How to cook chicken breast in a slow cooker. Breast in a slow cooker: whole, in pieces, stuffed, in the form of a soufflé and steamed

There are many quick ways to prepare food, and modern kitchen appliances help us in many ways. Today we will look in detail at a recipe that makes delicious chicken in foil in a slow cooker, and even a novice cook can bake it. There is no shame in serving this dish on a holiday table, but you can pamper your loved ones at a family dinner any day.

You can bake chicken in a slow cooker either whole or by cutting it into pieces. In principle, both chicken legs or breasts and fillets are suitable for cooking. For the holiday table, it is best to cook chicken in a slow cooker, baked whole in foil. With a gorgeous toasted appearance and incredible aroma, this dish will be a hit on your table.

Every housewife can cook chicken in foil in a slow cooker. The minimum set of necessary ingredients and labor costs for cooking make this dish simply ideal. For cooking, choose a chicken carcass comparable in size to the multicooker bowl, otherwise it will not fit entirely and will have to be cut.

Ingredients

Chicken - 1 carcass
Garlic - 6 cloves
Vegetable oil
Seasoning for chicken
Sour cream - 200 gr.

How to bake chicken in a slow cooker in foil

1. We start cooking by preparing the main ingredient. If you have frozen chicken, leave it to defrost in cold water. Depending on the carcass and the degree of freezing, this may take up to 3 hours. The big advantage is using chilled chicken.

2. Place the chicken carcass on the table. In a bowl, mix the spices with salt (read the ingredients of the spices carefully, because it may already contain salt), then thoroughly wipe the chicken on all sides.

3. Peel the garlic cloves, cut them in half and rub the carcass with them. You don’t have to throw away the used pieces, but carefully put them in various recesses.

4. Now coat with sour cream. It should be fatty, preferably more than 20% fat.

5. Take foil and measure out a piece 2.5 times larger than the chicken. Place the bird in the center and carefully wrap it in foil, carefully pressing the edges. Do not leave gaps or holes, otherwise juice will leak out of them during cooking. Leave the carcass wrapped in foil in the refrigerator for 30 minutes. During this time, the bird will be well soaked in the marinade.

6. Lightly grease the multicooker bowl with vegetable oil. Place the chicken breast side down in a bowl, set the multicooker to “Baking” and set the time to 50 minutes. After the end of the program, carefully remove the baked chicken and unwrap the foil. The carcass must be completely ready. If you like your chicken fried, then return it to the slow cooker and lightly fry on the same setting for 12 minutes.

Chicken breast is tasty, tender and dietary meat. It is affordable and can be purchased at any grocery store for a small price. The meat of this part of the chicken is very nutritious and at the same time low in calories, 100 grams contains only 110 calories.

And for some reason many people consider this part of the chicken carcass to be dry, and use it to make cutlets or chops in batter. But you can make many other, more delicious treats from breast meat.

It is worth noting that it turns out especially tasty and juicy in a slow cooker. In addition, it can be supplemented with vegetables, potatoes and seasonings. The result is a delicious treat for an evening family dinner. So how can you make these dishes at home? The following cooking recipes will help with this.

Baked chicken breast in a slow cooker

How to do:

Pour sour cream into a medium bowl and add spices and ground black pepper;

Peel the garlic cloves and cut them into small pieces or squeeze them with a garlic clove;

Place the garlic in the sour cream and mix everything until the structure is uniform;

Rinse the fillet with cool water, remove the skin and wipe with a paper towel;

A piece of cheese is grated with a medium grater;

Then grease the multicooker container with vegetable oil on all sides;

Dip chicken breasts in sour cream sauce and roll in it until it completely covers the meat;

Place chicken breasts in sauce in a slow cooker and pour in the remaining sour cream;

Place cheese shavings on top of the meat;

Set the “Baking” program and leave to cook for 40 minutes;

The finished dish can be served with mashed potatoes.

Recipe for chicken breast with vegetables in a slow cooker

For cooking you will need:

500 grams of chicken breast;
One carrot;
Sweet pepper – 1 piece;
Onion – 1 piece;
80 ml sour cream;
Tomato - medium spoon;
30 ml boiled water;
A little olive oil;
A little salt;
Curry seasoning - to your taste;
A piece of fresh ginger;
Pitted olives - at your discretion.

How long to cook - 60 minutes.

The level of calories per 100 grams is 202.

Let's start cooking:

Rinse the chicken breast in cold water. Remove the skin from it and cut into small pieces;
Pour olive oil into the multicooker container, set the “Baking” program and select a cooking period of 50 minutes;
Place pieces of meat into heated oil and leave to simmer for 10 minutes;
Meanwhile, prepare the vegetables. Peel the carrots and onions and cut them into small cubes;
Cut the sweet pepper in half, peel the seeds, remove the stem and cut into small squares;
Add the chopped vegetables to the chicken meat, mix and continue cooking for another 20 minutes;
Rub a piece of ginger with a fine grater, cut the olives into two parts. Place everything in a slow cooker and mix;
Then prepare the sauce. Put a tomato in a cup, add sour cream, add water. Stir everything until smooth;
Next, add salt and curry seasoning to the sauce and mix thoroughly;
Pour this mixture over the chicken and vegetables. Leave everything to cook for another 20 minutes;
After this, put the dish on a plate, decorate with herbs and serve.

Steaming in a slow cooker

The following components will be required:

One chicken breast;
80 ml sour cream;
A pinch of ground paprika;
1 small spoon of curry;
A little salt;
Foil.

Cooking time – 2 hours.

The calorie level per 100 grams is 160.

Let's start cooking:

Rinse the fillet with cool water and place it on a paper towel;
Place the sour cream in a small bowl, add salt, paprika, curry and mix everything well. You should get a homogeneous mixture;
Next, coat the chicken breast with this sauce on all sides; it should completely cover its entire surface. Leave to marinate for 30-40 minutes in a closed container;
Then we spread the foil, put the meat in it and wrap it. We leave a small hole in the middle from which steam will subsequently escape;
Pour water into the multicooker and place a wire rack on the top;
Place the wrapped fillet on the grill and cover with a lid;
Select the “Steam” program and leave to cook for 45 minutes;
After this, carefully open the foil and remove the breast;
The meat can be served with a side dish of boiled vegetables and potatoes.

, which is definitely worth keeping in your bookmarks. Chicken soup will help you out more than once in a variety of situations.

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Potatoes with chicken breast in a slow cooker

Components:

Half a kilogram of chicken breasts;
Potatoes – one and a half kilograms;
Onion - 1 head;
Sour cream with 20% fat content – 270 ml;
5-6 garlic cloves;
Seasonings for chicken meat - at your discretion;
A little curry;
A pinch of pepper mixture;
Salt - to your taste;
Vegetable oil.

Cooking period: 1 hour 10 minutes.

Calorie content per 100 grams – 215.

How to prepare:

First of all, thoroughly wash the potatoes and remove the skin from them;
Cut the peeled tubers into strips or slices. You can cut at your discretion - into cubes, circles, strips;
Peel the onion and cut into half rings. Place in a bowl;
Let's make the sauce. Pour sour cream into a bowl and add a little curry and seasoning for chicken;
Remove the peel from the garlic cloves and crush them with a crush or chop them into small pieces with a knife;
Add garlic to sour cream, mix everything until smooth;
You can also add salt and a mixture of peppers to the sauce. Mix everything;
Rinse the chicken fillet with cool water and wipe with paper napkins. We remove the skin from it;
Place it in the sour cream marinade and roll it in it. The marinade should completely cover the meat;
Lubricate the multicooker container thoroughly with vegetable oil on all sides;
Place the breasts in the sour cream mixture in a multicooker cup;
We also place the potato pieces in the marinade mixture, mix and place together with the marinade on the surface of the meat;
At the end we close everything with onion half rings;
Select the “Baking” program, set the time to 45-50 minutes, cover with a lid;
The finished treat can be placed on a plate and served.

How to cook breast in sour cream in a slow cooker

What you will need:

Half a kilo of chicken breast;
A glass of sour cream with 20% fat content;
Hard cheese slice 100-150 grams;
2 cloves of garlic;
Large onion – 1 piece;
Vegetable oil;
1 small spoon of curry;
A little salt and ground black pepper.

How long should it cook - 50 minutes.

Calories in 100 grams – 200.

How to cook:

Rinse the chicken fillet with cold water and dip with paper napkins;
Remove the skin and cut the chicken meat across the grain into small pieces;
Remove the skin from the onion. Cut the onion into half rings. You can use more onions, this will make the meat more aromatic and tastier;
Spray the multicooker container thoroughly with vegetable oil;
We put chicken pieces there, season them with spices, and add some salt. Select the “Baking” program and time 35 minutes;
After about 10 minutes, add the onion pieces. Mix everything, leave to fry all together for about 15 minutes;
Rub a piece of cheese into large shavings;
Remove the skin from the garlic cloves and cut them into small pieces;
Pour sour cream into a cup, add cheese shavings, garlic and mix;
Then pour the sour cream mixture over the meat, mix and leave to simmer until the beep sounds, about 10 minutes;
Place the finished dish on a plate and place it on the table.

Before cooking, chicken breast can be kept in the marinade for about 2-3 hours. As a marinade, you can use mayonnaise with spices, mustard, kefir or just spices;
You can use mayonnaise instead of sour cream. But in all cases, it is better to add sour cream, because it will add nutrition and tenderness to the meat;
Be sure to season with spices, they will add flavor and juiciness;
You can also add fresh herbs - parsley, dill, green onions, celery. Herbs will add an amazing aroma;
Ready meat can be served with a sauce made from wine, sour cream, broth and flour. All these components need to be mixed and boiled until thick. All ingredients can be taken at your discretion, most importantly, in equal quantities.

Chicken breasts cooked in a slow cooker turn out much tastier than fried in a frying pan or baked in the oven. It is in the slow cooker that they retain their aroma and juiciness. Once cooked, they turn out amazing and incredibly tender.

Bon appetit!

Chicken breasts are a delicious dietary product. They contain a minimal amount of fat and a lot of protein. There are many options for preparing breasts - they can be fried, baked, stewed with sauce or vegetables. However, the easiest way to cook chicken breast is in a slow cooker. This option only requires the housewife to process the products appropriately. The miracle helper - the multicooker - will do the rest.

Chicken breast in the Redmond multicooker

We offer a recipe for chicken fillet with potatoes and incredibly tasty sour cream sauce. To prepare this dish we will need:

potatoes - 1.2 kg;
chicken breast - 3 pcs.;
sour cream - 350 g;
vegetable oil - 20-30 ml;
garlic - 4 large cloves;
chicken seasoning;
black and allspice;
curry;
salt.

Cooking chicken breasts in a slow cooker

First we process all the products. Remove chicken breasts from bones and skin and cut into medium pieces. Cut the pre-peeled and washed potatoes into large cubes. To prepare the sauce, take sour cream, add crushed garlic, curry, black pepper and chicken seasoning. We do not add allspice to the sauce. Dip the breast pieces into the prepared sauce and place them in a multicooker saucepan, pour a little oil on the bottom. Place the chopped potatoes into the bowl with the sauce and mix well. Place the sauce-coated potatoes on top of the breasts and sprinkle with allspice. Close the multicooker lid tightly and set the “Baking” mode on the display for 50 minutes. After the signal, the chicken breasts in the slow cooker with potatoes will be ready. All that remains is to place the dish in a beautiful serving bowl and serve, sprinkled with herbs.

Simple recipe

Baked chicken breast in a slow cooker turns out very tender and tasty. To prepare such a dish, the housewife will need a minimum of time and products.

So, first, let's take care of the ingredients:

chicken breasts;
favorite seasoning for chicken;
salt;
vegetable oil.

Now let's look at cooking chicken breast in a slow cooker. The meat should be freed from skin and bones, washed thoroughly and allowed to dry or blot with a napkin. Make a longitudinal cut in the middle of each piece. Rub the breasts with salt and seasonings. Place the breasts in a bowl and let sit for about 20 minutes to soak the meat in the spices. If you are not in a hurry with lunch, then the soaking time can be increased. Some housewives prefer to prepare the meat the night before in order to serve incredibly flavorful chicken breasts to their family for breakfast; they will cook very quickly in a slow cooker. Before placing the ingredients in the multicooker bowl, it should be greased with vegetable oil. For baking and frying, nutritionists recommend using cold-pressed oil. The prepared breasts are placed in a slow cooker and cooked for 15-20 minutes in the “Baking” mode. Then turn it over to the other side and cook for another 15 minutes in the same mode. That's all! The aromatic baked chicken breast in the slow cooker is ready, you can invite your family to the table. Bon appetit!

Stuffed chicken breast

This slow cooker chicken breast recipe is perfect for people watching their weight. After all, white meat and vegetables are a classic option for any diet. And most importantly, chicken breasts in a slow cooker according to this recipe are prepared without a single drop of oil, which is undoubtedly important in dietary nutrition. Breasts in their own juice turn out very tender, tasty and aromatic. They can be filled with mushrooms, vegetables, cheese, herbs, pineapple or orange, which allows for maximum variety in the dish.

Necessary products and preparation process

This recipe requires the use of the following ingredients:

chicken breasts - 2 pcs.;
Brussels sprouts - 400 g;
garlic - 3 large cloves;
greenery;
salt, spices;
dried rosemary.

Chicken breasts are washed, dried, and removed from bones and skin. Greens and cabbage are also thoroughly washed and placed in a colander to drain. The breast is divided into 4 parts. An incision is made in each piece to create a kind of pocket. Several stalks of greenery, 2-3 halves of a clove of garlic, and dried chopped rosemary are placed in it. Rub the breast with salt and spices. Brussels sprouts are cut into halves, large heads of cabbage into quarters. You should cut strictly according to the stalk, otherwise the leaves will begin to fall apart. Small cabbage can be left whole. Place prepared cabbage on the bottom of the multicooker bowl, and place pieces of meat on top of it. Close the lid and set the “Extinguishing” mode for 35 minutes. Cooking time may vary depending on the power of the appliance. After the sound signal, a tasty and healthy dietary dish will be ready.

Steamed chicken breast

The following recipe for chicken breast in a slow cooker will also appeal to diet followers. To prepare this dish you will need a minimum of ingredients, but the result will be amazing. Steamed meat turns out tender, just melting in your mouth.

We will need the following products:

chicken breasts - 2 pcs.;
soy sauce - 25-30 ml;
seasonings

Chicken breasts are washed under cold running water and dried with paper napkins or a towel. Then they are laid out on a cutting board and all films, skin, cartilage and pieces of fat are carefully cut off. After processing, the breasts are rubbed with spices; there is no need to add salt, since soy sauce itself is quite salty. Pour soy sauce, any seasoning for chicken and prepared breasts into the baking sleeve. Release the air from the sleeve and tie it tightly. Pour water into the multicooker bowl - about 5-6 multi-cups. If you need the meat to cook faster, it is better to pour boiling water. After this, a special container for steaming dishes is inserted into the bowl and a sleeve with breasts is placed in it. Close the lid of the device and set the “Steam” mode for 35-40 minutes.

Chicken breasts with vegetables

Chicken breasts in a slow cooker with vegetables are a great dish for dinner. It will also appeal to lovers of Asian cuisine, as soy sauce and rice vinegar are used in its preparation.

Required Products:

chicken breasts - 2 pcs.;
flour - 100 g;
bell pepper - 200 g;
zucchini - 1 pc.;
rice vinegar - 30 ml;
soy sauce - 30 ml;
garlic - 1 large or 2 medium cloves;
sugar - 1 tbsp. l.;
vegetable oil - 30 ml.

The washed and dried chicken breast is cut into strips and thoroughly dredged in flour. Pour oil into the multicooker bowl and turn it on to the “Frying” mode. When the oil is hot, add the meat and fry. At this time, the vegetables are prepared: the garlic is finely chopped, the zucchini along with the peel is cut into cubes or thin circles, the bell pepper is cut into half rings or strips. Place the fried breasts in a plate, and place the garlic in the multicooker bowl and fry it for half a minute, then add the rest of the vegetables and continue frying for another 5-7 minutes. Then the fried breast pieces, soy sauce, rice vinegar and sugar are again placed in the multicooker bowl. Mix everything, close the lid and set the “Extinguishing” mode for 5 minutes. The multicooker signal will notify you that the dish is ready.

Rules for serving chicken breasts

Before serving, chicken breasts must be cut into portions and transferred to a serving plate. Any porridge, rice, potatoes, pasta, or vegetable dishes can serve as a side dish. Also, chicken breast can be used as an independent dish, served only with sliced bread, pickles and marinades. Various homemade sauces can be an excellent addition to ready-made chicken breasts: tomato, sour cream, garlic, etc.

Before stewing or baking, chicken breast can be marinated in mustard, kefir or spices for about 4-6 hours. This will make the taste of the dish more rich, and the breast itself will become juicy and tender. The spices indicated in the recipes can be changed according to taste preferences. You can also add any herbs suitable for poultry meat. To reduce cleanup to a minimum after preparing a baked chicken breast, the prepared meat is first placed in a baking sleeve, and then in the multicooker bowl. After this preparation, the bowl remains absolutely clean.

When choosing meat to prepare a particular dish, an experienced housewife already knows in advance what it will be like. This especially applies to chicken, the meat of which, with different methods of heat treatment, can turn out either juicy and soft, or rather dry.

If any part of a chicken carcass can always be boiled, then for baking it is better to take thighs or drumsticks, because white breast fillets dry out a lot in the oven.

But if you have a slow cooker, then chicken fillet can be cooked in it. Even the simplest model has a “Baking” function. By setting this mode, you can not only bake a pie, but also bake meat.

During baking, conditions are created inside the bowl under which even such “capricious” meat as breast fillet is well baked, remaining juicy. This effect is achieved due to the abundance of steam in the bowl and the accumulation of condensation on the inside of the lid.

Before baking, the fillet can be marinated using your favorite spices, seasonings and sauces.

Chicken meat cooks quickly, especially the breast, so it does not require long marinating. 30 minutes is enough for the fillet to be saturated with the aroma of seasonings.

The fillet can be baked without additional ingredients or use juicy vegetables: onions, tomatoes, eggplants.

If you place slices of cheese on the meat, it will become covered with a melted crust and acquire a piquant taste.

Many housewives bake fillets in foil. This method is quite justified, since you can cook the meat in portions. At the same time, meat and vegetable juices remain in the foil, making the meat even juicier and softer.

But before you use foil, remember that it can ruin the coating of the bowl - it’s not for nothing that they advise not to use metal utensils. Therefore, some housewives purchase a second bowl for baking food in foil. And others - before putting meat wrapped in foil (or something else) into the bowl, put a sheet of parchment in it.

If you do decide to use foil, try to ensure that the packaging is without sharp corners that could scratch the bowl.

The cooking time for chicken fillet depends on the power of your multicooker. If its power is high, then the dish can be removed from the bowl after 30 minutes. If the multicooker is running low, the baking time increases by another 20–30 minutes.

Chicken fillet baked in a slow cooker: in sour cream sauce

Ingredients:

chicken fillet – 600 g;
sour cream – 200 g;
garlic – 3 cloves;
salt;
black pepper;
cheese – 120 g;
sunflower oil – 10 g.

Cooking method

Rinse the fillet with cool water and pat dry with a paper towel. Sprinkle with pepper and salt, rub the spices into the meat, leave it on the table for 15 minutes to marinate.
Prepare the sauce. Place sour cream in a bowl, add a little salt and garlic pressed through a garlic press. Stir.
Place the fillets in a greased bowl. Place the container in the multicooker.
On the display, set the “Baking” or “Roasting” program. Cook for 10 minutes.
Grate the cheese on a medium grater.
Turn the meat over to the other side. Pour over the prepared sauce. Cover with cheese. Bake the fillet for another 20 minutes.
Place on a plate, sprinkle with herbs.

Chicken fillet baked in a slow cooker: with onions and carrots

Ingredients:

chicken fillet – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
mayonnaise – 50 g;
seasoning for chicken – 1 tsp;
sunflower oil – 10 g;
cheese – 120 g.

Cooking method

Cut the fillet into portions. Marinate in a mixture of mayonnaise and chicken seasoning, refrigerating for 30 minutes.
Cut the carrots into circles 5–10 mm thick, the onions into wide rings.
Pour oil into a bowl and heat in baking mode. Place the meat. Fry until light brown. Place on a plate.
Place onion mixed with carrots in a bowl. Place meat on vegetables. Close the lid. Bake for 20 minutes.
Open the multicooker, sprinkle the meat with grated cheese. Cook in the same mode for another 10–15 minutes.

Advice: If your multicooker has high power, add 70–100 ml of water along with the vegetables. She won't let them burn.

Chicken fillet baked in the oven: in foil

Ingredients:

chicken fillet – 3 pcs.;
onion – 1 pc.;
tomatoes – 1–2 pcs.;
cheese – 120 g;
sunflower oil – 20 g;
dried basil – 1/3 tsp;
garlic – 3 cloves;
soy sauce – 1 tsp;
salt - optional.

Cooking method

Wash the fillet, dry it, put it in a container. Sprinkle it with basil, add soy sauce and oil. Stir. Leave in a cool place for half an hour.
Cut the onions and tomatoes into rings. Finely chop the garlic.
Prepare three squares of foil so that the edges can be raised, creating a kind of plate.
Place onions and garlic in the middle of the foil and place the fillet on them. Place tomatoes on top of the meat and sprinkle generously with grated cheese. Lift the edges of the foil and secure them well together, leaving a small hole in the middle.
Carefully place these packets into the bowl. Pour some water into the bottom. Close the lid. Install the "Baking" program. Cook for 30 minutes.
Turn off the multicooker. Open the lid and let the foil cool slightly. Place fillet portions on plates.

Chicken fillet baked in a slow cooker: in tomato sour cream sauce

Ingredients:

chicken fillet – 3 pcs.;
sour cream – 70 g;
tomato ketchup – 70 g;
garlic – 2 cloves;
coriander – 1/3 tsp;
salt;
paprika.

Cooking method

Wash the fillet and pat dry with paper napkins.
Mix sour cream with ketchup, garlic passed through a press and spices.
Coat the meat with sauce and leave to marinate for 30 minutes.
Wrap each fillet in foil so that the juice does not leak out of the package during cooking.
Place the wrapped fillets in a bowl. Add a little water (to cover the bottom). Set the "Baking" mode. Cook for 30 minutes.
Cool the finished meat slightly in the foil, then cut into portions.

Note to the hostess

The fillet cooks very quickly, so there is no need to keep it in the slow cooker for longer than the allotted time.

By adding other spices and herbs each time, you will always get baked fillet with a completely new taste and aroma.

What dish is prepared from dietary and low-calorie meat, recommended by nutritionists as an indispensable attribute of a healthy diet?

That's right - chicken breast baked in a slow cooker and prepared according to our recipes turns out tender and juicy, it will satisfy your hunger and will not add extra weight. Baking it into a miracle will not be difficult for your assistant, however, to get the most delicious result, you will need to take into account some tricks.

Every housewife knows that chicken fillet is not always tasty, even though it is the healthiest part of the chicken. It is quite dry, and preparing white meat so that it is easy to chew and literally melts in your mouth is not very easy, but nevertheless possible.

Cooking in a slow cooker prevents moisture from evaporating from the meat. And the variety of marinades and sauces allows you to cook delicious dishes in it. For example, baked chicken fillet in a slow cooker using foil turns out very soft and tender.

Recipe for baked chicken with cheese in foil in a slow cooker

This tandem of cheese and tomatoes, combined with the foil used, allows you to saturate the chicken meat with vegetable juice and the aroma of melted cheese. The dish turns out tasty and healthy, and it doesn’t require much cheese.

If you are still afraid of gaining extra pounds, you can remove the cheese crust before eating. This has almost no effect on the taste characteristics of the meat.

Ingredients

Chicken fillet - 3 pcs.;
Hard cheese - 100 g (6 thin slices);
Onion - 1 pc.;
Tomatoes - 2 pcs.;
Spices for chicken - 1 tsp;
Salt - 2 tsp;
Foil - for wrapping.

How to properly cook and bake juicy chicken breast in foil in a slow cooker

Prepare the necessary ingredients: peel and cut the onion into rings, wash the tomatoes and cut into slices, cut the cheese into thin slices.
Wash the chicken fillet, dry with a paper towel, rub with salt and chicken spices. Leave to marinate for half an hour.
Make boats out of foil, the size of the chicken fillet. It is better to fold the foil in two layers for reliability, and form sides on the sides so that the liquid does not leak out. Place the meat on foil, onion on top, then tomatoes and cheese. This makes three boats.
Place the ingredients in the multicooker bowl. A five-liter bowl can easily fit 2 of these fillets, but if you squeeze them together, three boats can fit.
Close the multicooker lid and bake for 40 minutes in the “Baking” mode.

At the end of the cooking program, do not immediately remove the boats from the multicooker, but let the foil cool slightly with the lid open.

Step-by-step recipe for baked chicken pieces in a slow cooker

Ingredients

— 600 g + -
— 50 g + -
— 200 ml + -
— 200 ml + -
- 2 tbsp. + -
- taste + -

How to easily make chicken pieces in sauce at home in a slow cooker

Chicken breasts can be cooked whole or in pieces in a slow cooker, and cooked in sauce, the latter will simply melt in your mouth.

Rinse the chicken under water, dry with a paper towel and cut into cubes.
In a multicooker bowl, fry chicken fillet pieces in butter (20 g) in the “Baking” mode for 20 minutes, stirring occasionally. Place the fried meat on a separate plate. In the same bowl, prepare the cream sauce: lightly fry the flour, add the remaining butter and stir, add water and cream and stir again. Let the sauce simmer to thicken.
Combine the fried chicken meat with the resulting sauce. Salt, pepper, add nutmeg to taste.
Cook in the “Stew” mode for 25 minutes.

You can serve chicken pieces baked in a slow cooker with almost any side dish. Rice, pasta, and vegetable stew are perfect here, but chicken pieces in sauce with potatoes, fried, baked, or simply with mashed potatoes generously sprinkled with fresh herbs will be the most delicious. Real jam!

A simple recipe for baked chicken fillet with potatoes in a slow cooker

Such dishes, which combine both a side dish and a meat component, are especially popular among modern housewives. After all, they help to significantly save time both on the cooking process and on washing additional dishes!

Ingredients

Chicken fillet - 700 g;
Potatoes - 700 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Tomatoes - 1-2 pcs.;
Garlic - 4 cloves;
Vegetable oil - 50 ml;
Salt, red and black ground pepper - to taste.

How to make hearty baked chicken with potatoes in a slow cooker

Wash the chicken meat, dry it from excess moisture and cut into portions.
Peel and finely chop the onion, peel and grate the carrots.
Remove the skins from the tomatoes, after scalding them with boiling water. Finely chop the pulp.
Cut the peeled potatoes into bars.
Pour oil into the multicooker bowl. Turn on the “Frying” or “Baking” mode for 20 minutes.
Season the chopped chicken meat with spices, garlic pressed through a press, and salt. Fry it in a multicooker bowl with the lid open for 10 minutes, turning it over for complete frying, and remove it from the multicooker.
Place onions and carrots in the slow cooker. Turn on the “Baking” program for 20 minutes. Fry the vegetables for 5 minutes, then add potatoes to them and continue frying with the lid open until the end of the program. 5 minutes before the end of the frying process, add salt and pepper.
Place the chicken back into the multicooker bowl and add the chopped tomatoes there too. Close the lid and cook in the “Stew” mode for 15 minutes.

Hot food can be sprinkled with grated cheese and fresh herbs, this will make it even more flavorful!

There are a lot of recipes for chicken breast baked in a slow cooker. To make the aroma and taste of ready-made white meat dishes more varied, it is worth experimenting. After all, dried fruits, fruits, mushrooms, nuts and many vegetables can enrich any dish with their presence.