The Oops I Forgot To Thaw The Chicken Dinner Recipes
THE "OOPS! I FORGOT TO THAW THE CHICKEN" DINNER
Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.
Provided by Buckwheat Queen
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
- Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 38.4 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 3.3 g, Protein 29.4 g, SaturatedFat 1.5 g, Sodium 966.8 mg, Sugar 3.8 g
THE "OOPS! I FORGOT TO THAW THE CHICKEN" DINNER
Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.
Provided by Buckwheat Queen
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
- Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 38.4 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 3.3 g, Protein 29.4 g, SaturatedFat 1.5 g, Sodium 966.8 mg, Sugar 3.8 g
THE "OOPS! I FORGOT TO THAW THE CHICKEN" DINNER
Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.
Provided by Buckwheat Queen
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
- Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 38.4 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 3.3 g, Protein 29.4 g, SaturatedFat 1.5 g, Sodium 966.8 mg, Sugar 3.8 g
SO YOU FORGOT TO DEFROST
A great crock-pot recipe for those mornings you forgot to plan ahead. I got this out of a slow cooker recipe book and it has been a lifesaver.
Provided by AllBoyMom
Categories Chicken
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place frozen chicken in slow cooker.
- Mix together soup, mushrooms, salt and pepper.
- Pour over chicken.
- Cover.
- Cook on Low 10-12 hours.
- Serve over cooked rice.
THE "OOPS! I FORGOT TO THAW THE CHICKEN" DINNER
Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.
Provided by Buckwheat Queen
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
- Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 38.4 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 3.3 g, Protein 29.4 g, SaturatedFat 1.5 g, Sodium 966.8 mg, Sugar 3.8 g
THE "OOPS! I FORGOT TO THAW THE CHICKEN" DINNER
Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.
Provided by Buckwheat Queen
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
- Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 38.4 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 3.3 g, Protein 29.4 g, SaturatedFat 1.5 g, Sodium 966.8 mg, Sugar 3.8 g
I-FORGOT-TO-THAW-THE-ROAST BEEF!
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good attributed to Thelma Good of Harrisonburg, VA. Tip: This is a stress-free dish to serve to guests.
Provided by ElizabethKnicely
Categories Roast Beef
Time 9h20m
Yield 10 , 10 serving(s)
Number Of Ingredients 6
Steps:
- Place frozen roast in slow cooker. Sprinkle with 1 1/2 teaspoon salt and pepper to taste. Slice onion and lay over top.
- Cover and cook on High 1 hour. Turn heat to Low and roast for 6-8 hours, or until meat is tender but not dry.
- Spoon 1 1/4 cups broth from the slow cooker into a saucepan. Bring to a boil.
- While broth is heating, whisk together flour and cold water in a small bowl until smooth.
- When the broth boils, stir flour water into the broth, stirring continually until the broth is smooth and thickened.
- Slice roast and return meat and onions to the slow cooker. Pour gravy over top. Turn to Low until ready to serve.
Nutrition Facts : Calories 184.8, Fat 5.6, SaturatedFat 2.3, Cholesterol 89.8, Sodium 449.4, Carbohydrate 3.8, Fiber 0.3, Sugar 0.6, Protein 29.9
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