Chicken stewed in a slow cooker. Simple step-by-step recipes for stewed chicken in a slow cooker. Interesting recipes for cooking stewed chicken in a slow cooker with step-by-step descriptions of steps

Stewed chicken in wine and sour cream sauce in a slow cooker

For this recipe, we take a whole chicken carcass, summer vegetables, dry wine and sour cream. For flavor, we season the dish only with garlic, so that there is nothing unnecessary. Let's take a closer look at what stewed chicken is made from in a slow cooker:

chicken carcass – 1 pc.;
bell pepper – 2 pcs.;
eggplants – 2 pcs.;
onion – 1 pc.;
dry white wine – 250 ml;
sour cream – 500 g;
garlic – 4 cloves;
salt;
sunflower oil – 3 tbsp.

Let's prepare stewed chicken in a slow cooker in the following way:

Trim off the excess from the chicken carcass and remove the skin if desired. Chop the chicken into portions. Using the “Frying” program, fry the pieces in oil on all sides.
Chop the vegetables not too finely. Onions and eggplants - in half rings, peppers - in strips.
Sprinkle the chicken with salt and add vegetables to it. Pour in 150 ml of wine and set the “Stew” program. Cook the stewed chicken in a slow cooker for 30 minutes.
Mix 100 ml of the remaining wine with sour cream and crushed garlic. After half an hour, pour the mixture into the bowl and continue cooking the dish for another 30 minutes.

With cabbage

Stewed cabbage with chicken in a slow cooker is a wonderful dish! Sauerkraut has a lot of benefits, and it also perfectly complements the taste of meat. And if the bird is caught too fat, then the excess fat is pulled onto itself.

The cooking process looks no less simple than in the first recipe. Place the chicken parts prepared and seasoned with salt and spices in a bowl and turn on the “Stew” mode for an hour. After half an hour, add half a kilo of sauerkraut to the chicken (you can add onions or berries - it will be even piquant). Close the lid of the device again and wait for the final signal.

Stewed chicken with dried fruits in a slow cooker

To stew this chicken, we use freshly squeezed apple juice. For sweetness, add dried apricots with prunes, for flavor - garlic, seasonings and aromatic herbs. Here is a list of the products we use:

chicken – 1 kg;
dried apricots – 100 g;
prunes – 100 g;
apple juice – 1 glass;
sunflower oil – 2 tbsp;
garlic – 2 cloves;
lemon juice – 2 tbsp;
seasoning for chicken, salt - per bite;
greenery.

We will prepare stewed chicken in a slow cooker in this way:

Wash the chicken and divide it into parts. Rub them with salt, chicken spices, crushed garlic and lemon juice. Let it refrigerate for 2-3 hours.
Heat vegetable oil in a bowl, for which we use the “Frying” program. Brown the chicken pieces on all sides.
Cut dried fruits into pieces. Prunes must be pitted. Pour them over the chicken.
Pour apple juice into a bowl. It should be natural, preferably freshly squeezed.
We taste the dish and add more salt if necessary.
Activate the “Extinguishing” program.
Cook the stewed chicken in a slow cooker for 1 hour. 5 minutes before the end of the program, add chopped herbs.

Stewed chicken with paprika in cream in a slow cooker

Paprika in a dish has both a piquant taste and a beautiful aroma. The cream in which we will cook stewed chicken in a slow cooker will make the poultry meat more tender. Products used in this dish:

chicken – 1 kg;
onion – 1 large head;
high fat cream – 1 cup;
flour – 1 tbsp;
butter – 3 tbsp;
salt;
ground paprika – 1 tbsp.

Let's look at the stages of cooking:

For stewing, you can use any parts of chicken or a small chicken carcass.
Cut a large onion into cubes and fry in 2 tbsp. butter in a slow cooker. For this we need the “Frying” mode.
When the onion becomes translucent, pour 2 cups of boiling water into a bowl, add paprika and salt, and add chicken pieces. In the “Stew” mode, cook the stewed chicken in a slow cooker for 40-50 minutes.
Melt another 1 tbsp in a frying pan. butter, fry the flour in it until yellow.
Remove the chicken from the bowl, and add the fried flour to the remaining sauce. Stirring constantly until it thickens.
Pour in the cream, bring to a boil, and add salt to taste. Place the chicken back.
Cook the stewed chicken in the slow cooker for another 10 minutes.

Stewed chicken in tomato and pepper in a slow cooker

Chicken in tomato sauce, made from natural tomatoes in their own juice, is stewed in a slow cooker along with sweet peppers. Spicy lovers can add chili pepper if they wish, although this is not provided for in our recipe. The ingredients we used for the dish are:

chicken carcass – 1 pc.;
garlic – 3 cloves;
red and green bell peppers – 300 g;
onions – 2 pcs.;
tomatoes in their own juice – 400 g;
vegetable oil – 3 tbsp;
salt, black pepper;
bay leaf – 1 pc.

Let's prepare stewed chicken in a slow cooker like this:

Let's turn the tomatoes in their own juice into a mushy mass using a blender or meat grinder.
Wash the chicken carcass, trim off excess fat and skin, and chop into manageable size pieces.
Peel the green and red bell peppers and chop them into very small cubes. squeeze the garlic through a press.
Fry the chicken pieces for several minutes on each side in vegetable oil, setting the “Frying” mode on the multicooker panel.
Add pepper and diced onion, salt and pepper. Let’s simmer the chicken and vegetables for another 15 minutes in the “Stew” mode.
Pour the tomato into the bowl, throw in the bay leaf and garlic. Let's taste and add salt again if necessary.
Cook the stewed chicken in a slow cooker for 1 hour.

Cooking with vegetables

The dish prepared according to this recipe turns out extremely tasty. Stewed chicken with vegetables will please everyone without exception.

Execution begins with the preparation of the necessary products, which include:

sweet pepper – 1 pc.;
chicken fillet – 500 g;
fresh tomatoes – 2 pcs.;
carrot - 1 root vegetable;
onion – 1 head;
garlic – 2 cloves;
paprika - 5 g;
salt and pepper.

Step-by-step manufacturing instructions:

Cut the chicken meat into small slices, pepper and salt.
Peel all vegetables.
Cut the onion into half rings.
Grind the carrots and garlic on a grater.
Cut the tomatoes into cubes.
Bell pepper - thin strips.
Place all ingredients in a multicooker bowl.
Add additional salt and sprinkle with paprika.
Set the machine to the “Extinguishing” program, turn on the timer for 1 hour.

While the dish is cooking, you can cut up a salad of fresh vegetables: it goes well with chicken.

Stewed chicken with yogurt in a slow cooker

This is an Indian recipe, which means that the chicken is expected to be spicy, rich in the smell of spices. As for seasonings, instead of our traditional black pepper, we use cardamom, turmeric and ginger. Let's look at what we need to prepare stewed chicken in a slow cooker:

chicken fillet – 700 g;
onion – 1 pc.;
yogurt – 300 ml;
cardamom – 3 pods;
ginger - a piece of root 2 cm long;
garlic – 2 cloves;
turmeric – 2 tsp;
sunflower oil – 1 tbsp;
salt - to taste;
almonds and cilantro for decoration.

Let's start cooking stewed chicken in a slow cooker:

Cut skinless chicken fillet into strips.
Grate the ginger root, squeeze the garlic into a bowl, mix with ginger and 2 tbsp. water.
Heat the sunflower oil in the multicooker in the “Frying” mode and fry the fillet in it. Transfer from the bowl to another bowl.
Fry the cardamom in oil for 2 minutes. After 2 minutes, add the finely chopped onion and fry together with the cardamom for 5 minutes.
Pour turmeric into the bowl, add a mixture of ginger and garlic, salt it all and simmer for another 7 minutes.
While stirring the onion with a spatula, pour in half the amount of yogurt. We put chicken in it. In the “Stew” mode, cook the stewed chicken in a slow cooker for 10 minutes.
Pour in the remaining yogurt and simmer the bird for another 10 minutes.
In plates, decorate the dish with cilantro sprigs and almond petals.

Chicken stewed and baked in a slow cooker - how to cook with vegetables?

Chicken is a dietary meat that simply cannot be liked. It cooks very quickly and tastes amazing when prepared correctly. It doesn’t take much time to prepare almost any chicken dish, so this is an ideal option for those who will soon have guests on their doorstep or don’t have time to cook at all.

Chicken meat is healthy and when cooked correctly it turns out very tender.

Thanks to the multicooker, the process of preparing any dish has become much easier than cooking over the stove. Of course, this also applies to chicken dishes, which can be prepared just as quickly and easily in the Polaris and Redmond multicookers.

Today we will tell you some of the most popular recipes for cooking chicken in a slow cooker: a whole baked chicken in an unusual aromatic sauce and stewed kritsa with vegetables.

How to cook chicken in a Polaris and Redmond multicooker?

Whole chicken carcass – 1.5 kilograms;
Sunflower oil – 3 tablespoons;
Honey – 2 tablespoons;
Soy sauce – 50 grams;
Garlic – 5 cloves;
Greens – 100 grams.
Chicken thighs – 1 kilogram;
Broccoli – 400 grams;
Carrots – 2 pieces;
Potatoes – 8 pieces;
Green beans – 400 grams;
Onion – 1 piece;
Salt - to taste;
Pepper - to taste;
Seasoning - to taste;
Vegetable oil 3 tablespoons.

Prepare the marinade for the chicken.

The taste of a whole chicken depends mainly on the correct marinating. In order for the chicken to be tender and flavorful, you need to marinate it well and preferably do this in advance. Of course, ideally, if the chicken stays in the marinade all night, but if time is pressing, two hours is enough.

Rinse the chicken well under running water, especially the inside. Place it in a deep bowl and pour soy sauce over it. Add honey and press the garlic through a garlic press and stir well. After this, cover with a lid or film and place in the refrigerator.

Cooking chicken in a slow cooker.

After the chicken is marinated, take it out and stick a couple of whole heads of garlic and herbs inside the carcass, after trimming the stem. After this, close the hole in the chicken using toothpicks.

Place the chicken carcass in a bowl and pour the remaining marinade on top. Place the device in the “Bake” mode for 40 minutes. When a special signal sounds, open the multicooker bowl and, using a spatula, carefully turn the chicken carcass over to the other side. Place the multicooker in the same mode for another 40 minutes.

When finished, use special tongs to remove the bowl from the multicooker and place it on a plate. The dish should be served hot, you can first cut the chicken or serve it whole. Bon appetit!

Preparing vegetables.

Wash the potatoes and carrots well under running water and peel. Cut the potatoes into four parts, grate the carrots on a medium grater. Wash the broccoli and green beans well and cut if necessary. Peel the onion and chop finely.

Working with meat.

Rinse the thighs well under running water. Get rid of excess fat. If the hips are large, then you need to beat them off a little. If you wish, you can also remove the skin. Marinate them with salt and pepper or seasoning and refrigerate for an hour.

Excellent recipe, cooking cabbage rolls in a Redmond slow cooker, step-by-step recipe with photos. Let's find out how to steam it - preserving vitamins.

Here is an option for preparing millet porridge, we will learn non-standard recipes, and cook with vegetables and meat.

Do you want to cook red borscht in a slow cooker? Our recipe will tell you and show you how to make delicious borscht.

Cooking potatoes.

Place the potatoes in a multicooker bowl and add enough water to cover the potatoes. Set the device to Soup mode for 40 minutes. When the signal sounds, carefully remove the bowl from the multicooker and drain the water.

Cooking thighs in a slow cooker.

Place the chicken thighs in the multicooker bowl, add a bay leaf if desired, and set to simmer in the “Stew” mode for 50 minutes.

You should not add water; the chicken will stew in its own juices and will turn out very tender.

A special signal will let you know that you need to open the multicooker lid to allow excess moisture to escape.

Carefully remove the bowl from the slow cooker using tongs or a towel as it will be very hot.

Cooking vegetables and potatoes.

Place all the vegetables and potatoes into the multicooker bowl. Set the multicooker to the “Frying” or “Baking” mode and fry with the lid closed for about 30 minutes, stirring occasionally. Don't forget salt and pepper. Carefully remove the bowl from the multicooker after turning off the power. Using a spatula, scoop the potatoes and vegetables into a plate.

Serve the vegetables with stewed chicken hot.

Video recipe: chicken stewed and baked in a Redmond slow cooker

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Chicken stewed in sour cream with prunes in a slow cooker

This method of preparing poultry meat is both simple and at the same time original. Interesting taste combined with speed of preparation can make this recipe one of your favorites. For this slow cooker chicken stew you need:

any parts of chicken – 0.5 kg;
large onion – 1 pc.;
sour cream – 200 g;
prunes – 100 g;
vegetable oil – 30 ml;
flour – 1 tbsp;
black pepper and salt.

Here's how we cook stewed chicken in a slow cooker:

Heat the vegetable oil in the bowl of the appliance, and while it is heating up, cut the chicken into pieces. Rub it with salt and black pepper and fry it in oil until crunchy.
Cut the onion into cubes and add to the bird, pour 100 ml of water. In the “Stew” option, cook the dish for 20 minutes.
Add sour cream mixed with 1 tbsp to the dish. flour, chopped pitted prunes. Taste for salt and adjust to desired taste.
Cook the stewed chicken in the slow cooker for another 30 minutes.

Amazingly simple recipe: how to stew chicken in a slow cooker

You don’t need to tell anyone what chicken is. Today, chicken is perhaps the most common and affordable type of meat, and therefore there are a great many different recipes for its preparation in printed publications and on the Internet. Our family also loves chicken dishes, so I have to cook it quite often. Previously, I used an oven, but now I have completely switched to a multicooker (I have a PHILIPS HD3077/40). Thanks to three-sided heating, the chicken in it is incredibly soft, and thanks to the non-stick coating of the bowl, you can cook absolutely without oil, which will undoubtedly be appreciated by supporters of a healthy diet. And in general, it is very difficult to spoil anything in a slow cooker, even if you are new to the kitchen. The recipe that I want to share with the readers of vmultivarkah.ru today is suitable not only for beginners - it will also delight experienced housewives. And all because with minimal investment of time, effort and money, the result is simply stunning!

We will talk about how to stew chicken in a slow cooker. In my opinion, this is one of the simplest and most versatile ways to cook chicken that I have ever tried. The simplicity of the dish is that all I have to do is put the pieces of chicken in a bowl, season with salt and spices and run the desired program, and the multi-helper will take care of the rest. The chicken is stewed in its own juices and, as a result, the resulting meat is juicy and tender, which, without exaggeration, will please everyone. And the versatility of stewing chicken in a slow cooker lies in the fact that the flavors can be varied each time by seasoning the meat with different aromatic spices. And one more thing - 100% excellent results are guaranteed no matter what model of multicooker you use! Well, what's the matter?

So, in order to stew chicken in a slow cooker, I will need a whole chicken, salt and spices.

You can, of course, further simplify the entire cooking process and choose ready-made portioned pieces of chicken in the meat department: legs, wings or thighs. But I am an economical housewife, and I prefer to buy a whole carcass.

To be honest, cutting up chicken once scared and puzzled me, but, as it turned out, everything is not so scary and difficult. Just remember the diagram and you will succeed. It’s better to start with the legs, then move on to the wings and only then cut out the breast - for preparing main courses I usually use only these parts of the bird, and leave the rest for soups and broths. The carcass was dealt with.
I select the parts of the chicken I need and move on.
Now I put the pieces of meat in a multicooker saucepan, and no oil - during the stewing process, enough juice will be released and nothing will burn.
All that remains is to sprinkle the chicken with spices and salt, mix gently and you can start the program.

I note that the set of spices can be different; either a ready-made mixture for chicken or a composition you put together will be perfect.

Stewing chicken in a slow cooker lasts 1 hour and absolutely without my presence, and a sound signal will notify me that it is ready. Here, in fact, is the whole recipe.
A good aromatic stewed chicken with any side dish, for example, new potatoes (during the season of young vegetables, it would be a sin not to pamper yourself). If you are on a diet or follow a separate nutrition system, a salad of fresh vegetables will be an excellent addition.

That's the whole process of stewing chicken in a slow cooker. You will definitely cope with this!

Stewed chicken in wine with cinnamon in a slow cooker

We will stew this chicken in a slow cooker right away along with the potatoes, so as not to prepare a separate side dish for it. Add fragrant cinnamon and dry red wine to the dish, thereby obtaining an original, refined taste. For stewed chicken in a slow cooker we will take the following ingredients:

chicken – 1 kg;
potatoes – 0.5 kg;
dry red wine – 400 ml;
cinnamon – 2 sticks;
olive oil – 50 ml;
parsley – 1 bunch;
salt, black pepper.

Stew chicken in a slow cooker in this way:

Chop a clean chicken carcass into convenient sized pieces. Let’s warm up the olive oil properly by setting the “Frying” program on the panel.
Fry the chicken pieces in oil until golden. Peel and chop the potatoes into large cubes.
Sprinkle the fried chicken with pepper and salt, pour in wine, and add cinnamon sticks. Let's turn on the "Quenching" program.
Cook the stewed chicken in a slow cooker for 30 minutes.
Fry the peeled potatoes in a frying pan and add to the chicken. After this, we will cook the dish for another 20 minutes.
At the end of cooking, take out the cinnamon sticks and add parsley.

What is the difference between braising different parts of chicken?

The chicken carcass is cut into different parts: breast, legs, back and wings. The cooking time for each of these cuts will be different:

Chicken breast . As a rule, this part is separated from the bone and only the fillet is used for cooking. This meat contains virtually no fat, so it turns out quite dry. To make the breast more juicy, stew it in various sauces, for example, sour cream or cream. In addition, you should not cook the fillet for too long. If you simmer it for no more than 10-15 minutes, the meat will retain more juiciness.
Ham . It consists of two parts: the thigh and the lower leg. Due to the presence of bones, these cuts will take longer to simmer than boneless meat. The drumstick is smaller, so it will simmer faster - about 15-20 minutes after the start of boiling. The thigh will be ready in 40 minutes. To speed up the cooking process, the thigh can be divided into 2 parts by cutting along the joint. A few years ago, thigh fillet - meat cut from the bones of chicken thighs - began to appear on the shelves of our stores. Gray meat is fattier and juicier. Such pieces are stewed for a little more than breast fillet - 20 minutes.
Wings . Chicken wings contain very little meat. They are usually used for frying, but sometimes there is a need to stew the wings. In this case it is also better to use sauce. And the extinguishing time will take no more than 20 minutes.
Backrest . This part of the chicken carcass is not suitable for stewing. Most often, aromatic rich broths are prepared from it or used as a base for soups. Although some housewives prepare full-fledged dishes from the backs, frying, stewing and baking. If you also decide to stew chicken backs, then get ready to spend 30 minutes on the process.

Stewed chicken with quince in a slow cooker

Try our unusual recipe for stewed chicken in a slow cooker. It uses both familiar vegetables and unusual ingredients: quince, lemon, lime. Here are the ingredients we need for the recipe:

chicken – 1 pc.;
carrots – 1 pc.;
quince – 1 pc.;
onion – 1 pc.;
lemon – 0.5 pcs.;
lime – 0.5 pcs.;
greens – 1 bunch;
cinnamon – 0.5 tsp;
melted butter – 50 g;
vegetable oil – 3 tbsp;
dry white wine – 200 ml;
salt - to taste.

Let's prepare stewed chicken in a slow cooker in several steps:

Wash the chicken carcass, pat dry with a towel, and cut into pieces. Sprinkle with the juice of half a lemon and rub with pepper and salt. Leave for 1-2 hours.
Then melt the butter in a slow cooker and fry the chicken pieces in it on all sides. Let's put them on a plate.
Pour vegetable oil into a bowl with butter. Add diced onion and carrots cut into thin slices.
Fry them for 10 minutes.
Now we add sliced quince to the dish, which we first clean from the skin and seeds. Fry it together with vegetables.
Chop half a lime into thin slices and add to the rest of the ingredients in the slow cooker. After a couple of minutes, return the chicken pieces to the bowl. Add cinnamon and add salt if necessary.
Pour the wine, turn on the “Stew” program and cook the stewed chicken in a slow cooker for 40 minutes.
At the end, add fresh herbs.

How long does it take to stew chicken?

Also, the time for stewing chicken depends on the recipe you choose and the cooking method. The recipes below are specific parts of the chicken carcass. But you can use others too. Just adjust the cooking time based on the cuts you have.

In a frying pan

The easiest and fastest way to prepare a delicious dinner is to simmer chicken in a frying pan. This recipe will help out any housewife who needs to feed her family when she comes home from work. The chicken is stewed in sour cream sauce in a frying pan for an average of 30 minutes.

500 g chicken drumsticks;
2 onions;
2 cloves of garlic;
100 g sour cream;
400 ml water or broth;
spices for chicken;
3 tbsp. spoons of vegetable oil for frying;
salt - to taste.

Prepare the broth in advance or dilute 1 chicken cube in water. You can get by with water, but then the taste of the dish will be less rich.
Rinse the drumsticks with cold water, dry and rub with salt. Salt prevents oil from splattering during frying.
Cut the onion into half rings. Chop the garlic.
Heat vegetable oil in a frying pan and fry the drumsticks on all sides, about 3-5 minutes. Until golden brown.
Remove the drumsticks from the pan, and fry the onion in the remaining oil over low heat.
When the onion begins to turn brown, add broth, sour cream and spices.
Place the drumsticks in the pan and toss with the sauce.
Bring to a boil, reduce heat to low and cover with a lid. Simmer for 30 minutes.
5 minutes before the end of cooking, add the garlic. Cover again and simmer for the remaining 5 minutes.
After the dish is removed from the heat, it should be allowed to brew without opening the lid for 10-15 minutes.

The dish can be served with any side dish. The resulting sauce has a very rich taste and aroma. So that household members eat it separately from the main dish along with bread.

In the oven

An excellent recipe that will help out when guests arrive. Braising a whole chicken carcass in the oven takes 1.5 hours.

1 chicken carcass;
2 onions;
3-5 cloves of garlic;
1/2 lemon;
2 tbsp. spoons of soy sauce;
2 bay leaves;
salt, pepper, Provençal herbs, paprika - to taste;
400 ml water.

Rinse the chicken. Remove any remaining feathers, if any. Cut into portions.
Sprinkle with the juice of half a lemon, add salt, spices and soy sauce. Distribute everything well over the chicken. You can leave it in the refrigerator overnight to marinate. But you can cook it this way too.
Place onion, chopped garlic and bay leaf on the bottom of the baking sheet.
Place chicken pieces on top. Pour in water.
Cover the baking sheet with foil and place in an oven preheated to 180 ºC to simmer for 1.5 hours.

During this time, the chicken in the oven will be stewed well and will be easily removed from the bone, and herbs and spices will fill your kitchen with an extraordinary aroma. It's time to welcome guests!

In a slow cooker

Meat cooked in a slow cooker in its own juice turns out to be very tender and retains a maximum of useful elements. It will take you no more than 10 minutes to prepare, and the multicooker will do all the main work for you. During the hour that the chicken will be stewing, you can do a lot of things around the house, relax, or set the table for welcoming guests.

4-6 chicken thighs (depending on size);
3 cloves of garlic;
5 black peppercorns;
2 bay leaves;
1 tbsp. spoon of chicken seasoning;
0.5 teaspoons of salt.

Rinse thighs under running water and dry with paper towels.
Place the meat in a multicooker bowl and rub with salt and spices.
Cut the garlic into slices and add to the chicken. We also put black peppercorns and bay leaves there.
Set the multicooker to the “Stew” mode and cook our aromatic chicken for 1 hour.
After the multicooker reports the completion of the cooking process, there is no need to rush to open it. Let the dish sit for another 10 minutes.

You can serve chicken stewed in a slow cooker with any side dish. Perfect for: fried or mashed potatoes, boiled rice, buckwheat or fresh vegetable salad.

In a saucepan

Chicken stewed in a thick-walled pan or cauldron with carrots in milk turns out very tasty. Carrots add sweetness and additional flavor to the dish, while milk adds tenderness and piquancy. It cooks very quickly - only 20 minutes.

500 g chicken fillet;
2 medium carrots;
400 ml milk;
1 word spoon of flour;
2 tbsp. spoons of vegetable oil;
salt and other spices to taste.

Rinse the chicken fillet under running water, dry and cut into small cubes.
Grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and fry the fillet until it turns white.
Add grated carrots, salt and spices.
Pour in the milk and simmer over low heat for 15 minutes.
At this time, dilute the flour in half a glass of water. It is better for the water to be at room temperature.
Pour the mixture into the dish in a thin stream and simmer for another 5 minutes until the sauce thickens.

If desired, you can add chopped onion into half rings to the recipe. But even without it, the dish turns out very tasty and at the same time quite dietary.

Several chicken recipes should definitely be in every housewife's repertoire. They are a lifesaver not only when you need to cook something quick for dinner, but also help out when unexpected guests arrive.