Chicken drumsticks stewed in a slow cooker

Chicken drumsticks stewed in a slow cooker

Chicken legs are one of the most inexpensive meat products, which does not detract from its advantages: it is tasty, nourishing, and easy to prepare. Chicken drumsticks stewed in a slow cooker will not be difficult to cook even to those who do not possess culinary abilities. If you follow the instructions and do not violate the recipe, a positive result is guaranteed. In the meantime, the electronic assistant is preparing you lunch or dinner, you can do other things or just relax.

Cooking Features

As already mentioned, stewing chicken drumsticks is easy, especially if the slow cooker helps. It is enough to put all the ingredients in the bowl and set the “Quenching” mode to the time specified in the instruction. However, the dish will be tastier if you use the advice of experienced chefs.

  • Quenching is a method of cooking in which you can easily make a dish even from frozen foods with succulent. But still the rule of defrosting meat, if you have frozen chicken legs, it is better to follow. It consists in a gradual increase in temperature. That is, the legs should be put on the top shelf of the refrigerator and wait until they thaw. After that, you can hold them for half an hour or an hour at room temperature and only then proceed to cooking.
  • The cooking time for chicken legs depends on their size. For this reason, it is necessary to strive to have shanks of approximately the same size selected for extinguishing. The recipe usually indicates the time needed to prepare medium-sized tibia. If you have them too small or, on the contrary, large, the cooking time will have to be adjusted.
  • Multicookers come in different capacities, which can also affect the cooking time. Therefore, in addition to the recipe, it does not hurt to look into the instructions attached to your unit.
  • When extinguishing, it is better to keep the valve to release steam.

If you do not want to cook the side dish separately, you can stew the vegetables immediately with the chicken. In this case, it is desirable to pour a little more water or sauce into the bowl of the multicooker.

Chicken drumsticks stewed in sour cream


  • chicken drumsticks - 0, 8 kg;
  • sour cream - 0, 2 l;
  • onions - 0, 2 kg;
  • bay leaf - 3 pcs .;
  • vegetable oil - 80 ml;
  • salt, black or red pepper - to taste.

Method of preparation:

  • Wash chicken drumsticks, pat dry with paper towel.
  • Rub the chicken legs with salt and pepper, let it soak for 20 minutes.
  • During this time, peel the onions and cut them into rings or halves of the rings if the onions are large.
  • Spread oil on your shins, pour the rest into the bowl of the slow cooker. Put in her chicken legs.
  • Set the baking program to 40 minutes.
  • 20 minutes after the beginning of the program, open the lid, turn the shin on the other side and cover with onion rings. Lower the lid and continue cooking the shins until a beep sounds.
  • Fill your legs with sour cream, add bay leaves, set the program “Quenching” for half an hour. After the sound signal, shins can be removed from the multicooker and served to the table.

Virtually any side dish will suit chicken drumsticks stewed in sour cream: potato or pea puree, baked or boiled potatoes, vegetable stew, buckwheat, rice, pasta.

Chicken drumsticks stewed with apple and curry


  • chicken drumsticks - 0, 8 kg;
  • apple - 0, 25 kg;
  • sour cream - 0, 2 l;
  • salt, curry - to taste;
  • vegetable oil - 50 ml.

Method of preparation:

  • Wash the dried chicken drumsticks and dried napkins with salt and curry seasoning.
  • Pour oil into the bowl of the multicooker, put the legs in it. Fry them using the “Frying” or “Baking” program for 15 minutes without closing the lid.
  • Wash the apple, cut it into medium-sized slices, put in the bowl the multicooker to the shins. Pour all sour cream.
  • Install the “Quenching” program, turn on the multicooker for 1 hour.

The aroma and delicate taste of the finished dish will almost certainly be to your taste.

Chicken drumsticks stewed in soy sauce


  • chicken drumsticks - 1 kg;
  • soy sauce - 20 ml;
  • water - 60 ml;
  • apple cider vinegar (6%) - 20 ml;
  • sugar - 20 g;
  • salt - to taste;
  • tomato paste - 10 g;
  • bulb onion - 0, 2 kg;
  • spices - to taste.

Method of preparation:

  • Mix water, soy sauce, tomato paste, salt, seasonings, sugar and vinegar. Add salt a little, because soy sauce is salty.
  • Peel and cut onion into thin rings or half rings.
  • Put the onion in the cooked marinade.
  • Wash the shins and pickle them together with the onions in the prepared mixture.
  • After half an hour, remove the tibia from the marinade and place the multicooker in the bowl. Pour the whole marinade on them, along with the onions.
  • Lower the cap. Check that the steam outlet is closed. Set the extinguishing program at 1, 5 hours.

Soy sauce allows you to give chicken meat a unique flavor.

The chicken drumsticks stewed in a multivariate can be prepared according to different recipes, but regardless of this, they will be juicy and tender.

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