This recipe - Pasta with chicken in a slow cooker (Panasonic, Redmond, Polaris, etc.) is suitable for preparing a quick breakfast or dinner. Children will especially like this dish. Nourishing, simple and tasty. More equally simple recipes: , .

Ingredients for pasta with chicken in a slow cooker:

• 350 g chicken;
• ½ package of pasta;
• 1 onion;
• 1 carrot (small);
• vegetable oil for frying;
• salt and spices to taste.

Delicious pasta with chicken in a slow cooker: recipe step by step

How to cook chicken with pasta in a slow cooker? For pasta, you can use any parts of a chicken carcass (wings, fillets, necks, legs). Peel the onion and carrots and chop finely. Prepare the chicken - wash it and cut it into portions.

In what mode (program) and for how long is chicken and pasta cooked in a slow cooker?

After selecting the “Baking” program, press “Start”. Pour vegetable oil into the bowl. Place the chicken meat in the slow cooker and fry it along with the onions and carrots until half cooked. Add some salt. During frying, stir with a special multi-cooker or silicone spoon.

Pasta (cones or spirals) must be made from durum wheat. Place the pasta in the slow cooker with the chicken. Pour enough hot water so that its level is 1 cm above the level of the pasta with chicken.

Close the multicooker lid. Select the "Pilaf" mode. No time to set. Click "Start". When you hear the beep, the chicken pasta is in the slow cooker. Bon appetit!

Pasta with chicken in a slow cooker recipe video

Hello, dear readers of the site! Happy owners of multicookers have already appreciated the convenience and versatility of this wonderful device. Very quickly and simply, you can prepare a delicious duet dish and feed your family a wonderful lunch or dinner. Today I want to offer an option for cooking pasta with chicken in a slow cooker. The pasta turns out very tasty, soaked in the aroma and juice of the chicken, not sticking together, and separates from one another. The chicken turns out crispy, juicy and soft.

Ingredients:

• Chicken – 1 kg (I used chicken thighs)
• Durum pasta – 450 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 1-2 tbsp.
• Salt, pepper, seasoning
• Garlic

How to cook chicken with pasta in a slow cooker:

I cooked pasta with chicken in a Panasonic 18 multicooker (4.5 l bowl, power 670 W).

If you have time, it is advisable to pre-marinate the chicken (I marinated it overnight in soy sauce (3 tbsp) and garlic), but you can simply add salt, season, place in a multicooker bowl with vegetable oil and fry on each side for 10 -15 minutes in the “Baking” or “Frying” mode.

Place grated carrots and diced onions on the meat.

Place dry pasta on top, season and add hot water until it covers the pasta (some parts may stick out of the water). Lightly stir the pasta and vegetables without disturbing the chicken.

Set the “Pilaf” mode.

Delicious pasta with chicken in a slow cooker is ready!

Bon appetit!

For viewing, I offer a video recipe for cooking naval pasta in a Redmond multicooker

Recipes for a slow cooker.

Chicken legs in a slow cooker is one of the many affordable and simple dishes that can save any housewife precious minutes of time allotted for preparing lunch or dinner. All additional ingredients that are necessary for preparing the legs are available and inexpensive, and the chicken legs themselves can be found without any problems at any market or store.

This meat dish can be combined with many other products. They can be cooked with vegetables, in a marinade, in a sauce, with or without gravy. And thanks to the multicooker, the whole process will not take much effort, since our assistant will prepare everything without our participation. Ready-made chicken legs are served on their own as a dish or with your favorite side dish: porridge, mashed potatoes, pasta, etc.

Chicken legs are prepared in a slow cooker in different ways. They are fried, boiled, stewed or steamed. But still, out of all the abundance of recipes, most often most housewives opt for the option when the legs are cooked simultaneously with the side dish. Thanks to this, after 30-40 minutes the food will be ready, and you can feed the whole family heartily.

Like any other meat, chicken legs can be marinated before cooking in a slow cooker. This will give the dish not only a stunning taste, but also an aroma. The marinade is prepared from the following list of mutually interchangeable and complementary ingredients: sour cream, kefir, mayonnaise, ketchup, garlic, honey, spices, etc. If you have experience marinating shish kebab, then feel free to apply your skills to today's recipes.

When it comes to cooking chicken legs in a slow cooker, the choice of cooking mode depends solely on the result you want to get in the end. In short, in the “frying” and “baking” modes you will get a golden brown crust, and in the “stewing” mode the bird will remain soft and juicy. If you are preparing chicken legs with a side dish, then it would be more advisable to opt for the “Pilaf” program.

With experience, you will be able to accurately select programs not only when you cook legs, but also other poultry and meat dishes. The main thing is not to be afraid to try and you will succeed.

Chicken legs with potatoes in a slow cooker

I am sure that among my meat-eating readers there are hardly any who will indifferently pass by chicken legs cooked with potatoes. In addition, as a result you will also get a delicious gravy. By the way, you can also put frozen legs in the slow cooker, so it saves time.

Ingredients:

• 800 g chicken legs
• 800 g potatoes
• 3 tbsp. l. sour cream
• 1 carrot
• 8 cloves garlic
• 100 ml. water
• Salt to taste
• Spices

Cooking method:

1. First, you need to rinse the chicken legs.
2. Transfer them to a deep bowl and add salt and spices for the chicken.
3. Peel the potatoes, wash them and cut them into cubes.
4. Peel the carrots and grate them on a coarse grater. Pass the garlic cloves through a press.
5. Mix carrots and garlic together
6. Place the vegetables in the multicooker bowl and add a little salt.
7. Add sour cream and mix all ingredients thoroughly.
8. Add the chicken legs and stir again.
9. Pour water into the bowl.
10. Close the lid and set the “Baking” mode for 1 hour. Half an hour after the start of cooking, mix the contents of the multicooker and wait for the end of cooking.

Chicken legs with pasta in a slow cooker

If you cook pasta in a slow cooker along with chicken legs, then you will kill two birds with one stone. You will have not only a side dish ready, but also juicy chicken meat to go with it.

Ingredients:

• 800 g chicken legs
• 1 onion
• 3 tbsp. l. sour cream
• Seasoning for chicken
• Pepper
• 3 tbsp. l. sunflower oil
• 3 handfuls of pasta

Cooking method:

1. Peel the onion, rinse and cut into cubes.
2. Place the chicken legs in a deep bowl, add onion, sour cream, seasoning, salt and pepper.
3. Mix well and leave to marinate for 15 minutes.
4. Transfer everything into a multicooker, after greasing its bowl with sunflower oil.
5. Turn on the “baking” mode for 30 minutes.
6. After half an hour, stir and add pasta. In this case, the pasta should be on top and the chicken legs on the bottom.
7. Add water to cover the pasta. Cook for another 10 minutes in the same mode.
8. Before serving, you can sprinkle the dish with chopped herbs.

Chicken legs in soy sauce with rice in a slow cooker

The zesty soy sauce adds a sophisticated flavor to the meat, transforming ordinary ingredients into a finger-licking dish. Before cooking in a slow cooker, leave the chicken legs for 1 hour in the marinade, which we will prepare from the ingredients from the list, this will only improve the final taste of the dish.

Ingredients:

• 500 g chicken legs
• 2 tbsp. l. olive oil
• 4 tbsp. l. soy sauce
• 1 tsp. grated ginger
• 1 tsp. honey
• Greenery
• 3 cloves garlic
• Pepper
• 2 tbsp. rice
• 4 tbsp. water

Cooking method:

1. Wash the chicken legs thoroughly and then dry them with a paper towel.
2. Lubricate the multicooker bowl with olive oil.
3. Place chicken legs at the bottom of the bowl and pour soy sauce over them.
4. Add grated ginger, honey, chopped herbs and garlic passed through a garlic press.
5. Don't forget to add salt and pepper to taste.
6. Mix all ingredients thoroughly.
7. Place rice, pre-washed several times, on top of the chicken legs.
8. Fill the entire contents of the multicooker with water.
9. Close the lid, set the “stewing” program for 25 minutes, and after finishing, turn on the “baking” program for a quarter of an hour.

Now you know how to cook chicken legs stewed in a slow cooker. Bon appetit!

Many people will like chicken legs in a slow cooker. And not only for its taste, but also for the time spent on cooking. Even people who have virtually no experience in cooking can easily cook chicken legs in a slow cooker to their liking from the recipes provided. And, as always, I would like to finally give you a couple of tips:

• Choose your chicken legs responsibly. The key to a delicious dish lies in the choice of meat;
• Experiment with your choice of seasonings. Well-chosen spices give chicken legs a piquant and unforgettable taste in a slow cooker;
• If you prefer chicken legs in a slow cooker to turn out golden brown, then fry them in a bowl for about 15 minutes separately from the rest of the products;
• To make the meat more juicy, add your favorite fresh vegetables to the chicken legs in the slow cooker.

Since the 18th century, pasta, the brainchild of the Italians, began to actively spread and take root in the territory of the Russian Empire. Today we cannot imagine our diet without pasta, coming up with new and interesting, but always simple recipes for how to cook pasta with chicken in a slow cooker. In general, there are a lot of options for dishes with different types of Italian noodles; they are cooked in the oven, in a frying pan, and in a saucepan, and even a multi-oven is indispensable here.

As you know, any multicooker has all the necessary cooking modes: boiling, frying, stewing, baking and steaming. So in a pasta-chicken kitchen, such a robotic saucepan is assistant number 1.

And our pasta excursion will begin, of course, with a step-by-step recipe from the homeland of pasta - Italy.

Pasta Bolognese with chicken fillet in a slow cooker

Ingredients

• — 300 g + -
• - 1 head + -
• - 2 slices + -
• — 3 fruits + -
• Tomato paste - 2 tbsp. + -
• — 30 ​​ml + -
• - taste + -
• Italian herb blend- 1 pinch + -
• Spaghetti - 1/2 pack + -

How to cook pasta with chicken in a slow cooker

Classic Bolognese pasta is made from spaghetti and tomato sauce based on minced meat, which we will make from chicken fillet by twisting it in a blender.

• Chop the onion into very fine cubes and place it in a multicooker bowl heated in the “Baking” mode, with oil poured into it.
• Stirring, fry the onion for about 5 minutes. The time depends on the power of the unit; the main indicator of the readiness of the vegetable is its transparency.
• In the meantime, peel the garlic, place a knife blade flat on each clove and press with a little force with your palm so that the cloves are flattened and cracked.
• Now all that remains is to finely chop the aromatic vegetable and add it to the onion. Mix everything and cook for another couple of minutes.
• We cut the tomatoes with a cross, but not cutting through completely, but only making cuts on the skin. After this, pour boiling water over the vegetables for 20 seconds, remove them from the water and easily remove the separated peel from them.
• Cut the tomato pulp into small cubes and transfer it to a multicooker bowl, where we mix it with the rest of the ingredients and cook, stirring, for 2-3 minutes.
• Then we put the minced chicken into a container, mix it thoroughly with the tomato mass, breaking up the meat lumps, and, adding salt and seasoning with spices, simmer until the meat is cooked.

If you want the sauce to be thinner, add water, about ½ cup.

• Place the finished sauce in a sauce boat, wash the multicooker bowl and fill it halfway with water.
• In the “Baking” or “Cooking” mode, bring the water to a boil, add some salt and immerse the spaghetti in it. Cook the pasta with the lid closed for 15-20 minutes.
• Place the finished pasta in a colander, and when all the liquid has drained from it, sprinkle it with olive oil.

Serve Bolognese pasta as follows: place a portion of spaghetti in the center of the serving plate, place meat tomato sauce on top and use olives, cherry tomatoes and green basil leaves for decoration.

Stewed chicken with pasta in a slow cooker

Stewed pasta with chicken and vegetables is nothing more than an original parody of traditional Uzbek pilaf.

Even those who can’t “make friends” with pilaf can make such a treat with their own hands, because all the cooking is more than simple (thanks to the multicooker) and fast (thanks to the “shells”, or, as they sound in Italian, mini conchiglie regattas ).

Ingredients

• Pasta shells or horns - 2 tbsp.;
• Chicken breast – 1 piece;
• Onion – 1 pc.;
• Carrots - 2 fruits;
• Garlic – 4-5 cloves;
• Unscented sunflower oil – 1 glass;
• Salt – 1-2 tsp;
• Pepper mixture – 0.5 tsp.

How to cook pasta with chicken in a slow cooker

1. Immediately set the multicooker operating mode to “Baking” and pour oil into the dry bowl.
2. While the oil is heating up, we chop the onion head into thin quarter rings and pour the slices into a container.
3. Meanwhile, cut the chicken breast into cubes and immediately transfer the meat to a bowl. Now fry it along with the onion until a crispy crust forms on the chicken and the onion turns brownish.
4. While everything is sizzling and frying, we must peel the carrots and cut them into small oblong pieces, 2 cm long and 5 mm thick.
5. Carrot sticks should be poured into the multibowl only when the chicken and onions have acquired the desired color. Mix all the ingredients and continue frying with the carrots for 5-7 minutes.
6. Next, pour 1 tbsp into the container. water and simmer all ingredients until the carrots are soft. At the same stage, the dish needs to be salted and seasoned with pepper.
7. After 4-5 minutes, pour the pasta into the multicooker and fill it with 3 tbsp. water, add garlic cloves and change the cooking program to “Pilaf”.
8. Cook the pasta with chicken under the lid for 30 minutes, until the liquid has evaporated and the “shells” are ready.

Chicken fillet in a slow cooker with pasta

Pasta cones with gravy are popular with both the older and younger generations. This dish is hearty, tasty, and the recipe is simple.

But if you are not cooking at home, but for example in a student dorm, then you can make such a delicacy in a slow cooker even faster, without boiling the pasta separately.

Ingredients

• Chicken fillet – 0.5 kg;
• Friendship cheese - 2 blocks;
• Onion – 1 head;
• Carrots – ½ pcs.;
• Pasta horns - 0.5 packs;
• Bay leaf – 2 leaves;
• Peppercorns – ½ tsp;
• Salt - to taste;
• Ghee butter – 3 tbsp.

How to make pasta with chicken in a slow cooker

1. Set the “Frying” or “Baking” mode on the multicooker control panel, and put 2 tbsp into the bowl. melted butter and wait until it melts and warms up.
2. Fry the finely diced onion for 5 minutes. Then add the chicken cut into cubes, and after another 10 minutes - coarsely grated carrots. Cook the sauté with meat for another 5-7 minutes, adding a pinch of salt.
3. After the specified time, transfer the curds cut into cubes to the vegetables and chicken, pour in a glass of water and, stirring occasionally, wait until the curds melt and you get a creamy cheese sauce.
4. Then pour more water into the container, about 2-3 tbsp., also add salt, spices and heat the sauce to a boil.
5. Pour the pasta into the bowl, close the container with a lid and prepare the dish, changing the program to “Stew” or “Pilaf” until the pasta is ready - 20-30 minutes.

As you can see, pasta with chicken in a slow cooker is easy to prepare, takes absolutely no time and is very convenient. You can prepare different dishes to suit every taste, but one thing remains unchanged - the taste of such a treat is always at its best.

A simple dish for dinner - chicken wings, which can be cooked very quickly in a slow cooker, in sauce, with spices.

Chicken is rightfully considered one of the most versatile meat products. Any part of a chicken carcass is prepared very simply and there are always many options for using various additions to it in the form of spices, side dishes, and sauce.

Juicy and tasty chicken wings can be fried, stewed, baked, and such unique kitchen equipment as a multicooker will help you cope with the creation of the dish.

• chicken wings 0.4 kg
• light mayonnaise 50 g
• ketchup 50 g
• spices for chicken 10 g
• salt 10 g
• vegetable oil 20 ml

First, any meat product needs to be washed and wings are no exception.

Then they should be dried, removing unnecessary moisture with paper towels, and cut into three parts (if desired, you can set aside the outermost part, which contains little meat).

Then prepare the marinade by mixing mayonnaise, ketchup, spices and salt.

Add the resulting aromatic mixture to the wings, mix everything well and let the meat soak for one hour.

After this time, grease the bottom of the bowl in the multicooker with oil and lay the wings tightly together (preferably in one layer).

Turn on the “Bake” function on the equipment for ninety minutes.

After twenty minutes, open the lid and pour the juice over the top of the wings.

After twenty-five minutes, open the lid again and turn the wings over to the other side.

A sound signal will indicate that the dish is completely ready.

Baked, aromatic and incredibly tasty chicken wings can be served with herbs, fresh vegetables and various favorite sauces and ketchups.

Recipe 2: how to cook chicken wings in a slow cooker

Today we will tell you how to cook chicken wings in a slow cooker.

Many people like this particular part of the chicken. It can be cooked on the grill, in the oven or in a frying pan. Cold beer goes best with these wings. After all, by cooking according to our recipe, you will get a rather spicy snack. If you don’t like too spicy dishes or your stomach doesn’t tolerate them well, you can reduce the amount of spices.

• 1,000 kg chilled chicken wings
• 1 tbsp. l. Mustards
• 0.5 tsp. Chili pepper
• 0.5 tsp. Ground black pepper
• Salt to taste
• 5-6 teeth Garlic
• 0.350 kg Tomatoes
• 0.5 multi art. soy sauce
• For frying Vegetable oil

Let's start preparing the marinade for the chicken wings. To do this, take tomatoes and wash them. Cut the tomatoes into small cubes. Now take the chili pepper. It must be cut as finely as possible. Now take 5 – 6 cloves of garlic. Clean it, wash it. The garlic can be finely chopped or passed through a garlic press. We decided to chop the garlic. It takes a little longer, but it preserves more juice.

Take a comfortable bowl with high brims. Place garlic, chili peppers, tomatoes in it. Add soy sauce, mustard, black pepper and a little salt. Mix all ingredients thoroughly until smooth.

Now prepare the chicken wings. Rinse them first and dry them. The wings need to be cut at the joints. You can throw away the outermost part altogether; there is practically no meat on it. Place the wings in a convenient container and coat thoroughly with marinade. Now hide all this in the refrigerator so that the wings are saturated with the marinade. This will take about two hours.

Take out the multicooker and grease the bowl with oil (vegetable or butter). Place the wings on the bottom.

Set the “Baking” program for 40 – 45 minutes. Bake the wings with the lid closed. Turn them over several times throughout so that they are browned on both sides.

After the specified time has passed, pour the marinade into the multicooker bowl. Close the device cover. Let the chicken wings cook a little more on the “Baking” setting. About 20 – 25 minutes. Now you can turn off the multicooker and enjoy the incredible taste and excellent aroma of spicy chicken wings that we so diligently prepared together with you.

Recipe 3, step by step: chicken wings in sauce in a slow cooker

To cook baked chicken wings in a slow cooker, you need to use the “Baking” or “Multi-cook” mode. If manual programs are not available in every model, then the ability to bake in automatic mode is available in all multi units. This recipe was made using the Redmond 4502 multicooker. Its power is 860 W. This model copes with the preparation of baked chicken very well.

• chicken wings – 6 pcs.
• soy sauce – 4-5 tbsp. l.
• vegetable oil
• pepper
• garlic – 1-2 teeth.
• salt - if necessary

We wash the chicken wings and dry them. Then, for convenience, we cut it into two parts in the area of ​​the joints. We also cut off the tips of the wings and put them aside.

Squeeze out the garlic. It will make the chicken very aromatic and tasty.

Add soy sauce, ground black pepper or a mixture of peppers, and if necessary, a little salt.

Mix the wings and let them marinate for 1-3 hours in the refrigerator. Just be sure to cover the dishes with film or a tight lid to prevent the aromas from spreading throughout the refrigerator.

Pour vegetable oil into the multicooker bowl and place parts of the wings along with the marinade. Turn on the “Baking” mode, cooking time is 50 minutes. Close the lid and time it to return to the unit in 25 minutes.

After the specified time, we look at how cooked the wings are from below. They look half finished.

We turn them over and leave for another 25 minutes. We are waiting for the multicooker to signal that the dish has finished cooking. Don't be put off by the brown crust at the bottom of the bowl. It's baked soy sauce. But the wings themselves were cooked perfectly in the slow cooker, without burning.

To avoid getting the crust caught when serving, it is most convenient to remove the wings with tongs. Serve the chicken dish hot with vegetables. Choose a side dish of your choice and enjoy the extraordinary taste and aroma of baked wings.

Recipe 4: chicken wings in a slow cooker with potatoes

Chicken wings stewed in a slow cooker with a spicy, sweetish taste will give the potatoes a unique aroma. By the way, the potatoes are steamed, which makes them especially healthy. Fresh new potatoes taste best. But when it’s not the season and you don’t have to choose, any will do. Thus, by preparing chicken wings with potatoes in a slow cooker, we get a complete dish, meat and a side dish. And in just 40 minutes of preparation.

True, it will take time to marinate the wings in honey-soy sauce. And the longer the marinating time, the better. However, the sauce can be whatever you like.

• chicken wings 900-1000 g
• small potatoes 5-7 pcs.
• vegetable oil 50 g
• For the sauce: soy sauce 2.5-3 tbsp
• curry 1 tsp.
• natural honey 1 tsp.
• salt 1/3 tsp.

Prepare the ingredients to prepare flavorful chicken wings with potatoes.

Wash the chicken wings with cold water and dry with a napkin.

Prepare the marinade for chicken wings: mix soy sauce and honey, add salt and curry seasoning. Pour the marinade over the wings, mix and leave for a couple of hours.

When the time for marinating the wings is running out, you can start peeling the potatoes. Cut the peeled potatoes in half. Place the halves on the bottom of the steaming container in one layer.

Pour vegetable oil, preferably olive oil, into the bottom of the multicooker bowl. The oil should cover the bottom completely. Then place the marinated wings on the bottom. Insert the bowl with wings into the multicooker body. Place a container with potatoes on top. Select the “baking” mode with a cooking time of 20 minutes. Let's start.

After 20 minutes from the start of cooking, take out the container with the potatoes and turn the wings over to brown them on both sides. Then re-install the container with the potatoes and continue cooking for another 20 minutes until done.

Recipe 5: how to deliciously bake chicken wings in a slow cooker

Chicken wings can be prepared in a variety of ways, including: in honey sauce, kefir, soy sauce, beer batter, mustard.

We will soak them in a honey marinade. It will give chicken meat a unique taste with a certain note of sweetness and richness of seasonings. And the multicooker will become for us that multifunctional kitchen appliance that will prepare our dish very quickly and easily.

The multicooker has made the cooking process much easier and more comfortable, thereby saving time for our housewives and preserving the unsurpassed taste of dishes. And today we have chicken wings in a slow cooker. Happy cooking everyone!

• Chicken wings 5-7 pcs.
• Ground black pepper to taste
• Sunflower oil des. spoon
• Seasoning to taste
• Salt to taste
• Honey 2 tbsp. spoon

Rinse the chicken wings well under running water and dry with a paper towel. Place them in a convenient container where they will marinate. Add the required amount of honey to the wings (if the honey is not liquid, you need to melt it in a steam bath or using a microwave). Also add meat seasonings, salt, and a little black pepper.

Mix everything well so that all the marinade ingredients are evenly distributed over the chicken wings.

Cover with cling film and place in the refrigerator for an hour, but a maximum of two.

After the required time, remove the wings from the refrigerator, pour a little sunflower (or olive) oil into the multicooker bowl and place the wings. Set the “Baking” program and the cooking time is 30 minutes.

During the cooking process, it is necessary to periodically turn the meat (at least every 10 minutes, or even more often).

Chicken wings in a slow cooker should turn out golden brown. If you wish, if you want the wings to be even softer, after baking you can set the “Stew” program for 20 minutes, adding a little water (50-70 ml) and the remaining marinade to the multicooker.

Recipe 6: Stewed chicken wings in a slow cooker (step by step)

Cooking stewed wings with potatoes in a slow cooker.

For this dish, it is better to use potatoes of those varieties that boil well; not only the cooking time, but also the final result depends on this.

• chicken wings – 8 pcs.
• potatoes - 8 large tubers
• onion – 2 heads
• Sunflower oil – 1.5 tbsp.
• spices for chicken - 2 tsp.
• sprig of rosemary

I suggest pre-marinating the meat and potatoes in spices so that they are properly saturated with all the aromas. First of all, I wash the wings under running water and cut off those parts that contain only cartilage and no meat.

Now I'll take care of the vegetables. I peel and cut the onion into rings and the potatoes into quarters.

I'll prepare the marinade. In a deep bowl, combine sunflower oil, chicken spices and rosemary.

I use spices that contain sufficient salt, so I don’t add additional salt to the marinade. And also, be sure to add rosemary, it gives the finished dish a very interesting aromatic note.

I add the wings and potatoes to the prepared marinade, mix well and leave to marinate for 20-30 minutes.

After the time is up, I place the wings along with the potatoes in the multicooker bowl, and place onion rings on top.

As a rule, the program I most often use for cooking is “stewing,” but today I decided to change my usual technology a little and use the “oven” function to get wings with a crust (by the way, the whole family liked the result of my experiments ).

I set the “bake” program, choosing a temperature of 150 degrees, close the lid and first bake the wings with potatoes for 20 minutes (10 minutes after the start of the program, open the lid, mix the contents of the bowl and leave to bake for another 10 minutes - during this time the potatoes with the chicken they will brown). Then I add a little water (about half a glass, so that the dish doesn’t end up being too liquid) and leave it to simmer in the set mode until ready for another 10 minutes. As a result, in 30 minutes I got this result.

I put the finished chicken wings with potatoes in a slow cooker while still hot on plates and serve.

Recipe 7: chicken wings in a Redmond slow cooker (with photo)

A simple recipe for busy women. It will only take a few minutes from you. First - to marinate the wings, then - to put them in the slow cooker, and the third step is to get them out of there.

• Chicken wings
• Mayonnaise or sour cream
• Seasoning, salt

Place the wings in a large container, such as a dish or pan, generously salt, pour in a little mayonnaise and sprinkle with seasoning. Using your hands, mix the wings thoroughly so that they are evenly coated with the marinade.

How much seasoning to use depends on your taste. If it is very spicy, then it is better not to overdo it, since almost all of the marinade will remain on the wings.

Leave the wings to marinate for an hour (or more). Then pour about 1.5 liters of water into the multicooker bowl, place the steaming rack and place the marinated wings on it.

Set the multicooker to the “Steam” mode for 45 minutes – and you’re good to go. Even if you are not in the kitchen when the multicooker is turned off, the wings will remain heated and will not cool down. In less than an hour, you will have a delicious dish ready.

You can serve chicken wings with any side dish, be it rice, potatoes or pasta. They turn out very tender and juicy.