Chicken is the product that you need to often include in your daily diet. Poultry is not only tasty, but also dietary. It is useful both for those who seek to lose extra pounds, and those who, due to health reasons, are forced to adhere to a strict diet.
Chicken dishes will be even more useful if you cook them not in a pan, pan or oven, but in a slow cooker. Everything will be prepared with the preservation of useful trace elements in products. In a slow cooker, you can cook chicken, soup, cabbage soup, meatballs, aspic, pilaf, stew and even roast.
Multicooked Chicken Soup
Product Composition:
- Dill - one bunch.
- Chicken breast (along with cartilage) - one kilogram.
- Macaroni - four hundred grams.
- Tomatoes - half a dozen.
- Onion - two heads.
- Black pepper - two pinches.
- Eggs - three pieces.
- Large carrots - one root crop.
- Salt - two pinches.
- Olive oil - a quarter cup.
How to make soup
Chicken recipe soup in a slow cooker turns out to be rich and tasty. While the chicken is thawing, tomatoes and carrots must be washed. Peel the carrots from the carrots. Together with tomatoes, cut into fairly large cubes. Separate the onion from the husk also into cubes. In the dishes measure the right amount of pasta. When the main components for the chicken dish in the multicooker are prepared, you can turn on the unit and pour oil into the bowl. Cook in the "Frying" mode for ten minutes.
First place the carrots and onions in the bowl. Fry them for six to seven minutes. After adding tomatoes, ground pepper, salt and cook for a couple more minutes. Then put in the bowl of pasta, chopped chicken breasts and pour hot water. Chicken soup in a slow cooker will be cooked in the “Soup” mode for fifteen minutes.
During this time, beat the eggs in a blender and finely chop the dill. After the signal to complete the cooking, let off the steam and carefully lift the lid. Pour whipped eggs in a thin stream, constantly stirring. Add the last ingredient - dill greens - and mix well. Let it brew for fifteen minutes. Fragrant and rich first chicken dish in a slow cooker to serve for dinner, seasoned with sour cream.
Cabbage soup dietary in the multicooker
Essential Ingredients:
- Chives are a bunch.
- Chicken fillet - six hundred grams.
- Potato - five fruits.
- Salt is a pinch.
- Young cabbage - six hundred grams.
- Onions - two fruits.
- Pepper - on the tip of a knife.
- Tomatoes - half a kilogram.
- Carrots - three hundred grams.
- Oil - a quarter cup.
Cooking process
Chicken cabbage soup in a slow cooker is prepared very simply. As with any similar recipe, all vegetables need to be peeled and washed. Wash meat and chives. Clear young cabbage from a pair of leaves. All prepared products for a chicken dish in a slow cooker need to be chopped. Grate the carrots. Cut onion heads and tomatoes into cubes. Now you need to start frying vegetables. To turn on the multicooker and to establish the Frying mode. Set the timer for fifteen minutes. First, fry the carrots and onions, and then the tomatoes.
After the program is completed, pour two and a half liters of water into the bowl, add salt and pepper. Cut the chicken into slices and also place in the bowl of the multicooker. Having changed the mode to “Soup”, set the timer on the panel for one hour. Close the slow cooker and start cooking the dish. Cut the potatoes into small cubes. Finely chop the young cabbage with straws and after twenty minutes add it and cubes of potatoes to the future cabbage soup. Chop green onions and put in the bowl last. Do this ten minutes before the timer ends. After the finish signal, such a delicious chicken dish in the slow cooker as diet cabbage soup is ready.
Jellied chicken meat in a slow cooker
Grocery list:
- Chicken legs - one kilogram.
- Garlic - a few cloves.
- Chicken legs - one kilogram.
- Bay leaf - a few pieces.
- Carrots - one root crop.
- Pepper - seven peas.
- Salt is a tablespoon.
- Nutmeg - half a teaspoon.
- Onions are two medium fruits.
Cooking according to the recipe
First you need to prepare the meat. Pour boiling water over the chicken legs for half an hour, and then easily peel them from the skin and cut off the claws. Place the washed legs along with the legs in a slow cooker. Fill completely with water and turn on the "Extinguishing" mode. Cook meat for one hour. Then drain the broth and rinse the meat well. Re-lay the meat in a multicooker bowl. Add onions, bay leaves, carrots, allspice and salt. Pour boiling water so that the ingredients are covered by a half centimeter.
Jellied chicken in a slow cooker is cooked in the “Stew” mode under a lid for four hours. At the end of cooking, remove meat and vegetables from the bowl. Send chopped garlic to the broth, stir and let it brew, covering the lid for fifteen minutes. This time is enough for the meat to be carefully separated from the bones and divided into fibers by hand. Chop the carrots and arrange them together with the chicken in prepared forms. Pour the infused broth into the forms with the meat and let it cool. After that, the chicken jelly prepared in the multicooker is placed until completely frozen in the refrigerator.
Chicken cutlets in a slow cooker
The list of ingredients:
- Onions - four hundred grams.
- Minced chicken - one kilogram.
- Eggs - three pieces.
- Potatoes - half a kilogram.
- Salt - a pinch (to taste).
- Flour - half a glass.
- Black pepper - two pinches.
- Oil - a quarter cup.
Cooking cutlets
Cooked chicken cutlets in a slow cooker always turn out more tender and juicy. Initially, you need to do the preparation of products. Coarsely chopped peeled onion, chop in a blender and put in a bowl. Add chicken meat to the onion. Rub the peeled potato tubers through a grater, squeeze out the excess juice with your hands and transfer to a bowl. Here, beat the eggs, sprinkle with salt and black pepper.
Thoroughly mix all the minced meat components together. Place the minced chicken in a food bag and beat it on the table for three to four minutes. This will give the cutlets splendor. Pour oil into the bowl and turn on the slow cooker in the "Frying" mode for half an hour. Hands to form cutlets from minced meat, roll them in flour and fry in a slow cooker for five minutes on both sides. Serve with side dish and vegetables.
Chicken meat pilaf in a slow cooker
What products will be required:
- Seasoning for pilaf - dessert spoon.
- Garlic is one whole head.
- Rice - two glasses.
- Pepper - half a teaspoon.
- Onion - three pieces.
- Chicken legs - three pieces.
- Carrots - two pieces.
- Salt is a dessert spoon.
- Oil - eighty milliliters.
Step cooking
Thanks to the multicooker, chicken pilaf is cooked much faster than in a cauldron, and it turns out friable and fragrant. In turn, it is necessary to prepare all the ingredients for cooking. Rice first, then rinse several times until clean and clear water. Wash the chicken and cut into slices. Remove all layers of husk from the onion heads. Wash and cut in half rings, and grate the peeled carrots. All products for chicken pilaf in a slow cooker are prepared.
Pour oil into a multicooker bowl and place pieces of meat in it. Install the program “Frying” and fry the meat from all sides for ten minutes. Next lay the carrots and onions. Add seasoning, salt and pepper. Fry, not forgetting to turn over, another ten minutes. Pour the prepared rice into the bowl, pour boiling water two centimeters higher and stir well. In the center of the bowl with the fried ingredients, put a whole head of garlic and gently squeeze it. Reset the mode to "Milk porridge." Set the time - sixty minutes. Cook pilaf with chicken until cooked. After cooking, let it stand for another twenty minutes, after which it can already be arranged in bowls.
Stew with chicken cooked in a slow cooker
Products for stews:
- Water is one glass.
- Chicken fillet - seven hundred grams.
- Zucchini - two pieces.
- Carrots - two pieces.
- Potatoes - five pieces.
- Garlic - three cloves.
- Salt is a dessert spoon.
- Oil - six tablespoons.
- Pepper - three pinches.
- Dill is a third of the beam.
- Parsley is a third of the bunch.
- Tomatoes - four pieces.
- Onion - two pieces.
Cooking stew
Chicken stew in a slow cooker is one of those dishes that can be cooked often throughout the year. The usual preparatory process you need to start with the vegetables included in the recipe. Pre-peeled and washed potatoes and carrots chopped into cubes. From young zucchini, cut the peel and also cut into cubes. Wash the red tomatoes and cut them into small pieces at will. Chopped peeled onions into thin half rings, and chop the cloves of garlic with a knife into thin slices. Then you must wash the chicken meat, dry it with paper towels and cut into small pieces.
Set the “Baking” program to the multicooker and pour oil into the bowl. Set the time is thirty minutes. During them, in turn, fry, adding one after another, chopped onions, pieces of chicken, potatoes, carrots, zucchini and tomato. After half an hour, change the multicooker mode to “Quenching”, pour hot water, season with spices, mix gently and simmer until cooked for an hour and a half. After the signal, open the lid and arrange the cooked chicken stew with vegetables on plates. Garnish with finely chopped greens, if desired, and serve for dinner.
Roast chicken legs in a slow cooker
Ingredients for Roast:
- Adjika - four tablespoons.
- Chicken legs - six pieces.
- Canned beans - one jar.
- Spices and seasonings to taste.
- Carrots are one thing.
- Potato - five hundred grams.
- Bay leaf - two little things.
- Onion - two heads.
- Water is five hundred milliliters.
How to cook roast
Roast chicken in a slow cooker can be called a healthy dish, quite satisfying and also inexpensive. Be the first to peel and wash the potato tubers and cut them into small cubes. Thoroughly chopped, peeled and washed onions and carrots in half circles. Wash the chicken legs well. Dry with napkins and place the multicooker bowls on the bottom. Sprinkle with cooked spices and seasonings to your liking, and then spread the chopped vegetables.
Transfer canned beans from a jar into a colander. Rinse well and also put in the multicooker bowl. Pour all the ingredients of the future stew with 500 milliliters of cold water. Stir and cook in the "Stew" mode for forty minutes. When ten minutes remain before the end of the process, you need to carefully open the lid and add adjika and bay leaves to the bowl. At the end of cooking, put the tasty and healthy chicken roast in a slow cooker with vegetables into plates and serve for dinner. Such an easy and satisfying dish will appeal to everyone, without exception.