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Healthy Chicken Recipes In A Pressure Cooker Or Crock Pot

You can easily have a healthy dinner, choosing one of the Chicken Recipes in a Pressure Cooker or Crock Pot. You can obtain juicy shredded chicken with a variety of flavors which may be served with a side of rice or any vegetable mix, at your choice!

Italian Chicken

This recipe is a rich mixture of vegetables and shredded chicken in marinara sauce with a pop of flavor from pesto.

Ingredients

  • 1 Tbsp olive oil
  • ¾ c, onion
  • ½ c. green bell pepper
  • ½ c. red bell pepper
  • ¼ tsp. salt
  • ¾ c. marinara
  • 2 Tbsp pesto
  • 2 lb chicken breasts
  • ¾ c. very thinly sliced mushrooms

Instructions

Electric Pressure Cooker

  • Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt. Saute for 3-4 minutes or until the vegetables are softened. Add the marinara, pesto and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  • Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  • Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Add the mushrooms to the vegetables and set to saute for 2-3 minutes until mushrooms are slightly softened. Return the shredded chicken to pot and stir until well combined.

Crock Pot

  • Add the chicken breasts to a sprayed or lined Crock Pot. Drizzle with olive oil and sprinkle with salt. Top with the bell peppers, onion, marinara and pesto. Add an additional ½ c. marinara.
  • Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the mushrooms.

Hawaiian BBQ Chicken

Ingredients

  • 8 oz can crushed pineapple
  • ¼ tsp. Salt
  • ¾ c. your favorite BBQ sauce
  • 2 lb chicken breasts

Instructions

Electric Pressure Cooker

  • Add the crushed pineapple, salt, bbq sauce and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  • Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  • Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined.

Crock Pot

  • Add the chicken breasts to a sprayed or lined Crock Pot. Sprinkle with the salt and top with the crushed pineapple and bbq sauce. Add a ½ c. chicken broth or pineapple juice.
  • Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.

Spicy Mexican Chicken

Spice lovers will be delighted, but if you don’t like your spicy food, cut back on the jalapeños for a more mild spice.

Ingredients

  • Spicy Mexican Chicken
  • 1 Tbsp. olive oil
  • ½ c. onion
  • ½ c. red pepper
  • ½ c. green pepper
  • ¼ tsp. salt
  • 10 oz can Rotel diced tomatoes with lime juice
  • 4 oz can diced jalapeños with liquid
  • 2 tsp. garlic powder
  • 2 tsp. Cumin
  • ½ tsp. chili powder
  • ⅔ c. chicken broth
  • 2 lb chicken breasts
  • 1 lime, juiced

Instructions

Electric Pressure Cooker

  • Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt. Saute for 3-4 minutes or until the vegetables are softened. Add the Rotel, jalapeños, garlic powder, cumin, chili powder, chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  • Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  • Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Add the lime juice and return the shredded chicken to pot. Stir until well combined.

Crock Pot

  • Add the chicken breasts to a sprayed or lined Crock Pot. Drizzle with olive oil and sprinkle with salt and seasonings. Top with the bell peppers, onion, Rotel, jalapeños and chicken broth. Add an additional ½ c. chicken broth.
  • Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the lime juice.

Source: http://www.abundancepedia.com/articles/healthy-chicken-recipes-pressure-cooker-crock-pot/?hvid=6dO3Ys

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