Much has been written about the benefits of the breast. Everyone knows that it is not only tasty, but also healthy meat.
It is very easy to cook the breast in the slow cooker, while you can go about your business, and not worry that the meat will burn or dry out.
Multicooker breast - the basic principles of cooking
Breast can be baked, boiled, stewed or steamed. Meat, cooked in the last way, is especially useful, as it retains the maximum amount of nutrients.
Breast in a slow cooker is prepared with different sauces, because it goes well with any products.
Also, a slow cooker can be cooked with vegetables, mushrooms, rice or fruit.
The breast is washed under a tap and dried with disposable towels. Prepare it according to the recipe entirely, or cut into pieces. Breast can be pre-marinated to make the meat juicier, and its taste has become even richer.
Recipe 1. Breast in a slow cooker, baked
Ingredients
chicken breast - 1 pc .;
spices for chicken;
pepper and salt;
olive oil.
Method of preparation
1. Carefully wash the breast and dip it with disposable towels. Make a cut in the middle, salt and pepper. Rub the whole piece with spices for chicken.
2. Grease the bowl with butter, lay the chicken. We include the program "Baking" for a quarter of an hour. Turn over the meat and set the same mode for the same time. Serve baked breast with a side dish of vegetables.
Recipe 2. Braised breast in a slow cooker
Ingredients
half a kilo of chicken breast;
garlic - 2 cloves;
sour cream - 100 g;
pepper and salt;
onion head.
Method of preparation
1. Under the tap, rinse the breasts, lightly dry it with a disposable towel and cut into small slices. Clean the bulb, rinse and chop into half rings.
2. Slice the pan in the multicooker, put the butter inside, put the meat in it, spread the onion on top. Turn on the “Baking” mode, set the timer for ten minutes. Prepare the allotted time, stirring with a wooden spatula. 3. Then turn on the “Quenching” program, 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 pepper;
a tomato;
60 ml of wine vinegar;
three bell peppers;
120 ml of olive oil;
chili peppers;
two cloves of garlic;
onion head.
Method of preparation
1. Mix in a deep bowl four tablespoons of olive oil with vinegar, gradually add ground pepper and salt. Peel the garlic, grind it through the garlic press, put it on the plate. Tomato scalded with boiling water and peel the skin. Crush it into a small cube. Bulgarian pepper and scrub the seeds. All chopped vegetables are added to a plate with oil and vinegar. We clean the onion and finely chop it with a knife. We clean the seeds from the chili peppers and cut them in strips lengthwise. All shifted to the vegetables. Mix and leave for a quarter of an hour.
2. Wash the turkey breast, and dry it with a disposable towel. Cut the meat into small slices. We turn on the slow cooker to the “Frying” program and heat the oil. Fry the turkey breast in it, salt and pepper and season with cumin. When the meat is evenly covered with a golden crust, we switch the slow cooker to the “Quenching” 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 of mayonnaise;
potatoes - six tubers;
pepper, spices and salt;
cheese - 150 g;
fresh greens - a bunch.
Method of preparation
1. Wash the breast, dry it lightly and cut into small pieces. Each beat, pepper, salt and season with spices. Clean the bulb, rinse and chop finely with a knife. Put it in the meat, add mayonnaise and mix. Marinate the meat for several hours.
2. Grease the bowl profusely with oil and transfer the meat to it. Put the peeled, washed, and sliced potatoes into a container for steaming. Set the “Frying” mode for five minutes, and stirring constantly, fry the meat. 3. Then turn on the Quenching mode, set the timer to 20 minutes. Place a container of potatoes on top and cook for a quarter of an hour. After that, place the potatoes directly on the meat, sprinkle with grated cheese on top and continue to simmer. Spread the breast with potatoes in 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.
Method of preparation
1. Put the mushrooms in a colander and rinse under the faucet. Wash and dry the breasts. Cut meat and mushrooms into slices. Peel and chop the carrots and onions: carrots - thin strips, onions - half rings.
2. Turn on the multiware on the “Baking” program, and set the temperature mode to 160C. Put the butter in the bowl and pass in it the onions and carrots until soft. Then put the mushrooms and chopped breast and cook for another five minutes.
3. In the sour cream, gradually add the flour and dilute with a small amount of water to get the consistency of liquid sour cream. Pour this mixture of meat with mushrooms and mix. Close the lid and simmer for another 20 minutes. Put the prepared meat on a wide dish and sprinkle it with chopped parsley.
Recipe 7. Breast in a multicooker in wine sauce
Ingredients
4 chicken breasts;
150 g sour cream;
olive oil - 50 ml;
lemon juice;
onion head;
parsley;
flour - 50 g;
salt and pepper ground;
250 ml of white wine;
a glass of chicken broth.
Method of preparation
1. Wash the breasts under running water and dry them with a disposable towel. The meat is cut into fairly large slices. Clean and chop the onion into small cubes.
2. In a bowl, pour olive oil and lay out breast slices. Salt and pepper. Set rozhim "Fry" and fry on both sides. Then put the fried meat on a plate, and pour the chopped onion into the crock-pot. Fry it until soft, add a little flour and pour the broth and wine. Boil the sauce until thick. Then add sour cream and cook for another five minutes. The sauce should have a creamy consistency. Pepper and salt. 3. Slices the brisket spread on a plate and pour the cooked sauce. The dish is decorated with slices of sweet peppers and parsley sprigs.
Recipe 8. Steamed multi-cooker
Ingredients
chicken breasts - four pcs .;
soy sauce - 50 ml;
salt and seasonings.
Method of preparation
1. Wash the breasts under running water, dip them with each disposable towel. Salt and rub meat with seasonings.
2. Pour the soy sauce into the roasting sleeve, add seasoning, put the breasts in here and mix well. Tie the sleeve tightly and place in a steaming container.
3. Pour water into the bowl of the multicooker, turn on the “Steaming” program, set the timer to 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 multicooker with apples
Ingredients
one chicken breast;
an Apple;
salt and curry;
half a cup of red wine;
50 ml of vegetable oil;
50 g of soy sauce;
two cloves of garlic;
bow - two heads.
Method of preparation
1. Dry the washed breast with a disposable towel and cut it with a sharp knife. Transfer the meat to a deep bowl, add soy sauce, curry and salt. Mix and leave to marinate for a couple of hours.
2. Pour vegetable oil into the multicooker bowl and place chopped garlic. Turn on the Fry mode and lightly fry it. Rinse the peeled onions and cut them into wide strips. Put it in the bowl, stirring, continue to fry all together until soft.
3. Put the garlic and onion in a separate plate. Wash the apple, cut into slices, cut the seeds and put them on the bottom of the bowl. Lightly fry and also put on a plate.
4. Pour the oil into the bowl, and fry the breast in it. Pour in the wine, close the lid and turn on the “Quenching” program. Once the wine is evaporated, put apples and onions in the meat, continue to stew for another five minutes.
Recipe 9. Breast in a multicooker with vegetables
Ingredients
chicken breast - 800 g;
garlic - 4 slices;
salt;
pinch of oregano;
sugar - 25 g;
on a pinch of black and red ground pepper; ripe tomatoes - 500 g;
large onion head;
1 pc. red and green bell peppers.
Method of preparation
1. We wash the breast, remove the skin and excess fat, and cut into pieces. In a deep dish combine salt, spices and chopped garlic.
2. Lay the chicken on the bottom of the bowl and sprinkle them with a mixture of spices, salt and garlic.
3. Peel and clean the onion and peppers. Shred them in large stripes. All the vegetables laid out on the chicken breast. We lower tomatoes for several seconds in boiling water, and then we lower them in cold water. Remove the peel and cut into cubes. Sprinkle tomatoes with sugar.
4. Place the bowl in the slow cooker, turn on the “Quenching” 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 multicooker in a creamy sauce
Ingredients
chicken breast;
flour - 25 g;
onion head;
spices and salt;
cream - 250 ml;
sunflower oil - 25 g
Method of preparation
1. We wash my breast, cut it into pieces and put in a multicooker bowl. We turn on the “frying” program for 15 minutes, and fry the meat with the lid closed.
2. The onion is cleaned, rinsed and finely crumbled with a sharp knife. Add the onion to the chicken and sauté for about five minutes. Salt, pepper and sprinkle with spices.
3. Heat the cream and pour it into the bowl. We turn on the “Baking” program for half an hour, close the lid and weary it until ready. The dish is perfect for a side dish of spaghetti.
Recipe 11. Multicooker breast in mint-orange sauce
Ingredients
four chicken breasts;
10 g of flour;
salt and white pepper;
orange;
50 ml of white wine;
a bunch of fresh mint;
20 ml of lemon juice;
50 ml of olive oil;
half a cup of chicken broth.
Method of preparation
1. Wash the chicken breasts, dip them with a disposable towel and cut into long, fairly large slices. Dip each piece in flour.
2. Switch on the slow cooker 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. Rinse the mint and chop in small pieces. 4. Transfer the meat to a separate plate, and pour broth, orange and lemon juice, and wine into the bowl. Combine with the fat and juice that remained after breast preparation. Cook in the Quenching mode until the sauce is thick. Then spread mint, pepper and salt. Put the pieces of meat and put out another ten minutes. Vegetable side dish is the best for this dish.
Multicooker breast - tips and tricks from experienced hostesses
- Before cooking, coat the breast with sour cream, it will create a protective layer that keeps moisture inside, so that the meat turns out to be especially tender.
- Chilled rather than frozen meat is better for cooking.
- Cooking time may vary, depending on the model and the capacity of the multicooker.
- Constantly monitor the level of liquid in the slow cooker so that it does not boil away and the meat does not become hard and hard.
- It is better to cook the breasts in the “Baking”, “Steamed” and “Stewing” modes. Half an hour will be quite enough to breast cooked, and at the same time remained 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, simply spices and onions can serve as a marinade.
