10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot

Name: 10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot
Total time: 20 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 3/4 c onion; 1/2 c. green bell pepper; 1/2 c. red bell pepper; 1/4 tsp. salt; 3/4 c. marinara; 2 Tbsp pesto; 2 lb chicken breasts; 3/4 c. very thinly sliced mushrooms; 2/3 c. La Choy Teriyaki sauce; 1 Tbsp. honey; 1/4 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; 2 lb chicken breasts; 1 Tbsp. olive oil; 1/2 onion; 1/2 red bell pepper; 1 c. Thai peanut sauce <- I highly recommend using this recipe!; 2 lb. chicken breasts; 1/3 c. balsamic vinegar; 2 Tbsp. honey; 1 Tbsp Dijon mustard; ½ c. chicken broth

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

Prep8 minutes
Cook12 minutes
Total20 minutes
Serves6

Published 28 Dec 2016

Try these 10 Healthy Chicken Recipes in an Electric Pressure Cooker or Crock Pot for juicy shredded chicken breasts with a variety of bold flavors! These freezer friendly Instant Pot or Slow Cooker chicken recipes are great for healthy meal prepping.

Healthy Electric Pressure Cooker Chicken Recipes bring so much flavor and variety to chicken breasts and are perfect for your new favorite kitchen appliance. Did you just get a new Instant Pot or Crock Pot Express as a gift? Perhaps you bought one last year and it is sitting in the closet collecting dust because you just don’t know what to do with it. Most likely if you own a power pressure cooker, you are like myself and it lives on your counter top because you use it so often!

Electric Pressure Cookers are a fantastic kitchen appliance for making quick, easy and super tender meat. They also work great for chicken dinner ideas, air fryer egg rolls, buffalo chicken wrap, Thai crunch salad and so much more!

Pressure Cooker Chicken Recipes

I am sharing my favorite 10 Healthy Electric Pressure Cooker Chicken Recipes that can also be made in the Crock Pot. They are delicious go-to recipes you will make again and again. Serve them with a side of rice, top a pizza crust, make a sandwich or use them to make a quick soup. The serving ideas for these easy chicken recipes are endless!

The best part of all, is that whether you make a single batch or multiple varieties, these freezer-friendly chicken recipes freeze up great for last minute meals at another time. If you are looking for another great resource for meal planning, be sure to check out this free Printable Meal Planner Calendar.

Pressure Cooker Chicken Breast Recipes

You can prep these Pressure Cooker Chicken Breast Recipes in a matter of minutes. Simply toss the meat liquid and spices in the Instant Pot. You will have tender shredded chicken breasts ready in less than 30 minutes. It really doesn’t get any better than that.

No more thawing the chicken breasts in your microwave last minute, which results in rubbery and unevenly cooked meat. If you don’t own an Instant Pot, you can make all of these chicken recipes in your Crock Pot for a simple set it and forget it meal.

Healthy Pressure Cooker Recipes

For those of you who are new to an electric pressure cooker, be sure to check out my Tips and Tricks for the Perfect Pressure Cooker or Crock Pot Shredded Chicken at the end which answers lots of common questions.

*NOTE* These recipes are intended for a 5qt or 6qt electric pressure cooker. If you are using a larger 8qt pressure cooker, you will need to increase the amount of liquid.

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Italian Chicken

Italian Chicken Serving Suggestions

Top a flatbread with Italian Chicken and shredded cheese.

Serve on a bed of rice or pasta.

Fill bell peppers with chicken and rice and top with cheese for stuffed peppers.

Add to a grilled cheese.

Make a soup with the Italian Chicken, mirepoix (chopped onion, celery and carrots), chicken broth, rice, garlice and a little more marinara.

Make a wrap filled with Italian chicken, lettuce, Italian dressing, cheese and tomatoes.

Honey Teriyaki Chicken

Honey Teriyaki Chicken (Pressure Cooker or Crock Pot)

Ingredients

2/3 c. La Choy Teriyaki sauce

1 Tbsp. honey

1/4 c. chicken broth

2 lb chicken breasts

Green onions chopped

Instructions

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.

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.)

Nutrition

Honey Teriyaki Chicken Serving Suggestions

Make egg rolls with Honey Teriyaki Chicken, shredded carrots and shredded cabbage or broccoli slaw.

Serve on a bed of rice or pasta.

Make a salad by topping a bed of lettuce with Honey Teriyaki Chicken, shredded carrots, green onions and slivered almonds. Whisk some of the reserved juices with some olive oil for a quick vinaigrette.

Salsa Verde Chicken

SALSA VERDE CHICKEN (PRESSURE COOKER OR CROCK POT)

Ingredients

¾ c. onion

1 c. salsa verde (I love the Pace Garlic & Lime Verde Salsa)

2 lb chicken breasts

Instructions

Add the onion, salsa verde, 1/4 cup water 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.

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.)

Nutrition

Salsa Verde Chicken Serving Suggestions

Roll the Salsa Verde Chicken in flour tortillas and place in a sprayed baking pan. Top with green enchilada sauce and cheese and bake the enchiladas.

Serve on a bed of rice.

Make a Southwest Penne & Romaine Salad.

Cover half of a large flour tortilla with Salsa Verde Chicken and cheese. Fold over and grill for a quesadilla.

Make a salad by topping a bed of lettuce with chicken, pico de gallo and queso fresco. Toss the salad with salsa ranch.

Southwest Penne & Romaine Salad

Ingredients

1 Tbsp olive oil
3/4 c onion
1/2 c. green bell pepper
1/2 c. red bell pepper
1/4 tsp. salt
3/4 c. marinara
2 Tbsp pesto
2 lb chicken breasts
3/4 c. very thinly sliced mushrooms

2/3 c. La Choy Teriyaki sauce
1 Tbsp. honey
1/4 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
2 lb chicken breasts

1 Tbsp. olive oil
1/2 onion
1/2 red bell pepper
1 c. Thai peanut sauce <- I highly recommend using this recipe!
2 lb. chicken breasts

1/3 c. balsamic vinegar
2 Tbsp. honey
1 Tbsp Dijon mustard
½ c. chicken broth
1 medium yellow onion chopped
1 Tsp chopped garlic
1/2 tsp dried thyme
2 lb. chicken breasts

1/4 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

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

Steps

1. 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.
2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
3. 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.
1. 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.
2. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the mushrooms.
3. (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
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.
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.)
Add the onion, salsa verde, 1/4 cup water 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 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.
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.
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 ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined.
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.
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 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.
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.
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.
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.
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 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.
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.
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 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.
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.
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 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.
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.
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 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.
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.

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