10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot

• Gluten free
• Paleo

• Meat

  • 2 lb Chicken breasts

• Produce

  • 1/2 cup Green bell pepper
  • 3/4 cup Mushrooms
  • 3/4 cup Onion
  • 1/2 cup Red bell pepper

• Condiments

  • 3/4 cup Marinara
  • 2 tbsp Pesto

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thecreativebite.com

Description

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
• ⅔ c. La Choy Teriyaki sauce
• 1 Tbsp. honey
• ¼ c. chicken broth
• 2 lb chicken breasts
• Green onions, chopped
• ¾ c. onion
• 1 c. salsa verde (I love the Pace Garlic & Lime Verde Salsa)
• 2 lb chicken breasts
• 8 oz can crushed pineapple
• ¼ tsp. Salt
• ¾ c. your favorite BBQ sauce (I love Guy Fieri’s Pacific Rim Asian BBQ Sauce)
• 2 lb chicken breasts
• 1 Tbsp. olive oil
• ½ onion
• ½ red bell pepper
• 1 c. Thai peanut sauce
• 2 lb. chicken breasts
• ⅓ c. balsamic vinegar
• 2 Tbsp. honey
• 1 Tbsp Dijon mustard
• ½ c. chicken broth
• 1 medium yellow onion, chopped
• 1 Tsp chopped garlic
• ½ tsp dried thyme
• 2 lb. chicken breasts
• ¼ c. raw bacon (2 slices), chopped
• 1 c. chicken broth
• 1 oz packet ranch seasoning
• 2 lb chicken breasts
• 4 oz light cream cheese, cubed
• Green onions
• 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
• ½ c. celery, diced
• ⅔ c. onion, chopped
• ½ c. buffalo wing sauce
• ½ c. chicken broth
• 2 lb chicken breasts
• ¼ c. bleu cheese crumbles
• 1 small yellow onion, chopped
• 1 Tbsp. chopped garlic
• ½ tsp salt
• 1 c. chicken broth
• 2 lb. boneless skinless chicken breasts

Directions

• 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.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Add the Teriyaki sauce and honey to the Instant Pot and whisk until well combined. Add the 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 ½ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
• Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top with the Teriyaki sauce, honey 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.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Add the onion, salsa verde 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. Top chicken with green onions.
• Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top with the salsa verde and onions. Add an additional ½ c. salsa verde.
• Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• 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.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Turn your Instant Pot to Saute and add the olive oil, onion and bell peppers. Saute for 3-4 minutes or until the vegetables are softened. Add the Thai peanut sauce 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.) Return the shredded chicken to pot and stir until well combined.
• Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top the chicken with the onion, bell peppers and Thai peanut sauce. Add an additional ½ c. Thai peanut sauce.
• Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Add the balsamic vinegar, honey, chicken broth and Dijon to the Instant Pot and whisk until well combined. Add the onion, garlic, thyme 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. (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. In a small bowl, whisk together the balsamic, honey and dijon. Top the chicken with the mixture along with the chicken broth, onion, garlic and thyme. 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.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Turn your Instant Pot to Saute and add the chopped bacon. Saute for 3-4 minutes or until the bacon is crisped. Add the chicken broth, ranch seasoning 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. (Reserve the liquid for cooking rice.) Add the cream cheese and set to saute for 2-3 minutes until the cream cheese is completely melted. Return the shredded chicken to pot and stir until well combined. Top with diced green onions.
• Crock Pot - In a skillet or in the microwave, cook the bacon until crisp. Add the chicken breasts to a sprayed or lined Crock Pot. Top with the ranch seasoning 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 cream cheese and crumbled bacon. Top with diced green onions.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• 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.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Add the celery, onions, wing sauce, chicken broth 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, being careful to leave the vegetables. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and toss with the bleu cheese crumbles. Stir until well combined.
• Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top with the buffalo wing sauce, celery, onion 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 bleu cheese crumbles.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
• Electric Pressure Cooker - Add the onion, garlic, salt, chicken broth 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 or making soup.) 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 salt and top with the garlic, onion 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.
• (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)