Poultry *5* S-Z
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016.
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
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"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
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Scroll Down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Salsa Chicken*, By: Monica Engle Peng, April 23, 2019
Salsa Chicken (Slow Cook)*
Salsa Chicken, By: Tina Nordhavn-Allman
Salsa Verde Chicken Enchiladas, By: Lori Widdison Walker, September 1, 2015
Santa Fe Turkey Burger Platter, By: Melanie Cristal
Sausage & Linguini in Vodka Sauce, By: Madeline DiDonato
Sesame Chicken & Rice*, By: Cheryl Koehler, September 6, 2014
Sesame Chicken for Slow Cooker*, By: Mary Director
Shake-n-Bake Chicken, By: Beverly Huffman Allen, December 5, 2014
Simple Stir Fry*, By: Deborah Mills, August 4, 2014
Sizzling Chicken*, By: Rita Ramos
Skillet Sicilian Chicken*, By: Joseph Girouard, October 23, 2017
Smothered Chicken, By: Brent Stapley, June 22, 2017
Smothered Chicken, By: Kristen Gray Goble, May 16, 2015
Southwest Chicken Burritos*, By: Aurelia Dougan McCollom, July 24, 2015
Sour & Spicy Chicken with Vegetables*, By: Allana Alla Robinson, April 10, 2016
Southwest Chicken Burritos, By: LeAnne Porter
Southwestern Chicken On Tortillas*, By: Carol F. Neuman, June 13, 2015
Spanish Chicken*, By: Anna Caya, August 8, 2017
Spanish Chicken, By: Eileen Koca, November 6, 2014
Spiced Chicken Thighs*, By: Carolyn Crowder, July 10, 2016
Spicy Barbecue Chicken*, By: Bonnie Smith, March 23, 2015
Spicy Chicken Tacos*, By: Allana Alla Robinson, May 15, 2016
Spicy Garlic Chicken Stir-Fry*, By: Rita Ramos
Spicy Roast Chicken*, By: Brian M Almashie
Spring Chicken*, By: Julie Barnes Moore, September 15, 2015
Steam Roasted Chicken Breasts & Sweet Potatoes*, By: Carol F Neuman, January 15, 2016
Stuffed Bacon Wrapped Chicken Breasts*, Brian M Almashie
Stuffed Chicken Breast*, By: Olivia Schlosser Berroth, February 16, 2016 – Cross Posted in Fast & Easy
Stuffed Chicken Breast*, By: Bonnie Smith, November 5, 2015
Stuffed Habanero Bacon Wrapped Chicken Breasts*, By: Brian M Almashie
Stupid EASY Chicken, By: Tracey Smith
Summer Chicken*, By: Bonnie Smith, February 18, 2020
Super Ranchy Chicken Tacos*, By: Allana Alla Robinson, March 13, 2016
Sweet & Sour Chicken or Pork, March 12, 2020
Sweet & Sour Chicken, By, Bonnie OHara, April 12, 2015
Sweet & Sour Chicken*, By: Christina Pike, March 27, 2015
Sweet & Spicy Bacon Chicken, By: Patricia Crawford, January 12, 2016
Sweet & Tangy Chicken with Peppers*, By: Allana Alla Robinson, March 7, 2016
Sweet Baby Ray's Slow Cook Chicken
Sweet Garlic Chicken, Slow Cook, By: Gael O'Brien
Sweet Hawaiian Slow Cook Chicken-Easy and Yummy*, By: Tammy Mullin Marsh
Tandoori Chicken*, By: Tamyra RiselikethePhoenix Murphy
Tangy Citrus Chicken with Noodles with Veggies*. By: Bonnie Smith, March 10, 2015
Tarragon Mushroom Chicken*, By: Michael Bielick, April 22, 2019
Teriyaki Chicken*, By: LeAnn Gonsalves Nieves, March 10, 2015
Teriyaki Chicken & Broccoli*, By: Allana Alla Robinson, January 2, 2016
Teriyaki Chicken & Rice 30 Minute Meal*, By: Carol F Neuman, October 16, 2015
Teriyaki Chicken & Rice with Chow Mein Vegetables*, By: Carol F. Neuman, May 12, 2015
Teriyaki Chicken (Slow Cook) #1, By: Mary Director
Teriyaki Chicken (Slow Cook) #2*, By: Cheryl Jansen
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Teriyaki Chicken with Sliced Onion, Carrots & Fresh Green Beans*, By: Krista Johnson Stacklie
Teriyaki & Pineapple Salsa Chicken*, By: Cheryl Bailey Francis
Thai Green Curry with Chicken*, By: Brent Stapley, July 11, 2017
Thai Peanut Chicken*, By: Julie Stiles Simpson, December 4, 2016
Thai Peanut Chicken (Minus the Skewers), By: Lisa Cunningham, June 28, 2015
Thai Peanut Chicken Skewers*, By: Brian M Almashie, April 24, 2014
Thousand Island Chicken, By: Tony Zoroya, January 8, 2018
Thai Tacos*, By: James Alan Smallwood, January 8, 2015
Tikka Masala*, By: Trudy Roth Potts, February 26, 2015
Tikka Masala Chicken*, Melina-Céline Wathen, April 28, 2014
Turkey & Pork Meatloaf*, By: Michelle Braverman Pisko, May 8, 2014
Turkey*, By: Cathy Kessinger, December 7, 2014
Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
Turkey; 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Turkey Breast, By: Laura Dupre, November 28, 2019
Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Turkey Breast*, By: Brian Tollin, November 24, 2016
Turkey Breast #1*, By: Jessica Conol
Turkey Breast #2, By: Carol Breitweiser Essig
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014
Turkey Breast, Herb Infused
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
Turkey Burgers Under Disguise*, By: Allana Alla Sverbil, July 23, 2015
Turkey Cheddar Meatloaf* (my own recipe), By: Tina Nordhavn-Allman
Turkey Cheeseburger Biscuits*, By: Jenn Mueller Venerable, February 15, 2015
Turkey Kielbasa, Cabbage and Sweet Potatoes*, By: Cyndy Glenn Bailey
Turkey Loaf, By: Kathleen Valentine, October 8, 2014
Turkey Meatballs & Sauce*, By: Randall McGouirk, September 27, 2015
Turkey Meatloaf, By: Jackie Kimball, January 21, 2017
Turkey Meatloaf*, By: Bonnie Smith, January 4, 2016
Turkey Meatloaf*, By: Bonnie Smith, January 17, 2015
Turkey Meatloaf*, By: Nini Merilee Newman
Turkey Meatloaf*, By: Irina Babiskin Cohn
Turkey Meatloaf*, By: April DeAnna McGowan, November 25, 2014
Turkey Meatloaf & Baked Potatoes, By: Leslie Althoff, January 20, 2015
Turkey Patties, Simple & Delicious*, By: Roxy Liendo Carpenter
Turkey Pizza Meatloaf*, By: Bonnie Smith, December 16, 2018
Turkey (Slow Cook), By: Mary Director
Turkey Taco Meat, Peppers & Mexican Rice 30 Minute Meal*, By: Carol F Neuman, January 22, 2016
Turkey Tacos*, By: Carol F. Neuman, August 8, 2017
Turkey Tenderloin with Chile Sauce*, By: Breanne Selah
Turkey Tenderloin, By: Michele Pilhorn
Turkey Wings*, By: Lakisha M Batts-Williams, February 28, 2015
Turkey Wings (Slow Cook)*, By: Cheryl Worthy, August 3, 2014
Turkey Wings*, By: Sandra Autry Campbell, February 22, 2015
Tuscan Chicken & Beans*, By: Faith Dazzio Gutierrez, August 14, 2014, Ninja Recipe Book
Tyson Grilled & Ready Fully Cooked Chicken Breast Strips, By: Tammy Ullrich, August 21, 2014
Tyson Premium Selections Roasted Red Bell Pepper & Garlic Chicken Breast*, By: Sara N Jason Peltier, April 30, 2014
Upside Down Chicken Pot Pie*, By: Cheryl Koehler, August 17, 2014
Upside Down Chicken Pot Pie Using Mini Loaf Pans*, Cathy Schultz, August 19, 2014
Weber Kick'n Chicken Thighs*, By: Monica Alejo, July 18, 2015
Whole Chicken*, By: Grisell Martinez, August 15, 2018
Whole Chicken*, By: Mitzi Arredondo, September 20, 2015
Whole Chicken*, By: Trish Obrien, April 11, 2015
Whole Chicken, By: Wendi Hacker, February 7, 2015
Whole Chicken*, By: Lisa Tanner, June 3, 2014
Whole Stuffed Chicken*, By: Danielle Keniston-Foss, November 11, 2015
Whole Stuffed Chicken*, By: Delray Busch, August3, 2015
Whole Turkey, Cutting A *, By: S Alfred Baker, November 15, 2014
Wing-It Meal with Chicken & Mushrooms, By: Laura Merzi
Yummy Chicken*, By: Susan Albers, August 27, 2014
Salsa Chicken*, By: Monica Engle Peng, April 23, 2019
Ingredients:
5 boneless skinless chicken breasts
2 bricks cream cheese
3- (15 oz.) cans corn
1- (16 oz.) jar medium salsa
1- (16 oz.) jar hot salsa
Directions:
Add all of the ingredients to the Ninja. Slow Cook High for 4 hours. After 3½ hours of cooking, remove the chicken and shred. Return to the Ninja.
*I use the shredded version most often as a dip, but it’s fantastic over rice as well. I often freeze in silicone mega muffin pans and take it frozen to work for lunch. Fits great in a large coffee mug - and someone always comments on how good it smells.
Added comment by: Jennifer Sinyard - I've made something similar for years. I make creamy enchiladas.
I just put sliced peppers and onions, salsa, cream of chicken soup & chicken.
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Salsa Chicken (Slow Cook)*
Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes
2 Tbs. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 Tbs. sour cream,
Directions:
Place the chicken in the Ninja. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour one half cup water over the mixture. Check after 1 hour to see if it needs more liquid. I wouldn't think so, but add one half cup of water if needed. Slow Cook Low for 3-5 hours. Test for doneness by temperature probe. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
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Salsa Chicken, By: Tina Nordhavn-Allman
Ingredients:
1 lb chicken breast
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes
1 jar salsa, I use green
Put everything in the Ninja and cook on Slow Cook Low for 6 hours. Shred chicken and serve over rice.
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Salsa Verde Chicken Enchiladas, By: Lori Widdison Walker, September 1, 2015
Ingredients:
2 (12.5 oz each) cans chicken chunks
8 oz cream cheese
1 (28 oz) can of Green Enchilada Sauce
8 tortillas
Cheddar cheese (shredded)
Directions:
Drain 1 can of chicken. Add both cans of chicken to the Ninja. Turn to Stove Top High. Cube the cream cheese and add to the pot. Stir until cream cheese is melted. Remove chicken mixture to a bowl. Turn your Ninja to the Oven setting of 250°-300°F. (If you choose, you can wash the Ninja pot. It’s not necessary). Add the enchilada sauce. Put 2 Tbs. of chicken mixture in each tortilla and add cheese. Roll up. Add to Ninja, pushing the tortilla into the enchilada sauce mixture. Cover with cheese. Put the lid on the Ninja and cook for 10-15 minutes until hot and bubbly.
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Santa Fe Turkey Burger Platter, By: Melanie Cristal
Ninja saved me again tonight. I'm out of chicken etc. (grocery shopping is tomorrow) and too tired to go out, so I put into the Ninja turkey burgers covered with taco and ranch seasonings and a little cumin (olive oil in pot), topped it with a can of black beans and added half cup of water. Put frozen broccoli on the rack above it. Cooked on 350° for 15 minutes, flipped the burgers and cooked 10 minutes more. It was delicious! I have no idea what to call it but was very yummy, nutritious and filling. Ninja is great for improvisation.
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Sausage & Linguini in Vodka Sauce, By: Madeline DiDonato
Ingredients:
1 package Al Fresco Sun Dried Tomato Chicken Sausage
1 jar of vodka sauce (I happened to have Classico)
1 box of linguini (I had whole wheat)
4 cups of water
Directions:
Turn your Ninja to Oven setting of 325 & spray the pot with Pam. Cut up the sausage into small medallions & brown. Break the linguini in half and add it on top of the sausage, along with sauce & water. Stir. Cover & cook for 25 minutes, stirring occasionally.
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Sesame Chicken and Rice*, By: Cheryl Koehler, September 6, 2014
2 boneless chicken breasts
1 jar vegetables
2 packages Skillet cookers (Sesame)
I packages Uncle Ben's Brown Rice (microwave for 3 minutes)
Brown chicken breasts till done, cut up, add remaining ingredients, and simmer for 15-20 minutes...serve over rice.
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Sesame Chicken for Slow Cooker*, By: Mary Director
Ingredients:
1 1/2 lb boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 Tbs. dried onion
2 Tbs. ketchup
1 Tbs. oil
1/2 tsp garlic powder
2 tsp cornstarch dissolved in 3 tablespoons water
sesame seeds
Directions:
1 Put chicken into the Ninja
2 Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
3 Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from the Ninja, leave sauce.
4 Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into the Ninja. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
5 Cut chicken into bite size pieces and return to the Ninja- can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.
***Added comments*** By:Karen Nachreiner Dunbar
SUCCESS! (I felt like a cheerleader back in high school...remember that cheer?) Slow Cooker Sesame Chicken is perfection. I make this all the time in my slow cooker and just looked in the file to see if the recipe was there. And Yep it was. However, because I now have the Ninja, I did some things different this time.
1. First, I double the entire recipe....we love this as a leftover and it tastes even better the next day.
2. I used 5 tsp of cornstarch instead of 4 (remember I doubled the recipe)
3. After I removed the chicken and added the cornstarch mixture (and this is where I fell in love with the Ninja!) I turned it on Stove Top High to bring it to a boil, let boil for just a minute, and it thickened right up. I then turned it back to low until the chicken was ready to go back in. I have a heck of a time getting anything to thicken in a slow cooker. This was so awesome.
4. Then after cutting up the chicken and putting it back in the thickened sauce (which was perfect by this time). I just turned it off and put the lid on it to heat everything thru and thru.
5. Totally optional step, well they all are I guess but hubs added peanuts to his and said it "made the dish". Well alrighty then, whatever keeps him happy, right?
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Shake-n-Bake Chicken, By: Beverly Huffman Allen, December 5, 2014
Ingredients:
3 chicken drumsticks
3 thighs
Shake-n-Bake
Directions:
Turn your Ninja to an Oven setting of325°F. Coat your chicken.
They will cook directly in the pot. Bake on one side for 30 minutes. Turn and cook for 15 more minutes. I just checked it and it does appear to be frying. Looks great.
Ok... they are done, crispy and moist!! Cooked beautifully on the bottom of the pot. Almost like fried chicken. I will do this again for sure!! Yum!! It was more like fried chicken. Just like I like it!!
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Shredded Chicken & Gravy, By: Brandi Blackmon Cornwell, September 15, 2020
Ingredients:
2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
rice, mashed potatoes, or noodles for serving
Directions:
Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt.
Add to you Ninja Multi-Cooker. whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add to the seasoned chicken breasts. Be sure to get them covered in gravy.
Place the lid. Turn to Slow Cook Low for about 6-8 hours.
Once cooked, shred chicken and serve over your choice.
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Simple Stir Fry*, By: Deborah Mills, August 4, 2014
I did the chicken first. I used thin chicken breasts and sliced them into bite size pieces. Then I fried them on Stove Top High in an oriental stir fry oil for high heat. I did it till they were browned, then removed them from the pot. I did carrots first then removed them. Then I added sliced yellow onion and bell pepper. About 5 min. later I added zucchini and a few minutes after that the cabbage. I stirred it constantly and then added the chicken and carrot back in. I added a stir fry sauce on top and served it over rice.
**Added Comment**By: Aurelia Dougan McCollom – No amounts are really needed for this recipe. Just add what you think you would like to have.
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Sizzling Chicken*, By: Rita Ramos
Ingredients:
A couple of chicken breasts, cut into bite-sized pieces
Flour
Olive oil
Chinese pea pods
3 jalapeños, sliced
1/4 cup soy sauce
1/2 cup chicken broth
4 garlic cloves, minced
2 tablespoons ketchup
2 tablespoons rice wine vinegar
A dash of red pepper flakes
A dash of garlic powder
A dash of onion powder
Directions:
Whisk together the chicken broth, soy sauce, garlic cloves, ketchup, rice wine vinegar, red pepper flakes, garlic powder and onion powder. We tend to like a lot of sauce. If you don’t, you could cut back on the soy sauce and broth.
Put the chicken pieces into a Ziploc bag and add enough flour to coat the chicken. Shake it up to coat chicken well.
Brown the chicken on Stove Top High, add the liquid and put it on Slow Cook Low for 3 or 4 hours. Add the vegetables in the last half hour to 45 minutes.
Serve with rice. I used Basmati rice.
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Skillet Sicilian Chicken*, By: Joseph Girouard, October 23, 2017
From: Delish
Adapted for Ninja by: Joseph Girouard
Ingredients:
1 Tbs. extra-virgin olive oil
4 to 5 bone-in, skin-on chicken thighs
2 cloves garlic, minced
1 Tbs. fresh thyme leaves
1 tsp. crushed red pepper flakes (I decreased to a few flakes to decrease potential heat)
¾ cup low-sodium chicken broth
½ cup heavy cream
½ cup chopped sun-dried tomatoes
¼ cup grated Parmesan
Kosher salt and black pepper – to taste
Fresh basil, for serving
Parsley (optional – my preference, not in original recipe)
Directions:
1. On Ninja Stove Top High, heat oil.
2. Season chicken on both sides with salt and pepper.
3. Sear chicken in hot oil until golden brown and crispy (original recipe called for 3 minutes both sides, but I browned for 6 minutes both sides, and next time I will brown even longer for a strong golden color and crispy skin all around, per the request of a family member)
4. Transfer chicken to a plate. Turn the Ninja to Stove Top Low. Pour off only half the fat left in pan. Keeping half the fat is essential so as not to burn during the next step.
5. Add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, scraping the bottom of the pan, stirring continuously for 30 to 60 seconds – try not to burn the garlic. If there’s any danger in doing so, execute the next step immediately.
6. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan; season with salt. (I also added parsley at this point.) Stir. Bring to a simmer. Add back chicken and baste with sauce.
7. Set the Ninja to the Oven setting of 350°F and cook with lid on for 15 minutes, until the chicken is cooked through. (If I increase searing time next round, I might decrease the oven time here, but I would test the meat temperature along the way just to be sure. This round I tested chicken temperature after 10 minutes, and an additional 5 minutes was called for – so I maintained the whole 15 minutes from the original recipe).
8. Plate chicken. Garnish with pot drippings, cooked tomato pieces, and basil II had no fresh basil on hand this round).
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Smothered Chicken, By: Brent Stapley, June 22, 2017
Sorry I forgot to take a picture. The Ninja made this dish SO much easier.
Ingredients:
8 chicken thighs, bone in, skin on
Mix together the following:
1 cup flour
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon creole seasoning
1 teaspoon poultry seasoning
***
2 tablespoons oil
1 onion, finely chopped
2 cups chicken stock
Steamed rice or mashed potatoes
Directions:
Dredge chicken in flour mixture. Reserve flour mixture.
Turn the Ninja to Stove Top High. Heat the oil. Brown the chicken on all sides. Remove to a plate. Add onions and sauté until slightly browned. Stir in ¼ of the reserved flour mixture and make a roux. Gradually stir in the chicken stock to make a gravy. Add the chicken back to the gravy and cover with the lid.
Switch to Stove Top Low and cook until chicken is tender, about 15 minutes. Serve with rice or potatoes.
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Smothered Chicken, By: Kristen Gray Goble, May 16, 2015
Ingredients:
4 boneless, skinless chicken breasts
½ cup shredded Monterrey Jack cheese
½ cup shredded Cheddar cheese
1/3 cup Caesar salad dressing
2 Tbs. chopped chives or green onion
¼ cup chopped, cooked bacon (I used the real bacon bits from Costco)
1 tomato, diced
Salt, Montreal Chicken seasoning (I use McCormick Brand)
Directions:
Place chicken in a bowl and season liberally with salt and the Montreal Chicken seasoning. Cover with plastic wrap and marinade in fridge for at least an hour, up to overnight.
Using the Ninja pot to fix the meal, preheat your Ninja on Stove Top High for 10 minutes. Add the chicken. Brown with olive oil or whatever oil you have to use, even butter would work. Try to get it nicely browned and caramelized. That’s where the flavor is! Evenly distribute the Caesar dressing over each breast.Then top with even amounts of cheese, bacon, and top off with the chives or onions. Bake for 10 minutes on the Oven setting of 300°F. Top with your diced tomatoes and bake it another 10 minutes. Check to see if the chicken is done and cooked through. Get ready for chicken heaven.
**I didn't have chives or green onions so I used a white onion. I forgot to pick up a tomato so I used a can of petite tomatoes drained.
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Sour & Spicy Chicken with Vegetables*, By: Allana Alla Robinson, April 10, 2016
Ingredients:
1 small head of broccoli - cut into bite size florets
1 bell pepper (use whatever color you desire; we used yellow) - cut into strips
2-3 handfuls of fresh green beans
4 tablespoons hot sauce
½ cup low sodium chicken broth
2 teaspoons corn starch
6 tablespoons or 3/8th cup low sodium soy sauce
6 tablespoons or 3/8th cup rice vinegar
6 tablespoons or 3/8th cup olive oil
3 boneless chicken breasts - cut into bite size pieces
5 cloves fresh garlic - finely cut
The size of a coin half dollar worth of Fresh Ginger - finely cut (can use less if desired)
1 stalk scallions (can use green onions instead) - sliced into bite size pieces
Brown rice (white can be used too)
Prep:
Cook the brown rice in the Ninja. Once cooked remove and set aside.
Cut fresh garlic and ginger based on the notes in the list of ingredients - combine them and set aside.
Cut broccoli into florets, bell pepper, and green beans - combine in a bowl and set aside
Cut scallions - put in its own bowl and set aside.
Cut chicken breast based on note in the ingredient list and set aside
Recipe:
**The entire recipe is cooked with the lid off
1) Into the main pot of the Ninja, combine soy sauce, hot sauce, olive oil, rice vinegar, fresh garlic, and fresh ginger - mix together. Once mixed together, add in chicken breast and set the Ninja to Stove Top High - stir occasionally.
2) Once chicken is no longer pink, mix in the corn starch and allow for it to absorb and cook for a few minutes.
3) After a few minutes pass, add in broccoli florets, fresh green beans, and bell pepper - mix with chicken and sauce. Cook until vegetables reach desired consistency - stir occasionally.
4) With a few minutes prior to serving, mix in the scallions and allow for it to cook for a minute or two then turn off the Ninja. Allow for the bubbling to stop prior to serving.
Serving:
Serve over the brown rice.
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Southwest Chicken Burritos*, By: Aurelia Dougan McCollom, July 24, 2015
Ingredients:
2- 13 oz. cans chicken breast chunks
2 Tbs. Hidden Valley Ranch dry dressing mix
2 cans of mild Ro-Tel
1-15 oz. can of black beans, rinsed and drained
1-10 oz package of frozen corn
8 oz. block of cream cheese, softened and cut into chunks
6-8 medium flour tortillas
Salsa, optional
Mexi-blend shredded cheese, optional
2 Ninja’s are needed; or remove mixture and wipe out pot
Directions:
Add the chicken to the pot and carefully break up chicken into shreds. Sprinkle the dressing and gently mix. Add remaining ingredients, stir. Turn your Ninja to Slow Cook High for 1 hour. At the end of the cooking time, turn to Stove Top High and remove lid. Reduce any liquid. Reducing took about 10 minutes.
Warm 1-2 tortillas at a time in the microwave to soften. Remove. Spread some salsa and sprinkle with cheese, or add your favorite ingredients. Add a couple spoonfuls of the meat mixture. Roll. Place the burritos in your heated Ninja and brown each side.
Time and cooking temperature are flexible. You can Slow Cook the entire meal on Slow Cook Low if you wish, use a Stove Top setting to heat everything or even the Oven setting. Depending on your time, do what works for you. This is a very versatile recipe. Enjoy!
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Southwest Chicken Burritos, By: LeAnne Porter
Ingredients:
1/2 jar Safeway southwest salsa.
1 can black beans
3 chicken breasts
2 1/2 hours slow cook high
Rolled up in flour tortilla with shredded cheese. Turned out good.
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Southwestern Chicken On Tortillas*, By: Carol F. Neuman, June 13, 2015
Ingredients:
4 chicken breasts
1 Hidden Valley Fiesta Ranch dressing packet
2 cans of mild Ro-Tel (recipe calls for 1 can but I wanted 2)
1-15 oz. can of drained pinto beans (instead of black beans)
1-10 oz package of frozen corn
¼ can of water (my addition because of the 8 hours)
1 block of cream cheese
Directions:
Turn your Ninja to Stove Top High while preparing the meal. Place four chicken breasts in the Ninja, sprinkle fiesta ranch packet over the top of chicken breasts, then add Ro-Tel, corn and beans. Add the cream cheese on top.
Add water if cooking for 8 hours. Turn your Ninja to low Slow Cook Low for 8 hours. (Some people said it was done at 6 hours, but I set mine for 8 hours. I will be shredding the chicken and putting it on tortillas, and having Spanish rice with it.
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Spanish Chicken*, By: Anna Caya, August 8, 2017
(There are no ingredient measurements given in this recipe. Use according to your tastes).
Ingredients:
Chicken thighs bone-in with skin
Season both sides
olive oil
Sazon
Adobo
Ground Black Pepper
Onion Powder
Garlic Powder
Directions:
Turn the Ninja to Stove Top High. Add the olive oil. Brown both sides until crisp. Remove the chicken and wipe pot down. Turn to the Oven setting of 350°F. Place the Ninja rack. Bake for 1 hour. (I have had success with covering the rack with foil or leaving it uncovered. (Members have sprayed the rack and or foil with oil to keep from sticking – Aurelia Dougan McCollom).
*For a cheap family dinner I bought microwavable rice sides and corn.
****
Spanish Chicken, By: Eileen Koca, November 6, 2014
Ingredients:
8 medium sized chicken breast, (or amount for your family)
2 - 12 ounce jars picante sauce, (adjust sauce for less chicken used)
1 can of corn
1 can black beans, (drained and rinsed)
tortilla chips
cheese
Place the chicken into the Ninja pot. Add the corn, and black beans. Mix. Pour picante sauce over the chicken.
Bake at 350°F for 25 minutes or until the chicken is cooked through. Stir the sauce and spoon over the chicken. Sprinkle the with the tortilla chips and cheese. Bake until the cheese is melted.
****
Spiced Chicken Thighs*, By: Carolyn Crowder, July 10, 2016
Ingredients:
¾ teaspoon olive oil
1 cup vertically sliced onion
2 teaspoons garam masala
½ teaspoon salt
¼ teaspoon curry powder
8 skinless chicken thighs (about 2¼ pounds)
¼ cup dry red wine
2 tablespoons red wine vinegar
1 cup fat-free, less-sodium chicken broth
Directions:
Turn the Ninja to Stove Top High. Add the olive oil and heat. Once hot, add the onions. Sauté until onions are soft. Remove onions from the pot. While onions soften, combine garam masala, salt, and curry powder; sprinkle evenly over both sides of the chicken. Add chicken to the pot. Brown the chicken on both sides using Stove Top High. You may reduce heat if wish. Add the wine and vinegar cook 30 seconds, scraping pan with non stick spatula to loosen any browned bits. Add onion and broth; bring to a boil. Cover, reduce heat to Stove Top Low and simmer 20 or 30 minutes or until chicken is done.
****
Spicy Barbecue Chicken*, By: Bonnie Smith, March 23, 2015
Made spicy barbecue chicken in the Ninja tonight. It is suppose to be cooked on the grill but tried and it worked. I used my new pyramid mat put the chicken on it.
(Rub and Sauce)
Ingredients:
2 garlic cloves
1 tablespoon canola oil
½ cup chili sauce
3 tablespoons brown sugar
2 teaspoons salt free seasoning blend, divided
¾ teaspoon cayenne pepper, divided
2 teaspoons ground mustard
2 teaspoons chili powder
Sauce:
In a small saucepan or in the Ninja sauté garlic in oil. Add the chili sauce, brown sugar, 1 teaspoon seasoning blend and ¼ teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat or from the Ninja. Wipe out the Ninja.
Rub:
Combine the mustard, chili powder and remaining seasoning blend and cayenne. Rub over chicken.
Set the Ninja to the Oven setting of 425° for 15 minutes. Turn and cook another 5 minutes. Then I took half of it and placed on the rack, the pieces I left on the mat I added sauce to the chicken. On the other half of the rack I placed asparagus. I topped the asparagus with rolls wrapped in tin foil. Finished cooking until the asparagus was tender crisp. I also fixed basil pesto noodles on my range top. It was all so delicious, although I went a bit overboard on the cayenne pepper, lol.
(Tonight I didn’t want it as spicy so I added some honey to the sauce and some paprika to the rub).
****
Spicy Chicken Tacos*, By: Allana Alla Robinson, May 15, 2016
Ingredients:
4 boneless chicken breasts - cut into strips
3 bell peppers (orange, yellow, red) - cut into strips
4 oz jalapeño slices with liquid
3 packets low sodium mild taco seasoning OR make your own and remove the salt all together
½ lime - fresh juice
4 cheese Mexican blend
whole wheat tortillas
Prep:
Cut bell peppers into strips - set to the side.
Cut the boneless chicken breasts into strips then coat in taco seasoning - set to the side.
Recipe:
** cook with the lid off**
1) Into the main pot of the Ninja, add the coated chicken breasts. Add the jalapeño slices with juice, (try to evenly spread it out). Turn the Ninja to Stove Top High and cook until chicken is cook through - stir and flip occasionally.
2) Once chicken is ready add in peppers and juice from ½ lime - mix with chicken and cook until peppers reach desired doneness.
Serve:
On a whole wheat tortilla with 4 cheese Mexican blend.
****
Spicy Garlic Chicken Stir-Fry*, By: Rita Ramos
Ingredients:
1 lb boneless skinless chicken breast, cut into chunks
10 whole dried chili peppers, or to taste
Green onions, diced
2 garlic cloves, minced
1 tablespoons rice vinegar
3 tablespoons sweet cooking rice wine
4 tablespoons soy sauce
1 tablespoon corn starch
Chicken broth
Vegetable oil
Directions:
Combine the rice vinegar, sweet cooking rice wine, soy sauce and corn starch in a measuring cup and mix well. Add enough stock or water to bring sauce volume to half cup (or more if you’d like it with more sauce).
Set Ninja to Stove top High and add oil. Once the oil is hot, add the chicken and cook it thoroughly.
Add the dried chili peppers, green onions and garlic and stir fry for a minute or two. The dried peppers should turn bright red.
Slowly add the sauce to the Ninja and stir until it is thick and bubbling nicely.
****
Spicy Roast Chicken*, By: Brian M Almashie
Ingredients:
Chicken
Garlic
Butter
Olive oil
Lemon
Fresh herbs (Rosemary, thyme, sage, more garlic and jalapeno)
1 cup apple cider
3 cups white wine
½ cup water
Brussels sprouts
Onions
Hi all! Sear the chicken in garlic, butter and olive oil on Stove Top High. (Just enough to fill the bottom of the pot). Remove the chicken and stuff it with lemon, garlic and a bunch of fresh herbs (rosemary, thyme, sage, more garlic and jalapeño.) Turn your Ninja to 375°. Put the chicken on top of the roasting rack and add 1 cup apple cider, or 1 cup of stock, 3 cups white wine and 1/2 cup water. Put salt, pepper, chili flakes, garlic, lemon and jalapeño slices on top of the chicken. Bake for 45 minutes then remove the chicken and add onions and Brussels to the bottom of the pan and put the roaster pan and bird back in for another 30 minutes. Remove the chicken and Brussels and serve it with mashed potatoes. The apple cider really works especially with the Brussels. Put the skin and bones back in the pan on low and will make stock with it tomorrow (strain it). It will be spicy stock because of the chili's and Jalepeno.
****
Spring Chicken*, By: Julie Barnes Moore, September 15, 2015
It may be the end of summer, but I made "Spring Chicken" in my Ninja. It turned out so good!
Ingredients:
3-4 slices of bacon
2-2½ lbs chicken thighs or legs - (seasoned with salt & pepper)
1 small or ½ medium onion, diced
3-4 carrots, diced
1 cup dry white wine,
½ cup flour
2 Tbs. tomato paste
2 cups chicken broth
Italian seasonings
salt & pepper
egg noodles or rice
Directions:
Turn your Ninja to Stove Top High and fry the bacon until crisp. Remove.
In the bacon grease, brown the seasoned chicken thighs or legs. When you turn chicken over during browning, add the onion and carrots. While chicken finishes browning, whisk together wine, flour and tomato paste until smooth. Gradually add in the chicken broth. Pour over chicken and veggies in the pot. Season everything with a little bit of Italian seasoning, salt & pepper. Turn your Ninja to Slow Cook Low for 6 hours. I checked it at 5 hours & it was done. My chicken thighs were boneless. Bone-in thighs or legs would probably take the full 6 hours.
Just before serving, dice up reserved bacon & throw on top (otherwise it gets too soggy cooking all day). Serve over egg noodles or rice!
****
Steam Roasted Chicken Breasts & Sweet Potatoes*, By: Carol F Neuman, January 15, 2016
Ingredients:
4 Tbs. butter or margarine
2 chicken breasts, boneless
4 cups of water (or chicken broth)
cloves of garlic and aromatic herbs - optional
2 sweet potatoes or regular potatoes
Directions:
Turn the Ninja on Stove Top High. Melt the butter and then brown the chicken breasts on both sides. Remove the chicken to a plate. Add the water (or chicken broth) to the pot. Add the cloves of garlic and aromatic herbs if you would like gravy. (I did not use chicken broth or the herbs because I just wanted to roast without gravy). Add the rack to the Ninja. Place the chicken in the center of the rack. Add the sweet potatoes or regular potatoes around the chicken. Turn the Ninja to the Oven setting of 375°F, for 45 minutes.
****
Stuffed Bacon Wrapped Chicken Breasts*, Brian M Almashie
Ingredients:
2 large Chicken breasts
Olive oil
Swiss cheese
Jalapeño
2 slices of partially cooked bacon
2 cups chicken stock
Directions:
Pound and stuff the chicken with Swiss cheese, Jalapeño. Wrap with 2 slices of partially cooked bacon. Put some olive oil and spices on top once wrapped. Place the chicken on the wire rack and steam bake in 2 cups chicken stock at 400° degrees for 45 minutes or so.
**added comment** - Brian M Almashie - After 40 minutes I removed the rack and left the chicken on it. Then, I emptied the pan with all remaining liquid and then put the rack back in and dry baked them for about 20 minutes. The bacon was fine -- remember to partially cook it in the microwave before wrapping it around the breasts.
If you didn't want to remove rack and empty the liquid out and re-bake, you could always remove the breasts after the 40 minutes and broil them for a few minutes to crisp the bacon up.
If I had broiled them, I might have added a slice of Swiss after the bacon crisped and put them on for a few seconds more to get a bubbly cheese on top of the bacon. Yum.
Another tip, try adding some fresh herbs (basil, thyme or rosemary) and mustard inside the stuffed chicken breast--it's also delicious.
****
Stuffed Chicken Breast*, By: Olivia Schlosser Berroth, February 16, 2016 – Cross Posted in Fast & Easy
Ingredients:
4 chicken breasts
Stove Top Stuffing
2 cups chicken stock
Directions:
While preparing the chicken, turn the Ninja to Stove Top High to begin heating. Make stuffing as directed on the box. Pound out the chicken. Add stuffing to the inside and roll them up. Place a toothpick to hold.
Place in the heated Ninja to lightly brown on each side. Remove. Add the chicken stock. Place the rack in the Ninja. Add the chicken breasts. Turn to the Oven setting of 375°F for 35 minutes, or until juices run clear.
Make a gravy and pour over the chicken to serve.
****
Stuffed Chicken Breast*, By: Bonnie Smith, November 5, 2015
Ingredients:
3 chicken breast, cut in half
pepper jack cheese or Monterey jack cheese
toothpicks
taco seasonings
2 Tbs. olive oil
Directions:
Cut the chicken breast in half. Using a knife make slit in each piece. Inside the slit put either pepper jack cheese or Monterey jack cheese. Secure the open ends with toothpicks. Pound the meat and roll in the taco seasoning. (The taco seasoning was found in the DIY files).
Turn your Ninja to Stove Top High. Add the olive oil and heat. Brown the chicken on both sides. Remove and place in the multipurpose pan. Wipe or wash out the pot. Turn to the Oven setting of 350°F. Place the rack and place the pan. Bake for about 20 minutes. If you choose not to pound the chicken, cooking time will be extended. Test for doneness of 165°.
****
Stuffed Habanero Bacon Wrapped Chicken Breasts*, Brian M Almashie
Ingredients:
2 large chicken breasts
Olive oil
Habanero Jack cheese
2 slices of partially cooked bacon
2 cups chicken stock
ghost chili BBQ sauce
pickled jalapeños
Directions:
Pound and stuff the chicken with Habanero Jack cheese, a spicy chili sauce, and pickled jalapeños. Wrap with 2 slices of partially cooked bacon. Put some olive oil and spices on top once wrapped. Place the chicken on the wire rack and steam bake in 2 cups chicken stock at 400° degrees for 45 minutes or so. I'm also using the grease from the bacon to cook Brussels at the same time in the chicken stock.
**added comment** - Brian M Almashie - After 40 minutes I removed the rack and left the chicken on it. Then, I emptied the pan with all remaining liquid and then put the rack back in and dry baked them for about 20 minutes. The bacon was fine -- remember to partially cook it in the microwave before wrapping it around the breasts.
If you didn't want to remove rack and empty the liquid out and re-bake, you could always remove the breasts after the 40 minutes and broil them for a few minutes to crisp the bacon up.
If I had broiled them, I might have added a slice of Habanero Jack cheese after the bacon crisped and put them on for a few seconds more to get a bubbly cheese on top of the bacon. I topped them off with ghost chili BBQ sauce.
Another tip, try adding some fresh herbs (basil, thyme or rosemary) and mustard inside the stuffed chicken breast--it's also delicious.
****
Stupid EASY Chicken, By: Tracey Smith
Ingredients:
3-4 chicken breasts cubed
2– 14 oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
Bowtie pasta
shredded parmesan cheese
Directions:
In your Ninja pot, mix soup mix and tomatoes. Add chicken and stir. Cook on Slow Cook Low for 6-8 hours. Cook bow tie pasta according to package. Serve over bowtie pasta; we actually just mix it all together. Sprinkle with parmesan cheese.
>>>>You can Slow Cook Low for 2 hours, or just use 325° for 25-30 minutes. After chicken is cooked through, add pasta and cook for another 25-30 minutes, @ 325°, stirring occasionally.
****
Summer Chicken*, By: Bonnie Smith, February 18, 2020
Ingredients:
1 lb. chicken. (I've used thighs, breast, skin, no skin, whatever you have works)
1-2 tablespoons olive oil
1 tablespoon cider vinegar
1 garlic clove, minced (or to taste same as other spices)
1 teaspoon thyme
½ teaspoon oregano
½ teaspoon cayenne pepper
¼ teaspoon salt
Dash pepper
Directions:
Combine ingredients minus chicken. Add chicken to coat. Marinate for a few hours. Transfer to the Ninja multipurpose pan or any oven safe baking pan that fits the rack. Place the rack in the Ninja. Place the chicken on the rack.
Bake on the Oven setting with a temperature of 425°F. Bake for 1 hour or until internal temperature reaches 165°F. Baste occasionally.
Remove from the Ninja and place in your regular using the broil setting to crisp the skin.
The aroma reminds us of summer barbeques.
****
Super Ranchy Chicken Tacos*, By: Allana Alla Robinson, March 13, 2016
Ingredients:
2 boneless chicken breasts - cut into cubes or strips
1 packet dry ranch dressing
16 oz bottle ranch dressing (we used light)
2 cups cheddar cheese
1 red bell pepper - cut into strips
1 yellow bell pepper - cut into strips
2 fresh limes - to be used for juice
Bacon
Olive oil
Whole Wheat Tortilla Shells
Salt (optional)
Ground Black Pepper
Prep:
Combine 1 bottle of ranch dressing with 2 cups of cheddar cheese - set to side
Cut peppers and toss them in ground black pepper and salt (optional) - set to side
Cook bacon in the Ninja - remove fat, clean out the Ninja and set to side - once the bacon cools down, chop it down to desired size
Cut boneless chicken breasts into cubes or strips then toss them in a mixture of dry ranch, ground black pepper & salt (optional)
Recipe:
1) Into the main pot of the Ninja, create a mixture of olive oil and juice from 1 fresh lime. Add the chicken and set the Ninja to Stove Top High and cook until chicken reaches desired brownness - roughly 10-15 minutes -- flip occasionally --- remove from the Ninja then set to side --- clean out the Ninja
2) Into main the pot of Ninja, create a mixture of olive oil and juice from 1 fresh lime. Add the peppers and set the Ninja to Stove Top High. Saute for 5-10 minutes or until peppers reach desired doneness.
Serving:
Serve on a whole wheat tortilla shell and top it off with the ranch dressing and cheddar cheese mixture.
**My hubby is not a ranch lover and he loved my spin on these tacos!
****
Sweet & Sour Chicken or Pork, March 12, 2020
Servings: 4 servings
Ingredients:
2 pounds boneless, skinless chicken breast, thighs or pork, cut into 1 inch pieces
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
¼ teaspoon Chinese Five Spice
½ cup cornstarch (more if needed)
2 eggs beaten
½ cup all-purpose flour (more if needed)
2 Tablespoons vegetable oil
2 cloves fresh garlic, minced
1 onion cut into chunks
1 green bell pepper cut into chunks
15 oz. can unsweetened pineapple chunks (with liquid)
Sweet and Sour Sauce:
1/3 cup white sugar
½ cup ketchup
¾ cup apple cider vinegar
¼ cup
sauce
¼ cup water
Directions:
Turn the Ninja multi-cooker to Stove Top High. Preheat while preparing the ingredients.
Cut meat into chunks and place into medium mixing bowl. Add salt, pepper, Chinese Five Spice and cornstarch and mix to coat.
Beat eggs and pour over meat and coat.
Place flour in a large mixing bowl, add meat and coat well with flour.
Add oil to the Ninja pot. Shaking off excess flour, carefully add meat to the pot.
Brown on all sides. When browning turn after it develops a crust on each side. Once all sides are browned, add the garlic and onions to the pot and mix through.
Whisk sauce ingredients together and pour over meat.
Turn to the Oven setting of 225°F and set time to 20 minutes. After 15 minutes, remove cover and mix meat with sauce. Add peppers and pineapple. Continue cooking until peppers are crisp tender.
****
Sweet & Sour Chicken, By, Bonnie OHara, April 12, 2015
Ingredients:
3-4 boneless/skinless chicken breasts
Black ground pepper, to taste
1 cup cornstarch
3 eggs, beaten
¼ cup oil
Sauce:
½ cup brown sugar
4 Tbs. ketchup
½ cup white vinegar
1Tbs. soy sauce
1 tsp minced fresh garlic
Directions:
Preheat Ninja to 375°F. Rinse chicken breasts and cut into cubes. Season with pepper to taste. Turn your Ninja to Stove Top Medium. Dip chicken into the cornstarch to coat, then dip into the eggs. Fry until browned on all sides but not cooked through. Drain on paper towels. Lightly oil your baking dish and place the chicken. Mix the sauce ingredients in a bowl with a whisk and then pour over the chicken. Bake for 30-40 minutes. Remove. Stir and serve. Enjoy!!!
****
Sweet & Sour Chicken*, By: Christina Pike, March 27, 2015
Ingredients:
½ cup apple cider vinegar
¾ cup brown sugar
1 Tbs. cornstarch
4 Tbs. ketchup
1 Tbs. soy sauce
1 tsp garlic powder
3-4 chicken breasts
Directions:
Heat sauce ingredients on Stove Top Low or Medium until combined.
Add chicken and cook about 4 hours on Slow Cook High, then shred! Easy!
****
Sweet & Spicy Bacon Chicken, By: Patricia Crawford, January 12, 2016
Ingredients:
2 boneless chicken breast
Pack of bacon
Garlic powder
Cumin
Salt
Pepper
Brown sugar
Chili powder
Directions:
I like to slice the chicken kind of thin so it's like chicken tenders. Then sprinkle seasonings (except brown sugar) to taste on chicken. I like it spicy so I add red pepper. Turn the Ninja to the Oven setting of 400°F. Place the bacon on the rack and cook until wrinkled. (Do not cook all the way, just a little). Wrap around the chicken. Roll in the brown sugar. Bake until the chicken is done and bacon is crispy. Approximately 30 minutes. This does make a mess. The slow cook liners would probably be helpful here, but I didn't have any so I added a little water midway.
****
Sweet & Tangy Chicken with Peppers*, By: Allana Alla Robinson, March 7, 2016
Ingredients:
3 chicken boneless breasts - cut into bite size pieces
1 green bell pepper - cut into strips
1 orange bell pepper - cut into strips
1 red bell pepper - cut into strips
1 yellow bell pepper - cut into strips
29 oz yellow cling sliced peaches in extra light syrup - separate juice and peaches (will equal to roughly 1 cup of juice)
4 cups cold water
3 tablespoons of rice vinegar
2 tablespoons of soy sauce (low sodium)
½ cup packed light brown sugar
3 tablespoons cornstarch
Prep:
Cut peppers - set to side
Separate juice from peaches - set both to side
Cut chicken into bite size pieces
Recipe:
**cook entire recipe with lid off
1) On Stove Top High, mix brown sugar and corn starch into 4 cups of water, soy sauce, rice vinegar, and peach juice.
2) Once mixed, set the Ninja to the Oven mode of 350°F and add in chicken - mix with sauce. Cook for 20 minutes.
*stir occasionally
3) After 20 minutes, add in peppers - mix with sauce and allow for it to cook for 10-15 minutes or until peppers reach your desired consistency.
*stir occasionally
Serve:
With peaches which were set to side in prep
**the sauce will be a bit "sticky" & thick so you may see a "film" form if it stands around without being stirred.
**you can substitute pineapple if you don't want to use peaches
****
Sweet Baby Ray's Slow Cook Chicken
Ingredients:
4-6 chicken breasts
1 bottle Sweet Baby Ray's sauce (recipe didn't specify size. I used 28oz.)
1/4 cup vinegar
1 tsp red pepper flakes (might be a little too hot for kids. Maybe use 1/2 tsp)
1/4 cup brown sugar
1 tsp garlic powder
Directions::
Mix everything but chicken. Place chicken in your Ninja. Pour sauce mixture over chicken. Slow Cook Low for 4-6 hours. (I slow cooked 2 hours on low, then High for 1 hour. Chicken was perfect. Test for doneness with instant read thermometer. Take out and shred. Put back into sauce and Slow Cook High for 30 minutes, then turned to Buffet setting.)
****
Sweet Garlic Chicken, Slow Cook By: Gael O'Brien
Ingredients
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons cornstarch
2 Tablespoons water
Red pepper flakes (optional)
Directions
Spray your Ninja with non-stick cooking spray. Place chicken (thawed or fresh) inside your Ninja. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on Slow Cook Low for 6-8 hours or Slow Cook High for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together cornstarch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down.)
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)
****
Sweet Hawaiian Slow Cook Chicken-Easy and Yummy!, By: Tammy Mullin Marsh
Ingredients:
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Directions:
Combine all together, cook on Slow Cook Low in your Ninja 6-7 hours...that's it! Done!
Serve with brown rice and you have a complete, easy meal!!
**Added comment by: Aurelia..** Ninja Slow Cooking Guide suggests cooking chicken breasts for 6-7 hours on Slow Cook Low and 3-4 hours for slow Cook High. Since this recipe has cut the breasts into chunks, there is a possibility that it may be finished sooner.
****
Tandoori Chicken*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
5 boneless skinless chicken breasts (you can use any chicken pieces you prefer)
1 cup of Tandoori paste (found at any international market. I got mine from Amazon. The brand I used was Roland's. It's mild)
1 cup of plain Greek yogurt
½ cup of minced garlic
1 Tbs. salt
1 Tbs. black pepper
*optional-you can add in ¼ cup of lemon juice. I did not.
Season your chicken with salt and pepper. Set aside
In a separate bowl mix together the Tandoori paste, yogurt, and minced garlic. Then add your seasoned chicken to the mixture. Use a spoon to coat and submerge the chicken. Take a sheet of aluminum foil to cover the chicken mixture. Place the bowl in the fridge for at least 3 hours. Overnight is better. I left mine in the fridge overnight.
Once you're ready to cook the chicken, turn the Ninja to the Oven setting of 375°. Place the marinated pieces of chicken in the ninja for 30-40 minutes. **You do not turn the chicken!** Turn off Ninja, let cool and enjoy!
****
Tangy Citrus Chicken with Noodles with Veggies*. By: Bonnie Smith, March 10, 2015
The chicken was done in the Ninja and the veggies on a regular stove top, (only 1 Ninja, lol). After I took the picture, I added some of the sauce on top of the chicken.
Noodles with Veggies
Ingredients:
5 cups chicken broth
4 cups spiral pasta uncooked
broccoli florets (I also added carrot chunks)
½ cup asiago cheese (I used parmesan-was out of my asiago)
salt, garlic powder
½ cup butter
2 tablespoons olive oil
Directions:
Bring broth to boil, add pasta and veggies. Cook uncovered till tender. Drain. Melt butter in large sauté pan, add the oil and the rest of the ingredients. Toss until well coated. Sprinkle with more cheese before serving. (Again, I didn't measure)
Tangy Citrus Chicken
Ingredients:
Skinless, boneless chicken breast, (I cut mine into pieces)
1 can (6 ounces) frozen lemonade concentrate, thawed
½ cup honey
1 teaspoon rubbed sage
½ teaspoon ground mustard
½ teaspoon dried thyme
½ teaspoon lemon juice
Directions:
Preheat Ninja 350° while cutting chicken and mixing up the sauce.
Combine all ingredients except the chicken, mix well. Spray pan, place chicken pieces in and pour half the sauce over. Cover, bake 20 minutes. Turn chicken over and pour remainder of sauce over chicken. Continue cooking another 15 minutes or until juices run clear on chicken. (I was thinking next time, I would try lower temperature and a longer cook time; or just slow cook but I was rushed tonight)
****
Tarragon Mushroom Chicken*, By: Michael Bielick, April 22, 2019
Ingredients:
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can sliced mushrooms
½ cup chicken broth
1 tsp dried tarragon
1 Tbs. Worcestershire sauce
egg noodles – among needed for your family
(My changes: I used 2 large chicken breasts, as I'm cooking for 2. I also used 4 oz. of fresh mushrooms instead of canned).
Directions:
Cut chicken breasts in half, place in the Ninja pot.
In small bowl combine the remaining ingredients, except egg noodles. Pour over the chicken.
Cover. Turn to Slow Cook Low for 3-4 hours. Digital temperature the chicken for an internal temperature of 165°F. If needed, increase time and check periodically.
Serve over egg noodles.
Added Comment - Future changes maybe. When chicken is done, remove from Ninja and add some heavy cream to thicken gravy up a bit to have it creamier.
****
Teriyaki Chicken*, By: LeAnn Gonsalves Nieves, March 10, 2015
Ingredients:
1/3 cup soy sauce
1 tablespoon fine sugar
1 tablespoon Kikkoman Aji-Mirin; a sweet cooking rice seasoning
1 clove crushed garlic
Directions:
Mix ingredients and marinate chicken for 1 hour.
Add 2 tablespoons of oil to the Ninja pot. Cook on Stove Top Medium until done.
****
Teriyaki Chicken & Broccoli*, By: Allana Alla Robinson, January 2, 2016
Ingredients:
2-3 boneless, skinless chicken breasts
1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup red wine vinegar
3 cloves garlic - minced
Grated ginger - to taste
Ground black pepper - to taste
½ head broccoli
Prep:
Cut chicken breasts into bite sized cube pieces
Wash & de-root broccoli
Recipe:
1) On Stove Top Low, combine the cornstarch, cold water, sugar, soy sauce, red wine vinegar, minced garlic, grated fresh ginger and ground black pepper. Let simmer & stir frequently until sauce thickens.
2) Once sauce thickens, add in chicken cubes and mix until sauce covers all pieces. Turn the Ninja to the Oven setting of 425°F. Cook for 20 minutes.
3) Once the 20 minutes pass, mix in broccoli & cook for 10 minutes - cover broccoli in sauce.
Serve: Plain or over rice.
****
Teriyaki Chicken & Rice 30 Minute Meal*, By: Carol F Neuman, October 16, 2015
Ingredients:
½ cup Teriyaki sauce
2 chicken breasts - cut into pieces
1 medium onion, cut up
1- 16 oz package of Westpac snap peas & stir fry veggies
2 packages of Knorr Teriyaki rice
4 cups of water
Directions:
Marinate your chicken 30 minutes to an hour. Turn your Ninja to Stove Top high. Brown the chicken and sauté onion. Add the vegetables, rice and water. Stir to mix. Turn to the Oven setting of 300° for 30 minutes. Enjoy. It was yummy!
****
Teriyaki Chicken & Rice with Chow Mein Vegetables*, By: Carol F. Neuman, May 12, 2015
Ingredients:
2 Teriyaki chicken breasts – preseasoned
2 Tbs. margarine, butter, or olive oil
2 packets of Knorr Teriyaki rice
16 oz package of Chow Mein stir fry veggies
2 Tbs. of butter or margarine – for rice
4 cups of water
Chow Mein noodles
Directions:
Cut the chicken into pieces. Turn your Ninja to Stove Top High and sauté until brown in 2 Tbs. of margarine, butter, or olive oil. Add the rice, vegetables, butter or margarine and water, according to the directions on the rice packets. Turn your Ninja to the Oven setting of 300°F for 30 minutes.
** Crisping up the Chow Mein noodles in my oven at 350°F for a few minutes. Optional.
****
Teriyaki Chicken (Slow Cook) #1, By: Mary Director
Tonight's dinner. Slow cooker Teriyaki Chicken made in my Ninja 3 in 1 Cooking System. YUMMMM. I pinched a nerve in my back/hip/leg yesterday and ended up at the doctor's. Needed something quick and easy and this was it. Basically I used the Korean Chicken Wing Recipe I posted the other day but added in Cornstarch (1/3 Cup) at the very end to thicken the sauce.
Also removed the chicken from the sauce to cut up/shred and then put back in to heat up a bit more.
I used 3 large chicken breasts and freshly steam rice that Hal made in the rice cooker. Cut up chicken in the Ninja, Teriyaki Chicken, and Cashew Chicken (Teriyaki with Cashews added to the top)
4 to 6 servings
****
Teriyaki Chicken (Slow Cook) #2*, By: Cheryl Jansen
2 lbs chicken thighs (may use skinless)
1 Tbs. oil
2 cloves garlic, minced
1 Tbs. grated fresh ginger or 1/2 tsp ground dry ginger
1/4 cup water
1/3 cup soy sauce
3 Tbs. honey
2 Tbs. molasses
1 Tbs. rice vinegar
1/4 cup sherry (apple juice may be substituted)
4 green onions sliced
1/2 tsp dark sesame oil
To thicken:
2 Tbs. cornstarch
1/4 cup water
Spray or line (with a slow cooker bag).
Preheat Ninja on Stove Top High. Heat the 1 Tbs. of oil and brown chicken very well on both sides. Remove chicken and sauté garlic and ginger for about 1 minute. Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan. Add the soy sauce, honey, sherry, molasses and vinegar. Stir well. Add chicken. Cover and cook on Slow Cook Low for 4-5 hours (or until chicken is done).
Remove the chicken from the Ninja. Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With Ninja set to Slow Cook High, slowly add the cornstarch mixture and stir until sauce is thickened. Let bubble about 1 minute to swell and cook the cornstarch. NOTE: You may want to remove the juice to another pan if you used skin-on chicken as there will be fat. It will be easier to skim the fat if you remove to another pan.
Preheat broiler to high. Place chicken on a broiler pan. Broil about 3 minutes each side or until chicken surface is slightly caramelized and bubbly.
Place chicken on serving tray and pour sauce over chicken. Garnish with sliced green onions.
Serves 4-6. Nice with jasmine rice.
****
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Frozen wings about 2½ lbs
¼ cup Kikkoman Teriyaki Sauce
Directions:
Turn your Ninja to Stove Top High. Add chicken to pot. When it boils, reduce to Stove Top Medium/Low until liquid turn to a thick sauce. Stirring occasionally. Entire process takes about 30 to 40 minutes.
****
Teriyaki Chicken with Sliced Onion, Carrots & Fresh Green Beans*, By: Krista Johnson Stacklie
I marinated the chicken in teriyaki for 24 hours. I them topped everything with 21 seasoning salute I get from Trader Joe’s. I served it with brown rice and some sriracha for some heat. My husband loved it and so did my 2 year old! I was in shock ha ha . I browned the chicken and then baked it at 350° for 25 minutes.
I have water mixed with teriyaki sauce underneath the rack and boneless skinless chicken breasts with all the veggies on top. This came out amazing! Cooked for 25 minutes but could have cooked for 20 minutes. Just amazing! I'm In love.
****
Teriyaki & Pineapple Salsa Chicken*, By: Cheryl Bailey Francis
4 large (skinless/boneless) chicken breasts (these had a total weight of 3.5 lbs.)
1 jar of pineapple salsa (16 oz.)
*I put the chicken breasts in a zip lock bag and added teriyaki marinade to it & let it sit overnight.*
Turn the Ninja on Oven Setting @ 350°, let it warm up and then sear the chicken for 2-3 minutes, each side. I sprinkled pepper and Nature's seasoning on the chicken.
Take the chicken out and add 4 cups of water to the Ninja. Put the roasting pan in (I covered it with foil) and place the chicken on it. Pour pineapple salsa on top of chicken. Cook @ 350° for 45 minutes, (or until done). You can spice it up any way you want.
****
Thai Green Curry with Chicken*, By: Brent Stapley, July 11, 2017
Serves 4
Ingredients:
¼ cup Thai green curry paste (¼ cup is very spicy! If you are sensitive to that reduce by a tablespoon or two)
2 tablespoons oil
1 ½ pounds boneless chicken thighs, cut into bite sized pieces
1 small onion, sliced
1 carrot, cut in thin strips
1 potato, cut in thin strips
½ pound mushrooms, sliced
1 cup chicken stock
4 tablespoons Thai fish sauce
1 can coconut milk (not light)
Steamed rice for serving
Fresh herbs for garnishing (cilantro, kaffir lime leaves, Thai basil)
Directions:
1. Heat the Ninja pot on Stove Top High with oil. Add curry paste and fry until very fragrant. Add chicken and cook until mostly done. Add chicken stock and fish sauce. Bring to a boil.
2. Add vegetables and coconut milk. Bring back to a boil. Turn to Stove Top Low and cook for 20 minutes until chicken is done and vegetables are crisp tender.
3. Serve on steamed rice (I like jasmine). Garnish with herbs and serve.
Tips:
I use Mae Ploy brand curry paste from an Asian market.
Fish sauce is also found in Asian markets or Asian sections of stores.
****
Thai Peanut Chicken*, By: Julie Stiles Simpson, December 4, 2016
Thai Peanut Chicken with sticky coconut purple rice, adapted from ambitious kitchen. The whole family loved it!! The chicken was done after 2 hours so I just switched the Ninja to the Buffet setting while I made the rice (on the stove, our Ninja is an only child).
Ingredients:
1/3 cup creamy natural peanut butter
½ tablespoon honey
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon sriracha or chili paste
1 cup unsweetened cashew milk, (or almond)
1 pound boneless skinless chicken breasts
1 red bell pepper, thinly sliced
1 cup Thai sticky purple rice
2 teaspoons coconut oil
chopped peanuts - for garnish
Directions:
Add peanut butter, honey, soy sauce, garlic, hot sauce and cashew milk to the Ninja. Using a silicone whisk, whisk until sauce is well combined. Add the chicken and red pepper slices to the Ninja and spoon sauce over the chicken. Cover. Turn the Ninja to Slow Cook Low for 2-3 hours (check the chicken after 2 hours). Once done cooking, remove the chicken & shred with two forks. Return to the Ninja. Stir to combine the shredded chicken with the sauce.
About 30 minutes before you are ready to serve the chicken, make the rice: Using your range top, place a medium pot over medium heat and add in coconut oil and purple sticky rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infuse the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil. Cover and reduce heat to low and simmer for 25 minutes. After rice is done cooking, remove from heat. Stir & re-cover. Let stand for 5 more minutes. Serve chicken over rice and top with chopped peanuts.
****
Thai Peanut Chicken (Minus the Skewers), By: Lisa Cunningham, June 28, 2015
Every time I try a new recipe I declare it "my favorite"....that being said I made the Thai Peanut Chicken (minus the skewers) and it's going to be tough to beat that one. It went straight to the top of my favorite list! My only alteration would be to add 2 jars of the peanut sauce because I made steamers fried rice to go with it and I like extra sauce on my rice. Other than that, 2 thumbs up! More if I had them!
Ingredients:
10 good size chicken tenders (I used Forester Farmers Market -- frozen section in a bag at Wal-Mart).
1 jar of peanut sauce (Asian section of Wal-Mart)
1 cup of water
4 more cups of water
¾ cup more of water
Steamers White Rice
Directions:
Marinate the chicken in the peanut sauce with 1 cup of water. I did that in the a.m. since they were frozen and they were ready to cook at 5 p.m. (They were still semi frozen). Add the marinade and 4 more cups of water into the Ninja pot. Place the rack on top of water mix and place the strips of chicken on the rack. Turn you Ninja to the Oven setting of 400° and bake for 40 minutes, or until done. Check half way through steaming to see if more water may be needed. Possibly add ¾ cup if needed. WARNING: this dinner is so addicting. It made about 6 servings. Give or take depending on how big eaters you have. I also made the Steamers White Rice in the microwave to add the chicken on top.
**Added comment By: Ann Stacia
I made the Thai chicken tonight and it was a hit. I did use an extra jar of peanut sauce, and just before serving I added a little corn starch to thicken the sauce and also added some cashews. It was delish!
****
Thai Peanut Chicken Skewers*, By: Brian M Almashie, April 24, 2014
Just putting Thai Peanut Chicken Skewers in the Ninja. It's easy! Just marinate sliced chicken breast in peanut sauce (comes in a jar and is widely available at most stores) for a few hours then place on skewers. Put the marinade and 3-4 cups of water in the pan and place skewered chicken on top on roasting rack. Steam bake at 400° for 40 minutes or until chicken is fully cooked through. Remove chicken skewers and top with warm peanut sauce and garnish with cilantro and/or red chili flakes.
****
Thai Tacos*, By: James Alan Smallwood, January 8, 2015
Thai Tacos tonight! Traditionally known as Larb. I use ground turkey instead of pork.
Brown 1.5 lbs Turkey in the Ninja on Stove Top High until all moisture is gone then, switch to Stove top Low to keep the turkey dry and warm
You want the turkey to be as dry as possible so it will absorb all the ingredients better.
In a bowl add cilantro, onion, garlic, cherry tomatoes and hot peppers
Gently bruise all the ingredients.
Add:
Juice of 4 large limes
2 Tbs. of fish sauce
2 Tbs. Sirracha
Add Ground Turkey and gently fold together
BOOM your done!
Serve on lettuce or rice or even toss in some glass noodles.
P.S. I usually add fresh mint but the cold snap killed my plant so we went mintless.
This is very basic so you can customize to your taste...toasted sesame, mushrooms, bean sprouts ...you get the picture.
****
Thousand Island Chicken, By: Tony Zoroya, January 8, 2018
Ingredients:
2-3 boneless skinless chicken breasts
1 packet onion soup mix
10 oz. bottle Thousand Island dressing
1 sweet or Vidalia onion, sliced
rice – for serving
Directions:
Place chicken in the Ninja pot. Cover with Thousand Island dressing and sprinkle onion soup mix. Top with sliced onion. Turn the Ninja to Slow Cook Low for 7-8 hours or Slow Cook High for 3-4 hours.
When done, remove the chicken and shred. Return the chicken to the pot and stir.
Serve over rice.
****
Tikka Masala*, By: Trudy Roth Potts, February 26, 2015
I received my Ninja in December. My husband and I are retired and want to make recipes that are quick but tasty. I like the Ninja because I can spend a small amount of time but have it warm and ready in a few hours. I made Tikka Masala last night and my husband and I loved it.
Ingredients:
1 pound of chicken breast
1 jar of Pataks Tikka Masala simmering sauce
Directions:
Turned your Ninja to Stove Top High. Brown chicken. Add sauce. Turn to Slow Cook Low for 4 hours. Perfect! Since the chicken was pretty much cooked on the Stove Top, all it really had to do is absorb the flavors. Serve over rice.
****
Tikka Masala Chicken*, Melina-Céline Wathen, April 28, 2014
Ingredients:
4 chicken breast (cubed)
olive oil
2 - 10 oz cans of tomato soup
1 jar of Tikka Masala curry paste
4 tablespoons of natural yogurt
rice (to serve)
Directions:
Heat olive oil in the Ninja on Stove Top Medium heat, add chicken and sauté for 4-minutes. Then add the tomato soup, stir and add Tikka Masala paste. Let it simmer for about 15 minutes. Add in the natural yogurt, stir through and bring to a simmer. Serve over rice. Super easy to make it very delicious!!!!
**Added Comment By: Aurelia Dougan McCollom – I researched Tikka Paste and found this recipe:
Tikka Masala paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chilies
1 small bunch fresh coriander
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
To make the above curry paste...
First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
****
Turkey & Pork Meatloaf*, By: Michelle Braverman Pisko, May 8, 2014
Ingredients:
1 lb ground turkey
1 lb ground pork
2 eggs, beaten
1 teaspoon garlic
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
½ cup chopped onion
½ cup ketchup
½ cup milk
½ - ¾ cup breadcrumbs
½ cup wine
2 cups water
Directions:
Mix all ingredients lightly. Use ½ cup of wine and 2 cups of water in bottom of the Ninja pot. Cover rack with non-stick foil (you can spray with PAM if you don’t have the non-stick foil – Aurelia,) and poke holes so grease will drain. Shape into loaf. Spread either tomato paste, ketchup, or concoction of your choice on top and put on the rack in your Ninja @ 350° for 1 hour or until thermometer reads 160°.
****
Turkey*, By: Cathy Kessinger, December 7, 2014
I cut up a turkey and seasoned the legs, thighs, wings and innerds w garlic salt, salt and pepper. Turn to Stove Top High and brown in a little bacon grease, (or oil). Put container of (32 oz) chicken broth, and water to cover. Turn to Slow Cook High for 5 hours.
When done, remove meat and start the breast with the same seasonings. I left about 2 cups of broth in the pan and placed breast seasoned same way with butter under the skin and cooked on 300° oven setting until done. Probably about 2 hrs wasn’t really timing this since I was using the thermometer. Toward the end had to add couple more cups of the original broth. Cut, shred and freeze for future meals. Finally, the back for soup stock with added veggies. Strain and freeze in containers.
****
Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
I did a small whole turkey. It was a little over 9 lbs. Covered it with garlic butter and Cajun seasoning. Poured a 32 oz box of chicken broth on the bottom and cooked it on the oven setting for about 2 hours on 250°F. It fell right off the bones)
I didn't brown it, but it can be browned. I didn't use the rack. It was too big with the rack.
****
Turkey - 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
9.5 lb Butterball put some butter under the skin of the breast and back, salt and pepper both sides. Preheat the Ninja to for 10-15 minutes on the Oven setting of 350*. Sear both sides. Place with the back side down. Add 2 cups of water, covered and cooked it on 350* for 1 hour. After the 1 hour, add 2 cups of chicken broth and cook 1more hour. The turkey provided flavorful drippings. I transferred the dripping to a sauce pan and added a flour slurry to make the gravy. WOW it was so good. My husband said it was the best Turkey and gravy ever. I love my Ninja.
If it's not brown enough for you just pop it under the broiler until it gets to the brown-ness you desire.
****
Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
I was quite busy today. I took out 4 Honeysuckle Smoked Turkey's a couple of days ago and today I fixed them. My Ninja's got quite a workout! They were 10.75 oz each. 6 cups of water in the pot. I turned the rack upside down and placed the turkeys on the rack. I then tented in foil. Set the Ninja to 350°F. for 1 1/2 hours. I fixed 2 at a time, to keep one Ninja free. I then let them sit and then sliced it all off the carcass. Each turkey yielded 2.5 lbs each of breast meat, and 1.5 lbs of dark meat. I then Food Savered 2 packages of breast meat and 2 packages of dark meat divided equally for 2 separate dinners, per turkey. So... we now have 8 dinners!
****
Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Wash the turkey and pat dry.
1- Rub the turkey with canola oil. Season with chipotle mango (club house) & seasoned salt (club house), or your favorite seasonings.
2- Brown it in the Ninja, on Stove Top High, approximately 5 minutes each side
3- Put the Turkey on the rack. Add 4 cups of chicken broth.
4- Turn the Ninja to the Oven setting of 350°Fand cook until the thermometer reaches 82 Celsius, (180°F).
For a Turkey of 5.2 kilo, (11.4 lbs.), it took 2 hours!
Because the Turkey was a bit too big for the Ninja cooking system, wrap it with aluminum foil. Make a little hole to let the steam out!
It was a success! And delicious!!
****
Turkey Breast, By: Laura Dupre, November 28, 2019
Ingredients:
2½ lbs. turkey breast – bone-in
seasonings of choice
Directions:
Season the breast as desired.
Place in the Ninja pot. Turn to Slow Cook Low for 1½ hours. Test for an internal safe temperature of 165°F.
Very tasty.
****
Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Today I browned two small boneless turkey breast roasts in the Ninja at 425°F, for maybe 15 minutes. Then I removed them from the Ninja and placed them on the rack. Before putting the rack into the pan, I poured 1 cup chicken broth, 3 cups of water, cut up an apple. Then placed the rack into the pan. The glass lid wasn't quite high enough and since I also have a 3-1 I used the metal lid from that on the Ninja with the Turkey breasts. It worked great. I baked at 300°F, for at least 1 hour and 20 minutes or until internal temp was 165°F.
It turned out very moist.
I have a digital thermometer which I placed probe through hole in the lid. But I wasn't sure the turkey looked done when it got to temp so I sliced it and placed it back on rack, and added a little more water to it. Turned to the Oven setting of 250°F, for maybe 15 minutes then switched to Buffet/Warm. It seemed perfect.
Sometimes it doesn't look done when the internal temp is fine. Trust the internal temp!
****
Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Made a turkey breast in my 3 in 1 Ninja. A+
1. Layer the pot with chopped celery, onions, carrots.
2. Placed ½ turkey breast on top.
3. Pour about 1 Cup turkey stock over the breast.
4. Sprinkle 1 pack dry onion soup on the breast.
5. Sprinkle 1 pack dry turkey gravy on the breast.
6. Cover. Turn the Ninja to Slow Cook High for 4 hours.
It was easy and great.
****
Turkey Breast*, By: Brian Tollin, November 24, 2016
Cooked a seven pound turkey breast for Thanksgiving at 325°F, for ninety minutes or so. (Using a silicone mat, or Pyramid mat), seasoned and turkey stock, came out very moist, now sliced and frozen for a couple days.. Seasoning including smoked paprika, I did not brown the turkey, but have browned previous ones
****
Turkey Breast #1*, By: Jessica Conol
I made this a while back. It was really moist.
Ingredients:
turkey breast (breast was around 6.82 1bs)
Garlic salt
Butter cooking spray
1 can chicken broth + water to make 4 cups liquid
Garlic
Orange peels
Directions:
Set Ninja to Oven setting of 425°F. Spray turkey with cooking spray and season with garlic salt. Brown turkey on all sides 10 minutes. Take turkey out of Ninja. Add 4 cups liquid to the bottom of the pot. Add orange peels and chopped garlic. Place rack. Put turkey breast on the rack. Set Ninja to 300°F oven for 1 hour.
****
Turkey Breast #2, By: Carol Breitweiser Essig
I made the turkey breast. Seared it for 10 minutes on each side at 375°. Add 2 sliced onions and some chopped garlic with 4 cups of chicken broth. Put turkey in the rack and set Oven to 375°F. Cook for an 1 hour. Perfect. Make gravy from the contents of pan and adding flour and water. Yum. Thanks for the tips.
****
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
I'm winging it -- I browned the turkey breast, put the stuffing (with added onions and craisins) in the bottom put the turkey on the rack, added liquid (and watched so it didn’t steam out), and set the oven to 300°. I'll keep an eye on it. I'll let you know how it turns out
It's done - the stuffing is crispy on the bottom, a bit soggy on the top so I took the turkey breast out and turned it back to stovetop and stirred the stuffing to dry it out. Also the turkey breast skin even though I seared it was soggy to so I've just added a dab of oil and re crisped it on Stove Top High. Looks and smells good. Big breast half took about 50-60 minutes to cook at 300°
****
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
I cooked the breast in the pot itself because it was bone in. It cooked in 2 hours at 325°. I took it out to rest, made the cornbread in a disposable foil pan on the rack with broth and water steam cooking it. I cut celery and green onions and put on rack next to pan of cornbread. When the cornbread was done, the veggies were done. I crumbled cornbread, added veggies and broth. Sliced the turkey, put the dressing pan in the bottom of the pot. Place the turkey on the rack on top and cooked it for 10 more minutes on 325° to make sure everything was hot. I usually add hard boiled eggs to the dressing, but not this time. Salt and pepper the dressing liberally. I make my dressing using Morrison Corn Kits. Two packs fit in the pan comfortably.
****
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014 - Ninja Recipe Book
Ingredients:
5 to 6 pound turkey breast
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
Directions:
Chop your vegetables.
Turn your Ninja to Stove Top High and preheat for 5 minutes. Add the turkey breast to the pot along with the carrots, onions, and celery.
Season with salt and pepper. Brown the turkey on all sides, about 10 minutes on each side. Stir the vegetables occasionally.
Add the chicken broth, thyme and rosemary sprigs, and squeeze the lemon juice over the turkey. (To make it easier, I tied the rosemary and thyme together with some twine so I could remove them at the end of cooking).
Cover and set to 375° degrees and cook for 1 hour.
Remove turkey, slice breast and serve with vegetables and au jus.
****
Turkey Breast, Herb Infused
A healthier holiday can include serving turkey breast as your entrée. Preparing the breast in an herb and vegetable infused broth adds juiciness and delicious flavors to your meal.
Prep: 20 minutes • Cook: 60 minutes • Serve: 6-8
Ingredients:
5 to 6 pound turkey breast (I used 8.5)
Pam cooking spray
2 Tbs. vegetable oil
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth (I used homemade turkey broth)
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
½ teaspoon chili powder (optional)
Directions:
1. Set pot to Stove Top High and heat pot for 5 minutes. Season with salt and cracked pepper, spray turkey breast with Pam. Add vegetable oil, and turkey breast. Place carrots, onion and celery around sides. Brown turkey breast on both sides, stirring vegetables occasionally, about 10 minutes on each side. It will be a real nice golden brown.
2. Add chicken or (turkey) broth, thyme and rosemary sprigs and squeeze lemon over breast (straining seeds). Sprinkle chili powder over breast. (optional)
3. Cover. Turn your Ninja to Oven setting of 375*F for 1 hour or until breast is cooked through. (It was finished in 1 hour) I actually set the Ninja to Buffet to hold for an hour.
4. Remove turkey. Let rest for 10-15 minutes, then slice breast and serve with vegetables au jus.
I’m making turkey broth in the Ninja now. I covered the carcass with water, (almost to the very top,) celery, carrots, onion, poultry seasoning, salt and pepper. Set Oven to 350° to bring to a boil. Reduce to Slow Cook High and cook for 4 hours. Cool, then strain and freeze. I usually freeze in 2 cup containers, and then when frozen, I transfer to my Food saver and freeze in air tight bags.
****
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
I set a 6.4 lbs turkey breast and let it marinate in Salt water in the fridge for a whole day and night before cooking. Pour the soaking water out and put fresh water in with all the seasonings before cooking.
Turn your Ninja to Slow Cook Low and let it cook for 6 hours with water, salt, seasoning salt, Montreal chicken seasoning, and butter packed under the skin. It came out really good and moist with a great flavor.
**Added comments by: Danielle Phipps - I put as much water in it as I could to almost cover the whole Turkey breast. The top of the turkey where there wasn't as much meat was what stuck out of the water.
No rack. I just put it straight in the pot with the water and seasonings. I added enough water to dissolve the seasonings then put the turkey in and filled it to the top with water.
****
Turkey Burgers Under Disguise*, By: Allana Alla Sverbil, July 23, 2015
Ingredients:
4 turkey burger patties (pre-made)
2 eggs
2-4 packets Crispy Buffalo Shake & Bake
1 green bell pepper
1 yellow pepper
Olive oil
Toppings: tomatoes, lettuce, onion, etc.
Prep:
Beat 2 eggs together and put to side ---Make sure that the bowl is big enough to fit the patties into.
Dice 1 green bell pepper and 1 yellow pepper and put to side
Recipe:
1) Sprinkle olive oil in the pot of your Ninja and set the Ninja to Stove Top High - make sure entire base is covered in a layer of oil - you don't need a lot (just enough to cover the base)
Patties: Put 2 packets of buffalo shake and bake into a plate (again, make sure it is big enough to fit patty). First, one by one, dip the turkey burger patty into the egg mixture and make sure that the patty is coated on both sides. Once coated with egg, dip into the shake and bake seasoning. Press down on each side to allow for the seasoning to stick. Once each patty is coated with the seasoning, place it into the Ninja pot. Repeat this for every patty.
2) Cook each side 5-10 minutes or until each side is a nice brownish-orange. Once one side is cooked, place the diced green and yellow peppers on top and allow for them to roast.
Serve:
With whatever toppings your heart desires!
****
Turkey Cheddar Meatloaf* (my own recipe), By: Tina Nordhavn-Allman
Ingredients:
2 lbs ground turkey
1 cup breadcrumbs
1 egg
1 packet ranch dressing powder
A dash of salt, pepper and Creole seasoning
4-6 oz sharp cheddar cheese (not shredded, a block)
Directions:
In a big bowl stir everything together but the cheese
Cut the cheese into chunks
Spray a loaf pan with cooking spray (Tina used an actual “loaf pan” not the Ninja baking pan.)
Once meatloaf is in the pan, press into the meat mixture the chunks of cheese, making sure they are buried in the meat.
Cook on Oven setting 425° for about an hour.
****
Turkey Cheeseburger Biscuits*, By: Jenn Mueller Venerable, February 15, 2015
Tonight's dinner, in case anyone needs some inspiration (because I sure did!):
Turkey cheeseburger biscuits with carrot 'fries.' (baby carrots) J
Biscuits: cook according to package in the oven. I used Grand’s flaky reduced fat.
Cheeseburgers:
Mix 1 lb ground turkey with one egg. Form into small patties. Cook in the Ninja on Stove Top High with 2 Tbs. canola oil.
If desired, chop an onion and throw it in next to the patties. Add cheese if desired.
Simple and Preschooler-approved!
****
Turkey & Dressing, By: Elaine Corwin
Today I made Turkey and Dressing. Oh my, it was wonderful. The dressing had a totally different taste with the cranberries. I'll be making this again!
Ingredients:
6 oz package stuffing mix
3/4 cup Hot water
2 Tbs. butter softened
1 onion, chopped
Celery, optional
1/4 cup dried cranberries
4-lb boneless turkey breast
1/4 tsp. dried basil (I used several fresh leaves from my garden)
1/2 tsp salt
1/2 tsp pepper
Directions:
Spread dry stuffing in bottom of Ninja. Add water, butter, onion and cranberries. Mix well.
Place turkey breast over stuffing in Ninja. Cover with salt, pepper, and basil.
Cover and cook on low 5 - 6 hours. Interior of turkey should reach at least 165° degrees. (I think I set mine for 6 hours and it was on buffet for an hour or so, and was very well done, very moist)
Remove turkey and let it stand for 10 minutes. Slice and keep warm until ready to serve. Gently stir dressing before serving.
****
Turkey Kielbasa, Cabbage and Sweet Potatoes*, By: Cyndy Glenn Bailey
Ingredients
1 lb. cooked, smoked turkey kielbasa or Polish sausage, cut into 6 pieces
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch chunks
½ head green cabbage, cut into 6 wedges
½ red bell pepper, cut into thin bite-sized strips
½ teaspoon dried marjoram leaves
¼ teaspoon salt
¼ teaspoon coarse ground black pepper
½ cup ready-to-serve chicken broth with 1/3 less sodium, or water, (1 can was used in this recipe)
Directions:
Set your Ninja to Oven setting for 400° for about 30 min. I also added 1can of chicken broth not ½ can as in recipe because I wasn't sure how much would cook off.
****
Turkey Loaf, By: Kathleen Valentine, October 8, 2014
I just made this tonight and it is wonderful.
Ingredients:
1 1/2 lbs. ground turkey
1/2 package cornbread bread crumbs
1 envelop onion soup mix
2 tablespoons Worcestershire sauce
1 tsp. chopped garlic
freshly crushed black pepper (I use a lot but do it according to taste)
2 eggs
Directions:
Combine all ingredients.
Shape into a loaf and put it in the pan on top of the rack over 4-5 cups water with a couple chicken bouillon cubes in it. Steam-bake at 350°F for 1 hour. Absolutely delicious, moist and tender.
****
Turkey Meatballs & Sauce*, By: Randall McGouirk, September 27, 2015
Ingredients:
2 lbs fresh ground turkey
1 lb fresh Italian sausage
2 cups bread crumbs
3 eggs
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
1 onion, chopped
2 Tbs. tomato paste – from a 6 oz can
¼ cup Parmesan cheese, grated
¼ cup milk
Directions:
In a bowl, mix the bread crumbs, eggs, milk, and cheese and tomato paste, with ½ of the chopped onion, parsley and basil. Combine well. Once ingredients are mixed, then add the ground turkey and sausage. With your hands mix well to combine with other ingredients. Don't overwork the meat or the meatballs will be tough. Form the mixture into balls.
In the Ninja or your regular oven, cook on 400°F for about 15 minutes, turning until brown. Once they are all browned, remove and make the sauce:
Sauce:
1- 28 oz can tomatoes crushed
1- 28 oz can tomatoes diced
add the remaining can of tomato paste – 4 oz
add remaining basil and parsley, chopped
add remaining onion, chopped
2 cloves fresh garlic, chopped
Place the ingredients into the Ninja and turn to Stove Top High. Stir until boiling. Reduce to Slow Cook Low and carefully add meatballs into the sauce. Stir gentle as not to break the meatballs. Place the lid and cook for 1-1½ hours
****
Turkey Meatloaf, By: Jackie Kimball, January 21, 2017
Ingredients:
2 lb ground turkey
8 oz V8
½ cup oatmeal
2 eggs
salt, pepper, to taste
Montreal steak seasoning
BBQ sauce, for topping - (Sweet Baby Ray's)
French's Fried Onions - optional
Directions:
Turn the Ninja to the Oven setting of 350°F to begin preheating the Ninja. Mix the meat, V8, oatmeal, eggs, salt, pepper, and seasonings in a bowl. Transfer to the multipurpose pan. Top with bbq sauce. Place the rack in the Ninja pot. Place the pan on the rack. Cook for an hour and a half. Let rest 5-10 minutes after removing from the Ninja. Slice in your desired thickness. Serve on a small bed of French's Fried Onions. It's really good.
****
Turkey Meatloaf*, By: Bonnie Smith, January 4, 2016
Ingredients:
1.5 lb. ground turkey
½ packet ranch dressing mix
Onion, minced
Garlic, to taste
Basil. to taste
Pepper, to taste
1 egg
panko crumbs
Mixture of ketchup and honey - for topping
Potatoes - optional
Directions:
Mix ingredients in a bowl. Shape into a loaf. Spread topping evenly across the top. Add nonstick foil to the rack (or spray with nonstick spray), poke holes in the foil. Place the loaf on the foil. Place small potatoes around the meatloaf. Turn the Ninja to the Oven setting of 350°F. Bake for 80-90 minutes. Serve with steamed vegetables.
****
Turkey Meatloaf*, By: Bonnie Smith, January 17, 2015
Made turkey meatloaf (late) tonight for hubby when he got home from work.
Ingredients:
1½ lbs ground turkey
1 package spring onion dip mix (it was all I had)
1 tube of Ritz crackers
Garlic, to taste
Basil, to taste
Pepper, to taste
mixture of ketchup with honey for topping
Directions:
Mixed ingredients, shaped into loaf and placed on rack that had nonstick foil. Baked at 350°F for 1 hour, 20 minutes. Once it turned off, I left it in there and threw in 2 rolls wrapped in foil.
Served it with asparagus and mashed potatoes.
Husband said it tasted good.
****
Turkey Meatloaf*, By: Nini Merilee Newman
Ingredients:
1 lb ground turkey
1 packet of dehydrated onion soup mix
1 large egg
4 cups of water
1 Tbs. of Better than Bullion beef mix
Directions:
Mix turkey, onion soup mix and egg. Add water with Bullion beef mix to the crock. Place meatloaf on the rack that you have placed foil. Poke holes in the foil to drain. I added two potatoes. Bake at 350° for an hour. I will then check the temperature using a temperature probe. It sure smells good. It has been one hour and now I need to check temperature. It’s been 1 hour and meatloaf is done. The potatoes were large and they are not done. Cooking for a little longer. Smaller potatoes would have been perfect. Next time it's meatloaf and small red potatoes or fingerlings.
Nini Merilee Newman After running it for an additional 15 minutes, the liquids cooked down, gone.
**added comment**By: Aurelia Dougan McCollom - If liquids cook out that is not a problem and will not hurt the Ninja. Now, if you wanted gravy, then more liquid should have been added.
****
Turkey Meatloaf*, By: Irina Babiskin Cohn
Ingredients:
1 lb. ground turkey
1 egg
½ cup Panko bread crumbs
2 Tbs. dried parsley
2 Tbs. oregano
pinch of salt & pepper
2 cups pasta sauce
Shredded cheddar cheese
Directions:
Mix together in a bowl: turkey, egg, bread crumbs, parsley, oregano, salt, pepper, and pasta sauce. Add to a loaf pan. Top with shredded cheddar cheese. Bake on Oven Setting at 350° for one hour. Add water to the crock, (at least 2 cups). I think it helped it be very moist. I plated the dish with rice and vegetables (Birdseye frozen microwave bag) and put a big slice of meatloaf on it. Yum!
****
Turkey Meatloaf*, By: April DeAnna McGowan, November 25, 2014
Ingredients:
2 lbs Ground Turkey
1 onion
1 cup cheese (I eat low carb so I used cheese instead of bread crumbs to hold together)
6 Tbs. egg beaters or 2 eggs
Salt, Pepper, salt free Original blend Mrs Dash and McCormick Perfect Pinch Roasted Garlic & Bell Pepper seasoning (all to taste)
½ cup Sweet Baby Ray Original BBQ Sauce
Directions:
Mix together. Add enough BBQ sauce to cover the top and Sprinkle with perfect pinch seasoning. Place on the rack. You can cover with aluminum foil and cut slits or spray your rack and place directly on the rack. Turn your Ninja to 350° and bake for 2 hours.
****
Turkey Meatloaf & Baked Potatoes, By: Leslie Althoff, January 20, 2015
Made turkey meatloaf and baked potatoes at the same time last night. How great is that?! Turned out wonderful!! I put water in crock then placed the rack in, topped with a small piece of foil, meatloaf, and finally the foil wrapped potatoes around the meatloaf. Oven setting 350°F for 1 hour 15 minutes!!
****
Turkey Patties, Simple and Delicious*, By: Roxy Liendo Carpenter
Simple, yet very delicious late lunch. I cooked a couple of turkey patties seasoned with some Mrs. Dash. While they cooked, (Stove Top Medium – High), I cut up some mushrooms and bell peppers and added them to the mix. I added a dash of Worcestershire sauce to the patties and some Mrs. Dash to veggies. Finally, I threw in a handful of spinach to complete the meal. Like I said, simple and delicious.
****
Turkey Pizza Meatloaf*, By: Bonnie Smith, December 16, 2018
Ingredients:
1 medium onion, diced
10-ounce package mushrooms, sliced
1 tablespoon olive oil
2 slices wheat bread (I used panko crumbs)
2 eggs
3-4 tablespoons milk
2 pounds ground turkey
1 cup pizza sauce, divided
1 cup pepperoni, chopped- save 8 slices or so for top of meatloaf
1½ cups mozzarella cheese, divided
2 teaspoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoon Worcestershire sauce (I used Oyster sauce)
¼ cup grated Romano cheese
Directions:
On Stove Top High heat oil and sauté onions and mushrooms until soft, add salt and pepper. Remove and place in shallow bowl to cool. Wipe out the Ninja. Set to the Oven setting of 350°F and preheat 7-9 minutes. In large bowl put bread or panko crumbs and add milk, mash together to form a paste. Add the eggs. Next add the turkey, ½ cup pizza sauce, chopped pepperoni, 1 cup mozzarella cheese, Italian seasonings, garlic powder and onion powder, Worcestershire sauce and Romano cheese. Mix until well combined. If needed, drain the cooled vegetables and add to the meatloaf mixture. Pat into the Ninja multipurpose pan or similar oven safe dish. (You can also just shape and place on foil covered roasting rack with holes poked through as well). Spread ½ pizza sauce on top. Place in your Ninja. Cook for 1 hour. Sprinkle with cheese and slices of pepperoni. Cook several more minutes. Remove and placed the meatloaf under the broiler of my regular oven or you could use a kitchen torch to crisp up the top. Let sit for several minutes before slicing so the cheese sets and meat firms up.
****
Turkey (Slow Cook), By: Mary Director
Ingredients:
1 can (approx 15 oz) whole-berry cranberry sauce
1 package dry onion soup mix
1 frozen boneless turkey roast or turkey breast (about 3 lbs) thaw before fixing
Directions:
Spray the Ninja with PAM.
Put in thawed turkey breast and sprinkle with dry onion soup mix.
Next pour over cranberry sauce (I left some on top of the turkey)
Cook on Slow cook High for 2 hours, then lower to Slow Cook Low for 5 to 6 hours.
When done, remove turkey from cooker. Cut off string netting. You can mix the fluids in with the turkey when you are done, but I didn't want the extra sugar or calories or fat. So we just ate the turkey and dumped the fluids. The turkey picks up the sweetness of the cranberry sauce and gives it a great flavor. The turkey can be cut into chunks before cooking if you would like. The turkey after cooking is so tender it literally falls apart. Great to put on top of rice or potatoes.
If you would like a spicier version, use:
1 can (approx 15 oz) whole-berry cranberry sauce
1 cup chipotle-flavor marinade or grilling sauce (such as Lawry's Baja Chipotle)
1 frozen boneless turkey roast or turkey breast (about 3 lbs) thaw before fixing
I have NOT tried the spicy version but both were in our daily paper. The recipe in the paper recommends after you remove the string netting that you shred the meat, mix it back in with the juices. They showed it made into a sandwich on a bun (similar to a pulled pork sandwich).
If you use the chipotle sauce, here are the values (not sure if this includes the bun):
347 calories
8 g fat
108 mg cholesterol
37 g protein
32 g carbohydrates
1 g fiber
1296 mg sodium
21 percent calories from fat
Also if you would like a low sugar version of cranberry sauce, here is one from JoAnna Lund:
Easy cranberry sauce - just combine a 4-serving package of sugar-free cranberry Jell-O, a 4-serving package of sugar-free vanilla cook-and-serve pudding mix, 2 cups Ocean Spray Cranberry Juice Cocktail and 2 cups of cranberries. Cook until cranberries soften, stirring often. If you like thicker sauce - cut the cranberry juice down a bit. If you like softer sauce, add a bit more juice.
****
Turkey Taco Meat, Peppers & Mexican Rice 30 Minute Meal*, By: Carol F Neuman, January 22, 2016
Ingredients:
½ stick butter or margarine
2 lbs ground turkey
1 medium onion, chopped
2 large green peppers, sliced
1 medium size red pepper, sliced
taco spice, to taste
2 packets of Mexican Knorr Rice
4 cups of water
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High to begin heating. Add butter to melt. Add the ground turkey and onion to brown together. Drain any excess grease, if necessary. Add the peppers to the meat mixture. Season with the taco spice. Continue cooking to soften the peppers, Stir to mix. Add the Mexican Knorr rice and water. Turn to the Oven setting of 300°F for 30 minutes. Stir once or twice while cooking. Restir; then serve.
It was excellent!
****
Turkey Tacos*, By: Carol F. Neuman, August 8, 2017
Ingredients:
3 lbs. ground turkey
1 medium onion, chopped
Seasonings; cumin, basil, oregano, ancho chili pepper, mild paprika, chili powder – to taste
3 Tbs. butter, margarine, or drizzle of olive oil, - in the pot
Fixings; shredded cheddar cheese, small cherry tomatoes,
chopped green pepper, chopped medium sweet onion
1 package of soft flour tortillas/and or hard corn shells
Taco sauce of your choice
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Add the chopped onion, and sauté. Add the ground turkey meat. Season with the spices you like, keep browning the meat and mixing the seasonings in until the meat is no longer pink. When the meat is brown, serve with the fixing. Enjoy!
****
Turkey Tenderloin with Chile Sauce*, By: Breanne Selah
I kinda of blended two recipes from the Ninja cookbook and The Chicken and Quinoa and the turkey tenderloin with chili sauce. I liked the finished product enough to try it again, but it needs some tweaking IMHO. Here it goes...
Ingredients:
2 Tbs. butter (unsalted)
2 Tbs. olive oil+ a little extra
*I was starting with the C&Q recipe which called for this much oils, but in retrospect, since I didn't coat the tenderloins in flour, I probably didn't need this much oil/butter to start with...will try just the olive oil next time*
Herb Rub-here is the recipe for that, but you could use any kind you like...I was using what I had on hand
Herb Rub (I kinda eyeballed it so these are ballpark estimates)
1 tsp poultry seasoning
1/2 tsp thyme
1/2 tsp garlic powder
salt and pepper to taste
1 package Turkey Tenderloin
1 can chicken broth+ enough water to make 2 c total liquid
1 cup quinoa
Directions:
Heat oil and butter on Stove Top High, make sure it's good and hot, so it will sear nicely. While that is heating up mix up your herb rub, lightly coat your tenderloins with a little olive oil (I use my MISTO pump sprayer for jobs like this), and then coat with the rub on all sides.
Place tenderloins in Ninja and brown on all sides. This didn't take long, so keep an eye on it. Once brown, remove from Ninja and place on rack. In hot Ninja add the chicken stock/water (the original recipe called for 1 cup stock and 1 cup white wine...I would have done that but I can't find my bottle opener since we moved. It's on my list for the next shopping trip LOL). Gently mix together, then place the rack with tenderloins on it, in Ninja.
Set to Oven setting of 300° and cook for 15-20 minutes. Mine went close to 20 minutes, I could have pulled the smaller of the 2 out a little sooner though. Stir up the quinoa to make sure all liquid was absorbed. I turned off the Ninja and let it set. Let the tenderloins rest a few minutes before slicing.
If this doesn't make sense, let me know. It really came together quickly and has given me a little confidence to try some new things with my Ninja. Thanks for letting me join this group!
****
Turkey Tenderloin, By: Michele Pilhorn
Tonight I made Turkey Tenderloin with Portobello mushrooms and rosemary.
It was amazing, turned on very tender and the flavors of the gravy was to die for.
Ingredients:
1 pound of turkey tenderloin cut 2 inches thick
Sea salt to taste
fresh ground pepper to taste
3 to 4 twigs of fresh rosemary
1 cup of dry sherry
1 large onion, diced
1/4 of a stick of salted butter
1 small package of slice Portobello mushrooms
2 cups of chicken broth
1/4 cup flour
Directions:
1.) Melt the butter on the Stove Top High
2.) Add mushrooms and onions to the melted butter
3.) Remove the mushrooms and onions with the onions start to caramelize.
Salt and pepper your turkey and then add it to the stove top to braise to a light golden color, remove and add to the rack.
4.) Add the mushrooms and onions back in the pot, along with the sherry and chicken broth. Cook on the Stove Top High for about 10 minutes to cook out the alcohol.
5.) Add the turkey and the rack back to the pot. Lay 3 to 4 rosemary twigs on top of the turkey.
6.) Turn to oven for 30 minutes at 275°F.
7.) Remove turkey and let set for a few minutes while you to make the gravy.
Turn the stove top on high and add a flour water mixture and stir until thickens.
Notes:
I made this with mashed red potatoes with garlic and steamed broccoli. My family said this one was a keeper. My mother in law said she loved the gravy most of all.
****
Turkey Wings*, By: Lakisha M Batts-Williams, February 28, 2015
Braise turkey wings in a little oil on Stove Top High heat until light brown. Remove wings from pot. Add 1 chopped onion, ½ stick of butter, and 1 cup of flour. Stir and add 2½ cups of water. Add the wings back to the pot and turn to Slow Cook Low for 5½ hrs. Serve over white rice with a side of vegetables.
****
Turkey Wings*, By: Cheryl Worthy, August 3, 2014
Ingredients:
Turkey wings
Seasonings, (lemon pepper, garlic) or your choice
Olive oil
1 packet onion soup mix
1 large can cream of mushroom soup
½ can of water from soup can
Directions:
Season the wings with garlic and lemon/pepper. Turn your Ninja to Stove Top High. Add olive oil and brown. Sprinkle onion soup mix, and add mushroom soup, and 1/2 can of water. Turn your Ninja to Slow Cook High for 3 hours. It was very good! (I served them over rice)
****
Turkey Wings (Slow Cook)*, By: Sandra Autry Campbell, February 22, 2015
6-8 turkey wings
1 jar of Picante medium salsa
1 Tbs. black pepper
1 Tbs. Adobo Spanish seasoning
½ cup oil
Directions:
Season turkey wings with black pepper and Spanish seasoning. Turn your Ninja to Stove Top High and heat oil. Once oil is hot, brown wings on both sides. Drain any excess grease. Pour entire bottle of salsa on turkey wings
Turn to Slow Cook Low for 7-8 hours.
****
Tuscan Chicken & Beans*, By: Faith Dazzio Gutierrez, August 14, 2014, Ninja Recipe Book
Chicken goes right from the freezer into the pot – no need to thaw! It cooks until tender in a creamy Italian-seasoned sauce with white beans and spinach.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1½ teaspoon Italian seasoning, crushed
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10 ¾ ounces) condensed cream of chicken soup
1 can (about 15 ounces) cannellini beans, rinsed and drained
¼ teaspoon ground black pepper
4 skinless, boneless thin-sliced chicken cutlets, (about 1 pound)
2 cups chopped fresh spinach
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Add onion, garlic, and Italian Seasoning to pot. Cook 5 minutes or until onion is tender, stirring occasionally.
Stir tomatoes, soup, beans and black pepper into pot and heat to boil. Add chicken to pot. Set to Stove Top Low. Cover and cook 20 minutes or until chicken is cooked through, stirring in spinach during last 5 minutes of cooking time.
Serves 4
****
Tyson Grilled & Ready Fully Cooked Chicken Breast Strips, By: Tammy Ullrich, August 21, 2014
Take your Tyson Grilled & Ready fully cooked Chicken breast strips and season with McCormick Mexican seasoning and heat on Stove Top Medium for about 5 minutes or until heated through.
****
Tyson Premium Selections Roasted Red Bell Pepper and Garlic Chicken Breast*, By: Sara N Jason Peltier, April 30, 2014
Ingredients:
Tyson Premium Selections Roasted Red Bell Pepper and Garlic Chicken Breast, frozen
broccoli florets, frozen
sliced zucchini, fresh
2 cups chicken broth
Directions:
I set the Ninja to the Oven setting of 350°. Add the chicken broth to the pot and the broccoli, chicken breast and sliced zucchini to the rack. Bake 30 minutes. My husband was very pleased.
****
Upside Down Chicken Pot Pie*, By: Cheryl Koehler, August 17, 2014
Ingredients:
3 boneless chicken tenders seasoned with garlic powder, pepper.
1/4 cup Celery, chopped
1/4 cup Carrots, chopped
1/4 cup Onions, chopped
1 can cream of chicken soup
1/2 can biscuits (4 biscuits), cut in quarters
1/4 cup butter
Directions:
Turn to Stove Top High and brown chicken until cooked through. (Recipe did not state using oil, but that can be your preference.) Remove chicken and cut into cubes. Sauté vegetables in butter till tender using Stove Top Medium. Remove vegetables and set aside.
Place biscuit quarters on the bottom of your Ninja pot. Spread cream of chicken soup on top. Top with chicken and vegetables. Cover and cook on oven setting 350° for 30 minutes. Biscuits should be brown on bottom.
**Added Comment by: Aurelia Dougan McCollom – It might be easier to spread the soup if you pour into a bowl and mix it up first.
****
Upside Down Chicken Pot Pie Using Mini Loaf Pans*, Cathy Schultz, August 19, 2014
Ingredients:
3 mini loaf pans
4 Pillsbury Grands Corn Biscuits
Cooking spray
1 can Mushroom soup
1 can green beans, drained
1 can corn, drained
1 1/2 cups of cooked chicken
1 soup can chicken broth, (I used homemade broth)
Directions:
Spray the loaf pans with cooking spray. Cut biscuits in 1/4's & divide between the pans. Mix and add mushroom soup, green beans corn, chicken, broth. Ladle over biscuits. Place your rack in the Ninja. Turn to 350° and bake 45 minutes. Check on doneness at 30 minute. (I placed on a wire rack that I purchased from dollar tree that you use for vegetables on a bbq.)
**Added comment by: Aurelia Dougan McCollom - The Pyramid mat would also work.
****
Weber Kick'n Chicken Thighs*, By: Monica Alejo, July 18, 2015
Put 6 bone in, skin on chicken thighs on the rack. Sprinkle with seasoning. Turn your Ninja to Slow Cook High for 4 hours. I am serving with steamed broccoli and brown rice.
****
Whole Chicken*, By: Grisell Martinez, August 15, 2018
I asked a lot of questions before making this recipe. I just wanted to cook my chicken same way I do in the oven without heating up my kitchen.
Ingredients:
5½ lb. whole chicken
olive oil, to brown
1½ cups water
1 chicken bouillon cube, (or 1 tsp. chicken base)
Paste for chicken:
2 heads garlic, minced
black pepper, to taste
salt, to taste
2 envelopes of Sazon oregano – (Knorr seasoning a possible brand)
olive oil
Directions:
Mix together the ingredients for the paste.
Poke holes or cut slits throughout the chicken. Add the paste into the slits. Rub paste over the chicken. Place the remaining under the skin and around the cavity. If possible cover and leave in the refrigerator 1 to 2 days to season.
Turn the Ninja to Stove Top High. Preheat at least 7-9 minutes. Brown on all sides.
Remove the chicken from the Ninja. Add the water and bouillon or chicken base to the Ninja pot.
Place the rack in the Ninja. Add the chicken to the rack. Select Bake setting, Steam. (If you do not have the new Ninja Auto-iQ, you will select Oven.) Place the lid. Set the time for 1 hour and 40 minutes. (Use a digital thermometer to check for doneness. Poultry is 165°F. If more time is needed, cook and test in 5-minute increments, to avoid over cooking.)
Remove the chicken from the Ninja. You can save drippings to make a gravy if desired. Pour out drippings. Wipe the Ninja. Add more olive oil to the pot. Heat again to get oil hot. Turn to Stove Top High, and re-brown 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)
****
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. Steam bake for 1 hour and 45 minutes. This is the most tender, juicy chicken and very flavorable 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.
****
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.
****
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?
****
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.
****
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!!
****
Whole Turkey, Cutting A *, By: S Alfred Baker, November 15, 2014
This is more a technique than a recipe. Turkeys went on sale this week for 47 cents a pound, frozen. I got a 12 pounder, too big for the Ninja. So I thawed it for 3 days in the fridge, and today cut it in half. To do this, I put the turkey on the cutting board. I use a large Bowie knife, but you can use a large kitchen cleaver. Have a very sharp edge on it, and use a hammer to drive the blade through the center and split it down the middle. Works very fast and does a super job.
The half turkey fits in the Ninja perfectly, comes right up to the top with lots of room on the sides of the bird. I put in chopped onion, brussel sprouts, and cabbage, and will cook on high for 4 hours. If a 7 pound breast takes 4 hours on high, a 6 pound half turkey will take that long too. I'm looking to get a really moist bird, I'll let you know.
****
Wing-It Meal with Chicken & Mushrooms, By: Laura Merzi
I dredged the chicken in flour, s & p and browned it in olive oil. Removed the chicken then cooked the mushrooms in the rest of the olive oil and a little butter. then added the chicken back in along with 1/2 package of thin spaghetti and a cup of chardonnay and a cup of chicken broth. Let it cook for a while, squeezed in half a lemon and then added a bag of frozen peas and a handful of cherry tomatoes.
****
Yummy Chicken*, By: Susan Albers, August 27, 2014
Ingredients:
1 package onion soup
1 cup Dorothy Lynch salad dressing; don't use low fat
1 cup apricot jam
Directions:
Mix together and pour over chicken breasts.
Marinate for several hours. Bake with the marinade left on the chicken. Turn your Ninja to 350° and bake for 1 hour. Serve over rice. It really was yummy.
--Added comment by: Lois Kastl - Dorothy Lynch is a delicious salad dressing that is made in Nebraska. I've never seen it anywhere else. It is rather sweet and I agree that the nearest taste would be a sweet Russian dressing.
**Added comment by: Loralei Perozich - I have made the same recipe but we substitute Russian dressing.
****
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziploc bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen poultry should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
** Added safety Comment, By: Aurelia Dougan McCollom -
Slow Cooking Frozen Poultry Guidelines:
The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index
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"Tyson Fully Cooked Frozen"
Members: On the discussion we have had about frozen fully cooked meatballs, chicken, etc., I emailed Tyson. This is their response: On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
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Scroll Down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Salsa Chicken*, By: Monica Engle Peng, April 23, 2019
Salsa Chicken (Slow Cook)*
Salsa Chicken, By: Tina Nordhavn-Allman
Salsa Verde Chicken Enchiladas, By: Lori Widdison Walker, September 1, 2015
Santa Fe Turkey Burger Platter, By: Melanie Cristal
Sausage & Linguini in Vodka Sauce, By: Madeline DiDonato
Sesame Chicken & Rice*, By: Cheryl Koehler, September 6, 2014
Sesame Chicken for Slow Cooker*, By: Mary Director
Shake-n-Bake Chicken, By: Beverly Huffman Allen, December 5, 2014
Simple Stir Fry*, By: Deborah Mills, August 4, 2014
Sizzling Chicken*, By: Rita Ramos
Skillet Sicilian Chicken*, By: Joseph Girouard, October 23, 2017
Smothered Chicken, By: Brent Stapley, June 22, 2017
Smothered Chicken, By: Kristen Gray Goble, May 16, 2015
Southwest Chicken Burritos*, By: Aurelia Dougan McCollom, July 24, 2015
Sour & Spicy Chicken with Vegetables*, By: Allana Alla Robinson, April 10, 2016
Southwest Chicken Burritos, By: LeAnne Porter
Southwestern Chicken On Tortillas*, By: Carol F. Neuman, June 13, 2015
Spanish Chicken*, By: Anna Caya, August 8, 2017
Spanish Chicken, By: Eileen Koca, November 6, 2014
Spiced Chicken Thighs*, By: Carolyn Crowder, July 10, 2016
Spicy Barbecue Chicken*, By: Bonnie Smith, March 23, 2015
Spicy Chicken Tacos*, By: Allana Alla Robinson, May 15, 2016
Spicy Garlic Chicken Stir-Fry*, By: Rita Ramos
Spicy Roast Chicken*, By: Brian M Almashie
Spring Chicken*, By: Julie Barnes Moore, September 15, 2015
Steam Roasted Chicken Breasts & Sweet Potatoes*, By: Carol F Neuman, January 15, 2016
Stuffed Bacon Wrapped Chicken Breasts*, Brian M Almashie
Stuffed Chicken Breast*, By: Olivia Schlosser Berroth, February 16, 2016 – Cross Posted in Fast & Easy
Stuffed Chicken Breast*, By: Bonnie Smith, November 5, 2015
Stuffed Habanero Bacon Wrapped Chicken Breasts*, By: Brian M Almashie
Stupid EASY Chicken, By: Tracey Smith
Summer Chicken*, By: Bonnie Smith, February 18, 2020
Super Ranchy Chicken Tacos*, By: Allana Alla Robinson, March 13, 2016
Sweet & Sour Chicken or Pork, March 12, 2020
Sweet & Sour Chicken, By, Bonnie OHara, April 12, 2015
Sweet & Sour Chicken*, By: Christina Pike, March 27, 2015
Sweet & Spicy Bacon Chicken, By: Patricia Crawford, January 12, 2016
Sweet & Tangy Chicken with Peppers*, By: Allana Alla Robinson, March 7, 2016
Sweet Baby Ray's Slow Cook Chicken
Sweet Garlic Chicken, Slow Cook, By: Gael O'Brien
Sweet Hawaiian Slow Cook Chicken-Easy and Yummy*, By: Tammy Mullin Marsh
Tandoori Chicken*, By: Tamyra RiselikethePhoenix Murphy
Tangy Citrus Chicken with Noodles with Veggies*. By: Bonnie Smith, March 10, 2015
Tarragon Mushroom Chicken*, By: Michael Bielick, April 22, 2019
Teriyaki Chicken*, By: LeAnn Gonsalves Nieves, March 10, 2015
Teriyaki Chicken & Broccoli*, By: Allana Alla Robinson, January 2, 2016
Teriyaki Chicken & Rice 30 Minute Meal*, By: Carol F Neuman, October 16, 2015
Teriyaki Chicken & Rice with Chow Mein Vegetables*, By: Carol F. Neuman, May 12, 2015
Teriyaki Chicken (Slow Cook) #1, By: Mary Director
Teriyaki Chicken (Slow Cook) #2*, By: Cheryl Jansen
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Teriyaki Chicken with Sliced Onion, Carrots & Fresh Green Beans*, By: Krista Johnson Stacklie
Teriyaki & Pineapple Salsa Chicken*, By: Cheryl Bailey Francis
Thai Green Curry with Chicken*, By: Brent Stapley, July 11, 2017
Thai Peanut Chicken*, By: Julie Stiles Simpson, December 4, 2016
Thai Peanut Chicken (Minus the Skewers), By: Lisa Cunningham, June 28, 2015
Thai Peanut Chicken Skewers*, By: Brian M Almashie, April 24, 2014
Thousand Island Chicken, By: Tony Zoroya, January 8, 2018
Thai Tacos*, By: James Alan Smallwood, January 8, 2015
Tikka Masala*, By: Trudy Roth Potts, February 26, 2015
Tikka Masala Chicken*, Melina-Céline Wathen, April 28, 2014
Turkey & Pork Meatloaf*, By: Michelle Braverman Pisko, May 8, 2014
Turkey*, By: Cathy Kessinger, December 7, 2014
Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
Turkey; 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Turkey Breast, By: Laura Dupre, November 28, 2019
Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Turkey Breast*, By: Brian Tollin, November 24, 2016
Turkey Breast #1*, By: Jessica Conol
Turkey Breast #2, By: Carol Breitweiser Essig
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014
Turkey Breast, Herb Infused
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
Turkey Burgers Under Disguise*, By: Allana Alla Sverbil, July 23, 2015
Turkey Cheddar Meatloaf* (my own recipe), By: Tina Nordhavn-Allman
Turkey Cheeseburger Biscuits*, By: Jenn Mueller Venerable, February 15, 2015
Turkey Kielbasa, Cabbage and Sweet Potatoes*, By: Cyndy Glenn Bailey
Turkey Loaf, By: Kathleen Valentine, October 8, 2014
Turkey Meatballs & Sauce*, By: Randall McGouirk, September 27, 2015
Turkey Meatloaf, By: Jackie Kimball, January 21, 2017
Turkey Meatloaf*, By: Bonnie Smith, January 4, 2016
Turkey Meatloaf*, By: Bonnie Smith, January 17, 2015
Turkey Meatloaf*, By: Nini Merilee Newman
Turkey Meatloaf*, By: Irina Babiskin Cohn
Turkey Meatloaf*, By: April DeAnna McGowan, November 25, 2014
Turkey Meatloaf & Baked Potatoes, By: Leslie Althoff, January 20, 2015
Turkey Patties, Simple & Delicious*, By: Roxy Liendo Carpenter
Turkey Pizza Meatloaf*, By: Bonnie Smith, December 16, 2018
Turkey (Slow Cook), By: Mary Director
Turkey Taco Meat, Peppers & Mexican Rice 30 Minute Meal*, By: Carol F Neuman, January 22, 2016
Turkey Tacos*, By: Carol F. Neuman, August 8, 2017
Turkey Tenderloin with Chile Sauce*, By: Breanne Selah
Turkey Tenderloin, By: Michele Pilhorn
Turkey Wings*, By: Lakisha M Batts-Williams, February 28, 2015
Turkey Wings (Slow Cook)*, By: Cheryl Worthy, August 3, 2014
Turkey Wings*, By: Sandra Autry Campbell, February 22, 2015
Tuscan Chicken & Beans*, By: Faith Dazzio Gutierrez, August 14, 2014, Ninja Recipe Book
Tyson Grilled & Ready Fully Cooked Chicken Breast Strips, By: Tammy Ullrich, August 21, 2014
Tyson Premium Selections Roasted Red Bell Pepper & Garlic Chicken Breast*, By: Sara N Jason Peltier, April 30, 2014
Upside Down Chicken Pot Pie*, By: Cheryl Koehler, August 17, 2014
Upside Down Chicken Pot Pie Using Mini Loaf Pans*, Cathy Schultz, August 19, 2014
Weber Kick'n Chicken Thighs*, By: Monica Alejo, July 18, 2015
Whole Chicken*, By: Grisell Martinez, August 15, 2018
Whole Chicken*, By: Mitzi Arredondo, September 20, 2015
Whole Chicken*, By: Trish Obrien, April 11, 2015
Whole Chicken, By: Wendi Hacker, February 7, 2015
Whole Chicken*, By: Lisa Tanner, June 3, 2014
Whole Stuffed Chicken*, By: Danielle Keniston-Foss, November 11, 2015
Whole Stuffed Chicken*, By: Delray Busch, August3, 2015
Whole Turkey, Cutting A *, By: S Alfred Baker, November 15, 2014
Wing-It Meal with Chicken & Mushrooms, By: Laura Merzi
Yummy Chicken*, By: Susan Albers, August 27, 2014
Salsa Chicken*, By: Monica Engle Peng, April 23, 2019
Ingredients:
5 boneless skinless chicken breasts
2 bricks cream cheese
3- (15 oz.) cans corn
1- (16 oz.) jar medium salsa
1- (16 oz.) jar hot salsa
Directions:
Add all of the ingredients to the Ninja. Slow Cook High for 4 hours. After 3½ hours of cooking, remove the chicken and shred. Return to the Ninja.
*I use the shredded version most often as a dip, but it’s fantastic over rice as well. I often freeze in silicone mega muffin pans and take it frozen to work for lunch. Fits great in a large coffee mug - and someone always comments on how good it smells.
Added comment by: Jennifer Sinyard - I've made something similar for years. I make creamy enchiladas.
I just put sliced peppers and onions, salsa, cream of chicken soup & chicken.
****
Salsa Chicken (Slow Cook)*
Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes
2 Tbs. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 Tbs. sour cream,
Directions:
Place the chicken in the Ninja. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour one half cup water over the mixture. Check after 1 hour to see if it needs more liquid. I wouldn't think so, but add one half cup of water if needed. Slow Cook Low for 3-5 hours. Test for doneness by temperature probe. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
****
Salsa Chicken, By: Tina Nordhavn-Allman
Ingredients:
1 lb chicken breast
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes
1 jar salsa, I use green
Put everything in the Ninja and cook on Slow Cook Low for 6 hours. Shred chicken and serve over rice.
****
Salsa Verde Chicken Enchiladas, By: Lori Widdison Walker, September 1, 2015
Ingredients:
2 (12.5 oz each) cans chicken chunks
8 oz cream cheese
1 (28 oz) can of Green Enchilada Sauce
8 tortillas
Cheddar cheese (shredded)
Directions:
Drain 1 can of chicken. Add both cans of chicken to the Ninja. Turn to Stove Top High. Cube the cream cheese and add to the pot. Stir until cream cheese is melted. Remove chicken mixture to a bowl. Turn your Ninja to the Oven setting of 250°-300°F. (If you choose, you can wash the Ninja pot. It’s not necessary). Add the enchilada sauce. Put 2 Tbs. of chicken mixture in each tortilla and add cheese. Roll up. Add to Ninja, pushing the tortilla into the enchilada sauce mixture. Cover with cheese. Put the lid on the Ninja and cook for 10-15 minutes until hot and bubbly.
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Santa Fe Turkey Burger Platter, By: Melanie Cristal
Ninja saved me again tonight. I'm out of chicken etc. (grocery shopping is tomorrow) and too tired to go out, so I put into the Ninja turkey burgers covered with taco and ranch seasonings and a little cumin (olive oil in pot), topped it with a can of black beans and added half cup of water. Put frozen broccoli on the rack above it. Cooked on 350° for 15 minutes, flipped the burgers and cooked 10 minutes more. It was delicious! I have no idea what to call it but was very yummy, nutritious and filling. Ninja is great for improvisation.
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Sausage & Linguini in Vodka Sauce, By: Madeline DiDonato
Ingredients:
1 package Al Fresco Sun Dried Tomato Chicken Sausage
1 jar of vodka sauce (I happened to have Classico)
1 box of linguini (I had whole wheat)
4 cups of water
Directions:
Turn your Ninja to Oven setting of 325 & spray the pot with Pam. Cut up the sausage into small medallions & brown. Break the linguini in half and add it on top of the sausage, along with sauce & water. Stir. Cover & cook for 25 minutes, stirring occasionally.
****
Sesame Chicken and Rice*, By: Cheryl Koehler, September 6, 2014
2 boneless chicken breasts
1 jar vegetables
2 packages Skillet cookers (Sesame)
I packages Uncle Ben's Brown Rice (microwave for 3 minutes)
Brown chicken breasts till done, cut up, add remaining ingredients, and simmer for 15-20 minutes...serve over rice.
****
Sesame Chicken for Slow Cooker*, By: Mary Director
Ingredients:
1 1/2 lb boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 Tbs. dried onion
2 Tbs. ketchup
1 Tbs. oil
1/2 tsp garlic powder
2 tsp cornstarch dissolved in 3 tablespoons water
sesame seeds
Directions:
1 Put chicken into the Ninja
2 Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
3 Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from the Ninja, leave sauce.
4 Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into the Ninja. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
5 Cut chicken into bite size pieces and return to the Ninja- can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.
***Added comments*** By:Karen Nachreiner Dunbar
SUCCESS! (I felt like a cheerleader back in high school...remember that cheer?) Slow Cooker Sesame Chicken is perfection. I make this all the time in my slow cooker and just looked in the file to see if the recipe was there. And Yep it was. However, because I now have the Ninja, I did some things different this time.
1. First, I double the entire recipe....we love this as a leftover and it tastes even better the next day.
2. I used 5 tsp of cornstarch instead of 4 (remember I doubled the recipe)
3. After I removed the chicken and added the cornstarch mixture (and this is where I fell in love with the Ninja!) I turned it on Stove Top High to bring it to a boil, let boil for just a minute, and it thickened right up. I then turned it back to low until the chicken was ready to go back in. I have a heck of a time getting anything to thicken in a slow cooker. This was so awesome.
4. Then after cutting up the chicken and putting it back in the thickened sauce (which was perfect by this time). I just turned it off and put the lid on it to heat everything thru and thru.
5. Totally optional step, well they all are I guess but hubs added peanuts to his and said it "made the dish". Well alrighty then, whatever keeps him happy, right?
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Shake-n-Bake Chicken, By: Beverly Huffman Allen, December 5, 2014
Ingredients:
3 chicken drumsticks
3 thighs
Shake-n-Bake
Directions:
Turn your Ninja to an Oven setting of325°F. Coat your chicken.
They will cook directly in the pot. Bake on one side for 30 minutes. Turn and cook for 15 more minutes. I just checked it and it does appear to be frying. Looks great.
Ok... they are done, crispy and moist!! Cooked beautifully on the bottom of the pot. Almost like fried chicken. I will do this again for sure!! Yum!! It was more like fried chicken. Just like I like it!!
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Shredded Chicken & Gravy, By: Brandi Blackmon Cornwell, September 15, 2020
Ingredients:
2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
rice, mashed potatoes, or noodles for serving
Directions:
Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt.
Add to you Ninja Multi-Cooker. whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add to the seasoned chicken breasts. Be sure to get them covered in gravy.
Place the lid. Turn to Slow Cook Low for about 6-8 hours.
Once cooked, shred chicken and serve over your choice.
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Simple Stir Fry*, By: Deborah Mills, August 4, 2014
I did the chicken first. I used thin chicken breasts and sliced them into bite size pieces. Then I fried them on Stove Top High in an oriental stir fry oil for high heat. I did it till they were browned, then removed them from the pot. I did carrots first then removed them. Then I added sliced yellow onion and bell pepper. About 5 min. later I added zucchini and a few minutes after that the cabbage. I stirred it constantly and then added the chicken and carrot back in. I added a stir fry sauce on top and served it over rice.
**Added Comment**By: Aurelia Dougan McCollom – No amounts are really needed for this recipe. Just add what you think you would like to have.
****
Sizzling Chicken*, By: Rita Ramos
Ingredients:
A couple of chicken breasts, cut into bite-sized pieces
Flour
Olive oil
Chinese pea pods
3 jalapeños, sliced
1/4 cup soy sauce
1/2 cup chicken broth
4 garlic cloves, minced
2 tablespoons ketchup
2 tablespoons rice wine vinegar
A dash of red pepper flakes
A dash of garlic powder
A dash of onion powder
Directions:
Whisk together the chicken broth, soy sauce, garlic cloves, ketchup, rice wine vinegar, red pepper flakes, garlic powder and onion powder. We tend to like a lot of sauce. If you don’t, you could cut back on the soy sauce and broth.
Put the chicken pieces into a Ziploc bag and add enough flour to coat the chicken. Shake it up to coat chicken well.
Brown the chicken on Stove Top High, add the liquid and put it on Slow Cook Low for 3 or 4 hours. Add the vegetables in the last half hour to 45 minutes.
Serve with rice. I used Basmati rice.
****
Skillet Sicilian Chicken*, By: Joseph Girouard, October 23, 2017
From: Delish
Adapted for Ninja by: Joseph Girouard
Ingredients:
1 Tbs. extra-virgin olive oil
4 to 5 bone-in, skin-on chicken thighs
2 cloves garlic, minced
1 Tbs. fresh thyme leaves
1 tsp. crushed red pepper flakes (I decreased to a few flakes to decrease potential heat)
¾ cup low-sodium chicken broth
½ cup heavy cream
½ cup chopped sun-dried tomatoes
¼ cup grated Parmesan
Kosher salt and black pepper – to taste
Fresh basil, for serving
Parsley (optional – my preference, not in original recipe)
Directions:
1. On Ninja Stove Top High, heat oil.
2. Season chicken on both sides with salt and pepper.
3. Sear chicken in hot oil until golden brown and crispy (original recipe called for 3 minutes both sides, but I browned for 6 minutes both sides, and next time I will brown even longer for a strong golden color and crispy skin all around, per the request of a family member)
4. Transfer chicken to a plate. Turn the Ninja to Stove Top Low. Pour off only half the fat left in pan. Keeping half the fat is essential so as not to burn during the next step.
5. Add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, scraping the bottom of the pan, stirring continuously for 30 to 60 seconds – try not to burn the garlic. If there’s any danger in doing so, execute the next step immediately.
6. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan; season with salt. (I also added parsley at this point.) Stir. Bring to a simmer. Add back chicken and baste with sauce.
7. Set the Ninja to the Oven setting of 350°F and cook with lid on for 15 minutes, until the chicken is cooked through. (If I increase searing time next round, I might decrease the oven time here, but I would test the meat temperature along the way just to be sure. This round I tested chicken temperature after 10 minutes, and an additional 5 minutes was called for – so I maintained the whole 15 minutes from the original recipe).
8. Plate chicken. Garnish with pot drippings, cooked tomato pieces, and basil II had no fresh basil on hand this round).
****
Smothered Chicken, By: Brent Stapley, June 22, 2017
Sorry I forgot to take a picture. The Ninja made this dish SO much easier.
Ingredients:
8 chicken thighs, bone in, skin on
Mix together the following:
1 cup flour
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon creole seasoning
1 teaspoon poultry seasoning
***
2 tablespoons oil
1 onion, finely chopped
2 cups chicken stock
Steamed rice or mashed potatoes
Directions:
Dredge chicken in flour mixture. Reserve flour mixture.
Turn the Ninja to Stove Top High. Heat the oil. Brown the chicken on all sides. Remove to a plate. Add onions and sauté until slightly browned. Stir in ¼ of the reserved flour mixture and make a roux. Gradually stir in the chicken stock to make a gravy. Add the chicken back to the gravy and cover with the lid.
Switch to Stove Top Low and cook until chicken is tender, about 15 minutes. Serve with rice or potatoes.
****
Smothered Chicken, By: Kristen Gray Goble, May 16, 2015
Ingredients:
4 boneless, skinless chicken breasts
½ cup shredded Monterrey Jack cheese
½ cup shredded Cheddar cheese
1/3 cup Caesar salad dressing
2 Tbs. chopped chives or green onion
¼ cup chopped, cooked bacon (I used the real bacon bits from Costco)
1 tomato, diced
Salt, Montreal Chicken seasoning (I use McCormick Brand)
Directions:
Place chicken in a bowl and season liberally with salt and the Montreal Chicken seasoning. Cover with plastic wrap and marinade in fridge for at least an hour, up to overnight.
Using the Ninja pot to fix the meal, preheat your Ninja on Stove Top High for 10 minutes. Add the chicken. Brown with olive oil or whatever oil you have to use, even butter would work. Try to get it nicely browned and caramelized. That’s where the flavor is! Evenly distribute the Caesar dressing over each breast.Then top with even amounts of cheese, bacon, and top off with the chives or onions. Bake for 10 minutes on the Oven setting of 300°F. Top with your diced tomatoes and bake it another 10 minutes. Check to see if the chicken is done and cooked through. Get ready for chicken heaven.
**I didn't have chives or green onions so I used a white onion. I forgot to pick up a tomato so I used a can of petite tomatoes drained.
****
Sour & Spicy Chicken with Vegetables*, By: Allana Alla Robinson, April 10, 2016
Ingredients:
1 small head of broccoli - cut into bite size florets
1 bell pepper (use whatever color you desire; we used yellow) - cut into strips
2-3 handfuls of fresh green beans
4 tablespoons hot sauce
½ cup low sodium chicken broth
2 teaspoons corn starch
6 tablespoons or 3/8th cup low sodium soy sauce
6 tablespoons or 3/8th cup rice vinegar
6 tablespoons or 3/8th cup olive oil
3 boneless chicken breasts - cut into bite size pieces
5 cloves fresh garlic - finely cut
The size of a coin half dollar worth of Fresh Ginger - finely cut (can use less if desired)
1 stalk scallions (can use green onions instead) - sliced into bite size pieces
Brown rice (white can be used too)
Prep:
Cook the brown rice in the Ninja. Once cooked remove and set aside.
Cut fresh garlic and ginger based on the notes in the list of ingredients - combine them and set aside.
Cut broccoli into florets, bell pepper, and green beans - combine in a bowl and set aside
Cut scallions - put in its own bowl and set aside.
Cut chicken breast based on note in the ingredient list and set aside
Recipe:
**The entire recipe is cooked with the lid off
1) Into the main pot of the Ninja, combine soy sauce, hot sauce, olive oil, rice vinegar, fresh garlic, and fresh ginger - mix together. Once mixed together, add in chicken breast and set the Ninja to Stove Top High - stir occasionally.
2) Once chicken is no longer pink, mix in the corn starch and allow for it to absorb and cook for a few minutes.
3) After a few minutes pass, add in broccoli florets, fresh green beans, and bell pepper - mix with chicken and sauce. Cook until vegetables reach desired consistency - stir occasionally.
4) With a few minutes prior to serving, mix in the scallions and allow for it to cook for a minute or two then turn off the Ninja. Allow for the bubbling to stop prior to serving.
Serving:
Serve over the brown rice.
****
Southwest Chicken Burritos*, By: Aurelia Dougan McCollom, July 24, 2015
Ingredients:
2- 13 oz. cans chicken breast chunks
2 Tbs. Hidden Valley Ranch dry dressing mix
2 cans of mild Ro-Tel
1-15 oz. can of black beans, rinsed and drained
1-10 oz package of frozen corn
8 oz. block of cream cheese, softened and cut into chunks
6-8 medium flour tortillas
Salsa, optional
Mexi-blend shredded cheese, optional
2 Ninja’s are needed; or remove mixture and wipe out pot
Directions:
Add the chicken to the pot and carefully break up chicken into shreds. Sprinkle the dressing and gently mix. Add remaining ingredients, stir. Turn your Ninja to Slow Cook High for 1 hour. At the end of the cooking time, turn to Stove Top High and remove lid. Reduce any liquid. Reducing took about 10 minutes.
Warm 1-2 tortillas at a time in the microwave to soften. Remove. Spread some salsa and sprinkle with cheese, or add your favorite ingredients. Add a couple spoonfuls of the meat mixture. Roll. Place the burritos in your heated Ninja and brown each side.
Time and cooking temperature are flexible. You can Slow Cook the entire meal on Slow Cook Low if you wish, use a Stove Top setting to heat everything or even the Oven setting. Depending on your time, do what works for you. This is a very versatile recipe. Enjoy!
****
Southwest Chicken Burritos, By: LeAnne Porter
Ingredients:
1/2 jar Safeway southwest salsa.
1 can black beans
3 chicken breasts
2 1/2 hours slow cook high
Rolled up in flour tortilla with shredded cheese. Turned out good.
****
Southwestern Chicken On Tortillas*, By: Carol F. Neuman, June 13, 2015
Ingredients:
4 chicken breasts
1 Hidden Valley Fiesta Ranch dressing packet
2 cans of mild Ro-Tel (recipe calls for 1 can but I wanted 2)
1-15 oz. can of drained pinto beans (instead of black beans)
1-10 oz package of frozen corn
¼ can of water (my addition because of the 8 hours)
1 block of cream cheese
Directions:
Turn your Ninja to Stove Top High while preparing the meal. Place four chicken breasts in the Ninja, sprinkle fiesta ranch packet over the top of chicken breasts, then add Ro-Tel, corn and beans. Add the cream cheese on top.
Add water if cooking for 8 hours. Turn your Ninja to low Slow Cook Low for 8 hours. (Some people said it was done at 6 hours, but I set mine for 8 hours. I will be shredding the chicken and putting it on tortillas, and having Spanish rice with it.
****
Spanish Chicken*, By: Anna Caya, August 8, 2017
(There are no ingredient measurements given in this recipe. Use according to your tastes).
Ingredients:
Chicken thighs bone-in with skin
Season both sides
olive oil
Sazon
Adobo
Ground Black Pepper
Onion Powder
Garlic Powder
Directions:
Turn the Ninja to Stove Top High. Add the olive oil. Brown both sides until crisp. Remove the chicken and wipe pot down. Turn to the Oven setting of 350°F. Place the Ninja rack. Bake for 1 hour. (I have had success with covering the rack with foil or leaving it uncovered. (Members have sprayed the rack and or foil with oil to keep from sticking – Aurelia Dougan McCollom).
*For a cheap family dinner I bought microwavable rice sides and corn.
****
Spanish Chicken, By: Eileen Koca, November 6, 2014
Ingredients:
8 medium sized chicken breast, (or amount for your family)
2 - 12 ounce jars picante sauce, (adjust sauce for less chicken used)
1 can of corn
1 can black beans, (drained and rinsed)
tortilla chips
cheese
Place the chicken into the Ninja pot. Add the corn, and black beans. Mix. Pour picante sauce over the chicken.
Bake at 350°F for 25 minutes or until the chicken is cooked through. Stir the sauce and spoon over the chicken. Sprinkle the with the tortilla chips and cheese. Bake until the cheese is melted.
****
Spiced Chicken Thighs*, By: Carolyn Crowder, July 10, 2016
Ingredients:
¾ teaspoon olive oil
1 cup vertically sliced onion
2 teaspoons garam masala
½ teaspoon salt
¼ teaspoon curry powder
8 skinless chicken thighs (about 2¼ pounds)
¼ cup dry red wine
2 tablespoons red wine vinegar
1 cup fat-free, less-sodium chicken broth
Directions:
Turn the Ninja to Stove Top High. Add the olive oil and heat. Once hot, add the onions. Sauté until onions are soft. Remove onions from the pot. While onions soften, combine garam masala, salt, and curry powder; sprinkle evenly over both sides of the chicken. Add chicken to the pot. Brown the chicken on both sides using Stove Top High. You may reduce heat if wish. Add the wine and vinegar cook 30 seconds, scraping pan with non stick spatula to loosen any browned bits. Add onion and broth; bring to a boil. Cover, reduce heat to Stove Top Low and simmer 20 or 30 minutes or until chicken is done.
****
Spicy Barbecue Chicken*, By: Bonnie Smith, March 23, 2015
Made spicy barbecue chicken in the Ninja tonight. It is suppose to be cooked on the grill but tried and it worked. I used my new pyramid mat put the chicken on it.
(Rub and Sauce)
Ingredients:
2 garlic cloves
1 tablespoon canola oil
½ cup chili sauce
3 tablespoons brown sugar
2 teaspoons salt free seasoning blend, divided
¾ teaspoon cayenne pepper, divided
2 teaspoons ground mustard
2 teaspoons chili powder
Sauce:
In a small saucepan or in the Ninja sauté garlic in oil. Add the chili sauce, brown sugar, 1 teaspoon seasoning blend and ¼ teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat or from the Ninja. Wipe out the Ninja.
Rub:
Combine the mustard, chili powder and remaining seasoning blend and cayenne. Rub over chicken.
Set the Ninja to the Oven setting of 425° for 15 minutes. Turn and cook another 5 minutes. Then I took half of it and placed on the rack, the pieces I left on the mat I added sauce to the chicken. On the other half of the rack I placed asparagus. I topped the asparagus with rolls wrapped in tin foil. Finished cooking until the asparagus was tender crisp. I also fixed basil pesto noodles on my range top. It was all so delicious, although I went a bit overboard on the cayenne pepper, lol.
(Tonight I didn’t want it as spicy so I added some honey to the sauce and some paprika to the rub).
****
Spicy Chicken Tacos*, By: Allana Alla Robinson, May 15, 2016
Ingredients:
4 boneless chicken breasts - cut into strips
3 bell peppers (orange, yellow, red) - cut into strips
4 oz jalapeño slices with liquid
3 packets low sodium mild taco seasoning OR make your own and remove the salt all together
½ lime - fresh juice
4 cheese Mexican blend
whole wheat tortillas
Prep:
Cut bell peppers into strips - set to the side.
Cut the boneless chicken breasts into strips then coat in taco seasoning - set to the side.
Recipe:
** cook with the lid off**
1) Into the main pot of the Ninja, add the coated chicken breasts. Add the jalapeño slices with juice, (try to evenly spread it out). Turn the Ninja to Stove Top High and cook until chicken is cook through - stir and flip occasionally.
2) Once chicken is ready add in peppers and juice from ½ lime - mix with chicken and cook until peppers reach desired doneness.
Serve:
On a whole wheat tortilla with 4 cheese Mexican blend.
****
Spicy Garlic Chicken Stir-Fry*, By: Rita Ramos
Ingredients:
1 lb boneless skinless chicken breast, cut into chunks
10 whole dried chili peppers, or to taste
Green onions, diced
2 garlic cloves, minced
1 tablespoons rice vinegar
3 tablespoons sweet cooking rice wine
4 tablespoons soy sauce
1 tablespoon corn starch
Chicken broth
Vegetable oil
Directions:
Combine the rice vinegar, sweet cooking rice wine, soy sauce and corn starch in a measuring cup and mix well. Add enough stock or water to bring sauce volume to half cup (or more if you’d like it with more sauce).
Set Ninja to Stove top High and add oil. Once the oil is hot, add the chicken and cook it thoroughly.
Add the dried chili peppers, green onions and garlic and stir fry for a minute or two. The dried peppers should turn bright red.
Slowly add the sauce to the Ninja and stir until it is thick and bubbling nicely.
****
Spicy Roast Chicken*, By: Brian M Almashie
Ingredients:
Chicken
Garlic
Butter
Olive oil
Lemon
Fresh herbs (Rosemary, thyme, sage, more garlic and jalapeno)
1 cup apple cider
3 cups white wine
½ cup water
Brussels sprouts
Onions
Hi all! Sear the chicken in garlic, butter and olive oil on Stove Top High. (Just enough to fill the bottom of the pot). Remove the chicken and stuff it with lemon, garlic and a bunch of fresh herbs (rosemary, thyme, sage, more garlic and jalapeño.) Turn your Ninja to 375°. Put the chicken on top of the roasting rack and add 1 cup apple cider, or 1 cup of stock, 3 cups white wine and 1/2 cup water. Put salt, pepper, chili flakes, garlic, lemon and jalapeño slices on top of the chicken. Bake for 45 minutes then remove the chicken and add onions and Brussels to the bottom of the pan and put the roaster pan and bird back in for another 30 minutes. Remove the chicken and Brussels and serve it with mashed potatoes. The apple cider really works especially with the Brussels. Put the skin and bones back in the pan on low and will make stock with it tomorrow (strain it). It will be spicy stock because of the chili's and Jalepeno.
****
Spring Chicken*, By: Julie Barnes Moore, September 15, 2015
It may be the end of summer, but I made "Spring Chicken" in my Ninja. It turned out so good!
Ingredients:
3-4 slices of bacon
2-2½ lbs chicken thighs or legs - (seasoned with salt & pepper)
1 small or ½ medium onion, diced
3-4 carrots, diced
1 cup dry white wine,
½ cup flour
2 Tbs. tomato paste
2 cups chicken broth
Italian seasonings
salt & pepper
egg noodles or rice
Directions:
Turn your Ninja to Stove Top High and fry the bacon until crisp. Remove.
In the bacon grease, brown the seasoned chicken thighs or legs. When you turn chicken over during browning, add the onion and carrots. While chicken finishes browning, whisk together wine, flour and tomato paste until smooth. Gradually add in the chicken broth. Pour over chicken and veggies in the pot. Season everything with a little bit of Italian seasoning, salt & pepper. Turn your Ninja to Slow Cook Low for 6 hours. I checked it at 5 hours & it was done. My chicken thighs were boneless. Bone-in thighs or legs would probably take the full 6 hours.
Just before serving, dice up reserved bacon & throw on top (otherwise it gets too soggy cooking all day). Serve over egg noodles or rice!
****
Steam Roasted Chicken Breasts & Sweet Potatoes*, By: Carol F Neuman, January 15, 2016
Ingredients:
4 Tbs. butter or margarine
2 chicken breasts, boneless
4 cups of water (or chicken broth)
cloves of garlic and aromatic herbs - optional
2 sweet potatoes or regular potatoes
Directions:
Turn the Ninja on Stove Top High. Melt the butter and then brown the chicken breasts on both sides. Remove the chicken to a plate. Add the water (or chicken broth) to the pot. Add the cloves of garlic and aromatic herbs if you would like gravy. (I did not use chicken broth or the herbs because I just wanted to roast without gravy). Add the rack to the Ninja. Place the chicken in the center of the rack. Add the sweet potatoes or regular potatoes around the chicken. Turn the Ninja to the Oven setting of 375°F, for 45 minutes.
****
Stuffed Bacon Wrapped Chicken Breasts*, Brian M Almashie
Ingredients:
2 large Chicken breasts
Olive oil
Swiss cheese
Jalapeño
2 slices of partially cooked bacon
2 cups chicken stock
Directions:
Pound and stuff the chicken with Swiss cheese, Jalapeño. Wrap with 2 slices of partially cooked bacon. Put some olive oil and spices on top once wrapped. Place the chicken on the wire rack and steam bake in 2 cups chicken stock at 400° degrees for 45 minutes or so.
**added comment** - Brian M Almashie - After 40 minutes I removed the rack and left the chicken on it. Then, I emptied the pan with all remaining liquid and then put the rack back in and dry baked them for about 20 minutes. The bacon was fine -- remember to partially cook it in the microwave before wrapping it around the breasts.
If you didn't want to remove rack and empty the liquid out and re-bake, you could always remove the breasts after the 40 minutes and broil them for a few minutes to crisp the bacon up.
If I had broiled them, I might have added a slice of Swiss after the bacon crisped and put them on for a few seconds more to get a bubbly cheese on top of the bacon. Yum.
Another tip, try adding some fresh herbs (basil, thyme or rosemary) and mustard inside the stuffed chicken breast--it's also delicious.
****
Stuffed Chicken Breast*, By: Olivia Schlosser Berroth, February 16, 2016 – Cross Posted in Fast & Easy
Ingredients:
4 chicken breasts
Stove Top Stuffing
2 cups chicken stock
Directions:
While preparing the chicken, turn the Ninja to Stove Top High to begin heating. Make stuffing as directed on the box. Pound out the chicken. Add stuffing to the inside and roll them up. Place a toothpick to hold.
Place in the heated Ninja to lightly brown on each side. Remove. Add the chicken stock. Place the rack in the Ninja. Add the chicken breasts. Turn to the Oven setting of 375°F for 35 minutes, or until juices run clear.
Make a gravy and pour over the chicken to serve.
****
Stuffed Chicken Breast*, By: Bonnie Smith, November 5, 2015
Ingredients:
3 chicken breast, cut in half
pepper jack cheese or Monterey jack cheese
toothpicks
taco seasonings
2 Tbs. olive oil
Directions:
Cut the chicken breast in half. Using a knife make slit in each piece. Inside the slit put either pepper jack cheese or Monterey jack cheese. Secure the open ends with toothpicks. Pound the meat and roll in the taco seasoning. (The taco seasoning was found in the DIY files).
Turn your Ninja to Stove Top High. Add the olive oil and heat. Brown the chicken on both sides. Remove and place in the multipurpose pan. Wipe or wash out the pot. Turn to the Oven setting of 350°F. Place the rack and place the pan. Bake for about 20 minutes. If you choose not to pound the chicken, cooking time will be extended. Test for doneness of 165°.
****
Stuffed Habanero Bacon Wrapped Chicken Breasts*, Brian M Almashie
Ingredients:
2 large chicken breasts
Olive oil
Habanero Jack cheese
2 slices of partially cooked bacon
2 cups chicken stock
ghost chili BBQ sauce
pickled jalapeños
Directions:
Pound and stuff the chicken with Habanero Jack cheese, a spicy chili sauce, and pickled jalapeños. Wrap with 2 slices of partially cooked bacon. Put some olive oil and spices on top once wrapped. Place the chicken on the wire rack and steam bake in 2 cups chicken stock at 400° degrees for 45 minutes or so. I'm also using the grease from the bacon to cook Brussels at the same time in the chicken stock.
**added comment** - Brian M Almashie - After 40 minutes I removed the rack and left the chicken on it. Then, I emptied the pan with all remaining liquid and then put the rack back in and dry baked them for about 20 minutes. The bacon was fine -- remember to partially cook it in the microwave before wrapping it around the breasts.
If you didn't want to remove rack and empty the liquid out and re-bake, you could always remove the breasts after the 40 minutes and broil them for a few minutes to crisp the bacon up.
If I had broiled them, I might have added a slice of Habanero Jack cheese after the bacon crisped and put them on for a few seconds more to get a bubbly cheese on top of the bacon. I topped them off with ghost chili BBQ sauce.
Another tip, try adding some fresh herbs (basil, thyme or rosemary) and mustard inside the stuffed chicken breast--it's also delicious.
****
Stupid EASY Chicken, By: Tracey Smith
Ingredients:
3-4 chicken breasts cubed
2– 14 oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
Bowtie pasta
shredded parmesan cheese
Directions:
In your Ninja pot, mix soup mix and tomatoes. Add chicken and stir. Cook on Slow Cook Low for 6-8 hours. Cook bow tie pasta according to package. Serve over bowtie pasta; we actually just mix it all together. Sprinkle with parmesan cheese.
>>>>You can Slow Cook Low for 2 hours, or just use 325° for 25-30 minutes. After chicken is cooked through, add pasta and cook for another 25-30 minutes, @ 325°, stirring occasionally.
****
Summer Chicken*, By: Bonnie Smith, February 18, 2020
Ingredients:
1 lb. chicken. (I've used thighs, breast, skin, no skin, whatever you have works)
1-2 tablespoons olive oil
1 tablespoon cider vinegar
1 garlic clove, minced (or to taste same as other spices)
1 teaspoon thyme
½ teaspoon oregano
½ teaspoon cayenne pepper
¼ teaspoon salt
Dash pepper
Directions:
Combine ingredients minus chicken. Add chicken to coat. Marinate for a few hours. Transfer to the Ninja multipurpose pan or any oven safe baking pan that fits the rack. Place the rack in the Ninja. Place the chicken on the rack.
Bake on the Oven setting with a temperature of 425°F. Bake for 1 hour or until internal temperature reaches 165°F. Baste occasionally.
Remove from the Ninja and place in your regular using the broil setting to crisp the skin.
The aroma reminds us of summer barbeques.
****
Super Ranchy Chicken Tacos*, By: Allana Alla Robinson, March 13, 2016
Ingredients:
2 boneless chicken breasts - cut into cubes or strips
1 packet dry ranch dressing
16 oz bottle ranch dressing (we used light)
2 cups cheddar cheese
1 red bell pepper - cut into strips
1 yellow bell pepper - cut into strips
2 fresh limes - to be used for juice
Bacon
Olive oil
Whole Wheat Tortilla Shells
Salt (optional)
Ground Black Pepper
Prep:
Combine 1 bottle of ranch dressing with 2 cups of cheddar cheese - set to side
Cut peppers and toss them in ground black pepper and salt (optional) - set to side
Cook bacon in the Ninja - remove fat, clean out the Ninja and set to side - once the bacon cools down, chop it down to desired size
Cut boneless chicken breasts into cubes or strips then toss them in a mixture of dry ranch, ground black pepper & salt (optional)
Recipe:
1) Into the main pot of the Ninja, create a mixture of olive oil and juice from 1 fresh lime. Add the chicken and set the Ninja to Stove Top High and cook until chicken reaches desired brownness - roughly 10-15 minutes -- flip occasionally --- remove from the Ninja then set to side --- clean out the Ninja
2) Into main the pot of Ninja, create a mixture of olive oil and juice from 1 fresh lime. Add the peppers and set the Ninja to Stove Top High. Saute for 5-10 minutes or until peppers reach desired doneness.
Serving:
Serve on a whole wheat tortilla shell and top it off with the ranch dressing and cheddar cheese mixture.
**My hubby is not a ranch lover and he loved my spin on these tacos!
****
Sweet & Sour Chicken or Pork, March 12, 2020
Servings: 4 servings
Ingredients:
2 pounds boneless, skinless chicken breast, thighs or pork, cut into 1 inch pieces
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
¼ teaspoon Chinese Five Spice
½ cup cornstarch (more if needed)
2 eggs beaten
½ cup all-purpose flour (more if needed)
2 Tablespoons vegetable oil
2 cloves fresh garlic, minced
1 onion cut into chunks
1 green bell pepper cut into chunks
15 oz. can unsweetened pineapple chunks (with liquid)
Sweet and Sour Sauce:
1/3 cup white sugar
½ cup ketchup
¾ cup apple cider vinegar
¼ cup
sauce
¼ cup water
Directions:
Turn the Ninja multi-cooker to Stove Top High. Preheat while preparing the ingredients.
Cut meat into chunks and place into medium mixing bowl. Add salt, pepper, Chinese Five Spice and cornstarch and mix to coat.
Beat eggs and pour over meat and coat.
Place flour in a large mixing bowl, add meat and coat well with flour.
Add oil to the Ninja pot. Shaking off excess flour, carefully add meat to the pot.
Brown on all sides. When browning turn after it develops a crust on each side. Once all sides are browned, add the garlic and onions to the pot and mix through.
Whisk sauce ingredients together and pour over meat.
Turn to the Oven setting of 225°F and set time to 20 minutes. After 15 minutes, remove cover and mix meat with sauce. Add peppers and pineapple. Continue cooking until peppers are crisp tender.
****
Sweet & Sour Chicken, By, Bonnie OHara, April 12, 2015
Ingredients:
3-4 boneless/skinless chicken breasts
Black ground pepper, to taste
1 cup cornstarch
3 eggs, beaten
¼ cup oil
Sauce:
½ cup brown sugar
4 Tbs. ketchup
½ cup white vinegar
1Tbs. soy sauce
1 tsp minced fresh garlic
Directions:
Preheat Ninja to 375°F. Rinse chicken breasts and cut into cubes. Season with pepper to taste. Turn your Ninja to Stove Top Medium. Dip chicken into the cornstarch to coat, then dip into the eggs. Fry until browned on all sides but not cooked through. Drain on paper towels. Lightly oil your baking dish and place the chicken. Mix the sauce ingredients in a bowl with a whisk and then pour over the chicken. Bake for 30-40 minutes. Remove. Stir and serve. Enjoy!!!
****
Sweet & Sour Chicken*, By: Christina Pike, March 27, 2015
Ingredients:
½ cup apple cider vinegar
¾ cup brown sugar
1 Tbs. cornstarch
4 Tbs. ketchup
1 Tbs. soy sauce
1 tsp garlic powder
3-4 chicken breasts
Directions:
Heat sauce ingredients on Stove Top Low or Medium until combined.
Add chicken and cook about 4 hours on Slow Cook High, then shred! Easy!
****
Sweet & Spicy Bacon Chicken, By: Patricia Crawford, January 12, 2016
Ingredients:
2 boneless chicken breast
Pack of bacon
Garlic powder
Cumin
Salt
Pepper
Brown sugar
Chili powder
Directions:
I like to slice the chicken kind of thin so it's like chicken tenders. Then sprinkle seasonings (except brown sugar) to taste on chicken. I like it spicy so I add red pepper. Turn the Ninja to the Oven setting of 400°F. Place the bacon on the rack and cook until wrinkled. (Do not cook all the way, just a little). Wrap around the chicken. Roll in the brown sugar. Bake until the chicken is done and bacon is crispy. Approximately 30 minutes. This does make a mess. The slow cook liners would probably be helpful here, but I didn't have any so I added a little water midway.
****
Sweet & Tangy Chicken with Peppers*, By: Allana Alla Robinson, March 7, 2016
Ingredients:
3 chicken boneless breasts - cut into bite size pieces
1 green bell pepper - cut into strips
1 orange bell pepper - cut into strips
1 red bell pepper - cut into strips
1 yellow bell pepper - cut into strips
29 oz yellow cling sliced peaches in extra light syrup - separate juice and peaches (will equal to roughly 1 cup of juice)
4 cups cold water
3 tablespoons of rice vinegar
2 tablespoons of soy sauce (low sodium)
½ cup packed light brown sugar
3 tablespoons cornstarch
Prep:
Cut peppers - set to side
Separate juice from peaches - set both to side
Cut chicken into bite size pieces
Recipe:
**cook entire recipe with lid off
1) On Stove Top High, mix brown sugar and corn starch into 4 cups of water, soy sauce, rice vinegar, and peach juice.
2) Once mixed, set the Ninja to the Oven mode of 350°F and add in chicken - mix with sauce. Cook for 20 minutes.
*stir occasionally
3) After 20 minutes, add in peppers - mix with sauce and allow for it to cook for 10-15 minutes or until peppers reach your desired consistency.
*stir occasionally
Serve:
With peaches which were set to side in prep
**the sauce will be a bit "sticky" & thick so you may see a "film" form if it stands around without being stirred.
**you can substitute pineapple if you don't want to use peaches
****
Sweet Baby Ray's Slow Cook Chicken
Ingredients:
4-6 chicken breasts
1 bottle Sweet Baby Ray's sauce (recipe didn't specify size. I used 28oz.)
1/4 cup vinegar
1 tsp red pepper flakes (might be a little too hot for kids. Maybe use 1/2 tsp)
1/4 cup brown sugar
1 tsp garlic powder
Directions::
Mix everything but chicken. Place chicken in your Ninja. Pour sauce mixture over chicken. Slow Cook Low for 4-6 hours. (I slow cooked 2 hours on low, then High for 1 hour. Chicken was perfect. Test for doneness with instant read thermometer. Take out and shred. Put back into sauce and Slow Cook High for 30 minutes, then turned to Buffet setting.)
****
Sweet Garlic Chicken, Slow Cook By: Gael O'Brien
Ingredients
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons cornstarch
2 Tablespoons water
Red pepper flakes (optional)
Directions
Spray your Ninja with non-stick cooking spray. Place chicken (thawed or fresh) inside your Ninja. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on Slow Cook Low for 6-8 hours or Slow Cook High for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together cornstarch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down.)
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)
****
Sweet Hawaiian Slow Cook Chicken-Easy and Yummy!, By: Tammy Mullin Marsh
Ingredients:
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Directions:
Combine all together, cook on Slow Cook Low in your Ninja 6-7 hours...that's it! Done!
Serve with brown rice and you have a complete, easy meal!!
**Added comment by: Aurelia..** Ninja Slow Cooking Guide suggests cooking chicken breasts for 6-7 hours on Slow Cook Low and 3-4 hours for slow Cook High. Since this recipe has cut the breasts into chunks, there is a possibility that it may be finished sooner.
****
Tandoori Chicken*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
5 boneless skinless chicken breasts (you can use any chicken pieces you prefer)
1 cup of Tandoori paste (found at any international market. I got mine from Amazon. The brand I used was Roland's. It's mild)
1 cup of plain Greek yogurt
½ cup of minced garlic
1 Tbs. salt
1 Tbs. black pepper
*optional-you can add in ¼ cup of lemon juice. I did not.
Season your chicken with salt and pepper. Set aside
In a separate bowl mix together the Tandoori paste, yogurt, and minced garlic. Then add your seasoned chicken to the mixture. Use a spoon to coat and submerge the chicken. Take a sheet of aluminum foil to cover the chicken mixture. Place the bowl in the fridge for at least 3 hours. Overnight is better. I left mine in the fridge overnight.
Once you're ready to cook the chicken, turn the Ninja to the Oven setting of 375°. Place the marinated pieces of chicken in the ninja for 30-40 minutes. **You do not turn the chicken!** Turn off Ninja, let cool and enjoy!
****
Tangy Citrus Chicken with Noodles with Veggies*. By: Bonnie Smith, March 10, 2015
The chicken was done in the Ninja and the veggies on a regular stove top, (only 1 Ninja, lol). After I took the picture, I added some of the sauce on top of the chicken.
Noodles with Veggies
Ingredients:
5 cups chicken broth
4 cups spiral pasta uncooked
broccoli florets (I also added carrot chunks)
½ cup asiago cheese (I used parmesan-was out of my asiago)
salt, garlic powder
½ cup butter
2 tablespoons olive oil
Directions:
Bring broth to boil, add pasta and veggies. Cook uncovered till tender. Drain. Melt butter in large sauté pan, add the oil and the rest of the ingredients. Toss until well coated. Sprinkle with more cheese before serving. (Again, I didn't measure)
Tangy Citrus Chicken
Ingredients:
Skinless, boneless chicken breast, (I cut mine into pieces)
1 can (6 ounces) frozen lemonade concentrate, thawed
½ cup honey
1 teaspoon rubbed sage
½ teaspoon ground mustard
½ teaspoon dried thyme
½ teaspoon lemon juice
Directions:
Preheat Ninja 350° while cutting chicken and mixing up the sauce.
Combine all ingredients except the chicken, mix well. Spray pan, place chicken pieces in and pour half the sauce over. Cover, bake 20 minutes. Turn chicken over and pour remainder of sauce over chicken. Continue cooking another 15 minutes or until juices run clear on chicken. (I was thinking next time, I would try lower temperature and a longer cook time; or just slow cook but I was rushed tonight)
****
Tarragon Mushroom Chicken*, By: Michael Bielick, April 22, 2019
Ingredients:
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can sliced mushrooms
½ cup chicken broth
1 tsp dried tarragon
1 Tbs. Worcestershire sauce
egg noodles – among needed for your family
(My changes: I used 2 large chicken breasts, as I'm cooking for 2. I also used 4 oz. of fresh mushrooms instead of canned).
Directions:
Cut chicken breasts in half, place in the Ninja pot.
In small bowl combine the remaining ingredients, except egg noodles. Pour over the chicken.
Cover. Turn to Slow Cook Low for 3-4 hours. Digital temperature the chicken for an internal temperature of 165°F. If needed, increase time and check periodically.
Serve over egg noodles.
Added Comment - Future changes maybe. When chicken is done, remove from Ninja and add some heavy cream to thicken gravy up a bit to have it creamier.
****
Teriyaki Chicken*, By: LeAnn Gonsalves Nieves, March 10, 2015
Ingredients:
1/3 cup soy sauce
1 tablespoon fine sugar
1 tablespoon Kikkoman Aji-Mirin; a sweet cooking rice seasoning
1 clove crushed garlic
Directions:
Mix ingredients and marinate chicken for 1 hour.
Add 2 tablespoons of oil to the Ninja pot. Cook on Stove Top Medium until done.
****
Teriyaki Chicken & Broccoli*, By: Allana Alla Robinson, January 2, 2016
Ingredients:
2-3 boneless, skinless chicken breasts
1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup red wine vinegar
3 cloves garlic - minced
Grated ginger - to taste
Ground black pepper - to taste
½ head broccoli
Prep:
Cut chicken breasts into bite sized cube pieces
Wash & de-root broccoli
Recipe:
1) On Stove Top Low, combine the cornstarch, cold water, sugar, soy sauce, red wine vinegar, minced garlic, grated fresh ginger and ground black pepper. Let simmer & stir frequently until sauce thickens.
2) Once sauce thickens, add in chicken cubes and mix until sauce covers all pieces. Turn the Ninja to the Oven setting of 425°F. Cook for 20 minutes.
3) Once the 20 minutes pass, mix in broccoli & cook for 10 minutes - cover broccoli in sauce.
Serve: Plain or over rice.
****
Teriyaki Chicken & Rice 30 Minute Meal*, By: Carol F Neuman, October 16, 2015
Ingredients:
½ cup Teriyaki sauce
2 chicken breasts - cut into pieces
1 medium onion, cut up
1- 16 oz package of Westpac snap peas & stir fry veggies
2 packages of Knorr Teriyaki rice
4 cups of water
Directions:
Marinate your chicken 30 minutes to an hour. Turn your Ninja to Stove Top high. Brown the chicken and sauté onion. Add the vegetables, rice and water. Stir to mix. Turn to the Oven setting of 300° for 30 minutes. Enjoy. It was yummy!
****
Teriyaki Chicken & Rice with Chow Mein Vegetables*, By: Carol F. Neuman, May 12, 2015
Ingredients:
2 Teriyaki chicken breasts – preseasoned
2 Tbs. margarine, butter, or olive oil
2 packets of Knorr Teriyaki rice
16 oz package of Chow Mein stir fry veggies
2 Tbs. of butter or margarine – for rice
4 cups of water
Chow Mein noodles
Directions:
Cut the chicken into pieces. Turn your Ninja to Stove Top High and sauté until brown in 2 Tbs. of margarine, butter, or olive oil. Add the rice, vegetables, butter or margarine and water, according to the directions on the rice packets. Turn your Ninja to the Oven setting of 300°F for 30 minutes.
** Crisping up the Chow Mein noodles in my oven at 350°F for a few minutes. Optional.
****
Teriyaki Chicken (Slow Cook) #1, By: Mary Director
Tonight's dinner. Slow cooker Teriyaki Chicken made in my Ninja 3 in 1 Cooking System. YUMMMM. I pinched a nerve in my back/hip/leg yesterday and ended up at the doctor's. Needed something quick and easy and this was it. Basically I used the Korean Chicken Wing Recipe I posted the other day but added in Cornstarch (1/3 Cup) at the very end to thicken the sauce.
Also removed the chicken from the sauce to cut up/shred and then put back in to heat up a bit more.
I used 3 large chicken breasts and freshly steam rice that Hal made in the rice cooker. Cut up chicken in the Ninja, Teriyaki Chicken, and Cashew Chicken (Teriyaki with Cashews added to the top)
4 to 6 servings
****
Teriyaki Chicken (Slow Cook) #2*, By: Cheryl Jansen
2 lbs chicken thighs (may use skinless)
1 Tbs. oil
2 cloves garlic, minced
1 Tbs. grated fresh ginger or 1/2 tsp ground dry ginger
1/4 cup water
1/3 cup soy sauce
3 Tbs. honey
2 Tbs. molasses
1 Tbs. rice vinegar
1/4 cup sherry (apple juice may be substituted)
4 green onions sliced
1/2 tsp dark sesame oil
To thicken:
2 Tbs. cornstarch
1/4 cup water
Spray or line (with a slow cooker bag).
Preheat Ninja on Stove Top High. Heat the 1 Tbs. of oil and brown chicken very well on both sides. Remove chicken and sauté garlic and ginger for about 1 minute. Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan. Add the soy sauce, honey, sherry, molasses and vinegar. Stir well. Add chicken. Cover and cook on Slow Cook Low for 4-5 hours (or until chicken is done).
Remove the chicken from the Ninja. Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With Ninja set to Slow Cook High, slowly add the cornstarch mixture and stir until sauce is thickened. Let bubble about 1 minute to swell and cook the cornstarch. NOTE: You may want to remove the juice to another pan if you used skin-on chicken as there will be fat. It will be easier to skim the fat if you remove to another pan.
Preheat broiler to high. Place chicken on a broiler pan. Broil about 3 minutes each side or until chicken surface is slightly caramelized and bubbly.
Place chicken on serving tray and pour sauce over chicken. Garnish with sliced green onions.
Serves 4-6. Nice with jasmine rice.
****
Teriyaki Chicken Wings*, By: Penny Watts, April 23, 2015
Frozen wings about 2½ lbs
¼ cup Kikkoman Teriyaki Sauce
Directions:
Turn your Ninja to Stove Top High. Add chicken to pot. When it boils, reduce to Stove Top Medium/Low until liquid turn to a thick sauce. Stirring occasionally. Entire process takes about 30 to 40 minutes.
****
Teriyaki Chicken with Sliced Onion, Carrots & Fresh Green Beans*, By: Krista Johnson Stacklie
I marinated the chicken in teriyaki for 24 hours. I them topped everything with 21 seasoning salute I get from Trader Joe’s. I served it with brown rice and some sriracha for some heat. My husband loved it and so did my 2 year old! I was in shock ha ha . I browned the chicken and then baked it at 350° for 25 minutes.
I have water mixed with teriyaki sauce underneath the rack and boneless skinless chicken breasts with all the veggies on top. This came out amazing! Cooked for 25 minutes but could have cooked for 20 minutes. Just amazing! I'm In love.
****
Teriyaki & Pineapple Salsa Chicken*, By: Cheryl Bailey Francis
4 large (skinless/boneless) chicken breasts (these had a total weight of 3.5 lbs.)
1 jar of pineapple salsa (16 oz.)
*I put the chicken breasts in a zip lock bag and added teriyaki marinade to it & let it sit overnight.*
Turn the Ninja on Oven Setting @ 350°, let it warm up and then sear the chicken for 2-3 minutes, each side. I sprinkled pepper and Nature's seasoning on the chicken.
Take the chicken out and add 4 cups of water to the Ninja. Put the roasting pan in (I covered it with foil) and place the chicken on it. Pour pineapple salsa on top of chicken. Cook @ 350° for 45 minutes, (or until done). You can spice it up any way you want.
****
Thai Green Curry with Chicken*, By: Brent Stapley, July 11, 2017
Serves 4
Ingredients:
¼ cup Thai green curry paste (¼ cup is very spicy! If you are sensitive to that reduce by a tablespoon or two)
2 tablespoons oil
1 ½ pounds boneless chicken thighs, cut into bite sized pieces
1 small onion, sliced
1 carrot, cut in thin strips
1 potato, cut in thin strips
½ pound mushrooms, sliced
1 cup chicken stock
4 tablespoons Thai fish sauce
1 can coconut milk (not light)
Steamed rice for serving
Fresh herbs for garnishing (cilantro, kaffir lime leaves, Thai basil)
Directions:
1. Heat the Ninja pot on Stove Top High with oil. Add curry paste and fry until very fragrant. Add chicken and cook until mostly done. Add chicken stock and fish sauce. Bring to a boil.
2. Add vegetables and coconut milk. Bring back to a boil. Turn to Stove Top Low and cook for 20 minutes until chicken is done and vegetables are crisp tender.
3. Serve on steamed rice (I like jasmine). Garnish with herbs and serve.
Tips:
I use Mae Ploy brand curry paste from an Asian market.
Fish sauce is also found in Asian markets or Asian sections of stores.
****
Thai Peanut Chicken*, By: Julie Stiles Simpson, December 4, 2016
Thai Peanut Chicken with sticky coconut purple rice, adapted from ambitious kitchen. The whole family loved it!! The chicken was done after 2 hours so I just switched the Ninja to the Buffet setting while I made the rice (on the stove, our Ninja is an only child).
Ingredients:
1/3 cup creamy natural peanut butter
½ tablespoon honey
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon sriracha or chili paste
1 cup unsweetened cashew milk, (or almond)
1 pound boneless skinless chicken breasts
1 red bell pepper, thinly sliced
1 cup Thai sticky purple rice
2 teaspoons coconut oil
chopped peanuts - for garnish
Directions:
Add peanut butter, honey, soy sauce, garlic, hot sauce and cashew milk to the Ninja. Using a silicone whisk, whisk until sauce is well combined. Add the chicken and red pepper slices to the Ninja and spoon sauce over the chicken. Cover. Turn the Ninja to Slow Cook Low for 2-3 hours (check the chicken after 2 hours). Once done cooking, remove the chicken & shred with two forks. Return to the Ninja. Stir to combine the shredded chicken with the sauce.
About 30 minutes before you are ready to serve the chicken, make the rice: Using your range top, place a medium pot over medium heat and add in coconut oil and purple sticky rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infuse the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil. Cover and reduce heat to low and simmer for 25 minutes. After rice is done cooking, remove from heat. Stir & re-cover. Let stand for 5 more minutes. Serve chicken over rice and top with chopped peanuts.
****
Thai Peanut Chicken (Minus the Skewers), By: Lisa Cunningham, June 28, 2015
Every time I try a new recipe I declare it "my favorite"....that being said I made the Thai Peanut Chicken (minus the skewers) and it's going to be tough to beat that one. It went straight to the top of my favorite list! My only alteration would be to add 2 jars of the peanut sauce because I made steamers fried rice to go with it and I like extra sauce on my rice. Other than that, 2 thumbs up! More if I had them!
Ingredients:
10 good size chicken tenders (I used Forester Farmers Market -- frozen section in a bag at Wal-Mart).
1 jar of peanut sauce (Asian section of Wal-Mart)
1 cup of water
4 more cups of water
¾ cup more of water
Steamers White Rice
Directions:
Marinate the chicken in the peanut sauce with 1 cup of water. I did that in the a.m. since they were frozen and they were ready to cook at 5 p.m. (They were still semi frozen). Add the marinade and 4 more cups of water into the Ninja pot. Place the rack on top of water mix and place the strips of chicken on the rack. Turn you Ninja to the Oven setting of 400° and bake for 40 minutes, or until done. Check half way through steaming to see if more water may be needed. Possibly add ¾ cup if needed. WARNING: this dinner is so addicting. It made about 6 servings. Give or take depending on how big eaters you have. I also made the Steamers White Rice in the microwave to add the chicken on top.
**Added comment By: Ann Stacia
I made the Thai chicken tonight and it was a hit. I did use an extra jar of peanut sauce, and just before serving I added a little corn starch to thicken the sauce and also added some cashews. It was delish!
****
Thai Peanut Chicken Skewers*, By: Brian M Almashie, April 24, 2014
Just putting Thai Peanut Chicken Skewers in the Ninja. It's easy! Just marinate sliced chicken breast in peanut sauce (comes in a jar and is widely available at most stores) for a few hours then place on skewers. Put the marinade and 3-4 cups of water in the pan and place skewered chicken on top on roasting rack. Steam bake at 400° for 40 minutes or until chicken is fully cooked through. Remove chicken skewers and top with warm peanut sauce and garnish with cilantro and/or red chili flakes.
****
Thai Tacos*, By: James Alan Smallwood, January 8, 2015
Thai Tacos tonight! Traditionally known as Larb. I use ground turkey instead of pork.
Brown 1.5 lbs Turkey in the Ninja on Stove Top High until all moisture is gone then, switch to Stove top Low to keep the turkey dry and warm
You want the turkey to be as dry as possible so it will absorb all the ingredients better.
In a bowl add cilantro, onion, garlic, cherry tomatoes and hot peppers
Gently bruise all the ingredients.
Add:
Juice of 4 large limes
2 Tbs. of fish sauce
2 Tbs. Sirracha
Add Ground Turkey and gently fold together
BOOM your done!
Serve on lettuce or rice or even toss in some glass noodles.
P.S. I usually add fresh mint but the cold snap killed my plant so we went mintless.
This is very basic so you can customize to your taste...toasted sesame, mushrooms, bean sprouts ...you get the picture.
****
Thousand Island Chicken, By: Tony Zoroya, January 8, 2018
Ingredients:
2-3 boneless skinless chicken breasts
1 packet onion soup mix
10 oz. bottle Thousand Island dressing
1 sweet or Vidalia onion, sliced
rice – for serving
Directions:
Place chicken in the Ninja pot. Cover with Thousand Island dressing and sprinkle onion soup mix. Top with sliced onion. Turn the Ninja to Slow Cook Low for 7-8 hours or Slow Cook High for 3-4 hours.
When done, remove the chicken and shred. Return the chicken to the pot and stir.
Serve over rice.
****
Tikka Masala*, By: Trudy Roth Potts, February 26, 2015
I received my Ninja in December. My husband and I are retired and want to make recipes that are quick but tasty. I like the Ninja because I can spend a small amount of time but have it warm and ready in a few hours. I made Tikka Masala last night and my husband and I loved it.
Ingredients:
1 pound of chicken breast
1 jar of Pataks Tikka Masala simmering sauce
Directions:
Turned your Ninja to Stove Top High. Brown chicken. Add sauce. Turn to Slow Cook Low for 4 hours. Perfect! Since the chicken was pretty much cooked on the Stove Top, all it really had to do is absorb the flavors. Serve over rice.
****
Tikka Masala Chicken*, Melina-Céline Wathen, April 28, 2014
Ingredients:
4 chicken breast (cubed)
olive oil
2 - 10 oz cans of tomato soup
1 jar of Tikka Masala curry paste
4 tablespoons of natural yogurt
rice (to serve)
Directions:
Heat olive oil in the Ninja on Stove Top Medium heat, add chicken and sauté for 4-minutes. Then add the tomato soup, stir and add Tikka Masala paste. Let it simmer for about 15 minutes. Add in the natural yogurt, stir through and bring to a simmer. Serve over rice. Super easy to make it very delicious!!!!
**Added Comment By: Aurelia Dougan McCollom – I researched Tikka Paste and found this recipe:
Tikka Masala paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chilies
1 small bunch fresh coriander
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
To make the above curry paste...
First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
****
Turkey & Pork Meatloaf*, By: Michelle Braverman Pisko, May 8, 2014
Ingredients:
1 lb ground turkey
1 lb ground pork
2 eggs, beaten
1 teaspoon garlic
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
½ cup chopped onion
½ cup ketchup
½ cup milk
½ - ¾ cup breadcrumbs
½ cup wine
2 cups water
Directions:
Mix all ingredients lightly. Use ½ cup of wine and 2 cups of water in bottom of the Ninja pot. Cover rack with non-stick foil (you can spray with PAM if you don’t have the non-stick foil – Aurelia,) and poke holes so grease will drain. Shape into loaf. Spread either tomato paste, ketchup, or concoction of your choice on top and put on the rack in your Ninja @ 350° for 1 hour or until thermometer reads 160°.
****
Turkey*, By: Cathy Kessinger, December 7, 2014
I cut up a turkey and seasoned the legs, thighs, wings and innerds w garlic salt, salt and pepper. Turn to Stove Top High and brown in a little bacon grease, (or oil). Put container of (32 oz) chicken broth, and water to cover. Turn to Slow Cook High for 5 hours.
When done, remove meat and start the breast with the same seasonings. I left about 2 cups of broth in the pan and placed breast seasoned same way with butter under the skin and cooked on 300° oven setting until done. Probably about 2 hrs wasn’t really timing this since I was using the thermometer. Toward the end had to add couple more cups of the original broth. Cut, shred and freeze for future meals. Finally, the back for soup stock with added veggies. Strain and freeze in containers.
****
Turkey - 9 lbs, By: Kylene Koziol-Bartelment, October 20, 2014
I did a small whole turkey. It was a little over 9 lbs. Covered it with garlic butter and Cajun seasoning. Poured a 32 oz box of chicken broth on the bottom and cooked it on the oven setting for about 2 hours on 250°F. It fell right off the bones)
I didn't brown it, but it can be browned. I didn't use the rack. It was too big with the rack.
****
Turkey - 9.5 lb Butterball*, By: Debi Hurlburt, November 28, 2014
9.5 lb Butterball put some butter under the skin of the breast and back, salt and pepper both sides. Preheat the Ninja to for 10-15 minutes on the Oven setting of 350*. Sear both sides. Place with the back side down. Add 2 cups of water, covered and cooked it on 350* for 1 hour. After the 1 hour, add 2 cups of chicken broth and cook 1more hour. The turkey provided flavorful drippings. I transferred the dripping to a sauce pan and added a flour slurry to make the gravy. WOW it was so good. My husband said it was the best Turkey and gravy ever. I love my Ninja.
If it's not brown enough for you just pop it under the broiler until it gets to the brown-ness you desire.
****
Turkey 10.75 lbs., Honeysuckle Smoked*, By: Aurelia Dougan McCollom, January 18, 2015
I was quite busy today. I took out 4 Honeysuckle Smoked Turkey's a couple of days ago and today I fixed them. My Ninja's got quite a workout! They were 10.75 oz each. 6 cups of water in the pot. I turned the rack upside down and placed the turkeys on the rack. I then tented in foil. Set the Ninja to 350°F. for 1 1/2 hours. I fixed 2 at a time, to keep one Ninja free. I then let them sit and then sliced it all off the carcass. Each turkey yielded 2.5 lbs each of breast meat, and 1.5 lbs of dark meat. I then Food Savered 2 packages of breast meat and 2 packages of dark meat divided equally for 2 separate dinners, per turkey. So... we now have 8 dinners!
****
Turkey, 11.4 lbs*, By: Nathalie Brasseur, January 2, 2015
Wash the turkey and pat dry.
1- Rub the turkey with canola oil. Season with chipotle mango (club house) & seasoned salt (club house), or your favorite seasonings.
2- Brown it in the Ninja, on Stove Top High, approximately 5 minutes each side
3- Put the Turkey on the rack. Add 4 cups of chicken broth.
4- Turn the Ninja to the Oven setting of 350°Fand cook until the thermometer reaches 82 Celsius, (180°F).
For a Turkey of 5.2 kilo, (11.4 lbs.), it took 2 hours!
Because the Turkey was a bit too big for the Ninja cooking system, wrap it with aluminum foil. Make a little hole to let the steam out!
It was a success! And delicious!!
****
Turkey Breast, By: Laura Dupre, November 28, 2019
Ingredients:
2½ lbs. turkey breast – bone-in
seasonings of choice
Directions:
Season the breast as desired.
Place in the Ninja pot. Turn to Slow Cook Low for 1½ hours. Test for an internal safe temperature of 165°F.
Very tasty.
****
Turkey Breast, By: Beth Rowand Knight, November 25, 2016
Today I browned two small boneless turkey breast roasts in the Ninja at 425°F, for maybe 15 minutes. Then I removed them from the Ninja and placed them on the rack. Before putting the rack into the pan, I poured 1 cup chicken broth, 3 cups of water, cut up an apple. Then placed the rack into the pan. The glass lid wasn't quite high enough and since I also have a 3-1 I used the metal lid from that on the Ninja with the Turkey breasts. It worked great. I baked at 300°F, for at least 1 hour and 20 minutes or until internal temp was 165°F.
It turned out very moist.
I have a digital thermometer which I placed probe through hole in the lid. But I wasn't sure the turkey looked done when it got to temp so I sliced it and placed it back on rack, and added a little more water to it. Turned to the Oven setting of 250°F, for maybe 15 minutes then switched to Buffet/Warm. It seemed perfect.
Sometimes it doesn't look done when the internal temp is fine. Trust the internal temp!
****
Turkey Breast, By: Nevaire Serrajian Rich, November 24, 2016
Made a turkey breast in my 3 in 1 Ninja. A+
1. Layer the pot with chopped celery, onions, carrots.
2. Placed ½ turkey breast on top.
3. Pour about 1 Cup turkey stock over the breast.
4. Sprinkle 1 pack dry onion soup on the breast.
5. Sprinkle 1 pack dry turkey gravy on the breast.
6. Cover. Turn the Ninja to Slow Cook High for 4 hours.
It was easy and great.
****
Turkey Breast*, By: Brian Tollin, November 24, 2016
Cooked a seven pound turkey breast for Thanksgiving at 325°F, for ninety minutes or so. (Using a silicone mat, or Pyramid mat), seasoned and turkey stock, came out very moist, now sliced and frozen for a couple days.. Seasoning including smoked paprika, I did not brown the turkey, but have browned previous ones
****
Turkey Breast #1*, By: Jessica Conol
I made this a while back. It was really moist.
Ingredients:
turkey breast (breast was around 6.82 1bs)
Garlic salt
Butter cooking spray
1 can chicken broth + water to make 4 cups liquid
Garlic
Orange peels
Directions:
Set Ninja to Oven setting of 425°F. Spray turkey with cooking spray and season with garlic salt. Brown turkey on all sides 10 minutes. Take turkey out of Ninja. Add 4 cups liquid to the bottom of the pot. Add orange peels and chopped garlic. Place rack. Put turkey breast on the rack. Set Ninja to 300°F oven for 1 hour.
****
Turkey Breast #2, By: Carol Breitweiser Essig
I made the turkey breast. Seared it for 10 minutes on each side at 375°. Add 2 sliced onions and some chopped garlic with 4 cups of chicken broth. Put turkey in the rack and set Oven to 375°F. Cook for an 1 hour. Perfect. Make gravy from the contents of pan and adding flour and water. Yum. Thanks for the tips.
****
Turkey Breast #3, By: MaryJo Powell, June 14, 2014
I'm winging it -- I browned the turkey breast, put the stuffing (with added onions and craisins) in the bottom put the turkey on the rack, added liquid (and watched so it didn’t steam out), and set the oven to 300°. I'll keep an eye on it. I'll let you know how it turns out
It's done - the stuffing is crispy on the bottom, a bit soggy on the top so I took the turkey breast out and turned it back to stovetop and stirred the stuffing to dry it out. Also the turkey breast skin even though I seared it was soggy to so I've just added a dab of oil and re crisped it on Stove Top High. Looks and smells good. Big breast half took about 50-60 minutes to cook at 300°
****
Turkey Breast & Cornbread Dressing, By: Kelli Austin, October 19, 2015
I cooked the breast in the pot itself because it was bone in. It cooked in 2 hours at 325°. I took it out to rest, made the cornbread in a disposable foil pan on the rack with broth and water steam cooking it. I cut celery and green onions and put on rack next to pan of cornbread. When the cornbread was done, the veggies were done. I crumbled cornbread, added veggies and broth. Sliced the turkey, put the dressing pan in the bottom of the pot. Place the turkey on the rack on top and cooked it for 10 more minutes on 325° to make sure everything was hot. I usually add hard boiled eggs to the dressing, but not this time. Salt and pepper the dressing liberally. I make my dressing using Morrison Corn Kits. Two packs fit in the pan comfortably.
****
Turkey Breast, Herb-Infused, By: Cheryl Steiner- Spicer, September 19, 2014 - Ninja Recipe Book
Ingredients:
5 to 6 pound turkey breast
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
Directions:
Chop your vegetables.
Turn your Ninja to Stove Top High and preheat for 5 minutes. Add the turkey breast to the pot along with the carrots, onions, and celery.
Season with salt and pepper. Brown the turkey on all sides, about 10 minutes on each side. Stir the vegetables occasionally.
Add the chicken broth, thyme and rosemary sprigs, and squeeze the lemon juice over the turkey. (To make it easier, I tied the rosemary and thyme together with some twine so I could remove them at the end of cooking).
Cover and set to 375° degrees and cook for 1 hour.
Remove turkey, slice breast and serve with vegetables and au jus.
****
Turkey Breast, Herb Infused
A healthier holiday can include serving turkey breast as your entrée. Preparing the breast in an herb and vegetable infused broth adds juiciness and delicious flavors to your meal.
Prep: 20 minutes • Cook: 60 minutes • Serve: 6-8
Ingredients:
5 to 6 pound turkey breast (I used 8.5)
Pam cooking spray
2 Tbs. vegetable oil
3 carrots, peeled and cut into ½ inch disks
1 onion, peeled and chopped
2 ribs celery, cut into ½ inch slices
Kosher salt and pepper
4 cups chicken broth (I used homemade turkey broth)
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 lemon, juiced
½ teaspoon chili powder (optional)
Directions:
1. Set pot to Stove Top High and heat pot for 5 minutes. Season with salt and cracked pepper, spray turkey breast with Pam. Add vegetable oil, and turkey breast. Place carrots, onion and celery around sides. Brown turkey breast on both sides, stirring vegetables occasionally, about 10 minutes on each side. It will be a real nice golden brown.
2. Add chicken or (turkey) broth, thyme and rosemary sprigs and squeeze lemon over breast (straining seeds). Sprinkle chili powder over breast. (optional)
3. Cover. Turn your Ninja to Oven setting of 375*F for 1 hour or until breast is cooked through. (It was finished in 1 hour) I actually set the Ninja to Buffet to hold for an hour.
4. Remove turkey. Let rest for 10-15 minutes, then slice breast and serve with vegetables au jus.
I’m making turkey broth in the Ninja now. I covered the carcass with water, (almost to the very top,) celery, carrots, onion, poultry seasoning, salt and pepper. Set Oven to 350° to bring to a boil. Reduce to Slow Cook High and cook for 4 hours. Cool, then strain and freeze. I usually freeze in 2 cup containers, and then when frozen, I transfer to my Food saver and freeze in air tight bags.
****
Turkey Breast, Slow Cooked, By: Danielle Phipps, July 20, 2014
I set a 6.4 lbs turkey breast and let it marinate in Salt water in the fridge for a whole day and night before cooking. Pour the soaking water out and put fresh water in with all the seasonings before cooking.
Turn your Ninja to Slow Cook Low and let it cook for 6 hours with water, salt, seasoning salt, Montreal chicken seasoning, and butter packed under the skin. It came out really good and moist with a great flavor.
**Added comments by: Danielle Phipps - I put as much water in it as I could to almost cover the whole Turkey breast. The top of the turkey where there wasn't as much meat was what stuck out of the water.
No rack. I just put it straight in the pot with the water and seasonings. I added enough water to dissolve the seasonings then put the turkey in and filled it to the top with water.
****
Turkey Burgers Under Disguise*, By: Allana Alla Sverbil, July 23, 2015
Ingredients:
4 turkey burger patties (pre-made)
2 eggs
2-4 packets Crispy Buffalo Shake & Bake
1 green bell pepper
1 yellow pepper
Olive oil
Toppings: tomatoes, lettuce, onion, etc.
Prep:
Beat 2 eggs together and put to side ---Make sure that the bowl is big enough to fit the patties into.
Dice 1 green bell pepper and 1 yellow pepper and put to side
Recipe:
1) Sprinkle olive oil in the pot of your Ninja and set the Ninja to Stove Top High - make sure entire base is covered in a layer of oil - you don't need a lot (just enough to cover the base)
Patties: Put 2 packets of buffalo shake and bake into a plate (again, make sure it is big enough to fit patty). First, one by one, dip the turkey burger patty into the egg mixture and make sure that the patty is coated on both sides. Once coated with egg, dip into the shake and bake seasoning. Press down on each side to allow for the seasoning to stick. Once each patty is coated with the seasoning, place it into the Ninja pot. Repeat this for every patty.
2) Cook each side 5-10 minutes or until each side is a nice brownish-orange. Once one side is cooked, place the diced green and yellow peppers on top and allow for them to roast.
Serve:
With whatever toppings your heart desires!
****
Turkey Cheddar Meatloaf* (my own recipe), By: Tina Nordhavn-Allman
Ingredients:
2 lbs ground turkey
1 cup breadcrumbs
1 egg
1 packet ranch dressing powder
A dash of salt, pepper and Creole seasoning
4-6 oz sharp cheddar cheese (not shredded, a block)
Directions:
In a big bowl stir everything together but the cheese
Cut the cheese into chunks
Spray a loaf pan with cooking spray (Tina used an actual “loaf pan” not the Ninja baking pan.)
Once meatloaf is in the pan, press into the meat mixture the chunks of cheese, making sure they are buried in the meat.
Cook on Oven setting 425° for about an hour.
****
Turkey Cheeseburger Biscuits*, By: Jenn Mueller Venerable, February 15, 2015
Tonight's dinner, in case anyone needs some inspiration (because I sure did!):
Turkey cheeseburger biscuits with carrot 'fries.' (baby carrots) J
Biscuits: cook according to package in the oven. I used Grand’s flaky reduced fat.
Cheeseburgers:
Mix 1 lb ground turkey with one egg. Form into small patties. Cook in the Ninja on Stove Top High with 2 Tbs. canola oil.
If desired, chop an onion and throw it in next to the patties. Add cheese if desired.
Simple and Preschooler-approved!
****
Turkey & Dressing, By: Elaine Corwin
Today I made Turkey and Dressing. Oh my, it was wonderful. The dressing had a totally different taste with the cranberries. I'll be making this again!
Ingredients:
6 oz package stuffing mix
3/4 cup Hot water
2 Tbs. butter softened
1 onion, chopped
Celery, optional
1/4 cup dried cranberries
4-lb boneless turkey breast
1/4 tsp. dried basil (I used several fresh leaves from my garden)
1/2 tsp salt
1/2 tsp pepper
Directions:
Spread dry stuffing in bottom of Ninja. Add water, butter, onion and cranberries. Mix well.
Place turkey breast over stuffing in Ninja. Cover with salt, pepper, and basil.
Cover and cook on low 5 - 6 hours. Interior of turkey should reach at least 165° degrees. (I think I set mine for 6 hours and it was on buffet for an hour or so, and was very well done, very moist)
Remove turkey and let it stand for 10 minutes. Slice and keep warm until ready to serve. Gently stir dressing before serving.
****
Turkey Kielbasa, Cabbage and Sweet Potatoes*, By: Cyndy Glenn Bailey
Ingredients
1 lb. cooked, smoked turkey kielbasa or Polish sausage, cut into 6 pieces
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch chunks
½ head green cabbage, cut into 6 wedges
½ red bell pepper, cut into thin bite-sized strips
½ teaspoon dried marjoram leaves
¼ teaspoon salt
¼ teaspoon coarse ground black pepper
½ cup ready-to-serve chicken broth with 1/3 less sodium, or water, (1 can was used in this recipe)
Directions:
Set your Ninja to Oven setting for 400° for about 30 min. I also added 1can of chicken broth not ½ can as in recipe because I wasn't sure how much would cook off.
****
Turkey Loaf, By: Kathleen Valentine, October 8, 2014
I just made this tonight and it is wonderful.
Ingredients:
1 1/2 lbs. ground turkey
1/2 package cornbread bread crumbs
1 envelop onion soup mix
2 tablespoons Worcestershire sauce
1 tsp. chopped garlic
freshly crushed black pepper (I use a lot but do it according to taste)
2 eggs
Directions:
Combine all ingredients.
Shape into a loaf and put it in the pan on top of the rack over 4-5 cups water with a couple chicken bouillon cubes in it. Steam-bake at 350°F for 1 hour. Absolutely delicious, moist and tender.
****
Turkey Meatballs & Sauce*, By: Randall McGouirk, September 27, 2015
Ingredients:
2 lbs fresh ground turkey
1 lb fresh Italian sausage
2 cups bread crumbs
3 eggs
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
1 onion, chopped
2 Tbs. tomato paste – from a 6 oz can
¼ cup Parmesan cheese, grated
¼ cup milk
Directions:
In a bowl, mix the bread crumbs, eggs, milk, and cheese and tomato paste, with ½ of the chopped onion, parsley and basil. Combine well. Once ingredients are mixed, then add the ground turkey and sausage. With your hands mix well to combine with other ingredients. Don't overwork the meat or the meatballs will be tough. Form the mixture into balls.
In the Ninja or your regular oven, cook on 400°F for about 15 minutes, turning until brown. Once they are all browned, remove and make the sauce:
Sauce:
1- 28 oz can tomatoes crushed
1- 28 oz can tomatoes diced
add the remaining can of tomato paste – 4 oz
add remaining basil and parsley, chopped
add remaining onion, chopped
2 cloves fresh garlic, chopped
Place the ingredients into the Ninja and turn to Stove Top High. Stir until boiling. Reduce to Slow Cook Low and carefully add meatballs into the sauce. Stir gentle as not to break the meatballs. Place the lid and cook for 1-1½ hours
****
Turkey Meatloaf, By: Jackie Kimball, January 21, 2017
Ingredients:
2 lb ground turkey
8 oz V8
½ cup oatmeal
2 eggs
salt, pepper, to taste
Montreal steak seasoning
BBQ sauce, for topping - (Sweet Baby Ray's)
French's Fried Onions - optional
Directions:
Turn the Ninja to the Oven setting of 350°F to begin preheating the Ninja. Mix the meat, V8, oatmeal, eggs, salt, pepper, and seasonings in a bowl. Transfer to the multipurpose pan. Top with bbq sauce. Place the rack in the Ninja pot. Place the pan on the rack. Cook for an hour and a half. Let rest 5-10 minutes after removing from the Ninja. Slice in your desired thickness. Serve on a small bed of French's Fried Onions. It's really good.
****
Turkey Meatloaf*, By: Bonnie Smith, January 4, 2016
Ingredients:
1.5 lb. ground turkey
½ packet ranch dressing mix
Onion, minced
Garlic, to taste
Basil. to taste
Pepper, to taste
1 egg
panko crumbs
Mixture of ketchup and honey - for topping
Potatoes - optional
Directions:
Mix ingredients in a bowl. Shape into a loaf. Spread topping evenly across the top. Add nonstick foil to the rack (or spray with nonstick spray), poke holes in the foil. Place the loaf on the foil. Place small potatoes around the meatloaf. Turn the Ninja to the Oven setting of 350°F. Bake for 80-90 minutes. Serve with steamed vegetables.
****
Turkey Meatloaf*, By: Bonnie Smith, January 17, 2015
Made turkey meatloaf (late) tonight for hubby when he got home from work.
Ingredients:
1½ lbs ground turkey
1 package spring onion dip mix (it was all I had)
1 tube of Ritz crackers
Garlic, to taste
Basil, to taste
Pepper, to taste
mixture of ketchup with honey for topping
Directions:
Mixed ingredients, shaped into loaf and placed on rack that had nonstick foil. Baked at 350°F for 1 hour, 20 minutes. Once it turned off, I left it in there and threw in 2 rolls wrapped in foil.
Served it with asparagus and mashed potatoes.
Husband said it tasted good.
****
Turkey Meatloaf*, By: Nini Merilee Newman
Ingredients:
1 lb ground turkey
1 packet of dehydrated onion soup mix
1 large egg
4 cups of water
1 Tbs. of Better than Bullion beef mix
Directions:
Mix turkey, onion soup mix and egg. Add water with Bullion beef mix to the crock. Place meatloaf on the rack that you have placed foil. Poke holes in the foil to drain. I added two potatoes. Bake at 350° for an hour. I will then check the temperature using a temperature probe. It sure smells good. It has been one hour and now I need to check temperature. It’s been 1 hour and meatloaf is done. The potatoes were large and they are not done. Cooking for a little longer. Smaller potatoes would have been perfect. Next time it's meatloaf and small red potatoes or fingerlings.
Nini Merilee Newman After running it for an additional 15 minutes, the liquids cooked down, gone.
**added comment**By: Aurelia Dougan McCollom - If liquids cook out that is not a problem and will not hurt the Ninja. Now, if you wanted gravy, then more liquid should have been added.
****
Turkey Meatloaf*, By: Irina Babiskin Cohn
Ingredients:
1 lb. ground turkey
1 egg
½ cup Panko bread crumbs
2 Tbs. dried parsley
2 Tbs. oregano
pinch of salt & pepper
2 cups pasta sauce
Shredded cheddar cheese
Directions:
Mix together in a bowl: turkey, egg, bread crumbs, parsley, oregano, salt, pepper, and pasta sauce. Add to a loaf pan. Top with shredded cheddar cheese. Bake on Oven Setting at 350° for one hour. Add water to the crock, (at least 2 cups). I think it helped it be very moist. I plated the dish with rice and vegetables (Birdseye frozen microwave bag) and put a big slice of meatloaf on it. Yum!
****
Turkey Meatloaf*, By: April DeAnna McGowan, November 25, 2014
Ingredients:
2 lbs Ground Turkey
1 onion
1 cup cheese (I eat low carb so I used cheese instead of bread crumbs to hold together)
6 Tbs. egg beaters or 2 eggs
Salt, Pepper, salt free Original blend Mrs Dash and McCormick Perfect Pinch Roasted Garlic & Bell Pepper seasoning (all to taste)
½ cup Sweet Baby Ray Original BBQ Sauce
Directions:
Mix together. Add enough BBQ sauce to cover the top and Sprinkle with perfect pinch seasoning. Place on the rack. You can cover with aluminum foil and cut slits or spray your rack and place directly on the rack. Turn your Ninja to 350° and bake for 2 hours.
****
Turkey Meatloaf & Baked Potatoes, By: Leslie Althoff, January 20, 2015
Made turkey meatloaf and baked potatoes at the same time last night. How great is that?! Turned out wonderful!! I put water in crock then placed the rack in, topped with a small piece of foil, meatloaf, and finally the foil wrapped potatoes around the meatloaf. Oven setting 350°F for 1 hour 15 minutes!!
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Turkey Patties, Simple and Delicious*, By: Roxy Liendo Carpenter
Simple, yet very delicious late lunch. I cooked a couple of turkey patties seasoned with some Mrs. Dash. While they cooked, (Stove Top Medium – High), I cut up some mushrooms and bell peppers and added them to the mix. I added a dash of Worcestershire sauce to the patties and some Mrs. Dash to veggies. Finally, I threw in a handful of spinach to complete the meal. Like I said, simple and delicious.
****
Turkey Pizza Meatloaf*, By: Bonnie Smith, December 16, 2018
Ingredients:
1 medium onion, diced
10-ounce package mushrooms, sliced
1 tablespoon olive oil
2 slices wheat bread (I used panko crumbs)
2 eggs
3-4 tablespoons milk
2 pounds ground turkey
1 cup pizza sauce, divided
1 cup pepperoni, chopped- save 8 slices or so for top of meatloaf
1½ cups mozzarella cheese, divided
2 teaspoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoon Worcestershire sauce (I used Oyster sauce)
¼ cup grated Romano cheese
Directions:
On Stove Top High heat oil and sauté onions and mushrooms until soft, add salt and pepper. Remove and place in shallow bowl to cool. Wipe out the Ninja. Set to the Oven setting of 350°F and preheat 7-9 minutes. In large bowl put bread or panko crumbs and add milk, mash together to form a paste. Add the eggs. Next add the turkey, ½ cup pizza sauce, chopped pepperoni, 1 cup mozzarella cheese, Italian seasonings, garlic powder and onion powder, Worcestershire sauce and Romano cheese. Mix until well combined. If needed, drain the cooled vegetables and add to the meatloaf mixture. Pat into the Ninja multipurpose pan or similar oven safe dish. (You can also just shape and place on foil covered roasting rack with holes poked through as well). Spread ½ pizza sauce on top. Place in your Ninja. Cook for 1 hour. Sprinkle with cheese and slices of pepperoni. Cook several more minutes. Remove and placed the meatloaf under the broiler of my regular oven or you could use a kitchen torch to crisp up the top. Let sit for several minutes before slicing so the cheese sets and meat firms up.
****
Turkey (Slow Cook), By: Mary Director
Ingredients:
1 can (approx 15 oz) whole-berry cranberry sauce
1 package dry onion soup mix
1 frozen boneless turkey roast or turkey breast (about 3 lbs) thaw before fixing
Directions:
Spray the Ninja with PAM.
Put in thawed turkey breast and sprinkle with dry onion soup mix.
Next pour over cranberry sauce (I left some on top of the turkey)
Cook on Slow cook High for 2 hours, then lower to Slow Cook Low for 5 to 6 hours.
When done, remove turkey from cooker. Cut off string netting. You can mix the fluids in with the turkey when you are done, but I didn't want the extra sugar or calories or fat. So we just ate the turkey and dumped the fluids. The turkey picks up the sweetness of the cranberry sauce and gives it a great flavor. The turkey can be cut into chunks before cooking if you would like. The turkey after cooking is so tender it literally falls apart. Great to put on top of rice or potatoes.
If you would like a spicier version, use:
1 can (approx 15 oz) whole-berry cranberry sauce
1 cup chipotle-flavor marinade or grilling sauce (such as Lawry's Baja Chipotle)
1 frozen boneless turkey roast or turkey breast (about 3 lbs) thaw before fixing
I have NOT tried the spicy version but both were in our daily paper. The recipe in the paper recommends after you remove the string netting that you shred the meat, mix it back in with the juices. They showed it made into a sandwich on a bun (similar to a pulled pork sandwich).
If you use the chipotle sauce, here are the values (not sure if this includes the bun):
347 calories
8 g fat
108 mg cholesterol
37 g protein
32 g carbohydrates
1 g fiber
1296 mg sodium
21 percent calories from fat
Also if you would like a low sugar version of cranberry sauce, here is one from JoAnna Lund:
Easy cranberry sauce - just combine a 4-serving package of sugar-free cranberry Jell-O, a 4-serving package of sugar-free vanilla cook-and-serve pudding mix, 2 cups Ocean Spray Cranberry Juice Cocktail and 2 cups of cranberries. Cook until cranberries soften, stirring often. If you like thicker sauce - cut the cranberry juice down a bit. If you like softer sauce, add a bit more juice.
****
Turkey Taco Meat, Peppers & Mexican Rice 30 Minute Meal*, By: Carol F Neuman, January 22, 2016
Ingredients:
½ stick butter or margarine
2 lbs ground turkey
1 medium onion, chopped
2 large green peppers, sliced
1 medium size red pepper, sliced
taco spice, to taste
2 packets of Mexican Knorr Rice
4 cups of water
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High to begin heating. Add butter to melt. Add the ground turkey and onion to brown together. Drain any excess grease, if necessary. Add the peppers to the meat mixture. Season with the taco spice. Continue cooking to soften the peppers, Stir to mix. Add the Mexican Knorr rice and water. Turn to the Oven setting of 300°F for 30 minutes. Stir once or twice while cooking. Restir; then serve.
It was excellent!
****
Turkey Tacos*, By: Carol F. Neuman, August 8, 2017
Ingredients:
3 lbs. ground turkey
1 medium onion, chopped
Seasonings; cumin, basil, oregano, ancho chili pepper, mild paprika, chili powder – to taste
3 Tbs. butter, margarine, or drizzle of olive oil, - in the pot
Fixings; shredded cheddar cheese, small cherry tomatoes,
chopped green pepper, chopped medium sweet onion
1 package of soft flour tortillas/and or hard corn shells
Taco sauce of your choice
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Add the chopped onion, and sauté. Add the ground turkey meat. Season with the spices you like, keep browning the meat and mixing the seasonings in until the meat is no longer pink. When the meat is brown, serve with the fixing. Enjoy!
****
Turkey Tenderloin with Chile Sauce*, By: Breanne Selah
I kinda of blended two recipes from the Ninja cookbook and The Chicken and Quinoa and the turkey tenderloin with chili sauce. I liked the finished product enough to try it again, but it needs some tweaking IMHO. Here it goes...
Ingredients:
2 Tbs. butter (unsalted)
2 Tbs. olive oil+ a little extra
*I was starting with the C&Q recipe which called for this much oils, but in retrospect, since I didn't coat the tenderloins in flour, I probably didn't need this much oil/butter to start with...will try just the olive oil next time*
Herb Rub-here is the recipe for that, but you could use any kind you like...I was using what I had on hand
Herb Rub (I kinda eyeballed it so these are ballpark estimates)
1 tsp poultry seasoning
1/2 tsp thyme
1/2 tsp garlic powder
salt and pepper to taste
1 package Turkey Tenderloin
1 can chicken broth+ enough water to make 2 c total liquid
1 cup quinoa
Directions:
Heat oil and butter on Stove Top High, make sure it's good and hot, so it will sear nicely. While that is heating up mix up your herb rub, lightly coat your tenderloins with a little olive oil (I use my MISTO pump sprayer for jobs like this), and then coat with the rub on all sides.
Place tenderloins in Ninja and brown on all sides. This didn't take long, so keep an eye on it. Once brown, remove from Ninja and place on rack. In hot Ninja add the chicken stock/water (the original recipe called for 1 cup stock and 1 cup white wine...I would have done that but I can't find my bottle opener since we moved. It's on my list for the next shopping trip LOL). Gently mix together, then place the rack with tenderloins on it, in Ninja.
Set to Oven setting of 300° and cook for 15-20 minutes. Mine went close to 20 minutes, I could have pulled the smaller of the 2 out a little sooner though. Stir up the quinoa to make sure all liquid was absorbed. I turned off the Ninja and let it set. Let the tenderloins rest a few minutes before slicing.
If this doesn't make sense, let me know. It really came together quickly and has given me a little confidence to try some new things with my Ninja. Thanks for letting me join this group!
****
Turkey Tenderloin, By: Michele Pilhorn
Tonight I made Turkey Tenderloin with Portobello mushrooms and rosemary.
It was amazing, turned on very tender and the flavors of the gravy was to die for.
Ingredients:
1 pound of turkey tenderloin cut 2 inches thick
Sea salt to taste
fresh ground pepper to taste
3 to 4 twigs of fresh rosemary
1 cup of dry sherry
1 large onion, diced
1/4 of a stick of salted butter
1 small package of slice Portobello mushrooms
2 cups of chicken broth
1/4 cup flour
Directions:
1.) Melt the butter on the Stove Top High
2.) Add mushrooms and onions to the melted butter
3.) Remove the mushrooms and onions with the onions start to caramelize.
Salt and pepper your turkey and then add it to the stove top to braise to a light golden color, remove and add to the rack.
4.) Add the mushrooms and onions back in the pot, along with the sherry and chicken broth. Cook on the Stove Top High for about 10 minutes to cook out the alcohol.
5.) Add the turkey and the rack back to the pot. Lay 3 to 4 rosemary twigs on top of the turkey.
6.) Turn to oven for 30 minutes at 275°F.
7.) Remove turkey and let set for a few minutes while you to make the gravy.
Turn the stove top on high and add a flour water mixture and stir until thickens.
Notes:
I made this with mashed red potatoes with garlic and steamed broccoli. My family said this one was a keeper. My mother in law said she loved the gravy most of all.
****
Turkey Wings*, By: Lakisha M Batts-Williams, February 28, 2015
Braise turkey wings in a little oil on Stove Top High heat until light brown. Remove wings from pot. Add 1 chopped onion, ½ stick of butter, and 1 cup of flour. Stir and add 2½ cups of water. Add the wings back to the pot and turn to Slow Cook Low for 5½ hrs. Serve over white rice with a side of vegetables.
****
Turkey Wings*, By: Cheryl Worthy, August 3, 2014
Ingredients:
Turkey wings
Seasonings, (lemon pepper, garlic) or your choice
Olive oil
1 packet onion soup mix
1 large can cream of mushroom soup
½ can of water from soup can
Directions:
Season the wings with garlic and lemon/pepper. Turn your Ninja to Stove Top High. Add olive oil and brown. Sprinkle onion soup mix, and add mushroom soup, and 1/2 can of water. Turn your Ninja to Slow Cook High for 3 hours. It was very good! (I served them over rice)
****
Turkey Wings (Slow Cook)*, By: Sandra Autry Campbell, February 22, 2015
6-8 turkey wings
1 jar of Picante medium salsa
1 Tbs. black pepper
1 Tbs. Adobo Spanish seasoning
½ cup oil
Directions:
Season turkey wings with black pepper and Spanish seasoning. Turn your Ninja to Stove Top High and heat oil. Once oil is hot, brown wings on both sides. Drain any excess grease. Pour entire bottle of salsa on turkey wings
Turn to Slow Cook Low for 7-8 hours.
****
Tuscan Chicken & Beans*, By: Faith Dazzio Gutierrez, August 14, 2014, Ninja Recipe Book
Chicken goes right from the freezer into the pot – no need to thaw! It cooks until tender in a creamy Italian-seasoned sauce with white beans and spinach.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1½ teaspoon Italian seasoning, crushed
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10 ¾ ounces) condensed cream of chicken soup
1 can (about 15 ounces) cannellini beans, rinsed and drained
¼ teaspoon ground black pepper
4 skinless, boneless thin-sliced chicken cutlets, (about 1 pound)
2 cups chopped fresh spinach
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Add onion, garlic, and Italian Seasoning to pot. Cook 5 minutes or until onion is tender, stirring occasionally.
Stir tomatoes, soup, beans and black pepper into pot and heat to boil. Add chicken to pot. Set to Stove Top Low. Cover and cook 20 minutes or until chicken is cooked through, stirring in spinach during last 5 minutes of cooking time.
Serves 4
****
Tyson Grilled & Ready Fully Cooked Chicken Breast Strips, By: Tammy Ullrich, August 21, 2014
Take your Tyson Grilled & Ready fully cooked Chicken breast strips and season with McCormick Mexican seasoning and heat on Stove Top Medium for about 5 minutes or until heated through.
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Tyson Premium Selections Roasted Red Bell Pepper and Garlic Chicken Breast*, By: Sara N Jason Peltier, April 30, 2014
Ingredients:
Tyson Premium Selections Roasted Red Bell Pepper and Garlic Chicken Breast, frozen
broccoli florets, frozen
sliced zucchini, fresh
2 cups chicken broth
Directions:
I set the Ninja to the Oven setting of 350°. Add the chicken broth to the pot and the broccoli, chicken breast and sliced zucchini to the rack. Bake 30 minutes. My husband was very pleased.
****
Upside Down Chicken Pot Pie*, By: Cheryl Koehler, August 17, 2014
Ingredients:
3 boneless chicken tenders seasoned with garlic powder, pepper.
1/4 cup Celery, chopped
1/4 cup Carrots, chopped
1/4 cup Onions, chopped
1 can cream of chicken soup
1/2 can biscuits (4 biscuits), cut in quarters
1/4 cup butter
Directions:
Turn to Stove Top High and brown chicken until cooked through. (Recipe did not state using oil, but that can be your preference.) Remove chicken and cut into cubes. Sauté vegetables in butter till tender using Stove Top Medium. Remove vegetables and set aside.
Place biscuit quarters on the bottom of your Ninja pot. Spread cream of chicken soup on top. Top with chicken and vegetables. Cover and cook on oven setting 350° for 30 minutes. Biscuits should be brown on bottom.
**Added Comment by: Aurelia Dougan McCollom – It might be easier to spread the soup if you pour into a bowl and mix it up first.
****
Upside Down Chicken Pot Pie Using Mini Loaf Pans*, Cathy Schultz, August 19, 2014
Ingredients:
3 mini loaf pans
4 Pillsbury Grands Corn Biscuits
Cooking spray
1 can Mushroom soup
1 can green beans, drained
1 can corn, drained
1 1/2 cups of cooked chicken
1 soup can chicken broth, (I used homemade broth)
Directions:
Spray the loaf pans with cooking spray. Cut biscuits in 1/4's & divide between the pans. Mix and add mushroom soup, green beans corn, chicken, broth. Ladle over biscuits. Place your rack in the Ninja. Turn to 350° and bake 45 minutes. Check on doneness at 30 minute. (I placed on a wire rack that I purchased from dollar tree that you use for vegetables on a bbq.)
**Added comment by: Aurelia Dougan McCollom - The Pyramid mat would also work.
****
Weber Kick'n Chicken Thighs*, By: Monica Alejo, July 18, 2015
Put 6 bone in, skin on chicken thighs on the rack. Sprinkle with seasoning. Turn your Ninja to Slow Cook High for 4 hours. I am serving with steamed broccoli and brown rice.
****
Whole Chicken*, By: Grisell Martinez, August 15, 2018
I asked a lot of questions before making this recipe. I just wanted to cook my chicken same way I do in the oven without heating up my kitchen.
Ingredients:
5½ lb. whole chicken
olive oil, to brown
1½ cups water
1 chicken bouillon cube, (or 1 tsp. chicken base)
Paste for chicken:
2 heads garlic, minced
black pepper, to taste
salt, to taste
2 envelopes of Sazon oregano – (Knorr seasoning a possible brand)
olive oil
Directions:
Mix together the ingredients for the paste.
Poke holes or cut slits throughout the chicken. Add the paste into the slits. Rub paste over the chicken. Place the remaining under the skin and around the cavity. If possible cover and leave in the refrigerator 1 to 2 days to season.
Turn the Ninja to Stove Top High. Preheat at least 7-9 minutes. Brown on all sides.
Remove the chicken from the Ninja. Add the water and bouillon or chicken base to the Ninja pot.
Place the rack in the Ninja. Add the chicken to the rack. Select Bake setting, Steam. (If you do not have the new Ninja Auto-iQ, you will select Oven.) Place the lid. Set the time for 1 hour and 40 minutes. (Use a digital thermometer to check for doneness. Poultry is 165°F. If more time is needed, cook and test in 5-minute increments, to avoid over cooking.)
Remove the chicken from the Ninja. You can save drippings to make a gravy if desired. Pour out drippings. Wipe the Ninja. Add more olive oil to the pot. Heat again to get oil hot. Turn to Stove Top High, and re-brown 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)
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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. Steam bake for 1 hour and 45 minutes. This is the most tender, juicy chicken and very flavorable 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.
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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.
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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?
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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.
****
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!!
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Whole Turkey, Cutting A *, By: S Alfred Baker, November 15, 2014
This is more a technique than a recipe. Turkeys went on sale this week for 47 cents a pound, frozen. I got a 12 pounder, too big for the Ninja. So I thawed it for 3 days in the fridge, and today cut it in half. To do this, I put the turkey on the cutting board. I use a large Bowie knife, but you can use a large kitchen cleaver. Have a very sharp edge on it, and use a hammer to drive the blade through the center and split it down the middle. Works very fast and does a super job.
The half turkey fits in the Ninja perfectly, comes right up to the top with lots of room on the sides of the bird. I put in chopped onion, brussel sprouts, and cabbage, and will cook on high for 4 hours. If a 7 pound breast takes 4 hours on high, a 6 pound half turkey will take that long too. I'm looking to get a really moist bird, I'll let you know.
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Wing-It Meal with Chicken & Mushrooms, By: Laura Merzi
I dredged the chicken in flour, s & p and browned it in olive oil. Removed the chicken then cooked the mushrooms in the rest of the olive oil and a little butter. then added the chicken back in along with 1/2 package of thin spaghetti and a cup of chardonnay and a cup of chicken broth. Let it cook for a while, squeezed in half a lemon and then added a bag of frozen peas and a handful of cherry tomatoes.
****
Yummy Chicken*, By: Susan Albers, August 27, 2014
Ingredients:
1 package onion soup
1 cup Dorothy Lynch salad dressing; don't use low fat
1 cup apricot jam
Directions:
Mix together and pour over chicken breasts.
Marinate for several hours. Bake with the marinade left on the chicken. Turn your Ninja to 350° and bake for 1 hour. Serve over rice. It really was yummy.
--Added comment by: Lois Kastl - Dorothy Lynch is a delicious salad dressing that is made in Nebraska. I've never seen it anywhere else. It is rather sweet and I agree that the nearest taste would be a sweet Russian dressing.
**Added comment by: Loralei Perozich - I have made the same recipe but we substitute Russian dressing.
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