It only takes three steps to get these delicious, tender sous vide chicken drumsticks; Season, Sous Vide, and Sear! Our Sous Vide Cooker guarantees success EVERY TIME and you can customize your drumsticks with your favorite seasonings or use the ingredients listed below.

Your Key Ingredient:

NESCO Sous Vide Cooker

Grocery Ingredients:

Directions:

1. Add water to your container or large pot.
2. Set the Sous Vide Cooker to the chicken setting. (165 degrees Fahrenheit)
3. Rub the chicken drumsticks with 1 tbs. olive oil on all sides.
4. In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined.
5. Rub half of the seasoning evenly over the chicken legs.
6. Add the seasoned chicken legs to a vacuum sealed bag.
7. Place the chicken legs in the water bath and make sure it is fully submerged.
8. Cook for at least 2 hours.
9. When the timer goes off, remove the chicken from the vacuum sealed bag and pat dry with paper towels. Make sure to be gentle so you do not break the skin.
10. Sprinkle the rest of the seasoning over the drumsticks.
11. Turn on your 12 Inch Electric Skillet to medium-heat. Add the remaining olive oil. Once, hot, add the chicken and sear about 1 minute per side.
12. Remove the chicken from the skillet and let it rest for a few minutes before serving.

This juicy roasted chicken recipe is perfect for beginners or for those days where you want a quick and delicious dinner with the family. Our roaster cooks the chicken perfect every single time.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

• 3 lb. bird
• 1 stick butter
• 1 tbs. garlic powder
• 1 tbs. Cajun seasoning

(Ingredients good for 3 lb. bird)

Directions:

1. Set rack in cookwell. Preheat NESCO® Roaster Oven to 425º F.
2. Rub skin with butter; rub on seasonings.
3. Lightly wipe cookwell and rack with cooking oil.
4. Place chicken on rack in preheated cookwell.
5. Cover; roast 1 to 1½ hours (180ºF on meat thermometer in thickest part of thigh).

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 10 chicken breasts (10 cups, chopped)
• 2 cups onions (chopped)
• 4 tbsp. butter
• 4 cups carrots (chopped)
• 4 cups peas (frozen)
• 2 cups celery (chopped)
• 1 tbsp. salt
• 2 tsp. black pepper
• 2 tsp. celery seeds
• 2 tsp. garlic powder
• 1 1/3 cups Canning Gel
• 8 cups chicken broth

Note: Makes Approximately 7 quarts or 14 pints

Directions:

1. Boil chicken in water until cooked through for about 20 minutes.
2. Remove cooked chicken from water and place on a cutting board to cool. Reserve 6-8 cups of boiled chicken broth to be be used later.
3. Once chicken is cooled, chop into bite sized pieces.
4. In a large pot combine celery, onions and butter. Saute on medium heat until onions are translucent for about 8 minutes.
5. Add carrots, peas, chicken, salt, pepper and broth to the onion mixture. Bring to a boil, stirring often to avoid scorching the filling.
6. Take 3 cups of the reserved water from boiling the chicken, and using a whisk, whisk in Canning Gel. Add mixture to stock pot and mix well. Boil for about 5 minutes, stirring often. If mixture is too thick, in 1 cup increments, use the reserved liquid to give the filling a thinner consistency.
7. After filling has boiled for 5 minutes, remove from heat.
8. Ladle hot pie filling into hot jars and making sure to leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
9. Put liner pot in unit with wire rack on the bottom feet down.
10. Place filled jars in canner on wire rack.
11. Add 8 cups hot or cold water depending on temperature of contents and jars.
12. Plug in canner.
13. Close and make sure lid is in the CLOSED position.
14. Select High pressure canning for low acidic foods.
15. Press Time + and enter 75 minutes for pints and 90 minutes for quarts.
16. Set pressure limiting valve to Exhaust (regulator will be in a raised position)
17. Press Start to begin the process.
18. Control Panel LED display lights will rotate clockwise and can continue for up to 30 minutes.
    A. Steam will begin venting
    B. Once proper internal temperature is reached unit will beep and display will read E10 and the countdown will begin.
    C. When it reached E0 the canner will beep again.
    Note: Unit may bypass the E10 countdown if proper temperature has been reached.
19. Switch the Pressure Limiting Valve to Airtight. The canner will beep again and may continue to beep as it resumes it process to reach proper pressure.
20. Process time will start to count down. Your canner will release stem even though the Pressure Limiting Valve is set to Airtight, this is Normal and No reason for alarm. Once the process is complete the canner will beep three times and then will read OFF.
21. Unplug the canner and allow the temperature and pressure inside the canner to gradually decrease (60-90 minutes), do not manually release the pressure doing so will cause siphoning of the jars.

Note: If you see an ERR or EEE code displayed on your Control Panel LED Display at any time an error has occurred. IF this occurs, reprocess High acid ingredients, or treat as open and eat immediately. For Low acid foods, reprocess the ingredients or discard immediately. 

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Combine all ingredients except chicken breasts into your slow cooker. Mix thoroughly and break up any clumps.
2. Add chicken breasts, pushing them to the bottom of the slow cooker.
3. Cook on low for 6-8 hours, or on high for 5 hours.
4. Before serving, use two forks to shred chicken.
5. Serve with sprinkled cheese or dehydrated parsley, if desired. You can also serve in large, hollowed-out rolls as bread bowls.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add chicken thighs to slow cooker. Sprinkle in the ranch seasoning mix. Place cubed cream cheese on top of chicken.
2. Cover and cook on LOW for 7 hours without opening lid during cooking time.
3. Shred chicken. Stir the cooked cream cheese into the shredded chicken and also stir in the bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for an additional 10 minutes to allow the cheese to melt.
4. Serve over rice, baked potato or on sandwich rolls.

One of our favorite dip recipes is Buffalo Chicken Dip in a slow cooker. The creamy, cheesy, dip has the perfect amount of spice and is perfect for scooping up on a crisp tortilla chip.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese into your slow cooker and stir together.
2. Place cover on and set to HIGH heat for 1-2 hours. Make sure to stir every 20-30 minutes.
3. The dip will be ready to serve when the cheese is fully melted and you no longer see chunks of cream cheese.
4. Sprinkle the remaining shredded cheddar cheese on top and place the cover back on. Cook until that cheese on top is melted.
5. Serve with tortilla chips, crackers, or veggies!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 4 lbs of uncooked chicken breasts
• 32 oz. salsa of choice
• 2 packets taco seasoning mix
• 2 packets ranch dressing mix
• 1/4 cup butter

Directions:

1. Place all items in NESCO slow cooker.
2. Cover and cook on low for approximately 5-7 hours.
   (Cook time will depend on thickness of chicken breasts.)
3. Shred chicken in slow cooker and serve.

• Tastes great in taco shells, burritos, over chips or over rice. 

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

6 boneless chicken breast halves
1 lemon, peeled and sliced
5 whole cloves garlic, peeled
Salt and ground black pepper to taste
1 ½ tablespoons olive oil
1 teaspoons sugar
1 tablespoon red wine
1 tablespoon white wine
½ can of cream of chicken soup
3 sprigs fresh rosemary, stemmed and separated

Directions:

1. Place chicken in pot. Add lemon rounds and garlic. Sprinkle with salt and pepper. Drizzle chicken with olive oil. Add sugar, red wine, white wine, soup, and rosemary. Put lid on Smart Cooker/Canner and lock in place.
2. Set Smart Canner/Cooker to Pressure Cook on High for 16 minutes. When timer counts down to 0, allow Canner to naturally release pressure by turning valve to EXHAUST position.
3. Gently remove chicken from Canner and spoon extra sauce over chicken.

Take a page from Uncle Sam’s cookbook and try these Firecracker Wings at your next Fourth of July celebration. A little bit of sriracha sauce gives this recipe just the right amount of kick. Roasted to perfection in your NESCO Roaster Oven, there’s no better way to show your love for the red, white, and blue! For dipping sauces, you can’t go wrong with blue cheese or classic ranch.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

3–5 lbs chicken wings
6 cups water
1 Tbsp cold water
1 Tbsp cornstarch
       ¹⁄₄ cup kosher salt
       ¹⁄₂ cup chili sauce
3 cloves of minced garlic
1–3 tsp of chili powder (mild or hot depending on preference)
1 cup honey
2 Tbsp soy sauce
Juice of one lime
3 Tbsp sriracha sauce
       ¹⁄₄ cup apple cider vinegar
       ¹⁄₄ cup minced ginger
1 tsp sea salt
1 Tbsp freshly cracked black pepper
1–2 Tbsp chopped fresh cilantro

Instructions:

1. Preheat roaster to 425°F.
2. Make the garlic-chili sauce by combining the chili sauce, minced garlic, and chili powder. Spice to taste and set aside.
3. In a large bowl, combine water, salt, ¼ cup of the garlic-chili sauce, and ¼ cup of honey. Stir until salt and honey are completely dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
4. To make the basting and dipping sauce, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, lime juice, and ginger in a small bowl and mix well. In another small bowl, combine 1 tablespoon cold water and 1 tablespoon cornstarch and whisk together. Add to the sauce slowly until desired thickness is reached. Set aside half of the sauce for serving to avoid contamination.
5. Drain wings and season them with sea salt and pepper. Place the wings on the rack inside the NESCO® Roaster Oven, baste them with half of the sauce, and reduce the heat to 350°F. Roast until the internal temperature of the chicken reaches 160°F for approximately 25-30 minutes.
6. Remove the chicken pieces with a pair of tongs to a serving platter. Let the chicken pieces rest, loosely covered with aluminum foil, for 5-10 minutes before serving.
7. Garnish the wings with lime and cilantro. Enjoy!

1. Cut 12-14 chicken wings into 3 pieces – the drumettes, wingettes (often called flats), and the tips. For this recipe, we’ll use just the drummettes and wingettes. Save and freeze the tips for next time you make homemade chicken stock.
2. Add wing pieces to you NESCO Pressure Cooker with ¾ cup of your favorite smoky BBQ sauce, 1 cup of water, and 2 tablespoons of honey. Lock lid and set regulator knob to SEAL. Set for ten minutes on High Pressure and cook.
3. When wings are finished after 10 minutes of cooking remove to lightly greased cookie sheet. Place under broiler for 5 minutes or until crispy brown. Remove from broiler. Combine remaining BBQ sauce and honey and brush wings lightly.

1. Put chicken, water, beans, corn, tomatoes, and seasoning in NESCO® Pressure Cooker and cook for three minutes on HIGH pressure. Set regulator knob to SEAL.
2. When complete, gently stir and serve with a dollop of sour cream and sprinkle of fresh chives.

Marinating meat like chicken doesn’t have to be an all-day process. If you get home and realize you’ve forgotten to prep for dinner, don’t fret. Use your NESCO Vacuum Sealer to open meat’s pores and immerse flavors in less time than traditional marinating. Use this trick with recipes like delicious Pineapple Teriyaki Marinade and see how you can make dinner a quick and easy process!

Your Key Ingredients:

NESCO Vacuum Sealer
NESCO Vacuum Seal Bags

Grocery Ingredients:

Sometimes when it comes to cooking, the simpler, the better. Our Easy to Prepare Chicken recipe takes the guesswork out of meal planning without giving up flavor. To prepare, preheat your NESCO 6 Qt. Roaster Oven, add ingredients, and set to enjoy tender chicken in just a few hours. Save this recipe for a busy weeknight or even a last-minute get-together.

Your Key Ingredient

NESCO 6 Qt. Roaster Oven

Grocery Ingredients

8 chicken legs (other parts may be substituted)
2 (10 oz) cans Cream of Chicken Soup
1 can milk
1 can water seasoning as desired
Brown chicken parts, if desired.

Instructions

1. Place chicken in 6 Qt. NESCO® Roaster Oven preheated to 250-300° F.
2. Mix milk and water. Pour over chicken.
3. Roast at 250-300° F for 2 hours. Dumplings may be added if desired. For large size gatherings, triple for 18 Qt. NESCO Roaster Oven.

This recipe was submitted by Barbara Szemanski of Pittsburgh, Pennsylvania.

Coming home to dinner ready is possible with our Quick ‘n Easy Chicken & Noodles recipe. Just add ingredients into NESCO’s 6 Qt. Roaster Oven, set, and cover. Made with creamy sauce and hearty chicken, this recipe will become a favorite in your weekly meal rotation. Grab a spoon and dig in.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

4 or 5 frozen (thawed) or fresh chicken breasts, skinned
1 can cream of mushroom soup
1 can cream of chicken soup (2 cans each for more sauce but add more water)
2-3 Tbsp fresh or dried chives
1/2-1 cup dried onion pieces
1 Tbsp garlic powder salt and pepper to taste
3-4 soup cans of water (5 cups) Optional: 1/2 can white wine (instead of 1/2 can water)
1 bag egg noodles

Instructions:

1. Put chicken in NESCO® 6 Qt. Roaster Oven (no rack).
2. Mix all ingredients in a bowl and pour soup mixture over chicken breasts.
3. Cover and cook at 300° F for about 2 hours. Stir occasionally to keep from sides of roaster. Add water, if needed. Don’t let it get dry.
4. Lower heat and let it cook another hour.
5. Cook noodles. Pour onto a platter.
6. Spoon chicken and sauce over noodles. Serves 4. This recipe was submitted by Betty Dunn of Concord, California.

Achieve hassle-free family meal night with our hearty Chicken and Rice recipe. With its creamy mushroom base and Greek seasoning for garnish, you can count on pleasing the whole family. This dinner will be on the table within the hour using the NESCO 6 Qt. Roaster Oven. Tip: place the chicken in the cookwell last on top of rice to soak up all the flavor.

You Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

10 oz can Cream of Chicken Soup
2 10 oz cans Cream of Mushroom Soup
2 cups Minute® Rice
1/2 cup water
1/2 tsp salt
1/2 cup milk squeeze bottle margarine (or use stick margarine, cut into pats)
Greek seasoning
6 chicken breasts, boneless

Instructions:

1. Preheat NESCO® 6 Qt. Roaster Oven to 350° F while preparing the following: Mix rice, soup, milk and water. Add salt and stir well.
2. Pour into cookwell. Top with chicken breasts.
3. Sprinkle Greek seasoning over chicken. Squeeze margarine (to taste) over top of chicken.
4. Roast at 350° F for 45 minutes.
5. Remove lid and stir rice. Cook uncovered for 5 or 6 minutes. Serves 6.

If you’re searching for a delicious on-the-go snack, we’ve got you covered. Our Chicken Jerky recipe is perfect for busy people and packs a savory punch with its blend of tangy teriyaki and tropical pineapple. After marinating chicken using NESCO’s Jerky Seasoning, simply place strips on your NESCO Dehydrator and enjoy jerky that lasts for weeks in just a few hours. Wherever you’re headed, you can rest easy knowing this homemade snack is both healthy and satisfying.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

1/4 cup pineapple juice
2 Tbsp olive oil
1 Tbsp teriyaki sauce
1 Tbsp minced onion
1 packet NESCO® Jerky Seasoning
1/2 tsp freshly ground black pepper
1 bay leaf
1 pound chicken strips, precooked or processed

Instructions:

1. Mix all ingredients together with the exception of strips. Allow flavors to blend at least 15 minutes. Add strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag.
2. Remove from marinade and place in your NESCO® Dehydrator on dehydrator trays until dry and chewy, normally 6 to 12 hours.

Look no further for the perfect holiday side dish. Our Swiss Chicken Casserole might just become your next family tradition with its irresistibly creamy sauce and crunchy toppings. Your NESCO Slow Cooker is the Key Ingredient to saving you time on this flavorful dish. Simply add ingredients, choose heat settings, and serve up comfort in just a few hours. Tip: use fresh green beans instead of canned. 

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

6 chicken breasts, boneless, skinless
6 slices Swiss cheese
10 oz can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine

Instructions:

1. Lightly grease your NESCO® Slow Cooker with shortening or cooking oil.
2. Place chicken on bottom of pot. Top with cheese.
3. Combine soup and milk and spoon over cheese.
4. Add stuffing mix and top with melted butter or margarine.
5. Cover and cook on LOW 8 to 10 hours.

Our creamy Chicken “Casserole” in Mushroom Sauce just might become your weeknight dinner go-to. This recipe combines meaty flavors and hearty noodles with a rich mushroom sauce your family won’t be able to resist. Instead of using a traditional oven, save time, and let your NESCO Pressure Cooker do the work for you. 

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

2½ cups chicken broth
1 cup onions, chopped
10 oz mushrooms, sliced
8 oz wide egg noodles or pasta
2 lbs chicken – boneless, skinned and cut into 1″ chunks
10 oz can of Cream of Mushroom Soup
1/2 tsp thyme
1 cup frozen peas
Salt and pepper to taste
2 Tbsp dill weed or parsley for garnish (optional)

Instructions:

1. Combine broth, onions, and mushrooms in the removable cooking pot of NESCO® 6 Qt. 3-in-1 Digital Electric Pressure Cooker.
2. Add noodles and place chicken pieces on top.
3. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin ‘clicks’ into place.
4. Turn Pressure Regulator Knob to “Pressure” or “Seal” [see note below].
5. Then set Pressure Button on Control Panel on “HIGH”. Set desired cooking time by pressing “HIGH” button once for each minute or hold down continuously until desired time is reached [5 minutes].
6. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached.
7. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.
8. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” [see note below] in short bursts and allow pressure to release.
9. Remove lid, stir in soup, thyme, peas, salt and pepper. Gently break up any noodles or pasta that are sticking together or clinging to bottom of cooker.
10. Replace lid as stated above. Set cooking time [2 minutes] by pressing “LOW” button. Press START/STOP button to begin cooking.
11. When time control reaches zero, cooker will beep 3 times. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” [see note below] in short bursts and allow pressure to release. Unplug and remove lid. Transfer ‘casserole’ to a large serving dish and garnish with dill or parsley, if desired. Serves 4. NOTE: The PC6-25P 3-in-1 Pressure Cooker Regulator Knob identifies Pressure as SEAL and Steam as VENT.

Simplify your cooking with our delicious Whole Chicken recipe. Your NESCO 6 Qt. Roaster Oven allows you to cook an entire chicken all at once. You can even take your chicken on-the-go with the NESCO Roaster Oven portable and stay-cool side handles. Tender, juicy, and satisfying, this classic recipe is the ideal main dish for almost any occasion.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

1 (3½ to 4½ lb) whole chicken
1 Tbsp vegetable oil
2 Tbsp paprika
1 Tbsp minced parsley
1 tsp Italian herb seasoning OR 1 tsp cajun or taco seasoning, optional

Instructions:

1. Set rack in cookwell. Preheat NESCO® Roaster Oven to 400º F.
2. Rub skin with oil; rub on seasonings.
3. Lightly wipe cookwell and rack with cooking oil.
4. Place chicken on rack in preheated cookwell. Reduce temperature to 375º F. Cover; roast 1 to 1½ hours (180ºF on meat thermometer in thickest part of thigh).

Your search for the perfect chicken recipe is over. Our Roast Chicken Breasts are juicy, tender, and perfectly flavored in a creamy combination of mushroom and rice. Use your NESCO 6 Qt. Roaster Oven to cook this meal for four in just under an hour. 

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

10 3/4 oz cream of mushroom soup
1 cup sour cream or low-fat plain yogurt
1/2 cup chicken broth
2 cups long-grain rice
2 cups wild rice
4 oz mushrooms, cleaned and sliced
1 stalk celery, thinly sliced
2 green onions, thinly sliced
4 whole chicken breasts, skinned (approx. 3 lbs)
1/2 cup sliced almonds
1/4 cup grated Parmesan Cheese

Instructions:

1. Preheat 6 Qt. NESCO® Roaster Oven to 350º F. Combine soup, sour cream, and broth; set aside.
2. Lightly wipe cookwell with vegetable oil. Spoon rice into preheated cookwell.
3. Add mushrooms, celery and onions; stir.
4. Spoon half the soup mixture over rice.
5. Arrange chicken breast over rice mixture. Pour remaining half of soup mixture over chicken.
6. Sprinkle on almonds and cheese. Cover; roast 45 to 55 minutes or until done (180º F on meat thermometer). Serves 4.

Note: Pork chops may be substituted for chicken.