Poultry *4* N-R
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016.
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
****
"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
Scroll Down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Ninja Chicken*, By: Jayne Loftice Nordin
Ninja Chicken & Rice - My Inspiration*, By: Pam Lajoie, April 10, 2015
Ninja No Peek Chicken*, By: Joni M. Reed
Not so Crispy Cheddar Chicken!, By: Sandra Mancuso
Olive Garden Salad Dressing Chicken, By: Carol Breitweiser Essig, January 8, 2018
One Awesome Roast Chicken with A Really Unique Flavor*, By: Brian M Almashie, May 21, 2014
One Pot Garlic Ranch Chicken*, By: Jill Allmandinger Moyer, June 24, 2015
One Pot Garlic, Sage & Savory Chicken*, By: Arlene Gordon, June 15, 2016
One Pot Turkey Marsala
Onion Soup Chicken, By: Rebecca Collins, August 8, 2018
Orange Chicken*, By: Claudia Davis, May 30, 2013
Orange Chicken*, By: Claudia C. Davis, July 3, 2016
Orange Chicken*, By: Diane Lombardo, September 24, 2014
Orange Chicken, Slow Cook
Oriental Citrus Hen*, By: Bonnie Smith, June 26, 2016
Orzo Chicken, By: Janis Guin Sampson, January 8, 2018
Oven Baked Fajita #1, By: Aurelia Dougan McCollom
Oven Baked Fajitas* #2 (Ninja Updated), By: Mary Director
Oven Ready Whole Seasoned Roaster*, By: Barbie Kempf, December 10, 2016
Panko Crusted Cheese Stuffed Chicken Breasts*, By: Sky Holzhauer-Lugo, January 28, 2015
Papi's Stir Fry Chicken*, By: Jimmy Wright, September 19, 2015
Parmesan Baked Chicken*, By: Tamyra RiselikethePhoenix Murphy
Parmesan Chicken*, - Photo – By: Cheryl Koehler, September 24, 2014
Party Chicken, By: Nancy Bateman Sokoloski, December 16, 2014
Peach-Whiskey Barbecue Chicken*, By: Tracy Markovic
Perdue Popcorn Chicken*, By:Aurelia Dougan McCollom, June 6, 2014
Pesto Ranch Chicken*, By: Julie Stiles Simpson, April 6, 2016
PF “Chad’s” Chicken Lettuce Wraps*, By: Chad Stewart Marsh, July 11, 2017
Pineapple BBQ Chicken, By: Lindsey Jesionowski, September 5, 2015
Pineapple Chicken*, By: Shawntel Womack, October 18, 2014
Pineapple Chicken, Crock Pot - By: Julene Hibberd Dotson Evans
Poblano Chicken*, By: Tammy Ullrich, November 22, 2016
Polynesian Chicken*, By: Aurelia Dougan McCollom
Polynesian Chicken*, By: Terri Bionda Jacobs, - Cross Posted in Lighter Fare, Weight Watchers
Potato Chip Chicken*, By: Beverly Huffman Allen, March 27, 2015
Pre-Marinated Chicken Drumsticks, By: Barbara Callahan
Pretzel-Coated Chicken – Ninja Kitchen, By: Denise N Evaristo Zuniga & Trish Gratiot, December 30, 2015
Pumpkin Beer Chicken Tacos*, By: Gina Mari Knotts, October 28, 2015
Quick & Easy Lemon-Pepper Chicken with Vegetables*, By: Allana Alla Robinson, October 25, 2016
Quick Chicken & Linguini Primavera
Ranch Chicken, Green Beans & Potatoes*, By: Amanda David Hock, April 19, 2015
Ranch Chicken with Vegetables & Potatoes*, By: Carol F. Neuman, July 16, 2015
Ranch Style Chicken*, By: Tracy McCollom Giles
Rewarming A Costco Roasted (Rotisserie) Chicken*, By: Jessica Conol
Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Roasted Chicken*, By: Michelle Painter Williams, September 5, 2016
Roasted Chicken, By: Connie Mills, August 29, 2016
Roasted Chicken, By: Barbara Sue Andrews, May 30, 2016
Roasted Chicken*, By: Lori Parker, March 30, 2015
Roasted Chicken, By: Melanie Cristal
Roasted Chicken, By: Belinda Wall, August 14, 2014
Roasted Chicken* No liquid!, By: Sherri Bebee
Roasted Chicken - Whole Chicken*, By: Mitzi Arredondo, September 20, 2015
Roasted Chicken - Whole Chicken*, By: Trish Obrien, April 11, 2015
Roasted Chicken - Whole Chicken, By: Wendi Hacker, February 7, 2015
Roasted Chicken - Whole Chicken*, By: Lisa Tanner, June 3, 2014
Roasted Chicken - Whole Stuffed Chicken*, By: Danielle Keniston-Foss, November 11, 2015
Roasted Chicken - Whole Stuffed Chicken*, By: Delray Busch, August3, 2015
Roasted Chicken with Apples & Cranberry Dressing, By: Kathleen Valentine
Roasted Hen 5 lbs*, By: Amanda Dawley
Roasted Organic Chicken*, By: Kelly Cristina
Roasted Red Pepper, Basil, Mozzarella Stuffed Chicken*, By: Randall McGouirk, September 15, 2015
Roasted Split Chicken Breast*, By: Rita Ramos, April 30, 2014
Roasted Whole Chicken, By: Jack Connolly, December 29, 2016
Roasted Whole Chicken*, By: Tracy McCollom Giles, October 22, 2014
Roasting A Whole Chicken*, By: Heather Reilly Powell
Root Beer Honey BBQ Chicken Legs*, By: Vaundra Hall, April 6, 2015
Rotisserie Chicken*, By: Gregory Smith, February 9, 2015
Rotisserie Chicken*, By: Chris Hewes, November 4, 2014
Rotisserie Chicken
Rotisserie Chicken – Purchased Precooked*, By: Lauren Scerbak, February 20, 2020
Ninja Chicken*, By: Jayne Loftice Nordin
Love this! I used to make this in my old crock pot before my Ninja (got the recipe from FB).. Just tried in the Ninja and man, is it yummy and moist! I then cooked Brussel sprouts from the Ninja Recipe Book. What a great, easy meal!
Ingredients:
1 large chicken
1 yellow onion, chopped
4 stalks of celery, chopped
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
Directions:
Put the celery and onions (chopped) in the bottom of the ninja. Mix all the dry ingredients together and rub it all over the chicken. ADD NO LIQUID. Set the chicken on top of the celery/onion, cook on Slow Cook Low for 9 hours or so. You won't believe the natural juice this makes. Delicious!
****
Ninja Chicken & Rice - My Inspiration*, By: Pam Lajoie, April 10, 2015
I used the original recipe: Ninja No Peek Chicken from Joni M. Reed.
Ingredients:
1 diced chicken breast, raw. Cut in chunks
1 cup instant rice
1 can cream of soup (I used mushroom)
1 soup can milk
½ package onion soup mix
¼ cup of diced onions and green peppers
Sliced fresh mushrooms (I used ½ of 8 oz package)
Sprinkle of roasted garlic (Penzeys)
Cheese (I added cubed Velveeta)
Sliced jalapeño (if you like it spicy)
Directions:
I mixed everything together in a bowl and put it in the Ninja multipurpose pan and covered with foil. Place the rack in your Ninja and place the pan. Place the lid. Turn your Ninja to the Oven setting of 350° for 1hour and 15 minutes. Remove the foil and cook an additional 15 minutes on 400°. Dry bake, do not add water.
Thanks Joni for the idea/inspiration!
****
Ninja No Peek Chicken*, By: Joni M. Reed
My Mom gave me this recipe years ago. I don't know where she got it, but it's really good and wanted to try in the Ninja.
You will need:
The multi-purpose pan that comes with the Ninja, sprayed lightly with Pam
4 to 6 boneless chicken breast or cutlets, cubed
10½ to 12 oz. instant rice
1 packet onion soup mix
1 10¾ oz can mushroom soup
1 10¾ oz can celery soup
1 soup can of milk (whatever kind you like)
1 stick of butter melted
Mix all ingredients, except chicken, and only ½ of the onion soup mix, with a large spoon until well blended.
Mix in chunks of chicken.
Pour all into metal pan (it actually turns out better in a metal pan) and sprinkle the other half of the onion soup packet evenly on top of mixture.
Cover metal pan tightly with foil.
Pour 2 cups water into bottom of Ninja pot.
Place rack in pot and metal pan on top of rack. "Put the lid on it" and I did cover the vent with my Ove Glove for the first ½ hour only.
Turn to oven setting at 350° and bake for 1 ½ hours.
Add another 2 cups of water to Ninja pot after each ½ hour
Do not peek under the foil! You will cause the cooking time to vary.
The rice browns and becomes a bit crispy when baked in the regular oven but does taste good in Ninja.
**Added comment by: Gael O'Brien** - Hey Joni (and anyone else who may be interested!). Firstly, thanks for this easy recipe. I can even remember it.
I wanted to let you know I made it twice with some changes. Didn't know if you'd be interested in trying the changes or not, but figured I'd share.
Firstly, I didn't have the rice on hand. I never eat white rice at all. I had a box of Uncle Ben's long grain and wild rice, and a box of couscous that was mushroom flavor. Why, I don't know...I hate the texture of couscous.
But together they were about the right amount, so I subbed them into it.
The flavor was way to strong for me, and the rice came out a tad dry. I think maybe the white rice needs less moisture to fluff up? Or maybe the couscous absorbed more than its share?
So I made it again, this time with only two boxes of Uncle Bens long grain and wild rice. I used the flavoring packets from Uncle Bens, and skipped the onion soup. I don't think you need it with the spice from the Uncle Bens. I also added fresh mushrooms that I sliced up (just because I like them) and a bit of extra milk. Probably about a third to a half more than your recipe.
It's freakin' amazing. Just amazing. I may try a small handful of minced onions on top next time, but it was really awesome.
So, thank you! (And maybe consider some fresh mushrooms sliced into yours next time!)
****
Not so Crispy Cheddar Chicken!, By: Sandra Mancuso
Ingredients:
4 breasts chicken, boneless and skinless
⅔ cup milk
3 cups cheddar cheese, shredded
(Finely shredded I used the fancy shredded)
2 cups Progresso Italian Breadcrumbs
2 tablespoon butter, melted (I did not brush with butter as the surface was not hard it didn’t need it really good without the extra fat!)
1 can (18 ounce) Progresso Creamy Three Cheese cooking sauce (Once again I didn’t add this as it really had great flavor without it why add the fat)
1 tablespoon fresh parsley, chopped
Directions:
1- Preheat oven to 400°. (I reduced the temp to 350° to make sure the chicken cook through) Cut each breast of chicken into 3 pieces. Dip each piece into milk, then cheddar cheese, then Italian breadcrumbs. Place on a parchment-lined baking sheet. Cover with foil. (I placed the chicken on the parchment paper in the baking pan and placed on the rack to allow space to keep it from scorching)
2- Bake chicken in preheated oven for 25 minutes, (I increased the cooking time to 40 minutes but kept a close eye on it) then remove foil, baste with melted butter, (As stated above I did not baste) and cook 10-12 additional minutes, or until chicken is cooked through and coating is golden brown.
3- While chicken is cooking, place the Progresso Cooking Sauce into a small saucepan and simmer until reduced in half. (I did not add)
4- Remove chicken from oven and place on platter. Spoon sauce over chicken. Top with fresh parsley. Serve and enjoy!
**Added comment by: Aurelia.. On step #3.. Since the chicken is baking in the baking pan, I don’t see why you can’t add the sauce to the pot to heat up the last 15-20 minutes, and spoon over the chicken from the pot? Comments?? Ideas?? ***
****
Olive Garden Salad Dressing Chicken, By: Carol Breitweiser Essig, January 8, 2018
Ingredients:
2-4 chicken breasts
16 oz. bottle Olive Garden salad dressing
¼ cup Parmesan cheese
rice – for serving
Directions:
Add the chicken to the Ninja pot. Pour the dressing and sprinkle on the cheese. Slow Cook Low for 8 hours.
Serve over rice.
****
One Awesome Roast Chicken with A Really Unique Flavor*, By: Brian M Almashie, May 21, 2014
Here are a few tips for a really flavorful and moist roast chicken. I sauté (sear) a whole chicken on all sides with butter, garlic and olive oil but once I'm ready to bake it instead of just plain chicken stock, water or white wine I use a unique flavored soup base starter instead such as Tom Yum, Tortilla or Mushroom (usually along with some white wine depending on the flavor I'm going after).
Once I add the broth and wine I top the bird with different spices, lemons and limes and a few cubes of butter (just because). Then I bake it (breast side down) on the rack, at the Oven setting of 350° for an hour or so and I have one awesome roast chicken with a really unique flavor. It's great alone with veggies or used on salads or for sandwiches.
The Tom Yum is my favorite thus far and I also use it for the rice too (instead of water). Some really good soup bases are available at Trader Joes or Whole Foods. You can probably also get them on Amazon. It's healthy as well as delicious.
Oh, one more tip! Also try using fresh apple cider (or apple juice) sometime. Works great when doing pork recipes. I love experimenting with different flavors. Can you tell?
It was so easy and really tasty. I highly recommend it.
You could also make a really nice gravy with the leftover drippings/broth.
****
One Pot Garlic Ranch Chicken*, By: Jill Allmandinger Moyer, June 24, 2015
Ingredients:
8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
Turn your Ninja to Stove Top High. Lightly oil the pot with oil or spray. Add some garlic if you like, to the oil.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Sprinkle with Ranch Seasoning and pepper. Brown both sides of the chicken in the Ninja. Remove.
Place cut potatoes and carrots in a bowl. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
Place the veggies in the Ninja. Return the chicken to the top. Turn your Ninja to the Oven setting of 350°F until the chicken is completely cooked through, reaching an internal temperature of 175°F. This should take about 20 minutes. Serve immediately, garnished with parsley, if desired.
****
One Pot Garlic, Sage & Savory Chicken*, By: Arlene Gordon, June 15, 2016
Ingredients:
8 teaspoons brown sugar, divided
10 chicken drumsticks
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
powdered honey, (Savory Spice Shops)
2 tablespoons olive oil
1 (1-ounce) Savory Spice shops salt free Sage & Savory Stuffing Seasoning
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
Turn your Ninja to Stove Top High. Lightly oil the pot with oil or spray. Add some garlic if you like, to the oil.
Using your fingers, work the brown sugar, about 1 teaspoon per drumstick, onto all sides of the chicken. Sprinkle with Sage & Savory Stuffing Seasoning and pepper. Brown all sides of the chicken in the Ninja. Remove.
Place cut potatoes and carrots in a bowl. Drizzle with olive oil and sprinkle with Savory Spice shops salt free Sage & Savory Stuffing Seasoning, and Kosher salt and freshly ground black pepper, to taste.
Place the veggies in the Ninja. Return the chicken to the top. Sprinkle a little powdered honey. Turn your Ninja to the Oven setting of 350°F until the chicken is completely cooked through, reaching an internal temperature of 175°F. This should take about 30 minutes. The vegetables were caramelized. My daughter is visiting from Maryland & I wanted to make something special for her. It was a hit. Serve immediately, garnished with parsley, if desired.
****
One Pot Turkey Marsala
A delicious leftover meal that takes only 30 minutes to prepare! All the ingredients go into the pot, including the spaghetti---no draining required.
PREP: 5 minutes • COOK: 25 minutes • SERVE: 8-10
Ingredients
2 tablespoons olive oil
12 ounces mushrooms
1 small yellow onion, sliced
4 cups water
1 pound spaghetti
¾ cup chicken broth
1 cup Marsala wine
1½ tablespoons flour
2 cups cooked, shredded turkey
Kosher salt and pepper
2 tablespoons parsley, chopped
Directions
1. Set to Stove Top High and heat oil. Add mushrooms and onions and sauté until softened, about 5 minutes, stirring occasionally.
2. Add water, spaghetti, chicken broth and Marsala wine. Cover and cook for 20 minutes, stirring occasionally.
3. Whisk in flour, add turkey and cook for an additional 5 minutes or until desired doneness. Season with salt and pepper and garnish with parsley.
****
Onion Soup Chicken, By: Rebecca Collins, August 8, 2018
Ingredients:
1 (4 pieces) package chicken quarters
1 package Lipton Onion Soup
1 (30 oz) box chicken broth
garlic, to taste
dried chopped chives, (to taste)
Directions:
Place the chicken in the Ninja. Mix the garlic, chives, soup and broth. Pour over the chicken. Turn the Ninja to the Oven setting 400°F. for an hour and 10 minutes.
Serve over egg noodles or with sides.
****
Orange Chicken*, By: Claudia Davis, May 30, 2013
Ingredients:
1 jar (12 oz.) sweet orange marmalade
½ cup packed brown sugar
¼ cup soy sauce
2 tablespoons chili garlic sauce (I used a few gloves of garlic and a shallot instead)
1 teaspoon salt
1 whole chicken (3 ½ to 4 ½ lb) (I used 2.5 lbs of thighs)
1-inch piece fresh ginger root, peeled
¼ cup cornstarch (I used flour instead)
¼ cup orange juice (I used fresh since I had it)
6 thin slices of orange (did not use)
2 tablespoons chopped fresh cilantro leaves (did not use)
Cooked white rice, if desired (I did and used jasmine since it’s my favorite)
Directions:
Spray the Ninja pot with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add ginger root.
Cover. Turn to Slow Cook Low for 4 to 5 hours, or until an instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover the Ninja before 4 hours.
Remove ginger root, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover. Turn to Slow Cook High and cook for 10 to 15 minutes or until sauce thickens.
*Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
****
Orange Chicken*, By: Claudia C. Davis, July 3, 2016
Ingredients:
1 lbs of chicken breasts cut into strips/chunks
flour
clove garlic sliced
½ chopped large onion
½ of a chopped red bell pepper
canola oil
salt
pepper
dash of onion powder
dash of garlic powder
1 package of orange chicken sauce (I used this: Lee Kum Kee Mandarin Orange Chicken Sauce and LOVE it).
Directions:
Turn the Ninja to Stove Top High. Add small amount of canola oil to sweat the chopped onions. Do not brown the onions. Add garlic and stir for another minute. Season the flour by mixing just enough flour to coat the chicken (maybe half a cup) with salt, pepper, onion powder, garlic powder. Salt and pepper your chicken then toss chicken with flour, shaking remaining flour off chicken before placing in the Ninja. Cook for about 5 minutes and add chopped bell peppers. Continue cooking until chicken is almost done. Add orange sauce. Continue cooking until done and sauce bubbles slightly. You may need to put the Ninja on Stove Top Low at times as this meal cooks up fast and you do not want the ingredients, including sauce to burn. The recipe is so versatile as you can add or remove any veggies as you like.
****
Orange Chicken*, By: Diane Lombardo, September 24, 2014
This has to be one of the easiest and tastiest meals I make.
3-4 chicken breasts
16 oz Orange Marmalade
8 oz Kraft Catalina salad dressing
1 envelope Lipton Onion Soup mix
Turn your Ninja to Slow Cook High for 4 hours. The chicken will make its own juice. Pour it off before adding mixture.
Mix the rest of ingredients in a bowl to dissolve onion soup then pour over chicken and Slow Cook High another hour to heat throughout. Serve with your favorite veggies.
**Added comment by: Diane Lombardo - I swap orange marmalade for apricot preserves or peach preserves. Same recipe but tastes different each time.
****
Orange Chicken, Slow Cook
Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick, (I used a 16 oz bag of the mini carrots, uncut)
2 large red or green bell peppers, cut into 1/2-inch chunks
1 large onion, cut into ½-inch chunks, (I added this)
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces frozen orange juice concentrate, (I used 12 oz. can, and a little water to rinse out can)
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
(Bob wants me to add shrimp, along with the chicken next time, so 15 minutes before it is done, I will try that) Everything is BETTER with shrimp!
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in your Ninja. Cover and cook on Slow Cook Low 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
**It was perfect after 4 hours on Slow Cook Low, but I took the chicken out, and cut it up, then let it go one more hour. I fixed my rice in the rice cooker. There was so much sauce, that I do believe you could have fixed the rice in the sauce. It would probably take 20 minutes or more.
This just seems like one of those dinners that you can just about add any ingredient. Mushrooms, pineapple, broccoli, etc.**
****
Oriental Citrus Hen*, By: Bonnie Smith, June 26, 2016
Ingredients:
3 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon lemon juice
¼ teaspoon grated lemon peel
¼ teaspoon grated orange peel
1 Cornish hen, cut in half
¼ cup chicken broth
1 teaspoon cornstarch (may need more)
1 teaspoon toasted sesame seeds
Directions:
In shallow mixing bowl (do not use aluminum) combine first 5 ingredients, stir to combine. Add hen halves and to coat with marinade. Cover and refrigerate for at least 30 minutes. I like to do it over night and then in the morning I flip them back over and let marinade until ready to cook.
Place hens in bottom of Ninja, pour marinade over. Place the lid and turn to Slow Cook Low for 2 hours. I placed them skin side down for about an hour then I flipped them over. When I flipped I was careful not to let the liquid from the lid go back into the pan. Once they were done I removed the hens to a plate and then I used my small butane torch to crisp up the skin. I’m sure they could be browned in the Ninja prior to adding marinade and slow cooking. After removing the hens add the cornstarch (this is where you may need more due to excess liquid from slow cooking) and the chicken broth to the marinade in pan. Turn to high and stir constantly to dissolve and thickens.
To serve, top with the sauce and sprinkle with sesame seeds. Serves 2.
**I do not thicken the marinade up and use it as a sauce, we like it just as it is. I did 4 halves and they fit perfectly in the bottom.
****
Orzo Chicken, By: Janis Guin Sampson, January 8, 2018
½ - ¾ stick of butter
4 boneless skinless chicken breast
16 oz. Orzo
30 oz. box chicken broth
¾ cup (more or less) Parmesan Cheese
Salt – to taste
Pepper - to taste
1 heaping teaspoon garlic - jar
Directions:
Turn the Ninja to the Oven setting of 425°F. Let it preheat for 7-9 minutes. Add the butter, melt. Add the chicken and coat both sides in the butter. Season on both sides with, salt, pepper and garlic. Cook 20 minutes or until brown. Flip and spoon more garlic on top. Reduce heat to 400°F, and cook another 20 minutes.
Remove the chicken and most the garlic. Pour the Orzo into the Ninja. Turn to Stove Top Low. Stir and keep watch. You want the Orzo to turn a light brown. Add the chicken broth. Let it boil. Try a piece to see if it is done. Add more broth if needed to the Orzo.
Once the Orzo is done, add the chopped chicken & garlic back to the pot. Stir. Add the parmesan cheese. Stir & serve over rice.
*If any of the garlic burns you can throw that garlic away keep what’s not burned. You can fry and add extra garlic if desired.
****
Oven Baked Fajita #1, By: Aurelia Dougan McCollom
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbs. vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder...
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Ro-Tel) (your preference on heat)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions: Ninja
While preheating Ninja, Oven setting 350°, combine the chicken with the seasonings in a bowl and stir. Add remaining ingredients. Place in the Ninja and stir. Place lid. Bake 20-25 minutes, stirring occasionally. Since I haven’t made this yet, time is not approximate at this time.
Because the insert is coated, I don’t think you’ll need to use Pam or grease the insert, but Pam does make for easy clean-up.
****
Oven Baked Fajitas* #2 (Ninja Updated), By: Mary Director
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes (drained)
1 medium onion, sliced
1 large bell pepper, seeded and sliced (i used one red, one yellow, and one orange)
1 Tablespoon vegetable oil
1 teaspoons ancho chili powder (optional)
1 Tablespoon cilantro (optional)
2 Tablespoons garlic cooking crème, (Philadelphia Cream cheese) OR ½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
12 flour tortillas, warmed to serve
sour cream, salsa, and shredded cheese for garnish
1 fresh lime (for garnish)
Instructions: (For the Ninja, I changed temp from 400 to 375 and baked for 25 minutes with Ninja Lid on instead of 20 to 25).
Turn your Ninja to Oven setting of 375°F, and preheat 15 minutes to get it good and hot.
In a small bowl combine the oil, cooking cream, and spices. toss the sliced chicken breast in spice mixture to coat. Next mix together tomatoes, peppers, and onions in the dish with the chicken.
Add chicken and vegetables to the preheated Ninja pot.
Bake covered for 25 minutes or until chicken is cooked through and the vegetables are tender.
Serve with warmed tortillas, garnished with your choice of shredded cheese, salsa, and sour cream. Enjoy!
Made this for dinner tonight. So good. Highly recommend this recipe.
****
Oven Ready Whole Seasoned Roaster*, By: Barbie Kempf, December 10, 2016
Ingredients:
Oven Ready Whole Seasoned Roaster (6 lbs.)
Directions:
Cut open outer bag and remove roaster, sealed in cooking bag. Place in the Ninja pot, breast side up.
Cut one small 1" slit in cooking bag over the breast to vent during cooking.
To Cook from Fresh (Preferred): Turn the Ninja to the Oven setting of 400°F. Cook for approximately 90-115 minutes, or until internal temperature of the breast reaches 180ºF.
To Cook from Frozen: Turn the Ninja to the Oven setting of 400°F. Cook for approximately 2¾ -3 hours until internal temperature of the breast reaches 180ºF.
Remove from the Ninja and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious seasoned gravy.
This particular roaster was cooked from frozen.
**If you have the Pyramid Pan – (Mat), you can place the roaster on it, if you like. It is not necessary; just an option. – Aurelia Dougan McCollom
****
Panko Crusted Cheese Stuffed Chicken Breasts*, By: Sky Holzhauer-Lugo, January 28, 2015
Last night's dinner was awesome. I used a recipe and adapted to what I had on hand.
Ingredients:
3 large chicken breasts
Handful of baby spinach, chopped
Handful of cherry/grape tomatoes, chopped with seeds removed
2 Tbs. chopped basil (or more if you like)
1 clove garlic chopped
1 cup Ricotta cheese
1 cup Italian cheese mix, (Mozzarella, Parmesan, etc.)
Salt & Pepper to taste
Panko bread crumbs (I used regular Italian seasoned bread crumbs)
Directions:
Butterfly chicken breasts making sure not to cut all the way through. (Alternatively, you could pound then and then fold over)
Mix cheeses, spinach, tomato, garlic, salt & pepper & basil in bowl and stuff into chicken breasts.
Use toothpicks to hold chicken together and coat in bread crumbs.
I preheated my Ninja to oven 400°F. I added just enough olive oil to coat bottom and cooked for 8-10 minutes per side. (My chicken was very thick - smaller breasts will require less time.)
I melted a small amount of cheese on top at the end. My entire family loved it! Crispy on the outside, moist inside. I served with buttered angel hair pasta and a spinach salad.
****
Papi's Stir Fry Chicken*, By: Jimmy Wright, September 19, 2015
Ingredients:
7 Smart Chicken, boneless breast, cut up
1 Tbs. olive oil
2 cloves of garlic, minced
1 bag of frozen stir fry veggies, with sauce
crushed red pepper, to taste
Directions:
Turn your Ninja to Stove Top High. Add the oil and brown the cut-up chicken. Add the garlic. Stir. Add the vegetables and sauce. Sprinkle with crushed red pepper. Stir. Turn to Stove Top Low and let simmer about 30 minutes; or until all the flavors come together. Switch to Buffet to keep warm. Serve over hot cooked rice.
****
Parmesan Baked Chicken*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
4 small chicken breast (you can do more depending on the size you're cooking for or other chicken parts)
1 cup of Parmesan cheese
½ cup of Italian bread crumbs
Directions:
Take a Ziplock freezer bag, (gallon size) and add in the Parmesan cheese and the bread crumbs. Mix together and set aside. Turn Ninja on to Oven setting of 300°. After washing chicken leave it slightly damp. Then take each chicken breast, (or other part) and drop it into the mixture, shaking enough to coat the chicken piece. Then place the coated piece of chicken in the bottom of the Ninja crock, (I didn't use the rack). Repeat until all the chicken pieces are coated and in the crock. Cover with the lid. You can use a towel between the lid and the crock to absorb some of the excess moisture. Cook for 30 minutes, turning halfway through. Turn Ninja off and allow a few minutes to cool. Enjoy!
****
Parmesan Chicken*, - Photo – By: Cheryl Koehler, September 24, 2014 - Parmesan Baked Chicken*, Tamyra RiselikethePhoenix Murphy, Recipe in files
My recipe is basic. I just based it from the one in the files.
Turn your Ninja to Stove Top Medium and cook chicken. When done, take out and sauté egg noodles in ¼ cup of butter, on Stove Top High. Very easy and very good.
****
Party Chicken, By: Nancy Bateman Sokoloski, December 16, 2014
AHA! We got it - thanks for your suggestions. The chicken and sour cream combo. Did it on SLOW COOK HIGH for 2½ hrs and it turned out great. Ingredients:
4 chicken breasts, boneless, skinless
Bacon strips to wrap around breasts.
1 a small jar dried beef - Looks a little like prosciutto
1 small can cream of mushroom soup, (mix with)
1 med container of sour cream
Directions:
Lay the slices of canned meat on bottom of the Ninja pot.
Lay the wrapped chicken breast on top.
Spread the mushroom soup and sour cream mixture all over the top.
Cover and cook on Slow Cook High for 2-2½ hours, depending on the thickness of the breasts.
**Added comment - I would just recommend rinsing the dried beef very well as it is salted heavily.
****
Peach-Whiskey Barbecue Chicken*, By: Tracy Markovic
Ingredients:
4 Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Yellow Onion, Diced
3/4 cup Whiskey
3/4 cup Barbecue Sauce
1/2 jar Peach Preserves
1/2 cup Water
1 Tablespoons Worcestershire Sauce
4 cloves Garlic, Peeled and Sliced
Directions:
Heat oil and butter in the Ninja on Stove Top Medium. Place chicken thighs in the pot, skin side down. Brown both sides. Remove to a plate.
Remove half the grease. Add onions to crock and stir, cooking for 2 minutes. Pour whiskey into the crock. Stir and scrape the bottom of the crock, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic slices. Stir until combined, then return chicken to the crock, skin side up. Cover and switch to Oven Setting at 300°. Cook for 30-40 minutes. (Always digital probe poultry for correct temperature.)
****
Perdue Popcorn Chicken*, By: Aurelia Dougan McCollom, June 6, 2014, - Cross Posted in Appetizers
Well... since Jennifer Hudson had some "Perdue Popcorn Chicken," I decided to try them in her Ninja. I used my Pyramid Mat that I brought out and placed the chicken. Oven temp on the package was 425°, 14-16 minutes cooking time. So, I used the same temp, and total cooking time for an internal temperature of 160° was 20 minutes. Remember, you don't need to preheat, so you are still saving time in cooking! They were very good, not really crispy, crunchy, but the chicken was cooked perfectly. The coating was not mushy. I liked the taste and the texture. (The picture with the probe, was a separate baking to test for internal temperature and accuracy in cooking time. I placed the probe after 10 minutes of cooking time. Both the 5 pieces cooked without the probe and the 1 with the probe were the same amount of time and temperature.)
****
Pesto Ranch Chicken*, By: Julie Stiles Simpson, April 6, 2016
Dinner was delicious and EASY! Adapted from lecremedelacrumb.
Ingredients:
1.5 lbs boneless skinless chicken breast (I used Perdue perfect portions)
1 jar pesto
3 tablespoons of Garrick Stolz dry ranch mix – (In the DIY Files) (or purchase a packet)
½ cup water
Directions:
Put chicken breasts in a single layer on the bottom of the Ninja pot. Sprinkle the ranch mix over chicken. Whisk pesto and water in a small bowl, and pour over the chicken. Turn the Ninja to Slow Cook High for 1 hour and 15 minutes. Add wild rice (pre-cooked on stove) and turn to the Buffet/Warm setting to hold. Our dinner was 3 hours later it was yummy!
****
PF “Chad’s” Chicken Lettuce Wraps*, By: Chad Stewart Marsh, July 11, 2017
Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Directions:
Heat olive oil on Stove Top High. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
****
Pineapple BBQ Chicken, By: Lindsey Jesionowski, September 5, 2015
Ingredients:
6 very thin boneless, skinless chicken breasts
2 Tbs. olive oil
1 bag of frozen onion and green pepper strips
1 can of pineapple chunks (drained)
Sweet Baby Ray's BBQ sauce –amount depends on how you like it
Rice, noodles or buns
Directions:
Turn your Ninja to Stove Top Medium/High. Add the oil and start browning your chicken. When almost done, add the vegetable strips. When tender, add the pineapple and BBQ sauce. Simmer until ready for dinner. Turn to Buffet/Warm to hold. (The longer you let it sit, the better). Serve over rice or noodles or on a bun as a sandwich! Sooooo good...and EASY!
****
Pineapple Chicken*, By: Shawntel Womack, October 18, 2014
Ingredients:
1/4 cup butter
1/4 cup brown sugar
2 teaspoons cornstarch
1/4 cup vinegar
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 (8 ounce) can pineapple chunks
3 pounds boneless skinless chicken thighs cut into 2 inch pieces
Oil Spray
1 Red Bell Pepper, chopped
1 medium Onion, chopped
Directions:
Turn your Ninja to Stove Top Medium. Spray the pot with cooking oil; sauté onions and bell pepper, set aside. Melt butter, stir in brown sugar until melted in. In a separate bowl, whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple chunks and juice into sauce and let simmer. Pour sauce into separate bowl and set aside.
Brown chicken pieces on Stove Top High until juices run clear. Pour the sauce on top, and add in sautéed onions and peppers.
Turn to Oven and bake on 325°F until sauce is bubbling and all is hot. Turn to Buffet to hold while fixing rice.
Serve over rice. I doubled the sauce but I like a lot of sauce.
****
Pineapple Chicken, Crock Pot - By: Julene Hibberd Dotson Evans
www.afewshortcuts.com
3-4 Chicken Breasts (about 2 lbs)
1 can of pineapple in juice (tidbits, chucks, rings, it doesn't matter)
1 medium onion
2 Tbs. soy sauce
1/2 cup chicken broth
Directions
1. Chop onion and place in crock pot.
2. Place Chicken Breast on top of onion.
3. Dump the can of pineapple (juice and all) over the chicken.
4. Dump the soy sauce and the chicken broth on top of everything.
5. Cover and cook on Slow Cook High 4-5 hours or on Slow Cook Low for 6-8 hours.
6. Serve over rice and with a steamed veggie.
HINT
Make your own rice bowls.
Cut up chicken after it is cooked. Mix with steamed stir fry veggies. Place both
over rice and top with sauce from crock pot! DELICIOUS!
****
Poblano Chicken*, By: Tammy Ullrich, November 22, 2016
Ingredients:
1.5 - 2 pounds boneless skinless chicken breasts
2 cans cream of chicken
3 Tbs. water (yes that's all)
½ cup diced Poblano peppers (I used 2 peppers, remove seeds also)
2 green onions, sliced
1 garlic clove, minced
¼ teaspoon pepper
1 cup sour cream (stir in at the END of cooking time)
For Serving:
Steamed rice
Shredded cheddar cheese
Sliced green onions
Directions:
To the Ninja pot stir together chicken soup, water, Poblano peppers, green onion, garlic and pepper.
Add the chicken.
Cover. Turn the Ninja to Slow Cook Low. Cook for 8 hours, without opening the lid during the cooking time.
When the cooking time is up, stir in the one cup of sour cream and lightly shred the chicken.
Serve over steamed rice and top with cheese and green onions.
Recipe from Real Housemoms
****
Polynesian Chicken*, By: Aurelia Dougan McCollom
Ingredients:
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
1 Tbs. chili seasoning
2 Tbs. olive oil, (or less)
1 (15-20 ounce) can pineapple tidbits, chunks, or slices in natural juice
2 Tbs. soy sauce, (regular or lite)
2 cloves garlic, minced
½ tsp ground, (or 2 tsp. freshly grated ginger)
⅓ cup honey
1 red bell pepper, cut into chunks
1 onion, cut into chunks
1 green pepper, cut into chunks,
1- 5 oz can water chestnuts, drained and rinsed
1- 8 oz can bamboo shoots, drained and rinsed - (optional)
2 tablespoons cornstarch, (or more, depending on your thickness)
Directions:
Season chicken with salt, pepper, olive oil, and chili seasoning and place in a sealed bowl or Zip-Lock bag and marinate for an hour; (give or take). Turn Ninja to Stove Top High and preheat for about 5 minutes. Sear chicken. When almost done, add vegetables. Pour juice from canned pineapple into a small mixing bowl. Add soy sauce, garlic, ginger and honey, whisk to combine. Pour juice mixture on top of chicken, add pineapple and gently stir. Cook on Slow Cook Low 2 hours. (I add the drained and rinsed water chestnuts and bamboo shoots the last 30 minutes, or if I make the slurry I add them at that time). If sauce is too thin, make a slurry of water and cornstarch, and stir into the pot. Serve chicken over white or brown rice.
****
Polynesian Chicken*, By: Terri Bionda Jacobs, - Cross posted in Lighter Fare, Weight Watchers
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
2 tsp chili seasoning (from packet or homemade)
1 (20 ounce) can pineapple chunks in natural juice
2 tablespoons lite soy sauce
2 cloves garlic, minced
2 teaspoons freshly grated ginger (or ½ tsp ground)
⅓ cup honey
1 red bell pepper, cored and seeded, sliced into 1" strips
2 tablespoons cornstarch
1. Turn Ninja to stovetop high. Season chicken with salt, pepper, and chili seasoning; sear chicken.
2. Pour juice from canned pineapple chunks into a small mixing bowl. Add Liquid Aminos or soy sauce, garlic, ginger and honey, whisk to combine.
3. Pour juice mixture on top of chicken, add pineapple chunks. Cook on low 2 hours.
4. Add bell peppers the last 15 minutes of cook time. If sauce is too thin, remove 1/4 cup of liquid and mix in corn starch until dissolved. Add back to pot and stir.
5. Serve chicken over a bed of quinoa or brown rice.
**Added comment by: Terri Bionda Jacobs
Ladies, this was great! I served over brown rice. I will say, it was a little overcooked, though. I should've taken into account the Ninja cooks faster than other slow cookers. I'm learning! I would say 2 hours on low is enough, but make sure to check the temp of the chicken with a thermometer. Otherwise, it was a hit with my 4-year old daughter, and my picky husband who doesn't like soy sauce! I used pineapple slices just because it's what I had on hand. It also looked nicer, I thought. ****NOTE: Do NOT substitute 2 tsp of ground ginger for the fresh! (I almost did and caught myself) If using powdered ginger, use only 1/2 tsp total.**** ALSO!!!! It was dee-lish! I even set the pineapple slices up against the side during cooking to brown them a little. Oh my, so good.
Nutritional notes
Yields: 6 | Serving Size: 1 Cup | Calories: 255 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg | Sodium: 468 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 16 g | Protein:18 g
****
Potato Chip Chicken*, By: Beverly Huffman Allen, March 27, 2015
Ingredients:
Boneless, Skinless Chicken Breast
Three wide bowls...
1 with 2 eggs and a touch of milk, beaten
1 with flour, peppered
1 with crushed potato chips, I used ruffled
Seasoned salt
Olive oil
Directions:
Put seasoned salt on both sides of chicken. Line your bowls up flour, egg, chips. Take chicken dredge in flour, then egg, then chips. Press on chicken to get the chips to adhere real good.
Heat Ninja to 325°. Put olive oil in bottom. (Yes, in bottom. I did not use the multipurpose pan) Put chicken in the pot and oven bake on 325° for about 30 minutes, turning half way thru. Cook till done. Enjoy!!
****
Pre-Marinated Chicken Drumsticks, By: Barbara Callahan
(Okay - silly question time. I bought some pre-marinated chicken drumsticks from Publix. Want to put them in the Ninja instead of the oven. Should I place them on the rack, in the provided small pan, or in the big pot directly with some Pam spray? The package says to put them in a small pan & bake at 350° for 45 -50 minutes, but they weren't thinking of a Ninja I am sure.)
This is what I did:
Turn your Ninja to Stove top High and brown the drumsticks. About 25 minutes. They are and nice brown (almost burned one side - lack of attention!) but they are plumping up!!! Then move them to the rack w/steam infusion. Turn your Ninja to Oven setting of 350° for about 40 minutes.
** Barbara didn’t give water amounts, but add 1 cup liquid for 10 minutes of cooking time. So 2-2 ½ cups of liquid)**
Barbara Callahan Sign of a good meal - your 3 4-legged children sit right in front of the Ninja & then watch carefully while meal is dished; then (knowing the rule) sit 5 feet away with drooling snouts! They still didn't get any (diets) but I feel accomplished tonight! My kids only eat the best don't ya know! They will get a banana treat at 8 for being so well behaved! Thanks again to all for the guidance!
****
Pretzel-Coated Chicken – Ninja Kitchen, By: Denise N Evaristo Zuniga & Trish Gratiot, December 30, 2015
Ingredients:
1 egg
2 cups butter-flavored pretzels, finely crushed
1 pound boneless chicken breast tenderloins
2 tablespoons vegetable oil
¾ cup of beer or chicken broth
½ of a 16-ounce package pasteurized prepared cheese product, cut up
1 teaspoon Worcestershire sauce
1 teaspoon spicy brown mustard
Directions:
Beat egg in shallow dish. Pour pretzel crumbs onto plate.
Dip chicken into egg. Coat chicken with pretzel crumbs.
Pour oil into pot.
Turn the Ninja to Stove Top High and heat the oil. Add the chicken to the pot. Cook uncovered 10 minutes or until chicken is browned on both sides and cooked through.
Remove chicken from the pot, lightly cover, and keep warm.
Pour beer into pot and heat to a boil. Add cheese, Worcestershire sauce, and mustard.
Cook uncovered until cheese is melted and mixture is smooth, stirring often.
Serve sauce with chicken.
****
Pumpkin Beer Chicken Tacos*, By: Gina Mari Knotts, October 28, 2015
Ingredients:
For the Taco Filling:
2 pounds boneless skinless chicken breast
1 packet taco seasoning
1 teaspoon kosher salt
½ teaspoon red chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon cinnamon
½ cup pumpkin puree
1 bottle pumpkin ale, like saranac
1 cup chicken broth
For the Taco Shells:
12 corn tortillas
cooking spray
For the Pumpkin Sriracha Sauce:
½ cup sour cream
2 tablespoons heavy cream
2 tablespoons pumpkin puree
1½ teaspoons sriracha chili sauce
pinch of salt
Toppings:
guacamole and shredded cheese
large orange bell pepper, diced
Directions:
Add all the ingredients for the taco filling into your Ninja. Turn to Slow Cook Low for 4-5 hours, or until the chicken shreds easily with a fork.
Remove the chicken breasts from the Ninja and place in a large bowl. Shred with two forks and set aside.
Pour the sauce from the pot into a large measuring cup or bowl. Add the shredded chicken back to the Ninja and add in enough of the sauce to coat the shredded chicken, but not too much to make it loose. About 2 cups should be enough.
Turn the Ninja to Buffet/Warm setting to keep warm while you make the taco shells.
Take a corn tortilla and make a cut from the center out to one side. Place it into a muffin tin pushing down on the bottom and forming the sides around to make a cup. They don’t have to look perfect, just fit them in as best as you can.
Repeat with the other 11 tortillas, spray the shells with cooking spray and bake in your regular oven for 8-10 minutes at 400°F until crisp and slightly browned.
Remove the taco shells to a platter and start assembling the tacos.
Place a large scoop of shredded chicken into the center of a taco shell, then top with a scoop of guacamole and a few diced peppers.
Place the pumpkin sriracha sauce into a sandwich bag and snip off a small piece of one corner. Squeeze the sauce onto the tops of the tacos. Alternately, you can place a dollop of the sauce on top of the guacamole if you don’t want to use the sandwich bag. Serve immediately.
****
Quick & Easy Lemon-Pepper Chicken with Vegetables*, By: Allana Alla Robinson, October 25, 2016
Ingredients:
2.5 lbs chicken breast tenderloins
2-4 lemons - used for fresh juice
1 green bell pepper - cut into strips
1 bundle scallions - cut into bite size pieces
2-3 handfuls fresh string beans
Plain Bread Crumbs
Lemon Pepper Seasoning
Olive oil
Prep:
Prepare vegetables based on notes above then seasoning them with lemon pepper seasoning (to taste) - set to the side
Add juice from 2 fresh lemons into a bowl - add more lemon juice as you go if needed (I ended up using 4 lemons)
In a separate bowl, create a mixture of bread crumbs and Lemon Pepper Seasoning (to taste, but enough to give flavor)
Dip chicken breast tenderloins into the lemon juice and allow for them to sit in the juice for 15-20 seconds (I did 3 at a time). Once the time is up, dip each chicken breast tenderloin into the mixture of bread crumbs and lemon pepper seasoning - flip 2-3 times to get a nice coating - repeat for each chicken breast tenderloin
Recipe:
**cook with the lid off
1) To the Ninja pot, add olive oil then add in the coated chicken breast tenderloins. Turn the Ninja to Stove Top High.
2) Monitor the chicken breast tenderloins and once the first side browns nicely, gently flip and brown the other side. Add a dash of lemon pepper seasoning (to taste). Once ready, remove from the Ninja.
3) Add in seasoned vegetables to the Ninja pot (no need to clean it out) and add a splash of olive oil. Saute the vegetables until they reach your desired tenderness.
****
Quick Chicken and Linguine Primavera
Need an easy mid-week meal through the holiday crunch? This delicious meal takes less than 30 minutes, plus it’s filled with healthy ingredients.
PREP: 5 minutes • COOK: 20 minutes • SERVE: 5-6
Ingredients
2 tablespoon olive oil
1¼ pound chicken tenders
3 cloves garlic
13.25 ounce box of whole wheat linguini
4 cups chicken broth at room temperature
¼ cup white wine (or water)
1- 10-ounce bag frozen carrots, cauliflower and broccoli
2 tablespoons lemon juice and zest
½ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
1. Set to Stove Top High and heat oil. Add chicken tenders and sear on one side, about 2 1/2 minutes, and add garlic; brown for another 2 ½ minutes.
2. Add linguini, broth, wine, frozen vegetables, lemon juice and zest and cover and cook for 20 minutes, stirring occasionally.
3. Stir in parmesan cheese and garnish with fresh herbs.
** If you want to add fresh vegetables, simply add during the last 5-7 minutes of cooking.
****
Ranch Chicken, Green Beans & Potatoes*, By: Amanda David Hock, April 19, 2015
Chicken breast cut up (as you like) fresh green beans and red potatoes cut into chunks. Layer in pan. Sprinkle with 2 Tbs. Ranch dry seasoning and then pour ½ cup melted better. Cover with foil. Pour 4 cups water into bottom and put rack and dish with chicken on rack. Cover with lid and cook on Oven setting of 300°F for 1 hour.
****
Ranch Chicken with Vegetables & Potatoes*, By: Carol F. Neuman, July 16, 2015
Ingredients:
1 whole cut up frying chicken (skin removed)
1 package of frozen vegetables
3-4 potatoes, quartered
1 ranch dressing packet
1 chicken gravy packet
1 stick of margarine, or butter
Directions:
Let the Ninja heat up about 5 minutes on Stove Top High. Then brown your chicken pieces with your favorite seasonings. You do not need any added oil or margarine. After the chicken is browned, sprinkle the packets over the chicken pieces.
Add your potatoes, and package of frozen vegetables, and the stick of margarine.
Turn your Ninja to Slow Cook Low. The Ninja automatically sets the timer for 8 hours. You are all set to go!
****
Ranch Style Chicken*, By: Tracy McCollom Giles
Ninja 3-in-1 Cooking System Recipes
Ingredients:
4-6 boneless chicken breasts or tenderloins
2 cans cream of chicken soup
3/4 cup sour cream
1 packet of Hellman's Ranch Dressing or store brand
Directions:
Put chicken in pot. Mix soup and sour cream together. Pour over the chicken. Sprinkle dressing on top of soup mixture. DON’T STIR! Put the lid on the Ninja and turn to Slow Cook Low for 7 hours. Serve with mashed potatoes. The soup mixture makes a gravy.
(I used a 3 lb bag of frozen tenderloins. I also added whole mushrooms 20 minutes before serving.
****
Rewarming A Costco Roasted (Rotisserie) 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.
****
Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Ingredients:
16 ounces Turkey Brine Seasoning
10-13 pound thawed turkey
1 gal + 4 quarts
fresh water
Large stockpot or brining bag
1 stick butter
**(For the Chicken:)** I used about a third of the bag of seasoning--it was a 6 lb. chicken--in about a gallon of water. Then I melted half a stick of butter and shaved shallots and garlic into it. It tasted wonderful.
Directions:
Bring one gallon of water to a boil, and then add the Turkey Brine Seasoning. Take off the heat and let cool to room temperature. Add 4 quarts cool water. Stir well.
Rinse your thawed or fresh turkey well under cool water in your sink. Remove the giblets and packages from inside the turkey. Retain them if you plan on making turkey gravy.
Place the turkey in the large stockpot or brining bag. Pour the cooled brine solution in with the turkey. Be sure to fill around the outside and inside of the bird. Cover (or close the bag well) and place in the refrigerator for 24 hours.
Remove the turkey from the brine and rinse the bird very well. Use a colander to catch the herbs when you pour out the brine.
Place the bird on a greased rack in a roasting pan. Tuck the wings under the bird and tie the legs together with cooking twine. This will ensure even cooking. Add 1/2 cup water to the bottom of the pan. This will help retain the moisture in the bird and keep the juices at the bottom wet for gravy-making later.
Cover the bird and pan tightly with aluminum foil. Bake at 325 degrees for 2 hours.
Remove the aluminum foil. Melt the stick of butter and using a heat-safe brush, apply the melted butter to the bird. This adds flavor and will make the skin a wonderful golden brown color.
Increase the oven temp to 375 degrees and place the turkey back in the oven, uncovered. Bake the turkey for another 30 minutes, baste with butter again, and check the internal temperature in the thigh of the bird with a meat thermometer.
Continue cooking for 30-minute intervals, basting with butter and checking the temperature until the internal temperature is 165 degrees in the upper thigh of the bird.
When the safe temperature is reached, remove from the oven and place on a tray to rest. The bird will actually continue to cook for a few minutes. Cover tightly with aluminum foil and leave undisturbed on the counter for at least 20 minutes while you finish up your sides. The turkey will carve much easier if you let it rest.
**Added comments:** I had a lot of broth leftover from the brined chicken I made but not a lot of chicken so I just cut up and browned a pound of smoked kielbasa. Then I added the broth, the leftover chicken, a large onion chopped up, 6 sliced carrots and 6 small red potatoes cut in chunks. In a little while I'll go add some chopped cabbage but I don't want that to over-cook. I have it on Slow Cook High. It smells really good!
****
Roasted Chicken*, By: Michelle Painter Williams, September 5, 2016
I removed as much skin as I could and trimmed the fat. I don't recommend doing this unless you are on a diet like me!
I sprinkled the bird with a honey garlic rub, onion powder, salt and pepper. I cut up three stalks of celery, an onion, parsnip and carrots. This was a base for the bird to sit on. You can also use the “red rack” or foil balls. Adding the chicken to the pot, turn the Ninja to Slow Cook Low for 8 hours. This was cooking during the night, and the unit went to Auto Warm. No liquid was added, as the chicken made plenty of it’s own juices. You can then use the juices to make a sauce is desired. Feel free to eat the vegetables or you can also save the vegetables to freeze to be used for making broth, along with the carcass.
Ideas for the chicken: Slice the breast into thick pieces, and put them and some of the liquid from the pot to keep them moist. Be sure to take all of the meat off of the bones. You can then use it for many chicken dishes calling for shredded chicken or in salads.
Freeze in measured packages for future use.
****
Roasted Chicken, By: Connie Mills, August 29, 2016
I roasted a 4.3lb organic whole chicken that came out very moist. I did not use any water. I cleaned the chicken & dried it. (Patted dry with paper towels after rinsing). Put the pyramid mat in the pot, then the chicken directly on the mat, breast side up. I made a Hoisin Bourbon Chili glaze & put over the top of the chicken. (Use ½ of the sauce). Turn the Ninja to the Oven setting of 350°F, for 1 hour. At the 1 hour mark, check the leg/thigh internal temperature. This chicken the temperature was 164°F, so I removed it and covered the chicken with tin foil while I finished the vegetables. Unbelievably moist breast, no dryness at all. The bottom of the chicken was crispy but not burned. Even after a slow reheat the next day in the microwave the breast was tender & moist.
Hoisin Bourbon Glaze, By: Connie Mills, August 29, 2016 – Cross Posted in Glazes
Mix the following ingredients together
1/3 cup Hoisin sauce
2 Tbs. Bourbon
2 Tbs. Seasoned rice vinegar
2 Tbs. Maple syrup
1½ tsp minced fresh peeled ginger
1½ tsp fresh lime juice – I didn’t have so used, 1 tsp of key west key lime juice
½ tsp chili paste w/garlic – I didn’t have chili paste with garlic, so I used regular chili paste (from Chinese market) & added ¼ tsp powdered garlic.
1 clove fresh garlic minced - I found a jar of minced ginger at a Chinese market Directions:
Oven roast without steam, grill or putting in a rotisserie oven. Warm the remaining sauce to serve as a dipping sauce. We had rave reviews from our guests.
*I also used half as marinade for a 2 lb pork loin. Place the pork loin in a food saver and pour half of the marinade over. Marinade for at least 2 hours.
****
Roasted Chicken, By: Barbara Sue Andrews, May 30, 2016
Ingredients:
1 whole chicken
Rub: 1 tablespoon each: paprika, black pepper, and garlic powder, salt & ½ teaspoon of oregano
olive oil
3-4 red potatoes, quartered
3-4 carrots, sliced
minced garlic
1 onion, cut into chunks
Directions:
Rub the chicken first with olive oil, then the rub. Put it on the rack and bake on the Oven setting of 425°F, for 30 minutes or so.
Remove the rack. Add olive oil potatoes, carrots, garlic, and onions. Return the rack to the Ninja. Add a meat thermometer, and let it roast until the thermometer reaches 165°F.
(I found these little thermometers that are specific to beef, pork, or poultry that are small enough to leave in the chicken and still replace the lid.)
Not only was the chicken DELISH, but the meat droppings and the olive oil underneath along with the veggies made a fabulous gravy! Yum!
FYI – I will change to a half tablespoon of salt for the next time. Use to your own taste.
****
Roasted Chicken*, By: Lori Parker, March 30, 2015
Ingredients:
1 can of Cream of Chicken soup
½ can water
1- 6 lb chicken
Weber Kick'n Chicken Seasoning
6 peeled whole carrots
Directions:
Pour soup mixed water in the bottom of theNinja.
Place your chicken that has been seasoned inside and out. Stuff the carrots into the chicken. Place the chicken on the rack and add to the Ninja.
Cook 30 minutes at 375° then reduce to 350° and cook another 1½ hours adding water if needed.
Put carrots in a bowl, cut to bite size pieces and season with salt and pepper.
Cut up chicken and place on a serving platter.
Pour gravy from soup into a gravy boat to spoon over chicken.
I can't tell you how delicious this is. SO GOOD!
****
Roasted Chicken, By: Belinda Wall, August 14, 2014
Ingredients:
Roasting chicken
Mrs. Dash Southwest Chipotle Seasoning Blend, (or your favorite seasoning)
chopped garlic
red onions
Salt and pepper
2 cups chicken stock
Directions:
Turn your Ninja to Stove Top High and brown on all side with olive oil. Sprinkle with Mrs. Dash. Place chopped garlic and red onions in cavity. Add salt and pepper. Place on the rack, breast down. Pour the chicken stock in the pot. Turn your Ninja to Oven setting of 350* for 1 ½ hours. Very juicy, and falling off the bone. Yum!
****
Roasted Chicken*, By: Melanie Cristal
Ingredients:
Perdue chicken, or your favorite brand
Olive oil
Seasoning salt
Italian Spices
McCormick Rotisserie Chicken Spice
Minced garlic
Chopped red onion
Chicken broth
I made the best roast chicken ever today! I make them about once a week but just one time before in the Ninja, when I used the recipe in the book with searing and rosemary. That was pretty good but tonight's beat everything else, even oven roasting.
I had a big Perdue chicken and brushed olive oil on it, added seasoning salt, Italian spices (that's what it is called) and enough McCormick rotisserie chicken spice to make the skin dark. Then I stuffed minced garlic and chopped red onion in the cavity and put chicken broth (I use low sodium, fat free but you can use any) beneath the rack, put the chicken on the rack and baked at 350° for an hour. At that point I added more broth, it needed it, and baked for another hour or so until the internal temp reached 180°. Oh my goodness! The chicken was moist and full of flavor, it didn't need any salt and pepper. And the gravy in the bottom was incredible! It made a lot, I stirred it around while still in the pot because it was actually a pretty thick gravy. I really loved this chicken and will be making it again this way for sure.
**Added comment**Amy Hamilton
I've made this chicken in my Ninja but used Mrs.Dash salt free chipolte seasoning, it was amazing!
****
Roasted Chicken* No liquid!, By: Sherri Bebee
I washed and dried chicken. Sprayed the pot and the rack. Made a glaze of approximately ¾ cup honey and 1/3 cup Dijon mustard with chardonnay. Added a couple drops each of oil, balsamic vinegar, and Worcester. Spread 3/4 of glaze over chicken. Baked on rack for 30 min with lid at 350°. Poured the rest of glaze over chicken and cooked until done using temp probe. When picking up lid be careful about condensation. If it drips back into pan it pops everywhere. Tilt lid away from Ninja
It is really good. The skin was not crispy but who cares. It was so simple. The bottom of the pot was a big thick black hard black crust from drippings but was so amazing that it all came out in one piece. Clean up was a breeze. Now I really love the Ninja. I am sold!
****
Roasted Chicken - Whole Chicken*, By: Mitzi Arredondo, September 20, 2015
Ingredients:
4½-5 lbs whole chicken
rosemary and herb seasoning – to taste
1 tablespoon butter
½ Fuji Apple, sliced
2 Serrano Peppers, whole
½- ¾ cup chicken broth
Directions:
Rub the chicken with butter. Season with the rosemary and herb seasoning. Place the chicken in the pot. Place the sliced apple and whole peppers around the chicken. Add the broth. Insert a digital probe if possible before baking. Turn your Ninja to Slow Cook High for 4-4½ hours. (If unable to insert probe during baking, be sure to test after the baking time for doneness). It came out delish, tender and juicy also very flavorful. Family loved it! (My first dinner in Ninja)
****
Roasted Chicken - Whole Chicken*, By: Trish Obrien, April 11, 2015
Ok , I know cooking a chicken in the Ninja; not a big deal. I just need to share this. I used a simple Stove Top Stuffing, I added a ½ package of Salad Pizzaz, (not one pictured, that one got tossed), the cranberry nut one. I mixed it with my stuffing along with sautéed onion and celery. The thing that made it taste so look good was instead of broth or water I used a can of cranberry sauce. I melted it down to a liquid, then added my sautéed onions and celery along with my Cranberry Salad Pizzaz to the stuffing mix. I stuffed the chicken. Put 2 cans of chicken broth in the Ninja. I then place the stuffed chicken in my pyrex dish and place on the rack. Turn the Ninja to the Oven setting of 350°. Steam bake for 1 hour and 45 minutes. This is the most tender, juicy chicken and very favorable stuffing. I topped the chicken with some garlic olive oil, sprinkled rosemary and basil on top. When it was done it sprinkled some paprika to make it look pretty.
****
Roasted Chicken - Whole Chicken, By: Wendi Hacker, February 7, 2015
I did a whole chicken in the Ninja. Season with dried rosemary, onion, and garlic powder. Put 1 cup stock in bottom of the pot and the chicken on the rack. Turn your Ninja to Oven setting of 250° for 3 hours. It was very tender and hard to get out of Ninja in one piece. It was falling off bone! Super moist! When the stock evaporated, I did not add more. Just let it finish. I will never use the oven for chicken again! I just wish the skin could get crisper. I will use chicken for shredded tacos, bbq sammies, and if any left, chicken roll ups with lettuce.
****
Roasted Chicken - Whole Chicken*, By: Lisa Tanner, June 3, 2014
Ingredients:Whole chicken - Whole Foods
4 large carrots.
One medium onion
Mrs dash spice
Beer can chicken spice
One orange - cut and sliced
Directions:
Cook on Slow Cook Low for 8 hours.
Meat is falling off the bone. Sooo yummy
This question was never answered. Use your best judgment. I would brown then add to rack. - Hi Lisa Tanner.. I see you have it on the rack. Did you brown it at all or just go directly to the rack? Did you add any liquid to start, or did it make its own? Slow Cook Low for 8 hours?
****
Roasted Chicken - Whole Stuffed Chicken*, By: Danielle Keniston-Foss, November 11, 2015
Ingredients:
1 whole medium onion
1 onion, cut up
1 tablespoon of dry ranch dressing
½ stick of butter with a pat of it inside chicken
Rachel Rays perfect poultry seasoning – to taste
2 tablespoons of dry onion soup mix and
¼ - ½ cup broth
Directions:
Season the cavity with poultry seasoning. Add the onion to the cavity with 1 pat of butter. Place the chicken in the pot. Top with the ranch dressing and remaining butter pats to the top of the chicken. Add chicken broth and dry onion soup mix to the pot, along with cut up onion. Turn your Ninja to Slow Cook Low for 7-8 hours. Test for doneness with digital probe to reach 165°F.
****
Roasted Chicken - Whole Stuffed Chicken*, By: Delray Busch, August3, 2015
Ingredients:
1 whole chicken
3 cups chicken broth
Poultry seasonings, to taste
Italian seasonings, to taste
Onion powder
Salt, to taste
1 onion, chopped
3-4 celery stalks, chopped
3-4 carrots, chopped
Rice – optional
Directions:
Prepare chicken. Season with poultry seasoning, Italian seasoning, salt and onion powder. Sprinkle cavity with salt and onion powder. Fill with celery, carrots and onion. Add 3 cups of chicken broth to the pot. Mist with your favorite oil or spray the rack. Place your chicken on the rack. Turn to the Oven setting of 275°F for 2.25 hours. I served the chicken over seasoned rice. It was Fantastic!!
****
Roasted Chicken with Apples & Cranberry Dressing in A Ninja, By: Kathleen Valentine
6 lb. roasting chicken
cracked black pepper
marjoram
4 cups of chicken broth
2 MacIntosh apples, cut up and cored
1 large onion, chopped
1 cup of dried cranberries
1/2 bag of Pepperidge Farm Stuffing Mix
First I washed the chicken and rubbed it with cracked black pepper and marjoram, an herb that I love. I set the Ninja to Stovetop High and, when it was hot, put the chicken in and seared it about 7 minutes on the top then flipped it and seared it on the bottom. I removed the chicken (which wasn't easy but I got my big tongs out and that did the trick.)
Next I turned the Ninja to Oven and set it at 375° for 75 minutes. I added 4 cups of chicken broth. Then I cut up and cored 2 MacIntosh apples and chopped up 1 large onion. I stuffed half of this inside the chicken and placed the rest in the broth in the bottom of the Ninja. I nestled the chicken in the roasting rack, put it back in the Ninja over the broth, put the lid on and let it cook.
When the 75 minutes. were up, the Ninja turned itself to “Warm” and I removed the rack (which was also a challenge) and put it aside. In the bottom of the pot was a lovely, thick broth—the apples had completely melted and the onions were almost melted. I stirred into it 1 c. of dried cranberries, and half a bag of Pepperidge Farm Stuffing Mix. I turned the Ninja to 250° for 20 minutes, covered and let it cook while I cut up the chicken.
The chicken was absolutely luscious—falling apart and so flavorful and moist it amazed me. When the Ninja turned off, I opened it and the Stuffing was done with a lovely, golden crust on the bottom. It made a delicious dinner.
Today, I had part of the leftovers for lunch and I'm impressed at how good it is even cold. The chicken is still juicy with lots of flavor. The bottom crust on the stuffing is crisp and delicious.
****
Roasted Hen 5 lbs*, By: Amanda Dawley
Brown Hen on all sides. Pour water or chicken both (or combine) to just under the rack. Place on the rack. I put it on slow cook low for like 3-4 hours which made more juice to steam with then I put it on 350 for 2 hours and then put it on buffet until we were ready to eat... The corn I did the same steam feature but bumped it to 425° and it took 30-45 minutes.
**Added comments:** I took the chicken off the rack and put corn on the rack and have started to steam them with the broth!
The only thing not in the ingredients pic is Buttermilk I had a cup about to go bad in a few days and had read that it makes chicken moist!
****
Roasted Organic Chicken*, By: Kelly Cristina
Ingredients:
Whole Organic chicken
1 teaspoon of minced garlic
1 medium onion, chopped
1 teaspoon of olive oil
Seasonings, (black pepper, mix herbs, sea salt)
1 teaspoon of saffron
15 oz jar Masala Simmer Sauce
Make a base with 1 teaspoon of minced garlic and chopped onions and spoon of olive oil brown on Stove Top High until it becomes golden (3 -5 minutes).
Season the chicken with black pepper, mix herbs, & sea salt, and placed on top of the rack, I add one cup of hot water with a teaspoon of saffron.
Stove Top High to fully cook the chicken for 35- 40 minutes. Check your chicken; (digital probe); organic chickens cook faster, (my own experience.) I took the whole chicken off of the rack, placed it on an open oven safe tray. Spread the Masala sauce on it and broil it @ 500° for about 10 minutes. (The trick to crisp the skin of the chicken is to spread some of the Masala sauce; only use half the jar.)
While I have the chicken under the broiler, steam some vegetables in the Ninja using Stove Top High. I used carrots and asparagus, adding an extra cup of water to the broth. Once the chicken is crispy place it on top of the vegetables and its ready to serve. I made mashed potatoes to go with it.
**Added comments from Kelly Christina:
I am originally from Brazil and we go heavy in garlic, onions and spices, but I only added one medium onion and a teaspoon of minced garlic so it would not take away from the taste of the Masala, but I would still have my garlic and onion that the whole Brazilian family loves.
You can make your own blend of herbs I've used lisy from www.lisycorp.com
The saffron I used also is from Iran
http://www.amazon.com/Mehr-Saffron-Premium-0-18-Gram/dp/B007P4X380/ref=sr_1_2?s=grocery&ie=UTF8&qid=1390173498&sr=1-2&keywords=saffron+iranian
go easy on the saffron it’s strong and you really only a pinch.
****
Roasted Red Pepper, Basil, Mozzarella Stuffed Chicken*, By: Randall McGouirk, September 15, 2015
Ingredients:
1 Package of Boneless Skinless Chicken Breast – (3-4 breasts)
1 Jar Roasted Red Peppers
2 Cloves Garlic, (peeled)
1 Fresh Bunch of Basil
1 tsp Dried Basil
1 tsp Dried Italian Seasoning
1 Fresh Ball of Mozzarella Cheese
1 Fresh Block of Parmesan Cheese, Grated
Directions:
Slice Chicken Breast lengthwise (butterfly style). Slice mozzarella cheese. Sprinkle chicken with Italian Seasoning and place mozzarella slice on chicken with a roasted red pepper and fresh basil leaves. Fold chicken over with and pepper and cheese inside. Continue with remaining chicken breasts. Sprinkle with dried basil on top. Place pyramid mat in the Ninja and place chicken breast(s) on mat. Turn your Ninja to the Oven setting of 375°F, for 45 minutes or until chicken is not pink inside. (Digital probe to test.) Once done, place additional slice of fresh mozzarella on top of stuffed chicken and top with fresh grated parmesan cheese. Bake an additional 10 minutes or until cheese is fully melted. Once done, plate. To make the asparagus (just follow the directions in the Ninja cookbook). This is a HEALTHY meal. Enjoy everyone!
**To complete the meal: Asparagus with Lemon Aioli*, Ninja Recipe Book, May 5, 2014
Ingredients:
1 lemon
1/3 cup light mayonnaise
1 small garlic clove, minced
¼ teaspoon salt
Ground black pepper
1 cup water
1 pound asparagus, trimmed
Directions:
Grate ½ teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
Pour water into pot. Place roasting rack into pot. Place asparagus on rack. Set Oven to 350° for 10 minutes. Cover and cook until asparagus is tender.
Season asparagus with additional salt and black pepper. Serve with lemon aioli.
****
Roasted Split Chicken Breast*, By: Rita Ramos, April 30, 2014
The other day I bought a package containing two huge split chicken breasts. I thought they’d be good roasted in the Ninja 3-in-1.
For the rub, I didn’t measure but I’d guess:
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. black pepper
1 Tbs. Ancho chile flakes
1 Tbs. red pepper flakes
1 Tbs. oregano
1 Tsp sea salt
1 Tsp poultry seasoning
Pat the chicken dry and rub the chicken well and cover in plastic wrap. Let it hang out in the fridge for as long as you’d like. I left it there for about 5 hours.
Get your Ninja 3-in-1 out. You will need the roasting rack and black multi-purpose pan.
Set the Ninja to Oven 350° and put the roasting rack into the Ninja pot.
Spray the multi-purpose pan with a non-stick spray. I used Bertolli Extra Light Olive Oil Spray. Place the chicken into the multi-purpose pan and spray the chicken lightly with the Bertolli spray (or drizzle olive oil if you don’t have the spray).
Do not add any other liquid to this.
Put the whole thing into the Ninja pot and let it roast for about 1 hour to 1.5 hours.
When the chicken was almost finished, The Mister got the Papas Fritas going. (Fried potatoes — scrub 1 large russet potato and slice it very thin. Fry the potatoes in batches placing each finished batch on paper towels to drain. Lightly salt the potatoes.)
While The Mister was doing the potatoes, I got the fresh green beans going. (Put the green beans into a pan, drizzle with olive oil and sprinkle with dried basil, garlic powder, white pepper, red chili flakes. Add a minced garlic clove to it all and about 1/4 cup of chicken stock. Cook over medium high heat until done to your liking. We like ‘em still crispy fresh.)
Dinner!
The chicken was extremely moist and tender. There wasn’t a lot of skin on these pieces of chicken and we weren’t going to eat it anyway. If you like your chicken skin crisp, you may want to put the chicken into a regular oven for a few to crisp up the skin.
These chicken breasts were seriously huge so there were a lot of leftovers. I plan to boil it all and make some stock.
****
Roasted Whole Chicken, By: Jack Connolly, December 29, 2016
Ingredients:
6 lb whole chicken
olive oil, pepper and onion powder – for rub
1 cup wine
3 cups water
1-2 onions, cut in slices
3-4 celery ribs
1 garlic, minced
1 tsp. Italian seasoning
Directions:
Add the wine, water, onion, celery, garlic and seasonings to the Ninja pot.
Add the rack to the Ninja pot. Place the seasoned chicken on the rack. Turn to the Oven setting of 375°F, and bake for 1 hour. After the hour, reduce to 325°F and bake for 45 minutes longer. Use your digital probe to test for doneness. It was great!! Very moist & flavorful.
****
Roasted Whole Chicken*, By: Tracy McCollom Giles, October 22, 2014
I took a whole chicken (5.77 lbs) sprinkled Natured seasoning, I then seared it on oven setting 425°F. After it browned I removed it and added the rack and placed chicken breast side down on it. I then added thyme, a little salt, and minced garlic to top of chicken. Cook at Slow Cook Low 7hrs. I checked it at a little over 5 hours it read 180°F. I left it the 7hrs. (We were not ready to eat at that time) DONT ADD LIQUID! This was VERY juicy.
**Added comment by: Aurelia Dougan McCollom – Basically after browning it took just over an hour per pound to fix a whole chicken on Slow Cook Low.
****
Roasting A Whole Chicken*, By: Heather Reilly Powell
Grabbed a whole chicken on sale while at Giant and decided to roast it in the Ninja for dinner on the rack. I used some herb basting oil from Wegmans, a little kosher salt and pepper, a tiny bit of garlic salt, and some Penzey's Spices Fines Herbs and poured some chicken broth in the bottom. It smells SO GOOD in here right now!
I cooked it ON THE Oven setting of 350° for an hour, basted with more oil and added some broth to the bottom, and then let it go for about another 40 minutes.
****
Root Beer Honey BBQ Chicken Legs*, By: Vaundra Hall, April 6, 2015
Ingredients:
8 Chicken Legs
Seasonings. ....I used Pepper, Adobo, Seasoned Salt, Granulated Garlic Powder, Accent & Spanish Smoked Paprika. (No measurements I just sprinkled each on top and rubbed it in.)
1 onion
5 cloves of garlic
1- 14.5 oz Less Sodium Chicken Broth
1- 16.9 oz Root Beer
1- 18 oz Sweet Baby Rays Honey BBQ Sauce
Directions:
Add cut up onion, garlic cloves & broth to your Ninja pot.
Place rack. Spray with olive oil and add seasoned legs.
Cook on Slow Cook High for 2 hours.
Turn to Buffet setting and take out legs and rack. Spoon out the onions, garlic & broth.
Place legs back in to the Ninja pot.
Mix BBQ sauce and Root beer and pour over the legs.
Cook on Slow Cook High for 1 hour (I turned legs every 15 minutes just to keep coated)
Serve with your favorite sides
****
Rotisserie Chicken*, By: Gregory Smith, February 9, 2015
Add seasonings and butter to the chicken. Brown in the Ninja on all sides on Stove Top High. Turn the Ninja to Oven setting of 375° and place on the rack for 1 hour, 15 minutes. Add 1½ cups of broth with green beans, onions, and baby red potatoes under the rack.
****
Rotisserie Chicken*, By: Chris Hewes, November 4, 2014
Ingredients:
1 roaster and the ingredients listed below rubbed on the chicken
1/2 cut up onion
4 cups of chicken broth
Rub with following:
2 tsp of kosher salt
1 tsp Italian seasoning
1/2 tsp of cayenne pepper add more if desired
1/4 tsp allspice
1/2 tsp garlic powder
1 tsp of paprika
2 Tbs. of black pepper
1 tsp of brown sugar
Directions:
Stuff 1/2 cut up onion inside chicken. 4 cups of chicken broth in bottom of pot. Put rubbed chicken on rack and place in your Ninja. Cook on Oven setting 375°about 1 1/2 hrs. yum yum, yum.
Well that's a keeper for sure. I cooked the chicken until 170°F and then (blasphemy) I put it uncovered in the convection oven to crisp up the skin. I then added more chicken stock and a slurry of corn starch to the drippings in the ninja and made a gravy (I had the giblets et al in the bottom of the pan while steam roasting). Strained the gravy and had the Absolute moistest white meat ever (and I'm not a white meat fan). Was a little spicy but I think I went a little heavy on the cayenne pepper. Thanks to whomever posted this recipe originally!!!
Ingredients:
The only modification I made to the recipe in the file is to 1.5x the seasoning since it is a big bird and to rub the skin with softened unsalted butter before putting the seasoning on.
****
Rotisserie Chicken – Purchased Precooked*, By: Lauren Scerbak, February 20, 2020
Ingredients:
1 rotisserie chicken – precooked
1 cup water – for Ninja pot
Directions:
Add the water to the Ninja pot. Place the chicken on the roasting rack. Add the rack to the pot.
Select the Oven setting of 350°F for 5-10 minutes.
*Added comment by: Aurelia Dougan McCollom – If you have the actual Steam setting, you can preset the time for 5-10 minutes. (You will not set an Oven temperature if using the Steam setting.)
Add the water to the pot. Place the lid.
Press the Steam button.
Select the time by dialing in the minutes.
Press Start. The unit will alert you that it is preheating with the letter “P”.
Place the chicken on the multipurpose rack. When ready it will beep to signify it is now ready. Carefully remove the lid, and place the rack.
When done, it will alert you to remove the rack. The unit will however go to the Stay Warm mode if you wish to leave the rack in place.
*If the unit happens to run out of water, it will pause until more water is added, or you can shut off the Ninja if it is close to turning off.
****
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:
Ninja Chicken*, By: Jayne Loftice Nordin
Ninja Chicken & Rice - My Inspiration*, By: Pam Lajoie, April 10, 2015
Ninja No Peek Chicken*, By: Joni M. Reed
Not so Crispy Cheddar Chicken!, By: Sandra Mancuso
Olive Garden Salad Dressing Chicken, By: Carol Breitweiser Essig, January 8, 2018
One Awesome Roast Chicken with A Really Unique Flavor*, By: Brian M Almashie, May 21, 2014
One Pot Garlic Ranch Chicken*, By: Jill Allmandinger Moyer, June 24, 2015
One Pot Garlic, Sage & Savory Chicken*, By: Arlene Gordon, June 15, 2016
One Pot Turkey Marsala
Onion Soup Chicken, By: Rebecca Collins, August 8, 2018
Orange Chicken*, By: Claudia Davis, May 30, 2013
Orange Chicken*, By: Claudia C. Davis, July 3, 2016
Orange Chicken*, By: Diane Lombardo, September 24, 2014
Orange Chicken, Slow Cook
Oriental Citrus Hen*, By: Bonnie Smith, June 26, 2016
Orzo Chicken, By: Janis Guin Sampson, January 8, 2018
Oven Baked Fajita #1, By: Aurelia Dougan McCollom
Oven Baked Fajitas* #2 (Ninja Updated), By: Mary Director
Oven Ready Whole Seasoned Roaster*, By: Barbie Kempf, December 10, 2016
Panko Crusted Cheese Stuffed Chicken Breasts*, By: Sky Holzhauer-Lugo, January 28, 2015
Papi's Stir Fry Chicken*, By: Jimmy Wright, September 19, 2015
Parmesan Baked Chicken*, By: Tamyra RiselikethePhoenix Murphy
Parmesan Chicken*, - Photo – By: Cheryl Koehler, September 24, 2014
Party Chicken, By: Nancy Bateman Sokoloski, December 16, 2014
Peach-Whiskey Barbecue Chicken*, By: Tracy Markovic
Perdue Popcorn Chicken*, By:Aurelia Dougan McCollom, June 6, 2014
Pesto Ranch Chicken*, By: Julie Stiles Simpson, April 6, 2016
PF “Chad’s” Chicken Lettuce Wraps*, By: Chad Stewart Marsh, July 11, 2017
Pineapple BBQ Chicken, By: Lindsey Jesionowski, September 5, 2015
Pineapple Chicken*, By: Shawntel Womack, October 18, 2014
Pineapple Chicken, Crock Pot - By: Julene Hibberd Dotson Evans
Poblano Chicken*, By: Tammy Ullrich, November 22, 2016
Polynesian Chicken*, By: Aurelia Dougan McCollom
Polynesian Chicken*, By: Terri Bionda Jacobs, - Cross Posted in Lighter Fare, Weight Watchers
Potato Chip Chicken*, By: Beverly Huffman Allen, March 27, 2015
Pre-Marinated Chicken Drumsticks, By: Barbara Callahan
Pretzel-Coated Chicken – Ninja Kitchen, By: Denise N Evaristo Zuniga & Trish Gratiot, December 30, 2015
Pumpkin Beer Chicken Tacos*, By: Gina Mari Knotts, October 28, 2015
Quick & Easy Lemon-Pepper Chicken with Vegetables*, By: Allana Alla Robinson, October 25, 2016
Quick Chicken & Linguini Primavera
Ranch Chicken, Green Beans & Potatoes*, By: Amanda David Hock, April 19, 2015
Ranch Chicken with Vegetables & Potatoes*, By: Carol F. Neuman, July 16, 2015
Ranch Style Chicken*, By: Tracy McCollom Giles
Rewarming A Costco Roasted (Rotisserie) Chicken*, By: Jessica Conol
Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Roasted Chicken*, By: Michelle Painter Williams, September 5, 2016
Roasted Chicken, By: Connie Mills, August 29, 2016
Roasted Chicken, By: Barbara Sue Andrews, May 30, 2016
Roasted Chicken*, By: Lori Parker, March 30, 2015
Roasted Chicken, By: Melanie Cristal
Roasted Chicken, By: Belinda Wall, August 14, 2014
Roasted Chicken* No liquid!, By: Sherri Bebee
Roasted Chicken - Whole Chicken*, By: Mitzi Arredondo, September 20, 2015
Roasted Chicken - Whole Chicken*, By: Trish Obrien, April 11, 2015
Roasted Chicken - Whole Chicken, By: Wendi Hacker, February 7, 2015
Roasted Chicken - Whole Chicken*, By: Lisa Tanner, June 3, 2014
Roasted Chicken - Whole Stuffed Chicken*, By: Danielle Keniston-Foss, November 11, 2015
Roasted Chicken - Whole Stuffed Chicken*, By: Delray Busch, August3, 2015
Roasted Chicken with Apples & Cranberry Dressing, By: Kathleen Valentine
Roasted Hen 5 lbs*, By: Amanda Dawley
Roasted Organic Chicken*, By: Kelly Cristina
Roasted Red Pepper, Basil, Mozzarella Stuffed Chicken*, By: Randall McGouirk, September 15, 2015
Roasted Split Chicken Breast*, By: Rita Ramos, April 30, 2014
Roasted Whole Chicken, By: Jack Connolly, December 29, 2016
Roasted Whole Chicken*, By: Tracy McCollom Giles, October 22, 2014
Roasting A Whole Chicken*, By: Heather Reilly Powell
Root Beer Honey BBQ Chicken Legs*, By: Vaundra Hall, April 6, 2015
Rotisserie Chicken*, By: Gregory Smith, February 9, 2015
Rotisserie Chicken*, By: Chris Hewes, November 4, 2014
Rotisserie Chicken
Rotisserie Chicken – Purchased Precooked*, By: Lauren Scerbak, February 20, 2020
Ninja Chicken*, By: Jayne Loftice Nordin
Love this! I used to make this in my old crock pot before my Ninja (got the recipe from FB).. Just tried in the Ninja and man, is it yummy and moist! I then cooked Brussel sprouts from the Ninja Recipe Book. What a great, easy meal!
Ingredients:
1 large chicken
1 yellow onion, chopped
4 stalks of celery, chopped
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
Directions:
Put the celery and onions (chopped) in the bottom of the ninja. Mix all the dry ingredients together and rub it all over the chicken. ADD NO LIQUID. Set the chicken on top of the celery/onion, cook on Slow Cook Low for 9 hours or so. You won't believe the natural juice this makes. Delicious!
****
Ninja Chicken & Rice - My Inspiration*, By: Pam Lajoie, April 10, 2015
I used the original recipe: Ninja No Peek Chicken from Joni M. Reed.
Ingredients:
1 diced chicken breast, raw. Cut in chunks
1 cup instant rice
1 can cream of soup (I used mushroom)
1 soup can milk
½ package onion soup mix
¼ cup of diced onions and green peppers
Sliced fresh mushrooms (I used ½ of 8 oz package)
Sprinkle of roasted garlic (Penzeys)
Cheese (I added cubed Velveeta)
Sliced jalapeño (if you like it spicy)
Directions:
I mixed everything together in a bowl and put it in the Ninja multipurpose pan and covered with foil. Place the rack in your Ninja and place the pan. Place the lid. Turn your Ninja to the Oven setting of 350° for 1hour and 15 minutes. Remove the foil and cook an additional 15 minutes on 400°. Dry bake, do not add water.
Thanks Joni for the idea/inspiration!
****
Ninja No Peek Chicken*, By: Joni M. Reed
My Mom gave me this recipe years ago. I don't know where she got it, but it's really good and wanted to try in the Ninja.
You will need:
The multi-purpose pan that comes with the Ninja, sprayed lightly with Pam
4 to 6 boneless chicken breast or cutlets, cubed
10½ to 12 oz. instant rice
1 packet onion soup mix
1 10¾ oz can mushroom soup
1 10¾ oz can celery soup
1 soup can of milk (whatever kind you like)
1 stick of butter melted
Mix all ingredients, except chicken, and only ½ of the onion soup mix, with a large spoon until well blended.
Mix in chunks of chicken.
Pour all into metal pan (it actually turns out better in a metal pan) and sprinkle the other half of the onion soup packet evenly on top of mixture.
Cover metal pan tightly with foil.
Pour 2 cups water into bottom of Ninja pot.
Place rack in pot and metal pan on top of rack. "Put the lid on it" and I did cover the vent with my Ove Glove for the first ½ hour only.
Turn to oven setting at 350° and bake for 1 ½ hours.
Add another 2 cups of water to Ninja pot after each ½ hour
Do not peek under the foil! You will cause the cooking time to vary.
The rice browns and becomes a bit crispy when baked in the regular oven but does taste good in Ninja.
**Added comment by: Gael O'Brien** - Hey Joni (and anyone else who may be interested!). Firstly, thanks for this easy recipe. I can even remember it.
I wanted to let you know I made it twice with some changes. Didn't know if you'd be interested in trying the changes or not, but figured I'd share.
Firstly, I didn't have the rice on hand. I never eat white rice at all. I had a box of Uncle Ben's long grain and wild rice, and a box of couscous that was mushroom flavor. Why, I don't know...I hate the texture of couscous.
But together they were about the right amount, so I subbed them into it.
The flavor was way to strong for me, and the rice came out a tad dry. I think maybe the white rice needs less moisture to fluff up? Or maybe the couscous absorbed more than its share?
So I made it again, this time with only two boxes of Uncle Bens long grain and wild rice. I used the flavoring packets from Uncle Bens, and skipped the onion soup. I don't think you need it with the spice from the Uncle Bens. I also added fresh mushrooms that I sliced up (just because I like them) and a bit of extra milk. Probably about a third to a half more than your recipe.
It's freakin' amazing. Just amazing. I may try a small handful of minced onions on top next time, but it was really awesome.
So, thank you! (And maybe consider some fresh mushrooms sliced into yours next time!)
****
Not so Crispy Cheddar Chicken!, By: Sandra Mancuso
Ingredients:
4 breasts chicken, boneless and skinless
⅔ cup milk
3 cups cheddar cheese, shredded
(Finely shredded I used the fancy shredded)
2 cups Progresso Italian Breadcrumbs
2 tablespoon butter, melted (I did not brush with butter as the surface was not hard it didn’t need it really good without the extra fat!)
1 can (18 ounce) Progresso Creamy Three Cheese cooking sauce (Once again I didn’t add this as it really had great flavor without it why add the fat)
1 tablespoon fresh parsley, chopped
Directions:
1- Preheat oven to 400°. (I reduced the temp to 350° to make sure the chicken cook through) Cut each breast of chicken into 3 pieces. Dip each piece into milk, then cheddar cheese, then Italian breadcrumbs. Place on a parchment-lined baking sheet. Cover with foil. (I placed the chicken on the parchment paper in the baking pan and placed on the rack to allow space to keep it from scorching)
2- Bake chicken in preheated oven for 25 minutes, (I increased the cooking time to 40 minutes but kept a close eye on it) then remove foil, baste with melted butter, (As stated above I did not baste) and cook 10-12 additional minutes, or until chicken is cooked through and coating is golden brown.
3- While chicken is cooking, place the Progresso Cooking Sauce into a small saucepan and simmer until reduced in half. (I did not add)
4- Remove chicken from oven and place on platter. Spoon sauce over chicken. Top with fresh parsley. Serve and enjoy!
**Added comment by: Aurelia.. On step #3.. Since the chicken is baking in the baking pan, I don’t see why you can’t add the sauce to the pot to heat up the last 15-20 minutes, and spoon over the chicken from the pot? Comments?? Ideas?? ***
****
Olive Garden Salad Dressing Chicken, By: Carol Breitweiser Essig, January 8, 2018
Ingredients:
2-4 chicken breasts
16 oz. bottle Olive Garden salad dressing
¼ cup Parmesan cheese
rice – for serving
Directions:
Add the chicken to the Ninja pot. Pour the dressing and sprinkle on the cheese. Slow Cook Low for 8 hours.
Serve over rice.
****
One Awesome Roast Chicken with A Really Unique Flavor*, By: Brian M Almashie, May 21, 2014
Here are a few tips for a really flavorful and moist roast chicken. I sauté (sear) a whole chicken on all sides with butter, garlic and olive oil but once I'm ready to bake it instead of just plain chicken stock, water or white wine I use a unique flavored soup base starter instead such as Tom Yum, Tortilla or Mushroom (usually along with some white wine depending on the flavor I'm going after).
Once I add the broth and wine I top the bird with different spices, lemons and limes and a few cubes of butter (just because). Then I bake it (breast side down) on the rack, at the Oven setting of 350° for an hour or so and I have one awesome roast chicken with a really unique flavor. It's great alone with veggies or used on salads or for sandwiches.
The Tom Yum is my favorite thus far and I also use it for the rice too (instead of water). Some really good soup bases are available at Trader Joes or Whole Foods. You can probably also get them on Amazon. It's healthy as well as delicious.
Oh, one more tip! Also try using fresh apple cider (or apple juice) sometime. Works great when doing pork recipes. I love experimenting with different flavors. Can you tell?
It was so easy and really tasty. I highly recommend it.
You could also make a really nice gravy with the leftover drippings/broth.
****
One Pot Garlic Ranch Chicken*, By: Jill Allmandinger Moyer, June 24, 2015
Ingredients:
8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
Turn your Ninja to Stove Top High. Lightly oil the pot with oil or spray. Add some garlic if you like, to the oil.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Sprinkle with Ranch Seasoning and pepper. Brown both sides of the chicken in the Ninja. Remove.
Place cut potatoes and carrots in a bowl. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
Place the veggies in the Ninja. Return the chicken to the top. Turn your Ninja to the Oven setting of 350°F until the chicken is completely cooked through, reaching an internal temperature of 175°F. This should take about 20 minutes. Serve immediately, garnished with parsley, if desired.
****
One Pot Garlic, Sage & Savory Chicken*, By: Arlene Gordon, June 15, 2016
Ingredients:
8 teaspoons brown sugar, divided
10 chicken drumsticks
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
powdered honey, (Savory Spice Shops)
2 tablespoons olive oil
1 (1-ounce) Savory Spice shops salt free Sage & Savory Stuffing Seasoning
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
Turn your Ninja to Stove Top High. Lightly oil the pot with oil or spray. Add some garlic if you like, to the oil.
Using your fingers, work the brown sugar, about 1 teaspoon per drumstick, onto all sides of the chicken. Sprinkle with Sage & Savory Stuffing Seasoning and pepper. Brown all sides of the chicken in the Ninja. Remove.
Place cut potatoes and carrots in a bowl. Drizzle with olive oil and sprinkle with Savory Spice shops salt free Sage & Savory Stuffing Seasoning, and Kosher salt and freshly ground black pepper, to taste.
Place the veggies in the Ninja. Return the chicken to the top. Sprinkle a little powdered honey. Turn your Ninja to the Oven setting of 350°F until the chicken is completely cooked through, reaching an internal temperature of 175°F. This should take about 30 minutes. The vegetables were caramelized. My daughter is visiting from Maryland & I wanted to make something special for her. It was a hit. Serve immediately, garnished with parsley, if desired.
****
One Pot Turkey Marsala
A delicious leftover meal that takes only 30 minutes to prepare! All the ingredients go into the pot, including the spaghetti---no draining required.
PREP: 5 minutes • COOK: 25 minutes • SERVE: 8-10
Ingredients
2 tablespoons olive oil
12 ounces mushrooms
1 small yellow onion, sliced
4 cups water
1 pound spaghetti
¾ cup chicken broth
1 cup Marsala wine
1½ tablespoons flour
2 cups cooked, shredded turkey
Kosher salt and pepper
2 tablespoons parsley, chopped
Directions
1. Set to Stove Top High and heat oil. Add mushrooms and onions and sauté until softened, about 5 minutes, stirring occasionally.
2. Add water, spaghetti, chicken broth and Marsala wine. Cover and cook for 20 minutes, stirring occasionally.
3. Whisk in flour, add turkey and cook for an additional 5 minutes or until desired doneness. Season with salt and pepper and garnish with parsley.
****
Onion Soup Chicken, By: Rebecca Collins, August 8, 2018
Ingredients:
1 (4 pieces) package chicken quarters
1 package Lipton Onion Soup
1 (30 oz) box chicken broth
garlic, to taste
dried chopped chives, (to taste)
Directions:
Place the chicken in the Ninja. Mix the garlic, chives, soup and broth. Pour over the chicken. Turn the Ninja to the Oven setting 400°F. for an hour and 10 minutes.
Serve over egg noodles or with sides.
****
Orange Chicken*, By: Claudia Davis, May 30, 2013
Ingredients:
1 jar (12 oz.) sweet orange marmalade
½ cup packed brown sugar
¼ cup soy sauce
2 tablespoons chili garlic sauce (I used a few gloves of garlic and a shallot instead)
1 teaspoon salt
1 whole chicken (3 ½ to 4 ½ lb) (I used 2.5 lbs of thighs)
1-inch piece fresh ginger root, peeled
¼ cup cornstarch (I used flour instead)
¼ cup orange juice (I used fresh since I had it)
6 thin slices of orange (did not use)
2 tablespoons chopped fresh cilantro leaves (did not use)
Cooked white rice, if desired (I did and used jasmine since it’s my favorite)
Directions:
Spray the Ninja pot with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add ginger root.
Cover. Turn to Slow Cook Low for 4 to 5 hours, or until an instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover the Ninja before 4 hours.
Remove ginger root, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover. Turn to Slow Cook High and cook for 10 to 15 minutes or until sauce thickens.
*Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
****
Orange Chicken*, By: Claudia C. Davis, July 3, 2016
Ingredients:
1 lbs of chicken breasts cut into strips/chunks
flour
clove garlic sliced
½ chopped large onion
½ of a chopped red bell pepper
canola oil
salt
pepper
dash of onion powder
dash of garlic powder
1 package of orange chicken sauce (I used this: Lee Kum Kee Mandarin Orange Chicken Sauce and LOVE it).
Directions:
Turn the Ninja to Stove Top High. Add small amount of canola oil to sweat the chopped onions. Do not brown the onions. Add garlic and stir for another minute. Season the flour by mixing just enough flour to coat the chicken (maybe half a cup) with salt, pepper, onion powder, garlic powder. Salt and pepper your chicken then toss chicken with flour, shaking remaining flour off chicken before placing in the Ninja. Cook for about 5 minutes and add chopped bell peppers. Continue cooking until chicken is almost done. Add orange sauce. Continue cooking until done and sauce bubbles slightly. You may need to put the Ninja on Stove Top Low at times as this meal cooks up fast and you do not want the ingredients, including sauce to burn. The recipe is so versatile as you can add or remove any veggies as you like.
****
Orange Chicken*, By: Diane Lombardo, September 24, 2014
This has to be one of the easiest and tastiest meals I make.
3-4 chicken breasts
16 oz Orange Marmalade
8 oz Kraft Catalina salad dressing
1 envelope Lipton Onion Soup mix
Turn your Ninja to Slow Cook High for 4 hours. The chicken will make its own juice. Pour it off before adding mixture.
Mix the rest of ingredients in a bowl to dissolve onion soup then pour over chicken and Slow Cook High another hour to heat throughout. Serve with your favorite veggies.
**Added comment by: Diane Lombardo - I swap orange marmalade for apricot preserves or peach preserves. Same recipe but tastes different each time.
****
Orange Chicken, Slow Cook
Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick, (I used a 16 oz bag of the mini carrots, uncut)
2 large red or green bell peppers, cut into 1/2-inch chunks
1 large onion, cut into ½-inch chunks, (I added this)
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces frozen orange juice concentrate, (I used 12 oz. can, and a little water to rinse out can)
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
(Bob wants me to add shrimp, along with the chicken next time, so 15 minutes before it is done, I will try that) Everything is BETTER with shrimp!
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in your Ninja. Cover and cook on Slow Cook Low 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
**It was perfect after 4 hours on Slow Cook Low, but I took the chicken out, and cut it up, then let it go one more hour. I fixed my rice in the rice cooker. There was so much sauce, that I do believe you could have fixed the rice in the sauce. It would probably take 20 minutes or more.
This just seems like one of those dinners that you can just about add any ingredient. Mushrooms, pineapple, broccoli, etc.**
****
Oriental Citrus Hen*, By: Bonnie Smith, June 26, 2016
Ingredients:
3 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon lemon juice
¼ teaspoon grated lemon peel
¼ teaspoon grated orange peel
1 Cornish hen, cut in half
¼ cup chicken broth
1 teaspoon cornstarch (may need more)
1 teaspoon toasted sesame seeds
Directions:
In shallow mixing bowl (do not use aluminum) combine first 5 ingredients, stir to combine. Add hen halves and to coat with marinade. Cover and refrigerate for at least 30 minutes. I like to do it over night and then in the morning I flip them back over and let marinade until ready to cook.
Place hens in bottom of Ninja, pour marinade over. Place the lid and turn to Slow Cook Low for 2 hours. I placed them skin side down for about an hour then I flipped them over. When I flipped I was careful not to let the liquid from the lid go back into the pan. Once they were done I removed the hens to a plate and then I used my small butane torch to crisp up the skin. I’m sure they could be browned in the Ninja prior to adding marinade and slow cooking. After removing the hens add the cornstarch (this is where you may need more due to excess liquid from slow cooking) and the chicken broth to the marinade in pan. Turn to high and stir constantly to dissolve and thickens.
To serve, top with the sauce and sprinkle with sesame seeds. Serves 2.
**I do not thicken the marinade up and use it as a sauce, we like it just as it is. I did 4 halves and they fit perfectly in the bottom.
****
Orzo Chicken, By: Janis Guin Sampson, January 8, 2018
½ - ¾ stick of butter
4 boneless skinless chicken breast
16 oz. Orzo
30 oz. box chicken broth
¾ cup (more or less) Parmesan Cheese
Salt – to taste
Pepper - to taste
1 heaping teaspoon garlic - jar
Directions:
Turn the Ninja to the Oven setting of 425°F. Let it preheat for 7-9 minutes. Add the butter, melt. Add the chicken and coat both sides in the butter. Season on both sides with, salt, pepper and garlic. Cook 20 minutes or until brown. Flip and spoon more garlic on top. Reduce heat to 400°F, and cook another 20 minutes.
Remove the chicken and most the garlic. Pour the Orzo into the Ninja. Turn to Stove Top Low. Stir and keep watch. You want the Orzo to turn a light brown. Add the chicken broth. Let it boil. Try a piece to see if it is done. Add more broth if needed to the Orzo.
Once the Orzo is done, add the chopped chicken & garlic back to the pot. Stir. Add the parmesan cheese. Stir & serve over rice.
*If any of the garlic burns you can throw that garlic away keep what’s not burned. You can fry and add extra garlic if desired.
****
Oven Baked Fajita #1, By: Aurelia Dougan McCollom
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbs. vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder...
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Ro-Tel) (your preference on heat)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions: Ninja
While preheating Ninja, Oven setting 350°, combine the chicken with the seasonings in a bowl and stir. Add remaining ingredients. Place in the Ninja and stir. Place lid. Bake 20-25 minutes, stirring occasionally. Since I haven’t made this yet, time is not approximate at this time.
Because the insert is coated, I don’t think you’ll need to use Pam or grease the insert, but Pam does make for easy clean-up.
****
Oven Baked Fajitas* #2 (Ninja Updated), By: Mary Director
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes (drained)
1 medium onion, sliced
1 large bell pepper, seeded and sliced (i used one red, one yellow, and one orange)
1 Tablespoon vegetable oil
1 teaspoons ancho chili powder (optional)
1 Tablespoon cilantro (optional)
2 Tablespoons garlic cooking crème, (Philadelphia Cream cheese) OR ½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
12 flour tortillas, warmed to serve
sour cream, salsa, and shredded cheese for garnish
1 fresh lime (for garnish)
Instructions: (For the Ninja, I changed temp from 400 to 375 and baked for 25 minutes with Ninja Lid on instead of 20 to 25).
Turn your Ninja to Oven setting of 375°F, and preheat 15 minutes to get it good and hot.
In a small bowl combine the oil, cooking cream, and spices. toss the sliced chicken breast in spice mixture to coat. Next mix together tomatoes, peppers, and onions in the dish with the chicken.
Add chicken and vegetables to the preheated Ninja pot.
Bake covered for 25 minutes or until chicken is cooked through and the vegetables are tender.
Serve with warmed tortillas, garnished with your choice of shredded cheese, salsa, and sour cream. Enjoy!
Made this for dinner tonight. So good. Highly recommend this recipe.
****
Oven Ready Whole Seasoned Roaster*, By: Barbie Kempf, December 10, 2016
Ingredients:
Oven Ready Whole Seasoned Roaster (6 lbs.)
Directions:
Cut open outer bag and remove roaster, sealed in cooking bag. Place in the Ninja pot, breast side up.
Cut one small 1" slit in cooking bag over the breast to vent during cooking.
To Cook from Fresh (Preferred): Turn the Ninja to the Oven setting of 400°F. Cook for approximately 90-115 minutes, or until internal temperature of the breast reaches 180ºF.
To Cook from Frozen: Turn the Ninja to the Oven setting of 400°F. Cook for approximately 2¾ -3 hours until internal temperature of the breast reaches 180ºF.
Remove from the Ninja and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious seasoned gravy.
This particular roaster was cooked from frozen.
**If you have the Pyramid Pan – (Mat), you can place the roaster on it, if you like. It is not necessary; just an option. – Aurelia Dougan McCollom
****
Panko Crusted Cheese Stuffed Chicken Breasts*, By: Sky Holzhauer-Lugo, January 28, 2015
Last night's dinner was awesome. I used a recipe and adapted to what I had on hand.
Ingredients:
3 large chicken breasts
Handful of baby spinach, chopped
Handful of cherry/grape tomatoes, chopped with seeds removed
2 Tbs. chopped basil (or more if you like)
1 clove garlic chopped
1 cup Ricotta cheese
1 cup Italian cheese mix, (Mozzarella, Parmesan, etc.)
Salt & Pepper to taste
Panko bread crumbs (I used regular Italian seasoned bread crumbs)
Directions:
Butterfly chicken breasts making sure not to cut all the way through. (Alternatively, you could pound then and then fold over)
Mix cheeses, spinach, tomato, garlic, salt & pepper & basil in bowl and stuff into chicken breasts.
Use toothpicks to hold chicken together and coat in bread crumbs.
I preheated my Ninja to oven 400°F. I added just enough olive oil to coat bottom and cooked for 8-10 minutes per side. (My chicken was very thick - smaller breasts will require less time.)
I melted a small amount of cheese on top at the end. My entire family loved it! Crispy on the outside, moist inside. I served with buttered angel hair pasta and a spinach salad.
****
Papi's Stir Fry Chicken*, By: Jimmy Wright, September 19, 2015
Ingredients:
7 Smart Chicken, boneless breast, cut up
1 Tbs. olive oil
2 cloves of garlic, minced
1 bag of frozen stir fry veggies, with sauce
crushed red pepper, to taste
Directions:
Turn your Ninja to Stove Top High. Add the oil and brown the cut-up chicken. Add the garlic. Stir. Add the vegetables and sauce. Sprinkle with crushed red pepper. Stir. Turn to Stove Top Low and let simmer about 30 minutes; or until all the flavors come together. Switch to Buffet to keep warm. Serve over hot cooked rice.
****
Parmesan Baked Chicken*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
4 small chicken breast (you can do more depending on the size you're cooking for or other chicken parts)
1 cup of Parmesan cheese
½ cup of Italian bread crumbs
Directions:
Take a Ziplock freezer bag, (gallon size) and add in the Parmesan cheese and the bread crumbs. Mix together and set aside. Turn Ninja on to Oven setting of 300°. After washing chicken leave it slightly damp. Then take each chicken breast, (or other part) and drop it into the mixture, shaking enough to coat the chicken piece. Then place the coated piece of chicken in the bottom of the Ninja crock, (I didn't use the rack). Repeat until all the chicken pieces are coated and in the crock. Cover with the lid. You can use a towel between the lid and the crock to absorb some of the excess moisture. Cook for 30 minutes, turning halfway through. Turn Ninja off and allow a few minutes to cool. Enjoy!
****
Parmesan Chicken*, - Photo – By: Cheryl Koehler, September 24, 2014 - Parmesan Baked Chicken*, Tamyra RiselikethePhoenix Murphy, Recipe in files
My recipe is basic. I just based it from the one in the files.
Turn your Ninja to Stove Top Medium and cook chicken. When done, take out and sauté egg noodles in ¼ cup of butter, on Stove Top High. Very easy and very good.
****
Party Chicken, By: Nancy Bateman Sokoloski, December 16, 2014
AHA! We got it - thanks for your suggestions. The chicken and sour cream combo. Did it on SLOW COOK HIGH for 2½ hrs and it turned out great. Ingredients:
4 chicken breasts, boneless, skinless
Bacon strips to wrap around breasts.
1 a small jar dried beef - Looks a little like prosciutto
1 small can cream of mushroom soup, (mix with)
1 med container of sour cream
Directions:
Lay the slices of canned meat on bottom of the Ninja pot.
Lay the wrapped chicken breast on top.
Spread the mushroom soup and sour cream mixture all over the top.
Cover and cook on Slow Cook High for 2-2½ hours, depending on the thickness of the breasts.
**Added comment - I would just recommend rinsing the dried beef very well as it is salted heavily.
****
Peach-Whiskey Barbecue Chicken*, By: Tracy Markovic
Ingredients:
4 Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Yellow Onion, Diced
3/4 cup Whiskey
3/4 cup Barbecue Sauce
1/2 jar Peach Preserves
1/2 cup Water
1 Tablespoons Worcestershire Sauce
4 cloves Garlic, Peeled and Sliced
Directions:
Heat oil and butter in the Ninja on Stove Top Medium. Place chicken thighs in the pot, skin side down. Brown both sides. Remove to a plate.
Remove half the grease. Add onions to crock and stir, cooking for 2 minutes. Pour whiskey into the crock. Stir and scrape the bottom of the crock, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic slices. Stir until combined, then return chicken to the crock, skin side up. Cover and switch to Oven Setting at 300°. Cook for 30-40 minutes. (Always digital probe poultry for correct temperature.)
****
Perdue Popcorn Chicken*, By: Aurelia Dougan McCollom, June 6, 2014, - Cross Posted in Appetizers
Well... since Jennifer Hudson had some "Perdue Popcorn Chicken," I decided to try them in her Ninja. I used my Pyramid Mat that I brought out and placed the chicken. Oven temp on the package was 425°, 14-16 minutes cooking time. So, I used the same temp, and total cooking time for an internal temperature of 160° was 20 minutes. Remember, you don't need to preheat, so you are still saving time in cooking! They were very good, not really crispy, crunchy, but the chicken was cooked perfectly. The coating was not mushy. I liked the taste and the texture. (The picture with the probe, was a separate baking to test for internal temperature and accuracy in cooking time. I placed the probe after 10 minutes of cooking time. Both the 5 pieces cooked without the probe and the 1 with the probe were the same amount of time and temperature.)
****
Pesto Ranch Chicken*, By: Julie Stiles Simpson, April 6, 2016
Dinner was delicious and EASY! Adapted from lecremedelacrumb.
Ingredients:
1.5 lbs boneless skinless chicken breast (I used Perdue perfect portions)
1 jar pesto
3 tablespoons of Garrick Stolz dry ranch mix – (In the DIY Files) (or purchase a packet)
½ cup water
Directions:
Put chicken breasts in a single layer on the bottom of the Ninja pot. Sprinkle the ranch mix over chicken. Whisk pesto and water in a small bowl, and pour over the chicken. Turn the Ninja to Slow Cook High for 1 hour and 15 minutes. Add wild rice (pre-cooked on stove) and turn to the Buffet/Warm setting to hold. Our dinner was 3 hours later it was yummy!
****
PF “Chad’s” Chicken Lettuce Wraps*, By: Chad Stewart Marsh, July 11, 2017
Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Directions:
Heat olive oil on Stove Top High. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
****
Pineapple BBQ Chicken, By: Lindsey Jesionowski, September 5, 2015
Ingredients:
6 very thin boneless, skinless chicken breasts
2 Tbs. olive oil
1 bag of frozen onion and green pepper strips
1 can of pineapple chunks (drained)
Sweet Baby Ray's BBQ sauce –amount depends on how you like it
Rice, noodles or buns
Directions:
Turn your Ninja to Stove Top Medium/High. Add the oil and start browning your chicken. When almost done, add the vegetable strips. When tender, add the pineapple and BBQ sauce. Simmer until ready for dinner. Turn to Buffet/Warm to hold. (The longer you let it sit, the better). Serve over rice or noodles or on a bun as a sandwich! Sooooo good...and EASY!
****
Pineapple Chicken*, By: Shawntel Womack, October 18, 2014
Ingredients:
1/4 cup butter
1/4 cup brown sugar
2 teaspoons cornstarch
1/4 cup vinegar
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 (8 ounce) can pineapple chunks
3 pounds boneless skinless chicken thighs cut into 2 inch pieces
Oil Spray
1 Red Bell Pepper, chopped
1 medium Onion, chopped
Directions:
Turn your Ninja to Stove Top Medium. Spray the pot with cooking oil; sauté onions and bell pepper, set aside. Melt butter, stir in brown sugar until melted in. In a separate bowl, whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple chunks and juice into sauce and let simmer. Pour sauce into separate bowl and set aside.
Brown chicken pieces on Stove Top High until juices run clear. Pour the sauce on top, and add in sautéed onions and peppers.
Turn to Oven and bake on 325°F until sauce is bubbling and all is hot. Turn to Buffet to hold while fixing rice.
Serve over rice. I doubled the sauce but I like a lot of sauce.
****
Pineapple Chicken, Crock Pot - By: Julene Hibberd Dotson Evans
www.afewshortcuts.com
3-4 Chicken Breasts (about 2 lbs)
1 can of pineapple in juice (tidbits, chucks, rings, it doesn't matter)
1 medium onion
2 Tbs. soy sauce
1/2 cup chicken broth
Directions
1. Chop onion and place in crock pot.
2. Place Chicken Breast on top of onion.
3. Dump the can of pineapple (juice and all) over the chicken.
4. Dump the soy sauce and the chicken broth on top of everything.
5. Cover and cook on Slow Cook High 4-5 hours or on Slow Cook Low for 6-8 hours.
6. Serve over rice and with a steamed veggie.
HINT
Make your own rice bowls.
Cut up chicken after it is cooked. Mix with steamed stir fry veggies. Place both
over rice and top with sauce from crock pot! DELICIOUS!
****
Poblano Chicken*, By: Tammy Ullrich, November 22, 2016
Ingredients:
1.5 - 2 pounds boneless skinless chicken breasts
2 cans cream of chicken
3 Tbs. water (yes that's all)
½ cup diced Poblano peppers (I used 2 peppers, remove seeds also)
2 green onions, sliced
1 garlic clove, minced
¼ teaspoon pepper
1 cup sour cream (stir in at the END of cooking time)
For Serving:
Steamed rice
Shredded cheddar cheese
Sliced green onions
Directions:
To the Ninja pot stir together chicken soup, water, Poblano peppers, green onion, garlic and pepper.
Add the chicken.
Cover. Turn the Ninja to Slow Cook Low. Cook for 8 hours, without opening the lid during the cooking time.
When the cooking time is up, stir in the one cup of sour cream and lightly shred the chicken.
Serve over steamed rice and top with cheese and green onions.
Recipe from Real Housemoms
****
Polynesian Chicken*, By: Aurelia Dougan McCollom
Ingredients:
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
1 Tbs. chili seasoning
2 Tbs. olive oil, (or less)
1 (15-20 ounce) can pineapple tidbits, chunks, or slices in natural juice
2 Tbs. soy sauce, (regular or lite)
2 cloves garlic, minced
½ tsp ground, (or 2 tsp. freshly grated ginger)
⅓ cup honey
1 red bell pepper, cut into chunks
1 onion, cut into chunks
1 green pepper, cut into chunks,
1- 5 oz can water chestnuts, drained and rinsed
1- 8 oz can bamboo shoots, drained and rinsed - (optional)
2 tablespoons cornstarch, (or more, depending on your thickness)
Directions:
Season chicken with salt, pepper, olive oil, and chili seasoning and place in a sealed bowl or Zip-Lock bag and marinate for an hour; (give or take). Turn Ninja to Stove Top High and preheat for about 5 minutes. Sear chicken. When almost done, add vegetables. Pour juice from canned pineapple into a small mixing bowl. Add soy sauce, garlic, ginger and honey, whisk to combine. Pour juice mixture on top of chicken, add pineapple and gently stir. Cook on Slow Cook Low 2 hours. (I add the drained and rinsed water chestnuts and bamboo shoots the last 30 minutes, or if I make the slurry I add them at that time). If sauce is too thin, make a slurry of water and cornstarch, and stir into the pot. Serve chicken over white or brown rice.
****
Polynesian Chicken*, By: Terri Bionda Jacobs, - Cross posted in Lighter Fare, Weight Watchers
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
2 tsp chili seasoning (from packet or homemade)
1 (20 ounce) can pineapple chunks in natural juice
2 tablespoons lite soy sauce
2 cloves garlic, minced
2 teaspoons freshly grated ginger (or ½ tsp ground)
⅓ cup honey
1 red bell pepper, cored and seeded, sliced into 1" strips
2 tablespoons cornstarch
1. Turn Ninja to stovetop high. Season chicken with salt, pepper, and chili seasoning; sear chicken.
2. Pour juice from canned pineapple chunks into a small mixing bowl. Add Liquid Aminos or soy sauce, garlic, ginger and honey, whisk to combine.
3. Pour juice mixture on top of chicken, add pineapple chunks. Cook on low 2 hours.
4. Add bell peppers the last 15 minutes of cook time. If sauce is too thin, remove 1/4 cup of liquid and mix in corn starch until dissolved. Add back to pot and stir.
5. Serve chicken over a bed of quinoa or brown rice.
**Added comment by: Terri Bionda Jacobs
Ladies, this was great! I served over brown rice. I will say, it was a little overcooked, though. I should've taken into account the Ninja cooks faster than other slow cookers. I'm learning! I would say 2 hours on low is enough, but make sure to check the temp of the chicken with a thermometer. Otherwise, it was a hit with my 4-year old daughter, and my picky husband who doesn't like soy sauce! I used pineapple slices just because it's what I had on hand. It also looked nicer, I thought. ****NOTE: Do NOT substitute 2 tsp of ground ginger for the fresh! (I almost did and caught myself) If using powdered ginger, use only 1/2 tsp total.**** ALSO!!!! It was dee-lish! I even set the pineapple slices up against the side during cooking to brown them a little. Oh my, so good.
Nutritional notes
Yields: 6 | Serving Size: 1 Cup | Calories: 255 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg | Sodium: 468 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 16 g | Protein:18 g
****
Potato Chip Chicken*, By: Beverly Huffman Allen, March 27, 2015
Ingredients:
Boneless, Skinless Chicken Breast
Three wide bowls...
1 with 2 eggs and a touch of milk, beaten
1 with flour, peppered
1 with crushed potato chips, I used ruffled
Seasoned salt
Olive oil
Directions:
Put seasoned salt on both sides of chicken. Line your bowls up flour, egg, chips. Take chicken dredge in flour, then egg, then chips. Press on chicken to get the chips to adhere real good.
Heat Ninja to 325°. Put olive oil in bottom. (Yes, in bottom. I did not use the multipurpose pan) Put chicken in the pot and oven bake on 325° for about 30 minutes, turning half way thru. Cook till done. Enjoy!!
****
Pre-Marinated Chicken Drumsticks, By: Barbara Callahan
(Okay - silly question time. I bought some pre-marinated chicken drumsticks from Publix. Want to put them in the Ninja instead of the oven. Should I place them on the rack, in the provided small pan, or in the big pot directly with some Pam spray? The package says to put them in a small pan & bake at 350° for 45 -50 minutes, but they weren't thinking of a Ninja I am sure.)
This is what I did:
Turn your Ninja to Stove top High and brown the drumsticks. About 25 minutes. They are and nice brown (almost burned one side - lack of attention!) but they are plumping up!!! Then move them to the rack w/steam infusion. Turn your Ninja to Oven setting of 350° for about 40 minutes.
** Barbara didn’t give water amounts, but add 1 cup liquid for 10 minutes of cooking time. So 2-2 ½ cups of liquid)**
Barbara Callahan Sign of a good meal - your 3 4-legged children sit right in front of the Ninja & then watch carefully while meal is dished; then (knowing the rule) sit 5 feet away with drooling snouts! They still didn't get any (diets) but I feel accomplished tonight! My kids only eat the best don't ya know! They will get a banana treat at 8 for being so well behaved! Thanks again to all for the guidance!
****
Pretzel-Coated Chicken – Ninja Kitchen, By: Denise N Evaristo Zuniga & Trish Gratiot, December 30, 2015
Ingredients:
1 egg
2 cups butter-flavored pretzels, finely crushed
1 pound boneless chicken breast tenderloins
2 tablespoons vegetable oil
¾ cup of beer or chicken broth
½ of a 16-ounce package pasteurized prepared cheese product, cut up
1 teaspoon Worcestershire sauce
1 teaspoon spicy brown mustard
Directions:
Beat egg in shallow dish. Pour pretzel crumbs onto plate.
Dip chicken into egg. Coat chicken with pretzel crumbs.
Pour oil into pot.
Turn the Ninja to Stove Top High and heat the oil. Add the chicken to the pot. Cook uncovered 10 minutes or until chicken is browned on both sides and cooked through.
Remove chicken from the pot, lightly cover, and keep warm.
Pour beer into pot and heat to a boil. Add cheese, Worcestershire sauce, and mustard.
Cook uncovered until cheese is melted and mixture is smooth, stirring often.
Serve sauce with chicken.
****
Pumpkin Beer Chicken Tacos*, By: Gina Mari Knotts, October 28, 2015
Ingredients:
For the Taco Filling:
2 pounds boneless skinless chicken breast
1 packet taco seasoning
1 teaspoon kosher salt
½ teaspoon red chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon cinnamon
½ cup pumpkin puree
1 bottle pumpkin ale, like saranac
1 cup chicken broth
For the Taco Shells:
12 corn tortillas
cooking spray
For the Pumpkin Sriracha Sauce:
½ cup sour cream
2 tablespoons heavy cream
2 tablespoons pumpkin puree
1½ teaspoons sriracha chili sauce
pinch of salt
Toppings:
guacamole and shredded cheese
large orange bell pepper, diced
Directions:
Add all the ingredients for the taco filling into your Ninja. Turn to Slow Cook Low for 4-5 hours, or until the chicken shreds easily with a fork.
Remove the chicken breasts from the Ninja and place in a large bowl. Shred with two forks and set aside.
Pour the sauce from the pot into a large measuring cup or bowl. Add the shredded chicken back to the Ninja and add in enough of the sauce to coat the shredded chicken, but not too much to make it loose. About 2 cups should be enough.
Turn the Ninja to Buffet/Warm setting to keep warm while you make the taco shells.
Take a corn tortilla and make a cut from the center out to one side. Place it into a muffin tin pushing down on the bottom and forming the sides around to make a cup. They don’t have to look perfect, just fit them in as best as you can.
Repeat with the other 11 tortillas, spray the shells with cooking spray and bake in your regular oven for 8-10 minutes at 400°F until crisp and slightly browned.
Remove the taco shells to a platter and start assembling the tacos.
Place a large scoop of shredded chicken into the center of a taco shell, then top with a scoop of guacamole and a few diced peppers.
Place the pumpkin sriracha sauce into a sandwich bag and snip off a small piece of one corner. Squeeze the sauce onto the tops of the tacos. Alternately, you can place a dollop of the sauce on top of the guacamole if you don’t want to use the sandwich bag. Serve immediately.
****
Quick & Easy Lemon-Pepper Chicken with Vegetables*, By: Allana Alla Robinson, October 25, 2016
Ingredients:
2.5 lbs chicken breast tenderloins
2-4 lemons - used for fresh juice
1 green bell pepper - cut into strips
1 bundle scallions - cut into bite size pieces
2-3 handfuls fresh string beans
Plain Bread Crumbs
Lemon Pepper Seasoning
Olive oil
Prep:
Prepare vegetables based on notes above then seasoning them with lemon pepper seasoning (to taste) - set to the side
Add juice from 2 fresh lemons into a bowl - add more lemon juice as you go if needed (I ended up using 4 lemons)
In a separate bowl, create a mixture of bread crumbs and Lemon Pepper Seasoning (to taste, but enough to give flavor)
Dip chicken breast tenderloins into the lemon juice and allow for them to sit in the juice for 15-20 seconds (I did 3 at a time). Once the time is up, dip each chicken breast tenderloin into the mixture of bread crumbs and lemon pepper seasoning - flip 2-3 times to get a nice coating - repeat for each chicken breast tenderloin
Recipe:
**cook with the lid off
1) To the Ninja pot, add olive oil then add in the coated chicken breast tenderloins. Turn the Ninja to Stove Top High.
2) Monitor the chicken breast tenderloins and once the first side browns nicely, gently flip and brown the other side. Add a dash of lemon pepper seasoning (to taste). Once ready, remove from the Ninja.
3) Add in seasoned vegetables to the Ninja pot (no need to clean it out) and add a splash of olive oil. Saute the vegetables until they reach your desired tenderness.
****
Quick Chicken and Linguine Primavera
Need an easy mid-week meal through the holiday crunch? This delicious meal takes less than 30 minutes, plus it’s filled with healthy ingredients.
PREP: 5 minutes • COOK: 20 minutes • SERVE: 5-6
Ingredients
2 tablespoon olive oil
1¼ pound chicken tenders
3 cloves garlic
13.25 ounce box of whole wheat linguini
4 cups chicken broth at room temperature
¼ cup white wine (or water)
1- 10-ounce bag frozen carrots, cauliflower and broccoli
2 tablespoons lemon juice and zest
½ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
1. Set to Stove Top High and heat oil. Add chicken tenders and sear on one side, about 2 1/2 minutes, and add garlic; brown for another 2 ½ minutes.
2. Add linguini, broth, wine, frozen vegetables, lemon juice and zest and cover and cook for 20 minutes, stirring occasionally.
3. Stir in parmesan cheese and garnish with fresh herbs.
** If you want to add fresh vegetables, simply add during the last 5-7 minutes of cooking.
****
Ranch Chicken, Green Beans & Potatoes*, By: Amanda David Hock, April 19, 2015
Chicken breast cut up (as you like) fresh green beans and red potatoes cut into chunks. Layer in pan. Sprinkle with 2 Tbs. Ranch dry seasoning and then pour ½ cup melted better. Cover with foil. Pour 4 cups water into bottom and put rack and dish with chicken on rack. Cover with lid and cook on Oven setting of 300°F for 1 hour.
****
Ranch Chicken with Vegetables & Potatoes*, By: Carol F. Neuman, July 16, 2015
Ingredients:
1 whole cut up frying chicken (skin removed)
1 package of frozen vegetables
3-4 potatoes, quartered
1 ranch dressing packet
1 chicken gravy packet
1 stick of margarine, or butter
Directions:
Let the Ninja heat up about 5 minutes on Stove Top High. Then brown your chicken pieces with your favorite seasonings. You do not need any added oil or margarine. After the chicken is browned, sprinkle the packets over the chicken pieces.
Add your potatoes, and package of frozen vegetables, and the stick of margarine.
Turn your Ninja to Slow Cook Low. The Ninja automatically sets the timer for 8 hours. You are all set to go!
****
Ranch Style Chicken*, By: Tracy McCollom Giles
Ninja 3-in-1 Cooking System Recipes
Ingredients:
4-6 boneless chicken breasts or tenderloins
2 cans cream of chicken soup
3/4 cup sour cream
1 packet of Hellman's Ranch Dressing or store brand
Directions:
Put chicken in pot. Mix soup and sour cream together. Pour over the chicken. Sprinkle dressing on top of soup mixture. DON’T STIR! Put the lid on the Ninja and turn to Slow Cook Low for 7 hours. Serve with mashed potatoes. The soup mixture makes a gravy.
(I used a 3 lb bag of frozen tenderloins. I also added whole mushrooms 20 minutes before serving.
****
Rewarming A Costco Roasted (Rotisserie) 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.
****
Roasted Brined Turkey, (A Chicken was used in this recipe), By: Kathleen Valentine
Ingredients:
16 ounces Turkey Brine Seasoning
10-13 pound thawed turkey
1 gal + 4 quarts
fresh water
Large stockpot or brining bag
1 stick butter
**(For the Chicken:)** I used about a third of the bag of seasoning--it was a 6 lb. chicken--in about a gallon of water. Then I melted half a stick of butter and shaved shallots and garlic into it. It tasted wonderful.
Directions:
Bring one gallon of water to a boil, and then add the Turkey Brine Seasoning. Take off the heat and let cool to room temperature. Add 4 quarts cool water. Stir well.
Rinse your thawed or fresh turkey well under cool water in your sink. Remove the giblets and packages from inside the turkey. Retain them if you plan on making turkey gravy.
Place the turkey in the large stockpot or brining bag. Pour the cooled brine solution in with the turkey. Be sure to fill around the outside and inside of the bird. Cover (or close the bag well) and place in the refrigerator for 24 hours.
Remove the turkey from the brine and rinse the bird very well. Use a colander to catch the herbs when you pour out the brine.
Place the bird on a greased rack in a roasting pan. Tuck the wings under the bird and tie the legs together with cooking twine. This will ensure even cooking. Add 1/2 cup water to the bottom of the pan. This will help retain the moisture in the bird and keep the juices at the bottom wet for gravy-making later.
Cover the bird and pan tightly with aluminum foil. Bake at 325 degrees for 2 hours.
Remove the aluminum foil. Melt the stick of butter and using a heat-safe brush, apply the melted butter to the bird. This adds flavor and will make the skin a wonderful golden brown color.
Increase the oven temp to 375 degrees and place the turkey back in the oven, uncovered. Bake the turkey for another 30 minutes, baste with butter again, and check the internal temperature in the thigh of the bird with a meat thermometer.
Continue cooking for 30-minute intervals, basting with butter and checking the temperature until the internal temperature is 165 degrees in the upper thigh of the bird.
When the safe temperature is reached, remove from the oven and place on a tray to rest. The bird will actually continue to cook for a few minutes. Cover tightly with aluminum foil and leave undisturbed on the counter for at least 20 minutes while you finish up your sides. The turkey will carve much easier if you let it rest.
**Added comments:** I had a lot of broth leftover from the brined chicken I made but not a lot of chicken so I just cut up and browned a pound of smoked kielbasa. Then I added the broth, the leftover chicken, a large onion chopped up, 6 sliced carrots and 6 small red potatoes cut in chunks. In a little while I'll go add some chopped cabbage but I don't want that to over-cook. I have it on Slow Cook High. It smells really good!
****
Roasted Chicken*, By: Michelle Painter Williams, September 5, 2016
I removed as much skin as I could and trimmed the fat. I don't recommend doing this unless you are on a diet like me!
I sprinkled the bird with a honey garlic rub, onion powder, salt and pepper. I cut up three stalks of celery, an onion, parsnip and carrots. This was a base for the bird to sit on. You can also use the “red rack” or foil balls. Adding the chicken to the pot, turn the Ninja to Slow Cook Low for 8 hours. This was cooking during the night, and the unit went to Auto Warm. No liquid was added, as the chicken made plenty of it’s own juices. You can then use the juices to make a sauce is desired. Feel free to eat the vegetables or you can also save the vegetables to freeze to be used for making broth, along with the carcass.
Ideas for the chicken: Slice the breast into thick pieces, and put them and some of the liquid from the pot to keep them moist. Be sure to take all of the meat off of the bones. You can then use it for many chicken dishes calling for shredded chicken or in salads.
Freeze in measured packages for future use.
****
Roasted Chicken, By: Connie Mills, August 29, 2016
I roasted a 4.3lb organic whole chicken that came out very moist. I did not use any water. I cleaned the chicken & dried it. (Patted dry with paper towels after rinsing). Put the pyramid mat in the pot, then the chicken directly on the mat, breast side up. I made a Hoisin Bourbon Chili glaze & put over the top of the chicken. (Use ½ of the sauce). Turn the Ninja to the Oven setting of 350°F, for 1 hour. At the 1 hour mark, check the leg/thigh internal temperature. This chicken the temperature was 164°F, so I removed it and covered the chicken with tin foil while I finished the vegetables. Unbelievably moist breast, no dryness at all. The bottom of the chicken was crispy but not burned. Even after a slow reheat the next day in the microwave the breast was tender & moist.
Hoisin Bourbon Glaze, By: Connie Mills, August 29, 2016 – Cross Posted in Glazes
Mix the following ingredients together
1/3 cup Hoisin sauce
2 Tbs. Bourbon
2 Tbs. Seasoned rice vinegar
2 Tbs. Maple syrup
1½ tsp minced fresh peeled ginger
1½ tsp fresh lime juice – I didn’t have so used, 1 tsp of key west key lime juice
½ tsp chili paste w/garlic – I didn’t have chili paste with garlic, so I used regular chili paste (from Chinese market) & added ¼ tsp powdered garlic.
1 clove fresh garlic minced - I found a jar of minced ginger at a Chinese market Directions:
Oven roast without steam, grill or putting in a rotisserie oven. Warm the remaining sauce to serve as a dipping sauce. We had rave reviews from our guests.
*I also used half as marinade for a 2 lb pork loin. Place the pork loin in a food saver and pour half of the marinade over. Marinade for at least 2 hours.
****
Roasted Chicken, By: Barbara Sue Andrews, May 30, 2016
Ingredients:
1 whole chicken
Rub: 1 tablespoon each: paprika, black pepper, and garlic powder, salt & ½ teaspoon of oregano
olive oil
3-4 red potatoes, quartered
3-4 carrots, sliced
minced garlic
1 onion, cut into chunks
Directions:
Rub the chicken first with olive oil, then the rub. Put it on the rack and bake on the Oven setting of 425°F, for 30 minutes or so.
Remove the rack. Add olive oil potatoes, carrots, garlic, and onions. Return the rack to the Ninja. Add a meat thermometer, and let it roast until the thermometer reaches 165°F.
(I found these little thermometers that are specific to beef, pork, or poultry that are small enough to leave in the chicken and still replace the lid.)
Not only was the chicken DELISH, but the meat droppings and the olive oil underneath along with the veggies made a fabulous gravy! Yum!
FYI – I will change to a half tablespoon of salt for the next time. Use to your own taste.
****
Roasted Chicken*, By: Lori Parker, March 30, 2015
Ingredients:
1 can of Cream of Chicken soup
½ can water
1- 6 lb chicken
Weber Kick'n Chicken Seasoning
6 peeled whole carrots
Directions:
Pour soup mixed water in the bottom of theNinja.
Place your chicken that has been seasoned inside and out. Stuff the carrots into the chicken. Place the chicken on the rack and add to the Ninja.
Cook 30 minutes at 375° then reduce to 350° and cook another 1½ hours adding water if needed.
Put carrots in a bowl, cut to bite size pieces and season with salt and pepper.
Cut up chicken and place on a serving platter.
Pour gravy from soup into a gravy boat to spoon over chicken.
I can't tell you how delicious this is. SO GOOD!
****
Roasted Chicken, By: Belinda Wall, August 14, 2014
Ingredients:
Roasting chicken
Mrs. Dash Southwest Chipotle Seasoning Blend, (or your favorite seasoning)
chopped garlic
red onions
Salt and pepper
2 cups chicken stock
Directions:
Turn your Ninja to Stove Top High and brown on all side with olive oil. Sprinkle with Mrs. Dash. Place chopped garlic and red onions in cavity. Add salt and pepper. Place on the rack, breast down. Pour the chicken stock in the pot. Turn your Ninja to Oven setting of 350* for 1 ½ hours. Very juicy, and falling off the bone. Yum!
****
Roasted Chicken*, By: Melanie Cristal
Ingredients:
Perdue chicken, or your favorite brand
Olive oil
Seasoning salt
Italian Spices
McCormick Rotisserie Chicken Spice
Minced garlic
Chopped red onion
Chicken broth
I made the best roast chicken ever today! I make them about once a week but just one time before in the Ninja, when I used the recipe in the book with searing and rosemary. That was pretty good but tonight's beat everything else, even oven roasting.
I had a big Perdue chicken and brushed olive oil on it, added seasoning salt, Italian spices (that's what it is called) and enough McCormick rotisserie chicken spice to make the skin dark. Then I stuffed minced garlic and chopped red onion in the cavity and put chicken broth (I use low sodium, fat free but you can use any) beneath the rack, put the chicken on the rack and baked at 350° for an hour. At that point I added more broth, it needed it, and baked for another hour or so until the internal temp reached 180°. Oh my goodness! The chicken was moist and full of flavor, it didn't need any salt and pepper. And the gravy in the bottom was incredible! It made a lot, I stirred it around while still in the pot because it was actually a pretty thick gravy. I really loved this chicken and will be making it again this way for sure.
**Added comment**Amy Hamilton
I've made this chicken in my Ninja but used Mrs.Dash salt free chipolte seasoning, it was amazing!
****
Roasted Chicken* No liquid!, By: Sherri Bebee
I washed and dried chicken. Sprayed the pot and the rack. Made a glaze of approximately ¾ cup honey and 1/3 cup Dijon mustard with chardonnay. Added a couple drops each of oil, balsamic vinegar, and Worcester. Spread 3/4 of glaze over chicken. Baked on rack for 30 min with lid at 350°. Poured the rest of glaze over chicken and cooked until done using temp probe. When picking up lid be careful about condensation. If it drips back into pan it pops everywhere. Tilt lid away from Ninja
It is really good. The skin was not crispy but who cares. It was so simple. The bottom of the pot was a big thick black hard black crust from drippings but was so amazing that it all came out in one piece. Clean up was a breeze. Now I really love the Ninja. I am sold!
****
Roasted Chicken - Whole Chicken*, By: Mitzi Arredondo, September 20, 2015
Ingredients:
4½-5 lbs whole chicken
rosemary and herb seasoning – to taste
1 tablespoon butter
½ Fuji Apple, sliced
2 Serrano Peppers, whole
½- ¾ cup chicken broth
Directions:
Rub the chicken with butter. Season with the rosemary and herb seasoning. Place the chicken in the pot. Place the sliced apple and whole peppers around the chicken. Add the broth. Insert a digital probe if possible before baking. Turn your Ninja to Slow Cook High for 4-4½ hours. (If unable to insert probe during baking, be sure to test after the baking time for doneness). It came out delish, tender and juicy also very flavorful. Family loved it! (My first dinner in Ninja)
****
Roasted Chicken - Whole Chicken*, By: Trish Obrien, April 11, 2015
Ok , I know cooking a chicken in the Ninja; not a big deal. I just need to share this. I used a simple Stove Top Stuffing, I added a ½ package of Salad Pizzaz, (not one pictured, that one got tossed), the cranberry nut one. I mixed it with my stuffing along with sautéed onion and celery. The thing that made it taste so look good was instead of broth or water I used a can of cranberry sauce. I melted it down to a liquid, then added my sautéed onions and celery along with my Cranberry Salad Pizzaz to the stuffing mix. I stuffed the chicken. Put 2 cans of chicken broth in the Ninja. I then place the stuffed chicken in my pyrex dish and place on the rack. Turn the Ninja to the Oven setting of 350°. Steam bake for 1 hour and 45 minutes. This is the most tender, juicy chicken and very favorable stuffing. I topped the chicken with some garlic olive oil, sprinkled rosemary and basil on top. When it was done it sprinkled some paprika to make it look pretty.
****
Roasted Chicken - Whole Chicken, By: Wendi Hacker, February 7, 2015
I did a whole chicken in the Ninja. Season with dried rosemary, onion, and garlic powder. Put 1 cup stock in bottom of the pot and the chicken on the rack. Turn your Ninja to Oven setting of 250° for 3 hours. It was very tender and hard to get out of Ninja in one piece. It was falling off bone! Super moist! When the stock evaporated, I did not add more. Just let it finish. I will never use the oven for chicken again! I just wish the skin could get crisper. I will use chicken for shredded tacos, bbq sammies, and if any left, chicken roll ups with lettuce.
****
Roasted Chicken - Whole Chicken*, By: Lisa Tanner, June 3, 2014
Ingredients:Whole chicken - Whole Foods
4 large carrots.
One medium onion
Mrs dash spice
Beer can chicken spice
One orange - cut and sliced
Directions:
Cook on Slow Cook Low for 8 hours.
Meat is falling off the bone. Sooo yummy
This question was never answered. Use your best judgment. I would brown then add to rack. - Hi Lisa Tanner.. I see you have it on the rack. Did you brown it at all or just go directly to the rack? Did you add any liquid to start, or did it make its own? Slow Cook Low for 8 hours?
****
Roasted Chicken - Whole Stuffed Chicken*, By: Danielle Keniston-Foss, November 11, 2015
Ingredients:
1 whole medium onion
1 onion, cut up
1 tablespoon of dry ranch dressing
½ stick of butter with a pat of it inside chicken
Rachel Rays perfect poultry seasoning – to taste
2 tablespoons of dry onion soup mix and
¼ - ½ cup broth
Directions:
Season the cavity with poultry seasoning. Add the onion to the cavity with 1 pat of butter. Place the chicken in the pot. Top with the ranch dressing and remaining butter pats to the top of the chicken. Add chicken broth and dry onion soup mix to the pot, along with cut up onion. Turn your Ninja to Slow Cook Low for 7-8 hours. Test for doneness with digital probe to reach 165°F.
****
Roasted Chicken - Whole Stuffed Chicken*, By: Delray Busch, August3, 2015
Ingredients:
1 whole chicken
3 cups chicken broth
Poultry seasonings, to taste
Italian seasonings, to taste
Onion powder
Salt, to taste
1 onion, chopped
3-4 celery stalks, chopped
3-4 carrots, chopped
Rice – optional
Directions:
Prepare chicken. Season with poultry seasoning, Italian seasoning, salt and onion powder. Sprinkle cavity with salt and onion powder. Fill with celery, carrots and onion. Add 3 cups of chicken broth to the pot. Mist with your favorite oil or spray the rack. Place your chicken on the rack. Turn to the Oven setting of 275°F for 2.25 hours. I served the chicken over seasoned rice. It was Fantastic!!
****
Roasted Chicken with Apples & Cranberry Dressing in A Ninja, By: Kathleen Valentine
6 lb. roasting chicken
cracked black pepper
marjoram
4 cups of chicken broth
2 MacIntosh apples, cut up and cored
1 large onion, chopped
1 cup of dried cranberries
1/2 bag of Pepperidge Farm Stuffing Mix
First I washed the chicken and rubbed it with cracked black pepper and marjoram, an herb that I love. I set the Ninja to Stovetop High and, when it was hot, put the chicken in and seared it about 7 minutes on the top then flipped it and seared it on the bottom. I removed the chicken (which wasn't easy but I got my big tongs out and that did the trick.)
Next I turned the Ninja to Oven and set it at 375° for 75 minutes. I added 4 cups of chicken broth. Then I cut up and cored 2 MacIntosh apples and chopped up 1 large onion. I stuffed half of this inside the chicken and placed the rest in the broth in the bottom of the Ninja. I nestled the chicken in the roasting rack, put it back in the Ninja over the broth, put the lid on and let it cook.
When the 75 minutes. were up, the Ninja turned itself to “Warm” and I removed the rack (which was also a challenge) and put it aside. In the bottom of the pot was a lovely, thick broth—the apples had completely melted and the onions were almost melted. I stirred into it 1 c. of dried cranberries, and half a bag of Pepperidge Farm Stuffing Mix. I turned the Ninja to 250° for 20 minutes, covered and let it cook while I cut up the chicken.
The chicken was absolutely luscious—falling apart and so flavorful and moist it amazed me. When the Ninja turned off, I opened it and the Stuffing was done with a lovely, golden crust on the bottom. It made a delicious dinner.
Today, I had part of the leftovers for lunch and I'm impressed at how good it is even cold. The chicken is still juicy with lots of flavor. The bottom crust on the stuffing is crisp and delicious.
****
Roasted Hen 5 lbs*, By: Amanda Dawley
Brown Hen on all sides. Pour water or chicken both (or combine) to just under the rack. Place on the rack. I put it on slow cook low for like 3-4 hours which made more juice to steam with then I put it on 350 for 2 hours and then put it on buffet until we were ready to eat... The corn I did the same steam feature but bumped it to 425° and it took 30-45 minutes.
**Added comments:** I took the chicken off the rack and put corn on the rack and have started to steam them with the broth!
The only thing not in the ingredients pic is Buttermilk I had a cup about to go bad in a few days and had read that it makes chicken moist!
****
Roasted Organic Chicken*, By: Kelly Cristina
Ingredients:
Whole Organic chicken
1 teaspoon of minced garlic
1 medium onion, chopped
1 teaspoon of olive oil
Seasonings, (black pepper, mix herbs, sea salt)
1 teaspoon of saffron
15 oz jar Masala Simmer Sauce
Make a base with 1 teaspoon of minced garlic and chopped onions and spoon of olive oil brown on Stove Top High until it becomes golden (3 -5 minutes).
Season the chicken with black pepper, mix herbs, & sea salt, and placed on top of the rack, I add one cup of hot water with a teaspoon of saffron.
Stove Top High to fully cook the chicken for 35- 40 minutes. Check your chicken; (digital probe); organic chickens cook faster, (my own experience.) I took the whole chicken off of the rack, placed it on an open oven safe tray. Spread the Masala sauce on it and broil it @ 500° for about 10 minutes. (The trick to crisp the skin of the chicken is to spread some of the Masala sauce; only use half the jar.)
While I have the chicken under the broiler, steam some vegetables in the Ninja using Stove Top High. I used carrots and asparagus, adding an extra cup of water to the broth. Once the chicken is crispy place it on top of the vegetables and its ready to serve. I made mashed potatoes to go with it.
**Added comments from Kelly Christina:
I am originally from Brazil and we go heavy in garlic, onions and spices, but I only added one medium onion and a teaspoon of minced garlic so it would not take away from the taste of the Masala, but I would still have my garlic and onion that the whole Brazilian family loves.
You can make your own blend of herbs I've used lisy from www.lisycorp.com
The saffron I used also is from Iran
http://www.amazon.com/Mehr-Saffron-Premium-0-18-Gram/dp/B007P4X380/ref=sr_1_2?s=grocery&ie=UTF8&qid=1390173498&sr=1-2&keywords=saffron+iranian
go easy on the saffron it’s strong and you really only a pinch.
****
Roasted Red Pepper, Basil, Mozzarella Stuffed Chicken*, By: Randall McGouirk, September 15, 2015
Ingredients:
1 Package of Boneless Skinless Chicken Breast – (3-4 breasts)
1 Jar Roasted Red Peppers
2 Cloves Garlic, (peeled)
1 Fresh Bunch of Basil
1 tsp Dried Basil
1 tsp Dried Italian Seasoning
1 Fresh Ball of Mozzarella Cheese
1 Fresh Block of Parmesan Cheese, Grated
Directions:
Slice Chicken Breast lengthwise (butterfly style). Slice mozzarella cheese. Sprinkle chicken with Italian Seasoning and place mozzarella slice on chicken with a roasted red pepper and fresh basil leaves. Fold chicken over with and pepper and cheese inside. Continue with remaining chicken breasts. Sprinkle with dried basil on top. Place pyramid mat in the Ninja and place chicken breast(s) on mat. Turn your Ninja to the Oven setting of 375°F, for 45 minutes or until chicken is not pink inside. (Digital probe to test.) Once done, place additional slice of fresh mozzarella on top of stuffed chicken and top with fresh grated parmesan cheese. Bake an additional 10 minutes or until cheese is fully melted. Once done, plate. To make the asparagus (just follow the directions in the Ninja cookbook). This is a HEALTHY meal. Enjoy everyone!
**To complete the meal: Asparagus with Lemon Aioli*, Ninja Recipe Book, May 5, 2014
Ingredients:
1 lemon
1/3 cup light mayonnaise
1 small garlic clove, minced
¼ teaspoon salt
Ground black pepper
1 cup water
1 pound asparagus, trimmed
Directions:
Grate ½ teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
Pour water into pot. Place roasting rack into pot. Place asparagus on rack. Set Oven to 350° for 10 minutes. Cover and cook until asparagus is tender.
Season asparagus with additional salt and black pepper. Serve with lemon aioli.
****
Roasted Split Chicken Breast*, By: Rita Ramos, April 30, 2014
The other day I bought a package containing two huge split chicken breasts. I thought they’d be good roasted in the Ninja 3-in-1.
For the rub, I didn’t measure but I’d guess:
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. black pepper
1 Tbs. Ancho chile flakes
1 Tbs. red pepper flakes
1 Tbs. oregano
1 Tsp sea salt
1 Tsp poultry seasoning
Pat the chicken dry and rub the chicken well and cover in plastic wrap. Let it hang out in the fridge for as long as you’d like. I left it there for about 5 hours.
Get your Ninja 3-in-1 out. You will need the roasting rack and black multi-purpose pan.
Set the Ninja to Oven 350° and put the roasting rack into the Ninja pot.
Spray the multi-purpose pan with a non-stick spray. I used Bertolli Extra Light Olive Oil Spray. Place the chicken into the multi-purpose pan and spray the chicken lightly with the Bertolli spray (or drizzle olive oil if you don’t have the spray).
Do not add any other liquid to this.
Put the whole thing into the Ninja pot and let it roast for about 1 hour to 1.5 hours.
When the chicken was almost finished, The Mister got the Papas Fritas going. (Fried potatoes — scrub 1 large russet potato and slice it very thin. Fry the potatoes in batches placing each finished batch on paper towels to drain. Lightly salt the potatoes.)
While The Mister was doing the potatoes, I got the fresh green beans going. (Put the green beans into a pan, drizzle with olive oil and sprinkle with dried basil, garlic powder, white pepper, red chili flakes. Add a minced garlic clove to it all and about 1/4 cup of chicken stock. Cook over medium high heat until done to your liking. We like ‘em still crispy fresh.)
Dinner!
The chicken was extremely moist and tender. There wasn’t a lot of skin on these pieces of chicken and we weren’t going to eat it anyway. If you like your chicken skin crisp, you may want to put the chicken into a regular oven for a few to crisp up the skin.
These chicken breasts were seriously huge so there were a lot of leftovers. I plan to boil it all and make some stock.
****
Roasted Whole Chicken, By: Jack Connolly, December 29, 2016
Ingredients:
6 lb whole chicken
olive oil, pepper and onion powder – for rub
1 cup wine
3 cups water
1-2 onions, cut in slices
3-4 celery ribs
1 garlic, minced
1 tsp. Italian seasoning
Directions:
Add the wine, water, onion, celery, garlic and seasonings to the Ninja pot.
Add the rack to the Ninja pot. Place the seasoned chicken on the rack. Turn to the Oven setting of 375°F, and bake for 1 hour. After the hour, reduce to 325°F and bake for 45 minutes longer. Use your digital probe to test for doneness. It was great!! Very moist & flavorful.
****
Roasted Whole Chicken*, By: Tracy McCollom Giles, October 22, 2014
I took a whole chicken (5.77 lbs) sprinkled Natured seasoning, I then seared it on oven setting 425°F. After it browned I removed it and added the rack and placed chicken breast side down on it. I then added thyme, a little salt, and minced garlic to top of chicken. Cook at Slow Cook Low 7hrs. I checked it at a little over 5 hours it read 180°F. I left it the 7hrs. (We were not ready to eat at that time) DONT ADD LIQUID! This was VERY juicy.
**Added comment by: Aurelia Dougan McCollom – Basically after browning it took just over an hour per pound to fix a whole chicken on Slow Cook Low.
****
Roasting A Whole Chicken*, By: Heather Reilly Powell
Grabbed a whole chicken on sale while at Giant and decided to roast it in the Ninja for dinner on the rack. I used some herb basting oil from Wegmans, a little kosher salt and pepper, a tiny bit of garlic salt, and some Penzey's Spices Fines Herbs and poured some chicken broth in the bottom. It smells SO GOOD in here right now!
I cooked it ON THE Oven setting of 350° for an hour, basted with more oil and added some broth to the bottom, and then let it go for about another 40 minutes.
****
Root Beer Honey BBQ Chicken Legs*, By: Vaundra Hall, April 6, 2015
Ingredients:
8 Chicken Legs
Seasonings. ....I used Pepper, Adobo, Seasoned Salt, Granulated Garlic Powder, Accent & Spanish Smoked Paprika. (No measurements I just sprinkled each on top and rubbed it in.)
1 onion
5 cloves of garlic
1- 14.5 oz Less Sodium Chicken Broth
1- 16.9 oz Root Beer
1- 18 oz Sweet Baby Rays Honey BBQ Sauce
Directions:
Add cut up onion, garlic cloves & broth to your Ninja pot.
Place rack. Spray with olive oil and add seasoned legs.
Cook on Slow Cook High for 2 hours.
Turn to Buffet setting and take out legs and rack. Spoon out the onions, garlic & broth.
Place legs back in to the Ninja pot.
Mix BBQ sauce and Root beer and pour over the legs.
Cook on Slow Cook High for 1 hour (I turned legs every 15 minutes just to keep coated)
Serve with your favorite sides
****
Rotisserie Chicken*, By: Gregory Smith, February 9, 2015
Add seasonings and butter to the chicken. Brown in the Ninja on all sides on Stove Top High. Turn the Ninja to Oven setting of 375° and place on the rack for 1 hour, 15 minutes. Add 1½ cups of broth with green beans, onions, and baby red potatoes under the rack.
****
Rotisserie Chicken*, By: Chris Hewes, November 4, 2014
Ingredients:
1 roaster and the ingredients listed below rubbed on the chicken
1/2 cut up onion
4 cups of chicken broth
Rub with following:
2 tsp of kosher salt
1 tsp Italian seasoning
1/2 tsp of cayenne pepper add more if desired
1/4 tsp allspice
1/2 tsp garlic powder
1 tsp of paprika
2 Tbs. of black pepper
1 tsp of brown sugar
Directions:
Stuff 1/2 cut up onion inside chicken. 4 cups of chicken broth in bottom of pot. Put rubbed chicken on rack and place in your Ninja. Cook on Oven setting 375°about 1 1/2 hrs. yum yum, yum.
Well that's a keeper for sure. I cooked the chicken until 170°F and then (blasphemy) I put it uncovered in the convection oven to crisp up the skin. I then added more chicken stock and a slurry of corn starch to the drippings in the ninja and made a gravy (I had the giblets et al in the bottom of the pan while steam roasting). Strained the gravy and had the Absolute moistest white meat ever (and I'm not a white meat fan). Was a little spicy but I think I went a little heavy on the cayenne pepper. Thanks to whomever posted this recipe originally!!!
Ingredients:
The only modification I made to the recipe in the file is to 1.5x the seasoning since it is a big bird and to rub the skin with softened unsalted butter before putting the seasoning on.
****
Rotisserie Chicken – Purchased Precooked*, By: Lauren Scerbak, February 20, 2020
Ingredients:
1 rotisserie chicken – precooked
1 cup water – for Ninja pot
Directions:
Add the water to the Ninja pot. Place the chicken on the roasting rack. Add the rack to the pot.
Select the Oven setting of 350°F for 5-10 minutes.
*Added comment by: Aurelia Dougan McCollom – If you have the actual Steam setting, you can preset the time for 5-10 minutes. (You will not set an Oven temperature if using the Steam setting.)
Add the water to the pot. Place the lid.
Press the Steam button.
Select the time by dialing in the minutes.
Press Start. The unit will alert you that it is preheating with the letter “P”.
Place the chicken on the multipurpose rack. When ready it will beep to signify it is now ready. Carefully remove the lid, and place the rack.
When done, it will alert you to remove the rack. The unit will however go to the Stay Warm mode if you wish to leave the rack in place.
*If the unit happens to run out of water, it will pause until more water is added, or you can shut off the Ninja if it is close to turning off.
****