Chicken fillet in a slow cooker: recipes with photos. Chicken fillet Chicken fillet in a slow cooker

For a hearty breakfast, hearty lunch and light dinner, chicken fillet in a slow cooker is ideal. You can cook from it: cutlets, meatballs, pancakes, ragout, goulash, sauce, roll, pilaf, liquid soup, puree soup and much more. Any recipes with step-by-step photos and videos are waiting for you in this catalog - choose according to your taste.

The five most commonly used ingredients in multicooker chicken fillet recipes are:

Thanks to its delicate consistency, chicken fillet cooks very quickly. And in a multicooker, this happens even faster due to the tightness and high temperature retention. This means that the product will produce the fastest possible dishes, suitable for the busiest or most hasty housewife.

For example, a delicious stewed chicken fillet in sour cream, which will take half an hour to cook (including preparation and processing). The meat is cut into small pieces, fried in oil with salt and pepper. Add onions, lightly fry. Pour sour cream with boiling water, stew until tender under the lid. The sauce is suitable for any side dish: mashed potatoes, pasta, green peas, green beans, boiled rice. You can also diversify and complicate it with additional ingredients: bell peppers, potatoes, carrots, cheese, mushrooms, cereals, eggplants, zucchini, pumpkin, legumes, tomatoes, pickles, etc.

The five fastest slow cooker chicken fillet recipes:

There are five ways to cook chicken fillet in a slow cooker: steaming, frying, stewing, baking and baking in foil. They can be mixed: frying + stewing, stewing + baking. The task will be facilitated by the presence of a specific program in the technique. But if there is none, it doesn't matter either - any recipe can be adapted for the simplest multicooker, with a minimum of settings. In addition, you can always ask the author a question.

Fillet - lean and soft chicken meat with a homogeneous structure, in which there is practically no film and veins. This makes it suitable for dietary meals. There are many recipes for its preparation, differing in processing methods, additional ingredients and spices.

If there is such a unit as a multicooker in the kitchen, the chances to please loved ones with a varied and healthy menu increase. Poultry dishes made in it are soft and juicy, and besides, according to manufacturers of kitchen appliances, they retain all the amino acids and vitamins.

Multicooker Chicken Cream Recipe

Creamy mushroom, creamy cheese, creamy tomato, as well as other sauces based on fermented milk products are in perfect harmony with chicken.

We wash and dry the fillets. Cut into small cubes with a sharp knife, after removing the film from the meat. We activate the frying function, pour in the oil and start cooking it.

We clean and chop vegetables in half rings of medium thickness, add them to the meat and knead everything. Salt and add spices. When the vegetables are fried, add the cream and grated cheese.

We knead and switch the device to the extinguishing function and cook for another 50 minutes. This dish is garnished with spaghetti.

Chicken breast with young potatoes

An excellent afternoon snack dish for every family member is chicken and young potatoes in an electrical appliance.

Components:

• Chicken fillet - 450 grams;
• Medium potatoes - 6 pieces;
• Medium onion - 1 head;
• Small carrots - 1 piece;
• Laurel leaf - 1 piece;
• Pepper peas - 3 grains;
• Butter - 50 grams;
• Purified water - 1 multi-glass;
• Tomato sauce - 2 tablespoons;
• Salt, spices to taste.

We clean and rinse vegetables. Shred the onions and carrots into sticks, and the potatoes with medium cubes. We turn on the device for frying, put butter and chopped vegetables (except potatoes) in the bowl.

Cut the meat on a kitchen board with a sharp knife, also into cubes. We spread it to vegetables with potatoes, add spices, salt, tomato sauce and laurel leaf.

We mix everything and, switching to the stewing function, leave to cook for 40 minutes.

Tender chicken fillet with vegetables in foil

Cooking food in foil is one of the most interesting heat treatment methods that allows you to preserve almost all aromatic substances and energy value.

Components:

• Chicken breast - 600 grams;
• Medium eggplant - 1 piece;
• Small tomato - 2 pieces;
• Bow - 1 head;
• Garlic - 1 clove;
• Seasonings for chicken - 1 sachet;
• Cheese - 150 grams;
• Salt to taste.

In a deep glass bowl, marinate the fillets in seasoning. We wash, peel and cut into rings the eggplants, tomatoes and onions.

Shred the cheese with thick square slices. We make a boat out of foil.

Put meat in the middle, onion, tomatoes, grated garlic, eggplant on top in layers and finish with cheese. In this way, we make several portions. Close the foil.

We turn on the baked goods on the appliance and cook for 45 minutes. Before eating, the foil can be removed or left.

Chicken breast with mushrooms: hearty and tasty

Multicooker companies Redmond are considered the most versatile kitchen units that allow you to cook almost any dish. Having chosen the necessary temperature and time regimes, you can make a tasty and healthy meal of chicken with mushrooms.

Components:

• Chicken fillet - 600 grams;
• Medium onion - 1 head;
• Champignons - 300 grams;
• Low-fat sour cream - 150 milliliters;
• Salt, spices to taste.

We wash, peel and chop the onion with mushrooms. Cut the meat into oblong strips 3 centimeters long. We turn on the device in the frying mode and put the chopped fillet there.

In a deep frying pan, sauté vegetables with vegetable oil. After frying, transfer to the meat, salt, add spices, fill with sour cream and, after stirring well, continue to cook with the stewing function for 40 minutes.

Diet steamed chicken fillet

Steamed chicken breast with vegetables or a side dish is a great diet breakfast for kids. The protein-rich fillet will energize them for the whole day.

Components:

• Chicken fillet - 300 grams;
• Purified water - 1 liter;
• A pinch of salt.

Pour cold water into the bowl of the appliance, put on a special grid for steamed dishes. Put the breast on top (if you wish, you can put carrots, beets), start the "Steam" mode and cook for 40 minutes. Take out, salt, cut into portioned slices and add the garnish.

Asian-style chicken breast with soy sauce

If you want to diversify the menu and experiment, chicken breast in soy sauce is one of the options for doing this.

Components:

• Chicken breast - 450 grams;
• Soy sauce - 150 milliliters;
• Salt to taste;
• Small onion - 1 head;
• Seasoning for chicken -1 sachet.

We wash the meat. Shred in thick slices along the fibers, so that 5 pieces are made from one breast. We beat it well with a hammer.

Pour soy sauce into a glass bowl. Add the seasoning and marinate for an hour. After 45 minutes, add the onion, cut into half rings.

We put marinated foods in a multicooker and start cooking for 35 minutes in the stewing function. For this dish, rice or buckwheat side dishes are suitable.

Dairy chicken fillet

This dish is particularly tender and tastes good. Milk will give it juiciness.

Components:

• Chicken breast - 450 grams;
• Spices for chicken - 1 sachet;
• Low-fat milk - 150 milliliters;
• Small onion - 1 head;
• Medium carrots - 1 piece;
• Vegetable oil - 2 tablespoons;
• Small tomatoes - 2 pieces;
• Salt to taste.

We prepare vegetables. We put a saucepan on the burner, pour oil and fry the vegetables. Shred the meat into small cubes and add it there.

The tomatoes need to be doused with boiling water to make it easier to peel them.

They need to be cut into cubes and put in an electric appliance, and then put the meat with frying. And the last: salt, add spices, pour milk over everything, stir and simmer for 45 minutes.

Traditional chicken breast with pasta

It takes very little time to cook, but the result is excellent in taste.

Components:

• Chicken fillet - 350 grams;
• Cheese - 200 grams;
• Durum wheat pasta - 200 grams;
• Small onion - 1 head;
• Tomato sauce - 2 tablespoons;
• Vegetable oil - 3 tablespoons;
• Salt, spices - to your liking;
• Purified water - 200 milliliters;
• Medium carrots - 1 piece.

We clean, rinse and chop the vegetables into strips, we do the same with meat. Pour oil into the appliance, put the prepared food and start the frying mode.

Add sauce, spices, salt and mix everything well. Add water and pasta. We close and switch the porridge cooking mode for 23 minutes.

When ready, grind with grated cheese and let stand for 10 minutes. Decorate with fresh basil or dill if desired.

1. Use only chilled meat for chicken meals. The fillet itself is considered dry, and after defrosting it will lose a large amount of moisture, so it cannot be made juicy even with the help of sauce;
2. Do not use instant pasta: in a slow cooker, they will turn into porridge;
3. For the preparation of creamy or milk sauces, use only fresh milk, otherwise during cooking the sauce will curdle, stratify, and the dish will be spoiled;
4. Do not chop the chicken breast too finely, as it will fry and look unsightly during cooking.

Chicken meat goes well with a range of herbs such as basil, mint, thyme and thyme. Black, white and red peppers and turmeric are commonly used as spices.

step by step recipe with photo

Try baking chicken fillet in a slow cooker! Firstly, it's very simple: marinate, and then bake without looking. Secondly, it is very tasty: the fillet turns out to be tender, melting in the mouth, juicy. Thirdly, it is useful: vitamins and microelements remain inside the meat, they are not digested into broth.

Chicken meat baked in this way can be served as a hot dish for the second. And in a cold form, there is a snack. In addition, this fillet goes well in salads. It is much tastier than boiled one!

If you don't have a multicooker, use an oven. Let's start!

Ingredients

• chicken fillet - 0.5 kg
• garlic - 2-3 cloves
• soy sauce - to taste
• table salt - to taste
• black pepper - to taste
• spices to taste

Preparation

1. Wash the chicken pulp in running cold water. We put in a colander or on a towel to drain the remaining water. If there is no time to wait, just wrap it with a clean towel so that excess water is absorbed into it. We make sure that the towel is not with a nap, otherwise it can get into the meat and spoil the effect a little.

To make the meat baked aromatic and soft, we need to marinate it. We will use a simple but effective method - in soy sauce. This sauce works wonders with meat! Does not greatly change the natural taste of chicken, but at the same time gives it tenderness. So, we thoroughly coat the chicken fillet with soy sauce, sprinkle with black pepper. We add a little. Sprinkle with spices to your taste. We peel the garlic, pass it through a press ("garlic press"). Rub the flesh with garlic.

2. Leave the chicken fillet to marinate in this aromatic composition. After about half an hour, the meat should be thoroughly soaked in the marinade.

To make the chicken juicy, we will bake it in foil. Cut off the desired piece of foil, put the pulp on it, wrap it gently.

3. Put a piece of parchment on the bottom of the multicooker pan so as not to scratch the foil. Place our chicken in foil on top of the paper.

4. Close the oven with a lid, set the baking mode. The time we need is 40 minutes. Having heard the call, we can open the lid.

I named this chicken ham - "cognac", because I make it with the addition of cognac. It turns out a very tasty homemade ham, which can be eaten for breakfast for a sandwich, and for lunch and dinner - as an appetizer, and it is not a shame to serve it on the festive table. Of course, in addition to the ingredients indicated in the recipe, for the preparation of such a ham, a special form for the ham is needed - a ham maker. And a multicooker with a bowl of at least 5 liters. Although, you can cook without a multicooker: in the oven or in the airfryer, or on the stove in a saucepan. But I like to cook more in a slow cooker. Since it gets too hot in the kitchen from the oven and from the airfryer, and the saucepan on the stove should be constantly monitored so that there is an even boil and so that the water does not boil away. And here, in the multicooker, I put it down, closed it, turned it on and forgot for an hour and a half or two. Therefore, with the purchase of a multicooker, I make ham in a ham maker only in a multicooker.

Chicken breast in a slow cooker turns out juicy and tender. If you adhere to some cooking rules, the dish also turns out to be dietary. Below are some of the most interesting and at the same time simple recipes for cooking chicken breast in a slow cooker.

The easiest way to cook chicken breast is to bake it. The meat remains tasty both hot and cold.

• skinless chicken fillet;
• salt;
• spices "For chicken".

Rinse the fillet well, pat dry with paper towels. Rub with a mixture of spices and salt on all sides. Put in a bowl, tighten with plastic wrap and leave to marinate with spices for half an hour.

Take a sheet of foil, put the breast in it, wrap it on all sides. Place the bundle in a multicooker bowl with the seam facing up.

Cook on the Bake program for half an hour. If the breast is large - put more time, up to 45 minutes. Turn over the other side 10 minutes before the end. Take out the package and let cool slightly - about ten minutes.

With vegetables

The recipe below can be called dietary - it has few calories, but the dish turns out to be very satisfying.

Based on one serving you will need:

• chicken breast - 200 gr;
• broccoli - 100 gr;
• carrots - 55 gr;
• rice - 15 gr;
• linseed oil - 4 ml (tsp. l.);
• salt, herbs.

Cut the fillet into longitudinal slices or medium portions. Salt the slices, season with herbs and mix. Set aside to marinate. Cut the carrots into cubes. Disassemble the broccoli into inflorescences.

Put vegetables and meat on the multicooker basket in random order. Pour twice as much water into the multicooker bowl as the amount of rice. Add some salt. We wash the groats and add to the water. We put the basket on top. We select the "Steam" mode and, if possible, indicate the "Meat" product. We set the timer for 20 minutes. Drain the rice through a sieve to remove excess water. Season the porridge with oil. Put everything on one dish.

In sour cream sauce

• 600 grams of skinless and boneless chicken breast;
• 4 garlic cloves;
• a few sprigs of dill;
• 300 gr sour cream;
• salt pepper.

Chop the breast into small pieces, finely chop the garlic and dill. Put sour cream, meat, spices, spices and chopped foods in a multicooker bowl. Mix the entire contents with a spoon. We close the lid, set the “Groats” cooking mode for 30 minutes. You can use the "Multipovar" mode at a temperature of 120 degrees.

Steamed fillet in a slow cooker

Steamed fillet in a slow cooker will be an excellent dinner on the diet menu:

• 1 boneless, skinless chicken breast
• salt, pepper mol.;
• lean oil;
• 1.5 stack. water.

The preparation is very simple: the fillet is cut into oblong pieces, laid out on a greased basket for steam cooking, the fillet is salted and peppery. Select the "Steam" program and the "Meat" product, cook for half an hour.

Chicken breast stewed with potatoes

Chicken breast with potatoes - what could be easier to prepare and perfect in combination! A stewed dish in a slow cooker will be a great dinner or lunch that you can take with you to work.

• 3 medium-sized potatoes;
• half breast;
• one medium carrot and one onion;
• salt, oil, tomato paste.

First, fry finely chopped onions and grated carrots in oil. Salt and pepper. Fried in the "Frying" mode for a quarter of an hour. The lid will not close. After that, tomato paste is laid out, and after a few minutes - diced potatoes. Mix everything, pour in a glass of hot water. We switch the program to "Stewing", cooking time - 45 minutes.

How to cook pilaf?

Pilaf with chicken breast is a delicate dish quite popular among housewives. After all, you immediately get a full-fledged dish with meat and a side dish of cereals.

• chicken breast - 1 whole, boneless and skinless;
• rice - 1 stack.;
• water - 2 stack.;
• carrots - 1 unit;
• onion - 1 unit;
• spices "For pilaf";
• lean oil;
• salt.

Pour oil into a multicooker bowl. We activate the "Baking" mode for 40 minutes. Finely chop the onion and send it to the butter. Three carrots and also add to butter and onions. Close the lid and leave to stew.

Meanwhile, cut the chicken meat into small cubes. Add it to vegetables. Mix everything well and leave for 5 minutes - fry, under a closed lid.

After that, open the lid, add spices, mix, fill with water and fill in the washed rice. At least a third of an hour should remain until the end of cooking. Close the lid and leave the dish to cook.

Fillet goulash in a slow cooker

• fillet - 400 gr;
• onion - 1 unit;
• carrots - 1 unit;
• post oil - 3rd table. l .;
• lavrushka - 2 leaves;
• salt pepper;
• flour - 2 tablespoons. l .;
• tomato paste - 1 table. l.

The preparation is very simple: cut the chicken into pieces, fry the chopped onion and grated carrots in the "Fry" mode for ten minutes. Then put the vegetables in a separate bowl, combine with flour and spices.

Next, lay out the layers of chicken, vegetables, greens if desired, fill everything with tomato paste. We stick the lavrushka on both sides of the contents, carefully fill it with half a glass of hot water. We select the "Quenching" mode and cook under the lid for 1-2 hours, depending on the power of the equipment.

On a note. Instead of pasta, you can use lecho or borsch dressing.

In French

• onion - 1 large;
• chicken fillet - 1-1.3 kg;
• lean oil;
• medium potatoes - 5 units;
• a set of spices "For chicken";
• salt;
• mayonnaise - 200 ml;
• hard cheese - 150 gr.

Pour some vegetable oil into the multicooker. We choose the "Fry" program for a quarter of an hour. Salt the chicken breast halves and rub them with spices, put them in a multicooker bowl and cook under the lid.

Meanwhile, cut the onion into rings, the potatoes into round slices. Large three cheese.

Turn the fillet on the other side, cover with a layer of onion rings, then with potato slices. Lubricate the top with mayonnaise and cover with cheese.

We select the "Baking" mode for half an hour.

In bacon in a slow cooker

• chicken breast - 3 halves without bone and skin;
• dry parsley, salt, pepper mol., dry rosemary - 2 tsp. l .;
• hard. cheese - 250 gr;
• sliced ​​bacon - 1 standard. package.

The first step is to cut the fillet in such a way that you get a "little book". Cover the meat with cling film and beat it with a hammer. After that, remove the film, salt and cover a little with each spice. We repeat with each part of the fillet. Cut the cheese into thick cubes. Put one block in the meat, wrap it in a roll. Wrap the resulting roll in a plate of bacon.

We put the prepared rolls in a greased multicooker bowl. We select the "Baking" mode for half an hour, close the lid.

With lemon and black pepper

• chicken breast on the bone - 1 large (500-700 gr);
• lemon - 2 cups;
• lemon juice - 1 tsp l .;
• salt, ground pepper;
• Provencal herbs;
• olive oil. or sunflowers. refined;
• garlic - 3 cloves.

Rinse the meat part thoroughly under running water, remove the skin if desired (without it, you will get a dietary dish), dry it with paper towels. Make cuts in several places. Rub with a mixture of spices, herbs, salt, juice, oil. Put garlic cloves in the cuts. Take a sheet of foil, put a circle of lemon, on top - a breast, on it a second lemon circle. Wrap tightly and place in a multicooker bowl.

We activate the "Baking", "Baking" or "Multi-cook" mode for 50-80 minutes, depending on the size of the breast and the selected temperature.