Juicy stew and light solyanka of stewed cabbage with chicken in a slow cooker. Chicken with cabbage in a slow cooker - easy and satisfying

Juicy stew and light solyanka of stewed cabbage with chicken in a slow cooker. Chicken with cabbage in a slow cooker - easy and satisfying

Historians believe that Rome was saved by geese. And culinary experts say that in ancient times the Romans loved to eat cabbage stewed with poultry meat.

We will not argue with those, nor with others, and we will prepare stewed cabbage with chicken and in a slow cooker. And more accessible and faster, and the Romans will not be offended.

Chicken with cabbage in a slow cooker - general principles of cooking

• For delicious dishes with cabbage in a slow cooker, any part of the chicken carcass will do. Especially tender will be the dish with the breast, more juicy and rich - with thighs, wings or legs.

• Chicken with cabbage in a slow cooker can be stewed or fried. Often, chicken is cooked separately - fried in a cooking bowl, and cabbage is cooked in parallel for a couple, in a steam container.

• Often other vegetables are added to such dishes. For example, carrots, onions, potatoes, zucchini and other available at hand. Sometimes rice is added to such dishes.

• Fry or simmer cabbage with chicken in a slow cooker can be both pickled and fresh. Sauced before cooking must be soaked for some time in cold water. If it is too acidic, then pour boiling water, then rinse well with cold water. To the cabbage is added, usually, tomato paste or condensed tomato juice.

• Dishes are salted and perched to your liking. If desired, you can flavor them with your favorite spices. Served hot or chilled, with side dishes or as a separate dish. The most suitable side dish for chicken and cabbage dishes in a slow cooker is mashed potatoes or boiled rice.

Braised cabbage with chicken in a slow cooker (with potatoes)


• 400 grams of chicken;

• 5 medium potatoes;

• 1 small carrot;

• a tablespoon of tomato;

• onion head;

• non-aromatic vegetable oil - 4 tbsp. l .; • spoonful of sugar.

Cooking Method:

1. Chop the washed chicken in medium portions.

2. Chop the cabbage into a thin straw, coarsely carrot carrot. Cut the potatoes into two-centimeter cubes and chop the onion finely.

3. Place pieces of chicken, carrot and onion in the brew bowl. Add oil and turn on the “multicastry” in the “Frying” mode for a quarter of an hour.

4. Five minutes before the end of the program, add potato cubes with cabbage and continue cooking until the beep sounds.

5. Then pour a tomato diluted in 60 ml of slightly heated water into the bowl.

6. Add granulated sugar, add salt to your taste, slightly pepper and mix well.

7. Change the option "Frying" to "Quenching" and cook, tightly closing the lid, another 40 minutes.

Chicken stew with cabbage in a slow cooker


• 800 gr. chicken legs;

• medium size forks of the whitish;

• 1 small carrot;

• three potatoes;

• one onion;

• small zucchini;

• A tablespoon of non-acute ketchup.

Cooking Method:

1. Potatoes and zucchini cut into half-cubic cubes. Rub on a grater or chop the onion very finely, and grate the carrot with a medium grater.

2. Pour two spoons of oil into the multicooker container and dip the onions and carrots in it. On the “Hot” or “Baking” bring the vegetables to a delicate golden color.

3. Add the potatoes and zucchini, put the chicken legs and continue frying for another quarter of an hour.

4. Slice the cabbage into small-sized pieces, remember it is not particularly strong with your hands and put it in the bowl for meat and vegetables.

5. To taste, pepper and add salt, top with ketchup.

6. Close the cover, set “Quenching” for 40 minutes and turn it on.

Simple chicken and cabbage recipe in a slow cooker


• a small fork of the late whitish;

• 700 gr. chicken (thighs);

• spices “For juicy poultry”.

Cooking Method: 1. Wash chicken thighs with cold water, wipe dry and rub with spices.

2. Put the chicken in the cooking pot, pour in three spoons of oil.

3. Chop the cabbage thinly, lightly add it, rub it with your hands, lightly pepper it, mix it with your hands and put it in a steam container.

4. Place the steam tank on the bowl, close the lid and run the “Baking” option for half an hour.

5. After that, turn the pieces of meat over and continue cooking on “Baking” for another half an hour.

Braised cabbage with chicken in a slow cooker


• kilogram of chicken legs;

• white-collar - small forks;

• one glass of thick tomato;

• spices “For poultry” or “For meat”;

• large salad onion.

Cooking Method:

1. Rinse the legs with cold water. Cut each into two parts and cut the lower cartilages on the legs.

2. Place the chicken pieces in the cooking bowl of the multicooker. Sprinkle with spices well and pour a half spoonful of butter.

3. Insert the bowl into the body and turn on the “Quenching” for half an hour.

4. While the meat is roasting, sauté the finely chopped onion in a pan with vegetable oil until transparent. Chop thin cabbage.

5. When the “Stewing” option is over, add cabbage and browned onions to the meat. Add tomato juice, season with salt and then turn on the “Quenching” option for another forty minutes.

6. After 20 minutes, open the lid, mix thoroughly but gently, and continue cooking until the program is completed.

Braised cabbage with chicken in a slow cooker (with mushrooms)


• half a kilo of chilled, chicken fillet;

• two heads of bitter onions;

• 400 gr. fresh mushrooms;

• thick tomato - 2 tbsp. l .;

• fresh head, kilogram weight;

• one big carrot;

• 40 gr. frozen sunflower oil;

• two spoons of sugar.

Cooking Method:

1. Cut the carrot into thin strips, chop the onion into half rings, and the cabbage into thin strips.

2. Rinse the chicken and rinse, cut off the remnants of fat and excess film from it. Cut into thin slices or straws. 3. Rinse the mushrooms thoroughly and place them in a colander. When all the water is gone, cut the large mushrooms into several pieces, and leave the small ones whole.

4. On the “Fry” in non-aromatic oil, fry the carrots with onions to obtain a light golden tint.

5. Add the mushrooms, chicken fillet, stir and continue cooking all together for another 10 minutes.

6. Pour the cabbage into the bowl and run the “Quenching” for half an hour.

7. After ten minutes, put the tomato, add sugar and salt. It is advisable to slightly pepper and add a few spices to choose from. Gently mix and cook until the installed option is complete.

Chicken with cabbage in a slow cooker - “Solyanka of sauerkraut with chicken and rice”


• chicken fillet - 700 gr .;

• refined oil - 20 g .;

• small carrot;

• 450 gr. sauerkraut, unsharp cabbage;

• ten green olives (seedless);

• one large onion;

• one multi-rice cereal;

• a tablespoon of a mixture of basil, marjoram, paprika and peppers;

• two spoons of 30% sour cream;

• a few sprigs of young dill.

Cooking Method:

1. Rinse sauerkraut and dry well, laying out on a sieve.

2. Rub carrots coarsely, or cut with a knife into thin straws, chop onion finely.

3. Wash, dry, and dice the chicken breast.

4. Wash the rice thoroughly, with a large volume of water, and strain the remaining liquid. To dry the croup, lay it on the sieve.

5. On “Baking” or “Frying” slightly save the carrot and onion.

6. When the vegetables become soft and become golden, add pieces of chicken to them and fry everything under the lid for 20 minutes, periodically stir the contents of the bowl.

7. Next, lay sauerkraut on vegetables with meat, add seasonings and olives sliced ​​into thin ringlets, pour in the washed rice.

8. Fill all with two multi-tanks of water and start the multicooker in the “Pilaf” mode. Cook until the end of a given program. 9. Then put sour cream in a bowl, add finely chopped greens and mix everything carefully.

10. Bring to readiness on the “Quenching” mode for 10 minutes.

11. Do not immediately open the lid, let stand for six minutes.

Sauerkraut stewed with chicken in a slow cooker


• sauerkraut - 800 gr.;

• 550 gr. chicken (any part of the carcass);

• small carrot;

• one glass of tomato juice (thick);

• bitter onion head;

• Lavrushka - 3 leaves;

• vegetable oil, unrefined - 50 ml;

• one and a half tablespoons of unsalted tomato.

Cooking Method:

1. Peel the carrots, rinse and perebeyte blender. Onion cut into small slices.

2. Pour the sauerkraut with cold water and soak in it 10 minutes. After that, squeeze well.

3. On “Baking” warm the sunflower non-aromatic oil well and put the onion in it.

4. After about 5 minutes, add carrots and tomatoes to the softened onions and continue frying for about two minutes, stirring the vegetables constantly.

5. Then put the chicken pieces into the vegetables and fry them all together for 20 minutes.

6. Then add the soaked cabbage, pour in the tomato juice and continue cooking, without changing the mode and stirring occasionally.

7. When all the moisture has evaporated, change the “Baking” option to “Stewing” and set the timer to two and a half hours. Half an hour before the readiness, lay a laurel in the dish.

Chicken with cabbage in a slow cooker - cooking tricks and helpful tips

• Be sure to remove the lower cartilage from the legs. They do not give the dish a special taste, and with long-term extinguishing they themselves move away from the bone and get lost.

• If you do not like chicken skin, remove it before placing the meat in the bowl. It does not affect the taste of the finished dish.

• Salt sauerkraut with extreme caution and only at the end of cooking. Add the tomato last.

• Lavrushku immediately remove from the finished dish, otherwise during storage it will be bitter. • A very tasty dish can be made from a small head of cabbage and chicken bacon. Best of all, if the bird will be “domestic”. Often when cutting poultry fat is cut off, if you can get fat or chicken skin, then further work will not be. Heat the fat in the “Heating” mode for half an hour, and then with the lid open and the “Extinguishing” programmed until the formation of ruddy greaves. Cut the head of cabbage or rub with a special vegetable cutter, add the resulting straw and crush your hands several times in an hour. In the bowl, leave a layer of 3-5 mm of fat, heat up by running the “Frying” process, and fill the top with cabbage. Periodically, by the appearance of an obvious smell of roast, turn the whole mass. When it decreases by half and gets an appetizing brownish color - put it in a saucepan, and add fat to the bowl and put on fry the next batch. Separately, fry until browned a couple of shredded onions. Mix all the vegetables, add, if necessary, add a teaspoon of ground coriander and a couple of pinches of pepper. Add chopped garlic, pour in a glass of boiling water and run “Quenching” for an hour. In fact, it will take 35-50 minutes, depending on the cabbage roast. When the cabbage to your taste becomes soft enough, shift it to another bowl. Before serving, reheat the cracklings and place them in a separate plate.

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