Cooking chicken legs in a slow cooker is a pleasure.
Firstly , the legs do not need to be prepared for a long time; healthy chicken meat turns out incredibly juicy and tender, no matter what additional ingredients are included in the dish.
Secondly , the multicooker is a miracle technology of our time, which does almost everything itself, it’s a pity that it doesn’t know how to clean and wash the components of the dish, but it’s not scary, the housewives themselves can cope with this task. The main thing is that the dishes turn out juicy, tasty, healthy and satisfying.
Legs in a slow cooker - general principles of cooking
In order to cook chicken legs in a slow cooker, it is not necessary to marinate , because this is the most juicy and tender part of the chicken. But you will need to wash and dry the chicken. If you want to have a dietary dish, remove the skin and remove excess fat before cooking. Only in this case, it is desirable that the dish include either butter or some kind of sauce.
Legs in a slow cooker can be boiled, stewed, baked, steamed , either as a whole piece or cut into several small pieces - it all depends on the recipe you choose.
Additionally, you can add any ingredients: potatoes, cabbage, onions, carrots, beans, celery, mushrooms. And in general, you can add almost anything you want to a dish; chicken meat goes perfectly with all products.
All components of the dish are washed, peeled, cut, and, if necessary, pre-processed; the multicooker does the rest.
Cooking methods
Chicken legs, or legs, can be cooked whole or in parts - drumsticks or thighs. They are usually prepared without removing the skin. The thigh is the fattier part of the chicken, the drumstick less so. You can purchase any part of the legs that you like best, but you should remember that your favorite legs cannot be classified as dietary meat.
The legs are fried, boiled, baked, stewed, steamed. Broths obtained during the boiling process are used in the preparation of various first courses - soups, borscht, solyanka, and so on.
To make a rich broth, chicken legs are placed in cold water and brought to a boil, skimming off the foam. If you need juicy meat and a more dietary broth, put the legs in boiling water, also skimming off the foam.
Recipe 1. Baked chicken legs in a slow cooker
The easiest and fastest dish you can prepare in a slow cooker. As a complement to the baked legs, you can serve any traditional side dish, fresh or pickled vegetables, and herbs.
Ingredients:
• two medium-sized chicken legs;
• spices for chicken - this can be a ready-made mixture or mixed independently (oregano, marjoram, basil, mustard and others);
• salt;
• olive or vegetable oil.
Cooking method:
1. Rinse the legs thoroughly, dry them with a disposable towel, and make small cuts in several places with a knife.
2. Mix salt and spices, thoroughly rub this aromatic mixture into the legs.
3. Grease the multicooker pan with butter and add the grated chicken legs.
4. Turn on the “Baking” mode by setting the timer for 30-40 minutes.
5. After 15-20 minutes of cooking, turn the meat over to the other side.
6. That's all, best served when it's piping hot.
What dishes can be prepared from chicken legs in a slow cooker?
Delicious chicken legs are prepared both separately from the side dish and with the addition of various vegetables: carrots, onions, peppers, potatoes, and so on.
Stewed or baked chicken legs are just as good as classic fried legs. It can be stewed in sauces and baked with various additives.
The most beneficial for the body include steamed or boiled legs. To prevent the dish from seeming bland, you can serve it with spicy or spicy seasonings. Sour cream sauce is a good choice and you can quickly make it yourself. Add finely chopped garlic and any greens to the sour cream. Add a little salt and stir. With this sauce no one will refuse boiled meat. You can come up with many options for sour cream sauce with any vegetables. It is better to chop them finely to create a uniform sauce structure.
Recipe 7. Steamed chicken legs in a slow cooker
Ingredients:
• three legs;
• 60 ml soy sauce;
• oregano, rosemary, salt, ground pepper, turmeric.
Cooking method:
1. Wash the chicken and rub with spices.
2. Place the meat in a baking sleeve, pour in soy sauce, and shake the bag thoroughly.
3. Pour water into the multi-cooker bowl and place the legs on a special container.
4. Set the “Steam” mode by setting the timer for 45 minutes.
Chicken legs baked in kefir
Compound:
- chicken legs – 0.8–0.9 kg;
- kefir – 100 ml;
- vegetable oil – 20 ml;
- salt, spices, herbs - to taste.
Cooking method:
- Wash the legs, remove the skin, remove excess fat, cut into portions.
- Pour salt into kefir, add spices and herbs. You can use both dried and fresh herbs. In particular, parsley harmonizes well with the taste of the dish.
- Place the chicken legs in a bowl with kefir and stir until the marinade coats each piece. Leave the meat to marinate in a cool place for half an hour or even an hour.
- Grease the multicooker bowl with vegetable oil and place the chicken legs in it. Pour in the kefir remaining in the bowl.
- Run the Baking program for 50 minutes. Approximately 30 minutes after the program starts, stir the contents of the multicooker by turning the legs on the other side.
Preparation
Rinse the chicken legs thoroughly, then pat dry with a paper towel. Remove excess unsightly fat. Then rub with salt, a mixture of peppers and curry. The last ingredient gives the finished dish an attractive yellowish tint and, of course, enhances the taste.
The multicooker bowl must be dry before cooking. Pour some vegetable oil into it and turn on the “Frying” mode for 40 minutes. Wait a while for the heating element to start heating up. Then place the chicken legs inside the bowl. It is better to close the lid so that the chicken is cooked not only on the outside, but also on the inside. Frying time on one side will be 15-20 minutes. It’s just important not to miss the moment and turn the legs over in time.
Turn over and, if required, add vegetable oil. Fry the product on the other side for another 15 minutes. You can turn it over several times so that the crust does not fry too much.
Check the readiness of the chicken legs with a wooden stick. Pierce where the bones meet. If the juice comes out clear and the meat is soft, then the dish is completely ready to eat.
The legs fried in a slow cooker can be served hot immediately.
As a side dish for this dish, you can offer stewed vegetables, boiled potatoes, pasta or porridge. Most importantly, do not forget to serve a lot of fresh vegetables and herbs. And it wouldn’t hurt to have your favorite sauce on the table.
On a note
- There is always the opportunity to supplement this recipe with other ingredients. The option of marinating the product is very good, especially if you place the chicken in the marinade the night before and keep it in the refrigerator. To do this, you can mix, for example, soy sauce with mustard and spices.
- You can also use your favorite herbs that go well with chicken. These are Provençal herbs or pure rosemary. Just don’t overdo it with the quantity so as not to spoil the taste of the dish.
- If you are preparing several servings of chicken legs, be sure to clean the multicooker bowl before the next batch, because the remnants of the previous product will burn, thereby spoiling both the appearance of the dish and its taste.
Pilaf with chicken - a light but satisfying dish
To cook chicken legs with rice in a slow cooker, you need to prepare the following set of products:
- chicken legs – 3 pcs.;
- rice – 2 cups;
- onion – 1 pc.;
- carrots – 1 pc.;
- garlic – 1 head;
- vegetable oil;
- barberry – ½ teaspoon;
- salt, ground red pepper - to taste.
Cut the legs into three parts and place them in the bowl of a Redmond or any other multicooker.
Chop the onions, chop the pre-peeled carrots.
Place vegetables on top of chicken.
Rinse the rice and pour it on top of the vegetables, fill the dish with water or broth.
Add garlic, spices, set the “Pilaf” mode.
Pilaf requires a special approach, so we also include a version of this recipe in a video clip:
Recommendations and conclusions
Before cooking chicken in a slow cooker, it is better to remove the skin; it contains the largest amount of cholesterol and other substances harmful to health.
You can cut off excess fat if you tend to be overweight and are used to counting calories.
Before stewing, you can fry the legs a little in a frying pan - the taste of the meat will be brighter.
Chicken in a slow cooker is a dish for a delicious family lunch or dinner.
If you want to make a festive version, decorate the legs beautifully: place them on fresh green salad leaves, garnish with cherry tomatoes, olives, thin slices of lemon, sprigs of dill, parsley.
Vitamin niacin is a natural “medicine” for nerve cells, which supports the normal functioning of the heart and regulates cholesterol levels in the body.
In the East, chicken meat has long been considered not only a food product, but also an effective medicine for the prevention of diseases of old age.
Ham dishes cooked in a slow cooker are widely popular, and with the advent of miracle technology, they have become even easier to prepare.
Have fun cooking too!
We are attaching another video to the article in which you will be taught how to cook stuffed chicken legs.
Now, to the question of how to cook chicken legs in a slow cooker, you already have 7 ready-made recipe answers!
Stewed chicken legs with vegetables and sour cream in a slow cooker
- chicken legs – 400 g;
- onions – 2 heads;
- carrots – 1 piece;
- sour cream – 170 g;
- chicken broth - 1 glass;
- salt - to taste.
Wash the legs and put them in a slow cooker.
Wash and peel the carrots, grate the root vegetable on a coarse grater, cut the onion into half rings.
Add vegetables to chicken.
Pour in sour cream and broth, add salt.
Set the “Quenching” mode for two hours, drain the condensate.
The dish can be served with any side dish.
Chicken legs with potatoes - our respect for traditions!
The combination of chicken and potatoes is loved by many.
Using a multicooker, meat can be cooked simultaneously with a side dish, spending a minimum of effort and time.
Product set:
- chicken legs – 3 pieces;
- potatoes – 300 g;
- salt, pepper, spices - to taste.
Cut the legs into several pieces; the skin can be removed.
Season the fillet with salt, pepper, rub with spices and leave to marinate.
Wash small potato tubers, peel and cut into slices.
Place the chicken legs on the bottom of the multicooker bowl, with chopped potatoes between them.
Set the “Baking” mode for 40 – 45 minutes, when half the time has passed since the start of cooking, turn the potatoes and chicken over for even baking.
Serve with fresh or salted, pickled vegetables.
Legs with potatoes in a slow cooker can be prepared both for holidays and on weekdays.
You already understand how to prepare this recipe.
But we always try to guess your preferences.
Therefore, below we suggest watching the process of cooking a whole aromatic chicken with potatoes using the same favorite household appliances:
Useful tips: seasonings for chicken meat
Chicken can be seasoned with different sets of spices.
Combinations of spicy ingredients will give the dish different flavors.
- mix a teaspoon of chopped garlic and fresh lemon juice, a tablespoon of soy sauce and ketchup, four tablespoons of vegetable oil, preferably unrefined, salt and ground pepper to taste;
- prepare a mixture of liquid honey, soy sauce, mustard, ketchup, take all ingredients in equal proportions;
- mix two or three tablespoons of mayonnaise, garlic and salt to taste, two teaspoons of ready-made table mustard, juice of half a lemon;
- paprika, allspice, curry, ground nutmeg, salt, rub the chicken well with the mixture.
