Chicken soufflé in a slow cooker. How to cook chicken soufflé in a slow cooker. Recipes for making chicken soufflé in a slow cooker. Benefits of chicken soufflé

The word “souffle” is of French origin and literally means “light breath, whiff, inspiration.” There are many culinary recipes for soufflé, there are sweet, fruit, vegetable, meat and fish options. All soufflé recipes are based on the use of stiffly beaten egg whites. Strictly speaking, the proposed recipe is not a soufflé, since I do not beat the egg whites. But the finished dish, especially when hot, turns out airy and light, so I took the liberty of calling it a soufflé and not a casserole. Moreover, the word “souffle” has another meaning – “courage, impudence”)) Chicken soufflé with vegetables in a slow cooker can be prepared in the “baking” mode or in steamed molds. This dish can also be baked in the oven as a terrine for a festive table.

Classic chicken soufflé in a slow cooker

Why chicken soufflé? This is a dietary product that contains no fat. This product is suitable not only for baby food, but also for those who watch their weight, for athletes, schoolchildren, students and the elderly. The structure of the chicken soufflé is tender and crumbly. The finished soufflé can be formed into any shape to decorate and serve as a beautiful dish.

Ingredients for making soufflé:

chicken – 1 pc.;
bread - 4 slices;
milk – 200 ml;
eggs – 4 pcs.;
butter – 1 tbsp;
onion – 1 pc.;
salt – 1 tsp;
fresh herbs - to taste.

Steps for preparing chicken soufflé in a slow cooker:

The first thing to do is soak white bread in milk. In order not to delay this process, you can slightly warm the milk and dip the slices of bread into it. As soon as it softens, you need to extract and squeeze out only the pulp thoroughly, and set the edges of the bread aside. By the way, if this option doesn’t suit you, you can squeeze out all the bread so that you don’t have any of the food left.
Now you need to rinse the fillet under running cool water, peel and cut the onion into large pieces and pass these products through a meat grinder. Another option is to use a food processor or blender. If the power of the blender allows, then you can cut the meat into pieces and grind in a blender. The consistency of the finished minced meat will be softer than after using a meat grinder.
Next, you need to wash the eggs and carefully separate the yolks. Add the whites to the minced meat, mix and add salt.
Preparatory work has been completed. Now you need to grease the working bowl of the multicooker with any oil (butter or vegetable will do). It is best to use butter; it adds a delicate taste and subtle aroma to the finished dish.
We put the mass into the mold, you can level it with a spatula so that it is evenly distributed and fills all the free space of the bowl.
Next, we simply close the lid of the device and set the desired cooking mode. In order to prepare chicken soufflé in a multicooker, you need to select the “Baking” program; the time is set automatically - 40 minutes.
As soon as the cooking process is completed and the device notifies you with a signal, you can open the lid and look at the dish - you will see that the soufflé has increased slightly in volume.
We need to very carefully remove the finished product from the multicooker bowl, so we carefully turn the mold over onto a flat dish.

The chicken souffle in the slow cooker is ready, all that remains is to decide on how to serve the dish. You can brush the top of the soufflé with butter and garnish the finished product with chopped fresh herbs or cut the soufflé into squares, cubes or triangles. Help yourself!

Meat soufflé

It is recommended to choose meat - lean, lean beef, rabbit, turkey, chicken (skin removed) Excluded: fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of today's post is soufflé.

Chicken soufflé in a slow cooker with potatoes

This recipe for preparing a meat dish is slightly different from the classic recipe for chicken soufflé in a slow cooker. The minced meat will be dense, so you can immediately form small balls from it. You can give the meat product any shape.

What ingredients do we need:

chicken fillet – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
eggs – 2 pcs.;
bread - 1 piece;
milk – 125 ml;
salt and pepper - to taste.

Steps for preparing chicken soufflé in a slow cooker:

Peel and chop the potatoes and onions. For these purposes, a regular grater (choose the small side) or a meat grinder is suitable.
Free the fillet from the film and grind in a blender.
Pour milk into a deep bowl, heat it to a temperature of +40°C and lower the bread. We are waiting for it to soften. This takes no more than a minute; in warm milk the bread quickly becomes soft. Squeeze the bread with your hands and put the pulp into the minced meat.
Combine the chopped meat with potatoes and onions and mix.
Now you need to separate the whites from the yolks. Beat the egg whites, adding a few crystals of salt to form a fluffy white foam.
First, carefully mix the yolks into the minced meat so that the mass becomes homogeneous, and then add the fluffy whites in small portions and carefully mix the mixture.
Add salt and spices. We taste the minced meat, if everything is satisfactory, you can proceed to the next stage - baking chicken soufflé in a slow cooker.
In order to immediately get a soufflé of the same size, you can use silicone molds.
Fill each container to the brim with minced meat and place it in the multicooker bowl.
You need to close the lid of the device and turn on the “Baking” program; it will take only 40 minutes to cook the chicken soufflé in the multicooker. During this time, you can prepare a delicious side dish: boil potatoes, rice or pasta.

Poultry soufflé

The chicken soufflé recipe for pancreatitis is practically no different from the method of preparing meat, but there are still some differences. You can cook it in two ways - either from a whole chicken, or just from chicken breast or fillet. The difference is that in the second case there will be much less fat, so the dish can be called low-fat. In the first option, fats are present, but they fit perfectly into the average norms of KBZHU, so patients suffering from gastrointestinal diseases have nothing to worry about.

So, the chicken carcass is boiled until tender in water with a minimum set of spices (you can limit yourself to bay leaf).
Next, the meat is removed from the bones, the skin is removed and ground in a meat grinder or blender.
Then you can immediately add salt and eat, or combine with rice or egg whites and bake. In this case, the soufflé may look like a casserole, but the benefits will not be any less.

Sometimes jelly is made from the resulting broth and meat by adding gelatin. This dish is more reminiscent of jellied meat or aspic, but it is also suitable for patients with pancreatitis.

Steamed chicken soufflé in a slow cooker

We suggest preparing a tasty, healthy and dietary dish from chicken breast - chicken soufflé in a slow cooker.

Ingredients for cooking:

minced chicken – 1 kg;
cream (fat content 15%) – 1 glass;
eggs – 2 pcs.;
salt and pepper - to taste;
for decoration - fresh herbs, lettuce and tomatoes.

Preparing chicken soufflé in a slow cooker:

The recipe indicates the amount of ingredients per 1 kg of minced chicken. If you make a soufflé from chicken breast and chop it yourself, you can reduce the amount of ingredients by half.
Pour the cream into the prepared minced meat and add the yolks, salt and pepper. Mix all components until smooth.
We have some whites left - we need to beat them with salt until the foam increases in volume.
Add protein foam in small portions and gently mix all the ingredients again.
Immediately after kneading the minced meat, you need to quickly prepare a baking dish or small molds and put the minced meat in them. Grease each mold or the sides and bottom of a silicone baking container and lay out the minced chicken.
We place the container for steaming dishes in the multicooker bowl and be sure to fill the working bowl with water. This moment should not be missed under any circumstances. 3 glasses of regular tap water is enough.
The lid of the device must be closed, the “Baking” mode must be turned on, and the cooking time for chicken soufflé in the multicooker is 40 minutes.
After the signal, the finished soufflé can be carefully removed from the mold and transferred to a dish. Why should you be careful? When cooking chicken soufflé in a slow cooker, liquid is released from the minced meat and flows into the mold. When you take out the finished dish, try to save the broth - it can be used to prepare other dishes.

Place the finished dish on a flat plate, sprinkle with chopped herbs, lay out lettuce leaves and fresh tomatoes. Bon appetit!

Meat soufflé Dietary recipes

The meat can be beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it first. For meat souffle intended for non-dietary food, minced meat, not boiled, is used.

In dietary nutrition, the soufflé is steamed - steamed meat soufflé. To do this, place the bowl with the semi-finished souffle product in a water bath. The task of steamed meat soufflé - “steam cooking” - is perfectly solved by a multicooker.

Chicken soufflé in a slow cooker with celery

Parents of schoolchildren are constantly coming up with new recipes for preparing healthy dishes for their children. During the cold season, a simple dish will help strengthen the immune system and improve performance - we suggest preparing chicken soufflé in a slow cooker with celery. By the way, soufflé can be eaten not only by students; this dish is also suitable for those who are watching their weight.

We will prepare the following products:

chicken breast – 500 g;
onion – 1 pc.;
celery root – 150 g;
cream – 50 ml;
eggs – 2 pcs.;
butter – 1 tbsp;
rice flour – 2 tbsp;
ground nutmeg - on the tip of a knife;
salt and ground black pepper - to taste.

How to cook chicken soufflé in a slow cooker:

Let's do the celery. The root needs to be peeled and cut into pieces.
Pour water into the multicooker bowl and add celery. We turn on the “Soup” program and wait for the water to boil. From this moment we count down 10 minutes and test the readiness of the spine. If the celery has become soft, you can drain the water and transfer the celery to a plate.
Grind soft celery until you get a paste.
Cut the chicken fillet into strips and pass through a meat grinder. If you want, you can use a blender.
Place a piece of butter in a dry multicooker bowl. Turn on the “Frying” program. While the oil is heating up, we will have time to peel and chop the onion.
Fry the onion in a multicooker bowl until it becomes transparent. Usually this takes 5-7 minutes (depending on the power of the device).
Transfer the onion to a clean container and leave for a few minutes.
As soon as the onion has cooled a little, you can add it to the minced meat, add celery puree, nutmeg, salt and pepper.
You also need rice flour. You can make it yourself from rice or rice cereal. Just grind the rice in a coffee grinder. A variety of rice with a high starch content (for risotto or sushi) is suitable.
Beat eggs with cream in a deep bowl, mix all ingredients, including rice flour. Taste the minced meat; if there is not enough salt or pepper, add a little more. Maybe you need to add a little more nutmeg to give the finished dish a special aroma.
Grease silicone baking molds with butter, fill the mold with minced meat and place in the multicooker.
Turn on the “Baking” program, cooking time for chicken soufflé in a multicooker is 40 minutes.

The finished dish can be served lukewarm, accompanied by salad.

Chicken soufflé in a slow cooker for kids

For one-year-old babies, it is very important that meat dishes are present in the diet. You can just start your first complementary feeding with chicken soufflé. This dish is not only tasty, but also very tender. And if you add a little carrot to the soufflé, the meat dish will also turn out very, very tender.

Ingredients for preparing chicken soufflé in a slow cooker:

chicken breast – 500 g;
eggs – 2 pcs.;
carrots – 2 pcs.;
garlic 1 clove;
milk – 250 ml;
flour – 2 tbsp;
butter for greasing the walls and bottom of the mold.

Cooking steps:

The carrots need to be washed and peeled. Wash the fillet and cut into cubes.
Pour water into the multicooker container, add carrots, garlic cloves and meat. Set the “Soup” or “Stew” mode. Our task is to wait until the carrots and meat become soft.
In a separate container, mix eggs with milk and flour.
Place the finished meat and carrots in a blender bowl and grind into a puree.
Combine all the products, kneading the mixture thoroughly. Did you notice that there is no salt in the list of ingredients? For children one year of age, no salt is needed, but if you need to feed older children, add a few crystals of salt to the minced meat.
Grease the multicooker bowl with butter and add the mixture.
Set the “Baking” program, cooking time for chicken soufflé in a multicooker is 20 minutes. After completing the program, decorate the finished soufflé as your imagination dictates.

General recommendations

Whatever the stage of the disease, as well as the cause of its occurrence, it should be understood that the diagnosis will not be “removed” by itself. Many patients struggle with it for years, and some even live. The main condition for a normal existence is taking the necessary medications and a strict diet; without it, not a single medicine will have the desired effect.

Soufflés made from chicken or other dietary meat, vegetables or fish should not be consumed in large quantities. Despite its easy digestibility and low calorie content, large portions can make the dish harmful and difficult to digest. The situation is similar with excessively small doses - the norm is 150g per dose. The intervals between meals should be about 3 hours.

Anyone who has encountered diseases of the digestive system should know that dietary dishes form the basis of the menu for such patients. It is not difficult to prepare them, since the cooking principle is practically the same and does not require additional skills.

A special feature of the menu is the obligatory grinding of all ingredients in the preparation of soufflés, purees and other dishes. Large, hard pieces can cause serious complications and exacerbation of the disease.

The soufflé can be seasoned with a bechamel-type sauce; ketchup and mayonnaise are out of the question, since the composition of these products is harmful even for a healthy person. By decorating a piece of soufflé with greens, you can get not only satiety, but also aesthetic pleasure. The main thing is to use your imagination, and even the limited menu of diet No. 5 will become rich, rich and interesting.

Chicken soufflé in a slow cooker with vegetables

Tender chicken breast goes well with any vegetables. To prepare chicken soufflé in a slow cooker, you can add your favorite vegetables to the classic recipe. This dish can even be served at a holiday table, chicken soufflé cooked in a slow cooker looks so beautiful and unusual.

Ingredients for cooking:

chicken breast – 500 g;
champignons – 200 g;
broccoli cabbage – 200 g;
carrots and onions - 1 pc.;
eggs – 2 pcs.;
cream – 200 ml;
salt and pepper - to taste.

How to cook a delicious chicken soufflé in a slow cooker:

Rinse the chicken fillet under cool running water, remove the film and cut into pieces.
Then we grind the meat in a blender or use a food processor for these purposes (a manual meat grinder will also work).
The onion needs to be peeled and also chopped.
Mushrooms and vegetables need to be washed, chopped and boiled in a multicooker bowl (use the “Soup” or “Stew” program, cooking time – 15-30 minutes).
Boiled carrots, mushrooms and cabbage should be cut into small pieces.
In a spacious bowl, combine all the ingredients: add minced meat, chopped onions, pieces of vegetables and mushrooms, add eggs, cream, salt and pepper. Mix the mixture carefully.
It is advisable to grease the multicooker bowl with any oil and pour the entire mixture into it. Select the “Baking” mode, time 40 minutes.

Carefully transfer the finished dish to a flat plate and cut into slices. You can serve chicken souffle cooked in a slow cooker with any side dish: fresh vegetables, boiled potatoes, pasta or buckwheat porridge. Bon appetit!

How to cook a delicious dish

These tips will help you prepare chicken breast:

If you see that the recipe does not contain butter, such a dish can be included in the diet.
You can increase the nutritional value of chicken soufflé like this: add 75 g of butter per 500 g of meat. It is advisable to use soft butter. Instead of butter, you can use heavy cream.
If you have enough free time, don’t be lazy and soak the fillet in milk. Just 2 hours and the meat will become tender, and the chicken soufflé cooked in a slow cooker will literally melt in your mouth.
If you filled the molds with minced meat, then the top of the soufflé can be greased with chicken yolk.
You can add tomatoes, peppers, chopped fresh herbs, vegetables or mushrooms to the minced meat.
The following sauce is suitable for chicken soufflé cooked in a slow cooker: mix 2 tbsp. flour with 1 tsp. soft butter and milk. Serve the sauce in a separate bowl.

Features of using soufflé for pancreatitis

Over the years, doctors and nutritionists have developed a special nutritional principle suitable for people suffering from pancreatic diseases. Thus, diet No. 5 was developed, helping patients achieve relief from their condition as quickly as possible. It is divided into two types - for patients with acute pancreatitis, and for those who are in remission. In both cases, it is important to injure the organ and the digestive system as a whole as little as possible.

According to diet No. 5, patients should exclude fatty varieties of mint, poultry and fish, their offal and broths from them. Accordingly, you should always choose lean meat for soufflés. It is better not to use pork, duck and lamb, since even with prolonged cooking it still remains too “heavy”, which in case of pancreatitis can result in very unpleasant consequences - transition to an acute form, accompanied by severe pain.

Among vegetables, only zucchini, carrots, and potatoes are allowed. In the process of preparing a dish, the use of aggressive additives in the form of hot spices, tomato paste, etc. is prohibited. Frying dishes is also prohibited, only boiling, steaming, stewing and baking. All these rules, corresponding to the diet of patients with pancreatitis, must be observed in the preparation of dietary soufflé. Otherwise, it will be difficult to classify it as a healthy diet allowed for gastrointestinal diseases.