Category: Chicken

Chicken, Instant Pot, Recipes

Fajita Chicken and Rice (Instant Pot)

Nicole

8

This is another recipe that goes to the top of my least. I love how easy it is and to be honest you can do just about anything with it to make it your own. Again, this is another recipe that I do not have the original recipe source. If you are the creator of this recipe pleases let me know so that I can give you credit.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breast sliced
  • 2 oz fajita seasoning (1 packets)
  • 10.5 oz condensed chicken broth
  • 2 cups water
  • 2 cups long grain rice
  • 10.5 oz condensed cream of chicken soup
  • 1 bag of frozen bell peppers and onions

Instructions:

  1. Slice chicken into strips.
  2. Set Instant Pot to Saute Less 7 minutes.
  3. Add a dab of butter or margarine to the pot.
  4. Add the strips of chicken to the pot and spread them out.
  5. After a couple minutes, add the fajita seasoning to the pot.
  6. Stir until the chicken is well coated in the seasoning.
  7. Leave the chicken to cook, stirring occasionally until the Instant Pot turns off.
  8. The chicken will still be partially pink.
  9. Add the condensed chicken broth to the pot and stir, gently scraping any stuck fajita seasoning off the bottom of the pot.
  10. Add the water and the long grain rice.
  11. Gently push the rice down until it is submerged in the liquid.
  12. Add the condensed cream of chicken soup, diced red peppers, diced green peppers and diced onions.
  13. Do not stir!
  14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
  15. Once the Instant Pot is done cooking, leave it to do a natural release for 3 minutes.
  16. After 3 minutes quick release.
  17. Remove the lid and stir all of the ingredients together.
  18. Add the shredded mozzarella and cheddar to the pot.
  19. Stir until the cheese is melted.
Chicken, Instant Pot, Pork, Recipes

Sausage Jambalaya (Instant Pot)

Nicole

7

This recipe goes to the top of my list as one of the best recipes I make. I think it is fantastic. Again, I don’t remember where it came from but it is delicious. If I owe you recipe credit please let me know because you deserve it! Easy, Fast, and Delicious!

Ingredients:

  • 2 Tablespoons light butter spread (butter or oil)
  • 12 Ounces Andouille Sausage (sliced into circular pieces)
  • 1 large Chicken Breasts (cooked and diced)
  • 1 Medium, Green Bell Pepper (diced)
  • 1 Medium, White Onion (diced)
  • 1 Celery Stalk (chopped)
  • 5 Garlic Cloves (chopped)
  • 2+ tsp low sodium Cajun Seasoning
  • 1/2 tsp dried Thyme
  • 3/4 Cup Chicken Broth
  • 1 (14 Ounce) Can Diced Tomatoes (with juices)
  • 3/4 Cup Long Grain White Rice
  • Salt and Pepper (to taste)

Instructions:

  1. Set the Instant Pot to “Saute.”
  2. Add the oil to the pot then add onions, pepper, and celery stirring while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.
  3. Add the garlic and cook for an additional 30 seconds while continuing to stir. Hit cancel on your pressure cooker
  4. Add the Creole seasoning, thyme, cooked sausage and chicken, tomatoes, and broth stir well. Add the rice to the top of the mixture and press the rice down into the liquid. Do not sure again.
  5. Close the lid, make sure the valve is set to “sealing,” and push the manual button then put the time on 10 minutes.
  6. Once it starts beeping allow the Instant Pot to natural release for 5 minutes turn the pressure valve to release completing a quick release. Remove lid and stir.
Chicken, Mexican Flair, Recipes, Slow Cooker

Queso Chicken (Slow Cooker)

Nicole

3

This recipe is pure comfort food. It is a low calorie option full or flavor and easy on the budget. You can make it ahead of time and it will be just as good the next day. We do not add it to tortillas but you certain can. We like it as a main dish just the way it is.

Ingredients:

  • 2 pounds boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 10 ounces can of tomatoes with green chilies (your heat level)
  • 1 can mild diced green chills
  • 1/2 cup chicken broth
  • 3/4 cup jarred queso

Directions:

  1. Place chicken into a lined slow cooked (for easy clean up)
  2. Sprinkled taco seasoning onto the chicken
  3. Dump in the tomatoes with green chilies, broth, and green chilies and mix well
  4. Cook on low for 6 hours or high 4 hours. Time may vary depending on your slow cooker. Chicken should cook to 165 degrees
  5. After your chicken is cooked drain liquid but leave in the tomatoes and chilies
  6. Shred chicken and add in queso.
  7. Serve as tacos or as a main dish

Original Recipe Source

Chicken, Recipes, Slow Cooker

Sweet Heat Pineapple Chicken (Slow Cooker)

Nicole

1

This is one of my favorite recipes. I think the red pepper flakes make it. It has a very sweet heat flavor. I have made it without the pepper flakes and the recipe felt lacking. I would post where I got the recipe, but in all honesty I took several recipes and revamped them. None of the recipes I found were exactly what I was looking for.

This is a great recipe full of flavor and easy to make. I think it is better than most take out versions on similar recipes.

INGREDIENTS

  • 20 oz can pineapple chunks (drain but reserve juice)
  • 1-1/2 pounds raw boneless chicken chunks (your choice of chicken)
  • 1 green bell pepper, cut in 1-inch chunks
  • 1 red bell pepper, cut in 1-inch chunks
  • 1 Onion cut in 1-inch chunks
  • White rice (optional)

Sauce:

  • Reserved pineapple juice
  • 1/3 cup brown sugar
  • 1/4 cup sweet chili sauce
  • 3 tbs soy sauce
  • 2 clove garlic, minced
  • 1 tsp salt
  • Thickening:
  • 2 tbs cornstarch
  • 1 tsp red pepper flakes (More of less)

INSTRUCTIONS

  1. Place chicken in a lined slow cooker (for easy clean up)
  2. Mix sauce ingredients in a small bowl and pour over chicken. Cover and cook on low 4-5 hours or high 2-3 hours
  3. Add the pineapple chunks and the bell peppers and cook an additional 2 hours on low, 1 hour on high
  4. To thicken the sauce mix cornstarch in 4 tbsp of water the stir in slow cooker
  5. Cook an additional 10 minutes on high until thicken
  6. Serve over white rice
Air Fryer, Chicken, Low Calorie, Recipe

Asian Chicken Burgers (Hungry Girl)

Nicole

burger

This recipe is very easy and very delicious. Hungry girl uses an air fryer to make  burgers, I just used a grill. You can make them anyway you want to. These burgers are full of a nice Asian flair and have a nice crunch. I would say if you have a crunch/texture issues you might not care of these.

Next time I make this recipe I am going to turn them into lettuce wrap verses patties. I think they would be even better. This is certainly a recipe I will make again. It is easy, could be made ahead, and has a great flavor too. I am including my version of the recipe below. Check out www.HungryGirl.com for the full recipe!

Ingredient:

  • 16 oz. raw extra-lean ground chicken
  • 1/2 cup canned sliced water chestnuts, drained and diced
  • 1/2 cup chopped green onions
  • 1 tsp. Siracha sauce (more if you like it hot)
  • 2 tbsp. teriyaki sauce
  • 2 tsp. low sodium soy sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. salt

Directions:

  1. Combine all ingredients in a medium-large bowl and mix well. Form into 4 burger patties I weight mine out to be even.
  2. Set your grill to a medium high temperature. Spray the grill with nonstick spray. Place each patty in a single layer. These burgers can also be made in the air fryer. (350 degrees)
  3. Cook on each side for 6 minutes or until the center of your burger reaches 165 degrees.
  4. Serve on a bun, lettuce wrap, or on its own. Can be topped with ANYTHING!!