Category: Chicken

Instant Pot Crack Chicken

Creamy smooth rich sensations coated in buttery satisfaction, Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. Crispy chunks of bacon embedded throughout awaken your senses dancing on the vapor trails of fresh green onions. Kid friendly and ever so easy to make this addictive recipe will not last long once it is introduced as food for the masses.

Watch the video then follow the instructions below to see how simple this dish is to create. Like or share this or any of th suggestions you find while browsing through my growing catalogue of eatfoodlicious meal inspirations.

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Crack Chicken Dip

Crack Chicken Sandwiches

Ingredients

Set cooker to saute-high. Place the chopped bacon in the cooker.

Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

Remove bacon grease from the cooker (save or discard).

Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.

Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.

Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.

Add shredded cheese and mix until the cheese has completely melted.

Add cooked bacon and mix.

Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.

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Instant Pot ‘Crack’ Chicken

Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. 
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Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 lbs chicken breasts boneless & skinless
  • 1 cup cheddar cheese shredded
  • ½ cup water
  • 2 tbsp ranch seasoning about 1 packet (1 oz)
  • 8 oz cream cheese room temperature
  • 7-8 bacon chopped
  • 2 green onions chopped

Instructions
 

  • Set cooker to saute-high. Place the chopped bacon in the cooker. Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Remove bacon grease from the cooker (save or discard). Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.
  • Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.
  • Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker. Add shredded cheese and mix until the cheese has completely melted. Add cooked bacon and mix. Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking. Garnish with chopped green onions and more bacon bites.

Serve as a dip or sandwich. Enjoy!

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    Yaki Udon (Stir Fry Udon Noodles)

    One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

    These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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    Ingredients

    Cook/boil the noodles by following the instructions on the package. Drain and set aside.

    In a small bowl: combine all the sauce ingredients and mix. Set aside.

    Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

    Place the meat in and cook for 2 minutes or until no longer pink.

    Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

    Add cabbage and cook for 1 minute.

    Place the cooked noodles in the wok/skillet.

    Pour sauce on top of the noodles and mix until well coated.

    Add green onions and mix.

    Optional: add chili oil.

    Mix well.

    Transfer to a plate/bowl.

    Serve immediately and enjoy!

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    Yaki Udon (Stir Fry Udon Noodles)

    Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Asian, Japanese
    Servings 4
    Calories

    Ingredients
      

    • 2 packs pre-cooked udon noodles vacuum-packed
    • ½ lb ground meat pork, beef, chicken, shrimp or vegan
    • 2 cups sliced napa cabbage substitute with green cabbage
    • 1 cup sliced mushrooms white, cremini, shiitake or oyster
    • 2 tbsp canola, vegetable or peanut oil
    • 3 scallions cut into 2" long
    • ½ onion sliced
    • 1-3 tbsp chili oil (to taste) optional

    Sauce

    • 2 tbsp soy sauce
    • 2 tbsp oyster sauce substitute with vegan oyster sauce
    • 1 tbsp honey or brown sugar
    • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
    • 1 tsp rice vinegar substitute with white vinegar

    Instructions
     

    • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
    • In a small bowl: combine all the sauce ingredients and mix. Set aside.

    Stir Fry

    • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
    • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
    • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

    Serve immediately and enjoy!

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      Instant Pot Chicken Rice with Potatoes

      Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

      My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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      Ingredients

      Peeled & cut into cubes.

      Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

      In a medium size bowl: add combine chicken.

      Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

      Marinate for 10 minutes.

      Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

      Add potatoes, rice, broth, soy sauce and mix.

      Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

      Crack eggs into the IP, cover with the lid.

      Let slow cook for 7-8 minutes or until they are about over easy.

      Remove the lid and mix well. (see video for reference).

      Garnish with chopped green onions. Serve & enjoy!

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      Instant Pot Chicken Rice with Potatoes

      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 8 minutes
      Total Time 23 minutes
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      Marinate

      • 1 lb skinless & boneless chicken thighs
      • 1 tbsp soy sauce
      • 1 tbsp dark soy sauce
      • 1 tbsp shaoxing cooking wine or dry sherry
      • 1 tsp cornstarch
      • ¼ tsp chinese five spice

      Rice & Potatoes

      • 2 cups rice rinsed & cleaned
      • 2 cups low- sodium chicken broth
      • ¼ cup water
      • 1 tbsp soy sauce
      • 1 lb potatoes peeled & cut into cubes
      • 3 large eggs
      • 2 tbsp canola, vegetable or peanut oil

      Instructions
       

      Marinate

      • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

      Pressure Cook

      • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
      • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
      • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

      Garnish with chopped green onions. Serve & enjoy!

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        Air Fryer Chicken Thighs with potatoes & Carrots

        Simple to prepare and even easier to cook this one pan approach to convection cooking using the air fryer is tasty, filling and just as easy to clean up as it is to cook. Soft juicy crispy skinned chicken served with tender potatoes and carrots brings a well balanced meal to the table. Air Fryer flexibility allows for cooking this dish in areas where you may not have access to an oven or just want to cook using a bit less power and would like a healthier type meal just because we have to get back on a diet of good tasting and good for you food. The air fryer convection is so efficient it is perfect for jobs like this. This recipe keeps the fresh succulent appeal of a quality cooked thigh and does not disappoint if you love your kin crispy like I do.

        Watch the video and follow the simple instructions below to be on your way to an eatfoodlicious one pan air fryer meal that is delicious and very filling. Bring healthy comfort food back to the table on your next food adventure and keep the menu fresh of new ideas and have a meal that excites your imagination by stimulating your visual, offertory and taste sensors. Like and share this or any of my recipes from the eatfoodlicious growing daily catalogue of meal tutorials and presentation suggestions. Download any recipe you wish to keep for later or just save the link and return to the site at our convenance.

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        Juicy chicken thigh

        Cut potatoes into cubes.

        Add carrots

        Add chicken thighs

        Add salt, pepper, paprika, oregano, garlic, onion and oil. Mix well until everything is coated evenly.

        Place potatoes and carrots in the bottom of the air fryer basket. (Optional: coat the bottom basket with cooking spray).

        Place chicken thighs on top of the potatoes and carrots.

        Air fry for 25 minutes at 400°F (make sure to flip after 15 minutes).

        Serve and enjoy!

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        Air Fryer Chicken Thighs with Potatoes and Carrots

        Soft juicy crispy skinned chicken served with tender potatoes and carrots brings a well balanced meal to the table. 
        4.67 from 3 votes
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 25 minutes
        Total Time 30 minutes
        Course Main Course
        Cuisine American
        Servings 4
        Calories

        Equipment

        • Air Fryer

        Ingredients
          

        • 4 bone-in chicken thighs with skin
        • 1 ½ lbs potatoes cut into cubes
        • ½ lb baby carrots
        • 2 tbsp olive oil
        • 1 tsp paprika
        • 1 tsp dried oregano
        • ½ tsp salt
        • ½ tsp black pepper
        • ½ tsp garlic powder
        • ½ tsp onion powder

        Instructions
         

        • In a large bowl: combine potato cubes, carrots, chicken thighs, salt, pepper, paprika, oregano, garlic, onion and oil. Mix well until everything is coated evenly.
        • Preheat the air fryer to 400°F.
        • Place potatoes and carrots in the bottom of the air fryer basket. (Optional: coat the bottom basket with cooking spray).
        • Place chicken thighs on top of the potatoes and carrots.
        • Air fry for 25 minutes at 400°F (make sure to flip after 15 minutes).

        Serve and enjoy!

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          Air Fryer Chicken Breast

          Mouthwatering chance of delicious Air Fryer Chicken breast are exploding with natural juices that finish with delightful seasonings. The Air Fryer helps me work my weight back down by eliminating some of the fats and butters that come with many different tasty recipes. This recipe has been developed to capture the main essence of the chicken and bring a meal to the table that is just as flavorful, without the guilt. 

          I created this short video to demonstrate the techniques I used and to suggest my preferred method of presentation for your consideration. After watching the video read through the instructions and you will be on your way to this delicious meal in no time.

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          Ingredients

          Pound the thickest part of the chicken breast until it is level.

          This will help to cook evenly.

          In a large bowl: add water, salt and stir until dissolved.

          Place the chicken breasts in the bowl with water from previous step. Cover and refrigerate for 1 hour.

          Once complete, remove the chicken and pat dry with a paper towel. Discard the water.

          Create the seasoning by combining the onion, garlic, paprika, and oregano in a small bowl.

          Season the chicken breasts with the seasoning mixture. Rub well until evenly coated.

          Preheat the air fryer to 400°F. Coat the bottom of the air fryer basket with cooking spray. Place chicken breast(s) in the air fryer. Optional: coat with olive oil cooking spray.

          Air Fry for 9 minutes (make sure to flip after 5 minutes). Transfer the breasts to a plate and tent with aluminum foil until ready to serve. (Depending on the size of your air fryer: repeat the last two steps as necessary)

          Juicy chicken breast.

          Serve & enjoy!

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          Air Fryer Chicken Breasts

          No ratings yet
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          Prep Time 5 minutes
          Cook Time 9 minutes
          Total Time 14 minutes
          Course Main Course
          Cuisine American
          Servings 4
          Calories

          Equipment

          • Air Fryer

          Ingredients
            

          • 4 boneless skinless chicken breast 6 oz each
          • 4 cups filter water
          • 2 tbsp salt
          • ½ tsp onion powder
          • ½ tsp garlic powder
          • ½ tsp paprika
          • ½ tsp dried oregano
          • olive oil spray

          Instructions
           

          • In a large bowl: add water, salt and stir until dissolved. Pound the thickest part of the chicken breast until it is level (this will help to cook evenly). Place the chicken breasts in the bowl with water from previous step. Cover and refrigerate for 1 hour. Once complete, remove the chicken and pat dry with a paper towel. Discard the water.
          • Create the seasoning by combining the onion, garlic, paprika, and oregano in a small bowl. Season the chicken breasts with the seasoning mixture. Rub well until evenly coated.
          • Preheat the air fryer to 400°F. Coat the bottom of the air fryer basket with cooking spray. Place chicken breast(s) in the air fryer. For best results, use olive oil cooking spray.
          • Air Fry for 9 minutes (make sure to flip after 5 minutes). Transfer the breasts to a plate and tent with aluminum foil until ready to serve. (Depending on the size of your air fryer: repeat the last two steps as necessary)

          Serve & enjoy!

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            Hawaiian Chicken (Instant Pot/Slow Cooker)

            Aloha tasty, chicken that is surfing the tortilla with sweet pineapple slaw. This beach bum street taco is so delicious you will need to have plenty of tortillas on hand to keep up with the demand. The presentation of this dish is only matched by the sweet aromas of well cooked shredded poultry that features your favorite local honey. Change up that boring dinner rotation by bringing the luau to the table tonight.

            Watch the video and follow the instructions below to be on your way to a eatfoodlicious experience complete with gorgeous presentation suggestions. Serve with black beans or your favorite rice to help fill those nutty tummies and get more milage out of this dish.

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            Ingredients

            Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker.

            Mix well.

            Pressure Cook: Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.  Slow Cook: Place the lid on. Cook on low for 4-5 hours or high for 2 hours.

            Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes.

            Then return the shredded chicken to the instant pot or non-stick pan.

            Instant Pot: set the sauté to high. Pan: heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

            Pineapple Coleslaw ingredients

            In a large bowl: combine all the slaw ingredients together and mix well.

            Cover and refrigerate until ready to serve. Season with salt to taste.

            Corn tortillas

            Add chicken

            Add pineapple coleslaw. Serve & enjoy!

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            Hawaiian Chicken (Instant Pot / Slow Cooker)

            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 10 minutes
            Natural Release 10 minutes
            Total Time 30 minutes
            Course Main Course
            Cuisine Hawaiian
            Servings 6
            Calories

            Equipment

            • Instant Pot (Pressure Cook) or Slow Cooker

            Ingredients
              

            • 2 lbs boneless skinless chicken thighs or chicken breasts
            • 1 cup pineapple tidbits 20 oz can (divided)
            • ½ cup soy sauce
            • ½ cup honey
            • ½ cup pineapple juice from the can
            • 3 tbsp ketchup
            • 2 tbsp rice vinegar
            • 1 tbsp ginger
            • 4 garlic cloves minced
            • 1 jalapeño deseeded & minced

            Pineapple Coleslaw

            • 1 lb shredded coleslaw mix
            • 1 cup pineapple tidbits without juice
            • ½ cup mayonnaise
            • 2 tbsp fresh lime juice
            • 1 ½ tbsp sriracha adjust to your liking
            • 1 jalapeño deseeded & minced
            • ½ cilantro bunch & chopped
            • salt to taste

            Toppings

            • corn tortillas
            • rice
            • black beans
            • cilantro
            • lime

            Instructions
             

            • Separate the pineapple juice and tidbits. Reserve the pineapple juice and divide tidbits into 2 separate cups.
            • Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker. Mix well.

            Pressure Cook

            • Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
            • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Then return the shredded chicken to the instant pot. Set the sauté to high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

            Slow Cook

            • Place the lid on. Cook on low for 4-5 hours or high for 2 hours.
            • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Place shredded chicken to a non-stick pan. Heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

            Pineapple Coleslaw

            • In a large bowl: combine all the slaw ingredients together and mix well. Cover and refrigerate until ready to serve. Season with salt to taste.

            Feel free to enjoy as a taco, burrito bowl, salad, noodles or stand alone with rice. Serve & Enjoy!

              Video

              Keyword best hawaiian chicken recipe, easy hawaiian chicken recipe, hawaiian chicken, instant pot hawaiian chicken, pressure cook hawaiian chicken, slow cooker hawaiian chicken
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