The whole chicken in the slow cooker will not burn or dry out! Recipes for cooking different whole chicken in a slow cooker

For some reason, a whole chicken always evokes admiration and looks appetizing. In addition, you don’t need to waste time cutting up the carcass, which makes the cooking process even easier. Z

A multicooker greatly simplifies an already simple task.

The chicken will definitely not burn or dry out in it, and it will turn out flavorful and beautiful even as a whole!

Whole chicken in a slow cooker - general cooking principles

The chicken carcass needs to be washed outside and inside and carefully inspect the skin. Remaining feathers must be removed. Also check the abdomen, there may also be something extra in it. Next, the chicken can be rubbed with spices, coated with sauces, stuffed with vegetables, fruits, cereals, or simply transferred to a slow cooker and cooked. The miracle saucepan will cope with any task!

Typically, a baking program is used to bake a chicken carcass. Halfway through cooking, turn the bird over. But if you don’t do this, nothing bad will happen; the chicken will cook anyway, but it may take a little more time. For stewing and cooking, other modes are used; water, broths, and sauces are added to the poultry.

Description of preparation:

I recommend cooking a whole chicken in a slow cooker with the delayed start program.
For example, in the morning you will grate a chicken, and by 5:30 pm the chicken will already be fried on one side. In this case, set the “baking” program for half an hour. And when you arrive, turn the chicken over and roast it for another 30 minutes. It is better to marinate the chicken all night, and the fact that it will lie grated in a slow cooker while waiting for the start command will only benefit it. Serve chicken with rice, herbs and vegetables. Good luck and bon appetit! Purpose: For dinner / For a holiday table / Healthy lunch Main ingredient: Poultry / Chicken Dish: Hot dishes

How to bake chicken with crust in soy-honey sauce

Baked chicken is a dish that is present on tables quite often, but if you wish, you can always experiment and cook the bird according to new recipes. Soy-honey sauce will add tender and piquant notes to the meat and make it even tastier.

chicken carcass – 1 piece;
oil – 50 milliliters;
garlic – 3 cloves;
honey – 10 grams;
soy sauce – 80 milliliters.

Cooking time: 120 minutes.

Calorie content per 100 grams: 186 kcal.

The carcass is washed, dried and placed on a large plate;
Place honey in a small bowl, add soy sauce, oil and grated garlic and mix;
Rub the sauce over the meat on all sides and leave to marinate for an hour;
Place the carcass in the multicooker bowl, select the “baking” mode and cook for 40 minutes.

Chicken prepared according to this recipe has an attractive appearance. The skin is ruddy and bright, and the taste of the meat is unusually tender and delicious. This dish is best served with mashed potatoes or baked potatoes.

Stuffed chicken for the holiday table

You can also cook stuffed chicken in a slow cooker, which will become a real decoration for the holiday table. And we will fill it with mushrooms and buckwheat. The amount of buckwheat can be changed depending on the size of the carcass.

Compound:

chicken;
3 tbsp. l. soy sauce;
3 tbsp. l. Worcestershire sauce;
3-4 garlic cloves;
onion head;
300 g fresh mushrooms;
150 g buckwheat;
filtered water;
seasoning mixture and salt.

Preparation:

Wash and dry the chicken. Turn the carcass breast side down and carefully cut it along the back. Then we take out the backbone and bones. Attention: we leave the bones on the wings and legs. Try not to damage the integrity of the carcass.
In a separate bowl, combine Worcestershire and soy sauce, squeeze out the garlic cloves and add the seasoning mixture and salt. Stir the marinade until smooth.
Rub the marinade over the entire carcass, and then carefully sew it together. This should be done in the direction from the neck to the tailbone. The main thing is to leave a hole at the tail end so that you can stuff the chicken later.
Let the chicken marinate for an hour.
In the meantime, let's prepare the filling. Peel and chop the onion and mushrooms.
Fry them in a multicooker in vegetable oil in the “Baking” mode until all the excess liquid comes out of the mushrooms. Don't forget to mix.
We wash the buckwheat, changing the water several times. Add it to the multi-bowl, add salt and fill it with filtered water. The ratio of water and buckwheat should be 2 to 1.
We set the “Buckwheat” or “Porridge” mode and cook until the end of the program.
Cool the filling slightly and stuff the chicken, and then sew up the hole.
Wash the multibowl, dry it and grease it with vegetable oil. Place the carcass in it and pour over the remaining marinade.
In the “Baking” mode, cook the stuffed chicken for an hour and a half. During this time, you need to turn the chicken four times, pouring the marinade over it.
The most delicious chicken is ready!

Chicken baked in foil in cream sauce

Chicken meat cooked in a slow cooker will be more flavorful and tender if you add creamy sauce to it.

chicken – 1 carcass;
spices;
garlic – 2 cloves;
salt;
butter;
ground pepper.

Cooking time: 95 minutes.

Calorie content per 100 grams: 174 kcal.

The chicken carcass is washed and dried;
Place oil, seasonings, and salt to taste in a bowl, stir;
Lift the skin of the chicken a little and pour a little oil mixture inside, and rub the rest of the meat on all sides;
Tie the wings and legs with thread, wrap the chicken in foil, place it in a multicooker bowl and bake for 60 minutes, selecting the “baking” function, and then slightly opening the foil for another 20 minutes.

During cooking, a tasty and aromatic crust forms on the chicken. Butter will make the meat more tender and delicious.

Baked chicken with apples recipe

Chicken with apples baked in a slow cooker has a significantly different taste from those dishes that are cooked in the oven or sleeve. Apples give the meat tenderness, juiciness and unusual, but slightly piquant notes.

chicken – 1 carcass;
salt;
2 apples;
oil;
4 cloves of garlic;
dried herbs.

Cooking time: 4 hours.

Calorie content per 100 grams: 165 kcal.

Wash the chicken in warm water, wipe with a cotton napkin;
Pour the dried herbs into a mortar, add salt, vegetable oil and 2 cloves of chopped garlic, grind everything well;
Rub the meat with marinade, make small cuts in it and insert garlic cut into slices inside them, leave in a cold place for 2 hours so that the chicken marinates and absorbs the flavors;
Cut the washed red apples into small slices and place them inside the carcass, the edges of which are sewn up or secured with toothpicks;
Transfer the carcass to a slow cooker and cook in the “baking” mode for 30 minutes on one side, half an hour on the other, then turn the carcass over again and cook for another 20 minutes.

The carcass prepared according to this recipe turns out to be extremely tasty. You need to take it out of the bowl, put it on a plate and give it a little time to cool. Serve hot with various side dishes and fresh vegetables.

Homemade sausage in the oven - we invite you to familiarize yourself with several interesting recipes from different types of meat.

Chicken fillet baked in a slow cooker with apricots

Compound:

chicken breast fillet – 0.8 kg;
canned apricots – 100 g;
cheese – 100 g;
garlic – 2 cloves;
sour cream – 100 g;
vegetable oil – 20 ml;
salt, curry, red pepper - to taste.

Cooking method:

Wash and dry the chicken fillet, make a longitudinal cut in the center with a knife.
Grate the cheese, set half aside, mix the rest with crushed garlic, salt and seasonings, sour cream.
Coat the fillet with the resulting sauce.
Cut the apricots into slices and place several of these pieces into the cut in the chicken fillet.
Secure with toothpicks to ensure the apricots remain inside the chicken pieces.
Grease the multicooker bowl with oil and place the chicken in it.
Close the lid and set the “Bake” program for 40 minutes.
Open the lid, turn over the chicken pieces, sprinkle with cheese. Bake in the same mode for another 15 minutes, with the last 5 minutes with the lid open.

You can serve it cut into pieces with sweet and sour sauce. Rice is suitable as a side dish.

How to properly cook a whole chicken in a slow cooker? Recipes with detailed explanations and photos.

On the Internet you can find many opinions that it is almost impossible to cook baked chicken in a Redmond multicooker, since it turns out stewed or boiled. However, the correct selection of products and the use of recipes adapted for this type of multicooker will give you the opportunity to enjoy crispy baked chicken.

Cooking baked chicken in a Redmond slow cooker will take two hours of your time, and from the specified amount of ingredients you will get four full servings of this dish.

So, you will need:

store-bought chicken with short, plump drumsticks weighing no more than 1.3 kg
5-6 cloves of garlic
150 grams of fat sour cream, preferably homemade
1 tablespoon vegetable oil
salt and spices

Preparation:

Preparation of ingredients. Each clove of garlic must be peeled and cut into two parts. The chicken should be washed well and hairs removed from it. After this, rub the carcass with spices and garlic, and place the garlic cloves inside it. Then coat the chicken thoroughly with sour cream. Take a sheet of foil and fold it in half, place the chicken in the center and wrap it up. Set the carcass aside for half an hour so that it is soaked in spices and sour cream.
Cooking chicken in a slow cooker. Grease the multicooker bowl with vegetable oil and place the chicken in it directly in the foil, breast side down. Set the “Baking” mode for forty minutes. After this, free the carcass from the foil, pour the remaining juice over it and again place it in the multicooker bowl with the breast down. Leave it for another ten minutes in the “Baking” mode under a tightly closed lid. After this time, turn the chicken onto its right side and bake for another ten minutes, and then turn it over to its left side and follow the same system. Then you need to turn the chicken on its back and keep it in the “Baking” mode for another ten minutes.
Serving chicken. The chicken is already ready. When serving, you can decorate it with herbs, and use vegetable salads as a side dish.

Baked chicken in a Polaris multicooker

Chicken cooked in the Polaris multicooker will delight you with its juiciness. You will spend about three hours of your time and get four servings of this delicious dish.

You will need:

chicken weighing no more than two kilograms, which will fit entirely into the multicooker bowl
two cloves of garlic
soy sauce
spices and salt
sunflower oil

Preparation:

Preparation of products. The chicken carcass must be thoroughly washed and dried with a paper towel. In a bowl, mix a couple of tablespoons of soy sauce with crushed garlic cloves, salt and spices. Rub the chicken thoroughly with the mixture and place it in a cool place for a couple of hours to marinate.
Cooking chicken. Coat the bowl of your multicooker with sunflower oil and place the chicken in it. Select the “Bake” mode and bake the chicken for half an hour, then turn it over and leave it in the same mode for another half hour. To obtain a golden brown crust, you can hold the bird for 10-15 minutes on each side in the “Crust” mode. When the chicken is ready, leave it in the bowl for a little longer.
Serving chicken. Any of your favorite side dishes will go with this chicken, but it goes best with salads made from fresh vegetables.

Video recipe for cooking a whole chicken

Chicken baked with quince

This recipe gives you a fairly simple way to cook chicken in the slow cooker. Quince can be replaced with pumpkin or apples, as well as oranges. Preparing this dish will take an hour and a half of your time, and from the specified ingredients you will get 4-5 servings of tasty and juicy chicken.

You will need:

chicken weighing no more than 1.5 kg
two large cloves of garlic
1 tablespoon dry basil
1 piece fresh quince
salt and pepper

Preparation:

Preparation of products. Wash the chicken carcass well, wash the quince and peel the garlic. Then remove the core from the quince and cut it into slices. Rub the chicken with dried basil, salt and garlic. Place the quince pieces inside the carcass and leave it to marinate in the refrigerator for a couple of hours.
Cooking chicken. Place the chicken in the multicooker bowl without lubricating it with anything first. Select the "Bake" mode and leave the bird for half an hour, then turn it over to the other side and bake for another thirty minutes.
Serving chicken. Remove the chicken from the multicooker using a spatula. Before serving, you can remove the quince from the carcass and place it next to it on a dish.

Salted chicken in a slow cooker

The recipe for salted chicken in the oven is known to many, but few people know that the same chicken can be cooked in a slow cooker. It will not have such a crispy crust as when cooked in the oven, but it will turn out very soft and aromatic. You will spend only an hour, after which you will receive a full dinner of five to six servings.

To prepare this dish you will need the following ingredients:

chicken weighing 1.5 kg
turmeric
dried basil
2 teaspoons olive oil
salt in the amount of 500 grams
chicken seasoning
ground red pepper

Preparation:

Preparation of products. Wash the chicken carcass and let it dry. Brush it with olive oil. Mix all the other spices and rub the chicken thoroughly with them. Take a sheet of parchment paper and line the multicooker bowl with it, pour half a kilo of salt there and place the chicken.
Cooking chicken. You need to cook chicken with salt in the “Multi-cook” mode for 45 minutes at a temperature of 160 degrees. On those multicookers that do not have such a mode, it is recommended to set the “Baking” mode, and bake it for an hour.
Serving chicken. When the chicken is ready, remove it from the slow cooker and place it on a wide platter. It is recommended to serve it with sauce, ketchup and mayonnaise.

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Chicken drumsticks baked in a slow cooker

Compound:

chicken drumsticks – 1 kg;
mayonnaise – 20 ml;
ketchup – 20 ml;
honey – 10 g;
soy sauce – 20 ml;
vegetable oil – 20 ml.

Cooking method:

Wash the chicken drumsticks and pat dry with a napkin.
Mix mayonnaise, ketchup, soy sauce and melted honey until liquid. Coat the chicken drumsticks thoroughly with the marinade and leave in it for 2 hours in a cool place.
Grease the multicooker bowl with vegetable oil and place chicken drumsticks in it.
Bake chicken drumsticks in the “Bake” mode for 20 minutes with the lid closed.
Open the lid, turn the legs over, lower the lid and bake for another 20 minutes. 5 minutes before the end of the program, the lid can be lifted.

Simple recipe and amazing results

Whole chicken baked in a slow cooker will turn out very tasty if you cook it in soy sauce with mustard and mayonnaise. Choose a small bird carcass so that it fits in the multi-bowl. Be careful with salt as soy sauce and mayonnaise are quite salty.

Compound:

chicken;
5 garlic cloves;
2-3 tbsp. l. soy sauce;
2 tbsp. l. mayonnaise;
1 tbsp. l. mustard;
1 tbsp. l. softened butter;
seasoning mixture and salt.

Preparation:

Wash and dry the chicken.

We clean the garlic cloves and pass them through a press.
Combine garlic cloves with soy sauce, mayonnaise and mustard. Add seasoning mixture and salt. Mix the resulting sauce until smooth.

Rub the carcass generously with sauce and marinate for at least two hours.

Grease a multi-bowl with softened butter and place the chicken in it.

On the multicooker, set the “Baking” program and the cooking time to one hour. The carcass will need to be turned over every 30 minutes. Please note: times may vary depending on your appliance model. If necessary, add another half hour.

Chicken baked with garlic and curry in foil

To ensure that chicken cooked in a slow cooker is tender and flavorful, before baking it can be wrapped in foil, which will retain all the juices inside the meat.

1 carcass;
4 cloves of garlic;
salt;
ground pepper;
curry.

Cooking time: 3 hours.

Calorie content per 100 grams: 175 kcal.

The carcass is washed well under running water, then dried and set aside;
Mix curry, salt, pepper in a separate container, add garlic, chopped and passed through a press, to the seasonings, mix;
Rub the carcass on the outside and inside with seasonings and refrigerate for 1 hour;
Cook the dish in the multicooker bowl in the “baking” mode for 15 minutes on each side, then wrap it in foil and bake for another 80 minutes, and 30 minutes before the end of cooking, unroll the foil and let the meat brown.

The chicken will be delicious and golden brown if it is well rubbed with curry. The more of this seasoning there is on the carcass, the more beautiful it will be.

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