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

10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot

Did you just get a new Instant Pot as a gift? Perhaps you have one sitting in the closet collecting dust because you just don’t know what to do with it. More likely, if you own one, 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 soup, pasta dishes and more!

I am sharing my favorite 10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot for great 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 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.

You can throw your frozen chicken breasts in the Instant Pot along with the liquid and spices and you will have tender shredded chicken ready in less than 30 minutes. It really doesn’t get any better than that. No more thawing the chicken in your microwave last minute, which results in rubbery and unevenly cooked meat. If you don’t own an Electric Pressure Cooker, you can make all of these chicken recipes in your Crock Pot for a simple set it and forget it meal.

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.

Be sure to subscribe to my newsletter HERE so you never miss a recipe!

10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot

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

Serving Suggestions:

Honey Teriyaki Chicken (Pressure Cooker or Crock Pot)

A sweet and savory flavor combo perfect for salads or served with rice.
  • 2/3 c. La Choy Teriyaki sauce
  • 1 Tbsp. honey
  • 1/4 c. chicken broth
  • 2 lb chicken breasts
  • Green onions chopped
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.)

Serving Suggestions:

Salsa Verde Chicken

An easy 3 ingredient recipe with bright Mexican flavors.
Ingredients
Instructions

Serving Suggestions:

A sweet and savory flavor combo with crushed pineapple and spicy BBQ sauce.
Ingredients
Instructions

Serving Suggestions:

Thai Peanut Chicken (Pressure Cooker or Crock Pot)

A rich and delicious mixture of Thai peanut sauce and vegetables with tender shredded chicken.
  • 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
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.)

Serving Suggestions:

Honey Balsamic & Onion Chicken

Honey Balsamic & Onion Chicken (Pressure Cooker or Crock Pot)

This sweet and savory chicken recipe is perfect for salads and Greek dishes.
  • 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
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.)

Serving Suggestions:

Creamy Chicken Bacon Ranch

Creamy Chicken Bacon Ranch (Pressure Cooker or Crock Pot)

This rich and creamy mixture of chicken, bacon and ranch is lightened up for a creamy dish you will love!
  • 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
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.)

Serving Suggestions:

Spicy Mexican Chicken

Spicy Mexican Chicken (Pressure Cooker or Crock Pot)
This Mexican blend of shredded chicken and vegetables is perfect for the spice lovers! If you don’t like your food extra spicy, cut back on the jalapeños for a more mild spice.
Author:
Serves: 6-8 servings
Ingredients
Instructions

Serving Suggestions:

A spicy classic with buffalo sauce, onions and celery with tender shredded chicken.
Ingredients
Instructions

Serving Suggestions:

This simple recipe is the perfect chicken to add to your favorite salads or casseroles.
Ingredients
Instructions

Serving Suggestions:

Tips and Tricks for the Perfect Pressure Cooker or Crock Pot Shredded Chicken

Leftover broth from the 10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot

This content was originally published here.