Chicken gizzards in a slow cooker. Chicken gizzards in a slow cooker - feel the taste of meat! Various recipes for excellent dishes from chicken gizzards in a slow cooker How to cook chicken gizzards in sauce

How to cook chicken gizzards with potatoes in a slow cooker?

Recipe No. 1. Chicken gizzards with potatoes and mushrooms in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Potatoes (4 pcs.);
Champignons (300 g);
Carrots (1 pc.);
Onion (1 pc.);
Vegetable oil;
Salt (to taste);

Cooking process

We wash the chicken stomachs, clean them and remove excess fat.
Place the stomachs in a multicooker bowl greased with vegetable oil. Set the “Stewing” mode for 2 hours and stir at the beginning of the stewing. We look at how much juice has been released and, based on this, add water: from 0.5 to 2 glasses as desired.
After an hour of stewing, add pieces of potatoes and carrots.
Peel the onion, chop it and add it afterwards.
Cut the champignons into 4-6 pieces and place them on top of the ingredients in the multicooker bowl.
At the end of cooking, add salt and chicken gizzards to taste and mix.
After the beep, the dish can be served.

Recipe No. 2. Chicken stomachs with potatoes in a slow cooker .

Ingredients:

Chicken stomachs (400 g);
Onions (2 heads);
Potatoes (0.5 kg);
Water (500 ml);
Mushrooms (200 g);

Cooking process

We wash the chicken stomachs under running water, remove fat and yellow skin, put them under the tap again and place them in a colander. After the excess liquid has drained from them, cut them into several pieces.
Place the chicken stomachs in the multicooker bowl and fill with water. We also send the bay leaf there and turn on the device in the “Cooking” or “Stewing” mode for 1.5 hours.
Wash and peel the vegetables. Cut the champignons into slices, the onions into small cubes, and the potatoes into medium pieces.
Remove the almost finished stomachs from the multicooker, draining the broth into a separate bowl.
Pour a small amount of vegetable oil into the dry bowl of the appliance, add the mushrooms and fry them until a light golden color appears.
After this, add the onions to the champignons and continue sautéing until browned.
We combine the onion and mushroom frying with gizzards, potatoes, broth and spices.
Mix everything thoroughly, close the multicooker and activate the “Stew” mode.
After an hour, the finished dish can be served.

How to cook chicken gizzards with sour cream in a slow cooker?

Recipe No. 1. Chicken gizzards in sour cream .

Ingredients:

Chicken stomachs (500 g);
Sour cream (200 – 250 g);
Water (200 ml);
Salt, pepper, spices (to taste);

Cooking process

We thoroughly wash and clean the chicken stomachs; if desired, you can also trim off the fat. Cut into strips or cubes.
Place in a multicooker bowl, add salt, pepper, and season with spices.
Add sour cream and water. Add chopped onion. Mix everything thoroughly.
On the multicooker, turn on the “Stew” program for 1.5 hours.
When serving, garnish with lettuce leaves.

Recipe No. 2. Chicken gizzards with sour cream and tomato paste .

Ingredients:

Chicken stomachs (700 g);
Onion (1 head);
Sour cream (50 g);
Tomato paste (40 g);
Salt, spices (to taste);
Vegetable oil;

Cooking process

We wash the chicken stomachs under cold running water. Remove the yellow film and excess fat.
Peel the onion and cut into small pieces. Fry in a slow cooker in baking mode for about 5 minutes.
Place the onions in a separate plate and throw the whole ventricles into the multicooker bowl and fry them for about 10 minutes.
Next, fill them with water, salt, add tomato paste and spices.
Switch the multicooker to stewing mode and cook the dish for about 1 hour.
10 minutes before the end of the program, pour sour cream over the stomachs and mix.
Bon appetit!

How to cook chicken gizzards with mayonnaise in a slow cooker?

Recipe No. 1. Chicken gizzards with mayonnaise in a slow cooker .

Ingredients:

Chicken stomachs (500 – 600 g);
Mayonnaise (3-4 tbsp);
Salt, seasoning (to taste);

Cooking process

We wash and clean the chicken stomachs. Cut into pieces (optional). You can also cook whole stomachs in a slow cooker without cutting them.
Place the prepared product in the multicooker bowl. Fill with mayonnaise. Add seasoning to taste, salt and mix everything thoroughly.
Add a little water, about 0.5 cups. Close the lid and set the steam valve to the high pressure position. Set the “Quenching” mode. Cooking time is average.
After the signal, we wait for the pressure to release and, turning the valve, take out the finished chicken stomachs and serve.

Recipe No. 2. Chicken stomachs in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Carrots (1 pc.);
Onion (1 head);
Sweet bell pepper (1 pc.);
Tomatoes (1 pc.);
Garlic (several cloves);
Water (1.5 cups);
Mayonnaise (2 tbsp);
Salt, spices (to taste);

Cooking process

We wash the chicken stomachs well under running water, trim off the fat and cut them into halves.
Grate the carrots on a track, cut the onion into half rings.
Cut the bell pepper, tomato and garlic into pieces and use a blender to bring to a mushy mass.
Place all the ingredients in the multicooker bowl and add salt and spices to taste. Mix mayonnaise with water so that there are no lumps and pour the resulting sauce over the food.
Set the “Quenching” program for 1.5 hours.
Chicken stomachs cooked in a slow cooker can be served.

How to cook chicken gizzards with vegetables in a slow cooker?

Recipe No. 1. Chicken gizzards stewed in multicookers with vegetables .

Ingredients:

Chicken stomachs (300 g);
Onions (1 pc.);
Carrots (1 pc.);
Bell pepper (1 pc.);
Salt, spices (to taste);
Adjika (1 tbsp);
Water (1 glass);
Vegetable oil (3 tbsp);

Cooking process

We wash the stomachs and clear them of unnecessary films. Cut into 2 parts.
Finely chop the onion and carrots.
Turn on the multicooker in the Frying/Stewing mode for 1 hour, pour in vegetable oil and add all the ingredients. Add salt and spices. Simmer for 15 minutes.
Add water and simmer for another 45 minutes, until the stomachs are ready.
At the end, add spicy adjika and simmer for a few more minutes.
Bon appetit!

Recipe No. 2. Chicken gizzards with vegetables in a slow cooker .

Ingredients:

Chicken stomachs (500 g);
Tomatoes (1 pc.);
Carrots (1 pc.);
Onions (2 pcs.);
Refined sunflower oil (2 tbsp);
Seasoning “Khmeli-suneli” (1 tsp);
Salt (to taste);
Water (50 ml.);

Cooking process

Wash the chicken stomachs thoroughly under cold running water. Remove the fatty film layer. Cut into strips or thin slices.
Peel the carrots and grate them on a Korean carrot grater or cut them into thin strips.
Peel the onions, wash them and cut them into thin half rings.
Wash the tomato and cut into cubes or strips. Fresh tomato can also be replaced with 1-2 tbsp. pasta.
Pour sunflower oil into a multi-pan. We lay out the prepared gizzards, tomatoes, carrots and onions. Add “Khmeli-suneli” and salt to taste. Mix everything thoroughly.
Add water. Close the lid of the multicooker, and then close the steam release valve. Set the timer for 20 minutes and cook in the “Stew” mode until the beep.
Then release a stream of steam, open the valve and open the lid. Mix the contents again.
Place chicken gizzards with vegetables on portioned plates and serve.

How to cook chicken gizzards in sauce?

Recipe No. 1. Chicken gizzards in tomato-mayonnaise sauce .

Ingredients:

Chicken stomachs (300 g);
Onion (1 head);
Salt, ground black pepper (to taste);
Seasonings (to taste);
Tomato paste (1 tbsp);
Mayonnaise with garlic (2 tbsp);
Bay leaf (1 pc.);
Flour (1 tbsp);

Cooking process

Soak the stomachs in cold water, peel and cut into cubes.
Peel the onion and cut into half rings.
Place the gizzards into the multicooker bowl, salt, pepper and add turmeric seasoning. Fry them in the “Fry” mode for 10 minutes.
Add onion and fry everything together.
Set the “Extinguishing” mode for 60 minutes. Add tomato paste, mayonnaise with garlic, stir and simmer for another 15 minutes.
Add one spoon of flour, stir.
Pour boiled water to hide the chicken stomachs. Add bay leaves, and at the end of stewing, remove them so that there is no bitterness. Pour in the seasoning and salt the resulting broth to taste. Simmer until done.

Recipe No. 2. Chicken gizzards in sour cream and cheese sauce .

Ingredients:

Chicken stomachs (500 g);
Salt, pepper (to taste);
Paprika (1 pinch);
Water (1 multi-glass);
Sour cream (150 g);
Greens (1 bunch);
Flour (1 multi-cup);
Onion (1 head);

Cooking process

We wash and dry the chicken stomachs.
Pour oil into the multicooker bowl. Set to “Fry” mode and fry the chopped onion.
Add the gizzards and fry them too.
Add flour, mix and add sour cream, diluted water and salt. Add spices and bay leaf.
Cook in the "Stew - meat" mode - 40 minutes with the steam release valve closed.
Bon appetit!

How to cook chicken gizzards with mushrooms in a slow cooker?

Recipe No. 1. Mushrooms with ventricles in a slow cooker .

Ingredients:

Chicken stomachs (500 g);
Champignons (400 g);
Onions (2 heads);
Sour cream (200 g);
Boiled water (0.5 cups);
Carrots (1 pc.);
Salt, black pepper, spices (to taste);

Cooking process

Mushrooms and offal cook at different times, so in addition to the multicooker, you will also have to use one pan on a regular stove.
We clean the chicken stomachs, wash them and cut them into strips. Place in a regular saucepan and cook over medium heat until they are ready.
Cut the onion as finely as possible. Grate the carrots on a medium-sized grater. Place the vegetables in a pre-greased bowl and fry in the “Baking” mode for 10 – 15 minutes.
We wash the mushrooms and then cut them into medium-sized slices.
Add gizzards, mushrooms, sour cream, spices, and salt to the bowl. Add water.
Set the multicooker to “Stew” mode and cook for another hour.

Recipe No. 2. Stewed chicken gizzards with mushrooms .

Ingredients:

Chicken stomachs (600 – 700 g);
Champignons (450 g);
Onions (2 heads);
Sour cream (200 g);
Carrots (1 pc.);
Vegetable oil;
Salt, spices (to taste);

Cooking process

We clean the chicken stomachs, wash them, put them in a saucepan and fill them with water. Boil until fully cooked (about an hour).
Thaw the mushrooms (if they are frozen) and drain the water. We simply wash and chop fresh champignons along with the chicken gizzards.
On the multicooker, turn on the “Baking” mode and fry finely chopped onions and grated carrots.
Add mushrooms, chicken gizzards and sour cream. Salt, pepper and mix to taste. If it seems too thick, you can add boiled water.
We set the “Quenching” mode for 1 hour, but you can turn it off a little earlier.
Bon appetit!

How to cook pilaf from chicken stomachs in a slow cooker?

Recipe No. 1. Chicken stomach pilaf .

Ingredients:

Cooked long grain rice (2 cups);
Chicken stomachs (700 g);
Onion (1 head);
Carrots (1 pc.);
Pepper, salt, cumin, turmeric (to taste);
Sunflower oil;
Water (4 glasses);

Cooking process

Cut the chicken stomachs into 2-3 parts. Wash thoroughly and place in a frying pan. Pour in a glass of water and simmer until the liquid has completely evaporated.
Finely chop the onion and grate the carrots on a coarse grater.
After all the water has evaporated from the pan, add sunflower oil. Place the vegetables in the pan and fry everything until half cooked.
Pour rice into the multicooker bowl. Add 1 teaspoon each of salt, pepper, turmeric and cumin.
Place the contents of the pan into the bowl and mix everything thoroughly.
Pour in 3 cups of cold water.
Cooking in the “Grain” mode. In less than an hour you will receive crumbly, aromatic and very tasty pilaf.

Recipe No. 2. Pilaf with chicken stomachs .

Ingredients:

Chicken stomachs (300 g);
Parboiled rice (1 cup);
Carrots (2 pcs.);
Onion (1 head);
Seasoning for pilaf (to taste);
Garlic (3 cloves);
Vegetable oil;
Salt (to taste);

Cooking process

We wash the stomachs and remove excess veins. Cut into small pieces.
Place in the multicooker on the “Simmer” setting for 1 hour. Add a little salt to the water in which the stomachs will be stewed.
Finely chop the onion and carrots.
Drain the water from the stomachs, pour the carrots and onions into the bowl, add vegetable oil. Add seasoning for pilaf. Set the multicooker to “Fry” mode and cook for 15 minutes.
After 15 minutes, add rice. For 1 cup of rice we also take 2.5 cups of water.
Add rice to the previously prepared mixture.
Fill it with water and put it back on the “Frying” mode for 15 minutes. Add some salt if necessary.
Then add 3 cloves of garlic. We pierce it in several places (including where the garlic went). Without adding anything else or stirring, set it to the “Pilaf” mode.
This way you can get delicious pilaf with well-cooked and very soft ventricles.

How to cook buckwheat with chicken gizzards in a slow cooker?

Recipe No. 1. Buckwheat with chicken gizzards and vegetables .

Ingredients:

Chicken stomachs (400 g);
Buckwheat (1 cup);
Onion (1 head);
Carrots (1 pc.);
Vegetable oil;

Cooking process

We wash the chicken stomachs, fill them with cold water, boil until tender, and after boiling, add salt to the broth. Don't pour out the broth.
Fry onions and carrots. Add the boiled and trimmed stomachs. Place washed buckwheat and fried vegetables with gizzards into the multicooker bowl.
Pour in 1 cup of broth and 1 cup of water.
On the multicooker, set the “Buckwheat” mode.
Bon appetit!

Recipe No. 2. Chicken gizzards with buckwheat in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Onions (2 heads);
Carrots (2-3 pcs.);
Buckwheat (2 multi-cups);
Water (4 multiscans);
Bay leaf (1-2 pcs.);
Vegetable oil;
Salt, pepper (to taste);

Cooking process

We wash the stomachs thoroughly.
Turn on the multicooker to the “Baking” mode for 40 minutes. Add a little vegetable oil, lay out the prepared chicken stomachs and fry. Add salt and pepper to taste. Add chopped onions and carrots. Mix everything thoroughly.
After the chicken gizzards are fried, turn the multicooker to “Stew” mode for 1 hour. Add bay leaf.

Ingredients:

Chicken stomachs (400 g);
Water (2 liters);
Potatoes (3 pcs.);
Carrots (2-3 pcs.);
Onion (1 pc.);
Sunflower oil;
Buckwheat (4 tbsp);
Bay leaf;
Greenery;
Salt, pepper (to taste);

Cooking process

Peel potatoes, onions and carrots.
Cut the potatoes into cubes or wedges.
Cut the onion into small cubes.
Grate the carrots.
We wash the buckwheat.
Pour a little sunflower oil into the multicooker bowl, add onions and carrots.
Turn on the “Frying” mode to brown the onions.
Pour water, add chicken stomachs, buckwheat, potatoes. Salt, pepper, mix well. Turn on the “Soup” mode for 1 hour, close the lid.
15 minutes before the end of the program, open the lid, add bay leaf and finely chopped herbs. Close the lid and continue cooking until the beep sounds.
Buckwheat soup with chicken gizzards is ready!

Recipe No. 2. Vermicelli soup with ventricles in a slow cooker .

Ingredients:

Chicken stomachs (250 g);
Potatoes (3 pcs.);
Onion (1 head);
Carrots (1 pc.);
Thin vermicelli “spider web”;
Salt, spices, herbs (to taste);

Cooking process

We wash the stomachs and divide each into 2 parts. Pour vegetable oil into the bowl, activate the “Frying” mode and set for 12 minutes.
Chop the onion, and either cut the carrots into slices or simply grate them. Place all the vegetables in a multi-cooker bowl and fry.
Peel the potatoes, cut them and add them to the vegetables. Fill everything with water, add salt and your favorite spices.
Turn on the “Extinguishing” mode for 1 hour and close the lid.
20 minutes before readiness, open the lid, add vermicelli and herbs and continue cooking until the beep.
Bon appetit!

By-products, which include gizzards, which are often found on store shelves, are nutritious, low in calories and low in price. And with proper preparation, dishes made from them also stand out for their unsurpassed taste. Any recipe for cooking chicken gizzards in a frying pan can be varied with the help of additional products, depending on the gastronomic preferences of the cook.

Before you cook chicken gizzards in a frying pan, you should purchase:

½ kg stomachs;
onion;
250 ml sour cream;
a little sunflower oil;
salt, spices and herbs.

Cooking method:

Pre-chopped onions are fried in sunflower oil.
The washed and cleaned stomachs are divided into several parts and sent to the fried onions, where they simmer in their own juice for about 50 minutes under the lid.
After the specified time, the offal is salted and peppered, after which it is poured with sour cream.
After boiling, the finished dish is removed from the heat.

With potatoes in a slow cooker

A nutritious and vitamin-rich dinner can easily be prepared from:

1 kg of stomachs;
4 potato tubers;
300 g champignons;
carrots;
bulbs;
salt, spices and sunflower oil.

The creation steps are as follows:

The washed stomachs are cleared of cuticles and placed in a slow cooker with oil, set to the “Stew” mode for 2 hours.
When the juice from the offal is released, add water in a volume of 150 to 500 ml if desired.
Potatoes and carrots are cut into cubes, which are sent to the stomachs after 1 hour.
Next is placed the onion, chopped into rings.
After 15 minutes, add the mushrooms, divided into several parts.
2 minutes before the sound signal, salt the dish and mix thoroughly.

Spicy recipe with fried onions and garlic

A nutritious dish of gizzards, which can be served either alone or with a side dish, is particularly aromatic thanks to the use of garlic dressing.

You will need:

1 kg of offal;
2 onions;
head of garlic;
a shot of soy sauce;
bouillon cube, spices and salt.

Chicken gizzards with a spicy taste should be prepared according to the following scheme:

The cleaned stomachs are boiled for about an hour, and after cooling they are cut into pieces.
Chopped onions are sauteed until golden brown, the appearance of which signals the need to add gizzards to the onion cubes.
The contents of the frying pan are filled with water and a diluted bouillon cube.
Garlic is passed through a press.
After 20 minutes, the dish is topped with a dressing of soy sauce and garlic gruel.

Delicious chicken gizzards with onions

You can fry delicious gizzards using a minimal set of ingredients:

offal – 300 g;
onions – 2 pcs.;
sunflower oil - for frying;
pepper, nutmeg and salt.

Step-by-step cooking instructions:

The stomachs are washed and thoroughly cleaned of the inner lining, after which they are cut into strips.
The chopped offal is sent to a frying pan with sunflower oil, where it is fried until golden brown for about 35 minutes.
After the specified time, onion rings are added to the chicken stomachs, which reach the finished state very quickly.
The dish is seasoned and salted at the discretion of the cook.

Korean style in a frying pan

Gizzards cooked in the style of Asian cuisine are juicy, aromatic and piquant.

In preparation we use:

½ kg stomachs;
carrot;
bulb;
30 ml soy sauce;
½ head of garlic;
15 g sugar;
a pinch of salt;
20 ml vinegar;
hot ground pepper;
sunflower oil.

During preparation:

The offal is boiled in salted water for half an hour.
After cooling, the main ingredient is crushed.
The carrots are cut into strips, and the onion into thin half rings.
The carrot-onion mixture is sprinkled with sugar, salt, pepper, poured over with vinegar and mixed well with crushed garlic.
When the stomachs are ready, the vegetable mass with liquid is fried in a frying pan with heated oil for about 5 minutes.
After the specified time, the sauce is poured into the pan, after which the contents are simmered under the lid for another 7 minutes.
At the end, the stomachs are added, which continue to simmer along with the vegetables for 10 minutes.

In tomato sauce

A tasty and affordable dish, for the preparation of which you only need to have on hand:

½ kg stomachs;
30 ml each of sunflower oil and tomato paste;
a little salt, spices;
a glass of water.

When implementing the recipe:

The stomachs are thoroughly cleaned and randomly chopped.
The pieces are placed in a frying pan with oil, where they are fried for about 10 minutes over intense heat with constant stirring.
Next, the offal is flavored with tomato paste and immediately filled with water.
If desired, replace the pasta with water with tomato juice or fresh tomatoes.
The dish is stewed for about 1 hour until cooked.
Finally, the gizzards are salted and seasoned to taste.

Stewed chicken gizzards with mushrooms

If you approach the process of preparing chicken gizzards correctly, the dish will amaze you with its appetizing and juicy quality.

To prepare a delicious meal, you need:

600 g stomachs;
2 times less mushrooms;
bulb;
80 ml sour cream;
a piece of butter;
salt and spices.

Basic steps:

The stomachs are washed, cleaned and divided into several parts.
Pieces of offal are laid out in a frying pan with a thick bottom, where they are filled with water so that the liquid completely covers them.
After boiling, the fire is reduced and the stomachs are stewed for about 50 minutes under a closed lid.
The onion is chopped and the mushrooms are cut into slices.
Mushrooms are fried together with onions in butter until golden brown.
When all the liquid from the pan with the stomachs has evaporated, add sour cream and onion-mushroom mixture into the container.
The dish is salted, seasoned and heated for about 7 minutes under the lid.

To prepare juicy goulash you need:

1 kg of stomachs;
carrot;
bulb;
300 ml water;
tomato sauce;
a little flour;
salt, spices.

The preparation method consists of the following steps:

The onion is cut into small cubes.
The root vegetable is rubbed.
The onion and carrot mixture is fried in the multicooker bowl at the appropriate setting.
Place washed and cleaned stomachs and a little flour on top of the fried vegetables.
After a short frying, which helps get rid of the floury taste, the dish is poured with tomato sauce and water, seasoned and salted.
The goulash is prepared for the first half hour in the “Baking” mode, which after the sound signal changes to the “Stewing” program with a timer of 60 minutes.

Advice. In season, tomato sauce can be replaced with tomato pulp.

Thus, inexpensive chicken gizzards, which often catch your eye in a butcher shop, can be prepared very tasty if you know the basic nuances of preparing the offal.

I found another offal on the store shelf that I had never tried before. I'm talking about chicken muscle stomachs, some call them navels. I looked on the Internet for how to cook chicken gizzards and was surprised that they are quite popular, even more popular than hearts.

Chicken gizzards, like other chicken by-products, are very healthy. They are high in protein and low in fat. Chicken gizzards are a low-calorie product. From words to deeds. Today I'm cooking chicken stomachs in a slow cooker.

To prepare chicken gizzards in a slow cooker we will need:

850 grams of chicken gizzards (actually there may be a little less or more, I had a package of this weight),
2 heads of onions,
1 carrot,
½ glass of water (multi-cup),
2 cloves of garlic,
salt,
pepper,
seasonings to taste (I used Provençal herbs and meat seasoning),
vegetable oil.

Recipe for cooking chicken gizzards in a slow cooker.

Chicken stomachs should be rinsed well in running water. Remove the film from their surface and cut off the fat. Despite the fact that I bought the stomachs in the store, and they were already cleaned, there were some remnants of films, grease and sand. So you need to be more careful here.

We clean and wash the onions and carrots.

Finely chop the chicken gizzards. Chop the onion as you like, be it small or large. Three carrots on a large or medium grater.

Pour a little vegetable oil into a multicooker saucepan, add gizzards, onions, and carrots. Turn on the “Baking” or “Frying” mode for 20 minutes. Stirring occasionally, fry the gizzards with vegetables. After some time, the ventricles will begin to secrete a large amount of juice.

In fact, for greater benefit, this step could be omitted and go straight to extinguishing. It is not necessary to use vegetable oil when stewing.

Now add salt and pepper to taste, as well as seasonings and water to the multicooker saucepan. Stir and close the lid. Turn on the “Extinguishing” mode for 2 hours.

Half an hour before readiness, finely chop the garlic and add to the ventricles. Mix.

The multicooker allows you to do almost everything: stew, fry, bake! The main positive aspect of cooking with this device will be your hands free: load it, press the button and go about your business. Chicken gizzards, one might say, are not a product for everyone, as they require a lot of attention. But a multicooker will help make the process less problematic and the result more enjoyable.

How to cook chicken gizzards in a slow cooker - cleaning offal

The stomachs must be cleared of the yellow film. If it is not removed, the food will become very rancid. In order for the film to come off better, the product is scalded with boiling water, passing the water through a colander. Use a knife to remove soft cartilage, fat, yellowness, greens, and rough areas. Regardless of the further method of preparation, it is recommended to first boil the cleaned stomach in water for 1.5-2 hours, add salt at the end of cooking.

Chicken gizzards in a slow cooker with rice

Recipe ingredients:

Chicken stomachs – 600 g.
Rice – 2 tbsp.
Water - 4 tbsp.
Bay leaf – 2 pcs.
Salt, spices - to taste.

Cooking process:

Clean and rinse the stomachs, cut into small pieces if necessary. Place them in the multicooker bowl, pour a glass of water for 1 hour, set the “Stew” mode.
At the end, add 2 tbsp of washed rice, 1 tbsp of water, salt, spices and bay leaf. Turn on the “Pilaf” mode. After the signal, the chicken stomachs with rice are considered ready.

Chicken gizzards in a slow cooker with mushrooms

Recipe ingredients:

Chicken stomachs – 700 g.
Champignons – 500 g.
Onions – 2 pcs.
Carrot – 1 pc.
Sour cream – 200 g.
Vegetable oil – 50 g.
Salt, spices - to taste.

Cooking process:

Clean and wash the stomachs, add water and boil first in a regular saucepan for 1 hour until tender. Set the multicooker to “Baking” mode and use it to fry onions and carrots. Mix chopped mushrooms, gizzards and sour cream, pepper and salt. If it turns out very thick, add water.
Turn on “Stew” for 1 hour, checking for softness. If the dish is ready earlier, turn off the multicooker before the signal.

Chicken gizzards in a slow cooker with melted cheese

Recipe ingredients:

Chicken stomachs – 800 g.
Processed cheese – 200 g.
Grainy mustard – 1 tbsp.
Salt and ground black pepper - to taste.

Cooking process:

The ventricles are cleaned and thoroughly washed. Then the stomachs are poured into the multicooker bowl and water is poured. The “Extinguishing” mode is set for 2 hours with the lid closed. During the process, the foam is removed. Replace boiled water with warm boiled water.
After time, the ventricles cool down; do not pour out the broth. Cut the processed cheese into cubes and add to the ventricles in the broth. Simmer again for min. 10, but now with salt and pepper, stir occasionally to melt the cheese.

Chicken gizzards in a slow cooker with cream

Recipe ingredients:

Chicken stomachs – 500 g.
Cream – 200 ml.
Carrot – 1 pc.
Onions – 1 pc.
Vegetable oil for frying – 50 ml.
Salt - to taste.

Cooking process:

In “Baking” mode for 10 minutes. brown the carrots and onions in oil. Add prepared chicken gizzards to vegetables.
After the signal, pour cream, add salt, grated garlic and leave for another 10 minutes. Serve the dish with porridge or mashed potatoes.

Chicken stomach cutlets in a slow cooker

Recipe ingredients:

Chicken stomachs – 1 kg.
Onions – 1 pc.
Chicken eggs – 1 pc.
Wheat flour – 5 tbsp.
Vegetable oil – 50 ml.
Garlic – 3 g.
Water – 200 ml.
Salt - to taste.

Cooking process:

Prepare the offal for further use. Grind clean stomachs together with onions and garlic into minced meat. Add egg, 2 tbsp. flour, salt, seasonings.
Mix and roll into palm-sized cutlets using your hands. Roll all sides in flour and fry in a frying pan.
Next, turn on the multicooker and place all the cutlets in a bowl. Pour boiling water over and simmer for 1 hour. During this time, the water will boil away and the cutlets will become tender and soft.

Using meat by-products has a very positive effect on your wallet. The result is delicious and super-cheap food, but only if the cook has enough experience and knowledge to handle such organs. The stomachs must be cleaned of the yellow shell, because of which, with 100% certainty, you will have to throw out the dish. But if you get used to it, the results will definitely exceed your expectations.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It is useful for any housewife to know how to prepare dishes from chicken stomachs in a slow cooker. This dinner option is useful when you are short of time and need to cook something quick and tasty. You can make food in different ways, diversify it by including cereals, vegetables or sauces.

How to cook chicken gizzards in a slow cooker

Chicken gizzards are classified as by-products, but they taste like premium quality beef and are half the price. They are distinguished by their high protein content. To cook chicken gizzards in a slow cooker, you don’t need a lot of skill or effort, because they are sold already ready for cooking. If the navel is closed, then it is cut and the contents are taken out, washed and the yellow skin is removed by prying it off with a knife (it is recommended to scrape it off). The stomachs are thoroughly washed, otherwise the product will taste bitter.

It is best to wash your navels with a strong stream of running cold water to clean the walls of sand, stones and gastroliths. Prepared products are cut into pieces or used whole. You can pre-simmer or lightly fry the slices, add sauce and simmer in a slow cooker. Chicken gizzards go well with pasta, cereals, vegetables and mushrooms.

Mayonnaise, sour cream, ready-made sauces, broths with tomato paste or water are used as fillings for the food. It is recommended to season the ventricles with spicy spices - curry, basil, cumin. You can add spice to the dish in the form of adjika, mustard, bay leaf. Don't skimp on the greens. When using a multicooker, you will need the “Baking” or “Frying” mode for preparation, and the “Stewing” or “Pilaf” mode for the main process.

Recipe for chicken gizzards in a slow cooker

Any cook will need a recipe for chicken gizzards in a slow cooker. The classic version involves the use of sour cream, but it can be improved with a more complex sauce with the addition of cream, garlic and herbs. Professionals can immediately prepare a side dish - a multicooker allows this.

Chicken gizzards in a slow cooker with sour cream

Number of servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch.
Cuisine: Russian.

Chicken gizzards in a slow cooker with sour cream is a traditional dish with a delicate gravy and pleasant vegetable additives. It is best seasoned with classic fried onions and carrots. Stewed navels turn out tender and appetizing, go well with mashed potatoes and boiled crumbly cereals.

Ingredients:

chicken gizzards – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
sour cream – 3 tablespoons;
water - half a glass;
vegetable oil – 20 ml.

Cooking method:

Cut the onion into half rings, fry on the “Baking” mode until the crust is transparent and golden. Throw in the chopped carrots and fry for 10 minutes.
Load the washed stomachs, season with salt and pepper.
Pour in sour cream, part of the water, stir. Close the lid. Set the “Extinguishing” mode, leave for two hours, add water if necessary.

Chicken stomachs with potatoes in a slow cooker

Number of servings: 5 persons.
Calorie content of the dish: 124 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken gizzards with potatoes in a slow cooker will be an excellent hearty dish that combines both meat and a side dish. Potato pieces will be saturated with a pleasant aroma, saturated with the smell of spices and acquire a bright color due to the onion and carrot dressing. It is optimal to use special seasonings for potatoes or chicken.

Ingredients:

chicken navels – 1000 g;
vegetable oil – 40 ml;
potatoes - 7 pieces;
water – 100 ml;
onions – 3 pcs.;
seasoning for potatoes – 10 g.

Cooking method:

Pour oil into the bowl, place the washed, cleaned navels, and cover with a lid. Switch the “Bake” program for 50 minutes. Stir several times.
Remove the meat from the bowl, place the potato quarters in it, and sprinkle with seasoning.
Mix the giblets with the onion half rings and return to the bowl. Salt and pepper.
Fill with water, set the “Pilaf” mode, cook for 40 minutes.

Stewed gizzards in a slow cooker

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 99 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Stewed gizzards in a slow cooker will turn out soft and tender, very satisfying. The secret of their preparation lies in the use of sour cream and cream filling, which harmonizes perfectly with fresh champignons and carrots. Onions and spices – allspice, curry and cardamom – add piquant heat. Use any other seasoning mixture if desired.

Ingredients:

chicken stomachs – 0.65 kg;
champignons – 450 g;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 40 ml;
cream – 0.2 l.

Cooking method:

Rinse the navels in a deep container, remove debris, cut off fat. Boil until tender in salted water, drain.
Cool, cut into strips of medium length.
Fry the meat in a bowl on the “Baking” mode, add grated carrots and onion rings.
After browning, add mushrooms in slices, pour sour cream. Cook for an hour using the “Stew” mode.

Chicken gizzards with rice in a slow cooker

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 115 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken stomachs with rice in a slow cooker will turn out extremely tender and juicy. Rice will be a delicious addition to a meat dish and will emphasize its softness. You can cook food in a familiar multicooker or with the pressure cooker function, which will cut the time costs in half. Meat pieces with tomato sauce that melt in your mouth will be well received by all family members.

Ingredients:

chicken stomachs – 0.5 kg;
onion – 1 pc.;
carrots – 1 pc.;
tomatoes in their own juice – 180 g;
water – 5 glasses;
vegetable oil – 20 ml;
long steamed rice - 0.4 kg.

Cooking method:

Boil the washed navels for five minutes, setting the “Soup” mode. Drain the water, fry with onion half rings and coarsely grated carrots on the “Meat” function. Open the lid during the process.
Fry for five minutes, add crushed tomatoes, juice from them, simmer for a couple of minutes.
Add the washed rice, add water, and cook the contents on the “Rice” program for half an hour.
Decorate with greens.

Chicken gizzards with buckwheat in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 117 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken stomachs with buckwheat in a slow cooker are made by analogy with the recipe described above using rice. To give the dish a pleasant taste and aroma, use a mixture of oils for frying, as well as seasonings - dried bell pepper and celery root. The subtle, refined aroma of food will appeal to everyone who tries it.

Ingredients:

buckwheat – 0.4 kg;
chicken stomachs – half a kilo;
water – 0.6 l;
butter – 20 g;
carrots – 1 pc.;
vegetable oil – 40 ml;
onion – 1 pc.;
dried sweet paprika – 10 g;
dried celery – 10 g;
bay leaf – 1 pc.;
allspice - a pinch;
nutmeg – 2 g.

Cooking method:

Thoroughly clean the stomachs, wash them, cut them. Soak for 20 minutes in cold water and dry.
Fry the onion half rings with carrot sticks for 20 minutes, then add the offal. Pour in water, season, simmer for five minutes.
Add washed buckwheat, pour in water, add bay leaf. Set the “Buckwheat” mode and cook for 50 minutes.
Serve with chopped herbs, sour cream sauce and garlic.

Chicken stomachs with mushrooms in a slow cooker

Cooking time: 2.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 100 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken gizzards with mushrooms in a slow cooker are rich in protein. This low-calorie dish will definitely appeal to all those who are on a diet. A hearty delicacy with mushrooms has a special aroma and taste; due to sour cream it becomes soft and tender. Even those who don’t really like offal will not refuse the dish. You can garnish food with any cereals, potatoes or noodles.

Ingredients:

chicken navels – 0.65 kg;
champignons – 0.45 kg;
onions – 2 pcs.;
sour cream - a glass;
water - liter;
carrots – 1 pc.;
vegetable oil – 20 ml.

Cooking method:

Clean the stomachs, wash them, and place them on the bottom of the pan. Pour in water and boil for an hour until tender.
Wash the mushrooms and cut into slices.
Fry chopped onion, grated carrots in the “Baking” mode, add mushrooms.
Add meat, sour cream, spices.
If necessary, add a little water. Turn on the “Extinguishing” mode for an hour.

Chicken gizzards with cabbage in a slow cooker

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 104 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken gizzards with cabbage in a slow cooker are reminiscent of biggos, which quickly satisfies hunger. You can use fresh or stewed cabbage (it’s best to mix both), season with tomato paste and parsley. If necessary, the paste is replaced with juice or fresh tomatoes, supplemented with carrots, garlic and onions. Try adding mushrooms too: half salted and half fresh.

Ingredients:

chicken gizzards – 1 kg;
onion – 1 pc.;
water – 200 ml;
carrots – 1 pc.;
vegetable oil – 30 ml;
fresh cabbage – 0.75 kg;
parsley – 25 g;
tomato paste – 40 ml.

Cooking method:

Clean the stomachs from fat, films, and rinse. Grate the carrots on a coarse grater, chop the onion.
Turn on the “Baking” mode, pour out the oil, fry the gizzards. Add vegetables, simmer for 20 minutes.
Pour in the paste, cover with water, season with spices. Turn on the “Extinguishing” program for an hour and a half.
10 minutes before the end of cooking and the signal, add shredded cabbage and parsley.
Garnish with fresh vegetables or try making a salad with small quail eggs based on cucumbers and radishes.

To properly cook chicken gizzards in a slow cooker, check out the tips from the professionals:

chicken navels in a slow cooker will turn out tastier if you use butter or ghee for frying;
if the recipe requires pre-cooking the meat, then observe the cooking time and do not exceed it so as not to get a tasteless dry product;
During heat treatment, navels lose about 30% of their mass, take this into account when cooking for a large number of people;
It is better to take fresh offal for production, because after freezing and thawing they become dry and tough, and are difficult to chew;
for flavor when cooking or frying, it is recommended to add peppercorns, bay leaves and aromatic roots with herbs;
low-calorie navels do not contain fat, therefore they are part of dietary dishes;
They are best served with low-fat sauces, cereals and vegetables, stewed or stewed.

Video: Stewed chicken gizzards in a slow cooker

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!