Cooking chicken legs in a slow cooker is a pleasure.
Firstly, the legs do not need to be prepared for a long time, healthy chicken meat turns out to be incredibly juicy and tender, whatever additional ingredients would be included in the dish.
Secondly, the multi-cooker is a wonder-technique of our time, which does almost everything by itself, it’s a pity that she doesn’t know how to clean and wash the components of a dish, but no problem, the hostesses can cope with this task. The main thing is that the dishes are juicy, tasty, wholesome and nourishing.
Chicken legs in a slow cooker - general principles of cooking
In order to cook chicken legs in a multicooker, meat is not necessary to pickle, because this part of the chicken is the most juicy and tender. But it will be necessary to wash and dry the chicken. If you want to get a dietary dish, remove the skin before cooking and remove excess fat. Only in this case it is desirable that the composition of the dish included either butter or some kind of sauce.
The chicken legs in the slow cooker can be cooked, stewed, baked, steamed, either as a whole piece or cut into several small pieces - it all depends on the recipe you choose.
Additionally, you can lay out any ingredients: potatoes, cabbage, onions, carrots, beans, celery, mushrooms. Anyway, you can add practically everything that your heart desires, chicken meat perfectly with all products.
All components of the dish are washed, cleaned, cut, if necessary, pre-processed, the rest is done by the multicooker.
Recipe 1. Baked chicken legs in a slow cooker
The easiest and fastest dish possible to cook in a slow cooker. In addition to baked chicken legs, you can serve any traditional side dish, fresh or pickled vegetables, greens. Ingredients:
• two small chicken legs;
• Spices for chicken - it can be ready-mixed or mixed independently (oregano, marjoram, basil, mustard, and others);
• salt;
• olive or vegetable oil.
Preparation:
1. Thoroughly wash the chicken legs, pat dry with a single towel, make small incisions with a knife in several places.
2. Mix salt and spices, carefully rub this fragrant mixture into the chicken legs.
3. Lubricate the multicooker pan with butter, put grated chicken legs.
4. Turn on the “Baking” mode by setting the timer for 30-40 minutes.
5. After 15-20 minutes of cooking, turn the meat to the other side.
6. That's all, served best with the heat of the heat.
Recipe 2. Ham in a slow cooker, stewed in sour cream
Ham, cooked in this way, are obtained not only tender, thanks to sour cream, but also beautiful and bright, thanks to the seasoning - curry.
Ingredients:
• three small chicken legs or two large ones, cut into two parts;
• two cloves of garlic;
• 120 grams of sour cream;
• black pepper, salt;
• curry;
• butter;
• onion.
Preparation:
1. Thoroughly wash the legs, remove the skin.
2. Cut the peeled onion into half rings.
3. Lubricate the multi-cooker bowl with oil, place the prepared chicken legs neatly on the bottom, and spread the onion slightly crumpled with hands.
4. Cook for fifteen minutes in Baking mode, turning the chicken legs once during the cooking process to the other side.
5. Mix sour cream with chopped garlic, salt, curry and pepper.
6. Lubricate the thigh with a cream mixture.
7. Turn on the Quenching program for twenty minutes.
8. After the beep does not immediately remove the thigh, give them five to ten minutes to infuse.
Recipe 3. Ham in a slow cooker with tomatoes and pepper
Fresh vegetables give the meat a special spicy taste and delicious flavor, you can also add cauliflower, green beans, and greens. Ingredients:
• 600 grams chicken legs;
• two tomatoes;
• salt;
• 70 ml of wine vinegar;
• black pepper;
• three sweet peppers;
• a quarter cup of olive oil;
• a small pod of chili;
• onion;
• two or three cloves of garlic.
Preparation:
1. In a small container, mix vinegar with three tablespoons of oil, pepper and salt.
2. Peel and chop the garlic.
3. Blow water over tomatoes, peel, cut into small cubes.
4. Pepper, cleared of seeds, cut into squares.
5. Chop hot pepper, chop onion finely.
6. Put all the prepared vegetables in one container, pour in the marinade, mix well. Set aside for full impregnation to the side for 15-20 minutes.
7. Prepare chicken legs: wash and dry. Cut in two: shin and thigh.
8. Slightly add salt to the meat, place it in the bowl with the oil already warmed up, fry until sweet salt in the “Frying” mode for about 20 minutes.
9. After the time expires, switch the slow cooker to the “Quenching” program, cook another 15 minutes.
10. Put the prepared chicken legs out of the multicooker in a plate and pour it with fragrant vegetable sauce.
Recipe 4. Ham with potatoes in a slow cooker
This dish is a safe and nutritious version of lunch or dinner. Having added it with fresh vegetables or greens, you can easily turn an ordinary family meal into a feast.
Ingredients:
• three chicken legs;
• large onion;
• six to seven potato tubers;
• to taste mayonnaise;
• vegetable oil;
• spices and salt;
• 140 grams of cheese;
• a bunch of your favorite fresh greens.
Preparation:
1. Rinse and cut the legs.
2. Make punctures in several places, lightly walk around with the back of a knife, rub with spices and salt.
3. Chop onion and mix with mayonnaise.
4. Spread the resulting mixture covered with spices chicken legs.
5. Set aside meat for an hour to one side, letting it marinate. 6. Smear the bottom of the multi-cooker bowl with oil, place the chicken. Fry in the “Fry” mode for five to ten minutes to a blush.
7. Put the sliced potatoes on a container that is designed for steaming.
8. Set the container with the potatoes, set the mode of "Quenching", setting the timer for 35 minutes.
9. Fifteen minutes after the start of the time, put the potatoes on top of the chicken leg, sprinkle liberally with grated cheese.
10. Stew until beep.
Recipe 5. Ham with mushrooms in a slow cooker
For the preparation of this dish, you can use fresh champignons and forest mushrooms as always available.
Ingredients:
• two legs;
• 280 grams of champignons;
• salt;
• onion;
• ground pepper;
• a piece of butter;
• 50-60 grams of sour cream;
• carrot;
• two spoons of flour.
Preparation:
1. Put the mushrooms in a colander and rinse well, cut into large cubes.
2. Wash legs, remove skin, chop into 4-5 pieces.
3. Cut the peeled carrots into strips, cut the onion into quarters into rings.
4. Paste the onions and carrots in butter, setting the “Baking” program.
5. Add meat and mushrooms, continue, stirring, fry for about five minutes.
6. Mix sour cream with flour, salt and spices so that not a single lump remains, adding a little warm water. As a result, the mixture should not be thick, but thin.
7. Fill the meat and mushrooms with creamy mixture, close the lid of the multicooker, switch the program to “Quenching”, cook another 20 minutes.
Recipe 6. Ham in a multicooker in wine sauce
Ingredients:
• four mid-size chicken legs;
• 160 grams of sour cream;
• 50 ml of olive oil;
• Lemon juice - about a tablespoon;
• bow;
• parsley leaves;
• two tablespoons of flour;
• salt;
• a glass of chicken broth; • a glass of white wine.
Preparation:
1. Cut the washed chicken legs into two parts, salt and sprinkle with lemon juice.
2. Shred the onion into small cubes.
3. Pour the oil into the saucepan of the multicooker, put the chicken leg, salt.
4. Fry the meat on both sides in the “Frying” mode.
5. Remove roasted chicken legs on a platter.
6. In the same butter and meat juice, roast the onion, add flour, mix.
7. Pour in wine and broth, stew sauce until thick.
8. Add sour cream, mix.
9. Lay chicken legs on plates, pour fragrant thick sauce, garnish with greens.
Recipe 7. Ham in a slow cooker, steamed
Ingredients:
• three chicken legs;
• 60 ml of soy sauce;
• oregano, rosemary, salt, ground pepper, turmeric.
Preparation:
1. Wash the chicken and rub it with spices.
2. Put the meat in the baking sleeve, pour the soy sauce in there, shake the bag thoroughly.
3. Pour water into the multi-cooker bowl, place the chicken legs on a special container.
4. Set the “Steaming” mode by setting the timer to 45 minutes.
Recipe 8. Chicken legs in a slow cooker with cabbage
Ingredients:
• two large chicken legs;
• kilogram of cabbage;
• bow;
• two spoons of tomato sauce;
• spices and salt;
• half a glass of water;
• a quarter cup of vegetable oil;
• carrot.
Preparation:
1. Rinse the meat, remove the skin, remove the bones, cut into small cubes.
2. Fry in the “Baking” mode for fifteen or twenty minutes, after a little salting.
3. Slice carrots, chop onions and cabbage.
4. Put the onions and carrots to the legs in the proper time, pass in the same mode for another ten minutes.
5. Pour in the water and tomato sauce, put the cabbage, mix, add a little salt.
6. Switch to Quenching Mode by setting the timer to forty minutes. 7. During stewing, the dish will need to be stirred a couple of times.
9. Quick-mix soup from a chicken leg in a slow cooker
Ingredients:
• chicken leg;
• carrot;
• small onion;
• three potatoes;
• two liters of water;
• 130 grams of vermicelli web;
• pinch curry;
• butter;
• salt;
• greenery.
Preparation:
1. Paste the onion and carrot, cut into small cubes, in butter in the “Baking” mode.
2. Pour in boiling water, place the leg split in several parts, cook for 30 minutes in the “Cooking” mode.
3. Salt, add curry and chopped greens, lay out cobweb. Mix thoroughly.
4. Boil for another five minutes, then turn off the slow cooker and let the soup walk.
Chicken legs in a slow cooker - tips, tricks
• Regardless of whether it is stated in the recipe or not, you can preliminarily pickle the chicken legs in any favorite sauce: sour cream, lemon, soy sauce, or other. This will give your dish a special piquancy and new bright flavor notes.
• Chicken legs should not be frozen, so either buy a chilled product, or thaw meat in advance.
• Depending on the model of multicooker, the modes and cooking time may be slightly adjusted.
