Steamed chicken cutlets in a slow cooker - a healthy diet! How to cook steamed chicken cutlets in a slow cooker to get juicy

Steamed chicken cutlets in a slow cooker - a healthy diet! How to cook steamed chicken cutlets in a slow cooker to get juicy

Steamed chicken cutlets are a simple dietary meat dish that is the standard of healthy nutrition.

These cutlets will especially appeal to children and family members who adhere to the principles of healthy eating.

Chicken meatballs in a stew multicooker - the basic principles of cooking

The number of fans of healthy eating is growing every day. More and more housewives refuse fried and fatty dishes. Therefore, it is not surprising that chicken meat is gaining more and more popularity, because it is used to prepare dishes for children and during the period of therapeutic nutrition.

Steamed, you can cook burgers without a drop of butter. At the same time all useful substances are saved.

This cooking method is also convenient because you can cook a side dish at the same time as meatballs.

For cutlets, you can use the store stuffing, or cook it yourself from chicken fillet. To cutlets turned out nourishing, they add soaked in milk loaf.

Chicken fillet is washed, dried and cut into small pieces. Then the meat is ground into mince with onions and soaked roll in a blender.

Minced chicken mix with eggs, spices and salt. Formed cutlets and spread on the device for cooking a couple.

Water is poured into the pan of the appliance. The grid with cutlets is set in the bowl of the device, and cooked in “Steaming” mode for approximately 20 minutes.

Steamed burgers are served with a side dish of vegetables, cereals, pasta, or salad.

Recipe 1. Steamed chicken cutlets in a slow cooker


  • oregano;
  • chicken fillet - 200 g;
  • ground black pepper;
  • a slice of white bread;
  • salt;
  • an egg;
  • small onion.

Method of preparation

1. Soak a piece of white bread in warm drinking water for ten minutes.

2. Dry the washed chicken fillet with a towel. Cut the meat into pieces. Clean, wash and cut the onion into four parts. 3. Chicken with onions and pressed white bread grind in a blender. Season with minced meat with spices and salt.

4. We mix well the cutlet mass. Then we make from it a small size round burgers, and lay them on the steamer.

5. Pour a liter of hot water into the multicooking pot. In the capacity of the device we place the grid, and close it with a lid. Cooking for about 20 minutes in the “Steamed” mode.

Recipe 2. Chicken cutlets in a slow cooker with carrots


  • average carrot;
  • chicken breast - 400 g;
  • kitchen salt;
  • half a cup of milk;
  • spices for meatballs;
  • an egg;
  • a slice of white loaf;
  • bow - head.

Method of preparation

1. Cut from a loaf of peel. Put in a plate and cover with milk. Leave it on for 20 minutes to make the bread melt well.

2. Remove the chicken breast from the bone, remove the films and peel. Rinse the meat under the tap and dip it with napkins. Cut the chicken into chunks. Grind the meat to the state of minced meat in a blender.

3. Rinse the cleaned carrots under a tap. Chop the vegetable into small pieces. Peel the onions and crumble as small as possible.

4. Put onion and carrot in chicken mince, salt, add spices and mix thoroughly. Form neat balls from the resulting mass and place them on the steam cooker.

5. In the bowl of the device pour half a liter of boiling water. Insert the device into the bowl of the device and close the lid tightly. Set the valve to the “Closed” position. Cook chicken cutlets for 20 minutes. Open the valve and leave them for another 10 minutes under the lid.

Recipe 3. Chicken cutlets in a slow cooker steamed with cheese


  • spices;
  • 150 g of cheese;
  • kitchen salt;
  • 700 g chicken fillet;
  • milk - 100 ml;
  • an egg;
  • Two slices of white loaf and bread.

Method of preparation

1. Fill the loaf with milk and leave for ten minutes. Wash the chicken breast, dip it and cut it into pieces. Peel and chop the onions. Squeeze the loaf and pass it through a meat grinder with onion and chicken fillet. 2. In the resulting mass, add spices and salt. Knead minced meat and cut it in half.

3. Finely grate half the cheese and cut the other half into small pieces. In one half of the minced meat, add the grated cheese and mix. Form small patties from this mass and transfer them to the steaming device.

4. Pour about half a liter of boiling water into the bowl of the device, place the grid with the meatballs on top. Close the lid tightly and activate the “steamed” function for 20 minutes. Transfer the finished patties to the dish.

5. Make flat cakes from the remaining mincemeat, put a piece of cheese in the center of each and gently join the edges. Place the patties on the wire rack. Install it in the multicooker and activate the same mode. Cook this batch for 25 minutes. If necessary, add water to the bowl.

Recipe 4. Chicken meatballs in a slow cooker for a couple with sourness


  • onion;
  • table salt;
  • lemon - a quarter;
  • 400 g chicken breast;
  • bread crumbs - 80 g;
  • spices;
  • lemon - a quarter;
  • parsley - a couple of twigs.

Method of preparation

1. Strip the chicken breast from skin and skin, rinse it, and dip it with a towel. Crush sliced ​​breast in stuffing.

2. Clean the onion head from the husk. Rinse the parsley. Place lemon and skin, parsley and onion in the blender container. Smash the food to the state of mashed potatoes and add it to the stuffing.

3. Knead the cutlet mass with your hands. Make round patties from the mince and place them on the steamer.

4. Pour boiling water into the container of the device, place the grate on top and close the lid. Set the valve to the closed position. Activate the steaming function and cook for 25 minutes. Leave the cutlets after the end of the program in a multicooker under the lid.

Recipe 5. Chopped Chicken Cutlets in a Multicooker


  • 500 g chicken breast;
  • kitchen salt;
  • white onion;
  • spices for meatballs;
  • 100 ml of milk;
  • an egg;
  • three slices of white stale bread.

Method of preparation

1. Free the chicken breast from the bone and skin. Wash under tap and dry. Chop the meat as small as possible with a sharp knife.

2. Break bread into pieces, fill it with milk and leave it to soften thoroughly. Then squeeze it and lay out to chopped chicken.

3. Peeled my onions and crumbs as small as possible. Add the onions to the chicken with the bread. Mix thoroughly, adding eggs, spices, salt.

4. Pour hot water into the multicooker pot. From above we place the device for steaming.

5. We scrape small cutlets with our hands, wetting them in water, and put them on a device for steaming. We activate the “Steaming” function, close the lid tightly and cook the cutlets for forty minutes.

Recipe 6. Chicken meatballs in a multicooker steamed with oatmeal


  • 500 g chicken breast;
  • Cooking salt;
  • 100 g of oat flakes “Hercules”;
  • black pepper;
  • a glass of drinking water;
  • onion;
  • an egg.

Method of preparation

1. Cut the washed chicken breast into chunks and grind to a state of minced meat in a blender.

2. Pour boiling water on oatmeal, and leave for seven minutes so that they swell.

3. In minced chicken, add chopped onion and egg. Mix well, salt and season with spices. Now add the swollen oatmeal. If there is liquid in them, drain it. Stir the mince again with a spoon.

4. Pour boiling water into the multicooker. Place a steaming rack on top.

5. Spread the stuffing on silicone cake tins and place them on the wire rack. Close the lid, turn the instrument valve to the “Closed” position. Turn on the Steaming function and cook for 20 minutes.

Recipe 7. Chicken meatballs in a slow cooker in a pair of French


  • five eggs;
  • 900 g chicken fillet;
  • salt;
  • 30 g of mayonnaise;
  • ground pepper;
  • 30 ml of olive oil;
  • 50 g of flour;
  • 200 g of green onions.

Method of preparation

1. Grind with a sharp knife as small as possible chicken fillet. Put the meat in a bowl, salt, pepper, add mayonnaise and eggs. Mix well.

2. Green onions rinsed, slightly dried and finely crumbled. Add to the rest of the products. Here we send flour and vegetable oil. Stir until homogeneous. The stuffing will turn out quite liquid because of the eggs. It should be so.

3. In the capacity of the device we pour drinking water, on top we place the grid for steaming. We take silicone molds for muffins. In each put two spoons of minced meat. We put the molds on the grid and close the lid of the device.

4. Cutlets cook for half an hour. Open the lid, take out the burgers and lay them on the dish. On each place a spoonful of sour cream and sprinkle with finely chopped garlic.

Chicken meatballs in a stew multicooker - tricks and tips

  • If your multicooker does not have the “Steaming” function, you can use the “Baking” or “Cooking” modes.
  • Before shaping the patties, lightly moisten your hands with water.
  • Soak the minced meat in the refrigerator for at least ten minutes. After that, it will be easier to make chops out of it.
  • Add the breadcrumbs to the mince, if it is watery.
  • Too thick stuffing can be diluted with milk.
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