Chicken soufflé in a slow cooker. How to cook chicken soufflé in a slow cooker. Recipes for making chicken soufflé in a slow cooker. Benefits of chicken soufflé

Prepared by: Dashuta

11/24/2014 Cooking time: 1 hour 30 minutes

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You can make an incredibly tasty soufflé from chicken, which is suitable even for baby food, and in a slow cooker it turns out especially tender, juicy and tasty, cook it and you will see for yourself.

Classic chicken soufflé in a slow cooker

Why chicken soufflé? This is a dietary product that contains no fat. This product is suitable not only for baby food, but also for those who watch their weight, for athletes, schoolchildren, students and the elderly. The structure of the chicken soufflé is tender and crumbly. The finished soufflé can be formed into any shape to decorate and serve as a beautiful dish.

Ingredients for making soufflé:

chicken – 1 pc.;
bread - 4 slices;
milk – 200 ml;
eggs – 4 pcs.;
butter – 1 tbsp;
onion – 1 pc.;
salt – 1 tsp;
fresh herbs - to taste.

Steps for preparing chicken soufflé in a slow cooker:

The first thing to do is soak white bread in milk. In order not to delay this process, you can slightly warm the milk and dip the slices of bread into it. As soon as it softens, you need to extract and squeeze out only the pulp thoroughly, and set the edges of the bread aside. By the way, if this option doesn’t suit you, you can squeeze out all the bread so that you don’t have any of the food left.
Now you need to rinse the fillet under running cool water, peel and cut the onion into large pieces and pass these products through a meat grinder. Another option is to use a food processor or blender. If the power of the blender allows, then you can cut the meat into pieces and grind in a blender. The consistency of the finished minced meat will be softer than after using a meat grinder.
Next, you need to wash the eggs and carefully separate the yolks. Add the whites to the minced meat, mix and add salt.
Preparatory work has been completed. Now you need to grease the working bowl of the multicooker with any oil (butter or vegetable will do). It is best to use butter; it adds a delicate taste and subtle aroma to the finished dish.
We put the mass into the mold, you can level it with a spatula so that it is evenly distributed and fills all the free space of the bowl.
Next, we simply close the lid of the device and set the desired cooking mode. In order to prepare chicken soufflé in a multicooker, you need to select the “Baking” program; the time is set automatically - 40 minutes.
As soon as the cooking process is completed and the device notifies you with a signal, you can open the lid and look at the dish - you will see that the soufflé has increased slightly in volume.
We need to very carefully remove the finished product from the multicooker bowl, so we carefully turn the mold over onto a flat dish.

The chicken souffle in the slow cooker is ready, all that remains is to decide on how to serve the dish. You can brush the top of the soufflé with butter and garnish the finished product with chopped fresh herbs or cut the soufflé into squares, cubes or triangles. Help yourself!

Classic recipe

The classic recipe for making chicken soufflé in a slow cooker is quite simple. We will need:

1 kilogram of chicken fillet;
200 ml milk;
eggs - 4 pieces;
a few slices of white bread;
one onion;
a tablespoon of butter and a teaspoon of salt.

First of all, soak the bread in milk, as soon as it becomes soft, you need to take it out and squeeze it thoroughly.
Peel and wash the onion.
Now it's time to get to the meat. Rinse the fillet under drain water and cut into cubes, then using a food processor, grind the chicken to a puree consistency, add the onion to the processor bowl and grind everything thoroughly again.
Then separate the whites and whisk until foam forms, combine with the remaining ingredients and add salt, add bread soaked in milk.
Mix thoroughly, you should get a homogeneous mass.
Grease the multicooker bowl with butter and place the workpiece in it.
Select the “Baking” mode and leave the dish for 40 minutes.
When the cooking time is up, carefully transfer the soufflé to a flat plate.

That's all! The classic chicken fillet soufflé is ready. When serving, you can grease it with butter - this will give the dish an even more delicate taste.

Chicken soufflé in a slow cooker with potatoes

This recipe for preparing a meat dish is slightly different from the classic recipe for chicken soufflé in a slow cooker. The minced meat will be dense, so you can immediately form small balls from it. You can give the meat product any shape.

What ingredients do we need:

chicken fillet – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
eggs – 2 pcs.;
bread - 1 piece;
milk – 125 ml;
salt and pepper - to taste.

Steps for preparing chicken soufflé in a slow cooker:

Peel and chop the potatoes and onions. For these purposes, a regular grater (choose the small side) or a meat grinder is suitable.
Free the fillet from the film and grind in a blender.
Pour milk into a deep bowl, heat it to a temperature of +40°C and lower the bread. We are waiting for it to soften. This takes no more than a minute; in warm milk the bread quickly becomes soft. Squeeze the bread with your hands and put the pulp into the minced meat.
Combine the chopped meat with potatoes and onions and mix.
Now you need to separate the whites from the yolks. Beat the egg whites, adding a few crystals of salt to form a fluffy white foam.
First, carefully mix the yolks into the minced meat so that the mass becomes homogeneous, and then add the fluffy whites in small portions and carefully mix the mixture.
Add salt and spices. We taste the minced meat, if everything is satisfactory, you can proceed to the next stage - baking chicken soufflé in a slow cooker.
In order to immediately get a soufflé of the same size, you can use silicone molds.
Fill each container to the brim with minced meat and place it in the multicooker bowl.
You need to close the lid of the device and turn on the “Baking” program; it will take only 40 minutes to cook the chicken soufflé in the multicooker. During this time, you can prepare a delicious side dish: boil potatoes, rice or pasta.

Recipes

Chicken soufflé can be eaten on its own or with a side dish. It will be stored in the refrigerator for several days. This delicate delicacy will appeal to everyone who loves chicken and wants to lose weight.

Breast with vegetables

This dish has amazing taste and low calorie content. It turns out to be especially useful due to the vegetables that are included in its composition. Nuts make it unusual, and aromatic fresh herbs will make it especially piquant and aromatic.

You will need:

chicken breast – 500 g;
zucchini or zucchini – 230 g;
broccoli or cauliflower – 130 g;
greenery;
low fat milk – 230 ml;
onion – 1 pc.;
pistachios – 1 tbsp.;
eggs – 2 pcs.;
salt;
pepper;
odorless olive oil – 50 ml.

Step 1: Rinse and dry the chicken using a paper towel. Cut the meat as desired, put it in a bowl, add chopped zucchini, broccoli sorted into florets and onions. Grind everything using a blender into a homogeneous mass.

Step 2 . Add room temperature milk to the mixture. Add half of the finely chopped herbs, olive oil, raw yolks separated from the whites, seasoning to taste and nuts. Grind everything again in a blender.

Step 3. Beat the egg whites into a thick foam using a mixer or whisk. Add them to the mass.

Step 4. Place the resulting base in a slow cooker and cook the dish for 30 minutes.

With cheese

This dish has slightly more calories than the previous one, but it is still suitable for diets. Its calorie content is approximately 150 kcal per 100 g. It is quite simple to prepare.

You will need:

low-fat cheese – 50 g;
egg – 1 pc.;
carrots – 1 pc.;
salt;
spices;
olive oil, odorless;
chicken fillet – 1 kg;
low-fat sour cream – 35 g;
low-fat milk – 200 ml;
wholemeal flour – 30 g;
green peas – 50 g.

Step 1. Rinse and dry the fillet, grind it in a blender into a paste.

Step 2. Add flour, raw egg, milk, salt and spices to the chicken mixture. Whisk everything thoroughly again so that there are no lumps.

Step 3. Boil the carrots, peel and cut into cubes. If you have fresh or frozen peas, cook them. If it's canned, drain the liquid.

Step 4. Add boiled vegetables to the chicken, mix everything. Do not grind with a blender so that the pieces remain intact.

Step 5 . Place the dough in a steamer, pour a little sour cream on top and sprinkle with grated cheese.

Step 6. Cook the dish for about half an hour. Serve hot.

Important! If you don’t have a blender, you can grind everything in a regular meat grinder.

With zucchini

This dish is not only light, it is also rich in vitamins. You will definitely like it!

Ingredients:

odorless oil;
pepper;
spices;
chicken meat – 800 g;
low fat milk – 1 tbsp;
salt;
white bread – 40 g;
zucchini – 1 pc.

Step 1. Rinse the chicken meat, remove all veins and skin, and grind it in a blender.

Step 2. Separately, grind the crustless bread, put it in a glass and fill it with milk.

Step 3. Mix these ingredients, add olive oil, salt and spices. You should have a very runny dough.

Step 4. Beat the cold white, separated from the yolk. To make the foam stable, add a little salt there. Add the whites to the chicken mixture and mix everything.

Step 5. Place everything in the steamer container on the lower level. Cook covered for half an hour.

Steamed chicken soufflé in a slow cooker

We suggest preparing a tasty, healthy and dietary dish from chicken breast - chicken soufflé in a slow cooker.

Ingredients for cooking:

minced chicken – 1 kg;
cream (fat content 15%) – 1 glass;
eggs – 2 pcs.;
salt and pepper - to taste;
for decoration - fresh herbs, lettuce and tomatoes.

Preparing chicken soufflé in a slow cooker:

The recipe indicates the amount of ingredients per 1 kg of minced chicken. If you make a soufflé from chicken breast and chop it yourself, you can reduce the amount of ingredients by half.
Pour the cream into the prepared minced meat and add the yolks, salt and pepper. Mix all components until smooth.
We have some whites left - we need to beat them with salt until the foam increases in volume.
Add protein foam in small portions and gently mix all the ingredients again.
Immediately after kneading the minced meat, you need to quickly prepare a baking dish or small molds and put the minced meat in them. Grease each mold or the sides and bottom of a silicone baking container and lay out the minced chicken.
We place the container for steaming dishes in the multicooker bowl and be sure to fill the working bowl with water. This moment should not be missed under any circumstances. 3 glasses of regular tap water is enough.
The lid of the device must be closed, the “Baking” mode must be turned on, and the cooking time for chicken soufflé in the multicooker is 40 minutes.
After the signal, the finished soufflé can be carefully removed from the mold and transferred to a dish. Why should you be careful? When cooking chicken soufflé in a slow cooker, liquid is released from the minced meat and flows into the mold. When you take out the finished dish, try to save the broth - it can be used to prepare other dishes.

Place the finished dish on a flat plate, sprinkle with chopped herbs, lay out lettuce leaves and fresh tomatoes. Bon appetit!

Chicken soufflé in a slow cooker with celery

Parents of schoolchildren are constantly coming up with new recipes for preparing healthy dishes for their children. During the cold season, a simple dish will help strengthen the immune system and improve performance - we suggest preparing chicken soufflé in a slow cooker with celery. By the way, soufflé can be eaten not only by students; this dish is also suitable for those who are watching their weight.

We will prepare the following products:

chicken breast – 500 g;
onion – 1 pc.;
celery root – 150 g;
cream – 50 ml;
eggs – 2 pcs.;
butter – 1 tbsp;
rice flour – 2 tbsp;
ground nutmeg - on the tip of a knife;
salt and ground black pepper - to taste.

How to cook chicken soufflé in a slow cooker:

Let's do the celery. The root needs to be peeled and cut into pieces.
Pour water into the multicooker bowl and add celery. We turn on the “Soup” program and wait for the water to boil. From this moment we count down 10 minutes and test the readiness of the spine. If the celery has become soft, you can drain the water and transfer the celery to a plate.
Grind soft celery until you get a paste.
Cut the chicken fillet into strips and pass through a meat grinder. If you want, you can use a blender.
Place a piece of butter in a dry multicooker bowl. Turn on the “Frying” program. While the oil is heating up, we will have time to peel and chop the onion.
Fry the onion in a multicooker bowl until it becomes transparent. Usually this takes 5-7 minutes (depending on the power of the device).
Transfer the onion to a clean container and leave for a few minutes.
As soon as the onion has cooled a little, you can add it to the minced meat, add celery puree, nutmeg, salt and pepper.
You also need rice flour. You can make it yourself from rice or rice cereal. Just grind the rice in a coffee grinder. A variety of rice with a high starch content (for risotto or sushi) is suitable.
Beat eggs with cream in a deep bowl, mix all ingredients, including rice flour. Taste the minced meat; if there is not enough salt or pepper, add a little more. Maybe you need to add a little more nutmeg to give the finished dish a special aroma.
Grease silicone baking molds with butter, fill the mold with minced meat and place in the multicooker.
Turn on the “Baking” program, cooking time for chicken soufflé in a multicooker is 40 minutes.

The finished dish can be served lukewarm, accompanied by salad.

Chicken soufflé in a slow cooker for kids

For one-year-old babies, it is very important that meat dishes are present in the diet. You can just start your first complementary feeding with chicken soufflé. This dish is not only tasty, but also very tender. And if you add a little carrot to the soufflé, the meat dish will also turn out very, very tender.

Ingredients for preparing chicken soufflé in a slow cooker:

chicken breast – 500 g;
eggs – 2 pcs.;
carrots – 2 pcs.;
garlic 1 clove;
milk – 250 ml;
flour – 2 tbsp;
butter for greasing the walls and bottom of the mold.

Cooking steps:

The carrots need to be washed and peeled. Wash the fillet and cut into cubes.
Pour water into the multicooker container, add carrots, garlic cloves and meat. Set the “Soup” or “Stew” mode. Our task is to wait until the carrots and meat become soft.
In a separate container, mix eggs with milk and flour.
Place the finished meat and carrots in a blender bowl and grind into a puree.
Combine all the products, kneading the mixture thoroughly. Did you notice that there is no salt in the list of ingredients? For children one year of age, no salt is needed, but if you need to feed older children, add a few crystals of salt to the minced meat.
Grease the multicooker bowl with butter and add the mixture.
Set the “Baking” program, cooking time for chicken soufflé in a multicooker is 20 minutes. After completing the program, decorate the finished soufflé as your imagination dictates.

Chicken soufflé in a slow cooker with vegetables

Tender chicken breast goes well with any vegetables. To prepare chicken soufflé in a slow cooker, you can add your favorite vegetables to the classic recipe. This dish can even be served at a holiday table, chicken soufflé cooked in a slow cooker looks so beautiful and unusual.

Ingredients for cooking:

chicken breast – 500 g;
champignons – 200 g;
broccoli cabbage – 200 g;
carrots and onions - 1 pc.;
eggs – 2 pcs.;
cream – 200 ml;
salt and pepper - to taste.

How to cook a delicious chicken soufflé in a slow cooker:

Rinse the chicken fillet under cool running water, remove the film and cut into pieces.
Then we grind the meat in a blender or use a food processor for these purposes (a manual meat grinder will also work).
The onion needs to be peeled and also chopped.
Mushrooms and vegetables need to be washed, chopped and boiled in a multicooker bowl (use the “Soup” or “Stew” program, cooking time – 15-30 minutes).
Boiled carrots, mushrooms and cabbage should be cut into small pieces.
In a spacious bowl, combine all the ingredients: add minced meat, chopped onions, pieces of vegetables and mushrooms, add eggs, cream, salt and pepper. Mix the mixture carefully.
It is advisable to grease the multicooker bowl with any oil and pour the entire mixture into it. Select the “Baking” mode, time 40 minutes.

Carefully transfer the finished dish to a flat plate and cut into slices. You can serve chicken souffle cooked in a slow cooker with any side dish: fresh vegetables, boiled potatoes, pasta or buckwheat porridge. Bon appetit!

Minced chicken soufflé in a slow cooker

Now you can significantly speed up the process of preparing any dish if you purchase or prepare semi-finished products in advance. So, minced chicken soufflé cooked in a slow cooker will take much less time than previous recipes.

Ingredients:

half a kilogram of prepared minced meat;
two cloves of garlic;
one onion;
two eggs;
150 ml low-fat cream;
salt;
a tablespoon of starch;
any seasoning as desired.

Cooking method:

The minced meat is defrosted. It must be fresh and of high quality. It is better to buy it in trusted stores or make it yourself. If you want the soufflé to be juicier, and not just dietary, you need to choose minced meat not only from the breast, but also from other parts of the chicken: then the treat will not turn out dry.
Peel onions and garlic. Finely chop them and add them to the meat mass along with salt and spices. All ingredients are mixed using a blender.
The yolks are separated from the eggs, cream is added to them, and everything is beaten with a mixer in a separate bowl. Gradually, without stopping working with the mixer, add the resulting meat puree to the cream.
Add starch and beat again.
The remaining egg whites are slightly salted, whipped until foamy and poured into the base of the treat. When preparing a soufflé, it is important to beat the mixture as thoroughly as possible - then the dish will be airy and delicate in taste.
Lubricate the multicooker bowl and pour the future soufflé into it. Cook using the “Baking” mode for about an hour.

How to cook a delicious dish

These tips will help you prepare chicken breast:

If you see that the recipe does not contain butter, such a dish can be included in the diet.
You can increase the nutritional value of chicken soufflé like this: add 75 g of butter per 500 g of meat. It is advisable to use soft butter. Instead of butter, you can use heavy cream.
If you have enough free time, don’t be lazy and soak the fillet in milk. Just 2 hours and the meat will become tender, and the chicken soufflé cooked in a slow cooker will literally melt in your mouth.
If you filled the molds with minced meat, then the top of the soufflé can be greased with chicken yolk.
You can add tomatoes, peppers, chopped fresh herbs, vegetables or mushrooms to the minced meat.
The following sauce is suitable for chicken soufflé cooked in a slow cooker: mix 2 tbsp. flour with 1 tsp. soft butter and milk. Serve the sauce in a separate bowl.

Description of preparation:

It seems to me that one of the best dishes that can be prepared from chicken is soufflé, because it turns out to be so tender and airy in consistency that it simply melts in your mouth.
Personally, I just love it and make it very often for lunch or dinner, and today I want to tell you how to cook chicken soufflé in a slow cooker. Since I first made this soufflé with the help of my little assistant, I can no longer cook it on the stove. Chicken soufflé in a slow cooker at home really turns out much tastier and juicier, and besides, with it, I am sure that the soufflé will not dry out or burn. In general, there are only advantages, whatever one may say, if you don’t believe me, try making this delicacy yourself. Purpose: For lunch / For dinner / For children / For breakfast / For lunch / For dinner Main ingredient: Poultry / Chicken / Chicken fillet Dish: Baking / Hot dishes / Soufflé Diet: Recipes for weight loss / Low-calorie