Chicken hearts in a slow cooker

Chicken hearts with vegetables in sour cream

Products you will need:

onion – 200 g;
low-fat sour cream – 400 ml;
chicken hearts – 0.8 kg;
white flour – 20 g;
spicy herbs, table rock salt;
a bunch of greenery;
vegetable oil – 20 ml.

Step-by-step instructions for preparing chicken hearts in sour cream:

Pour oil into the multicooker container and set the “Frying” mode.
Peel the onion, chop it into cubes and place it in the bowl of an electrical appliance.
We cut off the veins and vessels from the washed hearts, then add them to the onion, fry for 10 minutes and pour in half a glass of drinking water.
We turn on the “Quenching” program on the device, close the device and cook the offal for half an hour.
Add flour, salt, sour cream, herbs, chopped herbs to the ingredients, mix with a spatula and simmer for 15 minutes.

The hearts will turn out very tender, tasty, aromatic - you'll just lick your fingers.

Hearts in a slow cooker with potatoes

How else to cook chicken hearts in a slow cooker? - there is one productive idea. They can be stewed directly with potatoes, then you get something like a meat stew. For this recipe, we will take classic, time-tested products.

Ingredients

chicken hearts – 0.5 kg;
potatoes - 4 medium pieces;
onions and carrots - 1 piece each;
vegetable oil – 3 large spoons;
medium fat sour cream - about the same;
flour – 1 tablespoon;
salt, spices and herbs - at your discretion.

This recipe for cooking chicken hearts can be reproduced using a Redmond multicooker, or in another device.

How to cook

As usual, we first prepare the products. We clean and wash the vegetables. We cut off the fat and films, as well as the vessels near the hearts. We wash everything under running water.
Chop the onion and grate the carrots on a coarse grater so that the pieces are approximately the same size.
Now we need to turn on our kitchen assistant in the “frying” mode, set the time to 20 minutes, pour in vegetable oil and heat it for literally 2-3 minutes.
Lay out the mixture of vegetables, fry for 5 minutes, then add salt and all the spices.
After another 5 minutes, add the chicken hearts themselves and fry for another 6-7 minutes.
Add flour and sour cream, mix thoroughly, heat for the remaining time (literally 3 minutes). If there is very little liquid, you can add half a glass of water or chicken broth, if you happen to have it on hand.
The first stage is completed. Now you need to set the “Stew” mode, lay out the pre-cut potatoes, and also a bay leaf. We set the time to 30 minutes and do our favorite things while waiting for a hearty and healthy meal.

The finished dish can be sprinkled with herbs and served with any vegetables.

Chicken hearts with potatoes cooked in a slow cooker

Cooking with rice

Ingredients:

rice (long) – 350 g;
medium sized carrots;
small onion head;
garlic – 2 cloves;
sour cream – 100 ml;
spicy herbs, table rock salt;
vegetable oil – 40 ml;
greenery.

How to cook chicken hearts with rice:

Peel the skins from the onions and garlic and chop the vegetables into small pieces.
Cut the peel off the carrots and pass through a fine grater.
Pour oil into the multicooker container, turn on the “Frying” program, add chopped vegetables and sauté until soft.
We remove the veins and vessels from the hearts and rinse them under running water. We add them to the frying.
Add sour cream, salt, spices to the ingredients and mix the composition. Then add well-washed rice and two glasses of drinking water.
Close the appliance and set the “Extinguishing” mode.
After 40 minutes, turn off the unit, leave the food for half an hour so that it brews well.

Crispy rice and tender hearts go well together in the presented dish. Be sure to prepare this delicious dish and pamper your household.

What's good about chicken hearts?

Many housewives neglect the use of offal, believing that they cannot be used to prepare a truly tasty dish. To dispel these misconceptions, it is worth studying the list of beneficial properties inherent in chicken hearts and preparing them for your family at least once.

Composition of this product per 100 g:

protein - 15.8 g;
fats - 10.8 g;
carbohydrates - 0.8 g.

Calorie content – 160 kcal.

Useful components of chicken hearts:

B vitamins, including the rather rare B12, which is essential for the human body. These substances guarantee the normalization of metabolism, the production of hormones and enzymes that we all need for full functioning;
vitamin A is an ally of strengthening vision and immunity, bone tissue strength;
nicotinic acid – vitamin PP. This component allows you to avoid dermatological diseases, improve blood circulation, and get a boost of energy;
a combination of magnesium, copper and iron. These substances are involved in the process of hematopoiesis. In particular, without them it is impossible to achieve an increase in hemoglobin;
phosphorus – is responsible for strengthening bone and connective tissue;
potassium is a guarantee of the full functioning of your nervous system.

Due to their varied chemical composition, chicken hearts should be present in the diet of athletes who endure heavy physical activity every day. They will also serve well for people recovering from injuries or childbirth, suffering from anemia, lack of body weight, etc. If you do not complain about your health, then chicken hearts in a slow cooker can be regarded as the prevention of dangerous cardiovascular, nervous and other diseases.

Hearty dish with potatoes

List of products:

medium sized carrots;
small onion;
potatoes (large) – 5 tubers;
hearts – 0.5 kg;
parsley;
spicy herbs, table rock salt.

Step-by-step preparation of chicken hearts with potatoes in a slow cooker:

Remove the husk from the onion and chop the vegetable into half rings.
Peel the carrots and potatoes and chop them into cubes.
We wash the hearts with running water and separate them into pieces.
Place vegetables and offal into the multicooker bowl and pour in a liter of drinking water. Close the unit and turn on the “Extinguishing” mode.
After an hour, add finely chopped herbs, salt, herbs to the ingredients, mix and simmer the food for another 5 minutes.

This light and tasty dish is sure to please your gourmets.

Braised hearts with cabbage

Ingredients used (for 4 servings):

Chicken hearts, 500 g;
Medium head of cabbage;
Small onion;
A teaspoon of tomato paste.

Add oil to the slow cooker and lightly fry the hearts with onions. The cabbage is chopped using a grater or knife, intensively crushed, and introduced into the contents. Add a glass of water, close the lid and simmer the dish for 40 minutes. Afterwards, turn off the multicooker, but keep the lid closed for another 30 minutes.

This is interesting: how to cook chicken hearts

Chicken hearts stewed in cream

You will need the following products:

medium sized carrot;
cream – 200 ml;
small onion;
butter from cow's milk - 200 g;
offal (hearts) – 0.5 kg;
spicy herbs, table rock salt;
greens - a bunch.

Let's look at the step-by-step preparation of the dish:

Peel the onion and chop it into half rings.
Cut the peel off the carrots and pass through a fine grater.
We clean the hearts from blood clots and veins, and rinse with filtered water.
On the multicooker, turn on the “Stew” mode.
Pour butter (melted) mixed with cream into the bowl of the device.
Add vegetables, offal, salt, herbs to the sauce, close the appliance, simmer the ingredients for 30 minutes.
Chop the greens and add the aromatic mixture to the dish.

Thanks to the cream, the hearts will become even more tender and tastier.

Chicken hearts in a slow cooker with cabbage: recipe with photos

Chicken hearts in a slow cooker with cabbage is a rather unusual recipe that you don’t see very often on the culinary Internet. Nevertheless, he also has a right to exist, and what a right to exist!

This dish is suitable for cabbage lovers, as well as for those who seriously watch their figure. Chicken hearts with cabbage are perfectly filling and at the same time provide no more than 160 kcal per 100 g of the finished product. An obvious plus is the beneficial properties of cabbage. Thanks to fiber, it acts as a filter to cleanse the intestines and improve our digestion.

Ingredients

chicken hearts - 0.5 kg;
cabbage – half a head of cabbage (0.5 kg);
tomato paste – 2 tablespoons (or 4 tablespoons of tomato puree);
onions and carrots - 1 medium piece each;
vegetable oil – 2 large spoons;
salt, pepper and herbs - at your discretion.

How to cook hearts

By the way, chicken hearts according to this recipe can be cooked both in a slow cooker and in a frying pan. The process of cooking in a multicooker is as follows: you need to immediately mix all the ingredients in a large bowl, stir and simmer in the device for 1.5-2 hours until cooked.

Chicken hearts stewed in a slow cooker with cabbage

A sprig of cherry tomatoes, a lettuce leaf and some fresh herbs turn this quite everyday dish into a real restaurant-quality delicacy. If desired, you can add a few drops of freshly squeezed lemon juice - a slight sourness improves the taste.

Bon appetit!

How to cook with pasta

Ingredients:

large onion;
pasta (spirals) – 0.5 kg;
offal (hearts) – 0.5 kg;
vegetable oil – 30 ml;
spicy herbs, table rock salt.

Step-by-step preparation of the dish:

We remove the husks from the bulbs and chop the vegetable into half rings.
We wash the hearts in filtered water, cut off the veins and films. We can divide them into halves or leave them whole. Whoever likes it!
Pour oil into the multicooker container and turn on the “Stew” program.
Place onions and hearts in the bowl of the kitchen appliance, fry lightly, then close the unit and cook for 20 minutes.
Next, add pasta, salt, herbs, two glasses of water to the ingredients and mix the composition. Close the device and select the “Baking” mode.

After 20 minutes, the hearty dish is ready. To prepare the food you need to use durum wheat pasta.

Chicken gizzards with rice in a slow cooker

Ingredients:

chicken navels – 600 g;
steamed rice – 180 g;
onion - leek - 200 g;
1 carrot
corn oil – 20 ml;
water – 500 ml;
2-3 cloves of garlic;
spice mixture for pilaf – 30-40 g;
salt.

Cooking method:

Rinse the rice 6-7 times and leave in cool water.
Soak chicken gizzards for 30 minutes, drain the water, remove hard films and rinse well.
Cut the offal into small pieces (each into 3-4 parts).
The white stalk of the leek must be washed well several times and then cut into rings 5 mm thick.
Grate the carrots. Crush the garlic.
Mix vegetables and giblets in a multicooker bowl.
Mix the oil with the pilaf spices and lightly mash with your hands to release the juice. Place in the refrigerator to marinate for at least 2 hours.
Drain the rice and place it on top of the gizzards and vegetables. Pour in hot water so that the dish is covered by 1 cm and cook in the “Pilaf” mode for 1.5 hours. 15 minutes before readiness, add salt and stir.

Serve chicken gizzards with rice, cooked in a slow cooker, with a salad of fresh vegetables and herbs. The finished pilaf can be sprinkled with steamed raisins and crushed walnuts.

With buckwheat and mushrooms

List of required products:

mushrooms (champignons, fresh) – 300 g;
buckwheat – 300 g;
chicken hearts – 0.5 kg;
medium onion (white);
tomato paste – 40 g;
heavy cream – 200 ml;
butter from natural milk – 100 g.

Step-by-step preparation of the dish:

Remove the peel from the onion and chop it into half rings;
Cut the mushrooms into slices.
From the washed hearts we remove veins, films, blood clots and cut into pieces.
On the multicooker, turn on the “Frying” program, put butter, onions, mushrooms, offal into the bowl, sauté the ingredients of the dish until golden brown.
Add to the ingredients tomato, cream, salt, washed buckwheat, 0.5 liters of drinking water, cook in the “Stew” mode.
After 40 minutes, turn off the electrical appliance, add herbs to the porridge, stir the mixture, and leave the food closed for about an hour.

The dish turns out incredibly tasty and aromatic. If you like spicy dishes, add pepper and garlic.

Tips before cooking

Before you start cooking, there are several important points to consider:

If the product has been frozen, it must be allowed to thaw on its own. It is advisable not to speed up the defrosting process: no need to use a microwave oven or put a frozen bag of hearts in hot water. From such methods, the taste properties of the hearts deteriorate, and some of the juice is lost along with the water.
The hearts are first washed under cold water, cleaned of fatty streaks, cutting them off. If there are vessels or blood clots on the product, they are also removed. You can cut each heart into halves, but you shouldn’t make very small pieces.
Hearts tolerate heat treatment in a slow cooker very well. Cooking time for the product is 35-45 minutes in the “Stewing” or “Baking” mode.
To prepare dishes, you can use carrots, onions, and spices as desired. These ingredients will add juiciness to the finished product and make its taste richer. Sour cream, cream, tomato paste or mayonnaise sauces are often used for stewing. The hearts are perfect for potatoes, pasta, and rice.