CHICKEN GYRO SEASONING RECIPES

Name: Crack Chicken
Prep time: 5 min
Cook time: 15 min
Yield: 4 - 6 servings
Cuisine: Modern
Ingredients: 1/2 cup Water; 2 lbs boneless chicken breast; 8 ounce cream cheese (cut into 6-8 pieces); 1 packet ranch seasoning; 1 cup Cheddar cheese (shredded); 6 - 8 slices cooked bacon (crumbled); 2 green onions (diced (optional))

CRACK CHICKEN – INSTANT POT RECIPES

Crack Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup Water
2 lbs boneless chicken breast
8 ounce cream cheese (cut into 6-8 pieces)
1 packet ranch seasoning
1 cup Cheddar cheese (shredded)
6 - 8 slices cooked bacon (crumbled)
2 green onions (diced (optional))

Steps:

Pour water in the Instant Pot.
Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, quick-release the remaining pressure.
Carefully remove the chicken and shred.
Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
Sprinkle with bacon and green onions and serve.

CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES

Creamy Chicken and Noodles – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 45 minutes

Yield 6 - 8 servings

Number Of Ingredients 6

Ingredients

4 cups low-sodium chicken broth (warmed)
1 lb boneless skinless chicken thighs
4 tbsp butter
21 oz cream of chicken soup (2 cans 10.5 oz)
24 oz frozen egg noodles
2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

Steps:

Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and shred.
Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

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