Chicken with mushrooms in a slow cooker - the perfect combination. The best recipes of chicken with mushrooms in a slow cooker: stuffed, julienne, etc.

Chicken with mushrooms in a slow cooker - the perfect combination. The best recipes of chicken with mushrooms in a slow cooker: stuffed, julienne, etc.

Mushrooms are digested quite hard, so they are best cooked with dietary chicken meat.

It turns out quite nourishing dish, but without unnecessary severity. Depending on the method of preparation, chicken with mushrooms can be served on the festive table.

Chicken with mushrooms in a slow cooker - the basic principles of cooking

To cook chicken in a slow cooker, you can use any part of it, or a whole carcass, if you cook stuffed poultry. But most often this dish is prepared from the breast or fillet.

Mushrooms use any, depending on the season. These can be either bolettes or oyster mushrooms collected by you, and purchased champignons. The taste of the dish will not suffer from this. Chicken is cooked with fresh, frozen or dried mushrooms. The latter are soaked in boiled water for two hours before cooking.

To make the chicken with mushrooms in the slow cooker turn out to have a delicate, creamy taste, it is stewed in cream or sour cream. In addition, greens and spices are added to the dish so that it is fragrant and not bland.

Recipe 1. Chicken with mushrooms in a slow cooker with sour cream


  • 450 g of chicken fillet;
  • black pepper;
  • 450 g of mushrooms;
  • 200 g sour cream;
  • salt;
  • two thirds of drinking water;
  • onion;
  • 50 g of flour;
  • 60 ml of vegetable oil;
  • a bunch of greens;
  • 5 g chicken seasoning.

Method of preparation

1. Rinse the chicken fillet under the tap, dip it in napkins and cut into medium slices.

2. Wash the mushrooms well and clean them with a brush so that no dirt is left. Trim the legs and chop them into strips.

3. Peel and chop the onion. Rinse greens, shake and chop.

4. Start the appliance in the “frying” mode and heat the oil in it. Put onions and fry, stirring with a wooden spatula, until it becomes soft.

5. Now add the sliced ​​chicken and cook, stirring ten minutes. Do not lower the cover. 6. Put the mushrooms in the meat and mix. Cook until all the moisture from the mushrooms has evaporated.

7. Dilute sour cream with water, add flour to this mixture and beat well to avoid lumps. Fill the sauce with chicken and mushrooms and put the device into the "stewing" mode for forty minutes.

8. After ten minutes, add the greens, season with salt, spices and pepper, mix and cook for another half hour. Serve the dish with a side dish of potatoes or pasta.

Recipe 2. Chicken with mushrooms in a slow cooker with cream


  • half a kilo of chicken fillet;
  • a piece of butter;
  • 300 g of champignons;
  • vegetable oil;
  • onion;
  • salt;
  • a glass of cream;
  • black pepper;
  • a bunch of greens;
  • 30 g flour.

Method of preparation

1. Peel the onion and cut it into cubes or feathers. Pour vegetable oil into the container of the device, put onion, mix and run the baking program for forty minutes.

2. Rinse the chicken fillet under the tap and cut into bars. When the onions are browned, add chicken and flour to it, season with pepper and salt. Mix well and cover.

3. Wash the mushrooms, finely chop and add to the chicken. Pour all the cream, put a piece of butter and season with spices. Lower the lid and cook until beep. Then add finely chopped greens and leave the dish in heating mode for 20 minutes. Serve with a side dish of buckwheat or potatoes.

Recipe 3. Chicken with mushrooms in a slow cooker with soy sauce


  • kilogram of chicken legs;
  • salt;
  • five large champignons;
  • spices;
  • large carrot;
  • 40 ml of vegetable oil;
  • two onions;
  • 100 ml of soy sauce.

Method of preparation

1. Wash my chicken legs, dry them with napkins and cut them in joints.

2. Start the device in the “baking” mode for forty minutes. Pour vegetable oil into the bowl and heat it. We spread the chicken and fry, closing the lid, ten minutes. 3. Clean and shred the bulb. Three large peeled carrots. Brush the mushrooms, rinse, dry and cut into small slices.

4. Add mushrooms and vegetables to the chicken, mix and fry for a quarter of an hour.

5. Pour in soy sauce, add a little salt and season with spices. We mix, lower the lid and cook until the program is completed. Serve chicken with mushrooms in a slow cooker with a side dish of potatoes or spaghetti.

Recipe 4. Chicken with mushrooms in a slow cooker under a cheese crust


  • 800 g chicken fillet;
  • a small bunch of greens;
  • half a kilo of champignons;
  • half a kilo of potatoes;
  • vegetable oil;
  • two onions;
  • salt;
  • 300 grams of cheese.

Method of preparation

1. Turn on the device in “extinguishing” mode. Pour vegetable oil into the container and heat it.

2. Peel the onion and chop into thin half-rings. Wash chicken fillet, dry and chop finely. Put the onions and meat in the warmed butter and mix.

3. Wash the mushrooms and cut into quarters. Peel the potatoes, wash them and cut them into cubes. Coarsely grate cheese.

4. Put on the fried chicken layers of mushrooms, onions and potatoes. Salt and tuck each layer of dried herbs. Sprinkle with cheese chips on top. Close the lid and cook forty minutes without changing mode. Sprinkle the prepared dish with chopped greens and serve as a separate dish.

Recipe 5. Stuffed Chicken in Mushroom Sauce


  • chicken carcass - 1, 5 kg;
  • mushroom broth;
  • rice - glass;
  • salt;
  • dried mushrooms - 200 g;
  • sour cream - 50 ml;
  • butter - 30 g;
  • flour - 40 g;
  • two onions.

Method of preparation

1. Soak mushrooms in cold water for a couple of hours, then boil in a saucepan and drain in a colander. Cool and turn the mushrooms through a meat grinder or chop in a blender. Add two spoons of minced mushroom to the stock.

2. Start the device in “baking” mode and heat the oil in it. Fry finely chopped onion for five minutes. Put onion fried on a plate. 3. Put the washed rice in the bowl, fill it with water, salt and cook until ready in the “buckwheat” mode. Add butter and mix.

4. Cut the wings from the chicken carcass, legs to the thigh and remove the skin. Cut off the meat from the legs and twist through a meat grinder.

5. Mix cooled rice with mushroom and minced meat, add onion roast, salt and mix. The resulting filling fill the cavity of the chicken and sew all the holes with threads.

6. Wash the device, wipe it dry and lubricate the bottom with oil. Put the stuffed chicken in it and cook in the “baking” mode for 20 minutes. Then turn it over and cook for the same amount of time.

7. Add cream or sour cream to mushroom broth and cook on low heat for about ten minutes. If the sauce is thin, add some flour. Serve chicken, watering mushroom sauce.

Recipe 6. Julienne with chicken and mushrooms in a slow cooker


  • chicken fillet - half a kilogram;
  • vegetable oil;
  • champignons - 300 g;
  • salt;
  • garlic - four cloves;
  • black pepper;
  • cheese - 100 g;
  • greens;
  • flour - 70 g;
  • cream - a glass.

Method of preparation

1. Start the device in baking mode and fry the flour in a dry bowl until golden brown.

2. Peel the onion. Brush your mushrooms. Chop onions with mushrooms in small cubes.

3. Remove the flour from the multicooker, pour a little oil into it and fry the onion for ten minutes.

4. Add the champignons to the onion and cook for another five minutes. Wash chicken fillets, pat dry with napkins and cut into small pieces. Add the chicken to the mushrooms and fry everything together, stirring for another 15 minutes.

5. Sprinkle the meat with the mushrooms with the fried flour, pour in the cream and stir vigorously so that there are no lumps.

6. Julienne pepper, salt and add finely chopped garlic. Stir and sprinkle with all the cheese chips. Cook, without changing mode, another quarter of an hour.

Recipe 7. Curry chicken with mushrooms and vegetables in a slow cooker


  • 600 g chicken breast;
  • soy sauce;
  • 10 g of dried tomatoes;
  • green onions and dill;
  • 10 g of garlic;
  • new potatoes;
  • 10 g fresh chili;
  • cherry tomatoes;
  • 10 g of fresh thyme and rosemary;
  • champignons;
  • curry;
  • 10 g of cooking salt;
  • 10 g peppers mix.

Method of preparation

1. Wash and dry chicken breast with napkins.

2. Combine olive oil with thyme, spices, chili pepper, grated carrots and finely chopped garlic. Mix thoroughly. Pour meat with marinade and leave for at least an hour.

3. Pour some curry and sea salt on the dry bottom of the bowl. Meat salt. Put pickled chicken breast on top of spices.

4. Wash, dry, and slice the champignons. Put on the breast. Then put the cherry tomatoes.

5. Wash new potatoes with a stiff brush and cut small tubers into four pieces. Put it in the bowl. Add finely chopped green onions and dill.

6. Sprinkle the dish with soy sauce. Lower the lid and start the “rice” mode for an hour. Put the vegetables on a plate, put the sliced ​​breast on top.

Chicken with mushrooms in a slow cooker - tips and tricks

  • If you use dried mushrooms, be sure to soak it in cold water for two hours.
  • Clean and wash forest mushrooms thoroughly so that no sand or dirt is left.
  • Cook the chicken with mushrooms in modes in which the dish will languish.
  • If you are cooking a dish of homemade chicken, increase the cooking time by half an hour.
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