Chicken fillet baked in a slow cooker

When choosing meat for cooking this or that dish, the experienced hostess already knows in advance what it will be. This is especially true for chicken, whose meat with different methods of heat treatment can be both juicy and soft, and dryish.

If in boiled form any part of the chicken carcass is always possible, then for roasting it is better to take hips or shins, because the white breast fillet in the oven dries out a lot.

But if you have a slow cooker, then chicken fillet can be cooked in it. Even in the simplest model there is a “Baking” function. Having established this mode, it is possible not only to bake a pie, but also to bake meat.

During roasting inside the bowl, conditions are created under which even such “capricious” meat as breast fillets is well baked, while remaining juicy. This effect is achieved due to the abundance of steam in the bowl and the accumulation of condensate on the inside of the lid.

Before baking, the fillets can be marinated using your favorite spices, seasonings and sauces.

Chicken meat is cooked quickly, especially the breast, so it does not require long marinating. 30 minutes is enough for the fillet to soak in the aroma of seasonings.

Fillets can be baked without additional ingredients or use juicy vegetables: onions, tomatoes, eggplants.

If you put slices of cheese on the meat, it will be covered with a melted crust and get a piquant taste.

Many housewives bake fillets in foil. This method is fully justified, since it is possible to cook meat in portions. At the same time, meat and vegetable juice remain in the foil, making the meat even juicier and softer.

But before using the foil, remember that it can spoil the coating of the bowl - not for nothing that they advise you not to use metal appliances. Therefore, some housewives for baking products in foil get a second bowl. And others - before putting meat wrapped in foil (or something else) in a bowl, put a sheet of parchment in it. If you still decide to use foil, try to make the packaging turned out without sharp corners that could scratch the bowl.

Cooking time of chicken fillet depends on the power of your multicooker. If its power is high, then the dish can be removed from the bowl after 30 minutes. In case of weak work of the multicooker, the duration of baking is increased by another 20-30 minutes.

Chicken fillet baked in a slow cooker: in sour cream sauce

Ingredients:

chicken fillet - 600 g;
sour cream - 200 g;
garlic - 3 cloves;
salt;
black pepper;
cheese - 120 g;
sunflower oil - 10 g.

Preparation Method

Rinse the fillet with cool water and blot with a paper towel. Sprinkle with pepper and salt, rub the spices into the meat, leave it on the table for 15 minutes to marinate.
Prepare the sauce. Put sour cream in a bowl, add a little salt and garlic passed through the garlic press. Stir.
In a greased bowl, place the fillet. Place container in a slow cooker.
Set the “Baking” or “Baking” program on the display. Cook for 10 minutes.
Grate the cheese on a medium grater.
Turn the meat over to the other side. Pour the prepared sauce. Pour cheese. Bake the fillet for another 20 minutes.
Put it on a plate, sprinkle with herbs.

Chicken fillet baked in a slow cooker: with onions and carrots

Ingredients:

chicken fillet - 500 g;
carrots - 1 pc .;
onions - 1 pc .;
mayonnaise - 50 g;
seasoning for chicken - 1 tsp;
sunflower oil - 10 g;
cheese - 120 g.

Preparation Method

Fillet cut into portions. Marinate in a mixture of mayonnaise and chicken seasoning, keeping in the fridge for 30 minutes.
Cut carrots into circles 5-10 mm thick, onions into wide rings.
Pour oil into the bowl, warm it in baking mode. Put the meat. Fry until light crust. Put on a plate.
Place onions in a bowl, mixed with carrots. Put the meat on the vegetables. Close the lid. Bake for 20 minutes.
Open the slow cooker, sprinkle the meat on the grated cheese. In the same mode, cook another 10-15 minutes.

Tip: If your multicooker has high power, pour 70-100 ml of water with vegetables. She will not let them burn.

Chicken fillet baked in the oven: in foil

Ingredients:

chicken fillet - 3 pcs .;
onions - 1 pc .;
tomatoes - 1-2 pcs .;
cheese - 120 g;
sunflower oil - 20 g;
dried basil - 1/3 tsp;
garlic - 3 cloves;
soy sauce - 1 tsp;
salt - at will.

Preparation Method

Wash fillets, dry, put in a container. Sprinkle with basil, add soy sauce and butter. Stir. Leave in a cool place for half an hour.
Cut onion and tomatoes into rings. Finely chop the garlic.
Prepare three squares of foil so that the edges can be lifted by building a kind of plate.
Place the onion and garlic in the middle of the foil and place the fillet on it. Put the tomatoes on top of the meat, sprinkle them generously with grated cheese. Lift the edges of the foil, fasten well between each other, leaving a small hole in the middle.
Gently place these sachets in the bowl. Pour some water on the bottom. Close the lid. Install the “Baking” program. Cook for 30 minutes.
Turn off the slow cooker. Open the lid, let the foil cool slightly. Put portions of fillet on plates.

Chicken fillet baked in a slow cooker: in tomato-sour cream sauce

Ingredients:

chicken fillet - 3 pcs .;
sour cream - 70 g;
tomato ketchup - 70 g;
garlic - 2 cloves;
coriander - 1/3 tsp;
salt;
paprika.

Preparation Method

Wash fillets, blot with paper towels.
Mix sour cream with ketchup, with garlic passed through a press and with spices.
Spread the sauce over the meat, leave to marinate for 30 minutes.
Wrap each fillet in foil so that the juice does not flow out of the package during cooking.
Put the packed fillet in the bowl. Pour in some water (to cover the bottom). Set the “Baking” mode. Cook for 30 minutes.
Cool the prepared meat straight in the foil and then cool it, then cut it into portions.