Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
Place chicken strips on the rack as close together as possible without having them touch.
Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.
Pour enough water into the cooker to just cover the bottom. Spread the onion slices in the bottom of the cooker.
Put the pot roast in the cooker. Sprinkle the chuck roast with the flower, salt and black pepper. Sprinkle beef gravy mix, and ranch dressing mix over the roast. Distribute potatoes and carrots around the meat.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
We are excited to add new ideas and recipes here for those who struggle with cooking, want to cook healthy, and often lack ideas. All recipes that we list here will be given, low salt, natural, low sugar, flour and rice flower options.