As is well known, chicken breast is the most healthy and most dietary type of meat. In addition, dishes from it are easy to prepare and extremely diverse.
Multivarka allows you to make the process more simple and eliminates the hassle.
This material presents recipes, the main component of which is exactly this part of the chicken, as well as useful tips and subtleties that everyone who wants to cook delicious breast in a slow cooker should know about.
Cooking breast in a slow cooker - general principles
Chicken breast in a slow cooker can be cooked either whole or sliced. You can also make stuffed breast. It is not necessary to remove the skin, but it must be remembered that it consists almost entirely of fat, which means it will make the dish more juicy, but much less dietary. Rinse and dry the breast before cooking.
Since white chicken meat is practically free of fat, for juiciness it is usually either marinated or stewed in a sauce. Cooking in a slow cooker also helps prevent moisture from evaporating from the meat - a tight-fitting lid prevents this.
A huge number of variations of sauces and marinades allows you to cook a variety of delicious dishes from the breast in the slow cooker.
Be sure to remember that all each model of multicooker has its own characteristics. Therefore, it may be necessary to reduce or increase the cooking time indicated in the recipe.
Chicken breast in a slow cooker - basic recipe
Ingredients:
1 medium or large sized chicken breast on bone with skin
chicken seasoning or other spices
salt, ground pepper
a little bit bigger oils (for lubricating the bowl)
Cooking Method:
This recipe is the easiest to prepare and requires a minimum of ingredients. Make a few cuts in the meat. Carefully rub the breast with salt, pepper and selected spices. Put the chicken in the slow cooker, after having smeared the bowl with oil. Set the “Baking” mode on the device, bake the meat for 15 minutes back down, then turn it over and cook for another 15 minutes without changing the mode.
Breast in a multicooker with garlic and mustard (in foil)
Ingredients:
2 halves of chicken breast (boneless)
garlic - 4 tooth.
salt
ready-to-use spice mix “Provencal herbs” to taste
Dijon mustard (not too hot) - 1-2 tbsp. spoons
sunflower oil - 1 tbsp. spoon
Cooking Method:
Peel the garlic, cut it into slices. Make cuts on the fillet, in which put the pieces of garlic. Prepare the mustard sauce: mix seasoning, salt, mustard and sunflower oil, rub the chicken with the mixture. Then wrap the fillet in foil and send it to the slow cooker for about half an hour in the “Baking” mode.
Chicken breast in a slow cooker, marinated in soy sauce (steamed)
Ingredients:
60-80 ml of natural soy sauce
1 kg of chicken breast meat with bone
chicken seasoning
salt, black pepper - to taste
Cooking Method:
Grate the chicken breast with spices, put in a bowl, pour with soy sauce and marinate for half an hour in the refrigerator. In the process, you can turn the breast a couple of times and pour the marinade on top of it so that the meat is better soaked. Then wrap the fillet in foil or place it in a baking sleeve, pour 1 liter of water into the slow cooker and cook the meat in a special tray for 40 minutes, setting the mode “Steaming”. After some time, you can add any sliced vegetables to the tray, which will serve as an excellent side dish to such meat.
Breast in a multicooker with vegetables and feta cheese
Ingredients:
chicken fillet - 0.7 kg (1 large breast)
Feta cheese - 50 g
half celery stalk
garlic clove
fresh greens - 1 small bunch
several large green olives (optional)
ground black pepper and salt to taste
3 large champignons
20 ml. extra virgin olive oil
Cooking Method:
Cut the pieces of breast fillet along as far as possible (to make “pockets” for the future stuffing). Vegetables, herbs and mushrooms to wash and then grind with a sharp knife. Mix everything with feta, diced or broken hands to get a homogeneous mass without lumps of cheese. Expand the chopped breasts, put the stuffing in carefully so that the meat does not break. Then fold the breasts in half, covering the stuffing with meat, and fix all the toothpicks. Salt the fillet on top (do not forget that the feta itself is quite salty, so do not overdo it), season with black pepper. Put the fillet on the bottom of the multicooker, you can sprinkle it on top with stuffing if there is too much left. Sprinkle with olive oil and cook in “Quenching” mode for about half an hour. Optionally, to give a golden crust at the end of cooking, you can turn on “Baking” for 10 minutes.
Breast in a multicooker with an orange
Ingredients:
0.3 kg chicken fillet (breast)
1 large juicy orange
seasonings to taste: dried thyme, paprika, turmeric, ground pepper
salt
teaspoon olive. oils
teaspoon liquid honey
Cooking Method:
First you need to prepare the marinade: mix all the spices, salt, olive oil, crushed garlic, honey and juice of half an orange in a press. Then make a few cuts in the chicken fillet and carefully rub it with the resulting mixture. Send marinate in the fridge for at least 15 minutes.
At this time, the remaining half of the orange cut into medium-sized cubes. Take the chicken fillet out of the fridge, wrap it in foil, and overlay it with orange slices. In the “Baking” mode, cook the breast in the slow cooker for 30 minutes.
Hungarian chest in a creamy sauce
Ingredients:
1 kg of chicken breast (fillet)
1 large sweet pepper
1 medium bulb
2 large cloves of garlic
0.1 kg of bacon
0.4 l of cream (for sauce)
1 tbsp. spoon tom. pasta
hot cayenne pepper to taste
2 tbsp. spoons of sweet paprika powder
oil rast. (for roasting)
1-2 tbsp. Spoons of wheat flour for sauce
Cooking Method:
Cut the breast fillets into cubes. Coarsely chop the sweet pepper, chop the onion into cubes, chop the garlic with a knife. Cut the bacon into small strips across. Place the meat in a bowl, season with paprika and salt, in the “Frying” mode, cook in vegetable oil to form a crispy crust. Remove meat from the multicooker, set aside, covered with something on top. Then fry the onion in the bowl, add bacon and sweet pepper to it, fry it all together slightly. Lay out the chicken mixture to the resulting mixture. Pour 300 ml of cream and put on the “Quenching” mode for 50 minutes. Approximately 15 minutes after the start, season with cayenne pepper and put tomato paste into the sauce (it should not be acidic). When there is 10 minutes left until the end of the program, add cream (the remaining 100 ml), thoroughly mixed with flour so that there are no lumps. Mix well and simmer until the end of the program.
Breast in a slow cooker: tomatoes stuffed with breast fillet
Ingredients:
0.5 kg large, strong tomatoes
0.3 kg boneless chicken breast (can be replaced with turkey)
100 g carrots and onions
1 garlic clove
0.1 l water
salt and spices to taste
2 tbsp. spoons tom. pasta
Cooking Method:
Cut the breast into small cubes with a sharp knife. Carrots rubbed coarsely. Then chop the onion finely. Chop garlic with a knife. Cut the tip of the tomatoes, carefully remove the seeds and the core with a spoon, trying not to damage the walls. Season chicken, onions, garlic, carrots and tomato paste with spices and salt, put in a slow cooker, choose the mode of "stewing", cook for 20 minutes. Then fill the tomatoes with the finished filling. Carefully place the tomatoes on the bottom of the bowl, add water, simmer another 10 minutes.
Breast in a multicooker in sour cream sauce with mushrooms
Ingredients:
0.6 kg breast fillet
1 medium onion
100 g carrots
0.3 kg champignon (fresh)
salt and pepper to taste
1 tbsp. spoon plums. oils
2 tbsp. spoons of sour cream (fat content 15%) and wheat flour
Cooking Method:
Wash vegetables and mushrooms. Cut chicken and champignons into small pieces. Onion finely cut into half rings. Cut thinned carrots into a long thin straw.
Set the “Frying” mode, cook the carrots and onions in butter for about 5 minutes, then put the meat and mushrooms in the bowl, fry for another 5 minutes.
Mix sour cream with flour and 120 ml of warm water. Add the resulting sauce in a slow cooker, simmer all together for 20 minutes.
Breast in a multicooker stuffed with cheese and greens
Ingredients:
breast fillet - 1 kg
drain butter (frozen) - 150 g
fresh parsley - 1 medium bunch
chicken eggs - 2 pcs
any hard cheese - 100 g
breadcrumbs - 0.2 kg
salt and pepper (ground)
rast. butter
Cooking Method:
Wash and chop the parsley. Pass the peeled garlic through the press. Coarsely grate the cheese and frozen butter. Combine into a homogeneous mass, divide it into small portions by the number of pieces of fillet. Put in the freezer. Cut along each piece of fillet, open like a book, cover with cling film and carefully beat to a thickness of about 0.5 cm. Put a portion of cheese filling on each piece of meat, roll into a roll and fix with a toothpick. Prepared rolls put into the freezer for 15 minutes.
Beat eggs slightly in a bowl with a pinch of salt. Take the chicken rolls out of the freezer, remove the toothpicks from them. Dip first into the egg mixture, then into the breadcrumbs. Cook in “Frying” mode for 10-15 minutes, turning regularly.
Breast in a crock-pot with cherry tomatoes and rosemary
Ingredients:
2 halves of one chicken breast (without skin and bones)
a few sprigs of fresh rosemary
0.2 kg strong cherry tomatoes
salt, black pepper - to taste
1-2 cloves of garlic
20 g plums. oils
rast. oil (for frying)
Cooking Method:
Sprinkle the pieces of chicken fillet with pepper and salt, cover with baking paper and slightly beat off with a rolling pin from the thick end so that the thickness of each piece is even. Put the fillet on the bottom of the multicooker, set the “Frying” mode. Fry off the meat in oil (vegetable) for 3-4 minutes on each side so that the breasts are browned. Then add rosemary sprigs, cherry tomatoes, chopped garlic and butter to the bowl, turn the fillets a couple of times so that the oil covers it. Change the mode to “Baking”, bake for another 8-10 minutes.
Spicy breast in a multicooker with curry, tomatoes and coconut milk
Ingredients:
1 kg of chicken (breast, without bones and skin)
1 can of sliced canned tomatoes
2 tbsp. spoons of curry powder and tom. pasta
1 can of coconut milk (400 ml)
1 medium sized onion
2 large cloves of garlic
rast. oil for roasting meat, 2-3 tbsp. spoons
1 tbsp. spoon sah. sand
salt and pepper
Cooking Method:
This recipe with a touch of exotic exotic will appeal to lovers of Indian cuisine and those who love spicy food. First you need to chop the garlic, cut the onion into thin half rings. Chicken fillet cut into long pieces, sprinkle with pepper and salt. Pour vegetable oil in a slow cooker, fry onion, garlic and curry powder in the “Frying” mode for about 2-3 minutes. Add chicken, mix everything so that the fillet pieces are covered with curry. Fry meat for 10 minutes. After that, pour coconut milk into the bowl, add tomatoes, tomato paste and sugar. All mix until complete homogeneity. In the “Stewing” mode, cook the chicken fillet for another 40 minutes. The best garnish for this dish will be jasmine rice.
Souffle from the breast in the slow cooker
Ingredients:
half boneless chicken breast
2 egg yolks and 2 whites
0.5 tablespoons low fat sour cream (15%)
1.2 liters of water
salt to taste
oil plums.
fresh greens (any)
Cooking Method:
Put chicken fillet in a slow cooker, add water and salt to taste. Cook in Stew for 20 minutes. Ready meat scroll in a meat grinder.
Mix the resulting mince with egg yolks, finely chopped greens and sour cream. Beat thoroughly with egg white.
Smear silicone molds with oil, spread the meat mixture over them. Put in a slow cooker in a steaming tray, pour 0.5 liters of water into the bowl and cook in a double boiler mode for 15 minutes.
Multicooker breast: Tricks and tips
Preliminary training. If there is a little time left, then to make the breast more juicy, you can pre-pick it. Ideally, the salt solution should be 4%, that is, 40 grams per 960 ml of water should be taken. In the pickle you can squeeze a little lemon juice, it will soften the meat fibers even more. After mixing the salt in the water, you need to dip the meat into the brine and let it soak for at least 20 minutes. However, at night it is not necessary to salt the breast, the meat will be salty. If you decide to prepare the breast in this way, then you do not need to salt it in the recipe.
Cooking time. It is better to cook less than re-cook. If you are not sure what time of preparation to expose on your multicooker, then make it minimal (about a quarter of an hour). Then cut the meat. If in the middle of the breast is damp, then send it to prepare for some more time. Remember how long it took. If the meat is overexposed, it can turn out to be dry and tough.
Spices. It is important not to shift the spices, otherwise they will “beat” the taste of meat. Using a ready-made mixture of seasonings, it must be remembered that it may already contain salt, because in addition it is no longer necessary to salt the meat.
Meat. Freshly chilled, rather than frozen, meat is best for preparing chicken breast dishes.
