Many housewives like to use organ meats for cooking main hot dishes, because it is tasty, cheap and does not require special skills. Stomachs in a slow cooker always turn out juicy and soft, and if you have not tried them yet, we recommend using one of the recipes below.

This dish can be served with any side dish of your choice, including porridge or regular pasta. Fragrant chicken ventricles are moderately elastic and have a unique taste.

What components are needed to cook stomachs in a slow cooker:

chicken ventricles - 500 g;
onion - 1 pc;
carrots - 1 pc;
garlic - 2 cloves;
tomato paste - 2 tbsp. l.;
soy sauce without additives - 2 tbsp. l.;
Bay leaf;
allspice;
spices - to taste.

In this recipe, soy sauce completely replaces salt, but both ingredients can be used if desired.

How to make stomachs in a slow cooker:

Rinse the stomachs, clean from veins and fat. Cut into small pieces.
Coarsely chop the onion, grate the carrots.
In a multicooker bowl, heat sunflower oil and fry the stomachs. When half of the liquid has evaporated, add onions and carrots. Cook in the “Baking” mode until all the moisture has evaporated.
Dilute tomato paste in 100-150 ml of water, salt, pepper and pour into a bowl.
Pass the garlic through a press and also add to the rest of the ingredients.
Cook, stirring occasionally, for 10 minutes in the "Baking" mode. Add more water if necessary.
After the specified time, set the "Quenching" program and cook the stomachs in a multicooker for 60 minutes. During this time, they will become very tender and soft.

Stomachs with potatoes in a slow cooker

Complete and very hearty meal will appeal to those who love simple and tasty home cooking. Such stomachs in a slow cooker are especially good in winter time if served with pickles and sauerkraut. The dish will instantly warm and fill the body with pleasant warmth. Great option for cooking hearty lunch for a big company.

Ingredients needed for cooking stomachs in a slow cooker:

chicken stomachs - 1 kg;
potatoes - 6 pcs;
mushrooms - 300 g;
carrots - 1 pc;
onion - 1 pc;
salt, spices - to taste;
sunflower oil.

Mushrooms can be used any - champignons, oyster mushrooms, mushrooms, etc. For flavor, it is recommended to add at least 5-10 grams of porcini mushrooms. If you are using dried porcini mushrooms, soak them in hot water for 20 minutes and strain the infusion and use for gravy.

This amount of ingredients is designed for 4-5 servings.

How to cook chicken stomachs in a slow cooker:

Clean the stomachs of excess fat, veins and rinse thoroughly with water. Very often, in poorly treated stomachs, small stones come across, on which you can then break a tooth. Therefore, it is important to thoroughly rinse each piece.
Cut the stomachs into small pieces or leave whole (as you like).
Heat the oil in a bowl, set the “Extinguishing” program and set the timer for 90 minutes. Stew the stomachs in a slow cooker until the signal, stirring occasionally. Add some water if necessary. Salt at this stage is not necessary - salt will make the stomachs more rigid.
When 60 minutes have passed, add potatoes, cut into small pieces, and grated carrots.
Cut the mushrooms into slices and lay on top of the rest of the ingredients.
After the beep, salt and pepper the stomachs in the slow cooker, mix and leave in the “Heating” mode for 15 minutes.
Sprinkle with fresh herbs before serving.

Stewed stomachs in a slow cooker

Fans will love this dish. fragrant sauces. Usually beef or pork is used to cook something like this, but if you want to save money, use chicken stomachs. A skillful and resourceful hostess can always make a satisfying and Tasty dinner from the most common ingredients!

What products will be needed to prepare the dish:

chicken stomachs - 600 g;
onion - 1 pc;
garlic - 2 cloves;
zira - 1 tsp;
mustard - 2 tbsp. l.;
flour - 1 tbsp. l.;
water - 250 ml;
sunflower oil;
onions, spices - to taste.

These ingredients are enough to cook dinner for three.

Cooking will take about an hour.

How to make delicious stewed stomachs in the multicooker:

Clean the stomachs of fat, rinse in cold water and cut.
Finely chop the onion, crush the garlic with a knife blade.
Warm up a little in a bowl. sunflower oil in the “Frying” mode, fry the stomachs until crusty.
Add onion, garlic, mustard, salt and pepper to taste, mix and cook for another 5 minutes. Remove the garlic, change the program to "Stew" and simmer the stomachs in a slow cooker for 40 minutes.
After the signal, add cumin, flour to the bowl, pour a glass of water, mix and cook in the "Heating" mode for 15 minutes. During this time, the flour will swell, and you will get a thick aromatic sauce.

Chicken gizzards with rice in a slow cooker

We offer you to cook an inexpensive, but very tasty lunch from chicken stomachs. In a slow cooker, making it easier than ever, and the whole process will take a minimum of time.

For cooking budget lunch you will need the following ingredients:

stomachs - 500 g;
bell pepper - 1 pc;
green onions - 1 bunch;
rice - 300 g;
butter - 30 g;
salt, spices - to taste.

Making stomachs in a slow cooker is very simple:

Clean the stomachs of excess fat and rinse thoroughly.
Install the "Baking" program and fry the stomachs in a slow cooker in a small amount butter.
When the liquid evaporates, add a glass of water, switch to the "Extinguishing" program and set the time on the timer to 60 minutes.
Steam rice by placing an appropriate container over the bowl.
After the specified time, add to the ventricles chopped into small pieces bell pepper, salt and simmer for another 15 minutes.
Sprinkle with green onions before serving.

Stomachs in sour cream sauce in a slow cooker

Sour cream sauce makes the stomachs in the slow cooker even more tender and fragrant, so if you like juicy gravy for a side dish, we recommend preparing this particular dish. And as a side dish, you can cook even the most ordinary pasta - with such a sauce, they will seem like a royal treat!

What ingredients are needed to make stomachs in a slow cooker with sauce:

stomachs - 500 g;
sour cream - 250 g;
chicken broth - 1 cup;
sunflower oil;
salt, spices - to taste.

If it didn't turn out chicken broth you can replace it with water. For more flavor, we recommend adding 10 grams of dried porcini mushrooms. Pour boiling water over them for 20 minutes, chop the pulp and add to the sauce, and strain the infusion and use instead of broth.

Method for cooking stomachs sour cream sauce:

Cleanse and rinse the stomachs.
Cut each of them into 3 parts and fry in sunflower oil in the "Frying" mode until a delicious crust.
Pour the broth (water, mushroom infusion) into the bowl, salt and add your favorite spices to taste.
Bring the broth to a boil, change the program to "Stew" and cook the chicken stomachs in a slow cooker for 30 minutes.
Pour sour cream into the bowl, add porcini mushrooms, if you cook with them, mix and continue to simmer until thickened. If the sour cream is low-fat, you can add 1-2 tablespoons wheat flour to thicken the sauce.

You can serve stomachs in a slow cooker with any side dish.

Crispy stomachs in a slow cooker

Almost all recipes assume that the ventricles will be soft and tender, but what if you want to crunch something for dinner? We offer to make stomachs in a slow cooker according to the recipe below! They can be served with a side dish or put on the table as an appetizing snack.

What components will be needed:

chicken stomachs - 500 g;
onions - 1 pc;
sunflower oil;
salt, spices - to taste.

If you want to make the dish spicier, you can add finely chopped red pepper during frying.

The method of preparing crispy stomachs in a slow cooker is very simple:

Clean stomachs and rinse thoroughly.
In the multicooker bowl, heat the sunflower oil and fry the stomachs on the “Frying” program until crusty.
Pour a glass of water into the bowl, change to the “Extinguishing” program and simmer the stomachs in a slow cooker until soft.
Cut the onion into thin half rings and add to the bowl. Continue to simmer under an open lid until the liquid has completely evaporated.
When all the moisture is gone, salt and pepper the ingredients to taste, pour in a little sunflower oil, change the program to “Baking” and fry the stomachs in a slow cooker until golden brown.

Stewed stomachs in a slow cooker: video recipe

Alternative cooking method stewed stomachs in the multicooker is described in detail in the video instruction below:

How do you feel about preparing chicken stomachs for lunch or dinner? If in doubt and think that the household will not like it, we will try to convince you. For some reason, many bypass chicken offal, but in vain. At proper preparation they are no worse than meat and mind you without bones.

What you need to know when buying chicken stomachs? Try to never buy a frozen product, take only chilled. Remember that the shelf life of this offal is very short - only two days. Also pay attention to the yellow film on the stomachs, it should be clean.

We offer you several recipes for chicken stomachs cooked in a slow cooker and the first recipe will be - chicken stomachs in tomato sauce in a multicooker.

For this recipe chicken navels are preparing in tomato juice or paste. Many suggest pre-boiling them for 40 minutes. But you can not do this, but simply increase the extinguishing time. Moreover, a miracle saucepan will do everything for you, which means that nothing will burn and the ventricles will turn out delicious.

Taste Info Second: by-products

Ingredients

stomachs - 500 g;
tomato paste - 2 tbsp. l.;
onion - 1 pc.;
seasonings and spices - to your taste;
soy sauce - 40 ml.

How to cook chicken stomachs with tomato paste in a slow cooker

If you purchased whole chicken navels, then cut them off at one end and rinse well under running water to remove sand and debris. Then remove the film and external fat. Cut the ventricles into medium pieces.

Peel the onion from the husk, rinse and cut into half rings. Transfer the chopped onions and stomachs to a bowl, pour over the soy sauce. Mix well and leave to marinate for half an hour. Soy sauce itself is salty, so don't add salt.

Transfer the pickled ventricles to the multicooker bowl. Set the mode to "Fry", set the time to 7 minutes.

After the end of the specified mode, add tomato paste, pour in some water, pepper the ventricles to your liking.

Close the multicooker lid. Set the mode to "Extinguish", set the time to 50 minutes. When the signal for the end of the program sounds, try the ventricles, if they are hard, put out a little more.

Chicken gizzards in tomato sauce in a slow cooker ready. Serve the dish with any side dish - mashed potatoes, pasta or porridge.

Chicken gizzards with sour cream in a slow cooker

In this recipe, we recommend making stewed chicken stomachs in a slow cooker with sour cream. You can cook the navels as described, cutting them into pieces or whole. Only in the second case, then increase the time heat treatment(boil for about an hour, then simmer for 30 minutes).

Ingredients

stomachs - 1 kg;
bulb bulb - 2-3 pieces;
garlic cloves - 5-6 pcs.;
sour cream (fat content 15-20%) - 200 ml;
salt with spices - to your taste;
vegetable oil - 3-4 tbsp. l.

Cooking

Thoroughly rinse the ventricles, remove all excess (fat, dirt, protective films). Cut them into small pieces.
Peel the onion and garlic, rinse.
Move the sliced meat ingredient into the multicooker bowl, pour in water, salt a little, throw in a couple of cloves of garlic and start the program by setting the “Soup” mode for 60 minutes. Water should cover the navels 2-3 cm higher.
When the signal for the end of the program sounds, use a slotted spoon to remove the ventricles from the broth and transfer them to a bowl for now. Drain the broth, 1 cup will be needed to stew the navels, you can use the rest at your discretion.
Cut the remaining garlic cloves in half. Cut onions into small cubes.
Pour vegetable oil into the multicooker bowl, set the “Extinguishing” mode for 45-50 minutes and warm it up slightly. Place the garlic cloves cut side down so that they fry faster, release their juices and give off the aroma of the oil. As soon as the garlic begins to darken, remove it.
Transfer the chicken ventricles to the fragrant garlic oil, close the lid and fry for 10 minutes, stirring occasionally.
After the specified time, add chopped onion to the navels, mix and fry again for 10 minutes (if necessary, you can pour a little water).
Now shift the sour cream to the stomachs, salt, pepper, mix well and continue to simmer for 15-20 minutes. In the last 2-3 minutes of simmering, you can open the lid to allow excess liquid to evaporate. If you want more gravy, do not open the lid until the end of the program.
Chicken stomachs with sour cream in a slow cooker are juicy, soft and very tasty.

teaser network

Chicken gizzards with potatoes in a slow cooker

A wonderful dinner option is chicken stomachs with potatoes in a slow cooker. There is no need to prepare a side dish. The dish is especially good on a frosty winter evening; you can open a jar of pickled tomatoes or cucumbers with it. It will turn out not only tasty, but also hearty to feed the family.

Ingredients

stomachs - 1 kg;
onion bulbs - 2 pcs.;
carrot - 1 pc.;
potatoes - 1.5 kg;
vegetable oil - 5-6 tbsp. l.;
garlic cloves - 2-3 pieces;
salt with spices - to taste;
laurel leaf - 1-2 pieces;
fresh parsley - 1/3 of a small bunch.

Cooking

Wash the navels, clean of everything unnecessary, and cut into small pieces.
Peel the vegetables from the peel and husk, wash. Cut the potatoes into strips or medium cubes, onions - into half rings or small cubes, grate the carrots on coarse grater, chop the garlic with a knife or skip on the garlic press.
Pour oil into the multicooker bowl, set the “Frying” mode for 30 minutes. When the oil warms up a little, shift the ventricles and fry for a quarter of an hour.
Now add carrots and onions to the stomachs, mix and fry for another 15 minutes until the program ends.
Pour sliced potatoes into the bowl, mix, pour hot water so that it evenly covers the contents of the multicooker. Set the "Extinguishing" program for 1 hour.
15 minutes before the end, add salt with spices, parsley and garlic.
At the end of the program, try a piece of the stomach, if it is not tender enough, then extend the “Quenching” for another quarter of an hour. When serving the dish, sprinkle it with chopped fresh herbs.

Chicken gizzards with mushrooms in a slow cooker

Mushrooms give a special flavor to any dish. Try to diversify them and chicken ventricles. You can use champignons, oyster mushrooms or Forest mushrooms. If you have frozen mushroom blanks, they are also suitable for this option.

Ingredients

stomachs - 500 g;
champignons - 300 g;
onion - 3 pcs.;
vegetable oil - 4-6 tbsp. l.;
sour cream - 2.5-3 tbsp. l.;
salt with spices - to your taste.

Cooking

Rinse the navels thoroughly, clean and cut in half or quarters.
Pour half the oil into the multicooker bowl, set the “Frying” mode for 10-15 minutes. When the oil is hot, remove the navels and fry.
Now pour hot water, salt and cook the ventricles for 40-50 minutes in the “Extinguishing” mode.
In the meantime, take care of mushrooms and vegetables. Wash and cut the mushrooms (if they are small, then into plates, large mushrooms can be cut into strips). Rinse the peeled onions and cut into medium cubes.
When the signal for the end of the program sounds, the navels should already be soft. Take them out, put them on a dish, drain the broth separately.
Pour the remaining oil into the bowl, start the “Frying” mode for 20 minutes. Put the onion cubes into the heated oil and fry until golden. Now add the mushrooms and continue frying until they are done. 4-5 minutes before the end of the program, put the navels into the bowl, mix and cook until the signal.
Make a fill. Combine in a bowl sour cream, salt, 0.5 cups of broth in which the stomachs were stewed, any spices ( ground peppers, dried Italian or Provencal herbs, thyme). Mix everything well until smooth and pour the contents of the multicooker. Set the "Extinguishing" mode for another 10 minutes.
Chicken stomachs with mushrooms in a slow cooker are ready. When served, they are ideally combined with mashed potatoes.

Cooking Tips

In order for the chicken ventricles to turn out soft after cooking or stewing, lightly beat them with a special hammer for meat before cooking.
When salt is added, many foods are less boiled and take longer to cook. The same is the case with stomachs. Therefore, we advise them to salt them 10 minutes before the end of cooking (stewing, frying or boiling).
To prevent the stomachs from bitterness, thoroughly rinse them from bile.

Chicken stomachs - dietary and useful product. However, not all families cook them often enough. The main reason is that this type of offal has to be stewed for a very long time until soft. The problem should not worry those who have the opportunity to cook chicken stomachs in sour cream in a slow cooker. Sour cream makes the stomachs tender, and a smart kitchen unit will save the hostess from having to stand at the stove for a long time and make sure that the dish does not burn.

Cooking features

Putting out chicken stomachs in a slow cooker is not difficult. However, if you do not take into account several important points, the result may not meet expectations. The advice of experienced chefs will help you to cook ventricles in sour cream in a slow cooker.

In stores, chicken stomachs are sold already processed, but even there are traces of bile on them. When buying on the market, there can be a lot of bile streaks, moreover, a film and fat can remain on the stomachs. For this reason, offal must be washed before cooking, and in the most thorough way, removing all unnecessary. To better wash the stomachs, you can hold them in cool water for an hour.
Whether to cut the gizzards or leave them whole depends on the recipe. The cooking time will depend on this. If you stew whole chicken stomachs, it will take one and a half to two hours, it will take about an hour to cook finely chopped stomachs.
Usually, in order for the stomachs to become softer and stew faster, they are pre-boiled, however, when cooking in a slow cooker, this is not advisable - just increase the heat treatment time.
If vegetables and chicken stomachs are first fried, and then stewed in sour cream, the dish will turn out tastier. It will be even better if you fry these ingredients for butter, and not on vegetable, although you can use it.
When determining required amount dishes from chicken stomachs for the whole family, keep in mind that they are greatly boiled down, losing at least 30% in weight and volume. This means that only 700 g of stew will come out of a kilogram of raw offal.
You can stew in sour cream both frozen stomachs, after letting them thaw in the refrigerator, and fresh ones. However, it is better to give preference to a product that has not been frozen. Gourmets claim that stomachs that have not been frozen or thawed turn out to be much juicier.

Stomachs stewed in sour cream are quite a satisfying dish, but they are usually served with a side dish. They go well with all types of cereals, including rice and buckwheat, pasta and potatoes.

A simple recipe for chicken stomachs stewed in sour cream in a slow cooker

chicken stomachs - 1 kg;
sour cream - 0.5 l;
water - 0.5 l;
salt, spices - to taste.

Cooking method:

Thoroughly rinse the chicken stomachs, make sure that there are no traces of bile left on them.
Dilute sour cream with water.
Put the stomachs in the multicooker bowl, add salt and spices, focusing on your taste.
Fill with diluted sour cream.
Lower the multicooker lid. Activate the unit by selecting the "Extinguishing" program. Set the timer for an hour and a half.
After the completion of the main program, leave the stomachs for half an hour in the heating mode.

If desired, in sour cream, before mixing it with water and pouring it into a slow cooker, you can add garlic passed through a press. Adding just 2-3 cloves of garlic will give this dish an unusual flavor. spicy taste. Before serving, it’s a good idea to decorate the stomachs with fresh herbs so that they take on a more appetizing look.

Chicken gizzards stewed in sour cream with onions and carrots

chicken stomachs - 1 kg;
carrots - 0.3 kg;
onions - 0.2 kg;
vegetable oil - 80 ml;
sour cream - 0.2 l;
water - 0.25 l;
salt, pepper - to taste.

Cooking method:

Cut thoroughly washed chicken stomachs into medium-sized pieces of arbitrary shape.
Peel the carrots and grate using the side with the largest holes.
Remove the skins from the bulbs. Cut the onion into thin rings or even quarters of the rings if the onions are large.
Pour the oil into the bottom of the multicooker bowl. Start the appliance in the "Frying" mode. In the absence of a program with that name, it is replaced by the Baking program.
A couple of minutes after the start of the multicooker, put vegetables in its bowl with oil. Fry them for 10 minutes.
Add shredded stomachs to vegetables. Saute them with vegetables for 10 minutes using the same program.
Salt and pepper the stomachs.
Dilute sour cream with water or milk, pour into the multicooker bowl.
Lower the multicooker lid. Turn on the device in extinguishing mode. Cook on this program for 40 minutes.
After the end of the program, do not turn off the multicooker for another 20 minutes, letting it work in the heating mode.

Chicken stomachs according to this recipe are very juicy and tender, besides they look appetizing. Chicken offal generally goes very well with carrots and onions.

Chicken gizzards with champignons stewed in a slow cooker in sour cream

chicken stomachs - 1 kg;
fresh champignons - 0.8 kg;
sour cream - 0.5 l;
onions - 0.5 kg;
garlic - 4 cloves;
fresh dill - 100 g;
salt, pepper - to taste;
butter - 80 g.

Cooking method:

First of all, prepare the chicken offal by washing it well, cleaning it and cutting it into small pieces.
Wash and dry the mushrooms. Try not to keep them in the water for too long so they don't swell.
Cut the mushrooms into thin slices.
Peel the onion, cut it into small pieces.
Pass the garlic through a press, mix it with sour cream, adding salt and seasonings to it.
Finely chop the dill with a knife and put it in sour cream, mix.
Put the butter in the bowl of the multicooker, cutting it into thin slices.
Turn on the appliance by selecting the "Frying" or "Baking" program.
When the butter has melted, put the onion into the multicooker bowl. Fry it for 5 minutes.
Add mushrooms to onions. Fry them together with onions, without changing the program, for 10 minutes.
Put the stomachs, fry everything together for another 10 minutes.
Put sour cream sauce into the slow cooker. Mix well so that it is evenly distributed.
Change the program, this time choosing the extinguishing mode.
Stew stomachs with mushrooms for 40 minutes.

The ventricles prepared according to this recipe are combined with almost any side dish. They exude a seductive aroma and look extremely appetizing. Their taste is also unlikely to disappoint anyone.

Chicken ventricles in sour cream with pickled cucumbers

chicken stomachs - 1 kg;
pickled cucumbers - 0.2 kg;
sour cream - 0.3 l;
onions - 0.2 kg;
carrots - 0.3 kg;
ginger root - 10 g;
horseradish root - 10 g;
salt - to taste;
vegetable oil - 60 ml.

Cooking method:

After washing the chicken ventricles, put them in a multicooker bowl, fill with water so that it completely covers them, and start the machine by selecting the “Soup” program for 40 minutes.
Remove and cool the stomachs, coarsely chop.
Clean vegetables. Grate the carrots, finely chop the onion.
Cut pickled cucumbers into small pieces.
Grate the roots of ginger and horseradish.
Put cucumbers and spices in sour cream, stir.
Heat the oil in the multicooker bowl by starting it in the frying or baking mode. Fry the ventricles in it along with onions and carrots for 15 minutes.
Pour the ventricles with sour cream sauce. Cook them on the "Baking" program for 30 minutes.

A dish made according to this recipe from chicken stomachs has an unusual spicy taste.

Stew chicken stomachs in sour cream in a slow cooker - good idea. In this case, even an inexperienced hostess will be able to cook tasty dish without spending a lot of effort. In addition, this delicious lunch will cost quite inexpensively.

Time: 120 min.

Servings: 2-3

Difficulty: 4 out of 5

A simple recipe for cooking chicken stomachs in a Redmond slow cooker

Chicken stomach is an amazing offal, on the basis of which you can cook many variety of dishes. It should be noted that the taste of this product can be compared with beef, only its cost is much lower. The cooking process is greatly simplified if you stew Redmond and choose a proven recipe. The result of culinary efforts will exceed all your expectations.

Most housewives treat this offal with disdain, because very often cooking chicken ventricles causes many difficulties. It should be borne in mind that this product is not only very useful, but also low-calorie, it can no doubt be included in any diet.

Cooking chicken stomachs in a slow cooker is not as difficult as it might seem at first. Thanks to the use of various sauces, it will be possible to complement and reveal the taste of each piece of this offal. Can't wait to try the recipe? First you need to know some of the subtleties of cooking delicious second dishes.

Before cooking chicken stomachs, you need to thoroughly rinse them under running water and remove the yellowish film from the inside.
You will be able to create full second dish if you use chicken ventricles with vegetables or wheat, buckwheat or rice groats. Thanks to this, you will get your "signature" recipe.
In Redmond multicookers, you can cook a dish in several modes, depending on the model. kitchen appliances, programs are often used: "Stew", "Rice / Cereals" or "Multi-cook".
It is imperative to cut the offal before stewing, because only in this way will they reach full readiness in the time programmed by the multicooker.
Cooking chicken ventricles is recommended for at least 1 hour, it is best when the dish is stewed for 1.5 hours.
The second dish will taste better if you cook all its ingredients in butter or ghee, although these components may not be taken into account in the recipe you have chosen. A creamy-vegetable mixture (spread) is also suitable for this purpose.
Give preference to chilled offal, because after defrosting the ventricles become very stiff, which, of course, negatively affects the taste of the finished product.
The dish will become much more aromatic if you use peppercorns and bay leaves.
Fresh herbs are best used at the final stage of cooking, it will give bright, fresh notes.

Now it’s time to start preparing such a healthy and tasty offal using this wonderful recipe.

Ingredients:

Step 1

Peel the vegetables, rinse the chicken stomachs well.

Step 2

Now the offal must be soaked for about 1.5 hours. After the specified time, drain the water from the ventricles, cut them into oblong pieces.

Step 3

Cut the peeled onion into large cubes.

Step 4

Grind the carrots with a fine grater.

Step 5

Pour a little refined oil on the bottom of the multicooker bowl, transfer the previously prepared products.

Step 6

Select the "Baking" or "Stew" program, fry the vegetables with the ventricles for 20 minutes. After completing the regime, add salt, the necessary seasonings, as well as fatty sour cream.

Step 7

Select the "Extinguishing" mode, then cook the dish for 1.5-2 hours.

Step 8

For 15 min. before the end of the program, add finely chopped garlic cloves to the contents of the multicooker bowl.

Open the lid of the multicooker, then stir the dish and proceed to arrange it on plates.

By-products have a relatively low cost, good palatability and do not require special culinary skills. Chicken gizzards are healthy, and a slow cooker makes cooking easier.

Cooking in a slow cooker is extremely easy. It is enough to prepare the products, put them in the bowl that comes with the multicooker in the kit, and press the button with the program selection. In recipes with offal, the most popular programs will be Stewing and Baking, the latter replacing the classic frying in a pan.

The multicooker is functional. Dishes are cooked in it for a relatively long time, "languish" when low temperatures. But it is precisely because of this that the technique is safe - the case does not heat up, and you can open the lid at any time. Cooking food in the machine requires minimal amount oils, so the food is dietary.

Chicken offal is easy to cook in such a device. This product is low in calories and digests quickly. Contains fiber and keeps the body in good shape all day. There is ash in the stomachs, and it removes toxins from the body.

These by-products give energy, improve appetite, improve performance internal organs, increase life expectancy, thanks to selenium. The product contains many vitamins, iron, zinc.

However, there is a lot of cholesterol in the stomachs and an excessive passion for them can lead to the development of diseases of the heart and blood vessels. There must be balance in food.

Usually, the multicooker is equipped with the necessary utensils for cooking. When preparing the following dishes, they use the factory multicooker bowl, a plastic spatula for mixing, and all the liquid is measured with glasses, which should also be included in the kit - the so-called multi-glasses.

A simple cooking recipe

Meat by-products are inexpensive, tasty and do not require special skill in cooking. Stomachs can be stewed and served with any side dish.

Recipe for cooking stomachs step by step:

Before serving directly to the table, the stomachs are sprinkled with herbs, if the season.

Stew tasty offal in sour cream

If the stomachs in their own form seem too simple and uninteresting dish, you can add sour cream. To extinguish in a slow cooker, you don’t even need any oil, because of the water, no component will burn. The taste of the dish will turn out to be very interesting and delicate, garlic will add spice. Sour cream gizzards are very tasty with boiled rice.

Ingredients:

Chicken stomachs - half a kilogram;
Sour cream - two spoons;
Garlic - four cloves;
Water - three glasses;
Black pepper;
Salt.

Preparation: 1 hour 20 minutes

Calorie content: 106.7 Kcal per 0.1 kg of food.

Chicken stomachs in sour cream in a slow cooker are prepared as follows:

Offal is washed with water, cleaned and cut into small pieces;
Garlic is peeled and crushed under pressure;
Chicken ventricles are put in a bowl, add garlic, sour cream, salt, pepper. The ingredients are gently mixed with a plastic spatula;
Then they are filled with water and set the "Extinguishing" mode for 60 minutes.

Stomachs with buckwheat garnish

Buckwheat has a lot of vitamins, it cooks quickly and perfectly saturates. There are few calories in it, but there is selenium, titanium and strontium - trace elements that are not found in other cereals and cereals. And yet - buckwheat is delicious with chicken stomachs.

Ingredients:

Chicken stomachs - five hundred grams;
Onion - one large onion;
Carrots - one piece;
Buckwheat - two glasses;
Oil - one tablespoon;
Black pepper;
Water - half a liter;
Salt;
Spices.

Preparation: 1 hour 20 minutes

Calorie content: 95 kcal per 0.1 kg of food

Stewed chicken stomachs with buckwheat in a slow cooker are prepared as follows:

The stomachs are cleansed, washed and cut. The prepared pieces are left in water for 20 minutes, then washed again;
Onions are first peeled and then cut into half rings. Carrots are rubbed on a coarse grater;
Butter and vegetable oils are mixed into the bowl of the apparatus. In this recipe, they are to enrich the taste and avoid burning;
The ventricles and vegetables are also put in, salt and spices are added. Leave in the "Baking" mode for 20 minutes;
After that, washed buckwheat is added to the stomachs, mixed and poured with water. Everything is almost ready for the last stage. In the “Buckwheat” mode, or if there is none, then on the “Stew”, the dish is cooked for another 45 minutes.

Mushrooms with ventricles in a slow cooker

Of all mushrooms, champignons are the most accessible. They are sold in all supermarkets and markets. Champignons are low-calorie, quickly cooked, contain many vitamins, minerals, proteins and pantothenic acid - it helps relieve fatigue.

Ingredients:

Champignons - four hundred and fifty grams;
Onion - two pieces;
Sour cream - two hundred grams;
Boiled water - half a glass;
Large carrots - one piece;
Black pepper;
Salt;
Spices.

Preparation: 1 hour 30 minutes

Calorie content: 69 kcal per 0.1 kg of food

How to cook chicken stomachs with mushrooms in a slow cooker:

Mushrooms and offal are cooked at different times. Therefore, it will not be possible to cook everything at once in a slow cooker and you will have to use one pan on a conventional stove;
The ventricles are cleaned, washed, cut into strips. They are placed in an ordinary saucepan, and not in a container for cooking in a slow cooker, and boiled at a medium power burner until all the other ingredients are ready. Just put the stomachs on the fire and cook further;
The onion is cut as small as possible. Carrots should be grated on a medium-sized grater. Vegetables are placed in a bowl previously oiled and fried in the "Baking" mode. The pre-frying time is 10-15 minutes;
Mushrooms are washed and then cut into medium-sized slices;
Stomachs, mushrooms, sour cream, spices, salt are added to the bowl. Add water;
The dish is cooked for another hour in the "Extinguishing" mode.

Chicken gizzards with potato garnish

Ingredients:

Chicken stomachs - five hundred grams;
Potatoes - five to seven pieces;
Onion - two pieces;
Large carrots - two pieces;
Boiled water - three glasses;
Black pepper;
Salt;
Spices.

Preparation: 1 hour 30 minutes

Calorie content: 98.5 Kcal per 0.1 kg of food

Chicken stomachs with potatoes in a slow cooker should be prepared like this:

Potato tubers are peeled, washed and cut into cubes. With chicken offal do exactly the same;
Vegetables are being prepared. Onions are cleaned and chopped. Carrots are washed, also peeled and grated or cut into strips;
The bowl is lubricated with oil. After that, onions and carrots are laid out on it. Roasting takes place in the “Baking” mode;
Then potatoes, spices, salt are placed in a saucepan and poured with water;
Then you need to set the "Extinguishing" mode for one hour.

Versatile garnish

You can solve the problem with a side dish simply and elegantly - stew vegetables. You can immediately add chicken stomachs to the dish.

Ingredients:

Chicken offal - five hundred grams;
Zucchini, eggplant, carrots, Bell pepper, onions - all in one piece.
Boiled water - three glasses (or more);
Salt, pepper, spices.

Preparations: 1 hour 30 minutes

Calorie content: 70 kcal per 0.1 kg per dish.

Cooking:

Prepared, peeled offal is cut;
Vegetables are also prepared - washed, peeled and cut into cubes;
All products are put into the bowl of the apparatus, filled with water, sprinkled with spices and salt. Simmer for one hour.

Bon appetit!

Helpful Ideas

Cooking chicken stomachs in a slow cooker is easy. The main time of work in the kitchen comes down to the preparation of products: peel, cut, conjure with spices.

In order for the device to serve for a long time, try:

Use only a clean, dry bowl;
Stir the food with a factory plastic spoon so as not to damage the non-stick surface of the dishes;
Rinse all containers for collecting condensate;
Do not keep cooked meals for a long time in the “reheat” mode.

Chicken gizzards and a slow cooker go together perfectly, forming a duet in terms of simplicity, convenience and taste. Stewed offal is supplemented with side dishes from cereals (buckwheat, rice), pasta, baked vegetables. Ready meal offal looks great sprinkled with fresh herbs with sour cream and adjika.