Ninja Foodi Possible Cooker Pro or Crockpot Chicken and Veggies (2024)

Can I use chicken thighs instead of chicken breasts?

Boneless skinless chicken breasts were used for this recipe, but if you prefer, you can use boneless skinless chicken thighs, however the cooking time will need to be adjusted. Use an instant read thermometer to make sure that the chicken does not overcook or undercook. The USDA recommends that poultry be cooked to 165 degrees Fahrenheit.

What type of potatoes can be used instead of red potatoes?

If you don’t like red potatoes, or don’t have them on hand, you can use Yukon gold potatoes, russet potatoes, or sweet potatoes. You can even use fingerling or petite potatoes, but based on their size, they may need to be added later in the cooking time as smaller potatoes cook faster than larger potatoes.

How do you save leftover chicken and veggies?

Leftover chicken and veggies can be stored in an airtight container in the refrigerator for about 3 or 4 days. When you are ready to eat the leftovers, remove from the refrigerator and microwave until warm. You can also reheat in the oven. However, the chicken is more likely to dry out when reheated in the oven, so you may want to put the chicken in a baking dish with a little water or chicken broth and cover with foil to reheat.

Can you put raw chicken in a slow cooker with vegetables?

Yes, you can cook raw chicken and vegetables in a slow cooker or crock pot at the same time. Just make sure that the internal temperature of the chicken reaches 165 degrees Fahrenheit before serving.

How long does it take to cook chicken and veggies in a slow cooker?

The time to cook chicken and veggies in a slow cooker will vary based on the cut of chicken that you are using and whether you are cooking on slow cook low or slow cook high. Generally, boneless skinless chicken breasts take about 1½-2 hours on slow cook high and about double that time on slow cook low.

• Boneless Skinless Chicken Breasts- The cook time will vary if you use a different cut of chicken. Smaller pieces of chicken breasts like tenders can be used but they will cook much quicker than the breasts. You can use bone in chicken breasts but they will take a bit longer to cook. Whatever type of chicken you use, be sure to keep an eye on the temperature of it. Use an instant read internal thermometer to check the temperature of the chicken. The chicken will be done cooking when it has reached 165 degrees Fahrenheit.
• Garlic(Minced)- I like to use the minced garlic that you can buy in the produced department. Fresh, jarred, or even frozen garlic can be used.
• Garlic Powder-If you don’t have garlic powder, add in a little extra minced garlic.
• Onion Powder– If you don’t have onion powder, you can add in a small amount of diced onion. You want to add flavor with the onion, not texture to the meal.
• Salt– Modify the amount salt based on your dietary preferences.
• Pepper– Freshly ground black pepper
• Rosemary(Dried or fresh)- It’s always best to use fresh herbs when available, but dried will work with this recipe too.
• Chicken Broth(or 3 cups water and 3 teaspoons of chicken Better Than Bouillon. )
• Red Potatoes(Washed and quartered)- Russet, Yukon gold, sweet potatoes, or fingerling potatoes can be substituted for the red potatoes.
• Green Beans(Washed and trimmed)- I prefer to use fresh green beans but frozen can be used. I would not recommend using canned green beans as they are already cooked and will get mushy very fast.
• Carrots(Peeled, trimmed and cut into 3 inch pieces)- Full size carrots or baby carrots can be used. Parsnips are a great substitute for carrots.
• Butter(Salted)- No substitute- if desired you can omit the butter.

Corn Starch Slurry

• Corn Starch
• Water

Using the Ninja Foodi Possible Cooker Pro:

1. Turn the Ninja Foodi Possible Pot Pro onSLOW COOK HIfor 3 hours. You won’t need the entire 3 hours of cook time, but the slow cook function does not go any lower than 3 hours.
2. Place the boneless skinless chicken breasts into the pot.
3. Sprinkle the garlic, garlic powder, onion powder, salt, pepper, and rosemary on the chicken. Use tongs to flip the chicken around in the pot and coat with the seasonings on all sides.
4. Add the carrots and potatoes to the pot, on either side of the chicken. Use tongs to move the carrots and potatoes around in the pot and coat with the seasonings on all sides.
5. Pour in the chicken broth.
6. Place a tablespoon of butter on top of each chicken breast.
7. Slow cook on HI for 1½ hours or on LOW for 3 hoursor until internal temperature reaches 160 degrees Fahrenheit. The cook time can vary based on the thickness and size of the chicken breasts.
8. Add the green beans to the pot and slow cook on Hi for an additional 15-20 minutes or until green beans are tender.
9. Use an instant read thermometer to take the temperature of the chicken. Remove the chicken, once it has reached 165 degrees Fahrenheit, and vegetables from the pot. Make the corn starch slurry by combining the corn starch and water in a mason jar and shaking or mix well in a small bowl. Pour the corn starch slurry into the pot and whisk until the corn starch is completely dissolved. Continue to cook for 5 minutes or until gravy has thickened.
10. Serve and enjoy!

Using a Crockpot:

1. Place the boneless skinless chicken breasts into the pot.
2. Sprinkle the garlic, garlic powder, onion powder, salt, pepper, and rosemary on the chicken. Use tongs to flip the chicken around in the pot and coat with the seasonings on all sides.
3. Add the carrots and potatoes to the pot, on either side of the chicken. Use tongs to move the carrots and potatoes around in the pot and coat with the seasonings on all sides.
4. Pour in the chicken broth.
5. Place a tablespoon of butter on top of each chicken breast.
6. Slow cook onHI for 2 hours or LOW for 4 hoursor until internal temperature reaches 160 degrees Fahrenheit. The cook time can vary based on the thickness and size of the chicken breasts.
7. Add the green beans to the pot and cook on for an additional 30 minutes or until green beans are tender.
8. Use an instant read thermometer to take the temperature of the chicken. Remove the chicken, once it has reached 165 degrees Fahrenheit, and vegetables from the pot.
9. Make the corn starch slurry by combining the corn starch and water in a mason jar and shaking or mix well in a small bowl. Pour the corn starch slurry into the a small sauce pan, cook over medium heat and whisk until the corn starch is completely dissolved. Continue to cook for about 5 minutes or until gravy has thickened.
10. Serve and enjoy!

Slow Cooker Chicken and Veggies

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Servings: 4

Calories: 444kcal

Equipment

• 1 Slow Cooker I use the Ninja Possible Cooker Pro

• 1 Small Sauce Pan

Ingredients

Instructions

Notes