POULTRY *2C* CHID - CU
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016.
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
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"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
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Scroll Down!! The recipes follow the last listing! Scroll down!
You Will Find:
Chili Chicken*
Chili Lime Chicken Breast Fajitas*, By: Carol F Neuman, June 24, 2015
Chinese Chicken Thighs with Chinese Savory Rice*, By: Hazel Dacombe, September 3, 2014
Cider Glazed Chicken*, By: Mary Director
Coconut Milk Curry Chicken*, By: Penny Watts, August 11, 2015
Continental Chicken, By: Charlotte Moody-Emerson, October 19, 2014
Cool Ranch Chicken Tacos*, By: Jennifer Gotshall Smith
Coq au Vin*, By: Marie Mastracci & Coq au Vin*, By: Joseph Girouard, September 3, 2017
Cornish Game Hens*, By: Arlene Gordon, December 26, 2015
Cornish Game Hens #1, By: Elaine Corwin
Cornish Game Hens in the Ninja #2, By: Mary Director
Cornish Game Hen Italian Style #3, By: Mary Director
Cornish Game Hens* #4, By: Rita Ramos
Cornish Game Hens* #5, By: Trish Obrien, September 8, 2014
Cornish Game Hens* #6, By: Cindy Lynn Huggins, February 8, 2015
Cornish Game Hens* #7, By: Robert Hudson, February 8, 2015
Cornish Game Hens - Honey Spiced* #8, By: Diane Wimmer, April 2, 2015
Cornish Game Hens – On the Truck* #9, By: Lorrie Henderson, September 5, 2015
Costco Roasted Chicken*, By: Jessica Conol
Crack Chicken - Slow Cooked
Cranberry Chicken, Savory: My Version!, By: Aurelia Dougan McCollom
Cranberry Sauce Chicken*, By: Aurelia Dougan McCollom, (substitute Apricot Preserves for cranberry sauce)
Cream Cheese Ranch Chicken, By: Raine Miller
Creamed Chicken, Mushrooms & Peas over Whatever*, By: Leeanne Carr, January 27, 2015
Creamy Bacon Mushroom Thyme Chicken
Creamy Bacon Ranch Chicken, Slow Cook*, By: Dasha Nelson, September 4, 2014
Creamy Chicken*, By: Cynthia Dobbs, October 5, 2015
Creamy Chicken & Mushrooms*, By: Tonya Renèe Addington, January 5, 2015 – Ninja Recipe Book
Creamy Chicken & Potatoes*, By: Brittany Lyons, August 30, 2015
Creamy Chicken Recipe, By: Kendra Brown
Creamy Chicken Tacos, By: Tammy Mullin Marsh, January 11, 2015
Creamy Chicken Taquitos*, By: Julie Stiles Simpson, August 10, 2015
Creamy Chicken with Mushrooms*, By: Jessica Mycek, October 14, 2014
Creamy Italian Chicken*, By: Gerrilyn Grant Gipson, August 10, 2018
Creamy Italian Chicken*, By: Jennifer Parker, July 20, 2014
Creamy Rosemary Chicken*, By: Barb Ruiz Rizzio-Meyer
Creamy Swiss Chicken Bake, January 3, 2015
Crispy Orange Chicken, Crock Pot*, By: MsCarmen Burton September 15, 2014
Crispy Orange Chicken, Modified*, Egg Fried Rice*, By: Aurelia Dougan McCollom September 15, 2014 - Egg Fried Rice - Cross Posted in Rice
Curried Chicken Express, By: Aurelia Dougan McCollom, February 4, 2015
Curried Chicken Thighs*, By: Brent Stapley, July 31, 2017
Curry Chicken with Broccoli*, By: Jeanne Bakker, August 16, 2014
Chili Chicken*
Ingredients:
4 chicken breasts
Rotel Tomatoes
can of Hormel Chili
slice of cheese
Directions:
Add 4 chicken breasts to pot and cover with Rotel Tomatoes. Turn to Slow Cook High for 3 hours...it does not take this long. I checked it after about an hour and a half and it was just about there - so roughly an hour and 45 minutes to two hours...depending on size of the chicken breasts. When chicken is done I took a can of Hormel Chili and covered the chicken, switched to the oven setting at 350 for about 15 minutes (long enough to heat the chili). I then turned off the unit, and placed a slice of cheese on top of each piece of chicken and let stand till cheese melted. Actually the longer it sits the thicker the liquid. By the time we ate I had a nice thick chili to put on top of my baked potatoes.
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Chili Lime Chicken Breast Fajitas*, By: Carol F Neuman, June 24, 2015
Tonight I made chili lime chicken breast fajitas with taco rice.
Ingredients:
2 chicken breasts, seasoned & cut up
2 Tbs. butter
2 onions, sliced
2 green peppers, sliced
2 Knorr packets of taco rice
4 cups of water
Taco, fajita & ancho chili pepper spices – to taste (Penzys spices were used)
Directions:
Turn your Ninja to Stove Top High. Add butter and brown seasoned chicken breasts. Add the onion and green pepper and saute. Add the seasonings and stir. Add the rice and water. Stir together. Turn your Ninja to the Oven setting of 300° and cook for 30 minutes. Stir occasionally. Serve.
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Chinese Chicken Thighs with Chinese Savory Rice*, By: Hazel Dacombe, September 3, 2014
Ingredients:
4 Chicken Thighs
1 packet of wild white rice (I used Sainsbury's but I'm in the UK)
Chinese seasoning, amounts to your preference
2 chicken stock Cubes
8 oz Mushrooms (sliced)
1 Red pepper (chopped)
1 Onions (chopped)
4 oz podded or frozen peas,
1 stick celery (chopped)
1 carrot (cut into matchsticks)
salt and pepper to taste
3 cups water
2 teaspoons of vegetable oil for browning
Directions:
Coat the chicken in Chinese seasoning, and brown in them a little oil on Stove Top High in your Ninja. Remove and place them on the rack. Keep warm.
Add the rice, and all the other ingredients to the Ninja pot, dissolving the chicken stock cubes in the water, and sprinkling over with extra Chinese seasoning. Replace the rack with the chicken thighs, on top of the rice and vegetables. Replace the lid. Cook on Stove Top High for 30 minutes. Stir occasionally, and add extra liquid if needed. When the rice is cooked, remove the rice and keep warm. Put the chicken back in the Base of the Ninja pan and re-crisp them on high for a couple of minutes. Put rice on a large plate and arrange chicken on the top.
I served with warm sweet and sour sauce served separately.
It was yummy.
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Cider Glazed Chicken*, By: Mary Director
A quick and easy meal that is ready in about 20 minutes! The chicken is packed with flavor and the cider glaze is amazing!
Author: Alyssa
Serves: 4
Ingredients:
1 pound chicken breasts- about 4
1 Tablespoon butter
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper (I like to use Lawry’s seasoned pepper)
½ cup refrigerated apple cider
1 teaspoon Dijon mustard
¼ cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
In your Ninja melt 1 Tbs. of butter over medium high heat. Sprinkle each side of the chicken evenly with salt and pepper. Add the chicken to the pot and cook on each side until completely cooked throughout and no longer pink.Remove the chicken from the pan and set aside. Add cider and dijon mustard to pan. Cook about 2-3 minutes until it turns into a syrup.
Add the chicken back to the pan and coat each side well in the cider glaze. Add the chopped pecans on the top and serve. Garnish with freshly chopped flat leaf parsley.
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Coconut Milk Curry Chicken*, By: Penny Watts, August 11, 2015
Ingredients:
1½-2 lbs chicken tenders or boneless skinless chicken breast - cut into 1 inch cubes
1 stalk celery, small dice
1 cup onion, chopped
1 large carrot, small dice
1 Tbs. butter
2 Tbs. oil
2 garlic cloves, minced
1 Tbs. grated fresh ginger
1½ Tbs. curry powder
1 tsp salt
¼ tsp pepper
1- 14 oz can of coconut milk
1 cup chicken stock
2 Tbs. sugar
1 Tbs. corn starch
1 Tbs. water
Directions :
Salt and pepper chicken cubes. Heat oil in the Ninjapot on Stove Top High. Brown chicken. Remove chicken and set aside. Add butter and sauté onions, celery and carrots till soft. About 3 minutes. Add garlic, ginger, salt, pepper and curry powder. Cook for one minute then add coconut milk, chicken stock and sugar. Turn Ninja to Slow Cook High. Cover and cook for one hour. In small bowl mix corn starch and water to make a slurry. Stir it into the pot. Cook on Stove Top High for 3 minutes to thicken. Serve over rice.
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Continental Chicken, By: Charlotte Moody-Emerson, October 19, 2014
Ingredients:
10 chicken breast,(I use chicken thighs)
dried beef
16 oz. of sour cream
2 10 oz. cans of cream of mushroom soup
Pasta, your choice
Directions:
Wrap the chicken the dried beef, and place in your Ninja pot. Mix the soup and sour cream and pour over the chicken. Turn to Slow Cook Low for 5 hours. That's it. Serve this over the pasta of your choice. So simple. Maybe 10 to 15 minutes prep time for the chicken and however long it takes to cook some pasta.
(The recipe calls for chicken breast. I use chicken thighs).
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Cool Ranch Chicken Tacos*, By: Jennifer Gotshall Smith
A recipe from Plain Chicken
Ingredients:
2 pounds of boneless, skinless chicken breasts
1 package of dry ranch salad dressing mix
1 package of taco seasoning
1/2 cup of chicken broth
Put 2 pounds of boneless, skinless chicken breasts in the Ninja. Coat with one package of dry ranch salad dressing mix and one package of taco seasoning. Then pour 1/2 cup of chicken broth into the Ninja. Set the Ninja to Slow Cook Low for 6 hours and wa-la! I used my Pampered Chef Salad Chopper to chop up the meat, and just added cheese, lettuce, and tomatoes when we made the tacos! SO good! It is also great in a taco salad or on top of baked potatoes!
(The recipe over at Plain Chicken called for low sodium chicken broth. Our WalMart was sold out, unfortunately. I loved this recipe so much. You could definitely make it much healthier by making it into a chicken taco salad and using low-fat cheese.)
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Coq au Vin*, By: Marie Mastracci & Coq au Vin*, By: Joseph Girouard, September 3, 2017
Ingredients:
2 ½ to 3 lbs. skinless chicken thighs & legs
1/3 cup flour
salt & pepper
3 Tbs. olive oil
4 slices lean bacon, cut into 1” strips
12 baby onions, (24 pearl) peeled and left whole
½ lb button mushrooms, sliced (I used baby portabello and quartered them. Next time I'm going to leave them a little bigger)
¼ cup cognac (We didn't have any so I added Jim Bean)
1¾ cup red wine
1 Tbs. tomato paste
2 cloves garlic, crushed
1 large sprig thyme (or a generous ½ tsp dried)
1 tsp dried oregano
1 bay leaf
fresh parsley, chopped
Directions:
Place the chicken, flour, salt and pepper in a gallon size Ziploc bag and shake well ensuring the chicken is liberally coated with the mixture. Preheat Ninja on Stove Top High and add 2 Tbs. of the olive oil. When hot add the chicken pieces.
Brown the chicken for approx. 2 minutes on either side until it turns a lightly golden color. Remove chicken to a plate.
Heat the remaining 1 Tbs. olive oil and sauté the bacon, onions and mushrooms for 4 minutes, stirring regularly, until glazed and shiny. If the Ninja is too hot turn down to Stove Top Medium or even Low.
Stir the cognac, wine, tomato paste, garlic, thyme, oregano and bay leaf into the mushroom mixture.
Mix the remainder of the flour from the bag with a little water until it forms a thin paste and add while stirring. (I only took half the remaining flour and added it as it seemed to be enough. While it was cooking I thought I should have added it all but it was just the right thickness for us. I needed to add more salt and pepper, though)
Return the chicken pieces to the Ninja.
Cook on Slow Cook Low for 7-8 hours or High for 3½–4 hours.
Added comment by: Coq au Vin*, By: Joseph Girouard, September 3, 2017
The following changes were made to this original recipe:
1) I used chicken legs with skin;
2) I increased the red wine (traditionally, Pinot Noir) to 2½ cups, while dropping the cognac;
3) I added two large celery stalks (sliced) and baby carrots to the Ninja after switching to the slow cooker setting; and
4) I used all the remaining flour mixture (with added water to create a slurry) to thicken the sauce. I cooked on Slow Cook Low setting for 7 hours. What a nice aroma throughout the house this Sunday afternoon. Finally, plated with a side of mashed potatoes, the chicken came out extremely tender, falling off the bone with tender baby carrots & celery amid mushroom and bacon pieces on the side. Very delicious. Of course, I served with glasses of chilled Pinot Noir as well. I found this to be a great, quick, and painless recipe in making this traditional French dish in a fraction of the traditional preparation time (which can often span two days). Having made this dish using traditional French recipes, I recognize that this modified recipe is very true to the principles of French cooking - preserving a delicate balance of fond flavors at the bottom of the Ninja pan between each successive layer of sauté preparation. The result was chicken and veggies just as tender and flavorful as any traditional and more belabored recipe. Highly recommended! Bon Appetite!
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Cornish Game Hens*, By: Arlene Gordon, December 26, 2015
On Thursday, I made 2 Cornish Hens in my Ninja 3-1 for the first time. My husband & I usually share one & then share the second one for dinner the next night. For the first time in all the years I've made Cornish Hens they came out juicier than ever before especially the breast meat which usually is dry. From now on the Ninja is the way to go.
Ingredients:
2 Cornish hens
2 Clementine oranges
Light brown sugar
Sprinkle Sage & Savory no salt stuffing seasoning from Savory Spice Shop - (Ingredients: Rubbed sage, onion, garlic, rosemary, black pepper, ginger, Mediterranean thyme, parsley, marjoram, red bell peppers, ground coriander, allspice, Greek oregano and savory) or use Poultry seasoning
1 cup water & some Vermouth
Directions:
I put Clementine pieces in the cavity of each hen just for flavoring not to be eaten.
Sprinkle light brown sugar on each hen.
Sprinkle with seasonings or poultry seasoning.
Add water & Vermouth to the pot. Place the hens on the rack & cook for about an hour @ 400°F. Watch for water evaporation. You will need to add more water during cooking. Dinner was served with a baked potato & vegetables.
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Cornish Game Hens #1, By: Elaine Corwin
Last night I made Cornish Game Hens. I browned two Cornish Hens in the Ninja, removed them, added 4 c of chicken broth, placed the hens in the wire rack, and steam-cooked them for an hour. I don't like the skin, so I just peeled it off. My husband likes crispy skin, so he stuck his under the broiler for a little while to crisp it up, and his came out a pretty brown. Very moist and yummy.
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Cornish Game Hens in the Ninja #2, By: Mary Director
On the bottom of the main cooking pan I layered sliced onions (some extra flavor) and then set the two hens on top of the onions. The hens were side by side. Two was the max that would fit in (question about it yesterday). Then I covered the hens with undiluted mushroom soup. I did add in ¼ can of water, but truly wasn't needed. I slow cooked them on high for 4 hours. The hens literally fell apart when we took them out of the cooking pan. So good, so tender.
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Cornish Game Hen Italian Style* #3, By: Mary Director
Ingredients:
1 Cornish Game Hen (or 2) – thawed NOT frozen
½ cup White Wine
2 Tbsp Butter (4 Tbsp if making 2)
2 Tbsp Olive Oil
1 sweet onion sliced
Italian Seasonings Blend
Salt & Pepper
Directions:
Preheat your Ninja on Stove Top High for 5 minutes with the olive oil.
Salt/Pepper the Cornish Game Hen.
Sear your Cornish Game Hen in the main cooking pot for about 5 minutes on each side in the Ninja. This will brown the skin.
Remove Cornish Game Hen.
Add the white wine and onions to the cooking pot.
Add in your Cornish Game Hen (they is room for two hens if you have them)
Taking the Italian Seasonings Blend Grinder, season the tops of the Cornish Game Hens
Add slices of butter to the top of the Cornish Game Hen.
Put the lid on the Ninja and slow cook.
Cook on Ninja Slow Cook Low for 7 to 8 hours OR on High for 4-5 hours.
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Cornish Game Hens* #4, By: Rita Ramos
Ingredients:
2 Cornish Game Hens, thawed. Rinse them and pat them dry.
Olive oil
For the stuffing:
2 slices bacon, partially cooked, diced
2 tablespoons celery, minced finely
2 tablespoons carrot, minced finely
2 tablespoons onion, minced finely
4 large fresh basil leaves, minced
2 cloves garlic, minced
Directions:
In a small bowl, mix the stuffing ingredients together.
Using half of the stuffing mix, stuff one bird. Don’t pack the cavity too full. Do the same for the second bird.
For the seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme
1 teaspoon poultry seasoning
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon black pepper
Directions:
In a small bowl, mix the seasonings together.
Rub each bird with olive oil and sprinkle the seasoning on each bird, massaging the seasoning into the bird gently. Truss the birds.
Set your Ninja 3-in-1 to Stove Top High. Brown the birds, 5 minutes per side should do it.
Remove the birds and place on the wire rack.
Add 1 cup of water into the pot. Place the rack containing the birds into the Ninja.
Set to Oven 350°F and steam cook for approximately 1 hour. Keep an eye on the liquid level at the bottom of the pan. Don’t let it all steam away. I added 1/2 cup water several times.
Served up with rustic potatoes leftover from the other day and some fresh green beans and a glass of red (!!) wine.
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Cornish Game Hens* #5, By: Trish Obrien, September 8, 2014
Place 2 Cornish hens (stuffed), in the utility pan and place on the rack in the Ninja. Add 2-3 cups of water and turn to Oven setting of 375° for about 50 minutes. They were super moist.
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Cornish Game Hens* #6, By: Cindy Lynn Huggins, February 8, 2015
Season with poultry seasoning and paprika. Melt butter and added lemon juice. Do not brown them first. Add hens to the rack and add about a half cup of water. Bake at 350° for about 45 minutes.
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Cornish Game Hens* #7, By: Robert Hudson, February 8, 2015
Ingredients:
2 Cornish game hens
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®), divided
2 cups chopped baby Portobello mushrooms
1 (7 ounce) jar pimento-stuffed green olives, drained and chopped
1 large zucchini, chopped
1 teaspoon garlic salt
Directions:
Coat the hens with about ¼ of the mushroom soup.
Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast side up, in the Ninja pot.
Spoon any remaining soup mixture over the hens.
Cook the hens in your Ninja on Slow Cook High for 3-3½ hours. Serve with a brown rice.
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Cornish Game Hens - Honey Spiced* #8, By: Diane Wimmer, April 2, 2015
Honey Spiced Cornish Game Hens (from “The Great American Slow Cooker Book”, Weinstein & Scarborough)
¼ cup finely grated yellow onion
3 Tbs. honey
1 Tbs. minced garlic
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp kosher salt
¼ tsp ground allspice
¼ tsp cayenne
2 lb cornish hens sliced in half (I had 1 3.75 lb cornish hen which I spatchcocked)
1 can drained diced tomatoes
Directions:
Combine onion, honey and spices and rub over game hen(s). Pour tomatoes around hens. (I laid the hen on a bed of thick sliced onion). Slow cook low 6-7 hours until it is fall of the bone tender.
Comments: Really good flavor....loved the spice combo. ¼ tsp cayenne gave it a kick....adjust to your liking. I served it with green beans....next time might throw fresh beans in the Ninja with the hens part way through. Recipe suggested skinning the hens...I didn't because I think it adds flavor.
**I checked it at 6 hours, and went for another hour for a total of 7. It was fall off the bone tender. But...I had 1 large hen (3.75#) rather than 2 smaller ones; so the smaller ones would have been fine at 6 hours.
**Spatchcocked means cutting the backbone out of a chicken/turkey and pushing it down flat. It kind of solves the problem of the breast and thighs not cooking at the same rate, and makes it easy to cut up the chicken when it is done.
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Cornish Game Hens – On the Truck* #9, By: Lorrie Henderson, September 5, 2015
Ingredients:
2 Cornish hens
½ orange, divided
½ onion, divided
Mrs Dash original seasoning, to taste
1 can cream of mushroom soup
1 can water
1 can whole potatoes, drained
Directions:
Stuff the hens with ¼ orange and ¼ yellow onion. Season to taste with Mrs Dash original on the outside.
Turn your Ninja to Slow Cook Low for 8 hours (due to using truck inverter). During the last hour, I added the drained potatoes.
Corn was made in microwave
**Because these were fixed as driving down the road, the pyramid mat was used inside the pot. It is not needed when fixing at home.
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Costco Roasted Chicken, By: Jessica Conol
Reheating a Costco chicken in the Ninja. Love their chicken but always seems the legs are not cooked thoroughly. Place the chicken on your rack. Add 3 cups of water in the bottom of the Ninja. Turn to the oven setting of 350° and bake 30 minutes. Makes it more moist.
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Crack Chicken - Slow Cooked
Serves: serves 6
Ingredients
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled
Directions:
1. In the Ninja pot, add the chicken. Soften the cream cheese. Combine the cream cheese, and Ranch seasoning together. Top the chicken.
2. Turn the Ninja to Slow Cook Low for 67 hours or on Slow Cook High for 4 hours. Cook to an internal temperature of 165°F. Shred the chicken.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients are combined.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.
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Cranberry Chicken, Savory: My Version!, By: Aurelia Dougan McCollom
Ingredients:
2 boneless, skinless chicken breast halves
2 tsp. oil
1 cup chopped onion
1 Tbs. cider vinegar
1 Tbs. brown sugar
½ tsp. ground allspice
2 Tbs. orange marmalade
1 can whole berry cranberry sauce
½ tsp. chili powder
1 tsp salt, or to taste
¼ tsp pepper, or to taste
Directions:
Preheat Ninja about 5 minutes. Add oil and brown chicken breast on each side. Take out. Add chopped onions to crock and sauté until clear. You can then either, place the chicken on top of the onions, or move to the side, replace chicken and place the onion on top of the chicken. Mix the other ingredients in a bowl, (I used a little water to break up the sauce and make it easier to pour.) Pour the sauce over the chicken breasts. Cover and turn your Ninja to Slow Cook Low and set the time for 4 hours, or until chicken registers 165° on your meat thermometer. I let mine go to buffet setting and it was there for 1½ hours. Fork tender, flavorful and just really, really good! This is a sure WINNER!
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Cranberry Sauce Chicken Recipe, By: Aurelia Dougan McCollom (substitute Apricot Preserves for Cranberry Sauce)
THIS WAS ON THE WALL!!! This looks delish and easy!
Ingredients:
6 chicken thighs
1 (16 ounce) can cranberry sauce
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix
Directions:
I am going to preheat Ninja on Stovetop High for 5 minutes and place 2 Tbs. of oil. Add chicken and lightly brown on both sides. Remove any excess grease carefully by tilting pan insert and using multiple paper towels with tongs dip into oil, then dispose carefully.
In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat the chicken pieces.
The Ninja cookbook suggests: Bone-in thighs, slow cook Low 7-9 hours; or slow cook High 3 ½ -4 hours. (I will watch my time and make adjustments, then post any changes.) If any of you have any suggestions, please post and let us know.
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Cream Cheese Ranch Chicken, By: Raine Miller, December 12, 2014
Made this tonight with two breasts (original recipe called for 4). Served with green beans and asparagus.
Ingredients:
2 boneless skinless chicken breasts
1 tablespoon butter, melted
1 can cream of chicken soup
8 ounces cream cheese, cubed
1 cup chicken broth
1 package hidden valley ranch dressing mix
1 teaspoon minced garlic
1/2 tsp paprika
1/2 teaspoon Italian seasoning
Directions:
1. Wash and dry chicken breasts and place them evenly in your Ninja. Sprinkle with paprika.
2. Sprinkle package of Hidden Valley Ranch salad dressing mix over chicken.
3. Drizzle chicken breasts with 1 tablespoons melted butter.
4. Cover and cook on Slow Cook Low for 4 hours.
5. Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6. Add cream of chicken soup, the 8 oz. of cream cheese cubes, ½ cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7. Add mixture to your Ninja, cover again and continue to cook on low for 1 ½ hours to 2 hours.
8. Serve over buttered egg noodles.
**Added comment by: Aurelia Dougan McCollom – consider decreasing the Ranch dressing (increased sodium) or use the recipe in the DIY File.
**Also…
I used about 1 Tbs. Ranch mix on two breasts (I think a package is 2 Tbs).
The recipe called for 4 hours for the breasts, and another 2 hours after adding the sauce. Aurelia, I agree that the 6 total hours was too long. I think 4 hours would be sufficient.
I will say that I made the same amount of sauce and only cut down on the number of breasts, and am glad I did! The sauce is great over egg noodles!
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Creamed Chicken, Mushrooms & Peas over Whatever*, By: Leeanne Carr, January 27, 2015
Ingredients:
1 large chicken breast, diced
1 tsp butter
8 sliced mushrooms
¼ cup onions, diced
1 tsp garlic
4 Tbs. flour
cayenne pepper, to taste
2 cups chicken broth
1 cup half & half cream - you can substitute 1 cup low-fat milk for the cream
1/3 cup Parmesan cheese
2/3 cup frozen peas
1 to 1½ cup cheddar cheese
Directions:
Dice your chicken breast. Brown in your Ninja on Stove Top High. Remove. Return heat to Stove Top High and heat butter. Add mushrooms. Cook until all the moisture is released.
Add onions and garlic. Cook stirring for about 3 minutes.
Add flour and cayenne pepper. Turn your Ninja to Stove Top Low/ Medium cooking for 1 minute. Slowly add broth and stir until thickened. Add in half & half cream (or low-fat milk for the cream), then Parmesan cheese. Add cooked chicken and frozen peas.
Turn to Slow Cook Low stirring until heated through and thickened (about 10- 20 minutes).
Add cheddar cheese and stir until melted.
Slow Cook Low for about another 20 minutes stirring once or twice.
I served it over biscuits (drop biscuits that I made from Bisquick - thought I had some canned ones in the fridge, but didn't, so this was a last minute substitution but you could serve over mashed potatoes, rice, or Texas Toast. Sprinkle with more cheese if desired.
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Creamy Bacon Mushroom Thyme Chicken
Serves: 4
Ingredients:
4 bone in chicken thighs, can also use boneless chicken thighs or breasts
1 tablespoon olive oil
2 teaspoons Italian seasoning
salt and pepper
Creamy Bacon Mushroom Thyme Sauce:
1 tablespoon olive oil
8 ounces white mushrooms, sliced
6 slices bacon, cooked and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed
Directions:
Turn the Ninja to Stove Top High. Preheat oven to 350 degree. Add the chicken thighs and season with Italian seasoning and salt and pepper. Sear each side of the chicken for 1-2 minutes until brown. Cook until juices run clear. Set chicken aside on a plate.
Turn the Ninja to Stove Top High. Add olive oil to the Nija pot and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the Ninja and heat for another minute. Serve immediately.
****
Creamy Bacon Ranch Chicken, Slow Cook*, By: Dasha Nelson, September 4, 2014
Ingredients:
1 lb chicken breasts
6 slices of cooked bacon, diced
3 cloves garlic, finely chopped
1 package (1 oz) of ranch dressing and seasoning mix
1 can of condensed cream of chicken soup
1 cup sour cream
½ t pepper
½ c water
8 oz spaghetti, cooked
Directions:
Place chicken breasts in Ninja. In medium bowl, mix remaining ingredients, except the spaghetti. Pour over top of chicken. Cover. Cook on Slow Cook Low 6 hours or Slow Cook High 3-4 hours. Just before serving, shred chicken and mix with sauce. Serve over cooked spaghetti or stir spaghetti into meat sauce.
It was delish.
****
Creamy Chicken*, By: Cynthia Dobbs, October 5, 2015
Ingredients:
4 chicken breasts
1 (8 oz) cream cheese, cut into pieces
1 can cream chicken soup
¾ can water
1 medium onion, chopped
1 packet of Italian Dressing seasonings
Directions:
Put soup, cream cheese, onion, water and seasoning in the pot and turn your Ninja to Slow Cook High for 30 minutes. Stirring periodically until cream cheese melts and everything is blended.
Add the chicken breasts and spoon sauce on top.
After 2 hours take chicken out and cut up or shred. Add back to the pot. Turn to Slow Cook Low for 2 more hours. It's ready to eat over your choice of noodles or rice. Maybe even mashed potatoes!
If you want the sauce thinner add more water or some milk or cream.
****
Creamy Chicken & Mushrooms*, By: Tonya Renèe Addington, January 5, 2015 – Ninja Recipe Book
Ingredients:
1¼ pounds boneless, skinless chicken breasts
Salt & ground black pepper, to taste
2 tablespoons butter
1 small onion, chopped
1 package (8 ounces) sliced mushrooms
1 clove garlic, minced
½ teaspoon salt
½ teaspoon thyme
2 tablespoons flour
1 cup chicken broth
½ cup white wine
2 tablespoons heavy cream
Directions:
1. Season chicken with salt and black pepper.
2. Place chicken into pot. Set to Stove Top High and heat pan. Cook uncovered 10 minutes or until chicken is browned on both sides. Remove chicken from pot.
3. Add butter and onion to pot. Set to Stove Top Medium. Cook uncovered 3 minutes or until onion is tender, stirring occasionally.
4. Add mushrooms, garlic salt and thyme to pot. Cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in broth and wine and heat to a boil.
5. Return chicken to pot. Cook uncovered 5 minutes or until chicken is cooked through. Stir in cream.
Ninja Healthy Tip:
Substitute 2% milk or evaporated skim milk for the heavy cream. Serve with a fresh green salad with low-fat dressing.
****
Creamy Chicken & Potatoes*, By: Brittany Lyons, August 30, 2015
Ingredients:
6 red potatoes, quartered
3-4 chicken thighs
Garlic, minced
1 can of water
1 can cream of mushroom condensed soup
Directions:
Mix soup and water in a bowl and whisk to pourable. Add the ingredients to your Ninja. Pour soup mixture. Turn to Slow Cook Low for 8 hours.
****
Creamy Chicken Recipe, By: Kendra Brown
Ingredients:
4 chicken breast
2 tablespoons butter (optional)
1 large family size can cream of chicken soup.
Egg noodles
8 oz. sour cream
Regular sized can cream of mushroom soup
Directions:
Place chicken in bottom of pot. Add butter & cream of chicken soup. Turn your Ninja to Slow Cook Low for 6 hours. Shred chicken with a fork. Stir in sour cream, & cream of mushroom soup and heat through. Serve over cooked egg noodles or serve over brown rice instead of egg noodles.
** Kendra is submitting this recipe for us to enjoy. She has not made it in the Ninja as of yet. You may be able to decrease your cooking time. Aurelia
****
Creamy Chicken Tacos, By: Tammy Mullin Marsh, January 11, 2015
Ingredients:
3 boneless skinless chicken breasts
1 can Ro-Tel with green chilies
8 oz cream cheese
1 tsp garlic powder
1 tsp chili powder
decent sprinkle of cayenne
Taco shells or flour tortillas
Lettuce, tomatoes, onions, black olives, salsa, sour cream, shredded cheddar cheese – all optional for toppings
Directions:
To the Ninja pot, add the chicken and top with the Ro-Tel. Turn to Slow Cook Low for 4 hours. Take chicken out and shred. Return to pot. Add the cream cheese and let it melt. Serve in taco shells or small flour tortillas with lettuce. Update: ok after it was done even though I appreciate the threesome ingredient idea it needed more flavor. I added a tsp garlic powder, a tsp chili powder, and a decent sprinkle of cayenne. I would have liked to have had onions cooked in with it as well. Very tasty.
*A friend said I sent him this recipe. Lol. He also said it was called Creamy Chicken Tacos. I don't remember it at all but I'm sure glad he brought it up!!!
****
Creamy Chicken Taquitos*, By: Julie Stiles Simpson, August 10, 2015
Ingredients:
1½ lbs boneless skinless chicken breast
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
salt & pepper to taste
16 ounces reduced fat cream cheese
⅓ - ½ cup water (depending on how creamy you want the mixture)
½ cup shredded Mexican blend cheese
14- 6 inch flour tortillas
Directions:
1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to Ninja. Cover and cook on slow cook low 2½ hours.
2. Remove chicken from the Ninja pot, shred with two forks. Whisk the water and cream cheese together in the Ninja. Return the shredded chicken to the Ninja. Give it a stir/whisk. Put the Ninja on the Buffet setting, cover and let it set for about 15 minutes.
3. Pour the chicken/cream cheese mixture into a bowl. Wipe the inside of the Ninja clean.
4. Put the Ninja on the Oven setting of 350°F. Spray the interior with olive oil (Misto or Pam if you don't have a Misto) Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer in Ninja. Bake 3-5 minutes, flip them over and bake another 3-5 minutes until tortillas are slightly browned and shredded cheese is melted.
We topped with salsa, non fat Greek yogurt (we use this in lieu of sour cream), and jalapeños.
I could only fit 7 taquitos at a time in my Ninja so I cooked the first 7 and we ate while the last 7 cooked.
****
Creamy Chicken with Mushrooms*, By: Jessica Mycek, October 14, 2014
Ingredients:
One large onion, chopped
Butter
3 chicken breasts
1 can cream of chicken
1 can cream of mushroom
1/2 can water
1 container fresh mushroom
Salt/pepper to taste
1 bag egg noodles
Directions:
Sauté onions on Stove Top High in butter.
Place chicken breasts over onions. Pour both soups and 1/2 can of water over chicken. Cook on Slow Cook High for 2.5 hours. At 2.5 hours add mushrooms & shred chicken. Next turn to Slow Cook Low for additional 1-1.5 hours. I cooked my egg noodles separately because I have a picky eater and she only likes them plain.
I'm sure something like this has been made many many times! I just whipped it up tonight and it was super good! Wouldn't change a thing & plan to make again! Would like to add some celery next time.
**Added comment by: Aurelia Dougan McCollom – you can add the egg noodle the last 20-30 minutes to cook. Stir occasionally.
****
Creamy Italian Chicken*, By: Gerrilyn Grant Gipson, August 10, 2018
Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
¼ cup water
1 package (8 ounces) cream cheese, softened
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
minced fresh oregano, optional
Directions:
Place the chicken in the Ninja pot. Combine salad dressing mix and water; pour over chicken. Cover. Turn the Ninja to Slow Cook Low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return the shredded chicken to the pot. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and continue cooking on the Slow Cook Low setting for 1 hour or until chicken is tender. Serve with pasta or rice. If desired, sprinkle with oregano.
*Nutrition Facts
1 serving (calculated without pasta): 473 calories, 29g fat (14g saturated fat), 158mg cholesterol, 1556mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 40g protein.
****
Creamy Italian Chicken*, By: Jennifer Parker, July 20, 2014
Ingredients:
2 pounds boneless, skinless chicken breasts
1 packet Italian dressing mix
1/2 cup water
1 (8-ounce) package reduced-fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked long grain rice (white or brown)
Directions:
Place chicken in your Ninja. Mix together Italian dressing mix and water. Pour over chicken.
Cover and cook on Slow Cook High for 4 hours OR Slow cook Low for 8 hours. (I did 8 hours Slow cook Low.) After 8 hours, carefully remove chicken from your Ninja to a plate.
Mix together cream cheese and soup in separate bowl and pour cream cheese/soup mixture into pot and mix together with dressing in bottom.
Return chicken and mix gently to shred the chicken.
Cook on Cook on Slow Cook Low until heated through. Turn to Buffet to hold.
Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**
Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
**Added comment** by: Jennifer Parker - I doubled the Italian mix and water.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
Nutrition Info: Calories: 385.4; Fat: 12.5g; Carbohydrates: 24.1g; Protein: 1.0g
****
Creamy Rosemary Chicken, By: Barb Ruiz Rizzio-Meyer
Ingredients:
I usually use one large family size package of chicken breast, but this time I used a small package, probably about 1 1/2 pounds of chicken breast that I trimmed the fat off of.
1 large yellow onion
5 garlic cloves
1 Tablespoon rosemary
2-3 cans of cream of chicken soup depending on how much chicken you use or how much gravy you like (I used light)
1 can chicken broth (I used fat free)
Directions:
Start by sautéing onion in olive oil. Add chicken and brown on both sides. Add chopped garlic cloves and rosemary and cook for a few minutes longer.
Add soups and bring to a boil. Set Ninja to slow cooker on low for about 6 hours. I generally check it about half through and adjust seasonings then. Sometimes I end up adding additional rosemary at this point. Like I said, no real recipe here, just adjust to your taste.
We usually have it over rice, but have also used mashed potatoes.
****
Creamy Swiss Chicken Bake, January 3, 2015
Ingredients:
4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Mozzarella works too)
½ cup mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divided)
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
Cooked Rice to serve over (optional)
Directions:
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder.
Put the chicken topped with cheese slices in a pan or dish that fits inside the Ninja and spread the mixture over it. Sprinkle with remaining Parmesan cheese. Put that on the rack. Turn the heat down to 325* (the Ninja cooks hotter than regular oven) cook about 30 minutes longer than recipe, but keep checking until it’s done. Use a temperature probe.
Serve over rice if desired or serve alone.
****
Crispy Orange Chicken, Crock Pot*, By: MsCarmen Burton September 15, 2014
Ingredients:
1½ to 2 pounds boneless skinless chicken breasts, cut into bite size chunks
2 tablespoons cornstarch
2-3 tablespoons olive oil
¾ cup orange marmalade
2 tablespoons soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon chili garlic sauce
¼ - ½ teaspoon red pepper flakes
⅛ teaspoon salt
A pinch of ground pepper
Directions:
Turn your Ninja to Stove Top High. Add oil and heat. Dredge the chicken pieces in cornstarch and brown. Turn your Ninja to Slow Cook Low and add the additional ingredients. Cook for one hour. Switch to Slow Cook High and cook for 30 more minutes. Turn to buffet setting to hold.
Cook your rice. Transfer it to a skillet to fry. For the fried rice I used small amounts of olive oil and butter. I let the skillet get hot then added the rice and couple dabs of soy sauce. I let the rice cook while constantly stirring for 1-2 min (if that long). Then serve immediately!
**Added comment By: MsCarmen Burton - I used sweet chili sauce as a substitute & added a couple of dashes of garlic powder- you can get sweet chili sauce in the Asian aisle of most local grocery stores. I think my Ninja runs a little hot so I cut the cooking time down - plus I only used 1lb of chicken which is less than the recipe.**
**Added comment by: Aurelia Dougan McCollom - (If you have 2 Ninja’s you can do the rice in the Ninja.)
****
Crispy Orange Chicken, Modified*, Egg Fried Rice*, By: Aurelia Dougan McCollom September 15, 2014 - Egg Fried Rice - Cross Posted in Rice
Ingredients:
I wanted a lot of chicken. You can cut this recipe down or increase to suit your family.
2-3 lbs. boneless skinless chicken breasts, cut into bite size pieces
Cornstarch, enough to dredge your chicken pieces
2-3 tablespoons olive oil, or more for frying
1 jar orange marmalade
3 tablespoons soy sauce
2 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
¼ - ½ teaspoon red pepper flakes
⅛ teaspoon salt
A pinch of ground pepper
(I added)
1 green pepper, cut in chunks
1 onion, cut in chunks
Directions:
In a bowl add: marmalade, soy sauce, rice vinegar, sesame oil, chili garlic sauce, red pepper flakes, salt and pepper. Stir to mix.
Turn your Ninja to Stove Top High. Add oil and heat. Dredge the chicken pieces in cornstarch. Add chicken, but do not over crowd so they brown. I did 3 lbs of chicken and I browned 3 batches, adding oil as needed. This took me about 30 minutes. Turn your Ninja to Slow Cook Low and add the bowl mixture. Add the green pepper and onion. Cook for one hour. Switch to Slow Cook High and cook for 30 more minutes. Turn to buffet setting to hold.
**Added comments** - My suggestion for this recipe is…. ADD pineapple chunks, bamboo shoots, water chestnuts and add when you add the bowl mixture. ** If you have 2 Ninja’s, my 2nd suggestion is this: Start the bowl mixture in one Ninja, and fry up the chicken pieces in the 2nd Ninja, Then add the chicken toward the end of the cooking time. Although it was really good and so much flavor, I think I would see if the chicken would stay crispier by just stirring it in to coat, then serve. (The coating did get soft, but it also was in a sauce for 2 hours.) Your chicken will be fully cooked and beautifully brown and crispy when you take it out of the Ninja from frying.
When you transfer your chicken to the mixture, you can then make the rice in your 2nd Ninja. It only took about 15 minutes.
I highly recommend this recipe. The flavors are so very good and really easy to fix.
This made 8 servings.
Egg Fried Rice*, By: Aurelia Dougan McCollom, September 17, 2014
Ingredients
Cumin seeds
2 eggs
1/4 tsp salt
1 onion, coarsely chopped
3 Tbs. oil
2 cloves garlic, finely chopped
1 tsp soy sauce
1 tsp vinegar
1 tsp chili sauce
2 Tbs. oil, divided
2 cup rice, brown or white, cooked
Directions:
After cooking the rice, and place in a bowl, stir to break up large pieces, if any and to cool down. Place the bowl in the refrigerator, for about 10 minutes to completely cool. (If using leftover, refrigerated rice, cooling isn't necessary.) When cooled, add 1 tbsp oil to rice. Stir, evenly coating the rice. Add the soy sauce, chili sauce, and vinegar, stir to coat.
Turn your Ninja to Stove Top High and add 1 Tbs. of oil. Combine eggs and salt. Gently whisk until blended. Set aside.
Add whisked eggs and cumin seeds (to taste) to your heated Ninja. Stirring constantly, working the eggs to a scramble.
When eggs are mostly solid but still soft, remove from them from your Ninja. The desired texture is slightly more liquid than that of scrambled eggs. Set aside. Add the remaining 1 Tbs. of oil to your Ninja. Add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, and eggs. Mix together; continue stirring for 1-2 minutes. Once hot, turn to Buffet setting to hold.
****
Curried Chicken Express, By: Aurelia Dougan McCollom, February 4, 2015
Ingredients:
3 Tbs. butter
½ cup onions, chopped
1 can chicken soup
1 can water
Curry powder, to taste
1 tsp garlic powder
Pepper, to taste
1 tsp Mrs. Dash
2 whole boneless chicken breasts cut into 1” pieces
¼ cup raisins
1 can water chestnuts, sliced
Peanut butter, to taste
Directions:
Turn your Ninja to Stove Top High and saute chicken and onions in butter. Add curry powder, cook at least 1 minute. Add soup, water, seasonings, and raisins. Turn to Oven setting of 325° and simmer for 20 minutes. Add remaining ingredients and simmer for 10 more minutes.
****
Curried Chicken Thighs*, By: Brent Stapley, July 31, 2017
Ingredients:
2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs – your preference of bone-in, or boneless, skinless
Salt and pepper
1 cup chopped onion
3 teaspoons curry
½ teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1½ cups low sodium chicken stock
1 cup broccoli florets
¼ cup heavy cream
¾ cup frozen peas
Directions:
Turn the Ninja to Stove Top High. Heat the oil and stir in the butter to melt. Season your chicken thighs with salt and pepper. Cook the thighs skin side down until golden brown. Flip the chicken and continue to cook until golden brown. Remove to a plate. Stir in the onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in the carrots and toss to coat. Add the chicken stock and bring to a simmer. Place the chicken thighs back into the pot and stir in broccoli. Cover and simmer for 15 minutes using Stove Top Medium/Low to cook the chicken. Stir in the cream and peas. Season to taste. Serve with rice.
**OK, I didn't have broccoli so I used cauliflower. I also didn't have peas. And I only had boneless thighs. Still good though!
****
Curry Chicken with Broccoli*, By: Jeanne Bakker, August 16, 2014
Ingredients:
8 skinless chicken thighs, (or your choice)
Broccoli florets
Butter
Garlic
Onions
2 cans Campbell’s Cream of… (your choice) soup
2 Tbs. curry powder
Rice
Directions:
Turn your Ninja to Stove Top High and brown chicken with butter, garlic and onions, (amounts are your preference), (around 20 minutes). Add soup and curry. Stir to mix. Continue cooking on Stove Top High for around 20 - 25 minutes. During the last 4 minutes, add broccoli. Stir regularly throughout the entire process. Serve on top of rice -yum!!
****
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
****
"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
Scroll Down!! The recipes follow the last listing! Scroll down!
You Will Find:
Chili Chicken*
Chili Lime Chicken Breast Fajitas*, By: Carol F Neuman, June 24, 2015
Chinese Chicken Thighs with Chinese Savory Rice*, By: Hazel Dacombe, September 3, 2014
Cider Glazed Chicken*, By: Mary Director
Coconut Milk Curry Chicken*, By: Penny Watts, August 11, 2015
Continental Chicken, By: Charlotte Moody-Emerson, October 19, 2014
Cool Ranch Chicken Tacos*, By: Jennifer Gotshall Smith
Coq au Vin*, By: Marie Mastracci & Coq au Vin*, By: Joseph Girouard, September 3, 2017
Cornish Game Hens*, By: Arlene Gordon, December 26, 2015
Cornish Game Hens #1, By: Elaine Corwin
Cornish Game Hens in the Ninja #2, By: Mary Director
Cornish Game Hen Italian Style #3, By: Mary Director
Cornish Game Hens* #4, By: Rita Ramos
Cornish Game Hens* #5, By: Trish Obrien, September 8, 2014
Cornish Game Hens* #6, By: Cindy Lynn Huggins, February 8, 2015
Cornish Game Hens* #7, By: Robert Hudson, February 8, 2015
Cornish Game Hens - Honey Spiced* #8, By: Diane Wimmer, April 2, 2015
Cornish Game Hens – On the Truck* #9, By: Lorrie Henderson, September 5, 2015
Costco Roasted Chicken*, By: Jessica Conol
Crack Chicken - Slow Cooked
Cranberry Chicken, Savory: My Version!, By: Aurelia Dougan McCollom
Cranberry Sauce Chicken*, By: Aurelia Dougan McCollom, (substitute Apricot Preserves for cranberry sauce)
Cream Cheese Ranch Chicken, By: Raine Miller
Creamed Chicken, Mushrooms & Peas over Whatever*, By: Leeanne Carr, January 27, 2015
Creamy Bacon Mushroom Thyme Chicken
Creamy Bacon Ranch Chicken, Slow Cook*, By: Dasha Nelson, September 4, 2014
Creamy Chicken*, By: Cynthia Dobbs, October 5, 2015
Creamy Chicken & Mushrooms*, By: Tonya Renèe Addington, January 5, 2015 – Ninja Recipe Book
Creamy Chicken & Potatoes*, By: Brittany Lyons, August 30, 2015
Creamy Chicken Recipe, By: Kendra Brown
Creamy Chicken Tacos, By: Tammy Mullin Marsh, January 11, 2015
Creamy Chicken Taquitos*, By: Julie Stiles Simpson, August 10, 2015
Creamy Chicken with Mushrooms*, By: Jessica Mycek, October 14, 2014
Creamy Italian Chicken*, By: Gerrilyn Grant Gipson, August 10, 2018
Creamy Italian Chicken*, By: Jennifer Parker, July 20, 2014
Creamy Rosemary Chicken*, By: Barb Ruiz Rizzio-Meyer
Creamy Swiss Chicken Bake, January 3, 2015
Crispy Orange Chicken, Crock Pot*, By: MsCarmen Burton September 15, 2014
Crispy Orange Chicken, Modified*, Egg Fried Rice*, By: Aurelia Dougan McCollom September 15, 2014 - Egg Fried Rice - Cross Posted in Rice
Curried Chicken Express, By: Aurelia Dougan McCollom, February 4, 2015
Curried Chicken Thighs*, By: Brent Stapley, July 31, 2017
Curry Chicken with Broccoli*, By: Jeanne Bakker, August 16, 2014
Chili Chicken*
Ingredients:
4 chicken breasts
Rotel Tomatoes
can of Hormel Chili
slice of cheese
Directions:
Add 4 chicken breasts to pot and cover with Rotel Tomatoes. Turn to Slow Cook High for 3 hours...it does not take this long. I checked it after about an hour and a half and it was just about there - so roughly an hour and 45 minutes to two hours...depending on size of the chicken breasts. When chicken is done I took a can of Hormel Chili and covered the chicken, switched to the oven setting at 350 for about 15 minutes (long enough to heat the chili). I then turned off the unit, and placed a slice of cheese on top of each piece of chicken and let stand till cheese melted. Actually the longer it sits the thicker the liquid. By the time we ate I had a nice thick chili to put on top of my baked potatoes.
****
Chili Lime Chicken Breast Fajitas*, By: Carol F Neuman, June 24, 2015
Tonight I made chili lime chicken breast fajitas with taco rice.
Ingredients:
2 chicken breasts, seasoned & cut up
2 Tbs. butter
2 onions, sliced
2 green peppers, sliced
2 Knorr packets of taco rice
4 cups of water
Taco, fajita & ancho chili pepper spices – to taste (Penzys spices were used)
Directions:
Turn your Ninja to Stove Top High. Add butter and brown seasoned chicken breasts. Add the onion and green pepper and saute. Add the seasonings and stir. Add the rice and water. Stir together. Turn your Ninja to the Oven setting of 300° and cook for 30 minutes. Stir occasionally. Serve.
****
Chinese Chicken Thighs with Chinese Savory Rice*, By: Hazel Dacombe, September 3, 2014
Ingredients:
4 Chicken Thighs
1 packet of wild white rice (I used Sainsbury's but I'm in the UK)
Chinese seasoning, amounts to your preference
2 chicken stock Cubes
8 oz Mushrooms (sliced)
1 Red pepper (chopped)
1 Onions (chopped)
4 oz podded or frozen peas,
1 stick celery (chopped)
1 carrot (cut into matchsticks)
salt and pepper to taste
3 cups water
2 teaspoons of vegetable oil for browning
Directions:
Coat the chicken in Chinese seasoning, and brown in them a little oil on Stove Top High in your Ninja. Remove and place them on the rack. Keep warm.
Add the rice, and all the other ingredients to the Ninja pot, dissolving the chicken stock cubes in the water, and sprinkling over with extra Chinese seasoning. Replace the rack with the chicken thighs, on top of the rice and vegetables. Replace the lid. Cook on Stove Top High for 30 minutes. Stir occasionally, and add extra liquid if needed. When the rice is cooked, remove the rice and keep warm. Put the chicken back in the Base of the Ninja pan and re-crisp them on high for a couple of minutes. Put rice on a large plate and arrange chicken on the top.
I served with warm sweet and sour sauce served separately.
It was yummy.
****
Cider Glazed Chicken*, By: Mary Director
A quick and easy meal that is ready in about 20 minutes! The chicken is packed with flavor and the cider glaze is amazing!
Author: Alyssa
Serves: 4
Ingredients:
1 pound chicken breasts- about 4
1 Tablespoon butter
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper (I like to use Lawry’s seasoned pepper)
½ cup refrigerated apple cider
1 teaspoon Dijon mustard
¼ cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
In your Ninja melt 1 Tbs. of butter over medium high heat. Sprinkle each side of the chicken evenly with salt and pepper. Add the chicken to the pot and cook on each side until completely cooked throughout and no longer pink.Remove the chicken from the pan and set aside. Add cider and dijon mustard to pan. Cook about 2-3 minutes until it turns into a syrup.
Add the chicken back to the pan and coat each side well in the cider glaze. Add the chopped pecans on the top and serve. Garnish with freshly chopped flat leaf parsley.
****
Coconut Milk Curry Chicken*, By: Penny Watts, August 11, 2015
Ingredients:
1½-2 lbs chicken tenders or boneless skinless chicken breast - cut into 1 inch cubes
1 stalk celery, small dice
1 cup onion, chopped
1 large carrot, small dice
1 Tbs. butter
2 Tbs. oil
2 garlic cloves, minced
1 Tbs. grated fresh ginger
1½ Tbs. curry powder
1 tsp salt
¼ tsp pepper
1- 14 oz can of coconut milk
1 cup chicken stock
2 Tbs. sugar
1 Tbs. corn starch
1 Tbs. water
Directions :
Salt and pepper chicken cubes. Heat oil in the Ninjapot on Stove Top High. Brown chicken. Remove chicken and set aside. Add butter and sauté onions, celery and carrots till soft. About 3 minutes. Add garlic, ginger, salt, pepper and curry powder. Cook for one minute then add coconut milk, chicken stock and sugar. Turn Ninja to Slow Cook High. Cover and cook for one hour. In small bowl mix corn starch and water to make a slurry. Stir it into the pot. Cook on Stove Top High for 3 minutes to thicken. Serve over rice.
****
Continental Chicken, By: Charlotte Moody-Emerson, October 19, 2014
Ingredients:
10 chicken breast,(I use chicken thighs)
dried beef
16 oz. of sour cream
2 10 oz. cans of cream of mushroom soup
Pasta, your choice
Directions:
Wrap the chicken the dried beef, and place in your Ninja pot. Mix the soup and sour cream and pour over the chicken. Turn to Slow Cook Low for 5 hours. That's it. Serve this over the pasta of your choice. So simple. Maybe 10 to 15 minutes prep time for the chicken and however long it takes to cook some pasta.
(The recipe calls for chicken breast. I use chicken thighs).
****
Cool Ranch Chicken Tacos*, By: Jennifer Gotshall Smith
A recipe from Plain Chicken
Ingredients:
2 pounds of boneless, skinless chicken breasts
1 package of dry ranch salad dressing mix
1 package of taco seasoning
1/2 cup of chicken broth
Put 2 pounds of boneless, skinless chicken breasts in the Ninja. Coat with one package of dry ranch salad dressing mix and one package of taco seasoning. Then pour 1/2 cup of chicken broth into the Ninja. Set the Ninja to Slow Cook Low for 6 hours and wa-la! I used my Pampered Chef Salad Chopper to chop up the meat, and just added cheese, lettuce, and tomatoes when we made the tacos! SO good! It is also great in a taco salad or on top of baked potatoes!
(The recipe over at Plain Chicken called for low sodium chicken broth. Our WalMart was sold out, unfortunately. I loved this recipe so much. You could definitely make it much healthier by making it into a chicken taco salad and using low-fat cheese.)
****
Coq au Vin*, By: Marie Mastracci & Coq au Vin*, By: Joseph Girouard, September 3, 2017
Ingredients:
2 ½ to 3 lbs. skinless chicken thighs & legs
1/3 cup flour
salt & pepper
3 Tbs. olive oil
4 slices lean bacon, cut into 1” strips
12 baby onions, (24 pearl) peeled and left whole
½ lb button mushrooms, sliced (I used baby portabello and quartered them. Next time I'm going to leave them a little bigger)
¼ cup cognac (We didn't have any so I added Jim Bean)
1¾ cup red wine
1 Tbs. tomato paste
2 cloves garlic, crushed
1 large sprig thyme (or a generous ½ tsp dried)
1 tsp dried oregano
1 bay leaf
fresh parsley, chopped
Directions:
Place the chicken, flour, salt and pepper in a gallon size Ziploc bag and shake well ensuring the chicken is liberally coated with the mixture. Preheat Ninja on Stove Top High and add 2 Tbs. of the olive oil. When hot add the chicken pieces.
Brown the chicken for approx. 2 minutes on either side until it turns a lightly golden color. Remove chicken to a plate.
Heat the remaining 1 Tbs. olive oil and sauté the bacon, onions and mushrooms for 4 minutes, stirring regularly, until glazed and shiny. If the Ninja is too hot turn down to Stove Top Medium or even Low.
Stir the cognac, wine, tomato paste, garlic, thyme, oregano and bay leaf into the mushroom mixture.
Mix the remainder of the flour from the bag with a little water until it forms a thin paste and add while stirring. (I only took half the remaining flour and added it as it seemed to be enough. While it was cooking I thought I should have added it all but it was just the right thickness for us. I needed to add more salt and pepper, though)
Return the chicken pieces to the Ninja.
Cook on Slow Cook Low for 7-8 hours or High for 3½–4 hours.
Added comment by: Coq au Vin*, By: Joseph Girouard, September 3, 2017
The following changes were made to this original recipe:
1) I used chicken legs with skin;
2) I increased the red wine (traditionally, Pinot Noir) to 2½ cups, while dropping the cognac;
3) I added two large celery stalks (sliced) and baby carrots to the Ninja after switching to the slow cooker setting; and
4) I used all the remaining flour mixture (with added water to create a slurry) to thicken the sauce. I cooked on Slow Cook Low setting for 7 hours. What a nice aroma throughout the house this Sunday afternoon. Finally, plated with a side of mashed potatoes, the chicken came out extremely tender, falling off the bone with tender baby carrots & celery amid mushroom and bacon pieces on the side. Very delicious. Of course, I served with glasses of chilled Pinot Noir as well. I found this to be a great, quick, and painless recipe in making this traditional French dish in a fraction of the traditional preparation time (which can often span two days). Having made this dish using traditional French recipes, I recognize that this modified recipe is very true to the principles of French cooking - preserving a delicate balance of fond flavors at the bottom of the Ninja pan between each successive layer of sauté preparation. The result was chicken and veggies just as tender and flavorful as any traditional and more belabored recipe. Highly recommended! Bon Appetite!
****
Cornish Game Hens*, By: Arlene Gordon, December 26, 2015
On Thursday, I made 2 Cornish Hens in my Ninja 3-1 for the first time. My husband & I usually share one & then share the second one for dinner the next night. For the first time in all the years I've made Cornish Hens they came out juicier than ever before especially the breast meat which usually is dry. From now on the Ninja is the way to go.
Ingredients:
2 Cornish hens
2 Clementine oranges
Light brown sugar
Sprinkle Sage & Savory no salt stuffing seasoning from Savory Spice Shop - (Ingredients: Rubbed sage, onion, garlic, rosemary, black pepper, ginger, Mediterranean thyme, parsley, marjoram, red bell peppers, ground coriander, allspice, Greek oregano and savory) or use Poultry seasoning
1 cup water & some Vermouth
Directions:
I put Clementine pieces in the cavity of each hen just for flavoring not to be eaten.
Sprinkle light brown sugar on each hen.
Sprinkle with seasonings or poultry seasoning.
Add water & Vermouth to the pot. Place the hens on the rack & cook for about an hour @ 400°F. Watch for water evaporation. You will need to add more water during cooking. Dinner was served with a baked potato & vegetables.
****
Cornish Game Hens #1, By: Elaine Corwin
Last night I made Cornish Game Hens. I browned two Cornish Hens in the Ninja, removed them, added 4 c of chicken broth, placed the hens in the wire rack, and steam-cooked them for an hour. I don't like the skin, so I just peeled it off. My husband likes crispy skin, so he stuck his under the broiler for a little while to crisp it up, and his came out a pretty brown. Very moist and yummy.
****
Cornish Game Hens in the Ninja #2, By: Mary Director
On the bottom of the main cooking pan I layered sliced onions (some extra flavor) and then set the two hens on top of the onions. The hens were side by side. Two was the max that would fit in (question about it yesterday). Then I covered the hens with undiluted mushroom soup. I did add in ¼ can of water, but truly wasn't needed. I slow cooked them on high for 4 hours. The hens literally fell apart when we took them out of the cooking pan. So good, so tender.
****
Cornish Game Hen Italian Style* #3, By: Mary Director
Ingredients:
1 Cornish Game Hen (or 2) – thawed NOT frozen
½ cup White Wine
2 Tbsp Butter (4 Tbsp if making 2)
2 Tbsp Olive Oil
1 sweet onion sliced
Italian Seasonings Blend
Salt & Pepper
Directions:
Preheat your Ninja on Stove Top High for 5 minutes with the olive oil.
Salt/Pepper the Cornish Game Hen.
Sear your Cornish Game Hen in the main cooking pot for about 5 minutes on each side in the Ninja. This will brown the skin.
Remove Cornish Game Hen.
Add the white wine and onions to the cooking pot.
Add in your Cornish Game Hen (they is room for two hens if you have them)
Taking the Italian Seasonings Blend Grinder, season the tops of the Cornish Game Hens
Add slices of butter to the top of the Cornish Game Hen.
Put the lid on the Ninja and slow cook.
Cook on Ninja Slow Cook Low for 7 to 8 hours OR on High for 4-5 hours.
****
Cornish Game Hens* #4, By: Rita Ramos
Ingredients:
2 Cornish Game Hens, thawed. Rinse them and pat them dry.
Olive oil
For the stuffing:
2 slices bacon, partially cooked, diced
2 tablespoons celery, minced finely
2 tablespoons carrot, minced finely
2 tablespoons onion, minced finely
4 large fresh basil leaves, minced
2 cloves garlic, minced
Directions:
In a small bowl, mix the stuffing ingredients together.
Using half of the stuffing mix, stuff one bird. Don’t pack the cavity too full. Do the same for the second bird.
For the seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme
1 teaspoon poultry seasoning
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon black pepper
Directions:
In a small bowl, mix the seasonings together.
Rub each bird with olive oil and sprinkle the seasoning on each bird, massaging the seasoning into the bird gently. Truss the birds.
Set your Ninja 3-in-1 to Stove Top High. Brown the birds, 5 minutes per side should do it.
Remove the birds and place on the wire rack.
Add 1 cup of water into the pot. Place the rack containing the birds into the Ninja.
Set to Oven 350°F and steam cook for approximately 1 hour. Keep an eye on the liquid level at the bottom of the pan. Don’t let it all steam away. I added 1/2 cup water several times.
Served up with rustic potatoes leftover from the other day and some fresh green beans and a glass of red (!!) wine.
****
Cornish Game Hens* #5, By: Trish Obrien, September 8, 2014
Place 2 Cornish hens (stuffed), in the utility pan and place on the rack in the Ninja. Add 2-3 cups of water and turn to Oven setting of 375° for about 50 minutes. They were super moist.
****
Cornish Game Hens* #6, By: Cindy Lynn Huggins, February 8, 2015
Season with poultry seasoning and paprika. Melt butter and added lemon juice. Do not brown them first. Add hens to the rack and add about a half cup of water. Bake at 350° for about 45 minutes.
****
Cornish Game Hens* #7, By: Robert Hudson, February 8, 2015
Ingredients:
2 Cornish game hens
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®), divided
2 cups chopped baby Portobello mushrooms
1 (7 ounce) jar pimento-stuffed green olives, drained and chopped
1 large zucchini, chopped
1 teaspoon garlic salt
Directions:
Coat the hens with about ¼ of the mushroom soup.
Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast side up, in the Ninja pot.
Spoon any remaining soup mixture over the hens.
Cook the hens in your Ninja on Slow Cook High for 3-3½ hours. Serve with a brown rice.
****
Cornish Game Hens - Honey Spiced* #8, By: Diane Wimmer, April 2, 2015
Honey Spiced Cornish Game Hens (from “The Great American Slow Cooker Book”, Weinstein & Scarborough)
¼ cup finely grated yellow onion
3 Tbs. honey
1 Tbs. minced garlic
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp kosher salt
¼ tsp ground allspice
¼ tsp cayenne
2 lb cornish hens sliced in half (I had 1 3.75 lb cornish hen which I spatchcocked)
1 can drained diced tomatoes
Directions:
Combine onion, honey and spices and rub over game hen(s). Pour tomatoes around hens. (I laid the hen on a bed of thick sliced onion). Slow cook low 6-7 hours until it is fall of the bone tender.
Comments: Really good flavor....loved the spice combo. ¼ tsp cayenne gave it a kick....adjust to your liking. I served it with green beans....next time might throw fresh beans in the Ninja with the hens part way through. Recipe suggested skinning the hens...I didn't because I think it adds flavor.
**I checked it at 6 hours, and went for another hour for a total of 7. It was fall off the bone tender. But...I had 1 large hen (3.75#) rather than 2 smaller ones; so the smaller ones would have been fine at 6 hours.
**Spatchcocked means cutting the backbone out of a chicken/turkey and pushing it down flat. It kind of solves the problem of the breast and thighs not cooking at the same rate, and makes it easy to cut up the chicken when it is done.
****
Cornish Game Hens – On the Truck* #9, By: Lorrie Henderson, September 5, 2015
Ingredients:
2 Cornish hens
½ orange, divided
½ onion, divided
Mrs Dash original seasoning, to taste
1 can cream of mushroom soup
1 can water
1 can whole potatoes, drained
Directions:
Stuff the hens with ¼ orange and ¼ yellow onion. Season to taste with Mrs Dash original on the outside.
Turn your Ninja to Slow Cook Low for 8 hours (due to using truck inverter). During the last hour, I added the drained potatoes.
Corn was made in microwave
**Because these were fixed as driving down the road, the pyramid mat was used inside the pot. It is not needed when fixing at home.
****
Costco Roasted Chicken, By: Jessica Conol
Reheating a Costco chicken in the Ninja. Love their chicken but always seems the legs are not cooked thoroughly. Place the chicken on your rack. Add 3 cups of water in the bottom of the Ninja. Turn to the oven setting of 350° and bake 30 minutes. Makes it more moist.
****
Crack Chicken - Slow Cooked
Serves: serves 6
Ingredients
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled
Directions:
1. In the Ninja pot, add the chicken. Soften the cream cheese. Combine the cream cheese, and Ranch seasoning together. Top the chicken.
2. Turn the Ninja to Slow Cook Low for 67 hours or on Slow Cook High for 4 hours. Cook to an internal temperature of 165°F. Shred the chicken.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients are combined.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.
****
Cranberry Chicken, Savory: My Version!, By: Aurelia Dougan McCollom
Ingredients:
2 boneless, skinless chicken breast halves
2 tsp. oil
1 cup chopped onion
1 Tbs. cider vinegar
1 Tbs. brown sugar
½ tsp. ground allspice
2 Tbs. orange marmalade
1 can whole berry cranberry sauce
½ tsp. chili powder
1 tsp salt, or to taste
¼ tsp pepper, or to taste
Directions:
Preheat Ninja about 5 minutes. Add oil and brown chicken breast on each side. Take out. Add chopped onions to crock and sauté until clear. You can then either, place the chicken on top of the onions, or move to the side, replace chicken and place the onion on top of the chicken. Mix the other ingredients in a bowl, (I used a little water to break up the sauce and make it easier to pour.) Pour the sauce over the chicken breasts. Cover and turn your Ninja to Slow Cook Low and set the time for 4 hours, or until chicken registers 165° on your meat thermometer. I let mine go to buffet setting and it was there for 1½ hours. Fork tender, flavorful and just really, really good! This is a sure WINNER!
****
Cranberry Sauce Chicken Recipe, By: Aurelia Dougan McCollom (substitute Apricot Preserves for Cranberry Sauce)
THIS WAS ON THE WALL!!! This looks delish and easy!
Ingredients:
6 chicken thighs
1 (16 ounce) can cranberry sauce
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix
Directions:
I am going to preheat Ninja on Stovetop High for 5 minutes and place 2 Tbs. of oil. Add chicken and lightly brown on both sides. Remove any excess grease carefully by tilting pan insert and using multiple paper towels with tongs dip into oil, then dispose carefully.
In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat the chicken pieces.
The Ninja cookbook suggests: Bone-in thighs, slow cook Low 7-9 hours; or slow cook High 3 ½ -4 hours. (I will watch my time and make adjustments, then post any changes.) If any of you have any suggestions, please post and let us know.
****
Cream Cheese Ranch Chicken, By: Raine Miller, December 12, 2014
Made this tonight with two breasts (original recipe called for 4). Served with green beans and asparagus.
Ingredients:
2 boneless skinless chicken breasts
1 tablespoon butter, melted
1 can cream of chicken soup
8 ounces cream cheese, cubed
1 cup chicken broth
1 package hidden valley ranch dressing mix
1 teaspoon minced garlic
1/2 tsp paprika
1/2 teaspoon Italian seasoning
Directions:
1. Wash and dry chicken breasts and place them evenly in your Ninja. Sprinkle with paprika.
2. Sprinkle package of Hidden Valley Ranch salad dressing mix over chicken.
3. Drizzle chicken breasts with 1 tablespoons melted butter.
4. Cover and cook on Slow Cook Low for 4 hours.
5. Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6. Add cream of chicken soup, the 8 oz. of cream cheese cubes, ½ cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7. Add mixture to your Ninja, cover again and continue to cook on low for 1 ½ hours to 2 hours.
8. Serve over buttered egg noodles.
**Added comment by: Aurelia Dougan McCollom – consider decreasing the Ranch dressing (increased sodium) or use the recipe in the DIY File.
**Also…
I used about 1 Tbs. Ranch mix on two breasts (I think a package is 2 Tbs).
The recipe called for 4 hours for the breasts, and another 2 hours after adding the sauce. Aurelia, I agree that the 6 total hours was too long. I think 4 hours would be sufficient.
I will say that I made the same amount of sauce and only cut down on the number of breasts, and am glad I did! The sauce is great over egg noodles!
****
Creamed Chicken, Mushrooms & Peas over Whatever*, By: Leeanne Carr, January 27, 2015
Ingredients:
1 large chicken breast, diced
1 tsp butter
8 sliced mushrooms
¼ cup onions, diced
1 tsp garlic
4 Tbs. flour
cayenne pepper, to taste
2 cups chicken broth
1 cup half & half cream - you can substitute 1 cup low-fat milk for the cream
1/3 cup Parmesan cheese
2/3 cup frozen peas
1 to 1½ cup cheddar cheese
Directions:
Dice your chicken breast. Brown in your Ninja on Stove Top High. Remove. Return heat to Stove Top High and heat butter. Add mushrooms. Cook until all the moisture is released.
Add onions and garlic. Cook stirring for about 3 minutes.
Add flour and cayenne pepper. Turn your Ninja to Stove Top Low/ Medium cooking for 1 minute. Slowly add broth and stir until thickened. Add in half & half cream (or low-fat milk for the cream), then Parmesan cheese. Add cooked chicken and frozen peas.
Turn to Slow Cook Low stirring until heated through and thickened (about 10- 20 minutes).
Add cheddar cheese and stir until melted.
Slow Cook Low for about another 20 minutes stirring once or twice.
I served it over biscuits (drop biscuits that I made from Bisquick - thought I had some canned ones in the fridge, but didn't, so this was a last minute substitution but you could serve over mashed potatoes, rice, or Texas Toast. Sprinkle with more cheese if desired.
****
Creamy Bacon Mushroom Thyme Chicken
Serves: 4
Ingredients:
4 bone in chicken thighs, can also use boneless chicken thighs or breasts
1 tablespoon olive oil
2 teaspoons Italian seasoning
salt and pepper
Creamy Bacon Mushroom Thyme Sauce:
1 tablespoon olive oil
8 ounces white mushrooms, sliced
6 slices bacon, cooked and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed
Directions:
Turn the Ninja to Stove Top High. Preheat oven to 350 degree. Add the chicken thighs and season with Italian seasoning and salt and pepper. Sear each side of the chicken for 1-2 minutes until brown. Cook until juices run clear. Set chicken aside on a plate.
Turn the Ninja to Stove Top High. Add olive oil to the Nija pot and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the Ninja and heat for another minute. Serve immediately.
****
Creamy Bacon Ranch Chicken, Slow Cook*, By: Dasha Nelson, September 4, 2014
Ingredients:
1 lb chicken breasts
6 slices of cooked bacon, diced
3 cloves garlic, finely chopped
1 package (1 oz) of ranch dressing and seasoning mix
1 can of condensed cream of chicken soup
1 cup sour cream
½ t pepper
½ c water
8 oz spaghetti, cooked
Directions:
Place chicken breasts in Ninja. In medium bowl, mix remaining ingredients, except the spaghetti. Pour over top of chicken. Cover. Cook on Slow Cook Low 6 hours or Slow Cook High 3-4 hours. Just before serving, shred chicken and mix with sauce. Serve over cooked spaghetti or stir spaghetti into meat sauce.
It was delish.
****
Creamy Chicken*, By: Cynthia Dobbs, October 5, 2015
Ingredients:
4 chicken breasts
1 (8 oz) cream cheese, cut into pieces
1 can cream chicken soup
¾ can water
1 medium onion, chopped
1 packet of Italian Dressing seasonings
Directions:
Put soup, cream cheese, onion, water and seasoning in the pot and turn your Ninja to Slow Cook High for 30 minutes. Stirring periodically until cream cheese melts and everything is blended.
Add the chicken breasts and spoon sauce on top.
After 2 hours take chicken out and cut up or shred. Add back to the pot. Turn to Slow Cook Low for 2 more hours. It's ready to eat over your choice of noodles or rice. Maybe even mashed potatoes!
If you want the sauce thinner add more water or some milk or cream.
****
Creamy Chicken & Mushrooms*, By: Tonya Renèe Addington, January 5, 2015 – Ninja Recipe Book
Ingredients:
1¼ pounds boneless, skinless chicken breasts
Salt & ground black pepper, to taste
2 tablespoons butter
1 small onion, chopped
1 package (8 ounces) sliced mushrooms
1 clove garlic, minced
½ teaspoon salt
½ teaspoon thyme
2 tablespoons flour
1 cup chicken broth
½ cup white wine
2 tablespoons heavy cream
Directions:
1. Season chicken with salt and black pepper.
2. Place chicken into pot. Set to Stove Top High and heat pan. Cook uncovered 10 minutes or until chicken is browned on both sides. Remove chicken from pot.
3. Add butter and onion to pot. Set to Stove Top Medium. Cook uncovered 3 minutes or until onion is tender, stirring occasionally.
4. Add mushrooms, garlic salt and thyme to pot. Cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in broth and wine and heat to a boil.
5. Return chicken to pot. Cook uncovered 5 minutes or until chicken is cooked through. Stir in cream.
Ninja Healthy Tip:
Substitute 2% milk or evaporated skim milk for the heavy cream. Serve with a fresh green salad with low-fat dressing.
****
Creamy Chicken & Potatoes*, By: Brittany Lyons, August 30, 2015
Ingredients:
6 red potatoes, quartered
3-4 chicken thighs
Garlic, minced
1 can of water
1 can cream of mushroom condensed soup
Directions:
Mix soup and water in a bowl and whisk to pourable. Add the ingredients to your Ninja. Pour soup mixture. Turn to Slow Cook Low for 8 hours.
****
Creamy Chicken Recipe, By: Kendra Brown
Ingredients:
4 chicken breast
2 tablespoons butter (optional)
1 large family size can cream of chicken soup.
Egg noodles
8 oz. sour cream
Regular sized can cream of mushroom soup
Directions:
Place chicken in bottom of pot. Add butter & cream of chicken soup. Turn your Ninja to Slow Cook Low for 6 hours. Shred chicken with a fork. Stir in sour cream, & cream of mushroom soup and heat through. Serve over cooked egg noodles or serve over brown rice instead of egg noodles.
** Kendra is submitting this recipe for us to enjoy. She has not made it in the Ninja as of yet. You may be able to decrease your cooking time. Aurelia
****
Creamy Chicken Tacos, By: Tammy Mullin Marsh, January 11, 2015
Ingredients:
3 boneless skinless chicken breasts
1 can Ro-Tel with green chilies
8 oz cream cheese
1 tsp garlic powder
1 tsp chili powder
decent sprinkle of cayenne
Taco shells or flour tortillas
Lettuce, tomatoes, onions, black olives, salsa, sour cream, shredded cheddar cheese – all optional for toppings
Directions:
To the Ninja pot, add the chicken and top with the Ro-Tel. Turn to Slow Cook Low for 4 hours. Take chicken out and shred. Return to pot. Add the cream cheese and let it melt. Serve in taco shells or small flour tortillas with lettuce. Update: ok after it was done even though I appreciate the threesome ingredient idea it needed more flavor. I added a tsp garlic powder, a tsp chili powder, and a decent sprinkle of cayenne. I would have liked to have had onions cooked in with it as well. Very tasty.
*A friend said I sent him this recipe. Lol. He also said it was called Creamy Chicken Tacos. I don't remember it at all but I'm sure glad he brought it up!!!
****
Creamy Chicken Taquitos*, By: Julie Stiles Simpson, August 10, 2015
Ingredients:
1½ lbs boneless skinless chicken breast
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
salt & pepper to taste
16 ounces reduced fat cream cheese
⅓ - ½ cup water (depending on how creamy you want the mixture)
½ cup shredded Mexican blend cheese
14- 6 inch flour tortillas
Directions:
1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to Ninja. Cover and cook on slow cook low 2½ hours.
2. Remove chicken from the Ninja pot, shred with two forks. Whisk the water and cream cheese together in the Ninja. Return the shredded chicken to the Ninja. Give it a stir/whisk. Put the Ninja on the Buffet setting, cover and let it set for about 15 minutes.
3. Pour the chicken/cream cheese mixture into a bowl. Wipe the inside of the Ninja clean.
4. Put the Ninja on the Oven setting of 350°F. Spray the interior with olive oil (Misto or Pam if you don't have a Misto) Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer in Ninja. Bake 3-5 minutes, flip them over and bake another 3-5 minutes until tortillas are slightly browned and shredded cheese is melted.
We topped with salsa, non fat Greek yogurt (we use this in lieu of sour cream), and jalapeños.
I could only fit 7 taquitos at a time in my Ninja so I cooked the first 7 and we ate while the last 7 cooked.
****
Creamy Chicken with Mushrooms*, By: Jessica Mycek, October 14, 2014
Ingredients:
One large onion, chopped
Butter
3 chicken breasts
1 can cream of chicken
1 can cream of mushroom
1/2 can water
1 container fresh mushroom
Salt/pepper to taste
1 bag egg noodles
Directions:
Sauté onions on Stove Top High in butter.
Place chicken breasts over onions. Pour both soups and 1/2 can of water over chicken. Cook on Slow Cook High for 2.5 hours. At 2.5 hours add mushrooms & shred chicken. Next turn to Slow Cook Low for additional 1-1.5 hours. I cooked my egg noodles separately because I have a picky eater and she only likes them plain.
I'm sure something like this has been made many many times! I just whipped it up tonight and it was super good! Wouldn't change a thing & plan to make again! Would like to add some celery next time.
**Added comment by: Aurelia Dougan McCollom – you can add the egg noodle the last 20-30 minutes to cook. Stir occasionally.
****
Creamy Italian Chicken*, By: Gerrilyn Grant Gipson, August 10, 2018
Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
¼ cup water
1 package (8 ounces) cream cheese, softened
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
minced fresh oregano, optional
Directions:
Place the chicken in the Ninja pot. Combine salad dressing mix and water; pour over chicken. Cover. Turn the Ninja to Slow Cook Low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return the shredded chicken to the pot. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and continue cooking on the Slow Cook Low setting for 1 hour or until chicken is tender. Serve with pasta or rice. If desired, sprinkle with oregano.
*Nutrition Facts
1 serving (calculated without pasta): 473 calories, 29g fat (14g saturated fat), 158mg cholesterol, 1556mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 40g protein.
****
Creamy Italian Chicken*, By: Jennifer Parker, July 20, 2014
Ingredients:
2 pounds boneless, skinless chicken breasts
1 packet Italian dressing mix
1/2 cup water
1 (8-ounce) package reduced-fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked long grain rice (white or brown)
Directions:
Place chicken in your Ninja. Mix together Italian dressing mix and water. Pour over chicken.
Cover and cook on Slow Cook High for 4 hours OR Slow cook Low for 8 hours. (I did 8 hours Slow cook Low.) After 8 hours, carefully remove chicken from your Ninja to a plate.
Mix together cream cheese and soup in separate bowl and pour cream cheese/soup mixture into pot and mix together with dressing in bottom.
Return chicken and mix gently to shred the chicken.
Cook on Cook on Slow Cook Low until heated through. Turn to Buffet to hold.
Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**
Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
**Added comment** by: Jennifer Parker - I doubled the Italian mix and water.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
Nutrition Info: Calories: 385.4; Fat: 12.5g; Carbohydrates: 24.1g; Protein: 1.0g
****
Creamy Rosemary Chicken, By: Barb Ruiz Rizzio-Meyer
Ingredients:
I usually use one large family size package of chicken breast, but this time I used a small package, probably about 1 1/2 pounds of chicken breast that I trimmed the fat off of.
1 large yellow onion
5 garlic cloves
1 Tablespoon rosemary
2-3 cans of cream of chicken soup depending on how much chicken you use or how much gravy you like (I used light)
1 can chicken broth (I used fat free)
Directions:
Start by sautéing onion in olive oil. Add chicken and brown on both sides. Add chopped garlic cloves and rosemary and cook for a few minutes longer.
Add soups and bring to a boil. Set Ninja to slow cooker on low for about 6 hours. I generally check it about half through and adjust seasonings then. Sometimes I end up adding additional rosemary at this point. Like I said, no real recipe here, just adjust to your taste.
We usually have it over rice, but have also used mashed potatoes.
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Creamy Swiss Chicken Bake, January 3, 2015
Ingredients:
4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Mozzarella works too)
½ cup mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divided)
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
Cooked Rice to serve over (optional)
Directions:
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder.
Put the chicken topped with cheese slices in a pan or dish that fits inside the Ninja and spread the mixture over it. Sprinkle with remaining Parmesan cheese. Put that on the rack. Turn the heat down to 325* (the Ninja cooks hotter than regular oven) cook about 30 minutes longer than recipe, but keep checking until it’s done. Use a temperature probe.
Serve over rice if desired or serve alone.
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Crispy Orange Chicken, Crock Pot*, By: MsCarmen Burton September 15, 2014
Ingredients:
1½ to 2 pounds boneless skinless chicken breasts, cut into bite size chunks
2 tablespoons cornstarch
2-3 tablespoons olive oil
¾ cup orange marmalade
2 tablespoons soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon chili garlic sauce
¼ - ½ teaspoon red pepper flakes
⅛ teaspoon salt
A pinch of ground pepper
Directions:
Turn your Ninja to Stove Top High. Add oil and heat. Dredge the chicken pieces in cornstarch and brown. Turn your Ninja to Slow Cook Low and add the additional ingredients. Cook for one hour. Switch to Slow Cook High and cook for 30 more minutes. Turn to buffet setting to hold.
Cook your rice. Transfer it to a skillet to fry. For the fried rice I used small amounts of olive oil and butter. I let the skillet get hot then added the rice and couple dabs of soy sauce. I let the rice cook while constantly stirring for 1-2 min (if that long). Then serve immediately!
**Added comment By: MsCarmen Burton - I used sweet chili sauce as a substitute & added a couple of dashes of garlic powder- you can get sweet chili sauce in the Asian aisle of most local grocery stores. I think my Ninja runs a little hot so I cut the cooking time down - plus I only used 1lb of chicken which is less than the recipe.**
**Added comment by: Aurelia Dougan McCollom - (If you have 2 Ninja’s you can do the rice in the Ninja.)
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Crispy Orange Chicken, Modified*, Egg Fried Rice*, By: Aurelia Dougan McCollom September 15, 2014 - Egg Fried Rice - Cross Posted in Rice
Ingredients:
I wanted a lot of chicken. You can cut this recipe down or increase to suit your family.
2-3 lbs. boneless skinless chicken breasts, cut into bite size pieces
Cornstarch, enough to dredge your chicken pieces
2-3 tablespoons olive oil, or more for frying
1 jar orange marmalade
3 tablespoons soy sauce
2 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
¼ - ½ teaspoon red pepper flakes
⅛ teaspoon salt
A pinch of ground pepper
(I added)
1 green pepper, cut in chunks
1 onion, cut in chunks
Directions:
In a bowl add: marmalade, soy sauce, rice vinegar, sesame oil, chili garlic sauce, red pepper flakes, salt and pepper. Stir to mix.
Turn your Ninja to Stove Top High. Add oil and heat. Dredge the chicken pieces in cornstarch. Add chicken, but do not over crowd so they brown. I did 3 lbs of chicken and I browned 3 batches, adding oil as needed. This took me about 30 minutes. Turn your Ninja to Slow Cook Low and add the bowl mixture. Add the green pepper and onion. Cook for one hour. Switch to Slow Cook High and cook for 30 more minutes. Turn to buffet setting to hold.
**Added comments** - My suggestion for this recipe is…. ADD pineapple chunks, bamboo shoots, water chestnuts and add when you add the bowl mixture. ** If you have 2 Ninja’s, my 2nd suggestion is this: Start the bowl mixture in one Ninja, and fry up the chicken pieces in the 2nd Ninja, Then add the chicken toward the end of the cooking time. Although it was really good and so much flavor, I think I would see if the chicken would stay crispier by just stirring it in to coat, then serve. (The coating did get soft, but it also was in a sauce for 2 hours.) Your chicken will be fully cooked and beautifully brown and crispy when you take it out of the Ninja from frying.
When you transfer your chicken to the mixture, you can then make the rice in your 2nd Ninja. It only took about 15 minutes.
I highly recommend this recipe. The flavors are so very good and really easy to fix.
This made 8 servings.
Egg Fried Rice*, By: Aurelia Dougan McCollom, September 17, 2014
Ingredients
Cumin seeds
2 eggs
1/4 tsp salt
1 onion, coarsely chopped
3 Tbs. oil
2 cloves garlic, finely chopped
1 tsp soy sauce
1 tsp vinegar
1 tsp chili sauce
2 Tbs. oil, divided
2 cup rice, brown or white, cooked
Directions:
After cooking the rice, and place in a bowl, stir to break up large pieces, if any and to cool down. Place the bowl in the refrigerator, for about 10 minutes to completely cool. (If using leftover, refrigerated rice, cooling isn't necessary.) When cooled, add 1 tbsp oil to rice. Stir, evenly coating the rice. Add the soy sauce, chili sauce, and vinegar, stir to coat.
Turn your Ninja to Stove Top High and add 1 Tbs. of oil. Combine eggs and salt. Gently whisk until blended. Set aside.
Add whisked eggs and cumin seeds (to taste) to your heated Ninja. Stirring constantly, working the eggs to a scramble.
When eggs are mostly solid but still soft, remove from them from your Ninja. The desired texture is slightly more liquid than that of scrambled eggs. Set aside. Add the remaining 1 Tbs. of oil to your Ninja. Add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, and eggs. Mix together; continue stirring for 1-2 minutes. Once hot, turn to Buffet setting to hold.
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Curried Chicken Express, By: Aurelia Dougan McCollom, February 4, 2015
Ingredients:
3 Tbs. butter
½ cup onions, chopped
1 can chicken soup
1 can water
Curry powder, to taste
1 tsp garlic powder
Pepper, to taste
1 tsp Mrs. Dash
2 whole boneless chicken breasts cut into 1” pieces
¼ cup raisins
1 can water chestnuts, sliced
Peanut butter, to taste
Directions:
Turn your Ninja to Stove Top High and saute chicken and onions in butter. Add curry powder, cook at least 1 minute. Add soup, water, seasonings, and raisins. Turn to Oven setting of 325° and simmer for 20 minutes. Add remaining ingredients and simmer for 10 more minutes.
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Curried Chicken Thighs*, By: Brent Stapley, July 31, 2017
Ingredients:
2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs – your preference of bone-in, or boneless, skinless
Salt and pepper
1 cup chopped onion
3 teaspoons curry
½ teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1½ cups low sodium chicken stock
1 cup broccoli florets
¼ cup heavy cream
¾ cup frozen peas
Directions:
Turn the Ninja to Stove Top High. Heat the oil and stir in the butter to melt. Season your chicken thighs with salt and pepper. Cook the thighs skin side down until golden brown. Flip the chicken and continue to cook until golden brown. Remove to a plate. Stir in the onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in the carrots and toss to coat. Add the chicken stock and bring to a simmer. Place the chicken thighs back into the pot and stir in broccoli. Cover and simmer for 15 minutes using Stove Top Medium/Low to cook the chicken. Stir in the cream and peas. Season to taste. Serve with rice.
**OK, I didn't have broccoli so I used cauliflower. I also didn't have peas. And I only had boneless thighs. Still good though!
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Curry Chicken with Broccoli*, By: Jeanne Bakker, August 16, 2014
Ingredients:
8 skinless chicken thighs, (or your choice)
Broccoli florets
Butter
Garlic
Onions
2 cans Campbell’s Cream of… (your choice) soup
2 Tbs. curry powder
Rice
Directions:
Turn your Ninja to Stove Top High and brown chicken with butter, garlic and onions, (amounts are your preference), (around 20 minutes). Add soup and curry. Stir to mix. Continue cooking on Stove Top High for around 20 - 25 minutes. During the last 4 minutes, add broccoli. Stir regularly throughout the entire process. Serve on top of rice -yum!!
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