Chicken, especially its loin, is a tasty dietary meat.
In the summer, you want to cook a light full-fledged dish with vegetables, and zucchini for this is the best fit.
In a multicooker this dish always turns out tasty and rich.
Chicken with zucchini in a slow cooker - basic principles of cooking
In the summer a wide variety of vegetables. We suggest you cook chicken with zucchini in a slow cooker. With minimal time and effort, you will get a delicious full meal.
Squashes are perfectly combined with chicken and any vegetables. In addition to zucchini and chicken meat, you will need onions, spices and carrots.
The chicken is washed under the tap, cut into portions and roasted in a slow cooker in the “Frying” mode to light brownness. Any parts can be used. Then onions are added to the meat with quarterly shredded onions and continue to fry until the onions are transparent. Carrot tinder and add to the rest of the products.
Zucchini cut into bars or small pieces. If the skin is hard, it is recommended to clean it.
Squash is added to the rest of the ingredients, mixed and cooked in “Quenching” mode. So that the dish does not turn out dry, add a little chicken broth, sour cream or tomato.
For variety, you can add other vegetables or rice. They serve chicken with zucchini in a slow cooker with a salad of fresh vegetables.
Recipe 1. Chicken with zucchini in a slow cooker
Ingredients
- 800 g chicken fillet;
- spices;
- onion;
- 50 g sour cream;
- carrot;
- two medium zucchini.
Method of preparation
1. Peel the onion. Melenko her shred. Pour a small amount of oil into the pan of the multicooker and put chopped onion.
2. Select the “Frying” program on the panel for a quarter of an hour, and fry the onions for four minutes, until light rosy.
3. Cut the cleaned carrot into four parts and chop it into thin quarters. Add to the onions, stir and fry, stirring, the same amount of time. 4. Wash chicken fillet, if you have skin, cut it off. Dip meat in napkins and cut into pieces. Put the chicken to the vegetables and fry, stirring occasionally, until the end of the program.
5. Wash squash, wipe with a napkin, finely chop and add to chicken with vegetables. Enable the “Quenching” feature for 25 minutes. Close lid tightly and cook until beep. Then add sour cream, mix and cook in the same mode for another five minutes. Put the prepared dish on a plate and sprinkle with fresh herbs.
Recipe 2. Chicken with zucchini in a slow cooker with sour cream
Ingredients
- half a kilogram of chicken legs;
- 200 ml sour cream;
- 100 g onions;
- 30 ml of vegetable oil;
- 100 g carrots;
- fresh parsley and dill;
- 800 g zucchini;
- 5 g dry spices.
Method of preparation
1. Wash chicken thighs, dry with napkins and rub meat with spices with salt. Leave the chicken to marinate for at least half an hour.
2. Turn on the multicooker in the “Hot” mode. Pour the oil into the container and warm it slightly. Put the thighs in a slow cooker, skin down, close the lid and fry the meat for ten minutes.
3. Peel the onion and chop it not too finely. Wash peeled carrots and cut them into thin circles.
4. Turn the hips and cook in the same mode for another ten minutes.
5. Move the hips to the side. Place vegetables on the vacant space, mix and close the lid. Cook another quarter of an hour.
6. Wash squash, towel and cut into large enough bars.
7. Put zucchini to chicken, salt and add sour cream. Rinse greens and finely crumble. Add it to the multicooker pan and close the lid. Activate the “Quenching” function and cook for an hour.
Recipe 3. Chicken with zucchini in a slow cooker with soy sauce
Ingredients
- spices;
- zucchini;
- 10 ml of soy sauce;
- carrot;
- 10 ml of olive oil;
- onion;
- 5 g of salt;
- three tomatoes;
- green onions;
- Bulgarian pepper;
- a bunch of fresh dill;
- one chicken fillet.
Method of preparation
1. Wash zucchini, wipe with a towel and cut into large pieces so that it does not lose shape in the process of quenching. If the peel is hard, clean it. Peel and grate the carrot. Chop the peeled onion into thin half-rings. Scald tomatoes with boiling water and remove thin skin from them. Cut the flesh into thick slices. Free the pepper from the tail and seeds. Cut it into thin strips. You can take two halves of pepper of different colors.
2. Rinse the chicken fillet under the tap, dip it with napkins and cut like goulash. Place the chicken and vegetables in the multicooker bowl. Salt and season with spices. Pour olive oil and soy sauce.
3. Place the bowl in the appliance, turn on the “Quenching” program for half an hour. Rinse parsley, onion and dill, lightly pat and crumble. Add to bowl. If you wish, you can put finely chopped garlic. Serve the chicken with zucchini with a salad of fresh vegetables.
Recipe 4. Roast chicken with zucchini in a slow cooker
Ingredients
- two chicken breasts;
- 100 ml of vegetable oil;
- three zucchini;
- spices;
- carrot;
- salt;
- onion;
- four tomatoes.
Method of preparation
1. Separate the chicken breast from the bone, cut off the skin and rinse under running water. Dip with napkins and cut fillets into small slices.
2. Peel and chop the onions and carrots into thin strips. Remove peel from zucchini and cut them into circles. Put in a plate and lightly sprinkle with salt.
3. Pour oil into the pan of the appliance and heat it slightly in “Frying” mode. Put the carrot and pass it a couple of minutes, then add the onion and continue to fry, stirring constantly, until soft. Put the vegetable fry on a plate.
4. Put the pieces of chicken breast in a crock-pot, salt and fry, stirring, until an appetizing crust. 5. On the meat spread mugs zucchini. Season with spices and mix. Pour in half a cup of boiled water. Top with vegetable fry.
6. Scald the tomatoes with boiling water, remove the thin skin, cut the flesh into slices. Put the tomatoes on top of the vegetables. Close the lid tightly and turn on the Pilaf program for forty minutes.
Recipe 6. Chicken with zucchini and mushrooms in a slow cooker
Ingredients
- half a kilo of chicken fillet;
- sea salt;
- 400 g potatoes;
- 125 ml of broth;
- 300 g zucchini;
- 200 g of champignons;
- carrot;
- ground pepper;
- two pods of Bulgarian pepper;
- onion.
Method of preparation
1. Wash my chicken breast under a tap, lightly dry it with napkins and cut it into oblong pieces. Onions and carrots clean. Carrots three large. Onion shred quarter rings. Pepper freed from the tail and seeds. Cut it into strips, centimeter thick. Remove the peel from the mushroom caps and cut the legs. Clean and wash the potatoes. Mushrooms and potatoes cut into large cubes.
2. Pour oil into the bowl of the device and activate the “Baking” program. Slightly warm it up. Then lay out the pieces of chicken breast and fry, stirring constantly, for a quarter of an hour.
3. Add to the meat all the vegetables and mushrooms, mix and pour broth. Switch the slow cooker to the mode of “Quenching” and cook chicken with courgettes in the slow cooker for 25 minutes. At the end of the program we pepper and salt. Shuffle and activate the “Baking” function for ten minutes.
Recipe 6. Chicken with zucchini and rice in a slow cooker
Ingredients
- half a kilo of chicken thighs;
- salt;
- 300 g zucchini;
- onion;
- a glass of rice;
- spices for chicken;
- one and a half glasses of purified water;
- sprig of dried basil;
- 250 g carrots;
- 50 ml of sunflower oil refined.
Method of preparation 1. We wash the chicken thighs under the tap, lightly dry them with napkins and cut them along the joint.
2. Pour oil into the container of the device and lay out the chicken. Activate the function “Frying” for 20 minutes. Fry the meat for ten minutes, without closing the lid, until an appetizing crust.
3. My squash and wipe with a towel. Cut from two sides, and cut along in half. Now crumble zucchini semi-rings, three centimeters thick.
4. Carrot clean, wash and cut into circles, two centimeters thick. Peeled onion shred half rings.
5. We place the fried chicken on a plate, and put zucchini in the bowl and fry, stirring occasionally, for about five minutes.
6. Then add the rest of the vegetables to the zucchini and continue cooking, without changing the regimen, for another seven minutes.
7. On top of the vegetables lay roasted chicken meat. Wash rice to clear water and add it to the bowl with vegetables and meat. Pour in water, salt and season with spices. We mix, tightly close the lid and activate the function “Plov” or “Rice”. Cooking before the beep. Expose time, based on the recommendations for cooking on the packaging of rice.
Chicken with courgettes in a slow cooker - tips and tricks
- Mature zucchini should be peeled, as it can give the dish a bitter taste.
- To cook chicken with zucchini, it is better to take a filet, thighs, or legs.
- Instead of water or broth, you can add tomatoes to the dish.
- Slice zucchini coarsely enough so that they retain their shape during cooking.
