of enchilada sauce, 1 can chopped chilies and a ½ jar of salsa. Turn to Slow cook Low for 6-8 hours. Test for doneness. Remove when done. Shred the chicken and add back to the sauce. Add another can of enchilada sauce and chilies and more salsa. You can add cilantro and possibly more enchilada sauce or salsa if needed. Cook on Stove Top Medium/Low until thickened. When making the enchiladas, add some enchilada sauce bottom of pan. Add some of the mixture in to a tortilla. Top with a combination of cheeses. Roll. Place seam side down into a pan. Top with enchilada sauce and more cheeses. Wrap in saran wrap then tin foil before freezing. Be sure to mark with a note outside to remove saran wrap before baking. (You don’t want the aluminum foil to touch the sauce). To cook, thaw in refrigerator. Cook 350° covered, 30 minutes or until hot. **I've never baked in Ninja as I make large pans.** If using the multipurpose pan, place on rack to bake in the Ninja.
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Chicken Enchiladas*, By: Michelle Williams, February 7, 2017
Makes: 4 servings
Prep Time: 3 minutes
Cook Time: 50 minutes
Ingredients:
2 boneless skinless chicken breasts
4 tablespoons extra virgin olive oil
2 tablespoons flour
2 tablespoons ancho chile powder, freshly ground, if possible
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon cocoa powder
3 cups chicken broth
2 tablespoons tomato paste
1 teaspoon freshly squeezed lime juice
sea salt and freshly ground black pepper
½ cup sour cream
1 (7 ounce) can chopped mild green chiles
2 cups shredded cheddar jack cheese, divided (or unseasoned Mexican cheese blend)
8- 6" corn tortillas
2 tablespoons fresh cilantro, chopped
Directions:
Set the dial on the Ninja Cooking System to Stove Top High. Allow to preheat for 3 minutes. In the meantime, mix together the ancho chile powder, garlic powder, onion powder, ground cumin, oregano, and cocoa powder in a small bowl.
Add the extra virgin olive oil to the Ninja pot, and heat for a minute. Add the chicken breasts and brown on both sides, about 3 minutes per side. Remove chicken breasts to a plate with silicone tongs.
Add the flour to the oil and use a silicone whisk to incorporate into the oil. Cook, whisking constantly, about 2 minutes until golden. Add the bowl of dry ingredients and whisk in with the oil and flour for about 30 seconds. Slowly pour in the chicken broth, whisking to prevent clumps. Add the tomato paste and lime juice. Whisk to incorporate.
Turn the dial on the Ninja Cooking System to the Oven setting of 250°F. Add the chicken breasts, and place the cover on the cooker. Cook the chicken breasts for 20 minutes until the chicken is no longer pink in the middle, and breasts shred apart easily with two forks. Remove the chicken to a mixing bowl, and shred the meat. Season with salt and pepper, and an additional squeeze of lime juice if you like. Add the sour cream, chopped green chiles, and 1 cup of the cheese. Mix together until thoroughly combined.
Using a non-scratch ladle, remove at least 1½ cups of the sauce from the cooker to a measuring cup. Fill each corn tortilla with an eighth of the chicken mixture, and roll up the tortilla. Place the rolls in the Ninja pot, seam side down. Pour the reserved enchilada sauce over the rolled tortillas. Sprinkle in the remaining cup of cheese over the top. Replace the lid, and cook for another 15 minutes.
When the enchiladas are finished cooking, sprinkle the fresh cilantro over the top and serve. Enjoy!
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Chicken Enchiladas*, By: Mary Davis, January 28, 2016
Ingredients:
2 chicken breasts
2 cups chicken broth
1 can cream of chicken soup
1 cup salsa verde
2 tablespoons taco seasoning
Corn or flour tortillas (I use flour)
1 8 oz. package cheese (I use 4 cheese Mexican blend)
sour cream
Directions:
Turn the Ninja to Slow Cook Low. Add the chicken breasts, broth and t tsp. of taco seasoning. Set the time for 8 hours. Remove chicken and shred. Set aside. Drain the pot.
Combine soup and salsa verde with remaining taco seasoning.
Add about 1/3 to ½ of sauce to the chicken, and ½ cup of cheese, mix well.
Roll chicken mix up in tortillas, place in bottom of Ninja. Add remaining sauce.
Turn to the Oven setting of 250°F approximately 15 minutes. Srinkle on remaining cheese and continue cooking till well melted.
Serve with sour cream garnish and hot sauce if desired.
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Chicken Enchiladas, By: Elaine Corwin
This recipe is half of the ingredients of the original recipe. It fit in the utility/baking pan. I had never had enchiladas before, but I will be making this again.
Ingredients:
6 small soft flour tortillas (you can use corn but I like flour with chicken)
½ tablespoons flour
1 cup chicken broth
½ cup sour cream
½ cups shredded and cooked chicken (we like to use rotisserie chicken)
1½ cups Monterey Jack cheese – shredded
1½ tablespoons butter
½ of a 4oz can diced green chilis
Directions:
Preheat Ninja to 350°.
Combine cooked shredded chicken and ½ cup of cheese, in a bowl.
Fill tortillas with the mixture above and roll each one then place in a Ninja baking pan.
Melt butter in the pot over medium heat.
Stir flour into butter and whisk for 1 minute.
Add broth and whisk together. Cook until it’s thick and bubbles up.
Take pot out of Ninja and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Wipe Ninja pot.
Place baking pan on the rack in the Ninja and bake in oven for 20-25 minutes. You can use a torch to brown the cheese, put it under the broiler for about 3 minutes, or just have it melted.
**Added comment by: Aurelia Dougan McCollom** - If you want to use chicken pieces: Turn to Stove Top High, add a little EVOO and brown you chicken. Be sure to use a temperature probe to be sure it is done. Let cool a few minutes, then shred with two forks.
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Chicken Fajitas*, By: Carol F. Neuman, January 17, 2019
Chicken Fajitas with colored peppers and onions in the Ninja tonight. The sweet colored peppers were so good in it! Wow!
Ingredients:
½ stick of butter or margarine
1 large onion, sliced
1 sweet red pepper, sliced
1 sweet yellow pepper, sliced
2 lbs. of sliced chicken breasts (4-5 large chicken breasts)
Spices: taco seasoning, ancho chili powder, garlic & onion seasoning, oregano, basil – your desired amount for flavor
Flour tortillas
1 (8oz) package cheddar cheese
cherry tomatoes - optional
taco Sauce - optional
Directions:
Before starting the meal, slice the chicken breasts into thin slices, to save time when preparing the rest of the fajita ingredients. You can marinate the chicken with the spices & seasonings early and put the meat into the refrigerator.
Turn the Ninja to Stove Top High. Melt the half stick of butter and slice up the onion into long slices. Add to the Ninja pot. Slice up the 2 sweet peppers into thin slices and add to the pot. Season the vegetables as well as the meat with the same seasonings. Mix, and stir. Add the chicken meat, mix and stir everything together. Continue to sauté on Stove Top High. Stir every occasionally to make sure all the chicken is cooked through, and the vegetables are softened. Serve with cheese. Garnish with tomatoes and taco sauce if you wish.
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Chicken Fajitas*, By: Joanna Tuttle Hatten, February 16, 2016
Ingredients:
2 Tbs. oil
2 bags of frozen Tyson chicken breast strips
fajita seasonings, to taste
peppers, sliced
onions, sliced
Directions:
Turn the Ninja to Stove Top High. Add the oil. Add the chicken breast strips, peppers and onions. Cook until vegetables are tender and chicken is heated through. Add the seasonings. Stir to mix. Turn to Buffet/ Warm to hold.
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Chicken Fajitas*, By: Valarie Prine, January 23, 2016
So good!
Ingredients:
4 boneless chicken breasts
1green pepper, sliced thin
1onion, sliced thin
garlic seasoning, to taste
1package of taco seasoning
Directions:
Add all of the ingredients to the Ninja pot. Turn to Slow Cook Low for 6 hours. The chicken was so tender, it fell right apart. Perfect!
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Chicken Fajitas*, By: Alison Houston Wright, December 3, 2014
Ingredients:
2 lbs chicken pounded then cut up
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2/3 Tbs. extra virgin olive oil
Tony Chacheres Creole seasoning and fajita seasoning amount to your liking (we are heavy handed with seasoning)
½ lime, squeezed for juices
Directions:
Add all ingredients to your Ninja, stir. Cover and turn to Stove Top Medium. Check regularly and stir. Once chicken is cooked, uncover and drain juices with paper towels. I add more seasoning after draining as you lose some on the towels. Stir. Once done add tortillas on top to warm up. Turn to Buffet/Warm setting to hold.
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Chicken Fajitas Ala Whatever Vegetables We Had in the Refrigerator*, By: Allana Alla Robinson, February 7, 2016
**this recipe is all about making it into your own creation
Ingredients:
3 chicken breasts - cut into strips
Seasonings of choice: garlic powder, ground black pepper, cumin, chili powder, salt, etc
Vegetables of choice: bell peppers, broccoli, etc.
2 limes or half a lemon worth of fresh juice
olive oil
whole wheat tortilla shells
toppings of choice: cheese, etc.
Recipe:
1) Cut boneless chicken breast into strips (we used 3 chicken breasts but you can use more or less) then season them with seasoning of choice (we used paprika, cumin, chili powder, garlic powder, ground black pepper & a dash of salt --- you can improvise and use whichever spices that you desire).
2) Into the main pot of the Ninja, pour some olive oil and then fresh lime juice (we used 2 whole limes but you can use more or less or substitute it with half a lemons' worth of fresh juice) then place the seasoned chicken breast strips in and lightly coat them in the sauce. Set the Ninja to Stove Top High. Do not place the lid. Turn occasionally and cook until no longer pink, and juices run clear.
3) Once ready, add in whichever vegetables you desire --- we added colored bell peppers cut into strips and broccoli (again, feel free to use other vegetables). Cook with chicken until vegetables reach desired texture -- flip & mix occasionally so that the vegetables absorb the sauce.
Serve: on a whole wheat shell of choice with cheese & other toppings of choice.
Again, lots of room to adjust & make it your own!
****
Chicken Fajitas & Spanish Rice 30 Minute Meal*, By: Carol F. Neuman, September 23, 2015
Ingredients:
2 Tbs. olive oil
1 large onion sliced into strips
2 large green peppers, sliced into strips
2 chicken breasts, chopped into pieces
Mexican based spices, to taste
2 packages of Knorr Spanish rice, or Fajita rice
4 cups water
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High to begin heating. Add oil. Add the chicken, onion and peppers to brown together. Season with the Mexican spice. Continue cooking to soften the peppers, Stir to mix. Add the Mexican Knorr rice and water. Turn to the Oven setting of 300°F for 30 minutes. Stir once or twice while cooking. Restir; then serve. Use your desired toppings for the fajitas, and serve on soft flour tortillas.
****
Chicken Fajitas/Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Ingredients:
1 package Boneless Skinless Chicken Breasts (2-3) Fresh or Frozen
or
1package Boneless Skinless Chicken Tenderloins (6-7) Fresh or Frozen
2 Tbs. Knorr Tomato Bouillon
2 tsp Paprika
2 tsp Chili Power
2 Tbs. Ground Cumin
½ tsp Salt
1/8 tsp black Pepper
1 Yellow Pepper, sliced Julienne
1 Orange Pepper, sliced Julienne
1 Red Pepper, sliced Julienne
1 Red Onion, sliced Julienne
10 drops to ¼ cup Frank's® Red Hot® Chile 'n Lime™ Hot Sauce....desired Hotness, add a little at a time, you can always add more for desired flavor!!!
Directions:
Turn your Ninja to Stove Top to High. Add chicken, and sprinkle half of season mixture over chicken and add ½ over the julienned peppers and onions to Ninja.
Toss to mix and turn Ninja to Slow Cook High for 3 hours or Slow Cook Low for 5-7 hours.
Carefully pour out most of the liquid in the Ninja and return pan to cooker.
Turn to Stove Top Medium and add remaining spices, peppers and onions along with Frank's® Red Hot® Chile 'n Lime™ Hot Sauce.
Continue cooking vegetables while shredding chicken. Once all chicken is shredded cover and cook on Stove Top Low for 5-10 minutes or until peppers and onions are at your desired doneness.
Serve with or on your desired toppings or accompaniments. Serves 4 people.
****
Chicken Fajitas (The Lazy Version)*, By: Allana Alla Robinson, June 25, 2016
Lazy Fajitas
Ingredients:
3 boneless chicken breasts - cut into strips
3 colored Bell Peppers (we used green, orange, and red) - cut into strips
1 bundle of scallions - cut into bite size pieces
Bread Crumbs
Seasoning of choice (we used ground black pepper, chili powder, garlic powder, salt)
Olive oil
Prep:
Cut peppers & scallions - set to the side.
Cut chicken into strips then create a mixture of bread crumbs and seasoning - coat chicken strips in the bread crumb mixture - set to the side.
Recipe:
**cook with the lid off
1) Into the Ninja pot, add enough olive oil to cover the bottom. Add in the coated chicken strips. Set the Ninja to Stove Top High. Once one side is cooked and browned, flip the pieces to the other side - add more olive oil if needed.
2) Once chicken is browned, add in peppers & scallions. Mix them with the chicken - cook until the vegetables reach your desired tenderness.
Serve:
Over a whole wheat tortilla or just as is. Add cheese or other toppings you desire.
This was my on the go recipe since it was quick & easy to make!
****
Chicken Fajitas with Bourbon Sauce*, By: George Johnson, November 7, 2016
Ingredients:
6 boneless chicken thighs, cut in pieces
1 of each red, yellow, and orange sweet peppers, sliced
2 sweet onions
5 red skinned potatoes, chopped
1 bag of broccoli florets
6 green onions, chopped
2 Grill Masters Brown Sugar Bourbon Marinade
2 packages of Knorr Steak Fajita flavored Rice & Pasta
2 large carrots, chopped
1 stick of butter
1 cup water
3 cups water, (for rice)
salt & pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Add the butter and water. Cook the potatoes, peppers, chicken, carrots, broccoli. Season with salt and pepper. Cook until meat juices run clear and vegetables are tender. About 20 minutes. Still using Stove Top High, add the rice and green onions, along with 3 cups of water and the bourbon sauces. Serve when rice and pasta are cooked through; about 20 minutes more.
****
Chicken Francaise*, By: Carmel Barninger, February 7, 2016
Ingredients:
2 boneless breasts, butterfly cut and pounded flat
½ cup flour
2 or 3 eggs
bunch fresh parsley
2 or 3 oz fresh grated Parmesan cheese
1 cup dry white wine
1 cup chicken broth or stock
crushed garlic
4 tablespoons olive oil
4 tablespoons butter
1 lemon
salt and pepper to taste
Directions:
Heat the oil and half of the butter in the Ninja on Stove Top High.
Beat eggs in bowl large enough to dip chicken. Add salt, pepper, ½ of the chopped parsley and grated parmesan. Place flour in another bowl and coat chicken on all sides, then place in egg wash to coat evenly. Cook in the hot Ninja 4 to 5 minutes on each side. Remove chicken from the Ninja and set aside. To the hot Ninja pot, add wine, crushed garlic, broth or stock, squeeze of lemon, the rest of the butter and chopped parsley. Stir and continue cooking on Stove Top High about 3 minutes or until boiling. Return the chicken to the pot and continue cooking about 5 minutes. Garnish with lemon slices and parsley sprigs. Serve with pasta, rice or noodles.
****
Chicken, Green Beans, & Potatoes
Ingredients:
3-4 chicken breast
8 small potatoes, quartered
1package of frozen green beans – (fresh or canned may be used)
1 packet Ranch Dressing
4 oz butter – cut in pats
2½ cups of water
Directions:
Turn your Ninja to Stove Top High and sear the chicken on both sides for about 3 minutes. Remove. Add water to the pot. (Leave the juices in the pot).
Add the remaining ingredients to the multipurpose pan and sprinkle ranch dressing. Add the butter over all. Cover the pan with foil. Place the pan on the rack. Turn the Ninja to Oven at 350° for an hour. Digital temperature test for doneness.
****
Chicken Griller, By: Connie Eastman Lewis, March 24, 2015
I did make my first meal and it was awesome. I had a chicken griller wrapped in bacon and stuffed with mushrooms and Swiss cheese. Turn to Stove Top High and brown in a little olive oil. I purchased a premade veggie combo with sliced red potatoes, slices of red onion, yellow squash and some asparagus. I After browning the meat on Stove Top High put it on the rack for 15-20 minutes. Set the Oven to 325° and bake. Place the veggies on the rack and bake for another 30 minutes or so. I also sprinkled a little olive oil, garlic powder and fresh parmesan cheese on the veggies.....came out so good!.
****
Chicken in Mushroom Gravy, By: Charlene Worley, April, 29, 2015
Ingredients:
3 boneless skinless chicken thighs
1 packet mushroom gravy mix
1 can cream of mushroom soup
1 cup chicken broth
1 onion finely chopped
Slap ya Mama seasoning and garlic powder
Directions:
Add all ingredients to your Ninja pot. Turn to Slow Cook Low for 5 hours. So yummy!
****
Chicken Korma (Kashmir Style)*, By: Randall McGouirk, June 22, 2017
Ingredients:
3 large Chicken Breasts (about 2lbs)
2 large bottles of Kashmir Style Korma sauce (32 oz ea)
1 tsp cooking oil
Various Spices (you can add Cumin, garam masala, etc.) to taste
Salt & pepper - to taste
2 stalks rosemary (chopped)
Directions:
Wash chicken breast and take off excess fat. Cut into chunks. Place oil into Ninja and turn to Stove Top High. Let the oil heat. Add the chicken. Salt & pepper chicken and cook until just turning brown on each piece. Add chopped rosemary and add extra spices (if you choose to add more) and stir. Once chicken is cooked, turn Ninja to Stove Top Low. Do Not Drain the juice from the Ninja. Open the jars of sauce and add. Stir. Place the lid. Cook on Stove Top Low for 45 minutes. Dinner is done!
Can be served with rice, although I just like the Naan Dippers.
****
Chicken Lazone*, By: Sandra Treadway, April 11, 2015
Ingredients:
½ tsp salt
1½ tsp chili powder
1½ tsp onion powder
2 tsp garlic powder
¼ tsp cayenne pepper
2 lb chicken tenders
¼ cup butter, divided
2 cups heavy cream
Directions:
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
In Ninja, melt half of the butter over Stove Top Medium/High. Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the Ninja. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or rice, if desired. Also great by itself! I am new at this so hope to learn to cook noodles at same time. Also thinking about adding a little Jalapeno White Cheddar next time.
****
Chicken Leg Quarters with Weber’s Honey Garlic Rub*, By: Michelle Painter Williams, July 7,2016
Ingredients:
4 chicken leg quarters
2/3 cup Weber’s honey garlic rub - (I found it at Sam’s Club)
2 Tbs. butter
3 cups of chicken broth
1 onion, cut up
steamed vegetable - optional
bbq sauce – optional
Directions:
Place the chicken iin a Zip-Loc bag. Coat the chicken leg quarters with 1/3 cup of Webers honey garlic rub and shake to coat well. Take the chicken out and sprinkle the other 1/3 cup on the chicken. Turn the Ninja to Stove Top High and preheat about 8 minutes. Melt the butter. Add the chicken pieces and brown each side. Remove the chicken. Turn the Ninja to the Oven setting of 350°F. Pour the chicken broth into the Ninja pot. Add the onion. Place the rack in the Ninja. Add the chicken. Cook for 35 minutes. Spread your bbq sauce on the chicken before serving if desired for extra flavor. This dinner was served with a bag of steamed vegetables.
We are obsessed with this Weber’s rub. Every time I make chicken, I use this seasoning! And its gluten free!
****
Chicken Lombardy*, By: Jill Allmandinger Moyer, June 17, 2015
This is the Chicken Lombardy I made today in the Ninja. I pounded the breast without slicing it in half. I added butter as I needed so I used less while searing the chicken. Enjoy!
Ingredients:
8 oz package sliced fresh mushrooms
2 tablespoons butter, melted
6 skinned and boned chicken breasts
½ cup all-purpose flour
1/3 cup butter
¾ cup marsala
½ cup chicken broth
½ teaspoon salt
1/8 teaspoon pepper
½ cup shredded mozarella cheese
½ cup parmesan cheese
2 green onions, chopped
Directions:
Cook mushrooms in 2 tablespoons butter in your Ninja on Stove Top Medium, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in your Ninja on Stove Top Medium 3 to 4 minutes on each side or until golden. Remove and fix the next batch. Reserving pan drippings in skillet.
Add wine and broth to your Ninja. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Remove. Add chicken back to your Ninja and overlap if necessary. Sprinkle mushrooms evenly over chicken. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 350°F for 12 to 14 minutes until cheese melts.
****
Chicken Marsala*, By: Jill Allmandinger Moyer, January 12, 2016
Ingredients
1-2 tablespoons butter
4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet Marsala cooking wine (may substitute chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped
Directions:
1. Turn the Ninja to Stove Top High. Add butter. Season the chicken with salt and pepper and place in the bottom of the Ninja. Sear until browned on all sides.
2. Top chicken with garlic, mushrooms, and Marsala wine. Cover and cook for 4-5 hours on Slow Cook Low.
3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch until dissolved. Pour into the Ninja and stir.
4. Return the chicken back to the Ninja. Turn to Slow Cook High. Cover and cook another 20-30 minutes or until sauce is thickened. Taste. Add salt and pepper as needed. Sprinkle with parsley and serve.
****
Chicken Marsala*, By: Jessica Mycek, April 24, 2015
Ingredients:
1 package of fresh mushrooms
2 frozen chicken breast
1 can cream of mushroom
1 packet Campbell's skillet Marsala sauce
Directions:
Add all of the ingredients to the Ninja. Turn to Slow Cook High and cook for 4 hours.
****
Chicken Marsala*, By: Dee Miner
Ingredients:
4 chicken breast
Salt & Pepper
Flour
Olive oil
Minced garlic
Fresh mushrooms
1 cup Marsala wine
1 cup chicken broth
Fresh parsley, chopped
Heavy whipping cream
Penne noodles
Directions:
Four chicken breasts, butterflied & beaten with a meat tenderizer. Mix salt & pepper with flour. Dredge chicken. Heat olive oil and brown chicken on both sides. Remove chicken add minced garlic brown for 30 seconds. Add fresh mushrooms and sauté until cooked. Add 1 cup of Marsala wine cook until boiling. Mix 1 cup of chicken broth with a teaspoon of flour, add to pan, simmer a few minutes until thickened. Throw in a pinch of fresh chopped parsley, and a splash of heavy whipping cream. Add chicken back in, toss until coated. I served it over penne. Next time I will double the sauce or not let thicken too much. It was fine this way, but the sauce was so good that I wanted more.
****
Chicken Marsala*, By: Rhonda Sullivan Cilley
Ingredients:
2 Tbs. butter
thinly pounded chicken breasts
mushrooms
bottle of marsala
3/4 lb of whatever pasta
1 ½ cup of water
Directions:
I didn't exactly measure anything but this is what I did: Melted 2 Tbs. or so of butter in the Ninja & dredged thinly pounded chicken breasts in flour and sautéed them just long enough so they were lightly browned on both sides. (literally just a couple of minutes. Once all chicken was brown I removed it and added mushrooms with maybe 3 more tablespoons of butter. Sautéed them for a few minutes & then added the chicken, TONS of garlic (like probably a little less than 1/4 cup - but you don’t have to use that much! LOL!), an entire bottle of marsala - 3/4 lb of whatever pasta & about 1 1/2 cup of water. I put it on Stove Top High and let it boil until the pasta was done (maybe 20ish minutes or so) and might have added another 1/4 cup or so of water to make sure pasta had plenty of liquid. It came out PERFECT! Chicken was perfectly cooked - sauce had thickened right up because of the flour. It was truly excellent!
****
Marsala Chicken - Campbell’s*, By: Nancy Schmidt-Moulen, May 31, 2015
Ingredients:
2 pouches Campbell's Marsala for chicken
5 pounds of chicken filets, cleaned and cut in strips
1 cup water
½ cup of flour mixed with water - thickener
Directions:
Add the Marsala pouches and water. Stir to incorporate. Add the chicken. Turn your Ninja to Slow Cook Low for 6 hours. After 6 hours, add the flour thickening agent and mix well. Cook for 2 more hours on Slow Cook Low. Pour over your spaghetti. It was so easy, and so good!
****
Chicken Marsala, Combined Recipes*, By: Kendra Pynn Pelletier, September 25, 2014
Ingredients:
3 chicken breasts, cut each in half for 6 medallion size pieces
pancetta
2 tablespoons of butter
2 tablespoons of flour
1 cup of Marsala wine
1 cup of chicken stock
Directions:
I modified the recipes on here and followed the one on the back if the bottle.
In a nutshell, I pounded 3 chicken breasts and cut each in half for 6 medallion size pieces. I then put them in a ziplock bag laying flat and pounded them all to the same size. Dredge the chicken in a flour, garlic powder and salt and pepper mixture. After that was done I browned pancetta in the Ninja. I removed the pancetta to a paper towel on a paper plate and then browned the chicken in the left over drippings. Once the chicken was browned I removed and then added 2 tablespoons of butter (let it melt) and 2 tablespoons of flour. I let that cook for a minute or so and then added a cup of Marsala wine and slowly added a cup of chicken stock and let it come to a slow boil. As it cooked I added more stock to thin it out. I turned the Ninja to Buffet and added the pancetta and chicken back in. I then fed my kids and cooked up some angel hair. Once they were done eating I served myself! I left out the mushrooms since they are not my favorite and I didn't have any.
****
Chicken Marsala Like Carabbas, By: Dee Miner
Ingredients:
1½ lbs. boneless skinless chicken breasts
1¼ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
olive oil, as needed
1/3 cup real butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
¼ cup marsala wine
8 ounces cans sliced mushrooms, drained
¼ teaspoon ground black pepper
2 teaspoons cornstarch
1 cup cold chicken broth
1 teaspoon minced fresh parsley
2 tablespoons heavy whipping cream
Directions:
Butterfly the chicken breast & beat with a meat tenderizer. Mix salt & pepper with flour. Dredge the chicken.
Turn your Ninja multicooker to Stove Top High. Heat the olive oil and brown chicken on both sides. Remove.
Add the minced garlic and brown for 30 seconds. Add the fresh mushrooms and sauté until cooked. Add the marsala wine, cook until boiling. Mix the chicken broth with a teaspoon of flour, and add.
Reduce the heat to Stove Top Low and simmer until thickened, increasing the temperature if needed. Add the parsley and whipping cream. Return the chicken to the Ninja pot and toss until coated.
I served it over penne. Next time I will double the sauce or not thicken it as much. It was fine this way, but the sauce was so good that I wanted more.
****
Chicken Meatloaf with Rosemary Lemon Glaze*, By: Sandy Puterbaugh, April 30, 2015
This is a mini loaf
Ingredients:
1 medium raw chicken breast
Seasonings of choice
1 egg for binder
Directions:
Put chicken breast in your food processor. Mix with seasonings and egg.
Turn to Oven setting of 350° and dry bake for 1½ hours. Glaze the last 10 minutes.
Glaze
1 tsp rosemary mixed in chicken broth. Add the juice of 1 lemon or bottled lemon juice with cornstarch to thicken. Thicken to glaze consistency.
****
Chicken Mole*, By: Moni Alejo, May 6, 2016
Ingredients :
½-1 whole chicken - pieces
water – to cover
½ onion
2 cloves garlic
1 tomato, cut in half
3 Chile Arbol – stems removed
2 Tbs. corn oil
1 disk Abuelita chocolate
4 cups chicken stock
1 jar Dona Maria mole sauce
Lime
Corn tortillas
Mexican rice
Sesame seeds (optional)
Directions :
Turn the Ninja to Stove Top High. Add the chicken pieces, onion and garlic. Cover with water and boil for about 30 minutes to one hour depending on the thickness of the chicken. Cook until no longer pink, and juices run clear. Be sure to use at least a half chicken with bones for flavor. When done, remove chicken and broth to a bowl. Clean out the Ninja pot. Still using Stove Top High, char the tomato. To a blender add about 1 cup of the chicken stock from earlier and the tomato as well as the chile arbol (chile is optional) blend well. Wipe out the Ninja. Turn to Stove Top Low. Add the oil and Mexican hot chocolate. With a Ninja safe spoon, mix until chocolate is melted, making sure to keep stirring so chocolate doesn't burn. Add the tomato chile stock mix that you blended, to the Ninja.
In your blender, add 3 cups of the chicken stock and the jar of mole. Mix well and add to the Ninja. Add the cooked chicken to the sauce. Boil for at least 10 minutes. Add more chicken stock slowly until you reach the desired thickness. (The sauce should not be runny but not too thick). When serving, add the toasted sesame seeds to the top. Serve with a cut lime to squeeze over mole. Mexican rice and corn tortillas go well with the mole.
****
Chicken Mushroom Risotto, By: Marghi Kilmer
Added a single boneless, skinless chicken breast, cubed into small pieces.
Ninja Instructions:
Heat the Ninja on Stove top High. Heat the broth in the microwave.
1. Heat the oil, add the onion, garlic, rice, and toast the rice first. It sort of changes color--not brow exactly.
2. Then add the mushrooms and chicken, brown the chicken.
3. Add the white wine, cook it down.
4. Add the hot broth, cover, and bring to a boil, stirring occasionally.
5. Lower the Ninja to Stove Top Medium.
6. Check and stir occasionally. About 30-45 minutes from this point.
7. When rice is done, turn the pot off, stir in the cheese. Cover it and let it sit for a few minutes.
****
Chicken Normandy, By: Andrea Cottrell Miller
I've been a lurker here for a while but I wanted to share this. It's a recipe from my childhood that my mother used to make. She cooked the entire thing in a cast iron skillet. I thought it would be a good recipe for the Ninja so I'm giving it a try now. It's almost done and the house smells delish! The original recipe calls for an entire stick of margarine.....I used 3 Tbs. butter and 3Tbs. olive oil, but you could certainly cut it down some. I'm not sure if oven setting was the best way to go? It got awfully brown on the bottom but I did leave the skin on the chicken. I'm open to suggestions!
Here is my modified recipe:
Chicken Normandy
Ingredients:
3 Tbs. butter
3 Tbs. olive oil
1 whole cut up chicken
1 1/2 cup chopped apple
1 cup chopped celery
1/2 cup chopped onion
salt
1/3 cup white wine
dried thyme
Directions:
Melt 3 Tbs. butter and 3 Tbs. olive oil on the Stove Top High and brown the chicken pieces. Remove chicken from Ninja. Place apple, celery and onion, in the pan drippings along with white wine and salt to taste. Cook until onion is clear. Remove mixture. Add chicken back in Ninja and top with apple/onion/celery mixture. Sprinkle generously with thyme. Change setting to Oven at 350° and bake for 1 hour or until juices runs clear . Turn chicken a few times while cooking.
****
Chicken or Turkey Meatloaf, By: Leslie Althoff
Ingredients:
1 lb ground chicken or turkey
1 egg
1 cup water
1 box Stove Top Stuffing
Directions:
Mix all ingredients together and place in a greased loaf pan. Pour 4 cups water into Ninja pot and place loaf on wire rack. Steam bake at 350° for 50 minutes or until meat loaf reaches 180°.
****
Chicken or Turkey Meatloaf*, By: Brad Imsand, June 9, 2014
Ingredients:
1 lb ground chicken or turkey
1 egg
1 cup water
1 box Stove Top Stuffing
Ranch Dressing Dry mix, to taste – (I just put a couple good shakes. All depends on how much ranch taste you want.)
Directions:
Mix all ingredients together and place in a greased loaf pan. Pour 4 cups water into Ninja pot and place loaf on wire rack. Steam bake at 350° for 50 minutes or until meat loaf reaches 180°.
**added comment by: Aurelia Dougan McCollom - Ranch Dressing Mix - Because of the sodium content, I suggest 1 Tbs. or less.
****
Chicken Paprika, By: Kelli Austin, June 28, 2015
Ingredients:
4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
¾ cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
½ pound wide egg noodles
½ cup sour cream
Directions:
Season chicken with salt and pepper. On Stove Top High, heat oil. Cook chicken, skin side down, until golden and crisp, about 6 minutes. Flip chicken and cook until browned, probably 6 minutes more. Transfer to a plate.
Discard all but 1 tablespoon fat from pot and reduce heat to Stove Top Medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over Stove Top High. Return chicken to pot in a single layer, skin side up, and reduce heat to Stove Top Medium. Cover and cook until chicken is cooked through, 20 minutes.
Cook your noodles separately then serve with the chicken. Stir the sour cream into the sauce right before adding the noodles.
****
Chicken Parm*, By: Randall McGouirk, March 8, 2018
Ingredients:
4 boneless chicken breasts
1- 24 oz. jar marinara sauce
1- 48 oz. large jar pasta sauce (optional)
10 oz. chipped Parmesan cheese (from a block)
8 oz. regular Parmesan cheese
2- 6 oz. small cans tomato paste
Salt pepper (to taste)
Directions:
Filet chicken breasts into 2 pieces. Line the Ninja cooker with the Pyramid Mat. Place the chicken into the Ninja. Salt pepper chicken, spread tomato paste over breasts. Pour marinara sauce over the chicken. (Use optional sauce if needed.) Sprinkle regular Parmesan cheese over the sauce and chicken. Place the lid on the Ninja and set to the Oven setting of 400°F for 30 minutes or until chicken is done. Serve over pasta and sprinkle chipped Parmesan cheese over your finished meal.
****
Chicken Parmesan*, By: Bonnie Smith, April 8, 2015
Tried my chicken parmesan in the ninja tonight....it was a hit!
Here is the recipe: (or what I did....lol)
Preheat Ninja on 400° Oven setting while preparing the meat. Cut chicken breast in chunks. Dip in beaten egg, then coat with mixture of seasoned bread crumbs-I add extra basil and garlic to mine. Pour some olive oil in ninja and brown meat on Stove Top High.
While that is cooking you need to make the sauce. Could be made earlier in the Ninja. So on stove or top of a nuwave, in sauce pan combine tomato sauce, Worcestershire sauce or oyster sauce (or both) maybe a teaspoon, butter, oregano, Italian seasoning, garlic, basil and some sugar-this helps to reduce the acid. Bring to boil then simmer several minutes. On the sauce I use one can of tomato sauce but if you want more sauce go for it, just add more spices.
I removed chicken from pan and wiped out. Then I added my mat and returned the chicken. Pour the sauce over the chicken. Sprinkle with parmesan cheese. I then turned it to oven setting at 250° for 30 minutes. Sprinkle with provolone or mozzarella cheese, let melt, then serve.
I normally would serve with angel hair pasta but trying to cut back on carbs.
*Added comment by: Aurelia Dougan McCollom – The pyramid mat is not necessarily used when there is a sauce. It is a browning mat.
****
Chicken Parmesan*, By: Jennifer Black Cordero, June 27, 2014
I posted this in my truck cooking group forgot to post here. .. Last night I made chicken parmesan. Cheated a little by pre making the chicken at home in a fry pan, but everything else was done in the Ninja on the truck.
I followed directions for the quick spaghetti in the book, except I added shrimp also. Put the chicken in a small baking pan and put them on the rack to reheat. Added mozzarella cheese when chicken was hot, let it melt a bit then served.
With the basket in I wasn’t able to stir the pasta as directed; it was Gluten free pasta so it got a little clumpy. Otherwise, it came out good!
****
Chicken Parmesan, By: Michele Panzer-Evans, August 21, 2014
Turn Ninja to Stove Top High. While it’s heating, cut chicken breast in half; season and flour. Add 1 Tbs. of oil in the Ninja. Brown chicken. Turn your Ninja to the Oven setting of 250°. Add pasta sauce (I used Ragu Parmesan and Romano) and a layer of mozzarella. Cook for 10-20 minutes until done.
**I did mine in batches because I had 8 cutlets, and had to overlap the chicken when I added the pasta sauce.
****
Chicken Parmesan Pasta*, By: Danielle Phipps, September 2, 2014
Ingredients:
3 big, boneless, skinless chicken breasts
1 box parmesan crusted shake n bake
1 lb penne pasta
2 jars Bertolli 5 cheese sauce
1 small bag of shredded Italian cheese blend
4 cups water
Directions:
Cut chicken into small pieces and coat with shake n bake. Place them on the rack and cover and cook on oven 425° for 20 minutes. Set chicken aside and mix in pasta, sauce, and water. Cover and cook on oven 300° for 20 minutes. Stir in chicken, top with cheese, and cook until cheese is melted.
****
Chicken Parmesan - Slow Cook, By: Jane Jackson, June 24, 2016
Ingredients:
1 bag frozen breaded chicken strips or nuggets
8 oz sliced mozzarella cheese - topping
Sauce:
1 can (28 oz) petite diced tomatoes
1 can (6 oz) tomato paste
2 cloves garlic, minced
1 tsp salt
½ tsp pepper
1 tsp oregano
1 tsp basil
¼ cup brown sugar
1 cup chicken broth - stir in chicken broth as needed throughout cooking time so that sauce not burn on bottom of pan.
Directions:
Spray the Ninja pot with a non-stick spray.
Mix all of the sauce ingredients in the pot.
Add the chicken strips.
Cover. Turn the Ninja to Slow Cook Low for 2-3 hours.
Place slices of cheese on top about 15 minutes before you plan to serve.
(I used Tyson Italian breaded chicken strips. It was served with angel hair pasta and garlic toast, delicious!!).
****
Chicken with Peach Salsa*, By: Cathy Schultz, August 14, 2014
Ingredients:
Half chicken
Extra virgin olive oil
Directions:
Turn your Ninja to Stove Top High and brown in oil. Turn to Oven setting of 350° and bake for 1 hour. Serve with Peach Salsa. Recipe below.
Peach Salsa, from Taste of Home
Ingredients:
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and sliced
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
Directions:
In a food processor, combine the first five ingredients; pulse until
coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse
just until blended. Transfer to a serving bowl; chill until serving.
Serve with chips. Yield: 4 cups.
****
Chicken Piccata*, By: Leticia Journee , March 24, 2015
Ingredients:
chicken breasts
flour, salt, pepper, key lime seasoning blend, to taste
red onions, chopped - (I didn't have shallots)
½ stick of butter and a little olive oil, a little flour to make a roux
juice of 2 lemons
½ cup chicken stock
lemon slices
capers
white wine and mushrooms, optional
Basil garnish
Directions:
Dredge chicken breasts in flour, salt, pepper, key lime seasoning blend and brown on Stove Top High. Remove from pot. Melt ½ stick of butter and a little olive oil, and sauté the onions. Add a little flour to make a roux, juice of 2 lemons, ½ cup chicken stock, lemon slices and capers. Remove the sauce or at least half of it and reserve some to put on top. Add the chicken back to the Ninja and pour the sauce over chicken. Garnish with basil. Serve. I made rice and roasted butternut squash as my sides.
****
Chicken Piccata by Chad*, By: Chad Stewart Marsh, December 27, 2015
Prep the chicken:
4 boneless Chicken Breasts
Flour
Eggs (as needed)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 stick salted butter
Olive oil
Add 1 stick of butter and some olive oil to the Ninja. Turn to Stove Top High.
Pound the chicken down to a desired thickness, cut in half. Dredge the chicken in beaten egg then flour mixed with salt, pepper and garlic powder, repeat then add to the Ninja. Cook in batches on each side 3 minutes or until golden brown, place to the side.
Piccata sauce:
1 cup of mushrooms
1½ cup dry white wine, (I used Pino)
½ cup lemon juice
Capers, to taste
1½ chicken stock
1 cup Parmesan cheese
2 tablespoons butter
3-4 tablespoons flour
Keep all the remaining bits left from making the chicken in the Ninja on Stove Top High. Add the mushrooms for about a minute to soften, add wine, lemon juice (or more to taste), chicken stock and capers to taste, use a silicone utensil to scrape the bottom of pan to get the bits. Cook for about 5 minutes, whisk butter and flour to thicken and cook another 10 minutes uncovered. Move the sauce to another container off to the side.
Pasta:
1 cup of mushrooms
1 cup of white wine
1/3 cup Lemon juice
Capers, to taste
Minced garlic, to taste
Half pound angel hair pasta
Combine mushrooms, white wine, lemon juice, capers, minced garlic and pasta. Turn the Ninja to the Oven setting of 350°F. Cover. Stir occasionally. Cooking time is 20 minutes.
Add chicken and sauce. Top with parsley and let it heat back up for about 5 minutes.
All done, enjoy!
****
Chicken Piccata with Pasta* (Healthier), By: Anny Pham
I eyeballed it, but here's approximately what it is:
Ingredients:
4 Thin slices of skinless boneless chicken breasts (2 butter flied breasts)
2 Tbs. Olive oil
3 Tbs. butter/margarine
salt & pepper
garlic powder & cayenne to taste
1 Tbs. Capers
½ cup white wine
4 Tbs. lemon juice
8 oz wheat angel hair
1 can of diced tomatoes, (optional)
Directions:
Turn Ninja to Stove Top High and heat the olive oil. Season the chicken with salt, pepper, garlic powder, and cayenne. Sear chicken until lightly browned. Remove chicken and deglaze pot with white wine. Turn down heat to Stove Top Medium. Cook out alcohol for about 2 minutes. Add butter, lemon juice, and capers. Once butter melts, taste test sauce and adjust accordingly. It should be tart yet savory. Add the pasta evenly so that all the pasta is at least partly submerged for cooking. (Add water/chicken stock if needed. I added a can of diced tomatoes with green chilies because we were out of salad and I wanted at least some veggies) Re-add the chicken evenly on top, cover and cook for 6-8 minutes or until pasta is al dente and the chicken is cooked through. Can garnish with parsley if desired plate and enjoy.
**Added comments**
Gail Wainwright - Mmmm going to try this minus the capers...yechy, yechy!!!!! Lol
Anny Pham - Wine and butter sauce is good too! I would suggest substitute for chopped garlic for the capers!
Elaine Corwin - Is the 1/2 c wine the only liquid? Enough to cook the pasta?
Anny Pham - I used angel hair pasta so it doesn’t take much liquid for al dente. Chicken juice (from the searing), wine, lemon juice, butter + either the liquid from the small can of dices tomatoes I used or add a little of water/ chicken stock (esp. if you use thicker pasta)
****
Chicken Piccata, By: Cheryl Jansen - Ninja Recipe Book
This sounds good
More than half of us say they have less than 45 minutes to prepare dinner. And making it healthy sounds even more daunting. With the Ninja Cooking System, you are never more than 30 minutes away from dinner thanks to the one-pot meal making features. This Chicken Piccata recipe is proof!
Ingredients:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 pounds boneless, skinless, thin sliced chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
1 cup dry white wine
1/3 cup lemon juice
1/4 cup brined capers, rinsed and drained
1 cup uncooked quinoa, rinsed
1 1/4 pounds fresh asparagus, cut into half-inch pieces
Directions:
1. Stir flour, salt, and black pepper on plate. Coat chicken with flour mixture.
2. Add oil and butter to pot. Set to Stove Top High and heat until butter is melted. Add chicken to pot. Cook uncovered 10 minutes or until chicken is lightly browned on both sides. Remove chicken from pot and place on roasting rack.
3. Add broth, wine, lemon juice, and capers to pot. Stir in quinoa. Place rack with chicken in pot, and place asparagus on rack with chicken. Set Oven to 300˚F for 15 minutes. Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
4. Remove asparagus and chicken from pot. Stir quinoa mixture. Turn off pot. Let quinoa mixture stand. Garnish with parsley.
**Added comments by: Rosemary Samartino Hekl**
I made chicken picatta....recipe that's in the cookbook, but made adjustments for things I didn't have...
1. I used bone in chicken thighs
2. Used frozen stir fry asparagus mixed vegetables
3. Didn't have capers , so I left them out.
I then. Followed the recipe...and believe me, it was to die for!
**Added comment by: Chicken Piccata*, By: Carolyn Crowder, June 26, 2016
Substituted broccoli crowns for the asparagus. Served with white wine. Chicken was moist and tender and the quinoa was cooked perfectly. Served with a fresh lemon wedge. Hubby was happy.
****
Chicken Pot Pie Using Crescent Rolls*, By: Tahya Bell, December 10, 2014
Ingredients:
1 bag (16 oz) frozen mixed vegetables
2 cans white chicken
2 cans (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) diced potatoes
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
salt and pepper to taste
Directions:
1. In large bowl, mix vegetables, potatoes, chicken and soups. Pour into Ninja. Cook for 8-10 minutes on Stove Top Medium.
2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Turn to Oven setting of 350°F and bake for 25 to 30 minutes or until brown.
****
Chicken Pot Pie*, By: Faith Dazzio Gutierrez, September 6, 2014
If you have a smaller family, you might be able to do the baking part in the Ninja, too? Maybe in the all-purpose pan?
Ingredients:
2 Tbs. olive oil
1 Tbs. Butter
1 lb boneless skinless chicken breasts, diced
2 cloves Garlic; minced
1 medium Onion; chopped
1 10-oz package frozen mixed vegetables
1/3 cup whole wheat flour; (or regular flour)
2 cups fat free chicken broth
2/3 cup regular or almond milk
Salt & pepper; to taste
2 9" pie crusts
1 cup potatoes (white, red, or sweet); diced
Directions:
Set Ninja to Stove Top High and brown the diced chicken in butter and olive oil. Add garlic and onion and sauté until chicken is no longer pink and onion is clear. Add diced potatoes, then mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper.
Bring to a boil stirring every few minutes, then reduce heat to Stove Top Medium until “cooked down” and is thickened, about 15 minutes. While chicken mixture is cooking, remove pie crusts from refrigerator, let stand 15 minutes on counter.
Turn off heat on Ninja. Place one pie crust in pie plate. Add chicken and vegetable mixture. (The pie was fixed in a regular oven!) Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350° for 30-35 minutes, or until crust is golden.(By the way, I increased the temp tonight. The recipe says 350, but my pie crust said 450, so I cooked it at 400... It browned much nicer...) Cool for 10 minutes before cutting.
****
Chicken Pot Pie*, By: Mary Kline Halbleib, September 15, 2014
3 chicken leg quarters (save broth)
Celery, carrots, potatoes, rough and 1 box chicken stock
No measurements give. Amounts to suit your family.
I used Slow Cook Low to cook the chicken legs night. Today I pulled the chicken off the bone and turn my Ninja to Stove Top High. Use the chicken broth from the fixing the chicken and box. Add the vegetables and any seasoning you prefer and cook until almost tender. Bring to boil then add dough pieces into the broth. Turn to Stove Top Medium after adding dough. Cook about 30-40 minutes.
****
Chicken Pot Pie (Lazy)*, By: Moni Alejo, October 19, 2016
Ingredients:
3 chicken breasts, butterflied
2- 10.75 oz cans cream of potato soup
1- 15 oz can chicken stock or broth - (just make sure to adjust salt accordingly)
1 large bag or 2 small bags of mixed vegetables
½ cup milk mixed with 3 Tbs flour - to make a slurry - (to be used as a thickener)
salt and pepper – to taste
biscuits
Directions:
To the Ninja, add all of the ingredients. Stir well to mix. Turn to Slow Cook Low for 6 hours. Remove the chicken and shred with a fork. Return to the Ninja. Stir. Let the Ninja to to Auto Warm, or turn to Buffet to hold. Serve with biscuits.
****
Chicken Quarters, By: Gracemarie Hartley Peters
Living my Ninja! Made some delicious chicken last night. Used 3 chicken quarters. Browned on stovetop mode (should have browned a little more). Then put on rack and baked. Removed when done. Left drippings and made into gravy on Stove Top High. Put chicken in the gravy and put on Stove Top Low. Made cauliflower in the microwave then mashed it. (We do low carb). Served gravy over the mash and chicken. Chicken was very moist!
****
Chicken Quarters Experiment Success, By: Michele Panzer-Evans, December 1, 2014
Ingredients:
4 chicken quarters
1 pack of Italian dressing seasoning
2 packs of cream cheese
1 to 1½ cups of chicken stock
Directions:
Season and brown chicken on Stove Top High. Change to Slow Cook High. Add other ingredients and cook for 3 hours, or Slow Cook Low for about 5-6.
Going to serve with mashed potatoes, and greens. If I have enough left over I may shred the left overs and add chilis and some noodles for a soup.
UPDATE: Added another pack of cream cheese. (I updated the recipe). Husband and kids loved it. I took some of the sauce and added baby kale and canned corn. It was delish!!
****
Chicken Ranch Pasta, By: Madeline DiDonato, June 30, 2016 - Cross Posted In Pasta
Ingredients:
½ lb pasta of choice
4 slices of bacon
2 large chicken breast, boneless & skinless, cut into bite sized pieces
1 teaspoon minced garlic
2 Tbs. all purpose flour
1 package ranch dressing mix (½ oz)
1 cup fat free milk
2 cups chicken broth
½ cup shredded cheddar cheese (optional)
salt & pepper to taste
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Drain on paper towels.
Season the chicken with salt and pepper. Add the chicken to the Ninja pot. Cook until tender, no longer pink, and slightly browned.
Turn to Stove Top Low or Stove Top Medium. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the garlic. Stir in the broth & milk, and cook, stirring occasionally. When it starts to bubble add the pasta and cook until pasta is almost done, stirring frequently. Add in the cheddar cheese cook and stir until the cheese is melted (optional). Add more broth, if needed. Taste for seasoning and adjust as needed.
Crush the bacon & serve each plate of pasta with the bacon sprinkled over the top.
** Added comment - Tonight I deviated from above and once I added the pasta I switched it to Slow Cook Low for one hour, stirring halfway through.
I did not add the cheddar and it was still really good. I love the crunchy bacon on it.
****
Chicken, Rice & Vegetables, By: Karen Mueller Tirio, December 28, 2014
Stephanie Bennett's 'Pantry Chicken Rice & Vegetables'
(picky hubby approved)
Ingredients:
4 mostly chicken thighs, with skin
2 bags jasmine success rice (the boil in the bag kind taken out of the bag),
2 cups of water (we had tons of rice left, so the rice and water could easily be cut in half)
1 can of dole mixed veggies w/potatoes (threw this in to get family to eat veggies)
2 bouillon cubes
Salt & pepper to taste
rosemary
Directions:
Set your Ninja to Stove Top High. Using a tiny bit of olive oil, salt and pepper, fry the chicken thighs for about 10 minutes until lightly browned.
Removed them and place them on the baking rack. Add the rice, water, mixed veggies, bouillon cubes, salt and pepper to the cooker.
Place the rack with the chicken thighs on top of the rice, then sprinkle salt, pepper, and rosemary on the thighs, covering them and cook on Stove Top High for about 20 minutes. The rice will be done at around 15 minutes, so remove it and continue to cook the thighs for 5 or so more minutes.
****
Chicken, Rice & Veggies*, By: Chris Boutilier, June 1, 2015
Ingredients:
2 lbs chicken breast, cut into bite size pieces
2 cups dry measure Uncle Ben's Basmati 10 minute Rice
2 packages frozen Green Giant Antioxidant veggies
1 box Campbell's Soups for Easy Cooking
14.5 oz Savory Portobello mushroom
1 box of the Sweet Onion
1 quart box Swanson Chicken broth
salt & pepper, to taste
Directions:
Turn your Ninja to Stove top High and brown chicken pieces. When browned turn to the Oven setting of 325°F and add the rest of the ingredients except rice. Bake for 25 minutes. Stir. Add the rice and bake for 10 more minutes. Stir. Turn to the Buffet setting to hold.
****
Chicken Rio*, By: Brandy Kennedy, April 15, 2015
Ingredients:
5 chicken breasts
1 bottle Italian dressing (any variety)
1 packet ranch seasoning
1 teaspoon chili powder
1 teaspoon cumin
Directions:
Turn your Ninja to Slow Cook Low setting for 6 hours.
****
Chicken Roulade – Photo By: Lynn Martin, January 2, 2015 - Ninja Recipe Book
Ingredients:
4 slices prosciutto
4 skinless, boneless chicken breast halves (about 6 ounces each), pounded thin
1 cup packed baby fresh spinach
1 cup roasted yellow peppers, cut into matchstick-thin strips
½ cup sun-dried tomatoes cut into matchstick-thin strips
1 cup shredded Asiago cheese
Salt and ground black pepper, to taste
3 tablespoons olive oil
2 cups water
1 cup diced plum tomatoes
2 tablespoons thinly sliced basil leaves
Directions:
1. Place prosciutto slices on work surface. Place1 chicken breast half on each prosciutto slice. Layer each with spinach, peppers, sun-dried tomatoes, and cheese. Roll chicken and prosciutto around filling and secure with a wooden picks. Season with salt and black pepper.
2. Pour 2 tablespoons oil into pot. Set to Stove Top High and heat oil. Add chicken to pot, seam side up. Cook uncovered until browned. Remove chicken from pot.
3. Pour water into pot. Place chicken on toasting rack. Place the rack into pot. Set Oven to 250°F for 15 minutes. Cover and cook until chicken is cooked through and filling is hot. Turn off pot. Remove chicken from pot, cover and keep warm.
4. Discard water from pot and wipe dry with paper towels, allowing it to cool before handling. Add remaining oil to pot. Set to Stove Top High. Add tomato to pot and season with salt and black pepper. Cook uncovered for about 6 minutes or until tomato mixture is warm. Stir in 1 tablespoon basil. Slice chicken to serve. Top with tomato mixture and remaining basil.
Ninja Time-Saver Tip:
Purchase the roasted peppers from the store olive oil bar and buy pre-shredded Asiago cheese.
****
Chicken Salad, By: MaryJo Powell, June 28, 2014
People wanted some simple recipes made with fresh ingredients. Remember that you don't have to use your Ninja for the whole meal. I have used mine a couple of times now just as a tool for cooking. I've been making for summer a simple chicken salad which I serve either in a lettuce leaf with maybe some herb bread or scones with it or as a sandwich. I use the Ninja to brown the boneless breasts, then move them to the rack and finish cooking them - no heating the kitchen. Let them cool and make the salad. Here is the recipe if anyone is interested.
Ingredients:
4 cups chopped cooked chicken breasts
1 cup grapes
1 cup light mayo or miracle whip
2 Tbs. lemon juice
2 stalks celery chopped fine
½ tsp Dijon mustard
½ tsp garlic powder
black pepper
½ cup roasted slivered almonds (optional)
Directions:
Brown on Stove Top High with a little oil, switch to oven 350° and cook for another 20-30 minutes on the rack (depends on the size of the breasts). Let cool. Cut into cubes (small if using for sandwiches). Halve grapes. Mix chicken breasts, grapes and celery. Add mayo, lemon juice, mustard, garlic and black pepper. Mix well and chill.
Roast almonds (350° for 6-8 minutes) and chill. Sprinkle over chicken salad just before serving.
Can either be served in lettuce cup or made into sandwiches
Serves 4
****
Chicken Satay, By: DeAnna Willard Smith, January 22, 2018
** Even after I get my 4 in 1 I will do this recipe the same way. This recipe was made in my 3-in-1.**
Ingredients:
1 pound chicken tenders
¼ tsp cayenne pepper
½ tsp ground ginger
salt & pepper, to taste
3-4 T oil, divided - (I used sunflower) - 2 Tbs. for sauce - 2 for chicken
1 Tbs. minced garlic, (jarred) or 2 cloves fresh
1 can coconut milk
3 Tbs. creamy peanut butter
1½ Tbs. soy sauce
3 Tbs. brown sugar
Directions:
Cut the chicken tenders in half lengthwise. Mix cayenne, ginger, and a dash of salt and pepper. Sprinkle spice mixture on chicken.
Turn the Ninja to Stove Top High. Add 2 Tbs. of the oil in your Ninja. Preheat for 2 minutes.
Add the chicken to the pot. Brown each side until almost through. Remove chicken. Add the additional 1-2 Tbs. oil. Add the garlic and cook for 1-2 minutes. Add the coconut milk, peanut butter, soy sauce, and brown sugar. Stir to combine. Place the chicken on the rack. Place the rack in the pot. Switch to the Oven setting (or Dry Bake if using the new iQ), @ 325°F. Place the lid. Set the timer for 10 minutes. Check the temperature of the chicken. If more time is needed increase cooking time until chicken is cooked through. Remove rack with chicken cover and keep warm. Turn the Ninja to Stove Top Low. Reduce the sauce for about 5 minutes or until thickened, stirring often.
Serve chicken on rice with sauce on the side or drizzled over top.
Enjoy!
****
Chicken Satay, Ninja Kitchen, March 27, 2015
Ingredients:
16 wooden skewers
Cooking spray
1 pound boneless, skinless chicken tenderloins, cut in half lengthwise
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
salt and ground black pepper, to taste
2 tablespoons canola oil
2 cloves garlic, minced
14 ounce can of coconut milk
3 tablespoons creamy peanut butter
1½ tablespoons reduced-sodium soy sauce
3 tablespoons packed light brown sugar
Fresh cilantro leaves
Directions:
Spray skewers with cooking spray. Thread chicken onto skewers. Season with cayenne pepper, ginger, salt, and black pepper.
Add oil and garlic to pot. Set to Stove top High. Cook uncovered 1 minute or until garlic is tender, stirring often. Stir coconut milk, peanut butter, soy sauce, and brown sugar into pot. Season with salt and black pepper.
Place skewers on rack. Place rack into pot. Set Oven to 325°F for 10 minutes, checking after 5 minutes. Cover and cook until chicken is cooked through. Remove skewers from pot, cover, and keep warm.
Cook coconut milk mixture uncovered 5 minutes or until thickened, stirring often. Serve skewers with sauce for dipping. Sprinkle with cilantro.
****
Chicken Sausage Alfredo*, By: Tammy Mullin Marsh
Ingredients:
5 sweet chicken Italian links
3 small onions sliced
3 cloves garlic minced
2 zucchini sliced and quartered
1 heaping tsp Italian seasoning
1 heaping tsp basil
2 15 oz jars Alfredo sauce
2 15 oz jars water
1 16 oz box mostocholli pasta
Directions:
Browned sausage on Stove Top High and removed from pot. Sauté vegetables while slicing sausage. Add sausage back in pot. Add pasta, water and Alfredo sauce and cook Stove Top Low for 35 minutes.
****
Chicken Sliders*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
1 pound ground white meat chicken
2 cups fresh bread crumbs, divided (not canned). You can take regular bread and remove the ends and break it up.
½ cup low-fat milk
3 tablespoon finely chopped sweet onion
3 tablespoons minced garlic
¼ teaspoon cayenne pepper
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon olive oil
Directions:
Set the Ninja to Stove Top Medium. Allow it to heat up with the lid on. In a bowl combine ground chicken, ½ the bread crumbs, salt, black pepper, cayenne pepper, milk, and onions. The mixture will be very moist, but stick with it. It will work out.
Roll the chicken into small slider patties. Put the remaining breadcrumbs on a plate. Roll each patty in the breadcrumbs, making sure to cover them completely. Add the olive oil to the already heated Ninja. Place the patties down in the Ninja. Cook on each side for 5 minutes. Remember, because these are small they don't require a lot of cooking time. Remove from heat. Allow burgers to cool.
Tip: you can garnish with whatever you like. I garnished with bacon and provolone cheese.
****
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Ingredients:
14 oz. package chicken sausage – Al Fresco brand was used in this recipe
1 Tbs. olive oil – or oil of choice
1 onion, chopped
½ green pepper, chopped
14 oz. can chopped tomatoes
1- 24 oz. jar pasta sauce – your favorite brand and seasonings
1 cup water
12 oz. box bow tie pasta
handful baby spinach
Directions:
Turn your Ninja to Stove Top High. Add the oil. Brown the sausage. Remove and sauté the onions and green pepper until lightly brown. Slice the sausage and return to the Ninja pot. Add the sauce, tomatoes, water and pasta. Stir well. Turn to the Oven setting of 300°F for 25 minutes, stirring frequently so it does not stick or burn. When pasta is to your desired tenderness, add the spinach. Stir to wilt. Serve.
****
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
My husband and I started following the new Weight Watchers smart points program. I visited my mom and she had lost 15 lb in 2 months. I spent a week with her and she taught me how it worked.
So I have been cooking a lot but not in the Ninja every day, but I will be. It is so diet friendly. I hesitate to say diet, how about healthy cooking!
This is a stir fry I concocted from a similar recipe. Each large serving, is 7 smart points.
I made this with what I had on hand, which was ½ lb of chicken and a homemade sauce.
HERE IS THE RECIPE!
Ingredients:
1 lb boneless chicken, cut into 1 inch cubes
1 Tbs. fish sauce
2 Tbs. cornstarch, stir to coat chicken pieces
1 tbsp olive oil, divided
1 tsp garlic, minced
1 tsp ginger, minced
2 cups stir fry veggies – (I used sliced carrots, broccoli, sugar snap peas and red pepper)
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce, (which I didn’t have so I made a spicy sweet and sour sauce)
Cilantro leaves for garnish
Directions:
Turn the Ninja to Stove Top High. Add ½ Tbs. olive oil and heat. Sauté the garlic and ginger, for a minute or so. Stir often so it doesn’t burn. Add all of the vegetables and pineapple. Sauté for 5 minutes or longer if you don’t like crisp tender! Remove the vegetables from the Ninja and place in a bowl.
Add the last ½ Tbs. of olive oil to the Ninja. Still using Stove Top High, heat the oil and add the chicken. Sauté until lightly browning 5-7 minutes. Return the vegetables to the Ninja stir to combine and pour the sauce over all. Stir well to combine. Cook a few more minutes so the flavors meld.
This makes 4 big servings.
****
Chicken Stir Fry*, By: Monica Alejo, January 31, 2015
Ingredients:
1 chicken breast, cut in strips.
½ onion, sliced
3 garlic cloves,
salt, pepper, ground ginger, soy sauce, to taste
1bell pepper
1 zucchini
3 carrots, peeled and chopped at a angle
¼ head of cabbage, rough chopped
1 Tbs. white vinegar
1 Tbs. sugar
juice of ½ orange
squeeze of a lime
8 oz frozen broccoli
¾ box fettuccine pasta
green onion
sesame seeds
red pepper flakes, optional
Directions:
Turn your Ninja on Stove Top High. Add the chicken salt, pepper, ground ginger and soy sauce . Then once chicken is just about done turn to Stove Top Low. Add the chopped veggies. Add vinegar, sugar, orange juice, and lime. Let cook a couple minutes and add half a bag of frozen broccoli. Once veggies are soft to your make a slurry and add to the pot to thicken it up. Then while this is cooking put a pot of water to boil and add ¾ box of pasta, such as fettuccine. Once pasta is done use a pasta spoon to add the noodle straight to the Ninja. Mix well. Sprinkle with green onion and sesame seeds.
My family loved it. I would have added red pepper flakes but I have a 3 year old so I just added it to my own plate
****
Chicken Stir Fry, By: Sue Karasek Nottmeier
Ingredients:
2 tsp. oil
1 lb. boneless skinless chicken breast, cut into strips
3 cups frozen stir-fry vegetables, thawed
¼ cup KRAFT Asian Toasted Sesame Dressing or 1/4 cup prepared Good Seasons Asian Sesame Dressing Mix
2 Tbsp. soy sauce
1 Tbs. honey
¼ cup chopped Planter’s Cocktail Peanuts
4 cups hot cooked instant white rice (I prefer brown)
Directions:
Turn your Ninja to Stove Top High and add oil. Add chicken; cook and stir until no longer pink. Add the vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2-3 min. or until heated through. Sprinkle with peanuts.
**Added comments by: Aurelia Dougan McCollom** - You can also fix this using your Oven setting of 350°, or your preference, and heat through. Turn to Buffet setting to hold. Serve over the rice.
****
Chicken Stir Fry - Thai Holy Basil (Gai Pad Bai Gaprow)*, By: Rita Ramos
Ingredients:
1 pound skinless boneless chicken breast (ground chicken works well too)
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
1 small onion, sliced into thick pieces
1 carrot, shredded
2 stalks celery, sliced
2 small red or green Thai (bird) chilies or Serrano chilies, or to taste, seeded (or not) and minced
1/2 cup chicken broth
1 tablespoon Asian fish or oyster sauce
2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves
2 tablespoons fresh lime juice or to taste
Directions:
Cut chicken into thin strips.
Directions:
Turn Ninja to Stove Top High. Add oil. Let the Ninja get good and hot.
Add chicken and cook until done. Add garlic, onions and the rest of the vegetables (except basil) and cook for an additional 5 minutes.
Add broth, fish sauce, sugar, soy sauce and black pepper. Stir.
Set Ninja to Stove Top Low and let it simmer for 30 minutes until all the flavors come together.
In the last 5 minutes add the basil. Stir in the lime juice.
Serve with Jasmine or Basmati rice
****
Chicken Stuffed with Spinach & Ricotta Cheese*, By: Suzanne Sturtevant, February 13, 2016
Ingredients:
2 large boneless chicken breast
6 oz fresh spinach
¾ cup ricotta cheese
Mozzarella cheese
Paprika
2½ cups chicken broth
1½ cups white wine
Sunkist lemon/mandarin hybrid lemon
Directions:
Wilt spinach on Stove Top High setting in a little olive oil and squeeze whole lemon on top. Drain and cool the spinach. Mix ricotta cheese and spinach.
Make slices in different parts of the chicken being careful not to cut completely through. Stuff the spinach mixture in slices. Sprinkle salt, pepper, mozzarella cheese, then paprika over chicken. Place the chicken brothand wine in the Ninja pot. Place the rack and add the chicken breasts. Place the lid. Turn to the Oven setting of 400°F and steam bake for about 35 minutes.
****
Chicken Taco Meat Made to be Divided into Smaller Meals*, By: Barb Ruiz Rizzio-Meyer
Ingredients:
6 lbs. Chicken breast
Onion, sliced
Oil
2 – 8 oz containers of cream cheese (one light and one fat free)
32 oz jar of chunky medium salsa
1 package of taco seasoning
2 cans drained black beans (optional)
Directions:
It started with chicken tacos. It's sort of my own version without the Philadelphia Cooking Creme product. I made a huge batch because I am feeding 3 hungry 12 year old boys daily! They kind of eat a lot. So here is my chicken taco recipe. Smaller amounts can certainly be made, but now I have a container in the refrigerator and 2 big bags in the freezer for another day.
For this batch, I used approx 6 lbs of chicken breasts. I trimmed them and browned them in a little olive oil on Stove Top High. I removed the chicken and added 2 sliced onions which I cooked until soft.
To that, I added 2 containers of cream cheese (one light and one fat free), one large jar of chunky medium salsa and a package of taco seasoning. I had a second package, but decided not to add it because I didn't want it to be too spicy for my kids. After the cream cheese melts and mixes with the salsa, add the chicken back in. Slow Cook Low for 5-6 hours. Shred the chicken, I do this right in the pot with 2 forks since the chicken is so tender. Add 2 cans drained black beans, if desired.
We use this in tacos and burritos as well as in quesadillas. I have even topped a salad with it
****
Chicken Tacos*, By: Barbara Chudik Nusz, April 28, 2015
Ingredients:
Boneless Skinless Chicken Thighs (I prefer dark meat, but you could obviously use Chicken Breasts. I used about 6½ lbs.
Made my own Taco Seasoning, for the first time, that I found on Allrecipes.com and doubled
1 Tbs. chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp oregano
½ tsp paprika (I used smoked)
1½ tsp cumin
1 tsp salt
1 tsp black pepper
I added my own twist by adding the zest of 2 limes
I also added 1 Tbs. of cornstarch (I didn't have flour) as a thickener
Mix all of the above in a bowl. Coat all of the chicken with that mixture. Let it sit for a bit to let the flavors marry.
Cilantro, optional
Directions:
Turn your Ninja to Slow Cooked Low, for 3½ hours. Test for doneness. Remove and shred the chicken with 2 forks. Remove the liquid and if possible separate the fat. I used my OXO fat separator. Add the chicken back to the pot. Pour the juices over the chicken and stir. Put on Stove Top High until the liquid comes to a boil. Turn to Buffet/Warm setting until you are ready to serve. The liquid thickened and coat the chicken nicely as it cooled. I added some cilantro at the end.
****
Chicken Tacos*, By: Shawntel Womack, September 5, 2014
Ingredients:
1.5 lb chicken breast
1 taco seasoning packet
1 cup of salsa
Directions:
Add chicken breast.
Sprinkle seasoning packet evenly on chicken.
Cover chicken with 1 cup of salsa.
Turn your Ninja to slow Cook Low for 4-6 hours. (Mine was done in 5 hours).
Take out each piece and shred the chicken apart.
Put back into pot and mix in with sauce. Chicken will absorb sauce.
Spoon into taco shell and add favorite toppings.
This came out so good! The family loved them.
Serves 6
**Added comment By: Aurelia Dougan McCollom – The following is the Full Recipe and Instructions:
1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16 oz jar Salsa
Directions:
Add all ingredients into your Ninja and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Turn to Slow Cook Low and cook for 4-6 hours. (mine was done in 5 hours). When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
Serves 12
****
Chicken Tenders, By: Jen Gunnell, January 3, 2017
Made my first dinner in my new Ninja 3-in-1 tonight and it was delicious! My 2 year old gobble it up!!
Ingredients:
8 boneless skinless chicken tenders
1 Tbs. Olive oil
Lime juice – just a few drops
Italian Rose Fresh Cilantro Salsa - (from Sam's Club) or your favorite
shredded cheddar cheese
*seasonings are to taste*
Onion powder
Garlic powder
Seasoned salt
Pepper
Dried cilantro
Directions:
While preparing the ingredients, turn the Ninja to Stove Top High to preheat for 10 minutes. Sprinkle the seasonings over one side. Add the oil to the Ninja. Let it heat for a few minutes. Place the seasoned side of the chicken down. While it is browning, season the other side and add a few drops of lime juice. When they are brown on both sides, reduce the heat to Stove Top Low. Add enough salsa to cover the chicken. Simmer for about 8-10 minutes. Using a digital probe, test for doneness, making sure juices run clear. When done,add the cheddar cheese and melt.
Serve over white rice. The chicken was super juicy!
****
Chicken Tenders, (Frozen) with Weber Garlic and Herb Seasoning*, By: Stephanie Jones Schreiber
I took a bag of frozen chicken tenders out of the freezer and into the Ninja.
Sprinkled with Weber garlic and herb seasoning
Cooked on Slow Cook Low for an hour
Then added whole garlic cloves
Chopped ripe green olives, roasted red peppers, sundried tomatoes, red onions, black olives and roasted bell peppers and added that with 2 packages Campbell’s Marsala Skillet.
Cooked another 45 minutes on Slow Cook Low.
Served with roasted garlic and herb red potatoes and butternut squash.
****
Chicken Tenders, Parmesan Noodles & Green Beans*, Cheryl Koehler, July 20, 2015
Ingredients:
6 chicken tenders
½ cup Italian bread crumbs
Garlic salt
Mrs Dash spicy blend - (I just sprinkled spices over bread crumbs)
Squeezable Parkay - or butter
Directions:
Coat the chicken in seasoned bread crumbs. Turn your Ninja to Stove Top High. Add butter. Brown chicken on both sides. After turning, reduce heat to Stove Top Medium to finish.
Parmesan Noodles:
3 cups No Yoke Egg Noodles
Water (enough to cover noodles)
Pinch of salt
Boil noodles, stirring occasionally on Stove Top High until done.
Add 2 Tbs. butter and sprinkle on parmesan cheese to noodles. Stir gently to mix.
1 can French style green beans w peppers and onion
Add garlic and butter, place in bowl and microwave for 2 minutes or until heated through. Serve. I had leftovers! Enjoy!
****
Chicken Thighs*, By: Judith Erika Reyes, September 5, 2018 – Added to FAST & EASY 4 INGREDIENTS OR LESS RECIPES
This is something I like to do when I have a few things to do but want dinner done within 3 hours.
Ingredients:
1 package chicken thighs
Lawry’s season salt – to taste (or seasonings of choice)
1 Tbs. olive oil
½ cup beef broth
Directions:
Turn the Ninja to Stove Top High to begin preheating while seasoning the chicken. Add the oil and heat. Add the chicken when hot and sear on both sides. When seared, add the broth. Turn the Ninja to Slow Cook High for 3 hours. Serve with vegetables and potatoes.
****
Chicken Thighs, By: Leslie Snelten, February 9, 2015
Ingredients:
3-4 lbs boneless chicken thighs
2 cans reduced fat cream of chicken soup
1 lb mushrooms sliced
½ cup chopped onion
½ cup water
¼ cup butter
1-2 Tbs. olive oil for sautéing black pepper for seasoning
1 cup frozen peas and carrots
Directions:
Heat your Ninja on Stove Top High.
Brown chicken in olive oil, remove when done.
Sauté mushrooms & onions, remove from Ninja
Layer the chicken, sautéed veggies, soup, water & butter. Sprinkle with black pepper.
Cook on Slow Cook Low for 6½ hours.
Shred the chicken.
Add 1 cup frozen peas & carrots.
Cook on Slow Cook High for ½ hour.
Serve over egg noodles.
****
Chicken Thighs – A 5 Ingredient Meal, By: Michele Panzer-Evans, November 6, 2014
Ingredients:
6 chicken thighs
1 can cream of chicken soup
1 pack of Italian dressing mix
1 8 oz tub of cream cheese
1 can of green chilis
Directions:
Browned chicken on Stove Top High. Then turn to Slow Cook Low. Add soup, Italian dressing, cream cheese, and green chilis. Slow cook for 3 – 4 hours. Dinner was served with garlic mashed potatoes and green beans. Left over’s make delicious enchiladas, that is if you have any left over.
****
Chicken Thighs, Bone-In, By:Sherri Mueller Brakenhoff, January 15, 2015
I'm new, too, so not the best person to give you ideas. But earlier this week I browned 6 chicken thighs, then drained the grease. Added some orange marmalade and Sweet Baby Ray's on top of each and slow cooked 5-6 hours. Simple, but good.
****
Chicken Thighs - Walnut & Chive*, By: Kathleen Valentine, August 21, 2014
I just made the juiciest, most delicious boneless, skinless chicken thighs. Someone told me that the secret to keeping boneless, skinless chicken moist is to rub it with olive oil first. I had 8 fat thighs so this is what I did:
Rub the thighs with olive oil while the Ninja is set on oven to 400°. Mix together onion powder, garlic powder, pepper, salt, and chopped chives. Stir in 1/2 cup walnut meal. Roll the chicken in the mixture to coat.
Put your pyramid mat in the bottom of the Ninja and place the chicken on it. Put the lid on and reduce the temp to 350° for 25 minutes.
Unbelievably moist and juicy.
****
Chicken Thighs with Carrots & Potatoes*, By: Garrick Stolz, September 21, 2015
Ingredients:
1 medium onion
4 medium-size new potatoes - about 1 lb
2 cups baby carrots
¼ cup chicken broth
¼ cup dry white wine or chicken broth
1 teaspoon minced garlic
½ teaspoon dried thyme
1¼ teaspoons salt, divided
½ teaspoon pepper, divided
1 teaspoon paprika
6 skinned, bone-in chicken thighs
Directions:
Halve onion lengthwise, and cut into ¼ inch-thick slices. Cut potatoes into ¼ inch-thick slices. Place onion into your lightly greased Ninja; top with potatoes and carrots.
Combine broth, wine, garlic, thyme, ¾ tsp. salt, and ¼ tsp. pepper. Pour over vegetables.
Combine paprika and remaining ½ tsp. salt and ¼ tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
Cover and cook on Slow cook Low for 3-4 hours or until chicken is done and vegetables are tender.
****
Chicken Thighs with Mushrooms, By: Deborah Hilsenbeck
Ingredients:
4 boneless chicken thighs
olive oil
8 large white mushrooms, sliced
4 cloves of garlic chopped
1 can cream of mushroom soup
1/4 cup water
1 teaspoon of thyme and pepper
Directions:
Turn Ninja to Stove Top Medium and brown the 4 boneless chicken thighs in olive oil. Add sliced mushrooms, and chopped garlic, and continue cooking until tender. Add cream of mushroom soup, water, thyme and pepper. Turn to oven 325° for about 20-30 minutes, watching occasionally. The Oven seemed to cook down liquid fast. (More liquid may be needed.) Check temperature using a temperature probe, for cooking time. I served gravy w/mushrooms over mashed potatoes. It was very delicious and tender.
(I notice you really have to watch when food is cooking, the temp seems not accurate and boils even when I turn down.)
****
Chicken Thighs with Olives & Prunes*, By: Diane Wimmer, April 6, 2015
Successful experiment from the Great American Slow Cooker Book (Weinstein & Scarborough). So far, the times given in the recipes in the book have been right on for the Ninja....have checked early, but have not needed to adjust.
Chicken Thighs with Olives & Prunes (I skipped the prunes). Here is the way I did it:
Ingredients:
3 Tbs. olive oil
Bone in, skin on chicken thighs
1 cup pitted green olives
3 Tbs. white wine vinegar
3 Tbs. dark brown sugar
3 Tbs. oregano
2-3 Tbs. minced garlic
2 Tbs. rinsed and drained capers
3 bay leaves
1 cup dry white wine
Directions:
Brown chicken in oil. Mix and add remaining ingredients over chicken. Turn your Ninja to Slow Cook Low 4 hours.
Comments: Chicken was fall off the bone tender with awesome flavor. I'm sure other types chicken would work as well.
*Added comment - Recipe also called for 1 cup pitted prunes if you like them.
****
Chicken Thighs with Vegetables*, By: Marsha Pine Vetare, November 7, 2015
Ingredients:
6 chicken thighs, skinless-boneless
1 medium onion, chopped
2 cups baby carrots, sliced
3-4 celery stalks, sliced
16 oz chicken broth
¼ cup dry white wine
1 teaspoon minced garlic
½ teaspoon dried thyme
1¼ teaspoons salt, divided
½ teaspoon pepper, divided
1 teaspoon paprika, divided
Directions:
Sprinkle chicken with paprika, salt and pepper. Turn your Ninja to Stove Top High. Add oil and brown on both sides. Remove to plate. Sauté the onions, and garlic. When slightly brown, add carrots and celery. Return the chicken to the top of the vegetables. Add the broth and wine. Season with parsley and thyme along with the remaining salt, pepper, and paprika. Turn your Ninja to Slow Cook Low for 3-3½ hours.
****
Chicken Tikka Masala*, By: Randall McGouirk, April 10, 2017
Ingredients:
1 jar tikka masala paste
1.5 tsp curry powder
juice of 1lemon
6 boneless chicken breasts, cut into cubes
1 stalk cilantro
1.5 cups milk
1- 28 oz. can tomato puree
1 onion, chopped
1 Tbs. oil
1tsp honey
Directions:
Cut chicken into cubes set aside. Chop onion and place into the Ninja pot. Turn to Stove Top High. Drizzle olive oil over onion. Sauté onions until translucent. Add 1.5 jar tikka masala sauce and blend well. Next, add chicken and blend well making sure all chicken is coated. Add puree, cilantro, curry, and remainder of tikka masala paste. Mix well. Once all is mixed well, add milk, lemon juice and honey. Stir. Turn the Ninja to Stove Top Low if you have a Ninja 4 or Stove Top Medium if you have a Ninja 3. Cook until chicken is tender and done. Serve with jasmine rice.
****
Chicken Tikka Masala, By: Diane Wimmer, October 19, 2014
Ingredients:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika (smoked if you have it)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes (fire roasted works well)
3/4 cup heavy cream (or coconut milk for dairy free)
Fresh cilantro, chopped for garnish (optional)
Serve over rice, or cauliflower rice for grain free.
Directions:
Cut the chicken thighs into bite-sized pieces and transfer them to Ninja. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the Ninja and cook for 4 hours on Slow Cook High or 8 hours on Slow Cook Low. Fifteen minutes before the end of cooking, stir in the cream or coconut milk. If you prefer a thicker sauce, leave the Ninja uncovered for the last 15-30 minutes. Taste and add more garam masala or salt to taste.
Serves 4 to 6
**Added comment - I ended up using 3 Tbs. garam masala, and the whole 13.5 oz can of coconut milk.
Optional Directions:
→ Marinate the chicken in 1/2 cup yogurt for up to 6 hours before cooking. Shake to remove excess yogurt before transferring to the Ninja.
→ Sauté the onions and garlic in a little olive oil until softened before adding the other ingredients.
****
Chicken Tikka Masala*, By: Brent Stapley
I know Fresh and Easy is mostly on the west coast, California, Nevada and Arizona, but I made this tonight.
1 onion, sliced thin
4 cloves garlic, minced
2 tablespoons oil
1 to 2 pounds boneless skinless chicken thighs, cut into smaller pieces
1 jar Fresh and Easy Tikka Masala Simmer Sauce
Jasmine rice, cooked
Lentils (I used Tasty Bites Madras Lentils)
Stovetop high: brown onions and add garlic until fragrant. Stir in chicken and brown. Stir in Tikka Masala Simmer Sauce. Bring to a boil.
Slow cooker Low: simmer for 3 hours. Serve with rice and heated lentils.
****
Chicken Vegetable Ranch, By: Cindy Transou, June 26, 2018
Ingredients:
3 lbs. skinless boneless chicken thighs
1- 16 oz. bag small carrots
1- 24 oz. bag baby gold potatoes
1 can chicken and herb condensed soup
1 envelope Ranch dressing
1 cup half and half
3 Tablespoons cornstarch and ¼ cup water
Directions:
Turn the Ninja to Stove Top High. As you are preparing your ingredients, preheat the Ninja for about 7 minutes. Season thighs with salt and pepper. Add the chicken thighs and sear on both sides.
Layer the carrots and potatoes on top of the chicken.
Mix soup, milk and dressing together. Pour over the top.
Turn the Ninja to Slow Cook Low for 6 hours. After 6 hours, turn to Stove Top High. Mix the cornstarch and water in a glass until blended. Gently add the slurry to the gravy to thicken.
Serve as is or over biscuits or toast.
I made this today, it is a great one pot meal. The family really enjoyed it.
****
Chicken with 40 Cloves of Garlic*, By: Julie Stiles Simpson, November 1, 2016
This was excellent and super easy AFTER I got all the garlic peeled! I couldn't find pre-peeled at my store & the shake it in the bowl trick didn't work (maybe because I don't have steel bowls?). The chicken fell off the bone and the au jus was yummy. We spread the garlic on some French bread - nom nom nom!!!
Ingredients:
Olive oil
1 cup unsalted chicken stock
¼ cup dry white wine
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled
1 tablespoon fresh lemon juice
2 pounds skin-on, bone-in chicken thighs
1¾ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1½ pounds small red potatoes, scrubbed
1 pound carrots, peeled and sliced
40 garlic cloves, peeled
12 fresh thyme sprigs
Directions:
Turn the Ninja to Stove Top High. Add the olive oil. While olive oil heats up, remove the skin from the chicken. Sprinkle chicken thighs evenly with ¾ teaspoon salt and ¼ teaspoon pepper. Add the chicken to the Ninja and cook 5 minutes per side. Change the Ninja setting to Slow Cook Low.
Combine stock, wine, flour, butter, and lemon juice in a medium bowl, stirring with a whisk; pour mixture into the Ninja. Arrange the potatoes, garlic, carrots and thyme over and around the chicken. Sprinkle remaining salt and pepper evenly over garlic, carrots and potatoes. Place the lid. Cook for 5½ hours.
Transfer the chicken to a platter. Transfer potatoes, carrots and garlic to platter with a slotted spoon; discard thyme sprigs. Strain cooking liquid from the Ninja through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve au jus with chicken, potatoes, carrots and garlic cloves.
****
Chicken with Pineapple*, By: Arlene Babiskin Gordon, May 15, 2014
I made this on Monday night for dinner. It was getting late & I needed to make something fast.
Ingredients:
2 chicken breasts
4-6 Tbs General Tsao’s sauce
1/2 cup small pineapple chunks
Directions:
Put your chicken in the baking pan. Add some sauce on each chicken breast and add a pineapple piece. Add the rest of the sauce on top of the pineapple. Put the pan on the rack, and set the Oven to 350° for about 20 minutes. I served it with fresh corn on the cob that I steamed in the microwave and spinach.
****
Chicken with Red, Orange and Yellow Peppers*, By: Susan Rossi Cottone
Ingredients:
boneless chicken breasts
red, yellow and orange peppers
oil
salt, pepper to taste
garlic powder
Directions:
So quick and easy. Cut up boneless chicken breasts, slice into strips the red, yellow and orange peppers (be sure to remove all seeds). Add little in bottom of pot, lightly brown chicken, salt, pepper to taste. I also added a little onion and garlic powder. Add peppers, slow cook low for 1.5 hrs and it came out really tender and delicious. I served it over rice I had from another meal. It was great.
****
Chicken with Vegetables in Orange Sauce*, By: MaryJo Powell, January 16, 2015
Ok Husband liked the chicken in orange sauce with vegetables even more done in the Ninja than the oven -- said the chicken was sooooo tender. So I'll post it.
Ingredients:
½ cup flour
1 tsp salt
¼ tsp pepper
1 Tbs. paprika
4 boneless chicken breasts
¼ cup salad oil
2 med onions sliced
1 cup coarsely chopped carrots
1 cup sliced mushrooms
1 Tbs. brown sugar
¼ tsp ground ginger
either 1/3 cup frozen orange juice concentrate, thawed and ¾ cup water
or
1 cup plus 2 Tbs. orange juice
Directions:
Combine flour, salt, pepper and paprika in bag. Add chicken pieces (can cut in 2 or 3 if you wish) and coat. Reserve remaining flour mixture. Brown chicken in Ninja on Stove Top High. Remove chicken. Add onions and carrots and soften. Add brown sugar and ginger and 2 Tbs. reserved flour mixture, stir. Add orange juice and cook till bubbly. Add chicken back to Ninja and turn to Slow Cook High for 1 to 1½ hours. Check chicken after 1 hour. If sauce is not thick enough add a little more flour just before it is done and let it thicken up. Serve over hot rice (I cook the rice separate). As my family likes sauce I have made this with 2 chicken breasts but kept the sauce the same.
****
Chicken with Zucchini Noodle Alfredo*, By: Brandi Tatarchuk, March 15, 2019
Ingredients:
3 chicken breasts
Old Bay – to taste
Blackening Seasonings – to taste
garlic powder – to taste
¾ cup water
4 Tbs. butter
1 cup heavy whipping cream
1 ½ cup Parmesan cheese – shredded
1 ½ zucchini – spiralized
Italian seasoning – to taste – garnish
parsley – to taste – garnish
Directions:
Slice the chicken breast in half, length ways.
Season with Old Bay, blackening season and garlic powder.
Add water to the pot. Add the seasoned chicken.
Turn the Ninja to Slow Cook High for 3 hours. Remove chicken. Slice or dice chicken when cooled.
To the pot and juices, add the butter, cream, more garlic powder and parmesan cheese.
Turn the Ninja to Stove Top Low. Boil until thickened. Add the zucchini. Turn to Slow Cook Warm until ready to serve.
(Don’t leave on warm too long or noodles will turn to mush). Sprinkle the Italian seasonings and parsley to taste and for garnish.
****
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:
Chicken Cabonara, V'getti*, By: Roberta Thompson, September 9, 2014
Chicken Cacciatore #1, By: Deborah Phelps Bondeson Matthews
Chicken Cacciatore #2, Slow Cooker*, By: Madeline DiDonato
Chicken Cacciatore*, By: Rita Ramos
Chicken Cacciatore*, My First Ninja "Experiment", By: Jenn Mueller Venerable
Chicken Cordon Bleu, By: Patricia Crawford, January 10, 2016
Chicken Curry, By: Tracy Cagliero, July 11, 2015
Chicken Curry*, By: Melina-Céline Wathen
Chicken Dinner*, By: Aurelia Dougan McCollom, September 3, 2014
Chicken Drumsticks*, By: Barbara Callahan
Chicken Enchilada Mixture*, By: Bonnie Smith, October 25, 2015
Chicken Enchiladas*, By: Michelle Williams, February 7, 2017
Chicken Enchiladas*, By: Mary Davis, January 28, 2016
Chicken Enchiladas, By: Elaine Corwin
Chicken Fajitas*, By: Carol F. Neuman, January 17, 2019
Chicken Fajitas*, By: Joanna Tuttle Hatten, February 16, 2016
Chicken Fajitas*, By: Valarie Prine, January 23, 2016
Chicken Fajitas*, By: Alison Houston Wright, December 3, 2014
Chicken Fajitas Ala Whatever Vegetables We Had in the Refrigerator*, By: Allana Alla Robinson, February 7, 2016
Chicken Fajitas & Spanish Rice 30 Minute Meal*, By: Carol F. Neuman, September 23, 2015
Chicken Fajitas/Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Chicken Fajitas (The Lazy Version)*, By: Allana Alla Robinson, June 25, 2016
Chicken Fajitas with Bourbon Sauce*, By: George Johnson, November 7, 2016
Chicken Francaise*, By: Carmel Barninger, February 7, 2016
Chicken, Green Beans, & Potatoes
Chicken Griller, By: Connie Eastman Lewis, March 24, 2015
Chicken in Mushroom Gravy, By: Charlene Worley, April, 29, 2015
Chicken Korma (Kashmir Style)*, By: Randall McGouirk, June 22, 2017
Chicken Lazone*, By: Sandra Treadway, April 11, 2015
Chicken Leg Quarters with Weber’s Honey Garlic Rub*, By: Michelle Painter Williams, July 7,2016
Chicken Lombardy*, By: Jill Allmandinger Moyer, June 17, 2015
Chicken Marsala*, By: Jessica Mycek, April 24, 2015
Chicken Marsala*, By: Dee Miner
Chicken Marsala*, By: Rhonda Sullivan Cilley
Chicken Marsala - Campbell’s*, By: Nancy Schmidt-Moulen, May 31, 2015
Chicken Marsala, Combined Recipes*, By: Kendra Pynn Pelletier, September 25, 2014
Chicken Marsala Like Carrabba's, By: Dee Miner
Chicken Meatloaf with Rosemary Lemon Glaze*, By: Sandy Puterbaugh, April 30, 2015
Chicken Mole*, By: Moni Alejo, May 6, 2016
Chicken Mushroom Risotto, By: Marghi Kilmer
Chicken Normandy*, By: Andrea Cottrell Miller
Chicken or Turkey Meatloaf, By: Leslie Althoff
Chicken or Turkey Meatloaf*, By: Brad Imsand, June 9, 2014
Chicken Paprika, By: Kelli Austin, June 28, 2015
Chicken Parm*, By: Randall McGouirk, March 8, 2018
Chicken Parmesan*, By: Bonnie Smith, April 8, 2015
Chicken Parmesan*, By: Jennifer Black Cordero, June 27, 2014
Chicken Parmesan, By: Michele Panzer-Evans, August 21, 2014
Chicken Parmesan Pasta*, By: Danielle Phipps, September 2, 2014
Chicken Parmesan - Slow Cook, By: Jane Jackson, June 24, 2016
Chicken with Peach Salsa*, By: Cathy Schultz, August 14, 2014
Chicken Piccata*, By: Leticia Journee , March 24, 2015
Chicken Piccata by Chad*, By: Chad Stewart Marsh, December 27, 2015
Chicken Piccata with Pasta* (Healthier), By: Anny Pham
Chicken Piccata, By: Cheryl Jansen - Ninja Recipe Book
Chicken Piccata with Quinoa
Chicken Pot Pie Using Crescent Rolls*, By: Tahya Bell, December 10, 2014
Chicken Pot Pie*, By: Faith Dazzio Gutierrez, September 6, 2014
Chicken Pot Pie*, By: Mary Kline Halbleib, September 15, 2014
Chicken Pot Pie (Lazy)*, By: Moni Alejo, October 19, 2016
Chicken Quarters, By: Gracemarie Hartley Peters
Chicken Quarters Experiment Success, By: Michele Panzer-Evans, December 1, 2014
Chicken Ranch Pasta, By: Madeline DiDonato, June 30, 2016 - Cross Posted In Pasta
Chicken, Rice & Vegetables, By: Karen Mueller Tirio, December 28, 2014
Chicken, Rice & Veggies*, By: Chris Boutilier, June 1, 2015
Chicken Rio*, By: Brandy Kennedy, April 15, 2015
Chicken Roulade – Photo By: Lynn Martin, January 2, 2015 - Ninja Recipe Book
Chicken Salad, By: MaryJo Powell, June 28, 2014
Chicken Satay, By: DeAnna Willard Smith, January 22, 2018
Chicken Satay, Ninja Kitchen, March 27, 2015
Chicken Sausage Alfredo*, By: Tammy Mullin Marsh
Chicken Sliders*, By: Tamyra RiselikethePhoenix Murphy
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
Chicken Stir Fry*, By: Monica Alejo, January 31, 2015
Chicken Stir Fry, By: Sue Karasek Nottmeier
Chicken Stir Fry - Thai Holy Basil (Gai Pad Bai Gaprow)*, By: Rita Ramos
Chicken Stuffed with Spinach & Ricotta Cheese*, By: Suzanne Sturtevant, February 13, 2016
Chicken Taco Meat Made to be Divided into Smaller Meals*, By: Barb Ruiz Rizzio-Meyer
Chicken Tacos*, By: Barbara Chudik Nusz, April 28, 2015
Chicken Tacos*, By: Shawntel Womack, September 5, 2014
Chicken Tenders, By: Jen Gunnell, January 3, 2017
Chicken Tenders, (Frozen) with Weber Garlic and Herb Seasoning*, By: Stephanie Jones Schreiber
Chicken Tenders, Parmesan Noodles & Green Beans*, Cheryl Koehler, July 20, 2015
Chicken Thighs*, By: Judith Erika Reyes, September 5, 2018 – Added to FAST & EASY 4 INGREDIENTS OR LESS RECIPES
Chicken Thighs, By: Leslie Snelten, February 9, 2015
Chicken Thighs – A 5 Ingredient Meal, By: Michele Panzer-Evans, November 6, 2014
Chicken Thighs, Bone-In, By:Sherri Mueller Brakenhoff, January 15, 2015
Chicken Thighs - Walnut & Chive*, By: Kathleen Valentine, August 21, 2014
Chicken Thighs with Carrots & Potatoes*, By: Garrick Stolz, September 21, 2015
Chicken Thighs with Mushrooms, By: Deborah Hilsenbeck
Chicken Thighs with Olives & Prunes*, By: Diane Wimmer, April 6, 2015
Chicken Thighs with Vegetables*, By: Marsha Pine Vetare, November 7, 2015
Chicken Tikka Masala*, By: Randall McGouirk, April 10, 2017
Chicken Tikka Masala, By: Diane Wimmer, October 19, 2014
Chicken Tikka Masala*, By: Brent Stapley
Chicken Vegetable Ranch, By: Cindy Transou, June 26, 2018
Chicken with 40 Cloves of Garlic*, By: Julie Stiles Simpson, November 1, 2016
Chicken with Pineapple*, By: Arlene Babiskin Gordon, May 15, 2014
Chicken with Red, Orange and Yellow Peppers*, By: Susan Rossi Cottone
Chicken with Vegetables in Orange Sauce*, By: MaryJo Powell, January 16, 2015
Chicken with Zucchini Noodle Alfredo*, By: Brandi Tatarchuk, March 15, 2019
Chicken Cabonara, V'getti *, By: Roberta Thompson, September 9, 2014
I just bought the veggie spiral slicer. Trying to eat healthier.
Ingredients:
15 oz Carbonara sauce, I used Bertolli.
2 spiral sliced zucchini (do not peel)
About 1½ cup grilled chicken breast
2 Tbs. extra virgin olive oil
2tsp minced garlic
Salt and pepper to taste
Directions:
I sautéed the zucchini noodles and garlic until it was soft then tossed in the grilled chicken breast, and ¾ jar of sauce and served.
It was delicious !
Hubby ate all on his plate which really surprised me.
Next time will make my own sauce and add mushrooms.
****
Chicken Cacciatore #1, By: Deborah Phelps Bondeson Matthews - Fix-It and Forget-It Cookbook, Page 24
Ingredients:
3 lbs bone in chicken pieces-skin removed (I used 8 chicken thighs)
2 green bell peppers thinly sliced
2 med onions thinly sliced
2 garlic cloves thinly sliced (I used chopped minced garlic I keep in the fridge)
½ lb fresh mushrooms thinly sliced (I used a whole lb as we love mushrooms)
½ tsp dried rosemary
1 tsp dried oregano
½ tsp dried basil
1 tsp salt
¼ tsp ground pepper
1 Tbs. balsamic vinegar
1 cup tomato sauce
3 cups chopped tomatoes (I used 2 cans fire roasted diced tomatoes-just drained the liquid off the top and threw in the crock pot)
3 oz can tomato paste
2 oz can sliced black olives drained
Directions:
Lay chicken pieces in slow cooker, add peppers, onions, garlic and mushrooms. In bowl mix together rosemary, oregano, basil, salt, pepper, vinegar, tomato sauce, tomatoes and tomato paste. Pour mixture over vegetables and chicken. Cover and cook on low for 5-6 hours until done. Add olives the last minute or sprinkle on chicken after serving. Serve over hot spaghetti or your favorite pasta. Makes 6 servings.
****
Chicken Cacciatore #2, Slow Cooker, By: Madeline DiDonato
Ingredients:
2lbs boneless breasts
Salt & pepper to taste
1 Tbs. olive oil
½ cup sliced onion
3 garlic cloves
2 - 8 oz packages of slices mushrooms (I used baby Bella)
1 - 28 oz can crushed tomatoes
2 cups chicken broth
1 Tbs. dried oregano
Directions:
Season chicken with salt & pepper. Pour oil in pot & brown chicken on Stove Top High setting. Once browned on both sides, remove chicken, add onion & garlic & cook until tender. Add mushrooms & continue cooking & stirring until mushrooms brown slightly. Switch to Slow Cook Low setting. Return chicken to the pan & add tomatoes, broth & oregano (I like to crush oregano between my fingers as I add it to pot). Cook for 8 hrs on Slow Cook Low setting. (I started this at 5:30am, so I cook it for 5 hours. It remains on warm setting until 6:00. I find that although it switches to warm, the food continues to cook, especially since there is no one around to open lid & peak in).
Also, my husband added the pasta, turned Ninja to Oven 300° and cooked until al dente, adding extra broth as needed.
Serve over cooked pasta or rice.
****
Chicken Cacciatore*, By: Rita Ramos
Ingredients:
1½ lbs boneless and skinless chicken thighs
1 small onion, chopped
1 celery stalk, chopped
3 cloves garlic, minced
1 yellow pepper, chopped
¼ cup fresh basil, chopped
¼ cup flour
1 teaspoon red pepper flakes
½ teaspoon oregano
2 Tbs. olive oil
6 oz Pinot Noir
Directions:
You can use any parts of the chicken you would like whether it’s bone-in chicken thighs, legs or boneless breast. I chose the boneless and skinless chicken thigh because the meat becomes so tender that I didn’t want it to fall off the bone and have random bones lost in the meal.
Put the chicken in a Ziploc bag, add flour and shake to coat.
Set Ninja to Stove Top High and add the olive oil. Place the chicken into the pot and brown for 5 min per side.
Add onions, garlic, celery, yellow pepper and pour in tomatoes. Stir. Add oregano, pepper flakes and basil. Stir lightly.
Cover and cook on Slow Cook High for 4 hours.
Serve over rice or noodles.
Enjoy with that glass of Pinot Noir.
****
Chicken Cacciatore, My first Ninja "Experiment", By: Jenn Mueller Venerable
My first Ninja "experiment" (non-recipe) actually turned out! Like a simple chicken cacciatore. Seared two fresh chicken breasts on stovetop high with garlic powder, added one box of pasta, 3½ cups water and one small can of diced tomatoes and turned to oven 300° for 25 minutes. Turned out okay, a little bland but family ate it with sprinkled Parmesan! Noodles and chicken both done like a charm.
****
Chicken Cordon Bleu, By: Patricia Crawford, January 10, 2016
Ingredients:
2 chicken breasts
Ham (I use lunch meat)
Mozzarella cheese
1 can of chicken or mushroom soup (I use 2 so there is more gravy)
¼ cup milk (½ if you use 2 cans)
Salt and pepper, to taste
Whatever kind of pasta you like
Directions:
Slice and pound thin the chicken breast. Lay a slice of ham and however much cheese you like and roll it up. Secure with a toothpick. If you wish, you can spray the pot with Pam. Place in the pot of the Ninja. Mix the soup and milk. Pour evenly over the chicken. Cover. (The original recipe called for 4 hours on slow cook). Turn the Ninja to Slow Cook Low. Test for doneness at 2 hours using a digital temperature probe, (minimum 165°). Turn the Ninja to Slow Cook High. Stir in the pasta so it is covered with the sauce to cook for the last 20 minutes. Stir occasionally to keep from sticking. I did not add any liquid for the pasta, however you would probably need to if you didn't double the gravy.
****
Chicken Curry, By: Tracy Cagliero, July 11, 2015
Made the best chicken curry last night using the Stove Top function. The recipe is also on the back of the curry sauce packet. I always make a double batch, we like it that much!
Ingredients:
1 package Sukhi's Classic Indian Curry sauce
½-1 lb boneless, skinless chicken, cut into pieces
2 medium potatoes, chopped
3 celery stalks, chopped
8 oz baby carrots
1¾ cup water
1 tsp cornstarch
1 jalapeño pepper, chopped (optional)
Salt, pepper and garlic powder, to taste
Directions:
Turn your Ninja to Stove Top High and cook chicken until mostly done. Season while cooking.
Add sauce packet and vegetables, cooking and stirring for a minute or two and until coated well with the sauce. Add more seasonings if you wish.
Add water.
Cook for approximately 20 minutes. Turn your Ninja to Stove Top Medium or Low once it starts to boil to simmer.
Approximately 5 minutes before it’s done, add the jalapeño if desired. Stir in the cornstarch to thicken sauce.
Cook until vegetables are done
Serve over rice.
**Added comment - This dish is customizable, you can use different meat and vegetables if you wish. Maybe even meatless or with tofu. I prefer chicken. I found this brand of sauce to be the best, I used a cheaper brand once and it didn't come out as good!
****
Chicken Curry*, By: Melina-Céline Wathen
Ingredients:
3 chicken breasts, cubed
1 small onion, chopped
1 medium sized tomato, chopped
1 can of coconut milk
salt and pepper
olive oil
1½ Tbs. of curry powder
3 gloves of garlic
Directions:
First you heat the oil in the Ninja on Stove Top High and sauté the onions and the garlic for 1-2 minutes. Add the chicken and season it with salt and pepper and fry it until its white from all sides. Add the curry powder and the chopped tomato and stir it until the chicken it covered with the curry mixture. Afterwards you add the coconut milk. Bring it to a boil and turn the Ninja to Stove Top Low. Place the lid and let it simmer for 30 minutes. Serve it with rice and you are good to go!!!
****
Chicken Dinner*, By: Aurelia Dougan McCollom, September 3, 2014
Ingredients:
4 boneless chicken breasts, seasoned (your preference on seasonings)
2 Tbs. oil
4 strips of bacon, crumbled
1 large onion, coarsely chopped
4 large potatoes, cut up
Rosemary, garlic powder, lemon pepper – seasoning for potatoes (amounts your preference)
1- 16 oz can cut green beans, (add liquid to soup)
2 small cans of mushrooms or 8 oz. fresh, sliced, if canned - (add liquid to soup)
2 can Cream of Chicken soup, (a little water to rinse cans)
14 oz. chicken broth
Directions:
Turn your Ninja to Stove Top High and fry the bacon. Take out, cool and crumble. Wipe pot. Add oil and add chicken breasts searing on both sides. Remove. Add seasoned potatoes and onions, lightly brown using Stove Top High. Add bacon, green beans and mushrooms to the potatoes. Stir gently. Place the chicken on top. Add the soup, broth, liquid from the green bean and mushrooms, and pour over the chicken. Turn your Ninja to Slow Cook Low for 4 hours. Use digital probe to test the chicken temperature. Very good! Very flavorful!
**Added comment** You don’t need to brown the potatoes, but it really seals in the flavor from the rosemary.
I also used 2 Tbs. of cornstarch and a little water to thicken the broth just before serving.
It was done before the 4 hours, but I let it go to Auto Warm. The chicken temperature was 190°. Very tender, but not dry.
****
Chicken Drumsticks*, By: Barbara Callahan
Seasoned drumsticks seared on Stove Top High, then converted to the rack for 45 minutes at 350° with steam. I used broth and white wine. I loved them. They were cooked through & moist; fell off the bone!
****
Chicken Enchilada Mixture*, By: Bonnie Smith, October 25, 2015
I put my chicken in the pot with all kinds of seasonings that sounded good at the time (lol). Add 1can of enchilada sauce, 1 can chopped chilies and a ½ jar of salsa. Turn to Slow cook Low for 6-8 hours. Test for doneness. Remove when done. Shred the chicken and add back to the sauce. Add another can of enchilada sauce and chilies and more salsa. You can add cilantro and possibly more enchilada sauce or salsa if needed. Cook on Stove Top Medium/Low until thickened. When making the enchiladas, add some enchilada sauce bottom of pan. Add some of the mixture in to a tortilla. Top with a combination of cheeses. Roll. Place seam side down into a pan. Top with enchilada sauce and more cheeses. Wrap in saran wrap then tin foil before freezing. Be sure to mark with a note outside to remove saran wrap before baking. (You don’t want the aluminum foil to touch the sauce). To cook, thaw in refrigerator. Cook 350° covered, 30 minutes or until hot. **I've never baked in Ninja as I make large pans.** If using the multipurpose pan, place on rack to bake in the Ninja.
****
Chicken Enchiladas*, By: Michelle Williams, February 7, 2017
Makes: 4 servings
Prep Time: 3 minutes
Cook Time: 50 minutes
Ingredients:
2 boneless skinless chicken breasts
4 tablespoons extra virgin olive oil
2 tablespoons flour
2 tablespoons ancho chile powder, freshly ground, if possible
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon cocoa powder
3 cups chicken broth
2 tablespoons tomato paste
1 teaspoon freshly squeezed lime juice
sea salt and freshly ground black pepper
½ cup sour cream
1 (7 ounce) can chopped mild green chiles
2 cups shredded cheddar jack cheese, divided (or unseasoned Mexican cheese blend)
8- 6" corn tortillas
2 tablespoons fresh cilantro, chopped
Directions:
Set the dial on the Ninja Cooking System to Stove Top High. Allow to preheat for 3 minutes. In the meantime, mix together the ancho chile powder, garlic powder, onion powder, ground cumin, oregano, and cocoa powder in a small bowl.
Add the extra virgin olive oil to the Ninja pot, and heat for a minute. Add the chicken breasts and brown on both sides, about 3 minutes per side. Remove chicken breasts to a plate with silicone tongs.
Add the flour to the oil and use a silicone whisk to incorporate into the oil. Cook, whisking constantly, about 2 minutes until golden. Add the bowl of dry ingredients and whisk in with the oil and flour for about 30 seconds. Slowly pour in the chicken broth, whisking to prevent clumps. Add the tomato paste and lime juice. Whisk to incorporate.
Turn the dial on the Ninja Cooking System to the Oven setting of 250°F. Add the chicken breasts, and place the cover on the cooker. Cook the chicken breasts for 20 minutes until the chicken is no longer pink in the middle, and breasts shred apart easily with two forks. Remove the chicken to a mixing bowl, and shred the meat. Season with salt and pepper, and an additional squeeze of lime juice if you like. Add the sour cream, chopped green chiles, and 1 cup of the cheese. Mix together until thoroughly combined.
Using a non-scratch ladle, remove at least 1½ cups of the sauce from the cooker to a measuring cup. Fill each corn tortilla with an eighth of the chicken mixture, and roll up the tortilla. Place the rolls in the Ninja pot, seam side down. Pour the reserved enchilada sauce over the rolled tortillas. Sprinkle in the remaining cup of cheese over the top. Replace the lid, and cook for another 15 minutes.
When the enchiladas are finished cooking, sprinkle the fresh cilantro over the top and serve. Enjoy!
****
Chicken Enchiladas*, By: Mary Davis, January 28, 2016
Ingredients:
2 chicken breasts
2 cups chicken broth
1 can cream of chicken soup
1 cup salsa verde
2 tablespoons taco seasoning
Corn or flour tortillas (I use flour)
1 8 oz. package cheese (I use 4 cheese Mexican blend)
sour cream
Directions:
Turn the Ninja to Slow Cook Low. Add the chicken breasts, broth and t tsp. of taco seasoning. Set the time for 8 hours. Remove chicken and shred. Set aside. Drain the pot.
Combine soup and salsa verde with remaining taco seasoning.
Add about 1/3 to ½ of sauce to the chicken, and ½ cup of cheese, mix well.
Roll chicken mix up in tortillas, place in bottom of Ninja. Add remaining sauce.
Turn to the Oven setting of 250°F approximately 15 minutes. Srinkle on remaining cheese and continue cooking till well melted.
Serve with sour cream garnish and hot sauce if desired.
****
Chicken Enchiladas, By: Elaine Corwin
This recipe is half of the ingredients of the original recipe. It fit in the utility/baking pan. I had never had enchiladas before, but I will be making this again.
Ingredients:
6 small soft flour tortillas (you can use corn but I like flour with chicken)
½ tablespoons flour
1 cup chicken broth
½ cup sour cream
½ cups shredded and cooked chicken (we like to use rotisserie chicken)
1½ cups Monterey Jack cheese – shredded
1½ tablespoons butter
½ of a 4oz can diced green chilis
Directions:
Preheat Ninja to 350°.
Combine cooked shredded chicken and ½ cup of cheese, in a bowl.
Fill tortillas with the mixture above and roll each one then place in a Ninja baking pan.
Melt butter in the pot over medium heat.
Stir flour into butter and whisk for 1 minute.
Add broth and whisk together. Cook until it’s thick and bubbles up.
Take pot out of Ninja and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Wipe Ninja pot.
Place baking pan on the rack in the Ninja and bake in oven for 20-25 minutes. You can use a torch to brown the cheese, put it under the broiler for about 3 minutes, or just have it melted.
**Added comment by: Aurelia Dougan McCollom** - If you want to use chicken pieces: Turn to Stove Top High, add a little EVOO and brown you chicken. Be sure to use a temperature probe to be sure it is done. Let cool a few minutes, then shred with two forks.
****
Chicken Fajitas*, By: Carol F. Neuman, January 17, 2019
Chicken Fajitas with colored peppers and onions in the Ninja tonight. The sweet colored peppers were so good in it! Wow!
Ingredients:
½ stick of butter or margarine
1 large onion, sliced
1 sweet red pepper, sliced
1 sweet yellow pepper, sliced
2 lbs. of sliced chicken breasts (4-5 large chicken breasts)
Spices: taco seasoning, ancho chili powder, garlic & onion seasoning, oregano, basil – your desired amount for flavor
Flour tortillas
1 (8oz) package cheddar cheese
cherry tomatoes - optional
taco Sauce - optional
Directions:
Before starting the meal, slice the chicken breasts into thin slices, to save time when preparing the rest of the fajita ingredients. You can marinate the chicken with the spices & seasonings early and put the meat into the refrigerator.
Turn the Ninja to Stove Top High. Melt the half stick of butter and slice up the onion into long slices. Add to the Ninja pot. Slice up the 2 sweet peppers into thin slices and add to the pot. Season the vegetables as well as the meat with the same seasonings. Mix, and stir. Add the chicken meat, mix and stir everything together. Continue to sauté on Stove Top High. Stir every occasionally to make sure all the chicken is cooked through, and the vegetables are softened. Serve with cheese. Garnish with tomatoes and taco sauce if you wish.
****
Chicken Fajitas*, By: Joanna Tuttle Hatten, February 16, 2016
Ingredients:
2 Tbs. oil
2 bags of frozen Tyson chicken breast strips
fajita seasonings, to taste
peppers, sliced
onions, sliced
Directions:
Turn the Ninja to Stove Top High. Add the oil. Add the chicken breast strips, peppers and onions. Cook until vegetables are tender and chicken is heated through. Add the seasonings. Stir to mix. Turn to Buffet/ Warm to hold.
****
Chicken Fajitas*, By: Valarie Prine, January 23, 2016
So good!
Ingredients:
4 boneless chicken breasts
1green pepper, sliced thin
1onion, sliced thin
garlic seasoning, to taste
1package of taco seasoning
Directions:
Add all of the ingredients to the Ninja pot. Turn to Slow Cook Low for 6 hours. The chicken was so tender, it fell right apart. Perfect!
****
Chicken Fajitas*, By: Alison Houston Wright, December 3, 2014
Ingredients:
2 lbs chicken pounded then cut up
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2/3 Tbs. extra virgin olive oil
Tony Chacheres Creole seasoning and fajita seasoning amount to your liking (we are heavy handed with seasoning)
½ lime, squeezed for juices
Directions:
Add all ingredients to your Ninja, stir. Cover and turn to Stove Top Medium. Check regularly and stir. Once chicken is cooked, uncover and drain juices with paper towels. I add more seasoning after draining as you lose some on the towels. Stir. Once done add tortillas on top to warm up. Turn to Buffet/Warm setting to hold.
****
Chicken Fajitas Ala Whatever Vegetables We Had in the Refrigerator*, By: Allana Alla Robinson, February 7, 2016
**this recipe is all about making it into your own creation
Ingredients:
3 chicken breasts - cut into strips
Seasonings of choice: garlic powder, ground black pepper, cumin, chili powder, salt, etc
Vegetables of choice: bell peppers, broccoli, etc.
2 limes or half a lemon worth of fresh juice
olive oil
whole wheat tortilla shells
toppings of choice: cheese, etc.
Recipe:
1) Cut boneless chicken breast into strips (we used 3 chicken breasts but you can use more or less) then season them with seasoning of choice (we used paprika, cumin, chili powder, garlic powder, ground black pepper & a dash of salt --- you can improvise and use whichever spices that you desire).
2) Into the main pot of the Ninja, pour some olive oil and then fresh lime juice (we used 2 whole limes but you can use more or less or substitute it with half a lemons' worth of fresh juice) then place the seasoned chicken breast strips in and lightly coat them in the sauce. Set the Ninja to Stove Top High. Do not place the lid. Turn occasionally and cook until no longer pink, and juices run clear.
3) Once ready, add in whichever vegetables you desire --- we added colored bell peppers cut into strips and broccoli (again, feel free to use other vegetables). Cook with chicken until vegetables reach desired texture -- flip & mix occasionally so that the vegetables absorb the sauce.
Serve: on a whole wheat shell of choice with cheese & other toppings of choice.
Again, lots of room to adjust & make it your own!
****
Chicken Fajitas & Spanish Rice 30 Minute Meal*, By: Carol F. Neuman, September 23, 2015
Ingredients:
2 Tbs. olive oil
1 large onion sliced into strips
2 large green peppers, sliced into strips
2 chicken breasts, chopped into pieces
Mexican based spices, to taste
2 packages of Knorr Spanish rice, or Fajita rice
4 cups water
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High to begin heating. Add oil. Add the chicken, onion and peppers to brown together. Season with the Mexican spice. Continue cooking to soften the peppers, Stir to mix. Add the Mexican Knorr rice and water. Turn to the Oven setting of 300°F for 30 minutes. Stir once or twice while cooking. Restir; then serve. Use your desired toppings for the fajitas, and serve on soft flour tortillas.
****
Chicken Fajitas/Shredded Chicken Tacos*, By: Carol McKendrick, December 31, 2014
Ingredients:
1 package Boneless Skinless Chicken Breasts (2-3) Fresh or Frozen
or
1package Boneless Skinless Chicken Tenderloins (6-7) Fresh or Frozen
2 Tbs. Knorr Tomato Bouillon
2 tsp Paprika
2 tsp Chili Power
2 Tbs. Ground Cumin
½ tsp Salt
1/8 tsp black Pepper
1 Yellow Pepper, sliced Julienne
1 Orange Pepper, sliced Julienne
1 Red Pepper, sliced Julienne
1 Red Onion, sliced Julienne
10 drops to ¼ cup Frank's® Red Hot® Chile 'n Lime™ Hot Sauce....desired Hotness, add a little at a time, you can always add more for desired flavor!!!
Directions:
Turn your Ninja to Stove Top to High. Add chicken, and sprinkle half of season mixture over chicken and add ½ over the julienned peppers and onions to Ninja.
Toss to mix and turn Ninja to Slow Cook High for 3 hours or Slow Cook Low for 5-7 hours.
Carefully pour out most of the liquid in the Ninja and return pan to cooker.
Turn to Stove Top Medium and add remaining spices, peppers and onions along with Frank's® Red Hot® Chile 'n Lime™ Hot Sauce.
Continue cooking vegetables while shredding chicken. Once all chicken is shredded cover and cook on Stove Top Low for 5-10 minutes or until peppers and onions are at your desired doneness.
Serve with or on your desired toppings or accompaniments. Serves 4 people.
****
Chicken Fajitas (The Lazy Version)*, By: Allana Alla Robinson, June 25, 2016
Lazy Fajitas
Ingredients:
3 boneless chicken breasts - cut into strips
3 colored Bell Peppers (we used green, orange, and red) - cut into strips
1 bundle of scallions - cut into bite size pieces
Bread Crumbs
Seasoning of choice (we used ground black pepper, chili powder, garlic powder, salt)
Olive oil
Prep:
Cut peppers & scallions - set to the side.
Cut chicken into strips then create a mixture of bread crumbs and seasoning - coat chicken strips in the bread crumb mixture - set to the side.
Recipe:
**cook with the lid off
1) Into the Ninja pot, add enough olive oil to cover the bottom. Add in the coated chicken strips. Set the Ninja to Stove Top High. Once one side is cooked and browned, flip the pieces to the other side - add more olive oil if needed.
2) Once chicken is browned, add in peppers & scallions. Mix them with the chicken - cook until the vegetables reach your desired tenderness.
Serve:
Over a whole wheat tortilla or just as is. Add cheese or other toppings you desire.
This was my on the go recipe since it was quick & easy to make!
****
Chicken Fajitas with Bourbon Sauce*, By: George Johnson, November 7, 2016
Ingredients:
6 boneless chicken thighs, cut in pieces
1 of each red, yellow, and orange sweet peppers, sliced
2 sweet onions
5 red skinned potatoes, chopped
1 bag of broccoli florets
6 green onions, chopped
2 Grill Masters Brown Sugar Bourbon Marinade
2 packages of Knorr Steak Fajita flavored Rice & Pasta
2 large carrots, chopped
1 stick of butter
1 cup water
3 cups water, (for rice)
salt & pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Add the butter and water. Cook the potatoes, peppers, chicken, carrots, broccoli. Season with salt and pepper. Cook until meat juices run clear and vegetables are tender. About 20 minutes. Still using Stove Top High, add the rice and green onions, along with 3 cups of water and the bourbon sauces. Serve when rice and pasta are cooked through; about 20 minutes more.
****
Chicken Francaise*, By: Carmel Barninger, February 7, 2016
Ingredients:
2 boneless breasts, butterfly cut and pounded flat
½ cup flour
2 or 3 eggs
bunch fresh parsley
2 or 3 oz fresh grated Parmesan cheese
1 cup dry white wine
1 cup chicken broth or stock
crushed garlic
4 tablespoons olive oil
4 tablespoons butter
1 lemon
salt and pepper to taste
Directions:
Heat the oil and half of the butter in the Ninja on Stove Top High.
Beat eggs in bowl large enough to dip chicken. Add salt, pepper, ½ of the chopped parsley and grated parmesan. Place flour in another bowl and coat chicken on all sides, then place in egg wash to coat evenly. Cook in the hot Ninja 4 to 5 minutes on each side. Remove chicken from the Ninja and set aside. To the hot Ninja pot, add wine, crushed garlic, broth or stock, squeeze of lemon, the rest of the butter and chopped parsley. Stir and continue cooking on Stove Top High about 3 minutes or until boiling. Return the chicken to the pot and continue cooking about 5 minutes. Garnish with lemon slices and parsley sprigs. Serve with pasta, rice or noodles.
****
Chicken, Green Beans, & Potatoes
Ingredients:
3-4 chicken breast
8 small potatoes, quartered
1package of frozen green beans – (fresh or canned may be used)
1 packet Ranch Dressing
4 oz butter – cut in pats
2½ cups of water
Directions:
Turn your Ninja to Stove Top High and sear the chicken on both sides for about 3 minutes. Remove. Add water to the pot. (Leave the juices in the pot).
Add the remaining ingredients to the multipurpose pan and sprinkle ranch dressing. Add the butter over all. Cover the pan with foil. Place the pan on the rack. Turn the Ninja to Oven at 350° for an hour. Digital temperature test for doneness.
****
Chicken Griller, By: Connie Eastman Lewis, March 24, 2015
I did make my first meal and it was awesome. I had a chicken griller wrapped in bacon and stuffed with mushrooms and Swiss cheese. Turn to Stove Top High and brown in a little olive oil. I purchased a premade veggie combo with sliced red potatoes, slices of red onion, yellow squash and some asparagus. I After browning the meat on Stove Top High put it on the rack for 15-20 minutes. Set the Oven to 325° and bake. Place the veggies on the rack and bake for another 30 minutes or so. I also sprinkled a little olive oil, garlic powder and fresh parmesan cheese on the veggies.....came out so good!.
****
Chicken in Mushroom Gravy, By: Charlene Worley, April, 29, 2015
Ingredients:
3 boneless skinless chicken thighs
1 packet mushroom gravy mix
1 can cream of mushroom soup
1 cup chicken broth
1 onion finely chopped
Slap ya Mama seasoning and garlic powder
Directions:
Add all ingredients to your Ninja pot. Turn to Slow Cook Low for 5 hours. So yummy!
****
Chicken Korma (Kashmir Style)*, By: Randall McGouirk, June 22, 2017
Ingredients:
3 large Chicken Breasts (about 2lbs)
2 large bottles of Kashmir Style Korma sauce (32 oz ea)
1 tsp cooking oil
Various Spices (you can add Cumin, garam masala, etc.) to taste
Salt & pepper - to taste
2 stalks rosemary (chopped)
Directions:
Wash chicken breast and take off excess fat. Cut into chunks. Place oil into Ninja and turn to Stove Top High. Let the oil heat. Add the chicken. Salt & pepper chicken and cook until just turning brown on each piece. Add chopped rosemary and add extra spices (if you choose to add more) and stir. Once chicken is cooked, turn Ninja to Stove Top Low. Do Not Drain the juice from the Ninja. Open the jars of sauce and add. Stir. Place the lid. Cook on Stove Top Low for 45 minutes. Dinner is done!
Can be served with rice, although I just like the Naan Dippers.
****
Chicken Lazone*, By: Sandra Treadway, April 11, 2015
Ingredients:
½ tsp salt
1½ tsp chili powder
1½ tsp onion powder
2 tsp garlic powder
¼ tsp cayenne pepper
2 lb chicken tenders
¼ cup butter, divided
2 cups heavy cream
Directions:
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
In Ninja, melt half of the butter over Stove Top Medium/High. Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the Ninja. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or rice, if desired. Also great by itself! I am new at this so hope to learn to cook noodles at same time. Also thinking about adding a little Jalapeno White Cheddar next time.
****
Chicken Leg Quarters with Weber’s Honey Garlic Rub*, By: Michelle Painter Williams, July 7,2016
Ingredients:
4 chicken leg quarters
2/3 cup Weber’s honey garlic rub - (I found it at Sam’s Club)
2 Tbs. butter
3 cups of chicken broth
1 onion, cut up
steamed vegetable - optional
bbq sauce – optional
Directions:
Place the chicken iin a Zip-Loc bag. Coat the chicken leg quarters with 1/3 cup of Webers honey garlic rub and shake to coat well. Take the chicken out and sprinkle the other 1/3 cup on the chicken. Turn the Ninja to Stove Top High and preheat about 8 minutes. Melt the butter. Add the chicken pieces and brown each side. Remove the chicken. Turn the Ninja to the Oven setting of 350°F. Pour the chicken broth into the Ninja pot. Add the onion. Place the rack in the Ninja. Add the chicken. Cook for 35 minutes. Spread your bbq sauce on the chicken before serving if desired for extra flavor. This dinner was served with a bag of steamed vegetables.
We are obsessed with this Weber’s rub. Every time I make chicken, I use this seasoning! And its gluten free!
****
Chicken Lombardy*, By: Jill Allmandinger Moyer, June 17, 2015
This is the Chicken Lombardy I made today in the Ninja. I pounded the breast without slicing it in half. I added butter as I needed so I used less while searing the chicken. Enjoy!
Ingredients:
8 oz package sliced fresh mushrooms
2 tablespoons butter, melted
6 skinned and boned chicken breasts
½ cup all-purpose flour
1/3 cup butter
¾ cup marsala
½ cup chicken broth
½ teaspoon salt
1/8 teaspoon pepper
½ cup shredded mozarella cheese
½ cup parmesan cheese
2 green onions, chopped
Directions:
Cook mushrooms in 2 tablespoons butter in your Ninja on Stove Top Medium, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in your Ninja on Stove Top Medium 3 to 4 minutes on each side or until golden. Remove and fix the next batch. Reserving pan drippings in skillet.
Add wine and broth to your Ninja. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Remove. Add chicken back to your Ninja and overlap if necessary. Sprinkle mushrooms evenly over chicken. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 350°F for 12 to 14 minutes until cheese melts.
****
Chicken Marsala*, By: Jill Allmandinger Moyer, January 12, 2016
Ingredients
1-2 tablespoons butter
4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet Marsala cooking wine (may substitute chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped
Directions:
1. Turn the Ninja to Stove Top High. Add butter. Season the chicken with salt and pepper and place in the bottom of the Ninja. Sear until browned on all sides.
2. Top chicken with garlic, mushrooms, and Marsala wine. Cover and cook for 4-5 hours on Slow Cook Low.
3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch until dissolved. Pour into the Ninja and stir.
4. Return the chicken back to the Ninja. Turn to Slow Cook High. Cover and cook another 20-30 minutes or until sauce is thickened. Taste. Add salt and pepper as needed. Sprinkle with parsley and serve.
****
Chicken Marsala*, By: Jessica Mycek, April 24, 2015
Ingredients:
1 package of fresh mushrooms
2 frozen chicken breast
1 can cream of mushroom
1 packet Campbell's skillet Marsala sauce
Directions:
Add all of the ingredients to the Ninja. Turn to Slow Cook High and cook for 4 hours.
****
Chicken Marsala*, By: Dee Miner
Ingredients:
4 chicken breast
Salt & Pepper
Flour
Olive oil
Minced garlic
Fresh mushrooms
1 cup Marsala wine
1 cup chicken broth
Fresh parsley, chopped
Heavy whipping cream
Penne noodles
Directions:
Four chicken breasts, butterflied & beaten with a meat tenderizer. Mix salt & pepper with flour. Dredge chicken. Heat olive oil and brown chicken on both sides. Remove chicken add minced garlic brown for 30 seconds. Add fresh mushrooms and sauté until cooked. Add 1 cup of Marsala wine cook until boiling. Mix 1 cup of chicken broth with a teaspoon of flour, add to pan, simmer a few minutes until thickened. Throw in a pinch of fresh chopped parsley, and a splash of heavy whipping cream. Add chicken back in, toss until coated. I served it over penne. Next time I will double the sauce or not let thicken too much. It was fine this way, but the sauce was so good that I wanted more.
****
Chicken Marsala*, By: Rhonda Sullivan Cilley
Ingredients:
2 Tbs. butter
thinly pounded chicken breasts
mushrooms
bottle of marsala
3/4 lb of whatever pasta
1 ½ cup of water
Directions:
I didn't exactly measure anything but this is what I did: Melted 2 Tbs. or so of butter in the Ninja & dredged thinly pounded chicken breasts in flour and sautéed them just long enough so they were lightly browned on both sides. (literally just a couple of minutes. Once all chicken was brown I removed it and added mushrooms with maybe 3 more tablespoons of butter. Sautéed them for a few minutes & then added the chicken, TONS of garlic (like probably a little less than 1/4 cup - but you don’t have to use that much! LOL!), an entire bottle of marsala - 3/4 lb of whatever pasta & about 1 1/2 cup of water. I put it on Stove Top High and let it boil until the pasta was done (maybe 20ish minutes or so) and might have added another 1/4 cup or so of water to make sure pasta had plenty of liquid. It came out PERFECT! Chicken was perfectly cooked - sauce had thickened right up because of the flour. It was truly excellent!
****
Marsala Chicken - Campbell’s*, By: Nancy Schmidt-Moulen, May 31, 2015
Ingredients:
2 pouches Campbell's Marsala for chicken
5 pounds of chicken filets, cleaned and cut in strips
1 cup water
½ cup of flour mixed with water - thickener
Directions:
Add the Marsala pouches and water. Stir to incorporate. Add the chicken. Turn your Ninja to Slow Cook Low for 6 hours. After 6 hours, add the flour thickening agent and mix well. Cook for 2 more hours on Slow Cook Low. Pour over your spaghetti. It was so easy, and so good!
****
Chicken Marsala, Combined Recipes*, By: Kendra Pynn Pelletier, September 25, 2014
Ingredients:
3 chicken breasts, cut each in half for 6 medallion size pieces
pancetta
2 tablespoons of butter
2 tablespoons of flour
1 cup of Marsala wine
1 cup of chicken stock
Directions:
I modified the recipes on here and followed the one on the back if the bottle.
In a nutshell, I pounded 3 chicken breasts and cut each in half for 6 medallion size pieces. I then put them in a ziplock bag laying flat and pounded them all to the same size. Dredge the chicken in a flour, garlic powder and salt and pepper mixture. After that was done I browned pancetta in the Ninja. I removed the pancetta to a paper towel on a paper plate and then browned the chicken in the left over drippings. Once the chicken was browned I removed and then added 2 tablespoons of butter (let it melt) and 2 tablespoons of flour. I let that cook for a minute or so and then added a cup of Marsala wine and slowly added a cup of chicken stock and let it come to a slow boil. As it cooked I added more stock to thin it out. I turned the Ninja to Buffet and added the pancetta and chicken back in. I then fed my kids and cooked up some angel hair. Once they were done eating I served myself! I left out the mushrooms since they are not my favorite and I didn't have any.
****
Chicken Marsala Like Carabbas, By: Dee Miner
Ingredients:
1½ lbs. boneless skinless chicken breasts
1¼ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
olive oil, as needed
1/3 cup real butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
¼ cup marsala wine
8 ounces cans sliced mushrooms, drained
¼ teaspoon ground black pepper
2 teaspoons cornstarch
1 cup cold chicken broth
1 teaspoon minced fresh parsley
2 tablespoons heavy whipping cream
Directions:
Butterfly the chicken breast & beat with a meat tenderizer. Mix salt & pepper with flour. Dredge the chicken.
Turn your Ninja multicooker to Stove Top High. Heat the olive oil and brown chicken on both sides. Remove.
Add the minced garlic and brown for 30 seconds. Add the fresh mushrooms and sauté until cooked. Add the marsala wine, cook until boiling. Mix the chicken broth with a teaspoon of flour, and add.
Reduce the heat to Stove Top Low and simmer until thickened, increasing the temperature if needed. Add the parsley and whipping cream. Return the chicken to the Ninja pot and toss until coated.
I served it over penne. Next time I will double the sauce or not thicken it as much. It was fine this way, but the sauce was so good that I wanted more.
****
Chicken Meatloaf with Rosemary Lemon Glaze*, By: Sandy Puterbaugh, April 30, 2015
This is a mini loaf
Ingredients:
1 medium raw chicken breast
Seasonings of choice
1 egg for binder
Directions:
Put chicken breast in your food processor. Mix with seasonings and egg.
Turn to Oven setting of 350° and dry bake for 1½ hours. Glaze the last 10 minutes.
Glaze
1 tsp rosemary mixed in chicken broth. Add the juice of 1 lemon or bottled lemon juice with cornstarch to thicken. Thicken to glaze consistency.
****
Chicken Mole*, By: Moni Alejo, May 6, 2016
Ingredients :
½-1 whole chicken - pieces
water – to cover
½ onion
2 cloves garlic
1 tomato, cut in half
3 Chile Arbol – stems removed
2 Tbs. corn oil
1 disk Abuelita chocolate
4 cups chicken stock
1 jar Dona Maria mole sauce
Lime
Corn tortillas
Mexican rice
Sesame seeds (optional)
Directions :
Turn the Ninja to Stove Top High. Add the chicken pieces, onion and garlic. Cover with water and boil for about 30 minutes to one hour depending on the thickness of the chicken. Cook until no longer pink, and juices run clear. Be sure to use at least a half chicken with bones for flavor. When done, remove chicken and broth to a bowl. Clean out the Ninja pot. Still using Stove Top High, char the tomato. To a blender add about 1 cup of the chicken stock from earlier and the tomato as well as the chile arbol (chile is optional) blend well. Wipe out the Ninja. Turn to Stove Top Low. Add the oil and Mexican hot chocolate. With a Ninja safe spoon, mix until chocolate is melted, making sure to keep stirring so chocolate doesn't burn. Add the tomato chile stock mix that you blended, to the Ninja.
In your blender, add 3 cups of the chicken stock and the jar of mole. Mix well and add to the Ninja. Add the cooked chicken to the sauce. Boil for at least 10 minutes. Add more chicken stock slowly until you reach the desired thickness. (The sauce should not be runny but not too thick). When serving, add the toasted sesame seeds to the top. Serve with a cut lime to squeeze over mole. Mexican rice and corn tortillas go well with the mole.
****
Chicken Mushroom Risotto, By: Marghi Kilmer
Added a single boneless, skinless chicken breast, cubed into small pieces.
Ninja Instructions:
Heat the Ninja on Stove top High. Heat the broth in the microwave.
1. Heat the oil, add the onion, garlic, rice, and toast the rice first. It sort of changes color--not brow exactly.
2. Then add the mushrooms and chicken, brown the chicken.
3. Add the white wine, cook it down.
4. Add the hot broth, cover, and bring to a boil, stirring occasionally.
5. Lower the Ninja to Stove Top Medium.
6. Check and stir occasionally. About 30-45 minutes from this point.
7. When rice is done, turn the pot off, stir in the cheese. Cover it and let it sit for a few minutes.
****
Chicken Normandy, By: Andrea Cottrell Miller
I've been a lurker here for a while but I wanted to share this. It's a recipe from my childhood that my mother used to make. She cooked the entire thing in a cast iron skillet. I thought it would be a good recipe for the Ninja so I'm giving it a try now. It's almost done and the house smells delish! The original recipe calls for an entire stick of margarine.....I used 3 Tbs. butter and 3Tbs. olive oil, but you could certainly cut it down some. I'm not sure if oven setting was the best way to go? It got awfully brown on the bottom but I did leave the skin on the chicken. I'm open to suggestions!
Here is my modified recipe:
Chicken Normandy
Ingredients:
3 Tbs. butter
3 Tbs. olive oil
1 whole cut up chicken
1 1/2 cup chopped apple
1 cup chopped celery
1/2 cup chopped onion
salt
1/3 cup white wine
dried thyme
Directions:
Melt 3 Tbs. butter and 3 Tbs. olive oil on the Stove Top High and brown the chicken pieces. Remove chicken from Ninja. Place apple, celery and onion, in the pan drippings along with white wine and salt to taste. Cook until onion is clear. Remove mixture. Add chicken back in Ninja and top with apple/onion/celery mixture. Sprinkle generously with thyme. Change setting to Oven at 350° and bake for 1 hour or until juices runs clear . Turn chicken a few times while cooking.
****
Chicken or Turkey Meatloaf, By: Leslie Althoff
Ingredients:
1 lb ground chicken or turkey
1 egg
1 cup water
1 box Stove Top Stuffing
Directions:
Mix all ingredients together and place in a greased loaf pan. Pour 4 cups water into Ninja pot and place loaf on wire rack. Steam bake at 350° for 50 minutes or until meat loaf reaches 180°.
****
Chicken or Turkey Meatloaf*, By: Brad Imsand, June 9, 2014
Ingredients:
1 lb ground chicken or turkey
1 egg
1 cup water
1 box Stove Top Stuffing
Ranch Dressing Dry mix, to taste – (I just put a couple good shakes. All depends on how much ranch taste you want.)
Directions:
Mix all ingredients together and place in a greased loaf pan. Pour 4 cups water into Ninja pot and place loaf on wire rack. Steam bake at 350° for 50 minutes or until meat loaf reaches 180°.
**added comment by: Aurelia Dougan McCollom - Ranch Dressing Mix - Because of the sodium content, I suggest 1 Tbs. or less.
****
Chicken Paprika, By: Kelli Austin, June 28, 2015
Ingredients:
4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
¾ cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
½ pound wide egg noodles
½ cup sour cream
Directions:
Season chicken with salt and pepper. On Stove Top High, heat oil. Cook chicken, skin side down, until golden and crisp, about 6 minutes. Flip chicken and cook until browned, probably 6 minutes more. Transfer to a plate.
Discard all but 1 tablespoon fat from pot and reduce heat to Stove Top Medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over Stove Top High. Return chicken to pot in a single layer, skin side up, and reduce heat to Stove Top Medium. Cover and cook until chicken is cooked through, 20 minutes.
Cook your noodles separately then serve with the chicken. Stir the sour cream into the sauce right before adding the noodles.
****
Chicken Parm*, By: Randall McGouirk, March 8, 2018
Ingredients:
4 boneless chicken breasts
1- 24 oz. jar marinara sauce
1- 48 oz. large jar pasta sauce (optional)
10 oz. chipped Parmesan cheese (from a block)
8 oz. regular Parmesan cheese
2- 6 oz. small cans tomato paste
Salt pepper (to taste)
Directions:
Filet chicken breasts into 2 pieces. Line the Ninja cooker with the Pyramid Mat. Place the chicken into the Ninja. Salt pepper chicken, spread tomato paste over breasts. Pour marinara sauce over the chicken. (Use optional sauce if needed.) Sprinkle regular Parmesan cheese over the sauce and chicken. Place the lid on the Ninja and set to the Oven setting of 400°F for 30 minutes or until chicken is done. Serve over pasta and sprinkle chipped Parmesan cheese over your finished meal.
****
Chicken Parmesan*, By: Bonnie Smith, April 8, 2015
Tried my chicken parmesan in the ninja tonight....it was a hit!
Here is the recipe: (or what I did....lol)
Preheat Ninja on 400° Oven setting while preparing the meat. Cut chicken breast in chunks. Dip in beaten egg, then coat with mixture of seasoned bread crumbs-I add extra basil and garlic to mine. Pour some olive oil in ninja and brown meat on Stove Top High.
While that is cooking you need to make the sauce. Could be made earlier in the Ninja. So on stove or top of a nuwave, in sauce pan combine tomato sauce, Worcestershire sauce or oyster sauce (or both) maybe a teaspoon, butter, oregano, Italian seasoning, garlic, basil and some sugar-this helps to reduce the acid. Bring to boil then simmer several minutes. On the sauce I use one can of tomato sauce but if you want more sauce go for it, just add more spices.
I removed chicken from pan and wiped out. Then I added my mat and returned the chicken. Pour the sauce over the chicken. Sprinkle with parmesan cheese. I then turned it to oven setting at 250° for 30 minutes. Sprinkle with provolone or mozzarella cheese, let melt, then serve.
I normally would serve with angel hair pasta but trying to cut back on carbs.
*Added comment by: Aurelia Dougan McCollom – The pyramid mat is not necessarily used when there is a sauce. It is a browning mat.
****
Chicken Parmesan*, By: Jennifer Black Cordero, June 27, 2014
I posted this in my truck cooking group forgot to post here. .. Last night I made chicken parmesan. Cheated a little by pre making the chicken at home in a fry pan, but everything else was done in the Ninja on the truck.
I followed directions for the quick spaghetti in the book, except I added shrimp also. Put the chicken in a small baking pan and put them on the rack to reheat. Added mozzarella cheese when chicken was hot, let it melt a bit then served.
With the basket in I wasn’t able to stir the pasta as directed; it was Gluten free pasta so it got a little clumpy. Otherwise, it came out good!
****
Chicken Parmesan, By: Michele Panzer-Evans, August 21, 2014
Turn Ninja to Stove Top High. While it’s heating, cut chicken breast in half; season and flour. Add 1 Tbs. of oil in the Ninja. Brown chicken. Turn your Ninja to the Oven setting of 250°. Add pasta sauce (I used Ragu Parmesan and Romano) and a layer of mozzarella. Cook for 10-20 minutes until done.
**I did mine in batches because I had 8 cutlets, and had to overlap the chicken when I added the pasta sauce.
****
Chicken Parmesan Pasta*, By: Danielle Phipps, September 2, 2014
Ingredients:
3 big, boneless, skinless chicken breasts
1 box parmesan crusted shake n bake
1 lb penne pasta
2 jars Bertolli 5 cheese sauce
1 small bag of shredded Italian cheese blend
4 cups water
Directions:
Cut chicken into small pieces and coat with shake n bake. Place them on the rack and cover and cook on oven 425° for 20 minutes. Set chicken aside and mix in pasta, sauce, and water. Cover and cook on oven 300° for 20 minutes. Stir in chicken, top with cheese, and cook until cheese is melted.
****
Chicken Parmesan - Slow Cook, By: Jane Jackson, June 24, 2016
Ingredients:
1 bag frozen breaded chicken strips or nuggets
8 oz sliced mozzarella cheese - topping
Sauce:
1 can (28 oz) petite diced tomatoes
1 can (6 oz) tomato paste
2 cloves garlic, minced
1 tsp salt
½ tsp pepper
1 tsp oregano
1 tsp basil
¼ cup brown sugar
1 cup chicken broth - stir in chicken broth as needed throughout cooking time so that sauce not burn on bottom of pan.
Directions:
Spray the Ninja pot with a non-stick spray.
Mix all of the sauce ingredients in the pot.
Add the chicken strips.
Cover. Turn the Ninja to Slow Cook Low for 2-3 hours.
Place slices of cheese on top about 15 minutes before you plan to serve.
(I used Tyson Italian breaded chicken strips. It was served with angel hair pasta and garlic toast, delicious!!).
****
Chicken with Peach Salsa*, By: Cathy Schultz, August 14, 2014
Ingredients:
Half chicken
Extra virgin olive oil
Directions:
Turn your Ninja to Stove Top High and brown in oil. Turn to Oven setting of 350° and bake for 1 hour. Serve with Peach Salsa. Recipe below.
Peach Salsa, from Taste of Home
Ingredients:
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and sliced
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
Directions:
In a food processor, combine the first five ingredients; pulse until
coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse
just until blended. Transfer to a serving bowl; chill until serving.
Serve with chips. Yield: 4 cups.
****
Chicken Piccata*, By: Leticia Journee , March 24, 2015
Ingredients:
chicken breasts
flour, salt, pepper, key lime seasoning blend, to taste
red onions, chopped - (I didn't have shallots)
½ stick of butter and a little olive oil, a little flour to make a roux
juice of 2 lemons
½ cup chicken stock
lemon slices
capers
white wine and mushrooms, optional
Basil garnish
Directions:
Dredge chicken breasts in flour, salt, pepper, key lime seasoning blend and brown on Stove Top High. Remove from pot. Melt ½ stick of butter and a little olive oil, and sauté the onions. Add a little flour to make a roux, juice of 2 lemons, ½ cup chicken stock, lemon slices and capers. Remove the sauce or at least half of it and reserve some to put on top. Add the chicken back to the Ninja and pour the sauce over chicken. Garnish with basil. Serve. I made rice and roasted butternut squash as my sides.
****
Chicken Piccata by Chad*, By: Chad Stewart Marsh, December 27, 2015
Prep the chicken:
4 boneless Chicken Breasts
Flour
Eggs (as needed)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 stick salted butter
Olive oil
Add 1 stick of butter and some olive oil to the Ninja. Turn to Stove Top High.
Pound the chicken down to a desired thickness, cut in half. Dredge the chicken in beaten egg then flour mixed with salt, pepper and garlic powder, repeat then add to the Ninja. Cook in batches on each side 3 minutes or until golden brown, place to the side.
Piccata sauce:
1 cup of mushrooms
1½ cup dry white wine, (I used Pino)
½ cup lemon juice
Capers, to taste
1½ chicken stock
1 cup Parmesan cheese
2 tablespoons butter
3-4 tablespoons flour
Keep all the remaining bits left from making the chicken in the Ninja on Stove Top High. Add the mushrooms for about a minute to soften, add wine, lemon juice (or more to taste), chicken stock and capers to taste, use a silicone utensil to scrape the bottom of pan to get the bits. Cook for about 5 minutes, whisk butter and flour to thicken and cook another 10 minutes uncovered. Move the sauce to another container off to the side.
Pasta:
1 cup of mushrooms
1 cup of white wine
1/3 cup Lemon juice
Capers, to taste
Minced garlic, to taste
Half pound angel hair pasta
Combine mushrooms, white wine, lemon juice, capers, minced garlic and pasta. Turn the Ninja to the Oven setting of 350°F. Cover. Stir occasionally. Cooking time is 20 minutes.
Add chicken and sauce. Top with parsley and let it heat back up for about 5 minutes.
All done, enjoy!
****
Chicken Piccata with Pasta* (Healthier), By: Anny Pham
I eyeballed it, but here's approximately what it is:
Ingredients:
4 Thin slices of skinless boneless chicken breasts (2 butter flied breasts)
2 Tbs. Olive oil
3 Tbs. butter/margarine
salt & pepper
garlic powder & cayenne to taste
1 Tbs. Capers
½ cup white wine
4 Tbs. lemon juice
8 oz wheat angel hair
1 can of diced tomatoes, (optional)
Directions:
Turn Ninja to Stove Top High and heat the olive oil. Season the chicken with salt, pepper, garlic powder, and cayenne. Sear chicken until lightly browned. Remove chicken and deglaze pot with white wine. Turn down heat to Stove Top Medium. Cook out alcohol for about 2 minutes. Add butter, lemon juice, and capers. Once butter melts, taste test sauce and adjust accordingly. It should be tart yet savory. Add the pasta evenly so that all the pasta is at least partly submerged for cooking. (Add water/chicken stock if needed. I added a can of diced tomatoes with green chilies because we were out of salad and I wanted at least some veggies) Re-add the chicken evenly on top, cover and cook for 6-8 minutes or until pasta is al dente and the chicken is cooked through. Can garnish with parsley if desired plate and enjoy.
**Added comments**
Gail Wainwright - Mmmm going to try this minus the capers...yechy, yechy!!!!! Lol
Anny Pham - Wine and butter sauce is good too! I would suggest substitute for chopped garlic for the capers!
Elaine Corwin - Is the 1/2 c wine the only liquid? Enough to cook the pasta?
Anny Pham - I used angel hair pasta so it doesn’t take much liquid for al dente. Chicken juice (from the searing), wine, lemon juice, butter + either the liquid from the small can of dices tomatoes I used or add a little of water/ chicken stock (esp. if you use thicker pasta)
****
Chicken Piccata, By: Cheryl Jansen - Ninja Recipe Book
This sounds good
More than half of us say they have less than 45 minutes to prepare dinner. And making it healthy sounds even more daunting. With the Ninja Cooking System, you are never more than 30 minutes away from dinner thanks to the one-pot meal making features. This Chicken Piccata recipe is proof!
Ingredients:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 pounds boneless, skinless, thin sliced chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
1 cup dry white wine
1/3 cup lemon juice
1/4 cup brined capers, rinsed and drained
1 cup uncooked quinoa, rinsed
1 1/4 pounds fresh asparagus, cut into half-inch pieces
Directions:
1. Stir flour, salt, and black pepper on plate. Coat chicken with flour mixture.
2. Add oil and butter to pot. Set to Stove Top High and heat until butter is melted. Add chicken to pot. Cook uncovered 10 minutes or until chicken is lightly browned on both sides. Remove chicken from pot and place on roasting rack.
3. Add broth, wine, lemon juice, and capers to pot. Stir in quinoa. Place rack with chicken in pot, and place asparagus on rack with chicken. Set Oven to 300˚F for 15 minutes. Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
4. Remove asparagus and chicken from pot. Stir quinoa mixture. Turn off pot. Let quinoa mixture stand. Garnish with parsley.
**Added comments by: Rosemary Samartino Hekl**
I made chicken picatta....recipe that's in the cookbook, but made adjustments for things I didn't have...
1. I used bone in chicken thighs
2. Used frozen stir fry asparagus mixed vegetables
3. Didn't have capers , so I left them out.
I then. Followed the recipe...and believe me, it was to die for!
**Added comment by: Chicken Piccata*, By: Carolyn Crowder, June 26, 2016
Substituted broccoli crowns for the asparagus. Served with white wine. Chicken was moist and tender and the quinoa was cooked perfectly. Served with a fresh lemon wedge. Hubby was happy.
****
Chicken Pot Pie Using Crescent Rolls*, By: Tahya Bell, December 10, 2014
Ingredients:
1 bag (16 oz) frozen mixed vegetables
2 cans white chicken
2 cans (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) diced potatoes
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
salt and pepper to taste
Directions:
1. In large bowl, mix vegetables, potatoes, chicken and soups. Pour into Ninja. Cook for 8-10 minutes on Stove Top Medium.
2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Turn to Oven setting of 350°F and bake for 25 to 30 minutes or until brown.
****
Chicken Pot Pie*, By: Faith Dazzio Gutierrez, September 6, 2014
If you have a smaller family, you might be able to do the baking part in the Ninja, too? Maybe in the all-purpose pan?
Ingredients:
2 Tbs. olive oil
1 Tbs. Butter
1 lb boneless skinless chicken breasts, diced
2 cloves Garlic; minced
1 medium Onion; chopped
1 10-oz package frozen mixed vegetables
1/3 cup whole wheat flour; (or regular flour)
2 cups fat free chicken broth
2/3 cup regular or almond milk
Salt & pepper; to taste
2 9" pie crusts
1 cup potatoes (white, red, or sweet); diced
Directions:
Set Ninja to Stove Top High and brown the diced chicken in butter and olive oil. Add garlic and onion and sauté until chicken is no longer pink and onion is clear. Add diced potatoes, then mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper.
Bring to a boil stirring every few minutes, then reduce heat to Stove Top Medium until “cooked down” and is thickened, about 15 minutes. While chicken mixture is cooking, remove pie crusts from refrigerator, let stand 15 minutes on counter.
Turn off heat on Ninja. Place one pie crust in pie plate. Add chicken and vegetable mixture. (The pie was fixed in a regular oven!) Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350° for 30-35 minutes, or until crust is golden.(By the way, I increased the temp tonight. The recipe says 350, but my pie crust said 450, so I cooked it at 400... It browned much nicer...) Cool for 10 minutes before cutting.
****
Chicken Pot Pie*, By: Mary Kline Halbleib, September 15, 2014
3 chicken leg quarters (save broth)
Celery, carrots, potatoes, rough and 1 box chicken stock
No measurements give. Amounts to suit your family.
I used Slow Cook Low to cook the chicken legs night. Today I pulled the chicken off the bone and turn my Ninja to Stove Top High. Use the chicken broth from the fixing the chicken and box. Add the vegetables and any seasoning you prefer and cook until almost tender. Bring to boil then add dough pieces into the broth. Turn to Stove Top Medium after adding dough. Cook about 30-40 minutes.
****
Chicken Pot Pie (Lazy)*, By: Moni Alejo, October 19, 2016
Ingredients:
3 chicken breasts, butterflied
2- 10.75 oz cans cream of potato soup
1- 15 oz can chicken stock or broth - (just make sure to adjust salt accordingly)
1 large bag or 2 small bags of mixed vegetables
½ cup milk mixed with 3 Tbs flour - to make a slurry - (to be used as a thickener)
salt and pepper – to taste
biscuits
Directions:
To the Ninja, add all of the ingredients. Stir well to mix. Turn to Slow Cook Low for 6 hours. Remove the chicken and shred with a fork. Return to the Ninja. Stir. Let the Ninja to to Auto Warm, or turn to Buffet to hold. Serve with biscuits.
****
Chicken Quarters, By: Gracemarie Hartley Peters
Living my Ninja! Made some delicious chicken last night. Used 3 chicken quarters. Browned on stovetop mode (should have browned a little more). Then put on rack and baked. Removed when done. Left drippings and made into gravy on Stove Top High. Put chicken in the gravy and put on Stove Top Low. Made cauliflower in the microwave then mashed it. (We do low carb). Served gravy over the mash and chicken. Chicken was very moist!
****
Chicken Quarters Experiment Success, By: Michele Panzer-Evans, December 1, 2014
Ingredients:
4 chicken quarters
1 pack of Italian dressing seasoning
2 packs of cream cheese
1 to 1½ cups of chicken stock
Directions:
Season and brown chicken on Stove Top High. Change to Slow Cook High. Add other ingredients and cook for 3 hours, or Slow Cook Low for about 5-6.
Going to serve with mashed potatoes, and greens. If I have enough left over I may shred the left overs and add chilis and some noodles for a soup.
UPDATE: Added another pack of cream cheese. (I updated the recipe). Husband and kids loved it. I took some of the sauce and added baby kale and canned corn. It was delish!!
****
Chicken Ranch Pasta, By: Madeline DiDonato, June 30, 2016 - Cross Posted In Pasta
Ingredients:
½ lb pasta of choice
4 slices of bacon
2 large chicken breast, boneless & skinless, cut into bite sized pieces
1 teaspoon minced garlic
2 Tbs. all purpose flour
1 package ranch dressing mix (½ oz)
1 cup fat free milk
2 cups chicken broth
½ cup shredded cheddar cheese (optional)
salt & pepper to taste
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Drain on paper towels.
Season the chicken with salt and pepper. Add the chicken to the Ninja pot. Cook until tender, no longer pink, and slightly browned.
Turn to Stove Top Low or Stove Top Medium. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the garlic. Stir in the broth & milk, and cook, stirring occasionally. When it starts to bubble add the pasta and cook until pasta is almost done, stirring frequently. Add in the cheddar cheese cook and stir until the cheese is melted (optional). Add more broth, if needed. Taste for seasoning and adjust as needed.
Crush the bacon & serve each plate of pasta with the bacon sprinkled over the top.
** Added comment - Tonight I deviated from above and once I added the pasta I switched it to Slow Cook Low for one hour, stirring halfway through.
I did not add the cheddar and it was still really good. I love the crunchy bacon on it.
****
Chicken, Rice & Vegetables, By: Karen Mueller Tirio, December 28, 2014
Stephanie Bennett's 'Pantry Chicken Rice & Vegetables'
(picky hubby approved)
Ingredients:
4 mostly chicken thighs, with skin
2 bags jasmine success rice (the boil in the bag kind taken out of the bag),
2 cups of water (we had tons of rice left, so the rice and water could easily be cut in half)
1 can of dole mixed veggies w/potatoes (threw this in to get family to eat veggies)
2 bouillon cubes
Salt & pepper to taste
rosemary
Directions:
Set your Ninja to Stove Top High. Using a tiny bit of olive oil, salt and pepper, fry the chicken thighs for about 10 minutes until lightly browned.
Removed them and place them on the baking rack. Add the rice, water, mixed veggies, bouillon cubes, salt and pepper to the cooker.
Place the rack with the chicken thighs on top of the rice, then sprinkle salt, pepper, and rosemary on the thighs, covering them and cook on Stove Top High for about 20 minutes. The rice will be done at around 15 minutes, so remove it and continue to cook the thighs for 5 or so more minutes.
****
Chicken, Rice & Veggies*, By: Chris Boutilier, June 1, 2015
Ingredients:
2 lbs chicken breast, cut into bite size pieces
2 cups dry measure Uncle Ben's Basmati 10 minute Rice
2 packages frozen Green Giant Antioxidant veggies
1 box Campbell's Soups for Easy Cooking
14.5 oz Savory Portobello mushroom
1 box of the Sweet Onion
1 quart box Swanson Chicken broth
salt & pepper, to taste
Directions:
Turn your Ninja to Stove top High and brown chicken pieces. When browned turn to the Oven setting of 325°F and add the rest of the ingredients except rice. Bake for 25 minutes. Stir. Add the rice and bake for 10 more minutes. Stir. Turn to the Buffet setting to hold.
****
Chicken Rio*, By: Brandy Kennedy, April 15, 2015
Ingredients:
5 chicken breasts
1 bottle Italian dressing (any variety)
1 packet ranch seasoning
1 teaspoon chili powder
1 teaspoon cumin
Directions:
Turn your Ninja to Slow Cook Low setting for 6 hours.
****
Chicken Roulade – Photo By: Lynn Martin, January 2, 2015 - Ninja Recipe Book
Ingredients:
4 slices prosciutto
4 skinless, boneless chicken breast halves (about 6 ounces each), pounded thin
1 cup packed baby fresh spinach
1 cup roasted yellow peppers, cut into matchstick-thin strips
½ cup sun-dried tomatoes cut into matchstick-thin strips
1 cup shredded Asiago cheese
Salt and ground black pepper, to taste
3 tablespoons olive oil
2 cups water
1 cup diced plum tomatoes
2 tablespoons thinly sliced basil leaves
Directions:
1. Place prosciutto slices on work surface. Place1 chicken breast half on each prosciutto slice. Layer each with spinach, peppers, sun-dried tomatoes, and cheese. Roll chicken and prosciutto around filling and secure with a wooden picks. Season with salt and black pepper.
2. Pour 2 tablespoons oil into pot. Set to Stove Top High and heat oil. Add chicken to pot, seam side up. Cook uncovered until browned. Remove chicken from pot.
3. Pour water into pot. Place chicken on toasting rack. Place the rack into pot. Set Oven to 250°F for 15 minutes. Cover and cook until chicken is cooked through and filling is hot. Turn off pot. Remove chicken from pot, cover and keep warm.
4. Discard water from pot and wipe dry with paper towels, allowing it to cool before handling. Add remaining oil to pot. Set to Stove Top High. Add tomato to pot and season with salt and black pepper. Cook uncovered for about 6 minutes or until tomato mixture is warm. Stir in 1 tablespoon basil. Slice chicken to serve. Top with tomato mixture and remaining basil.
Ninja Time-Saver Tip:
Purchase the roasted peppers from the store olive oil bar and buy pre-shredded Asiago cheese.
****
Chicken Salad, By: MaryJo Powell, June 28, 2014
People wanted some simple recipes made with fresh ingredients. Remember that you don't have to use your Ninja for the whole meal. I have used mine a couple of times now just as a tool for cooking. I've been making for summer a simple chicken salad which I serve either in a lettuce leaf with maybe some herb bread or scones with it or as a sandwich. I use the Ninja to brown the boneless breasts, then move them to the rack and finish cooking them - no heating the kitchen. Let them cool and make the salad. Here is the recipe if anyone is interested.
Ingredients:
4 cups chopped cooked chicken breasts
1 cup grapes
1 cup light mayo or miracle whip
2 Tbs. lemon juice
2 stalks celery chopped fine
½ tsp Dijon mustard
½ tsp garlic powder
black pepper
½ cup roasted slivered almonds (optional)
Directions:
Brown on Stove Top High with a little oil, switch to oven 350° and cook for another 20-30 minutes on the rack (depends on the size of the breasts). Let cool. Cut into cubes (small if using for sandwiches). Halve grapes. Mix chicken breasts, grapes and celery. Add mayo, lemon juice, mustard, garlic and black pepper. Mix well and chill.
Roast almonds (350° for 6-8 minutes) and chill. Sprinkle over chicken salad just before serving.
Can either be served in lettuce cup or made into sandwiches
Serves 4
****
Chicken Satay, By: DeAnna Willard Smith, January 22, 2018
** Even after I get my 4 in 1 I will do this recipe the same way. This recipe was made in my 3-in-1.**
Ingredients:
1 pound chicken tenders
¼ tsp cayenne pepper
½ tsp ground ginger
salt & pepper, to taste
3-4 T oil, divided - (I used sunflower) - 2 Tbs. for sauce - 2 for chicken
1 Tbs. minced garlic, (jarred) or 2 cloves fresh
1 can coconut milk
3 Tbs. creamy peanut butter
1½ Tbs. soy sauce
3 Tbs. brown sugar
Directions:
Cut the chicken tenders in half lengthwise. Mix cayenne, ginger, and a dash of salt and pepper. Sprinkle spice mixture on chicken.
Turn the Ninja to Stove Top High. Add 2 Tbs. of the oil in your Ninja. Preheat for 2 minutes.
Add the chicken to the pot. Brown each side until almost through. Remove chicken. Add the additional 1-2 Tbs. oil. Add the garlic and cook for 1-2 minutes. Add the coconut milk, peanut butter, soy sauce, and brown sugar. Stir to combine. Place the chicken on the rack. Place the rack in the pot. Switch to the Oven setting (or Dry Bake if using the new iQ), @ 325°F. Place the lid. Set the timer for 10 minutes. Check the temperature of the chicken. If more time is needed increase cooking time until chicken is cooked through. Remove rack with chicken cover and keep warm. Turn the Ninja to Stove Top Low. Reduce the sauce for about 5 minutes or until thickened, stirring often.
Serve chicken on rice with sauce on the side or drizzled over top.
Enjoy!
****
Chicken Satay, Ninja Kitchen, March 27, 2015
Ingredients:
16 wooden skewers
Cooking spray
1 pound boneless, skinless chicken tenderloins, cut in half lengthwise
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
salt and ground black pepper, to taste
2 tablespoons canola oil
2 cloves garlic, minced
14 ounce can of coconut milk
3 tablespoons creamy peanut butter
1½ tablespoons reduced-sodium soy sauce
3 tablespoons packed light brown sugar
Fresh cilantro leaves
Directions:
Spray skewers with cooking spray. Thread chicken onto skewers. Season with cayenne pepper, ginger, salt, and black pepper.
Add oil and garlic to pot. Set to Stove top High. Cook uncovered 1 minute or until garlic is tender, stirring often. Stir coconut milk, peanut butter, soy sauce, and brown sugar into pot. Season with salt and black pepper.
Place skewers on rack. Place rack into pot. Set Oven to 325°F for 10 minutes, checking after 5 minutes. Cover and cook until chicken is cooked through. Remove skewers from pot, cover, and keep warm.
Cook coconut milk mixture uncovered 5 minutes or until thickened, stirring often. Serve skewers with sauce for dipping. Sprinkle with cilantro.
****
Chicken Sausage Alfredo*, By: Tammy Mullin Marsh
Ingredients:
5 sweet chicken Italian links
3 small onions sliced
3 cloves garlic minced
2 zucchini sliced and quartered
1 heaping tsp Italian seasoning
1 heaping tsp basil
2 15 oz jars Alfredo sauce
2 15 oz jars water
1 16 oz box mostocholli pasta
Directions:
Browned sausage on Stove Top High and removed from pot. Sauté vegetables while slicing sausage. Add sausage back in pot. Add pasta, water and Alfredo sauce and cook Stove Top Low for 35 minutes.
****
Chicken Sliders*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
1 pound ground white meat chicken
2 cups fresh bread crumbs, divided (not canned). You can take regular bread and remove the ends and break it up.
½ cup low-fat milk
3 tablespoon finely chopped sweet onion
3 tablespoons minced garlic
¼ teaspoon cayenne pepper
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon olive oil
Directions:
Set the Ninja to Stove Top Medium. Allow it to heat up with the lid on. In a bowl combine ground chicken, ½ the bread crumbs, salt, black pepper, cayenne pepper, milk, and onions. The mixture will be very moist, but stick with it. It will work out.
Roll the chicken into small slider patties. Put the remaining breadcrumbs on a plate. Roll each patty in the breadcrumbs, making sure to cover them completely. Add the olive oil to the already heated Ninja. Place the patties down in the Ninja. Cook on each side for 5 minutes. Remember, because these are small they don't require a lot of cooking time. Remove from heat. Allow burgers to cool.
Tip: you can garnish with whatever you like. I garnished with bacon and provolone cheese.
****
Chicken Spinach Bow Ties*, By: Emmy Earhart, February 3, 2019
Ingredients:
14 oz. package chicken sausage – Al Fresco brand was used in this recipe
1 Tbs. olive oil – or oil of choice
1 onion, chopped
½ green pepper, chopped
14 oz. can chopped tomatoes
1- 24 oz. jar pasta sauce – your favorite brand and seasonings
1 cup water
12 oz. box bow tie pasta
handful baby spinach
Directions:
Turn your Ninja to Stove Top High. Add the oil. Brown the sausage. Remove and sauté the onions and green pepper until lightly brown. Slice the sausage and return to the Ninja pot. Add the sauce, tomatoes, water and pasta. Stir well. Turn to the Oven setting of 300°F for 25 minutes, stirring frequently so it does not stick or burn. When pasta is to your desired tenderness, add the spinach. Stir to wilt. Serve.
****
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
My husband and I started following the new Weight Watchers smart points program. I visited my mom and she had lost 15 lb in 2 months. I spent a week with her and she taught me how it worked.
So I have been cooking a lot but not in the Ninja every day, but I will be. It is so diet friendly. I hesitate to say diet, how about healthy cooking!
This is a stir fry I concocted from a similar recipe. Each large serving, is 7 smart points.
I made this with what I had on hand, which was ½ lb of chicken and a homemade sauce.
HERE IS THE RECIPE!
Ingredients:
1 lb boneless chicken, cut into 1 inch cubes
1 Tbs. fish sauce
2 Tbs. cornstarch, stir to coat chicken pieces
1 tbsp olive oil, divided
1 tsp garlic, minced
1 tsp ginger, minced
2 cups stir fry veggies – (I used sliced carrots, broccoli, sugar snap peas and red pepper)
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce, (which I didn’t have so I made a spicy sweet and sour sauce)
Cilantro leaves for garnish
Directions:
Turn the Ninja to Stove Top High. Add ½ Tbs. olive oil and heat. Sauté the garlic and ginger, for a minute or so. Stir often so it doesn’t burn. Add all of the vegetables and pineapple. Sauté for 5 minutes or longer if you don’t like crisp tender! Remove the vegetables from the Ninja and place in a bowl.
Add the last ½ Tbs. of olive oil to the Ninja. Still using Stove Top High, heat the oil and add the chicken. Sauté until lightly browning 5-7 minutes. Return the vegetables to the Ninja stir to combine and pour the sauce over all. Stir well to combine. Cook a few more minutes so the flavors meld.
This makes 4 big servings.
****
Chicken Stir Fry*, By: Monica Alejo, January 31, 2015
Ingredients:
1 chicken breast, cut in strips.
½ onion, sliced
3 garlic cloves,
salt, pepper, ground ginger, soy sauce, to taste
1bell pepper
1 zucchini
3 carrots, peeled and chopped at a angle
¼ head of cabbage, rough chopped
1 Tbs. white vinegar
1 Tbs. sugar
juice of ½ orange
squeeze of a lime
8 oz frozen broccoli
¾ box fettuccine pasta
green onion
sesame seeds
red pepper flakes, optional
Directions:
Turn your Ninja on Stove Top High. Add the chicken salt, pepper, ground ginger and soy sauce . Then once chicken is just about done turn to Stove Top Low. Add the chopped veggies. Add vinegar, sugar, orange juice, and lime. Let cook a couple minutes and add half a bag of frozen broccoli. Once veggies are soft to your make a slurry and add to the pot to thicken it up. Then while this is cooking put a pot of water to boil and add ¾ box of pasta, such as fettuccine. Once pasta is done use a pasta spoon to add the noodle straight to the Ninja. Mix well. Sprinkle with green onion and sesame seeds.
My family loved it. I would have added red pepper flakes but I have a 3 year old so I just added it to my own plate
****
Chicken Stir Fry, By: Sue Karasek Nottmeier
Ingredients:
2 tsp. oil
1 lb. boneless skinless chicken breast, cut into strips
3 cups frozen stir-fry vegetables, thawed
¼ cup KRAFT Asian Toasted Sesame Dressing or 1/4 cup prepared Good Seasons Asian Sesame Dressing Mix
2 Tbsp. soy sauce
1 Tbs. honey
¼ cup chopped Planter’s Cocktail Peanuts
4 cups hot cooked instant white rice (I prefer brown)
Directions:
Turn your Ninja to Stove Top High and add oil. Add chicken; cook and stir until no longer pink. Add the vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2-3 min. or until heated through. Sprinkle with peanuts.
**Added comments by: Aurelia Dougan McCollom** - You can also fix this using your Oven setting of 350°, or your preference, and heat through. Turn to Buffet setting to hold. Serve over the rice.
****
Chicken Stir Fry - Thai Holy Basil (Gai Pad Bai Gaprow)*, By: Rita Ramos
Ingredients:
1 pound skinless boneless chicken breast (ground chicken works well too)
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
1 small onion, sliced into thick pieces
1 carrot, shredded
2 stalks celery, sliced
2 small red or green Thai (bird) chilies or Serrano chilies, or to taste, seeded (or not) and minced
1/2 cup chicken broth
1 tablespoon Asian fish or oyster sauce
2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves
2 tablespoons fresh lime juice or to taste
Directions:
Cut chicken into thin strips.
Directions:
Turn Ninja to Stove Top High. Add oil. Let the Ninja get good and hot.
Add chicken and cook until done. Add garlic, onions and the rest of the vegetables (except basil) and cook for an additional 5 minutes.
Add broth, fish sauce, sugar, soy sauce and black pepper. Stir.
Set Ninja to Stove Top Low and let it simmer for 30 minutes until all the flavors come together.
In the last 5 minutes add the basil. Stir in the lime juice.
Serve with Jasmine or Basmati rice
****
Chicken Stuffed with Spinach & Ricotta Cheese*, By: Suzanne Sturtevant, February 13, 2016
Ingredients:
2 large boneless chicken breast
6 oz fresh spinach
¾ cup ricotta cheese
Mozzarella cheese
Paprika
2½ cups chicken broth
1½ cups white wine
Sunkist lemon/mandarin hybrid lemon
Directions:
Wilt spinach on Stove Top High setting in a little olive oil and squeeze whole lemon on top. Drain and cool the spinach. Mix ricotta cheese and spinach.
Make slices in different parts of the chicken being careful not to cut completely through. Stuff the spinach mixture in slices. Sprinkle salt, pepper, mozzarella cheese, then paprika over chicken. Place the chicken brothand wine in the Ninja pot. Place the rack and add the chicken breasts. Place the lid. Turn to the Oven setting of 400°F and steam bake for about 35 minutes.
****
Chicken Taco Meat Made to be Divided into Smaller Meals*, By: Barb Ruiz Rizzio-Meyer
Ingredients:
6 lbs. Chicken breast
Onion, sliced
Oil
2 – 8 oz containers of cream cheese (one light and one fat free)
32 oz jar of chunky medium salsa
1 package of taco seasoning
2 cans drained black beans (optional)
Directions:
It started with chicken tacos. It's sort of my own version without the Philadelphia Cooking Creme product. I made a huge batch because I am feeding 3 hungry 12 year old boys daily! They kind of eat a lot. So here is my chicken taco recipe. Smaller amounts can certainly be made, but now I have a container in the refrigerator and 2 big bags in the freezer for another day.
For this batch, I used approx 6 lbs of chicken breasts. I trimmed them and browned them in a little olive oil on Stove Top High. I removed the chicken and added 2 sliced onions which I cooked until soft.
To that, I added 2 containers of cream cheese (one light and one fat free), one large jar of chunky medium salsa and a package of taco seasoning. I had a second package, but decided not to add it because I didn't want it to be too spicy for my kids. After the cream cheese melts and mixes with the salsa, add the chicken back in. Slow Cook Low for 5-6 hours. Shred the chicken, I do this right in the pot with 2 forks since the chicken is so tender. Add 2 cans drained black beans, if desired.
We use this in tacos and burritos as well as in quesadillas. I have even topped a salad with it
****
Chicken Tacos*, By: Barbara Chudik Nusz, April 28, 2015
Ingredients:
Boneless Skinless Chicken Thighs (I prefer dark meat, but you could obviously use Chicken Breasts. I used about 6½ lbs.
Made my own Taco Seasoning, for the first time, that I found on Allrecipes.com and doubled
1 Tbs. chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp oregano
½ tsp paprika (I used smoked)
1½ tsp cumin
1 tsp salt
1 tsp black pepper
I added my own twist by adding the zest of 2 limes
I also added 1 Tbs. of cornstarch (I didn't have flour) as a thickener
Mix all of the above in a bowl. Coat all of the chicken with that mixture. Let it sit for a bit to let the flavors marry.
Cilantro, optional
Directions:
Turn your Ninja to Slow Cooked Low, for 3½ hours. Test for doneness. Remove and shred the chicken with 2 forks. Remove the liquid and if possible separate the fat. I used my OXO fat separator. Add the chicken back to the pot. Pour the juices over the chicken and stir. Put on Stove Top High until the liquid comes to a boil. Turn to Buffet/Warm setting until you are ready to serve. The liquid thickened and coat the chicken nicely as it cooled. I added some cilantro at the end.
****
Chicken Tacos*, By: Shawntel Womack, September 5, 2014
Ingredients:
1.5 lb chicken breast
1 taco seasoning packet
1 cup of salsa
Directions:
Add chicken breast.
Sprinkle seasoning packet evenly on chicken.
Cover chicken with 1 cup of salsa.
Turn your Ninja to slow Cook Low for 4-6 hours. (Mine was done in 5 hours).
Take out each piece and shred the chicken apart.
Put back into pot and mix in with sauce. Chicken will absorb sauce.
Spoon into taco shell and add favorite toppings.
This came out so good! The family loved them.
Serves 6
**Added comment By: Aurelia Dougan McCollom – The following is the Full Recipe and Instructions:
1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16 oz jar Salsa
Directions:
Add all ingredients into your Ninja and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Turn to Slow Cook Low and cook for 4-6 hours. (mine was done in 5 hours). When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
Serves 12
****
Chicken Tenders, By: Jen Gunnell, January 3, 2017
Made my first dinner in my new Ninja 3-in-1 tonight and it was delicious! My 2 year old gobble it up!!
Ingredients:
8 boneless skinless chicken tenders
1 Tbs. Olive oil
Lime juice – just a few drops
Italian Rose Fresh Cilantro Salsa - (from Sam's Club) or your favorite
shredded cheddar cheese
*seasonings are to taste*
Onion powder
Garlic powder
Seasoned salt
Pepper
Dried cilantro
Directions:
While preparing the ingredients, turn the Ninja to Stove Top High to preheat for 10 minutes. Sprinkle the seasonings over one side. Add the oil to the Ninja. Let it heat for a few minutes. Place the seasoned side of the chicken down. While it is browning, season the other side and add a few drops of lime juice. When they are brown on both sides, reduce the heat to Stove Top Low. Add enough salsa to cover the chicken. Simmer for about 8-10 minutes. Using a digital probe, test for doneness, making sure juices run clear. When done,add the cheddar cheese and melt.
Serve over white rice. The chicken was super juicy!
****
Chicken Tenders, (Frozen) with Weber Garlic and Herb Seasoning*, By: Stephanie Jones Schreiber
I took a bag of frozen chicken tenders out of the freezer and into the Ninja.
Sprinkled with Weber garlic and herb seasoning
Cooked on Slow Cook Low for an hour
Then added whole garlic cloves
Chopped ripe green olives, roasted red peppers, sundried tomatoes, red onions, black olives and roasted bell peppers and added that with 2 packages Campbell’s Marsala Skillet.
Cooked another 45 minutes on Slow Cook Low.
Served with roasted garlic and herb red potatoes and butternut squash.
****
Chicken Tenders, Parmesan Noodles & Green Beans*, Cheryl Koehler, July 20, 2015
Ingredients:
6 chicken tenders
½ cup Italian bread crumbs
Garlic salt
Mrs Dash spicy blend - (I just sprinkled spices over bread crumbs)
Squeezable Parkay - or butter
Directions:
Coat the chicken in seasoned bread crumbs. Turn your Ninja to Stove Top High. Add butter. Brown chicken on both sides. After turning, reduce heat to Stove Top Medium to finish.
Parmesan Noodles:
3 cups No Yoke Egg Noodles
Water (enough to cover noodles)
Pinch of salt
Boil noodles, stirring occasionally on Stove Top High until done.
Add 2 Tbs. butter and sprinkle on parmesan cheese to noodles. Stir gently to mix.
1 can French style green beans w peppers and onion
Add garlic and butter, place in bowl and microwave for 2 minutes or until heated through. Serve. I had leftovers! Enjoy!
****
Chicken Thighs*, By: Judith Erika Reyes, September 5, 2018 – Added to FAST & EASY 4 INGREDIENTS OR LESS RECIPES
This is something I like to do when I have a few things to do but want dinner done within 3 hours.
Ingredients:
1 package chicken thighs
Lawry’s season salt – to taste (or seasonings of choice)
1 Tbs. olive oil
½ cup beef broth
Directions:
Turn the Ninja to Stove Top High to begin preheating while seasoning the chicken. Add the oil and heat. Add the chicken when hot and sear on both sides. When seared, add the broth. Turn the Ninja to Slow Cook High for 3 hours. Serve with vegetables and potatoes.
****
Chicken Thighs, By: Leslie Snelten, February 9, 2015
Ingredients:
3-4 lbs boneless chicken thighs
2 cans reduced fat cream of chicken soup
1 lb mushrooms sliced
½ cup chopped onion
½ cup water
¼ cup butter
1-2 Tbs. olive oil for sautéing black pepper for seasoning
1 cup frozen peas and carrots
Directions:
Heat your Ninja on Stove Top High.
Brown chicken in olive oil, remove when done.
Sauté mushrooms & onions, remove from Ninja
Layer the chicken, sautéed veggies, soup, water & butter. Sprinkle with black pepper.
Cook on Slow Cook Low for 6½ hours.
Shred the chicken.
Add 1 cup frozen peas & carrots.
Cook on Slow Cook High for ½ hour.
Serve over egg noodles.
****
Chicken Thighs – A 5 Ingredient Meal, By: Michele Panzer-Evans, November 6, 2014
Ingredients:
6 chicken thighs
1 can cream of chicken soup
1 pack of Italian dressing mix
1 8 oz tub of cream cheese
1 can of green chilis
Directions:
Browned chicken on Stove Top High. Then turn to Slow Cook Low. Add soup, Italian dressing, cream cheese, and green chilis. Slow cook for 3 – 4 hours. Dinner was served with garlic mashed potatoes and green beans. Left over’s make delicious enchiladas, that is if you have any left over.
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Chicken Thighs, Bone-In, By:Sherri Mueller Brakenhoff, January 15, 2015
I'm new, too, so not the best person to give you ideas. But earlier this week I browned 6 chicken thighs, then drained the grease. Added some orange marmalade and Sweet Baby Ray's on top of each and slow cooked 5-6 hours. Simple, but good.
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Chicken Thighs - Walnut & Chive*, By: Kathleen Valentine, August 21, 2014
I just made the juiciest, most delicious boneless, skinless chicken thighs. Someone told me that the secret to keeping boneless, skinless chicken moist is to rub it with olive oil first. I had 8 fat thighs so this is what I did:
Rub the thighs with olive oil while the Ninja is set on oven to 400°. Mix together onion powder, garlic powder, pepper, salt, and chopped chives. Stir in 1/2 cup walnut meal. Roll the chicken in the mixture to coat.
Put your pyramid mat in the bottom of the Ninja and place the chicken on it. Put the lid on and reduce the temp to 350° for 25 minutes.
Unbelievably moist and juicy.
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Chicken Thighs with Carrots & Potatoes*, By: Garrick Stolz, September 21, 2015
Ingredients:
1 medium onion
4 medium-size new potatoes - about 1 lb
2 cups baby carrots
¼ cup chicken broth
¼ cup dry white wine or chicken broth
1 teaspoon minced garlic
½ teaspoon dried thyme
1¼ teaspoons salt, divided
½ teaspoon pepper, divided
1 teaspoon paprika
6 skinned, bone-in chicken thighs
Directions:
Halve onion lengthwise, and cut into ¼ inch-thick slices. Cut potatoes into ¼ inch-thick slices. Place onion into your lightly greased Ninja; top with potatoes and carrots.
Combine broth, wine, garlic, thyme, ¾ tsp. salt, and ¼ tsp. pepper. Pour over vegetables.
Combine paprika and remaining ½ tsp. salt and ¼ tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
Cover and cook on Slow cook Low for 3-4 hours or until chicken is done and vegetables are tender.
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Chicken Thighs with Mushrooms, By: Deborah Hilsenbeck
Ingredients:
4 boneless chicken thighs
olive oil
8 large white mushrooms, sliced
4 cloves of garlic chopped
1 can cream of mushroom soup
1/4 cup water
1 teaspoon of thyme and pepper
Directions:
Turn Ninja to Stove Top Medium and brown the 4 boneless chicken thighs in olive oil. Add sliced mushrooms, and chopped garlic, and continue cooking until tender. Add cream of mushroom soup, water, thyme and pepper. Turn to oven 325° for about 20-30 minutes, watching occasionally. The Oven seemed to cook down liquid fast. (More liquid may be needed.) Check temperature using a temperature probe, for cooking time. I served gravy w/mushrooms over mashed potatoes. It was very delicious and tender.
(I notice you really have to watch when food is cooking, the temp seems not accurate and boils even when I turn down.)
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Chicken Thighs with Olives & Prunes*, By: Diane Wimmer, April 6, 2015
Successful experiment from the Great American Slow Cooker Book (Weinstein & Scarborough). So far, the times given in the recipes in the book have been right on for the Ninja....have checked early, but have not needed to adjust.
Chicken Thighs with Olives & Prunes (I skipped the prunes). Here is the way I did it:
Ingredients:
3 Tbs. olive oil
Bone in, skin on chicken thighs
1 cup pitted green olives
3 Tbs. white wine vinegar
3 Tbs. dark brown sugar
3 Tbs. oregano
2-3 Tbs. minced garlic
2 Tbs. rinsed and drained capers
3 bay leaves
1 cup dry white wine
Directions:
Brown chicken in oil. Mix and add remaining ingredients over chicken. Turn your Ninja to Slow Cook Low 4 hours.
Comments: Chicken was fall off the bone tender with awesome flavor. I'm sure other types chicken would work as well.
*Added comment - Recipe also called for 1 cup pitted prunes if you like them.
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Chicken Thighs with Vegetables*, By: Marsha Pine Vetare, November 7, 2015
Ingredients:
6 chicken thighs, skinless-boneless
1 medium onion, chopped
2 cups baby carrots, sliced
3-4 celery stalks, sliced
16 oz chicken broth
¼ cup dry white wine
1 teaspoon minced garlic
½ teaspoon dried thyme
1¼ teaspoons salt, divided
½ teaspoon pepper, divided
1 teaspoon paprika, divided
Directions:
Sprinkle chicken with paprika, salt and pepper. Turn your Ninja to Stove Top High. Add oil and brown on both sides. Remove to plate. Sauté the onions, and garlic. When slightly brown, add carrots and celery. Return the chicken to the top of the vegetables. Add the broth and wine. Season with parsley and thyme along with the remaining salt, pepper, and paprika. Turn your Ninja to Slow Cook Low for 3-3½ hours.
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Chicken Tikka Masala*, By: Randall McGouirk, April 10, 2017
Ingredients:
1 jar tikka masala paste
1.5 tsp curry powder
juice of 1lemon
6 boneless chicken breasts, cut into cubes
1 stalk cilantro
1.5 cups milk
1- 28 oz. can tomato puree
1 onion, chopped
1 Tbs. oil
1tsp honey
Directions:
Cut chicken into cubes set aside. Chop onion and place into the Ninja pot. Turn to Stove Top High. Drizzle olive oil over onion. Sauté onions until translucent. Add 1.5 jar tikka masala sauce and blend well. Next, add chicken and blend well making sure all chicken is coated. Add puree, cilantro, curry, and remainder of tikka masala paste. Mix well. Once all is mixed well, add milk, lemon juice and honey. Stir. Turn the Ninja to Stove Top Low if you have a Ninja 4 or Stove Top Medium if you have a Ninja 3. Cook until chicken is tender and done. Serve with jasmine rice.
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Chicken Tikka Masala, By: Diane Wimmer, October 19, 2014
Ingredients:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika (smoked if you have it)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes (fire roasted works well)
3/4 cup heavy cream (or coconut milk for dairy free)
Fresh cilantro, chopped for garnish (optional)
Serve over rice, or cauliflower rice for grain free.
Directions:
Cut the chicken thighs into bite-sized pieces and transfer them to Ninja. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the Ninja and cook for 4 hours on Slow Cook High or 8 hours on Slow Cook Low. Fifteen minutes before the end of cooking, stir in the cream or coconut milk. If you prefer a thicker sauce, leave the Ninja uncovered for the last 15-30 minutes. Taste and add more garam masala or salt to taste.
Serves 4 to 6
**Added comment - I ended up using 3 Tbs. garam masala, and the whole 13.5 oz can of coconut milk.
Optional Directions:
→ Marinate the chicken in 1/2 cup yogurt for up to 6 hours before cooking. Shake to remove excess yogurt before transferring to the Ninja.
→ Sauté the onions and garlic in a little olive oil until softened before adding the other ingredients.
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Chicken Tikka Masala*, By: Brent Stapley
I know Fresh and Easy is mostly on the west coast, California, Nevada and Arizona, but I made this tonight.
1 onion, sliced thin
4 cloves garlic, minced
2 tablespoons oil
1 to 2 pounds boneless skinless chicken thighs, cut into smaller pieces
1 jar Fresh and Easy Tikka Masala Simmer Sauce
Jasmine rice, cooked
Lentils (I used Tasty Bites Madras Lentils)
Stovetop high: brown onions and add garlic until fragrant. Stir in chicken and brown. Stir in Tikka Masala Simmer Sauce. Bring to a boil.
Slow cooker Low: simmer for 3 hours. Serve with rice and heated lentils.
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Chicken Vegetable Ranch, By: Cindy Transou, June 26, 2018
Ingredients:
3 lbs. skinless boneless chicken thighs
1- 16 oz. bag small carrots
1- 24 oz. bag baby gold potatoes
1 can chicken and herb condensed soup
1 envelope Ranch dressing
1 cup half and half
3 Tablespoons cornstarch and ¼ cup water
Directions:
Turn the Ninja to Stove Top High. As you are preparing your ingredients, preheat the Ninja for about 7 minutes. Season thighs with salt and pepper. Add the chicken thighs and sear on both sides.
Layer the carrots and potatoes on top of the chicken.
Mix soup, milk and dressing together. Pour over the top.
Turn the Ninja to Slow Cook Low for 6 hours. After 6 hours, turn to Stove Top High. Mix the cornstarch and water in a glass until blended. Gently add the slurry to the gravy to thicken.
Serve as is or over biscuits or toast.
I made this today, it is a great one pot meal. The family really enjoyed it.
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Chicken with 40 Cloves of Garlic*, By: Julie Stiles Simpson, November 1, 2016
This was excellent and super easy AFTER I got all the garlic peeled! I couldn't find pre-peeled at my store & the shake it in the bowl trick didn't work (maybe because I don't have steel bowls?). The chicken fell off the bone and the au jus was yummy. We spread the garlic on some French bread - nom nom nom!!!
Ingredients:
Olive oil
1 cup unsalted chicken stock
¼ cup dry white wine
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled
1 tablespoon fresh lemon juice
2 pounds skin-on, bone-in chicken thighs
1¾ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1½ pounds small red potatoes, scrubbed
1 pound carrots, peeled and sliced
40 garlic cloves, peeled
12 fresh thyme sprigs
Directions:
Turn the Ninja to Stove Top High. Add the olive oil. While olive oil heats up, remove the skin from the chicken. Sprinkle chicken thighs evenly with ¾ teaspoon salt and ¼ teaspoon pepper. Add the chicken to the Ninja and cook 5 minutes per side. Change the Ninja setting to Slow Cook Low.
Combine stock, wine, flour, butter, and lemon juice in a medium bowl, stirring with a whisk; pour mixture into the Ninja. Arrange the potatoes, garlic, carrots and thyme over and around the chicken. Sprinkle remaining salt and pepper evenly over garlic, carrots and potatoes. Place the lid. Cook for 5½ hours.
Transfer the chicken to a platter. Transfer potatoes, carrots and garlic to platter with a slotted spoon; discard thyme sprigs. Strain cooking liquid from the Ninja through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve au jus with chicken, potatoes, carrots and garlic cloves.
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Chicken with Pineapple*, By: Arlene Babiskin Gordon, May 15, 2014
I made this on Monday night for dinner. It was getting late & I needed to make something fast.
Ingredients:
2 chicken breasts
4-6 Tbs General Tsao’s sauce
1/2 cup small pineapple chunks
Directions:
Put your chicken in the baking pan. Add some sauce on each chicken breast and add a pineapple piece. Add the rest of the sauce on top of the pineapple. Put the pan on the rack, and set the Oven to 350° for about 20 minutes. I served it with fresh corn on the cob that I steamed in the microwave and spinach.
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Chicken with Red, Orange and Yellow Peppers*, By: Susan Rossi Cottone
Ingredients:
boneless chicken breasts
red, yellow and orange peppers
oil
salt, pepper to taste
garlic powder
Directions:
So quick and easy. Cut up boneless chicken breasts, slice into strips the red, yellow and orange peppers (be sure to remove all seeds). Add little in bottom of pot, lightly brown chicken, salt, pepper to taste. I also added a little onion and garlic powder. Add peppers, slow cook low for 1.5 hrs and it came out really tender and delicious. I served it over rice I had from another meal. It was great.
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Chicken with Vegetables in Orange Sauce*, By: MaryJo Powell, January 16, 2015
Ok Husband liked the chicken in orange sauce with vegetables even more done in the Ninja than the oven -- said the chicken was sooooo tender. So I'll post it.
Ingredients:
½ cup flour
1 tsp salt
¼ tsp pepper
1 Tbs. paprika
4 boneless chicken breasts
¼ cup salad oil
2 med onions sliced
1 cup coarsely chopped carrots
1 cup sliced mushrooms
1 Tbs. brown sugar
¼ tsp ground ginger
either 1/3 cup frozen orange juice concentrate, thawed and ¾ cup water
or
1 cup plus 2 Tbs. orange juice
Directions:
Combine flour, salt, pepper and paprika in bag. Add chicken pieces (can cut in 2 or 3 if you wish) and coat. Reserve remaining flour mixture. Brown chicken in Ninja on Stove Top High. Remove chicken. Add onions and carrots and soften. Add brown sugar and ginger and 2 Tbs. reserved flour mixture, stir. Add orange juice and cook till bubbly. Add chicken back to Ninja and turn to Slow Cook High for 1 to 1½ hours. Check chicken after 1 hour. If sauce is not thick enough add a little more flour just before it is done and let it thicken up. Serve over hot rice (I cook the rice separate). As my family likes sauce I have made this with 2 chicken breasts but kept the sauce the same.
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Chicken with Zucchini Noodle Alfredo*, By: Brandi Tatarchuk, March 15, 2019
Ingredients:
3 chicken breasts
Old Bay – to taste
Blackening Seasonings – to taste
garlic powder – to taste
¾ cup water
4 Tbs. butter
1 cup heavy whipping cream
1 ½ cup Parmesan cheese – shredded
1 ½ zucchini – spiralized
Italian seasoning – to taste – garnish
parsley – to taste – garnish
Directions:
Slice the chicken breast in half, length ways.
Season with Old Bay, blackening season and garlic powder.
Add water to the pot. Add the seasoned chicken.
Turn the Ninja to Slow Cook High for 3 hours. Remove chicken. Slice or dice chicken when cooled.
To the pot and juices, add the butter, cream, more garlic powder and parmesan cheese.
Turn the Ninja to Stove Top Low. Boil until thickened. Add the zucchini. Turn to Slow Cook Warm until ready to serve.
(Don’t leave on warm too long or noodles will turn to mush). Sprinkle the Italian seasonings and parsley to taste and for garnish.
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