Every housewife is not averse to having an assistant at home who stews, fries, boils and even bakes dishes practically without your participation. It’s good that such a miracle device has already been invented! A multicooker is a universal device that will help you quickly and easily prepare flavorful dishes. All you have to do is prepare the ingredients and choose the right program; the rest will be done by smart technology. How about roasting a whole tender, juicy chicken or making a quick one-bowl chicken fillet and side dish? Let's share recipes in our new collection!
Chicken in a slow cooker with potato side dish
There is nothing difficult about frying a bird in a slow cooker, but cooking it whole, and even along with a side dish, is a more difficult task. But a slow cooker can do everything. As a side dish - potatoes with apples and prunes. Apples make the meat even more juicy, and prunes give it a special piquant taste.
Ingredients:
- chicken – up to 2 kg
- potatoes - 5–6 pcs.
- apples - 2 pcs.
- prunes – 150 g
- Cherry tomatoes - 5 pcs.
- curry powder - 1 tsp.
- ground red pepper - 0.5 tsp.
- rosemary - 1-2 sprigs
- garlic - 1-2 cloves
- salt - 1 tbsp. l.
- mayonnaise or full-fat sour cream - 3 tbsp. l.
Cooking method:
1. Peel apples and potatoes and cut into medium-sized pieces. Combine prunes, finely chopped garlic and mayonnaise in a bowl, mix well. If you don't like the aroma and taste of garlic, exclude this ingredient.
2. Mix salt, pepper and curry powder. Rinse the chicken outside and inside and pat dry with a paper towel. Remove excess fat, rub the carcass with spices.
3. Stuff the chicken with a mixture of potatoes, apples and prunes. Secure the legs with kitchen thread. Place the carcass in a bowl and place the rest of the stuffing around the bird. Top with rosemary. Close the multicooker and turn on the baking mode for 60 minutes. Do not add water, as the bird will cook in its own juices.
4. After 60 minutes, carefully turn the bird onto its other side. Close the multicooker again and turn on the baking mode for another 1 hour.
5. Serve the finished chicken on a large platter, bon appetit!
How to stew poultry with vegetables in a slow cooker
Stewed chicken with vegetables turns out juicy and flavorful. The quantity and set of vegetables can be varied according to your taste and capabilities.
Required components:
- poultry - half a carcass;
- onions, carrots, apples, tomatoes - 2 pcs.;
- potatoes – 600 g;
- eggplant – 1 pc.;
- vegetable oil – 75 ml;
- salt and spices.
This recipe is good because you don’t need to fry anything, so the dish turns out to be practically dietary.
Work process:
- Chop the eggplant into circles, after removing the skin. Add salt and leave for a quarter of an hour.
- Wash the meat and cut into pieces.
- Cut peeled vegetables and fruits into approximately equal slices.
- Pour oil into the bowl, lay out the poultry parts, then onions, carrots, tomatoes and apples, sprinkling all layers with salt and pepper.
- Wash and squeeze the eggplant slices, place them in a bowl, and top with potatoes.
Run the “Extinguishing” program for 2 hours.
Chicken breast chops with cheese
Chicken breast is the most valuable meat in poultry, but when boiled it turns out to be dry and bland. If you cook diet white meat chops in a slow cooker, you will be surprised how juicy and soft regular chicken fillet can be.
Ingredients:
- chicken breast - 1 pc.
- chicken eggs - 3 pcs.
- mayonnaise or sour cream - 3 tbsp. l.
- cheese - 100 g
- chicken spice mix - 1 pinch
- flour - 1 cup
- ground black pepper - 1 pinch
- vegetable oil for frying - 1 tbsp. l.
Cooking method:
1. Cut the breast into thin portions (slightly frozen meat is easier to cut). Leave the pieces to sit for a while until completely defrosted.
2. Carefully pound the fillet, placing the pieces between two layers of cling film.
3. For the batter, break the eggs into a bowl, add mayonnaise or sour cream and a pinch of black pepper, and beat. Add flour in small portions, stir so that there are no lumps. The consistency of the finished batter should be like pancake batter.
4. Grate the cheese on a coarse grater.
5. Activate the baking mode, pour a little oil into the bowl, wait 5 minutes for the bowl to heat up. Dip the meat slices one at a time into the batter and place them on the bottom of the multicooker bowl. There should be a small distance between the chops. Place cheese on each piece and another spoonful of batter on top. Fry for 4-5 minutes, then turn the chops over and sear the other side until cooked through.
6. Serve the chicken chops hot with fresh vegetables and rice.
Hearty dish with rice
Rice with vegetables and chicken is a complete and satisfying dish, quite suitable for a family dinner. You can use different plant components - peas, corn, tomatoes, bell peppers, cabbage of any kind, eggplant or zucchini.
Components:
- steamed long-grain rice - a glass;
- fillet – 300 g;
- onions, carrots, sweet peppers, zucchini - 1 pc.;
- water – 500 ml;
- salt, spices, oil.
Cooking process:
- Rinse the cereal.
- Finely chop the onion and fry it in the “Fry” mode for 5 minutes. Add grated carrots.
- Chop the remaining vegetables and add to frying.
- Rinse the fillet and chop it into pieces. Add to a common container and fry for 5 minutes. Salt, pepper, season to taste.
- Add the cereal. Fill with warm water.
- Launch the “Pilaf” program (the default time is 30-35 minutes).
A spectacular summer dish is ready!
Chicken wings in honey mustard sauce
This dish is easy to prepare and, most importantly, quick. The taste is no different from traditional wings in the oven, only it turns out even juicier and with a richer taste and aroma. The only difference is that the wings will not have a crispy crust.
Ingredients:
- chicken wings - 10 pcs.
- tomato paste - 1 tbsp. l.
- honey - 1 tbsp. l.
- mustard - 1 tbsp. l.
- olive oil - 1 tbsp. l.
- ground black pepper - 1 pinch
- salt - to taste
Cooking method:
1. Combine all ingredients, except the wings, and mix.
2. Wash the wings, dry them, dip them in honey mustard sauce, stir and leave for 40–60 minutes.
3. Place the wings in the multicooker bowl, activate the “Baking” mode, cook for 45 minutes with the lid closed.
4. After 30 minutes, open the lid, carefully turn the wings over to the other side and cook for another 15 minutes.
5. Serve hot with any side dish.
Cooking according to a secret recipe
Many of us know how to properly prepare chicken stewed with vegetables in a slow cooker. Often chicken fillet or thighs are “accompanied” by eggplants, potatoes, zucchini, onions and carrots. But you shouldn’t limit yourself to this. You can add celery, asparagus, green beans, green peas, tomatoes, and sweet bell peppers to the dish. In general, an excellent stew is prepared according to the principle “I made it from what I had.”
Chicken with zucchini and vegetables in a slow cooker is rightfully considered a seasonal dish. It is in the summer that there is not the slightest desire to stand at the stove for an hour. This is where a modern kitchen assistant will come to the rescue.
On a note! To prepare this dish, select the appropriate program mode. The “Stew” or “Multi-cook” options are suitable. If you are a supporter of proper nutrition, the steam function is at your service.
Compound:
- 2 pcs. eggplant;
- onion – 1 head;
- 0.8 kg chicken fillet;
- carrots – 2 root vegetables;
- 15 ml refined sunflower seed oil;
- 1 tbsp. l. seasonings;
- 1 tsp. salt;
- 1 zucchini;
- 2 pcs. sweet bell peppers;
- 1 fresh tomato.
Preparation:
- Take chicken fillet, preferably chilled. We rinse it thoroughly with running water and remove the film. Dry with paper napkins.
- Cut into large pieces.
- Salt, rub with spices and seasonings to taste. Marinate for 15-20 minutes.
- Pour refined sunflower seed oil into a multicooker bowl.
- Lay out the chicken breast.
- Set the program mode “Frying” and the timer for 15-20 minutes.
- While the chicken pieces are fried, let's prepare the vegetables.
- Peel all vegetables and wash thoroughly.
- Chop the vegetables except for the tomato.
- Make a shallow cross-shaped cut on the top of the tomato.
- Pour boiling water over it and leave for a couple of minutes.
- Then carefully remove the skin, cut out the stalk and chop the tomato pulp into cubes.
- Place all vegetables in a multi-cooker container.
- Mix carefully and select the “Stew” program. Set the timer for 30 minutes.
- Add literally ½ tbsp to the multicooker container. boiled water.
- Cook until the beep sounds, stir and serve.
- We use greens for decoration.
Chicken with pasta
For this recipe, you do not need to boil the pasta separately and mix it with the prepared chicken. Everything can be cooked in one bowl, without the pasta sticking together, and the chicken will be tender and flavorful - an ideal dinner option for the whole family.
Ingredients:
- chicken breast – 250 g
- durum pasta - 200 g
- onion - 1 pc.
- tomatoes - 2 pcs.
- greens - 1 bunch
- vegetable oil - 10 g
Cooking method:
1. Cut the meat into small pieces. Pour oil into the multicooker bowl and place the chicken on the bottom. Activate the “Extinguishing” mode, close the lid.
2. After 15 minutes, add chopped tomatoes and herbs to the meat, stir, simmer with the lid closed for another 25 minutes.
3. Add pasta from the pack to the almost finished fillet, fill with water to about half the height of all the products in the bowl. Mix everything carefully and cook with the lid closed for about 15 minutes.
Vegetable stew with chicken
In this dish, you can also change the composition as you wish.
Approximate set of ingredients:
- poultry fillet – 0.4 kg;
- potatoes - 3 tubers;
- carrots, onions and zucchini - 1 pc.;
- tomatoes – 2 pcs.;
- garlic – 2 cloves;
- water – 100 ml;
- oil, salt, spices, herbs - to taste.
Sequencing:
- Prepare and cut vegetables and meat.
- Pour oil into the bowl of the device, start the “Frying” program and add the onion. When browned, add the fillet.
- A little later, add all the other vegetables, sprinkle with salt and spices. Mix.
- Pour in water and run the “Extinguishing” program for 90 minutes.
Place on plates and sprinkle with fresh herbs.
Chicken chakhokhbili
This traditional Georgian dish seems to have been originally intended for a slow cooker, as it requires a long simmer. Moreover, you can also use a universal kitchen appliance to pre-fry chicken.
Ingredients:
- chicken legs - 4 pcs.
- tomatoes - 6 pcs.
- onion - 2 pcs.
- garlic - 4 cloves
- parsley, cilantro, basil - 1 sprig each
- dry white wine - 0.5 cups
- olive or sunflower oil - 3 tbsp. l.
- saffron - 1 pinch
- khmeli-suneli seasoning - 0.5 tsp.
- salt - 1.5 tsp.
- ground black pepper - 1 pinch
Cooking method:
1. You can take a whole chicken and cut it into small pieces. Or use chicken legs.
2. Activate the “Frying” mode. Heat the oil, fry the meat with the lid closed, turning occasionally, about once every 15 minutes.
3. While the bird is cooking, prepare other ingredients: cut the onions and tomatoes into cubes, chop the garlic and herbs.
4. Place onions in a slow cooker, mix with meat, and fry. Add garlic and tomatoes, pour in wine. Continue to do all this on the “Frying” program.
5. Change the “Frying” mode to “Stewing” and cook the dish for 60 minutes with the lid closed. 10 minutes before readiness, add herbs and spices.
6. The chicken literally melts in your mouth, the meat easily separates from the bone, and the sauce is very tasty and aromatic.
Step-by-step recipe with potatoes
It is impossible to spoil such a dish, and a slow cooker allows you to preserve its benefits to the maximum.
Required components:
- chicken meat - kilo;
- potatoes – 7-8 tubers;
- garlic – 3 cloves;
- laurel, peppercorns, salt, spices - to taste.
How to cook:
- Prepare the meat; the skin can be removed or left on. Cut into portions. You can use any part of the chicken carcass: fillet, drumsticks, thighs, wings.
- Cut the peeled tubers into cubes.
- Grease the bowl of the device with oil, lay out the potatoes and meat in layers, sprinkling each with salt, pepper and chopped garlic. Pour in a little water.
- Run the “Quenching” program for an hour and a half.
If the potatoes and chicken were chopped coarsely, it may take 2 hours. If desired, at the end of cooking, you can sprinkle the dish with chopped hard cheese.
Chicken liver with sour cream sauce
Tender poultry liver in sour cream sauce is a very healthy dish for both adults and children. At the same time, by cooking it in a slow cooker, you preserve the maximum amount of nutrients contained in fresh liver.
Ingredients:
- chicken liver - 0.5 kg
- sour cream - 4 tbsp. l.
- onion - 1 pc.
- champignons – 200 g
- flour - 0.5 cups
- water - 1 glass
- vegetable oil - 1 tbsp. l.
- salt, pepper - to taste
Cooking method:
1. Clean the liver from veins and film, rinse with water, cut into small pieces. Cut the onion into half rings and the champignons into halves.
2. Grease the bottom of the multicooker with vegetable oil, add mushrooms and onions. Activate the "Bake" mode and cook the onions and mushrooms for 5-7 minutes.
3. Add the liver, add salt, and cook in the same mode for another 8–10 minutes. Stir occasionally.
4. While the liver is cooking, combine flour with water and sour cream, add pepper, salt, and spices. Pour the resulting sauce over the liver, set the “Stew” mode and cook for another 60 minutes.
5. The liver in the slow cooker turns out very tender, bon appetit!
Delicious chicken with frozen vegetables
Instead of fresh vegetables, you can use frozen ones. In many cases, this saves time, especially if the dish needs to be prepared very quickly.
The set of products is minimal:
- poultry fillet – 0.6 kg;
- frozen vegetables – 0.6 kg;
- tomato paste – 2 tbsp. l.;
- salt and spices - to taste.
Sequencing:
- Cut the fillet into medium-sized pieces.
- Rinse the frozen food slightly under warm water to remove the ice.
- Start the “Frying” program and fry the meat for 12-15 minutes.
- Add vegetables, season with tomato, salt and spices.
- Start the “Extinguishing” program.
Now you can forget about the dish for an hour. After the sound signal, take a sample.
The final cooking time depends on the specific multicooker model, as they may differ in performance and modes. The most successful programs for simmering meat and vegetables are “Stewing”, “Baking”, “Roasting”.
