Chicken fillet in a slow cooker - recipes of the first and second courses with the most tender meat. Chicken fillet in a slow cooker: recommendations

Chicken fillet in a slow cooker - recipes of the first and second courses with the most tender meat. Chicken fillet in a slow cooker: recommendations

Chicken fillet is a delicate diet product, which is especially loved by healthy food supporters and children.

In this case, the fillet can be prepared as a simple broth, as well as a complex, delicious dish on the festive table.

Chicken fillet in a slow cooker - the basic principles of cooking

Hostesses, especially young ones, are worried that the fillets will turn out to be dry, but with the emergence of a multicooker in our kitchens, this is excluded. Chicken fillet dishes in this wonderful device always turn out tasty, juicy, and at the same time all the benefits remain.

Fillet - the most delicious and tender part of the chicken. It can be cooked in different ways: in the oven, in a pan or steamed, and of course, in a slow cooker.

Soups cooked with chicken fillet are easy and nourishing. Broth on this meat is recommended even for therapeutic nutrition.

Main dishes with chicken fillet can be baked and stewed separately, or with vegetables. To make the meat juicy, it is cooked with sauces or gravy.

Before baking, the fillets are recommended to marinate so that the meat does not turn out to be insipid. You can bake it in foil, sleeve, or just putting it in the bowl.

Recipe 1. Chicken fillet in a slow cooker - recipe for lentil soup


  • 200 g of red lentils;
  • drinking water - liter;
  • 600 g chicken fillet;
  • garlic - two cloves;
  • potatoes - three tubers;
  • ground black pepper;
  • carrot;
  • ground paprika;
  • two tomatoes;
  • bay leaf;
  • onion;
  • olive oil - 40 ml.

Method of preparation

1. Two hours before cooking, the lentils are thoroughly washed and soaked.

2. Chicken fillet, dry with napkins and cut into pieces.

3. Vegetables clean. Cut potatoes into cubes, centimeter thick. Onion shred melenko. Carrots three large. We put the tomatoes on a sieve and put it in boiling water for a few seconds, remove the thin skin and chop the flesh into cubes. Greens rinsed and finely crumbled. We clean the chives from the peel and chop into small pieces. 4. Pour oil into the bowl. We put in it a chicken, grated carrots and onions. Mix and turn on the “Baking” function for a quarter of an hour. Cooking, stirring occasionally.

5. Boil water in the kettle. The device is switched to the “Quenching” mode for 55 minutes. Put the potatoes and lentils in the bowl, drain the water from it. Season everything with spices and salt. Put a bay leaf. Fill with boiled water and close the lid. Forty minutes later, greens and garlic are added to the soup. Serve the soup hot.

Recipe 2. Stuffed chicken fillet in a slow cooker - steamed recipe


  • balsamic syrup;
  • two chicken breasts;
  • watercress - handful;
  • 50 g of mushrooms;
  • 20 ml of vegetable oil;
  • 2 shallots;
  • 4 strips of bacon;
  • clove of garlic;
  • 5 g parsley;
  • chili peppers.

Method of preparation

1. Mushrooms clean, pruned legs and wash. We spread on a towel so that they dry, and cut into thin chunks. Shallots clean, cut in half and chop into thin half-rings. Free the chilli pod from the tail and the seeds and cut into thin ringlets. Parsley and chive mead crumbled.

2. Fold the bacon slices into a pile and cut into strips. Put the bacon in the container and fry a couple of minutes in the “Frying” mode, stirring constantly. Then add to it mushrooms, onions, chili pepper and garlic. Cook a couple more minutes, stirring. Sprinkle with parsley and season with pepper and salt. Put the stuffing on a plate and cool completely.

3. Cut the fillet in half lengthwise, without cutting to the end. Expand in the form of a book. You can slightly beat off the meat. Spread inside the mushroom stuffing and roll the meat into a roll. Tying the culinary thread.

4. In the capacity of the device pour boiled water, put a basket for steaming on top. We put the rolls in the basket, close the lid and cook the meat in “Steamed” mode for half an hour. We take out the rolls, cool and cut into thin slices. Served with salad and balsamic syrup.

Recipe 3. Chicken fillet in a slow cooker - recipe with creamy mushroom sauce


  • chicken fillet - 700 g;
  • sea salt;
  • sour cream - 500 ml;
  • spices;
  • olive oil - 70 ml;
  • champignons - half a kilogram;
  • French mustard - 80 g;
  • garlic - 4 cloves.

Method of preparation

1. Rinse the champignons and fillets well and dip them with a disposable towel. Cut the mushrooms into thin slices and fillet into slices.

2. Peel and chop the garlic. Pour olive oil into the container. Put the chicken fillet and turn on the “Frying” function for about 15 minutes. Fry the meat, stirring constantly, for about five minutes. Then add the mushrooms and garlic. Add some salt and spices.

3. When the mode is completed, add sour cream and mustard to the mushrooms and meat. Mix thoroughly. Turn on the Quenching program for ten minutes. Close the lid and cook, stirring occasionally. Serve with a side dish of potatoes, buckwheat or rice.

Recipe 4. Chicken fillet in a slow cooker - recipe with cream


  • 550 g chicken fillet;
  • 2 processed cream cheese;
  • onion;
  • salt;
  • average carrot;
  • spices for chicken;
  • 220 ml low-fat cream;
  • 40 ml of olive oil.

Method of preparation

1. Remove the foil from the chicken fillet, wash it and dry with napkins. Cut the meat into small pieces. Turn on the “Frying” program. Pour the oil into the tank, heat it and fry the chicken fillet to a light redness.

2. Peel the onions and carrots. Chop vegetables not too thin half rings. Add them to the meat, salt, season with spices and fry until the vegetables are soft.

3. Fill the meat with vegetables with cream and add the grated melted cheese. Stir and switch the device to extinguish mode. Cook the fillet with cream for another 50 minutes. Serve with spaghetti.

Recipe 5. Multicooker Chicken Fillet - Pilaf Recipe with Peas, Corn and Vegetables


  • 400 g chicken fillet;
  • a glass of boiled water;
  • 300 grams of rice;
  • 10 g of salt;
  • onion;
  • spices for pilaf;
  • carrot;
  • 60 ml of olive oil;
  • Bulgarian pepper;
  • 100 g canned peas;
  • three cloves of garlic;
  • 100 g canned peas.

Method of preparation

1. Rinse the rice in several waters until it becomes transparent.

2. Cut the washed chicken fillet into medium slices.

3. Remove the peel from the onion and finely chop it. Turn on the “Frying” function for half an hour. Pour the olive oil into the container and fry the chopped onion in it for three minutes.

4. Peel and wash carrots. Remove the stem from the bell pepper and clean the seeds. Carrot and Bulgarian pepper cut into cubes. Put the vegetables to the onion, add more oil and fry for another seven minutes. Peel garlic cloves, and cut into four parts. Add garlic a couple of minutes before the meat.

5. Spread chicken over vegetables and season with spices. Fry until the end of the program, mixing several times.

6. Sprinkle rice, fill all with purified water so that its level is two centimeters above the contents of the container. Include the slow cooker in the “pilaf” or “cereal” mode for forty minutes. Five minutes before the end of cooking, add the peas and corn. Stir the finished pilaf and leave for another ten minutes to infuse.

Recipe 6. Delicate chicken fillet in a slow cooker - a recipe with vegetables in foil


  • 600 g of chicken fillet;
  • sea salt;
  • eggplant;
  • 150 g of cheese;
  • two tomatoes;
  • spices for chicken;
  • onion;
  • clove of garlic.

Method of preparation

1. Peel the garlic and press it through the garlic press. Mix it with seasonings.

2. Rinse and dry the fillet with a towel. Cut large enough and mix with a mixture of garlic and spices. Leave the meat to marinate for half an hour.

3. Wash the eggplant, cut on both sides and cut into rings. Put in a bowl, sprinkle with salt, mix and leave, so that all the bitterness is out. Then rinse under running water and squeeze well.

4. Peel the onion and chop it into rings. Rinse the tomatoes, wipe with a napkin and cut into circles. Wash and cut the cleaned carrots in the same way as tomatoes. 5. Slice the cheese into square, thick slices. Foil make a boat. Put the pickled chicken on the bottom. Top lay the vegetables in the following order: onion rings, tomatoes, crushed garlic, eggplant mugs. Put cheese on top of vegetables. Make several servings this way. Close the foil tightly and place on the bottom of the container.

6. Turn on the device in “Baking” mode for 45 minutes. Remove the finished fillet from the device, unfold the foil and serve directly in the foil.

Recipe 7. Multicooker Chicken Fillet - Recipe in Milk


  • 450 g chicken breast;
  • sea salt;
  • two tomatoes;
  • spices for chicken;
  • 40 ml of olive oil;
  • 150 ml of nonfat milk;
  • carrot;
  • onion head.

Method of preparation

1. Peel vegetables, wash and cut into cubes. Scald tomatoes with boiling water and remove thin peel. Pulp chop the same as other vegetables.

2. Put the pan on the fire, pour in the oil and fry the vegetables until soft.

3. Wash, dry and cut the chicken fillet into medium pieces. Add the meat to the vegetables, stir and continue frying for another five minutes.

4. Put tomatoes in the electric appliance's container, spread meat and vegetables on top. Salt and season with spices. Fill all with milk and cook in fire for 45 minutes.

Chicken fillet in a slow cooker - tips and tricks

  • If possible, use only fresh or chilled meat for cooking.
  • For dairy or cream sauces, take only fresh dairy products so that the sauce does not curdle during cooking.
  • To make the meat aromatic and with a rich taste, be sure to marinate it in spices.
  • Fry the chicken fillet to light brownness so that the meat does not turn out dry.
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