A dish from the category of "thrown into a slow cooker and forgot." The simplest and most delicious is chicken breast in a slow cooker. Juicy, tender, flavored with Mediterranean herbs. Delicious - impossible to put down. In a slow cooker, chicken breast never comes out dry. Tightly closing electronic saucepan carefully keeps all the moisture inside. And at the same time, a sufficiently high temperature in the “Baking” mode allows a crispy crust to form. Crispy, of course, it will not. But bright and fragrant - without fail.
For cooking we need
- raw chicken breast with skin - 1 piece,
- 1-2 medium garlic cloves
- 3 tablespoons of any herbs (I have a mixture of oregano, basil and thyme),
- salt to taste.
How to cook chicken breast in a slow cooker
We'll take a whole breast, on the bone, with the skin on. We will not process it further. Just wash thoroughly, shake off excess water and put in a multicooker bowl.
To bake chicken breast in a slow cooker, you do not need any foil or vegetable oil. Modern chickens are already fat enough. And so that the breast does not become dry, we simply will not remove the skin from it. There is a lot of fat in this skin.
Further, the process is so simple that there is nothing special to tell. We take salt. Sprinkle chicken breast first on one side, then on the other. Then we take dry herbs. I do not have them in a mixture, but separately, so I first sprinkle the breast on both sides with oregano, then with basil, and finally with dried thyme. I like this herb the most - it gives meat, poultry and fish a smoky flavor. I take enough herbs to completely cover the chicken breast with them. So that there is not even a gap. And it remains to add garlic.
Garlic must be peeled and grated coarse grater. I do not see much point in rubbing it into the chicken - and so everything is perfectly saturated with garlic spirit. So I sprinkle some garlic on the chicken.
Then the important point is that you need to bake the breast with the skin down. This is where the tricks and secrets end. Just close the multicooker and set the “Baking” mode for 1 hour. During this time, the bird will have time to fully cook, and the skin will fry until golden brown.
The chicken breast turns out to be impossibly fragrant, but there is no limit to perfection. I add some more pink pepper. This is such a very interesting seasoning, which is called pepper only by its resemblance to peppercorns. It is not spicy and has a bright sandalwood flavor. Which completely disappears when heated, so use pink pepper possible only in ready meals, or add at the end, when the multicooker is already turned off. In principle, two or three peas per serving are enough. Although for beauty you can pour more.
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Total comments 14:
open.
Should the steam release valve be kept open or closed?
thanks for wonderful recipe! It turned out delicious! Only next time I’ll leave the chicken to brew a little in spices so that it is better soaked, because I got a little undersalted inside.
Do you want to cook a very tasty, simple and inexpensive dish quickly and easily? Then chicken breast baked with spices in a slow cooker - perfect option! Such a breast will come out juicy and fragrant, and a toasted crust will excite the appetite of guests and owners of a welcoming home.
In a slow cooker, cooking a breast is much faster, easier and, most importantly, cleaner than in an oven or pan. Nothing is splashed during the baking process, the kitchen stays clean and filled with wonderful chicken aroma. The most tender poultry meat, supplemented with spicy spices and herbs, is perfect for festive table and perfect for a casual dinner.
Ingredients:
- Chicken breast - 1 piece (from medium or large chicken);
- seasonings for chicken meat- to taste (for rubbing);
- Salt, black pepper (ground) - to taste;
- Vegetable oil - a little (for lubricating the multicooker bowl).
Multicooker: Panasonic, Redmond, Polaris and others.
breast recipe
Thoroughly wash the thawed chicken breast. It is better for such purposes to take chilled. Place chicken on paper towel to absorb excess water. I make an incision along the breast, salt and pepper, rubbing the mixture a little into the tender meat.
Coated on all sides fragrant spices for chicken.
I grease the bowl of the multicooker with vegetable oil, put the chicken back down into it. I set the BAKING program, I press 15 minutes. START.
At the end of the regime, I open the slow cooker, turn the chicken over on the other side (I put it on the breast with the back up). BAKING mode again, timer for 15 minutes and START.
Tender and low-calorie meat chicken breast indispensable for those who adhere to the principles healthy eating. Nutritionists also recommend this product to those who seek to lose extra pounds. However, some housewives are not too fond of cooking this dietary meat, believing that when baked it turns out to be dry and tasteless. However, in fact, it can also be made tender and melt in your mouth. The juiciest thing is chicken breast baked in a slow cooker, because if you close the valve to release steam, the juice will not evaporate. However, even when using this unit, it does not hurt to know the tricks that allow you to cook chicken breasts really tasty.
Cooking features
Without knowing the intricacies of cooking chicken breast in a slow cooker, it is easy to overdry it. In this case, no sauce will save the situation.
- For baking, preference should be given to fresh or chilled meat. Frozen food is usually drier. If you are going to bake a frozen breast, it must be allowed to thaw on the top shelf of the refrigerator. By defrosting it in water, you will end up with dry meat, no matter what cooking technology you use.
- Breast with skin - not like that dietary product, as peeled, but it turns out much juicier without any special tricks.
- Despite the fact that in a slow cooker do juicy dish easier, in some cases it is advisable to play it safe and use baking foil or a culinary sleeve when cooking.
- It is advisable to bake the breast in a fatty sauce, in which case the risk that it will turn out to be dry is minimal.
- The baking time may depend not only on the recipe, but also on the model of the multicooker. If you know that you have a powerful enough unit, reduce the cooking time by 5-10 minutes, then check the readiness of the dish by piercing the breast with a knife. If a light liquid flows out of it, it is ready. If the juice is still pinkish, run the program for another 10 minutes. When cooking the breast, it is very important not to exceed the required time. After all, every extra minute will add to her dryness.
The subtleties of cooking breast in a slow cooker may depend on a specific recipe, so you need to focus on it first of all.
Breast baked with garlic and mustard
- chicken breast (fillet) - 0.4 kg;
- garlic - 4 cloves;
- mustard (sauce) - 0 ml;
- vegetable oil - 20 ml;
- salt, a mixture of spices for chicken - to taste.
Cooking method:
- Wash the chicken breast fillet, pat dry with napkins.
- Mix the oil with mustard and garlic, passed through a press, add spices and salt, if it is not included in the complex seasoning.
- Rub the fillet with the resulting sauce. Wrap each piece in foil and place in the slow cooker.
- Turn on the "Baking" program for 30 minutes.
The dish is very aromatic and juicy. Serve it well with a side dish of rice or potatoes.
Chicken breast on the bone, baked in a slow cooker
- chicken breast on the bone - 0.4–0.5 kg;
- sour cream or mayonnaise - 50 ml;
- garlic - 2 cloves;
- complex seasoning for chicken, salt - to taste.
Cooking method:
- Wash and dry the chicken breast with a towel.
- Peel and cut each clove of garlic into 3-4 pieces.
- Make several cuts in the breast, put garlic pieces in them.
- Rub the breast on all sides with seasoning and salt. Lubricate with sour cream or mayonnaise.
- Wrap the breast in foil, put in a slow cooker.
- Activate the "Baking" program for 30 minutes. 10 minutes before the end of the program, unfold the foil to brown the breast.
Despite the fact that the recipe is very simple, such a chicken breast turns out juicy, fragrant and very tasty.
Chicken breast with honey and orange
- chicken breast fillet - 0.4 kg;
- orange - 0.2 kg;
- thyme - a pinch;
- turmeric - a pinch;
- paprika - a pinch;
- ground red pepper - a pinch;
- salt - to taste;
- olive oil- 10 ml;
- melted honey - 10 ml.
Cooking method:
- Prepare the breast for baking by washing it, cutting it into fillets, drying it (you can also use ready-made fillets).
- In a bowl, mix the juice squeezed from half an orange, honey, oil, and spices. Brush the fillet pieces with the sauce. Put them in the refrigerator for half an hour to marinate the meat.
- Cut the second half of the fruit into small pieces.
- Place in foil overlaid with orange slices.
- Wrap in foil and place on the bottom of the multicooker. Cook in the "Baking" mode for half an hour. 10 minutes before done, unfold the foil and slide the orange pieces to the side.
Such a tender and fragrant breast is unlikely to leave anyone indifferent.
Chicken breast baked in sour cream sauce with cheese
- chicken breast fillet - 0.6 kg;
- sour cream - 0.2 l;
- cheese - 0.2 kg;
- vegetable oil 20 ml;
- seasoning for chicken, salt - to taste.
Cooking method:
- Cut the chicken fillet across into not too large pieces.
- Mix sour cream with salt and seasonings.
- Finely grate the cheese.
- Roll chicken breast pieces in sour cream.
- Lubricate the bowl of the multicooker with vegetable oil, put the pieces of chicken meat in it, pour the sour cream remaining in the bowl.
- Sprinkle thickly with cheese.
- Lower the lid, turn on the multicooker in the “Baking” mode for 40 minutes. Open the lid 15 minutes before it's done.
As a side dish, mashed potatoes are suitable for such a chicken breast.
Chicken breast baked in a slow cooker is a healthy and tasty dish. Its advantages also include simplicity and speed of preparation.
The breast in a slow cooker is cooked with various sauces, because it goes well with any food.
Also, the breast in a slow cooker can be cooked with vegetables, mushrooms, rice or fruits.
The breast is washed under the tap and dried with disposable towels. Prepare it according to the recipe as a whole, or cut into pieces. The breast can be pre-marinated to make the meat juicier and its taste even richer.
Recipe 1. Breast in a slow cooker, baked
Ingredients
Chicken breast - 1 pc.;
Spices for chicken;
Pepper and table salt;
Olive oil.
Cooking method
1. Thoroughly rinse the breast and dip it with disposable towels. Make an incision in the middle, salt and pepper. We rub the whole piece with chicken spices.
2. Lubricate the bowl with oil, lay the chicken. We turn on the "Baking" program for a quarter of an hour. We turn the meat over and set the same mode for the same time. Serve the baked breast with a side dish of vegetables.
Recipe 2. Stewed breast in a slow cooker
Ingredients
Half a kilogram of chicken breast;
Garlic - 2 cloves;
Sour cream - 100 g;
Pepper and salt;
Bow head.
Cooking method
1. Rinse the breasts under the tap, pat dry with a disposable towel and cut into small pieces. Peel the onion, rinse and chop into half rings.
2. Coat the multicooker pan inside with oil, put the meat into it, lay the onion on top. Turn on the "Baking" mode, set the timer for ten minutes. Cook for the allotted time, stirring with a wooden spatula.
3. Then turn on the "Extinguishing" program, and set the timer to 20 minutes. Add sour cream mixed with crushed garlic and spices to the meat, mix everything, close the lid and cook until the timer turns off. Put the meat on a dish, and sprinkle with finely chopped garlic.
Recipe 3. Turkey breast in a slow cooker with Salsa sauce
Ingredients
Four turkey breasts;
salt and ground pepper;
Tomato;
60 ml of wine vinegar;
Three bell peppers;
120 ml of olive oil;
Chili pepper pod;
Two cloves of garlic;
Bow head.
Cooking method
1. Mix four tablespoons of olive oil with vinegar in a deep bowl, gradually add ground pepper and salt. Peel the garlic, chop it through a garlic press, put it on a plate. Scald the tomato with boiling water and peel the skin. We grind it into small cube. bell pepper wash and clean the seeds. Add all chopped vegetables to a plate with oil and vinegar. We clean the onion and finely chop it with a knife. Remove the seeds from the chili pepper and cut into strips lengthwise. We shift everything to vegetables. Mix and leave for a quarter of an hour.
2. Rinse the turkey breast and pat dry with a disposable towel. Cut the meat into small slices. We turn on the slow cooker on the “Frying” program and heat the oil. Fry the turkey breast in it, salt, pepper and season with caraway seeds. When the meat is evenly covered with a golden crust, switch the multicooker to the “Stew” mode and continue to simmer for another ten minutes.
3. Put the finished breast on a plate and pour over the Salsa sauce.
Recipe 4. Breast in a slow cooker with potatoes, under a cheese crust
Ingredients
Chicken breast - three pieces;
Large onion head;
60 g mayonnaise;
Potato - six tubers;
Pepper, spices and salt;
Cheese - 150 g;
Fresh greens - a bunch.
Cooking method
1. Wash the breast, dry it slightly and cut into small pieces. Beat each, pepper, salt and season with spices. Peel the onion, rinse and chop finely with a knife. Put it in meat, add mayonnaise and mix. Marinate the meat for several hours.
2. Lubricate the bowl generously with oil and transfer the meat into it. Place the peeled, washed and sliced potatoes in a container for steaming. We set the "Frying" mode for five minutes, and constantly stirring, fry the meat.
3. Then turn on the "Extinguishing" mode, set the timer for 20 minutes. Place a container with potatoes on top, and cook for a quarter of an hour. After that, put the potatoes directly on the meat, sprinkle with grated cheese on top and continue to simmer. Arrange the breast with potatoes on plates and sprinkle with fresh herbs.
Recipe 6. Breast in a slow cooker, baked with mushrooms
Ingredients
Chicken breast - 600 g;
Champignons - 300 g;
Salt and pepper;
onion head;
Sour cream - 50 g;
Carrot;
Flour - 50 g;
Butter - a small piece.
Cooking method
1. Put the mushrooms in a colander and rinse under the tap. Wash the breast and pat dry. Cut meat and mushrooms into pieces. Peel the carrots and onions, and chop: carrots - in thin strips, onions - in half rings.
2. Turn on the multivar for the "Baking" program, and set temperature regime, at 160 C. Put in a bowl butter and sauté onions and carrots in it until soft. Then put the mushrooms and chopped breast and cook for another five minutes.
3. Gradually add flour to sour cream and dilute a small amount water to get the consistency of liquid sour cream. Pour the meat with mushrooms with this mixture and mix. Close the lid and simmer for another 20 minutes. Put the cooked meat on wide dish and sprinkle with chopped parsley.
Recipe 7. Breast in a slow cooker in wine sauce
Ingredients
4 chicken breasts;
150 g sour cream;
Olive oil - 50 ml;
Lemon juice;
onion head;
parsley greens;
Flour - 50 g;
Salt and ground pepper;
250 ml of white wine;
A glass of chicken broth.
Cooking method
1. Wash the breasts under running water and dry them with a disposable towel. Cut the meat into fairly large slices. We clean the onion and chop it into small cubes.
2. Pour olive oil into the bowl and lay out the breast slices. Salt and pepper. Set the “Frying” mode and fry on both sides. Then put the fried meat on a plate, and pour the chopped onion into the multicooker bowl. Fry it until soft, add a little flour and pour in the broth and wine. Boil the sauce until it thickens. Then add sour cream and cook for another five minutes. The sauce should become creamy. We pepper and salt.
3. Put the brisket slices on a plate and pour over the prepared sauce. We decorate the dish with slices of sweet pepper and parsley sprigs.
Recipe 8. Steamed breast in a slow cooker
Ingredients
Chicken breasts - four pieces;
Soy sauce - 50 ml;
Salt and seasonings.
Cooking method
1. Wash the breasts under running water, soak each with a disposable towel. Salt and rub the meat with seasonings.
2. Pour the soy sauce into the roasting sleeve, add seasonings, put the breasts here and mix well. Tie the sleeve tightly and place in a steamer.
3. Pour water into the multicooker bowl, turn on the Steam Cooking program, set the timer for forty minutes. Close the lid and cook until the timer turns off. Serve the breast, cut into thin slices, with ketchup.
Recipe 8. Breast in a slow cooker with apples
Ingredients
One chicken breast;
Salt and curry;
Half a glass of red wine;
50 ml of vegetable oil;
50 g soy sauce;
Two cloves of garlic;
Onions - two heads.
Cooking method
1. Dry the washed breast with a disposable towel, and sharp knife cut into pieces. Transfer the meat to a deep bowl, add soy sauce, season with curry and salt. Mix and leave to marinate for a couple of hours.
2. Pour vegetable oil into the multicooker bowl and put the chopped garlic. Turn on the "Frying" mode, and lightly fry it. Rinse the peeled onion and cut into fairly wide strips. Put it in a bowl, stirring, continue to fry everything together until soft.
3. Put the garlic and onion in a separate plate. Wash the apple, cut into slices, cut out the seeds and put them on the bottom of the bowl. Lightly fry and also put on a plate.
4. Pour oil into the bowl, and fry the breast in it. Pour in the wine, close the lid and turn on the "Extinguishing" program. As soon as the wine has evaporated, put apples and onions to the meat, continue to simmer for another five minutes.
Recipe 9. Breast in a slow cooker with vegetables
Ingredients
Chicken breast - 800 g;
Garlic - 4 cloves;
a pinch of oregano;
Sugar - 25 g;
A pinch of black and red ground pepper;
Ripe tomatoes - 500 g;
Large onion head;
1 pc. red and green bell peppers.
Cooking method
1. My breast, remove the skin and excess fat, and cut into pieces. In a deep bowl, combine salt, spices and chopped garlic.
2. Put the chicken on the bottom of the bowl of the soap cooker and sprinkle them with a mixture of spices, salt and garlic.
3. We clean and wash the onion and peppers. We chop them into large strips. We spread all the vegetables on the chicken breast. Dip the tomatoes for a few seconds in boiling water, and then dip in cold water. Remove the peel and cut into cubes. Sprinkle the tomatoes with sugar.
4. Place the bowl in the slow cooker, turn on the "Extinguishing" program, set the timer for an hour. After turning off the timer, open the lid, mix, and disassemble the meat into fibers. Salt and pepper. Serve with steamed vegetables.
Recipe 10. Breast in a slow cooker in a creamy sauce
Ingredients
Chicken breast;
Flour - 25 g;
onion head;
Spices and salt;
Cream - 250 ml;
Sunflower oil - 25 g.
Cooking method
1. We wash the breast, cut it into pieces and put it in the multicooker bowl. We turn on the “frying” program for 15 minutes, and fry the meat with the lid closed.
2. Peel the onion, rinse and finely chop with a sharp knife. Add the onion to the chicken and saute for five minutes. Salt, pepper and sprinkle with spices.
3. Warm up the cream and pour it into the bowl. We turn on the “Baking” program for half an hour, close the lid and simmer until cooked. The dish goes well with spaghetti.
Recipe 11. Breast in a slow cooker in mint-orange sauce
Ingredients
Four chicken breasts;
10 g flour;
Salt and white pepper;
Orange;
50 ml of white wine;
A bunch of fresh mint;
20 ml lemon juice;
50 ml of olive oil;
Half a cup of chicken broth.
Cooking method
1. Rinse the chicken breasts, pat them dry with a disposable towel and cut into long, fairly large slices. Roll each piece in flour.
2. Turn on the multicooker to the "Frying" mode. Pour olive oil into the bowl and fry each piece on both sides. Five minutes each.
3. Rinse the orange and squeeze the juice out of it into a separate bowl. Rinse the mint and chop into small pieces.
4. Transfer the meat to a separate plate, and pour the broth, orange and lemon juice, wine. Combine with the fat and juice that remains after cooking the breast. Cook on simmer until the sauce thickens. Then spread the mint, pepper and salt. Put the pieces of meat and stew for another ten minutes. vegetable garnish perfect for this dish.
Breast in a slow cooker - tips and tricks from experienced housewives
Before cooking, coat the breast with sour cream, it will create a protective layer that will keep moisture inside so that the meat is especially tender.
Chilled rather than frozen meat is better for cooking.
Cooking time may vary, depending on the model and power of the multicooker.
Constantly monitor the liquid level in the slow cooker so that it does not boil away and the meat does not become dry and tough.
It is better to cook the breast on the “Baking”, “Steamed” and “Stew” modes. Half an hour will be enough for the breast to cook, and at the same time remain juicy and soft.
Before cooking, marinate the breast for several hours. The basis for the marinade can be kefir, soy sauce, mineral water, wine. Also, just spices and onions can act as a marinade.
As you know, chicken breast is the healthiest and most dietary type of meat. In addition, dishes from it are easy to prepare and extremely diverse.
The multicooker allows you to make the process even simpler and eliminates unnecessary hassle.
This material presents recipes, the main component of which is precisely this part of the chicken, as well as helpful tips and the subtleties that everyone who wants to cook delicious breast in a slow cooker should know about.
Cooking breast in a slow cooker - general principles
Chicken breast in a slow cooker can be cooked both whole and cut into pieces. You can also cook stuffed breast. At the same time, it is not necessary to remove the skin, but you need to remember that it consists almost entirely of fat, which means it will make the dish more juicy, but much less dietary. Before cooking, the breast should be washed and dried with a towel.
Since white chicken meat contains virtually no fat, for juiciness, it is usually either marinated or stewed in sauce. Cooking in a slow cooker also helps to ensure that moisture does not evaporate from the meat - a tight-fitting lid prevents this.
A huge number of variations of sauces and marinades allows you to cook many different and delicious meals from the breast in a slow cooker.
Be sure to remember that each model of the multicooker has its own characteristics. Therefore, it may be necessary to reduce or increase the cooking time indicated in the recipe.
Chicken breast in a slow cooker - a basic recipe
Ingredients:
1 medium to large bone-in chicken breast with skin on
ready-made chicken seasoning mix or other spices
salt, ground pepper
grow a little. oils (for greasing the bowl)
Cooking method:
This recipe is the easiest to prepare and requires a minimum of ingredients. Make several cuts in the meat. Rub the breast thoroughly with salt, pepper and selected spices. Put the chicken in a slow cooker, after greasing the bowl with oil. Set the “Baking” mode on the appliance, bake the meat for 15 minutes with the back down, then turn over and cook for another 15 minutes without changing the mode.
Breast in a slow cooker with garlic and mustard (in foil)
Ingredients:
2 chicken breast halves (boneless)
garlic - 4 teeth
prepared spice mix Provencal herbs" taste
Dijon mustard (not too spicy) - 1-2 tbsp. spoons
sunflower oil - 1 tbsp. spoon
Cooking method:
Peel the garlic, cut it into slices. Make cuts on the fillet, in which to place the pieces of garlic. cook mustard sauce: mix seasoning, salt, mustard and sunflower oil rub the chicken with the mixture. Then wrap the fillet in foil and send it to the slow cooker for about half an hour in the “Baking” mode.
Chicken breast in a slow cooker, marinated in soy sauce (steamed)
Ingredients:
60-80 ml natural soy sauce
1 kg chicken breast with bone
pre-mixed seasonings for chicken
salt, black pepper - to taste
Cooking method:
Grate chicken breast with seasonings, put in a bowl, pour soy sauce and marinate for half an hour in the refrigerator. In the process, you can turn the breast over a couple of times and pour marinade on top of it so that the meat is better soaked. Then wrap the fillet in foil or place in a baking sleeve, pour 1 liter of water into the slow cooker and cook the meat in a special tray for 40 minutes, setting the “Steam cooking” mode. After some time, any chopped vegetables can be added to the tray, which will serve as an excellent side dish for such meat.
Breast in a slow cooker with vegetables and feta cheese
Ingredients:
chicken fillet - 0.7 kg (1 large breast)
Feta cheese - 50 g
half a stalk of celery
garlic clove
fresh herbs - 1 small bunch
several large green olives(optional)
ground black pepper and salt to taste
3 large champignons
20 ml. olive oil (extra virgin)
Cooking method:
Cut the breast fillet pieces along as deep as possible (to get "pockets" for the future filling). Wash vegetables, herbs and mushrooms, and then chop with a sharp knife. Mix everything with feta, diced or broken by hand, to get a homogeneous mass without lumps of cheese. Unfold the sliced breasts, put the filling inside very carefully so that the meat does not tear. Then fold the breasts in half, covering the filling with meat, and secure everything with toothpicks. Salt the fillet on top (do not forget that feta itself is quite salty, so do not overdo it), season with black pepper. Put the fillet on the bottom of the multicooker, you can sprinkle the filling on top if there is excess left. Drizzle with olive oil and cook in the "Extinguishing" mode for about half an hour. Optional to give golden brown at the end of cooking, you can turn on the “Baking” mode for 10 minutes.
Breast in a slow cooker with orange
Ingredients:
0.3 kg chicken fillet (breast)
1 large juicy orange
seasonings to taste: dried thyme, paprika, turmeric, ground pepper
a teaspoon of olives. oils
teaspoon liquid honey
Cooking method:
First you need to prepare the marinade: mix all the spices, salt, olive oil, garlic crushed in a press, honey and the juice of half an orange. Then make a few cuts in the chicken fillet and carefully rub it with the resulting mixture. Send to marinate in the refrigerator for at least 15 minutes.
At this time, cut the remaining half of the orange into medium-sized cubes. Get it chicken fillet from the refrigerator, wrap it in foil, overlaying with orange slices. In the "Baking" mode, cook the breast in a slow cooker for 30 minutes.
Breast in a slow cooker in a Hungarian style in a creamy sauce
Ingredients:
1 kg chicken breast (fillet)
1 large sweet bell pepper
1 medium sized onion
2 large garlic cloves
0.1 kg bacon
0.4 l cream (for sauce)
1 st. spoon tom. pasta
hot cayenne pepper to taste
2 tbsp. tablespoons sweet paprika powder
oil rast. (for roasting)
1-2 tbsp. spoons wheat flour for the sauce
Cooking method:
Cut the breast fillet into cubes. coarsely cut Bell pepper, cut the onion into cubes, chop the garlic with a knife. Cut the bacon pieces into small strips across. Place the meat in a bowl, season with paprika and salt, cook in vegetable oil in the “Frying” mode to form a crispy crust. Remove the meat from the multicooker, set aside, covering with something on top. Then fry the onion in a bowl, add the bacon and sweet pepper to it, all together also lightly fry. Put the chicken meat into the resulting mixture. Pour in 300 ml of cream and put on the "Extinguishing" mode for 50 minutes. About 15 minutes after starting, season with cayenne pepper and add to the sauce tomato paste(it should not be sour). When 10 minutes remain until the end of the program, add cream (the remaining 100 ml), thoroughly mixed with flour so that there are no lumps. Mix everything well and simmer until the end of the program.
Breast in a slow cooker: tomatoes stuffed with breast fillet
Ingredients:
0.5 kg large strong tomatoes
0.3 kg boneless chicken breast (can be replaced with turkey)
100 g carrots and onions
1 garlic clove
salt and spices to taste
2 tbsp. spoons tom. pasta
Cooking method:
Cut the breast into small cubes with a sharp knife. Coarsely grate the carrots. Then finely chop the onion. Chop the garlic with a knife. Cut off the top of the tomatoes, carefully remove the seeds and core with a spoon, being careful not to damage the walls. Season the chicken, onion, garlic, carrots and tomato paste with spices and salt, put in a slow cooker, select the “Stewing” mode, cook for 20 minutes. Then fill the tomatoes with the finished stuffing. Carefully put the tomatoes on the bottom of the bowl, cover with water, simmer for another 10 minutes.
Breast in a slow cooker in sour cream sauce with mushrooms
Ingredients:
0.6 kg breast fillet
1 medium onion
100 g carrots
0.3 kg mushrooms (fresh)
salt and ground pepper to taste
1 st. a spoonful of plums oils
2 tbsp. spoons of sour cream (fat content 15%) and wheat flour
Cooking method:
Wash vegetables and mushrooms. Cut chicken and mushrooms into small pieces. Slice the onion thinly into half rings. Cut peeled carrots into long thin strips.
Set the “Frying” mode, cook carrots and onions in butter for about 5 minutes, then put the meat and mushrooms into the bowl, fry for another 5 minutes.
Mix sour cream with flour and 120 ml warm water. Add the resulting sauce to the slow cooker, simmer everything together for 20 minutes.
Breast in a slow cooker stuffed with cheese and herbs
Ingredients:
breast fillet - 1 kg
drain. butter (frozen) - 150 g
fresh parsley - 1 medium bunch
chicken eggs - 2 pcs
any cheese hard varieties- 100 g
breadcrumbs- 0.2 kg
salt and pepper (ground)
rast. oil
Cooking method:
Wash and finely chop the parsley. Pass the peeled garlic through a press. Coarsely grate cheese and frozen butter. Connect to homogeneous mass, divide it into small portions according to the number of fillet pieces. Remove to freezer.
Cut along each piece of fillet, open like a book, cover cling film and carefully beat off to a thickness of about 0.5 cm. Place a portion of cheese filling, roll into a roll and secure with a toothpick. Put prepared rolls in the freezer for 15 minutes.
Lightly beat the eggs in a bowl with a pinch of salt. Remove chicken rolls from freezer, pull toothpicks out of them. Dip first in the egg mixture, then in the breadcrumbs. Cook in the "Frying" mode for 10-15 minutes, turning regularly.
Breast in a slow cooker with cherry tomatoes and rosemary
Ingredients:
2 halves of one chicken breast (skinless and boneless)
a few sprigs of fresh rosemary
0.2 kg strong cherry tomatoes
salt, black pepper - to taste
1-2 garlic cloves
20 g plums. oils
rast. oil (for frying)
Cooking method:
Sprinkle chicken fillet pieces with pepper and salt, cover with baking paper and lightly beat off with a rolling pin from the thick end so that the thickness of each piece is uniform. Put the fillet on the bottom of the multicooker, set the "Frying" mode. Fry the beaten meat in oil (vegetable) for 3-4 minutes on each side so that the breasts are browned. Then add rosemary sprigs, cherry tomatoes, chopped garlic and butter to the bowl, turn the fillet a couple of times so that the oil covers it. Change the mode to "Baking", bake for another 8-10 minutes.
Spicy slow cooker breast with curry, tomatoes and coconut milk
Ingredients:
1 kg chicken (breast, boneless and skinless)
1 can chopped canned tomatoes
2 tbsp. spoons of curry powder, etc. pasta
1 can of coconut milk (400 ml)
1 medium sized onion
2 large garlic cloves
rast. oil for frying meat, 2-3 tbsp. spoons
1 st. sugar spoon sand
salt and pepper
Cooking method:
This recipe with a hint of oriental exotic will appeal to lovers of Indian cuisine and those who love spicy. First you need to finely chop the garlic, cut the onion into thin half rings. Cut the chicken fillet into long pieces, sprinkle with pepper and salt. Pour vegetable oil into the slow cooker, fry the onion, garlic and curry powder in the “Frying” mode for about 2-3 minutes. Add chicken, mix everything so that the fillet pieces are covered with curry. Fry the meat for 10 minutes. Then pour it into the bowl coconut milk, add tomatoes, tomato paste and sugar. Mix everything until completely homogeneous. In the "Extinguishing" mode, cook the chicken fillet for another 40 minutes. The best garnish Jasmine rice will be served with this dish.
Breast soufflé in a slow cooker
Ingredients:
half boneless chicken breast
2 egg yolks and 2 whites
0.5 tbsp low fat sour cream (15%)
salt to taste
drain oil.
fresh herbs (any)
Cooking method:
Put the chicken fillet in a slow cooker, pour water and salt to taste. Cook in the "Extinguishing" mode for 20 minutes. Scroll the finished meat in a meat grinder.
Mix the resulting minced meat with egg yolks, finely chopped herbs and sour cream. Whisk thoroughly with the egg white.
Grease silicone molds with oil, spread the meat mixture over them. Put in a slow cooker in a steaming tray, pour 0.5 liters of water into the bowl and cook in a double boiler for 15 minutes.
Preliminary preparation. If there is a little time left, then to make the breast even juicier, you can pre-salt it. The salt solution should ideally be four percent, that is, you should take 40 grams per 960 ml of water. You can squeeze a little lemon juice into the brine, it will soften the meat fibers even more. After stirring the salt in the water, you need to lower the meat into the brine and let it lie down for at least 20 minutes. However, you should not salt the breast at night, the meat will be salted. If you decide to prepare the breast in this way, then salting it in the recipe is no longer required.
Cooking time. Better undercooked than overcooked. If you are not sure what kind of cooking time to set on your multicooker, then make it minimal (about a quarter of an hour). Then cut the meat. If the middle of the breast is damp, then send it to cook for some more time. Remember how long it took. If the meat is overcooked, it can be dry and tough.
Spices. It is important not to shift the spices, otherwise they will “clog” the taste of the meat. Using ready mix seasonings, you must remember that it may already contain salt, so you will no longer need to add salt to the meat.
Meat. Fresh chilled rather than frozen meat is best for preparing chicken breast dishes.
