Chicken breast has long become a legend. This dietary meat contains a lot of nutritious, easily digestible protein, vitamins, valuable amino acids and minerals. But there is practically no fat and cholesterol in it.
The glory of chicken breast day and night sing slimming ladies, athletes, pediatricians, nutritionists and - of course! - housewives. White chicken meat is cooked almost instantly, is inexpensive, and you can literally cook everything from it: soups, main dishes, salads, pies.
The only detail spoils the overall picture: due to the low fat content, chicken breast is easy to overdry. Frying pan, oven, grill require close attention and a certain skill. But even a newcomer to the culinary business will be able to cook a juicy, tender, tasty chicken breast in a slow cooker. The possibilities of this tidy allow you to cook chicken baked, stewed, fried, steam.
Breast can be put in the bowl of the device along with vegetables, cheese, cereals, potatoes, mushrooms, herbs, citrus fruits, sour cream, wine, vinegar. Unpretentious nature of white meat allows him to be friends literally with any product. In a slow cooker, chicken meat always turns out to be fantastically tasty, melting in the mouth, as it retains its juice. There is no better way to feed a family or meet guests!
Chicken breast in a slow cooker - general principles of cooking
To cook an amazing chicken breast in a slow cooker, you need to select good meat. The best option - chilled boiler chicken. Frozen meat requires a longer cooking time.
The carcass must be cut into pieces. Then cut the fillet from the pectoral bone, carefully cutting the ridge on both sides with a sharp knife. Care must be taken that the fillet retains its original shape. Meat must be freed from excess fat, veins, cartilage. To remove or not to remove the skin is the private matter of the hostess. If there is no need to reduce caloric content, it is better to leave the skin. It will give the fillet extra juiciness due to the fat it contains. Next, the meat must be washed, dried on a paper towel, blotted with paper napkins. Depending on the chosen recipe, the breast can be left in one piece, cut into slices, or cut through the “pocket” for the stuffing. It would be good to beat off the fillet: so its fibrous structure will become softer and more tender.
The next step, which should not be ignored, is marinating. Marinade can be any: kefir, vinegar, oily mixture of herbs and spices, ketchup, homemade adjika, soy sauce. The main thing is that the acidic or oily environment soaks the meat, it will give it softness, wonderful taste and aroma. After coating the meat with marinade, you need to send it to the fridge for an hour.
When choosing spices for chicken breast in a multicooker, you need to focus on your preferences. Best of all, white meat chicken combines turmeric, paprika, curry, black pepper, basil, marjoram, ginger powder. You can use the ready-made mixture of hop-suneli. It is very important not to overdo it with the spices: the chicken must have its own flavor.
Chicken breast in a slow cooker, stewed in sour cream sauce
The fillet made according to this recipe is very aromatic. Sour cream gives the meat a thin creamy sourness, and vegetables - a wonderful rich taste and aroma. Ideal to use homemade vegetables from the garden, fresh or frozen for the future. If not, any store mix will do.
Ingredients:
• medium breast weighing about 300-499 grams;
• a pound of vegetable mix (corn, zucchini, carrots, paprika);
• medium bulb;
• half a cup of sour cream;
• Herbs and spices to taste: pepper, rosemary, dill, paprika;
• some salt;
• spoon of vegetable oil.
Cooking Method:
Prepared fillet cut into small pieces.
If desired, lubricate the bottom of the multicooker with oil.
Put the meat, turning on the mode of frying or baking. Fry the pieces gently.
Onion cut into half rings or cubes, put to the meat. Fry ten minutes.
Fresh vegetables cut into small cubes or take the packaging of the finished vegetable mixture. Put the vegetables in the bowl, switch the slow cooker to the stewing mode or cooking the stew.
As soon as the vegetables have released juice, put sour cream in a bowl, add salt and add herbs and spices. Stir and simmer for forty minutes.
You can serve chicken fillet with cream sauce along with mashed potatoes, rice, boiled green beans.
Chicken breast in a slow cooker stuffed with mushrooms and feta
For low-carb diets, chicken breast in a slow cooker stuffed with two varieties of cheese is perfect. Everyone who adheres to healthy eating principles and loves cheese will appreciate this dish. Wonderful aroma will give celery, fresh greens and mushrooms to meat, and the original cooking method will surely please the family.
Ingredients:
• two chicken breasts with a gross weight up to 700 grams (without bone);
• fifty grams of fetax cheese;
• three champignons;
• half celery stalk;
• a clove of garlic;
• fresh greens: parsley, dill, green onions;
• spoon of olive oil;
• salt;
• pepper.
Method of preparation
In the meat to make cuts so that you get deep "pockets".
Rinse champignons dry and cut into fairly large pieces or plates.
Cut the garlic with a knife.
Celery wash, dry, cut into semi-wheeled.
Grind the washed and dried greens.
Mix mushrooms, vegetables and herbs in a separate deep container.
Mash hands fetaksu, lay out the mushroom stuffing and all carefully moved.
Stuff chicken breast with cheese and mushroom mixture, salt and pepper and close the “pocket”, chipping it with toothpicks or tying it with food floss.
Put the breast in a slow cooker, sprinkle with the remnants of minced meat.
Sprinkle with oil, turn on the extinguishing mode for half an hour.
If you need crisp, you can switch the slow cooker to baking mode after twenty minutes. After ten minutes, turn off, remove and wait for cooling.
Free the meat from toothpicks or thread, cut into thin slices and serve with fresh or stewed vegetables.
Chicken breast in a slow cooker with honey and oranges
Chicken breast in a slow cooker, cooked with honey sauce with oranges gets a wonderful festive flavor. Baked meat in foil, and therefore it turns out very juicy and tender.
Ingredients:
• medium chicken breast;
• a clove of garlic;
• ground paprika;
• teaspoon of olive oil;
• dried herbs to taste (thyme, turmeric, rosemary);
• ground black pepper;
• a teaspoon of honey;
• two large oranges;
• salt.
Cooking Method:
From one orange squeeze juice.
Prepare the marinade by mixing the butter, salt, paprika, honey, black pepper, garlic, dried herbs and orange juice passed through the press.
In the chicken fillet make punctures and coat with marinade. Leave on for fifteen minutes, without clearing the cold.
Put the fillet in foil, lay in orange circles, pack tightly. The juice should remain inside the envelope.
Cook in baking mode for thirty to forty minutes.
Open the envelope carefully so as not to burn yourself.
Serve hot to garnish or cold as a light aromatic snack.
Chicken breast in a slow cooker, stewed with peppers and tomatoes
Fantastic taste and aroma give the chicken breast in a slow cooker tomatoes in their own juice, bell pepper and garlic. The dish is quite spicy and spicy thanks to the red hot pepper and white onion. Vegetable broth will make the meat very tender.
Ingredients:
• two large chicken breasts with pits (weighing about a kilogram);
• spoon of butter;
• medium bulb;
• large Bulgarian pepper;
• five cloves of garlic;
• pod hot pepper;
• Bank of tomatoes in its own juice (800 grams);
• a glass of vegetable or chicken broth.
Cooking Method:
Cut onions, two kinds of pepper.
Garlic skip through a press or chop with a knife.
In frying or baking mode, fry them in butter. After four minutes, add chopped garlic.
Put in a bowl on the fried vegetables breast bone up. Continue frying.
As soon as the meat turns white a little, put the tomatoes on it, pour in the broth and cook on the quenching mode for a long time, at least two hours. Remove the meat, disassemble the fiber, served with tomato sauce with any side dish.
Chicken Breast in a Multivariate with Breaded Cream Cheese
Fans of crispy crust will prefer chicken breast in a slow cooker, cooked in breading. Fresh lime sour and cream cheese will make this dish just matchless.
Ingredients:
• a pound of chicken fillet;
• 120 grams of cream cheese;
• 120 grams of flour
• a clove of garlic;
• one lime;
• one egg;
• 40 grams of hard cheese;
• breadcrumbs.
Cooking Method:
With lime, remove the zest and squeeze the juice.
Chop garlic.
Hard cheese grate.
Chicken fillet cut in the form of steaks.
Mix soft cream with lime zest, garlic.
Smear cheese paste on top of the meat layer, sprinkle with grated hard cheese.
Beat the egg.
Dip the meat into the flour, dip in the egg, then roll in the bread crumbs.
Fry in a slow cooker from two sides in baking or frying mode.
Sprinkle the finished steaks with lime juice.
Chicken breast in a slow cooker, steamed in a sleeve
You can cook chicken breast in a slow cooker not only in foil, but also in the sleeve. To do this, you need to have a device with a perforated insert with the function of a double boiler. The meat in the sleeve is very juicy. Lemon and spices give it a wonderful spicy flavor. Quick, tasty, easy!
Ingredients:
• chicken breast;
• lemon;
• two cloves of garlic;
• medium carrot;
• soy sauce;
• salt;
• package hops-suneli (any spices to taste);
• black pepper.
Cooking Method:
Salt meat, rub with spices.
Squeeze juice out of lemon.
Cut garlic into slices and carrots into slices.
Put meat and vegetables in the sleeve, pour with lemon juice, sprinkle with soy sauce.
Close the sleeve and cook the meat for 40 minutes on a special grill, turning on the steam cooking function.
Remove the meat and wait for it to cool before releasing it from the film.
Chicken breast in a crock-pot with pineapple rings
A great option for a family dinner is chicken breast in a slow cooker with pineapple. Spicy taste of the dish is enhanced by hard cheese, spicy herbs give an exhilarating aroma.
Ingredients:
• chicken breast (fillet);
• fresh pineapple or can of canned ringlets;
• fifty grams of hard cheese;
• spoon of butter;
• fresh or dried herbs;
• salt and spices.
Cooking Method:
Fillet cut layers of half a centimeter thick. Repel.
Salt meat, rub with pepper, herbs, spices.
Enable the function of frying, heat the oil.
Fry the fillet for five minutes on both sides.
Set baking mode.
Lay on the meat pineapple rings, sprinkle with grated cheese. Bake for half an hour.
Serve with boiled rice.
Chicken breast in a slow cooker, baked with potatoes and cheese
A full-fledged lunch or dinner can be made from chicken breast in a slow cooker, if you bake potatoes with meat. Ruddy cheese crust on juicy meat turns this dish into something divine.
Ingredients:
• three chicken breasts;
• medium bulb;
• three spoons of mayonnaise;
• 150 grams of hard cheese;
• six potatoes;
• salt;
• pepper and spices;
• a bunch of fresh greens.
Cooking Method:
Cut the meat into small pieces and discourage them.
Finely chop the onion.
Pepper chicken fillet, salt, add spices, onion, pepper, mayonnaise and leave to marinate for an hour.
Transfer the meat along with the marinade in the bowl of the slow cooker, fry.
Cut potatoes into slices, put them in a substrate for steaming.
Cook meat and potatoes in quenching mode for fifteen minutes.
Transfer the potatoes to the meat, sprinkle with grated cheese and simmer for another five minutes.
When serving, decorate with chopped greens.
Chicken breast in a slow cooker - tricks and useful tips
- Chicken breast is especially good in young poultry. To distinguish a chicken from a veteran chicken is simple. In the young chicken subcutaneous fat accumulates only in the lower abdomen. On his chest and back is almost none.
- Chilled meat can lie in the refrigerator for no more than two days. For long-term storage of chicken breast, you can use the freezer. In it, the meat will remain usable for about eight months.
- Unexpected guests will be pleasantly surprised if you serve them excellent chicken steaks. It is necessary to cut chicken breast fillets into layers, repel them and freeze. Remove the meat from their freezer, defrost and fry in a slow cooker such steaks can be literally half an hour.
- Salting chicken breast should be extremely careful. The fact is that salt draws out the meat juice, and the meat will be dryish, tasteless. An excellent substitute for salt is soy sauce. If you mix it with fragrant herbs and ginger, then salt is not needed.
- Be sure to pay attention to the salt content in the finished seasonings. Inexperienced cooks often make a fatal mistake: salt the meat, then rub it with ready-made mixtures, where salt is included, and then marinated in soy sauce. Over-salted meat - what could be worse?
- Do not cook the breast too long. To keep the meat juiciness and softness, thirty to forty minutes is enough.
