How to make chicken breast with a pressure cooker recipe
There’s a good chance you already have a pressure cooker at home.
I’m not talking about the one that comes with your refrigerator, but the one you probably just can’t afford.
The one that can be made in under an hour, and which, for some reason, is always a little bit bigger than a standard crockpot.
It can also be used for slow cooker recipes, but only in a pinch.
If you don’t have a regular crock pot, you can easily turn it into a pressure pot.
I’ve found it to be a great way to make slow cooker chicken breast.
I usually use the chicken breast to make my rice pudding.
In fact, I often make it in my crock-pot.
If I make it a day before or after a busy meal, it keeps me full for a full day.
This chicken breast is great for making rice pudding, and it’s perfect to use in stir fry or salad dressings.
For a quick meal, this chicken breast can be used as a main course or side dish.
I can make it with rice, veggies, and any other vegetables that you like.
You can make this dish in just a few minutes, and you won’t be tempted to eat all of the ingredients all at once.
If your crock cooker doesn’t have enough space for the chicken, you will need to adjust the cooking time to allow for the slow cooker.
I typically cook mine for about 20 minutes on high, and 20 minutes off low.
Here’s what you need to do to make it: In a large pot, add about 1/2 cup of water.
Bring to a boil, and then reduce the heat to low.
Once the water is simmering, turn off the heat.
Place the chicken in the pot, and cover the pot.
This will help prevent it from sticking to the sides of the pot while cooking.
Cook for about 3-4 hours on low, or on high for 3-5 hours.
You want to cook it until the meat has just begun to brown.
If the meat is browned, add a little more water and cook until it is fully cooked.
It’s okay if it is a little dry, but don’t be alarmed if it doesn’t get all cooked through.
You will know that the chicken is done when the chicken looks tender and almost done when you pull it out of the broth.
This is when you can serve it.
If it is still a little tender after that, you’ll want to add a few more tablespoons of broth to make sure that the broth doesn’t over cook it.
I like to cook mine in batches, so I’ll cover it with a lid and let it cook until the chicken reaches 165 degrees Fahrenheit (75 degrees Celsius).
The best thing about making this chicken is that you can make a big batch and freeze it.
You don’t even have to worry about reheating it, because it can be reheated in a slow cooker in just 5 minutes.
If this chicken recipe is a favorite for you, you should also try my Slow Cooker Chicken and Spinach.
I use this chicken for my slow cooker rice pudding recipe, and the rice pudding is so good that I even make it again with chicken.
It is the perfect dish for lunch or dinner, or a side dish for any time of day.
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