Chicken stew in a slow cooker - a nourishing dietary dish. How to cook chicken stew in a slow cooker, while retaining the benefits of vegetables

Chicken stew in a slow cooker - a nourishing dietary dish. How to cook chicken stew in a slow cooker, while retaining the benefits of vegetables

Chicken stew in a slow cooker turns out juicy, and at the same time, this cooking method allows you to preserve all the vitamins. Vegetables with meat are languishing simultaneously, soaking with juices and flavors of each other.

Chicken stew in a slow cooker - basic cooking principles

Chicken is a tasty dietary meat that is suitable for both baby food and those who are looking to lose weight.

You can use any part of the chicken for the stew, but still it is better if it is a filet or breast. The meat is washed, it is cut off all the excess and dried with napkins. Then the chicken is cut into slices.

Vegetables can use absolutely any. The main ones are onions and carrots. In addition, mushrooms are added to the stew. Vegetables are peeled and ground.

In a slow cooker, they heat the oil and fry the meat in it, then add onions, carrots and stew until the vegetables are soft. Then lay them in the bowl, starting with those that prepare longer.

To stew did not work dry, you can add a little broth, sour cream or tomato juice. It will be enough half a glass, as the vegetables in the cooking process will highlight their juice.

Well, it's over, where without spices and greens. You can use your favorite spices and savor the stew with finely chopped garlic or chili.

Recipe 1. Stew with chicken and green peas in a slow cooker


  • half a kilo of chicken fillet;
  • 60 ml of vegetable oil;
  • four potatoes;
  • salt;
  • small zucchini;
  • black pepper;
  • onion;
  • 100 g sour cream;
  • large carrot;
  • 250 g fresh or frozen green peas;
  • large tomato.

Method of preparation

1. Peel the bulb and chop finely into cubes. Put the onions in the bowl of the device. Turn on the “frying” program for half an hour. Fry the onion, stirring for five minutes.

2. Wash, dry and cut chicken fillet into cubes. Send the fillet to the onion, stir and fry everything together for another 20 minutes, stirring occasionally with a wooden spatula. 3. Peel the zucchini and cut into two centimeters thick. Put it in the bowl.

4. Peel the carrot and finely crumble. Send zucchini following, mix and continue to fry for five minutes.

5. Peel the potatoes, cut into cubes and place to the rest of the vegetables.

6. Cut the tomatoes in half, remove the seeds, and cut the pulp into strips. Send the tomatoes in the bowl. Add green peas and sour cream here. Season with pepper and salt. Stir.

7. Start the quenching function and cook the stew by closing the lid for 45 minutes.

Recipe 2. Tsar's stew with chicken in a slow cooker


  • chicken breast;
  • purified water - 100 ml;
  • four white mushrooms;
  • salt;
  • two potatoes;
  • fresh dill and onion;
  • 50 g green peas;
  • sunflower oil;
  • average carrot;
  • two cloves of garlic;
  • onion head;
  • mushroom seasoning.

Method of preparation

1. Rinse the chicken meat, pat dry with paper napkins, and cut into slices. Put in a plate, salt and mix.

2. Rinse the mushrooms under the tap and chop up with thin plates.

3. Clean and wash all vegetables. Onions, potatoes and carrots cut into not too thick slices. Chives garlic pass through a press or rub on the smallest grater.

4. Run the frying program. Pour the vegetable oil into the container and start the timer for half an hour. Warm it up for five minutes.

5. Put the chicken in the heated oil and fry from all sides, stirring until golden brown.

6. Add onions and continue frying, stirring, until the end of time. Do not close the lid.

7. Set the device to extinguish mode for 45 minutes. Put carrot, potatoes, green peas and garlic on meat. Season with all the mushroom spice. Stir periodically. Serve the prepared stew, sprinkle with green onion rings and garnish with dill sprigs.

Recipe 3. Chicken and cauliflower stew in a slow cooker


  • spices for chicken;
  • 500 g chicken fillet;
  • salt;
  • 700 g of potatoes;
  • ground pepper;
  • three tomatoes;
  • 10 g of parsley;
  • 300 g of frozen or fresh cauliflower;
  • 60 ml of vegetable oil;
  • 300 g of frozen string beans;
  • carrot;
  • onion head.

Method of preparation

1. Wash the chicken fillet, dry with napkins and cut into large pieces. Put the meat in a plate, season with salt, spices and pepper. Mix and leave for ten minutes.

2. Pour oil into the container of the device and activate the “frying” function. Put in her pieces of chicken fillet. Chicken fry until an appetizing crust. During frying do not lower the lid.

3. Add onion and finely chopped carrots to the meat sliced. Mix and sauté with chicken for a couple of minutes. Turning off the “frying” mode.

4. Put in the container peeled and chopped potatoes, slices of tomatoes, cauliflower disassembled into inflorescences and frozen string beans.

5. All pepper and salt, add chopped parsley and gently mix with a wooden spatula. We lower the lid of the device and run the “quenching” function for an hour. We leave for another half an hour to insist in heating mode. Serve chicken stew in a slow cooker with Borodino bread.

Recipe 4. Ragout with chicken and frozen vegetables in a slow cooker


  • 300 g chicken fillet;
  • table salt;
  • half a kilo of frozen mixed vegetables;
  • spices for chicken;
  • five potato tubers;
  • 30 ml of olive oil;
  • onion;
  • 80 ml of 20% sour cream;
  • carrot;
  • a bunch of fresh greens;
  • 5 ml of lemon juice.

Method of preparation

1. Vegetable mix is ​​slightly defrosted. Fresh vegetables are cleaned and washed. Wash my chicken breast under the tap and dry it. Cut into medium sized pieces.

2. Lay the chicken in a deep dish, season with pepper, spices and salt. Pour over lemon juice and mix. Leave the meat to marinate for half an hour. 3. Cut the carrot into medium slices. Activate the slow cooker in the “frying” mode. Pour oil into a container and fry carrots in it, stirring with a wooden spatula, for about ten minutes.

4. Add shredded onions and pickled chicken. Stir and fry for another five minutes.

5. Rinse the greens and finely crumble. Peeled potatoes cut into pieces.

6. Put the potatoes in a bowl and fry, stirring for five minutes. Switch the device to the program "extinguishing"

7. Pour out the vegetable mixture, season with spices and mix. Pour over vegetables with meat sour cream, sprinkle with fresh herbs, and lower the lid. Cooking chicken stew in a slow cooker for an hour.

Recipe 5. Ragout with chicken and eggplants in a slow cooker


  • two chicken breasts;
  • six tomatoes;
  • onion head;
  • six tubers of potatoes;
  • 4 eggplants;
  • carrot;
  • a quarter of the head of cabbage.

Method of preparation

1. Rinse the chicken breasts under running water, dip them in napkins and cut them into small pieces.

2. Peel and wash onions and carrots. Finely chop the onion. Coarse grated carrots.

3. Turn on the frying function for 20 minutes. When the container warms up, pour in the oil and place the chicken pieces. Roast, stirring with a wooden spatula, for eight minutes. Then add vegetables and cook, stirring, until the end of the regime.

4. Remove the skin from the eggplants with a knife for vegetables and chop them finely. Salt and leave to get rid of bitterness.

5. Cabbage thinly shred. Peel the potatoes, rinse and chop them like soup.

6. Put fresh vegetables in a container with chicken, pour in a glass of water, pepper, salt and run the “stewing” function for forty minutes.

7. Rinse the tomatoes, wipe and cut in half. Rub on a fine grater. Throw away the skin. Put the tomato puree in a container five minutes before being cooked, mix and tightly close the lid. Leave the finished chicken stew in the slow cooker in half hour heating mode.

Recipe 6. Stew with chicken and cheese in a slow cooker


  • 120 ml of broth;
  • 500 g chicken;
  • 30 ml of vegetable oil;
  • half a pod of red bell pepper;
  • dill and parsley;
  • salt;
  • onion head;
  • 50 g of cheese;
  • carrot;
  • 120 g sour cream;
  • young garlic - two heads;
  • curry;
  • a quarter of the head of cabbage;
  • ground pepper.

Method of preparation

1. Wash the chicken, dip it in napkins and cut it into large pieces. Salt and pepper the meat. Cook it in a slow cooker in the “frying” mode.

2. Add to the roasted meat peeled and diced carrots, red pepper and onions. Cut the young garlic into thin slices. Put the vegetables to the chicken. Pour all the broth, close the lid tightly and run the quenching mode for a quarter of an hour.

3. Chop the cabbage as thin as possible, salt and crush it with your hands. Put on top of vegetables with meat. Finely rub the cheese and combine it with sour cream. Mix thoroughly. Pour over cabbage with cheese and sour cream.

4. Close the lid tightly, start the baking mode and cook the chicken stew in the slow cooker for another ten minutes. Sprinkle the stew with green onion rings before serving.

Chicken stew in a slow cooker - tricks and tips

  • You can combine vegetables based on your own taste. The same goes for spices and greens.
  • Experiment using different sauces and serving methods.
  • Too small vegetables should not be cut, otherwise it will turn out not stew, but porridge.
  • If you are a keen little lover, you can add pepper or chili sauce to the dish.
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