Chicken breast in a slow cooker: 8 step-by-step recipes for preparing juicy fillet

Chicken breast, baked or stewed in a slow cooker, turns into a juicy dish without losing its dietary properties. There are several ways to prepare healthy meat: baking, steaming and stewing.

To bake, make cuts in the flesh, rub with spices and grated ginger, and lightly sprinkle with salt. Cook the chicken fillet, flat side up, in a small amount of oil in a slow cooker on the “Bake” setting for 25 minutes, followed by another 15 minutes after turning.

For steam cooking, there is a container with holes through which steam enters the meat. To add flavor, rub the chicken with seasonings and place in the sleeve. Pour water into the bowl and place the container over the liquid. Turn on the “Steam” button and set the time to 45 minutes.

To stew, place skinless meat in a bowl with a small amount of oil. Select the “Stew” option and time 1 hour. In this case, it is convenient to combine chicken with vegetables, cereals and sauces based on tomato paste or cream.

Steamed chicken breast in a slow cooker

A slow cooker will allow you to avoid the main problem of chicken fillet - dry meat. The meat is evenly sealed by temperature on all sides, retaining its taste and juiciness. To make chicken savory, you need to use spices and herbs.

Ingredients:

• 800 g fresh chicken breast;
• 1 tsp. a mix of allspice and black pepper;
• a pinch of crushed coriander;
• 1 laurel leaf;
• 1 tsp. without a hill of fine salt;
• a bunch of fresh dill and cilantro.

Cooking method:

1. Rinse the whole chicken breast and pat dry with paper towels.
2. Grind the spices with salt and bay leaf in a mortar to a fine powder.
3. Rub the chicken with the spice mixture on all sides and leave for 7 minutes to allow the flavors to permeate the flesh.
4. Place the breast in a container for steaming, and pour 3 cups of heated water into the bowl of the device.
5. Lower the lid of the device, turn on the “Steam” button
6. Steam chicken breast in a slow cooker for 40 minutes.

Transfer the finished meat with a fork to a warm plate, cut into slices and present with salad greens.

Chicken breast with potatoes in a slow cooker

When the multicooker pan is warmed up everywhere in the “Baking” mode, the dietary chicken fillet is soaked in sour cream and spicy sauce, and the potato slices do not become soft. The side dish will be soft and melt in your mouth.

Ingredients:

• 500 ml dietary breast;
• 500 g potatoes;
• 200 ml sour cream 20% fat;
• 2 garlic cloves;
• a pinch of grated turmeric, powdered coriander and a mixture of peppers;
• 1 tsp. finely ground salt;
• 1 tbsp. l. virgin oils.

Cooking method:

1. Cut the washed and dried meat into pieces. Remove or leave the skin according to personal taste.
2. In a container, mix sour cream with chopped garlic and seasonings.
3. Do not add salt at first so that it does not draw out the juices from the meat.
4. Immerse the chicken pieces in the sour cream sauce, stir and cover the workpiece with film.
5. Let the breast marinate for 40 minutes in the refrigerator.
6. Wash the potato tubers, peel and cut into quarters. Dry the slices.
7. Place the breast onto the oiled surface of the multicooker bowl.
8. Pour the remaining sour cream sauce over the potatoes, sprinkle with salt and stir.
9. Sprinkle the potatoes onto the meat in an even, dense layer.
10. Cook chicken breast with potatoes in a slow cooker on the “Baking” mode for 30 minutes.

Let the finished treat sit for 7 minutes on the “Warming” option so that the taste of the meat mixes with the spices and vegetables. Place on plates and serve with baby vegetables or any fresh salad.

With cheese

• Cooking time: 85 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 935 kcal.
• Purpose: lunch, holiday, dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Adding cheese greatly enhances any dish, be it chicken, fish or vegetables. A quick recipe for chicken with cheese in a slow cooker will appeal to both adults and children. Vegetable stew or rice with spices are suitable as a side dish.

Ingredients:

• fillet – 0.6 kg;
• pepper, seasonings, salt;
• garlic – 7 cloves;
• hard cheese – 220 g;
• onions – 2 pcs.;
• mayonnaise – 200 ml.

Cooking method:

1. Rinse the meat, cut into cubes. Place in a multicooker cup. Salt, pepper, add your favorite seasonings.
2. Peel the onion and cut into half rings. Place on meat.
3. Crush the garlic and mix it with mayonnaise. Brush the resulting sauce onto the food.
4. Sprinkle it all with coarsely grated cheese.
5. Cook on the "Bake" for an hour.

Chicken breast with vegetables in a slow cooker

A low-calorie dish of chicken breast with vegetables in a slow cooker will turn out nourishing, juicy and tender. Vegetables do not lose their shape when cooked, giving the meat a special softness and spring aroma.

Ingredients:

• 2 pcs. breasts;
• 2 young zucchini;
• 1 medium juicy carrot;
• 2 onions;
• 3-4 ripe tomatoes;
• 1 tsp. fine salt;
• 1 tsp. a set of spices for chicken;
• 100 ml odorless oil for frying.

Cooking method:

1. Remove skin and films from the breast.
2. Remove the rough skin from the zucchini and, if necessary, cut out the core with seeds.
3. Chop the onion into cubes, grate the carrots on a medium grater, and cut the zucchini pulp into circles.
4. Lightly salt the chopped zucchini and stir until the vegetable releases its juice. The liquid must be drained afterwards, as it will spoil the thickness of the sauce.
5. Pour oil into the multicooker bowl, fry the carrots in it, setting the “Baking” option.
6. Add onion to carrots and continue frying.
7. Add the chopped breast to the vegetables and add a little salt to the ingredients.
8. As soon as the meat turns white, add pieces of zucchini, squeezing them from the juice.
9. Also add seasonings and chopped tomatoes without skins to taste.
10. Mix the ingredients, pour in 100 ml of purified water and set the “Stew” mode for 30 minutes.
11. After the readiness signal, set the “Heating” function and the period of 10 minutes.

The treat can be presented hot or cold; after cooling, the vegetable sauce will become thicker and richer.

With mushrooms

• Cooking time: 65 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 1623 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Chicken fillet with mushrooms in a slow cooker is a light but very satisfying dish in which all the ingredients are wonderfully combined with each other. In this recipe it is recommended to use medium-sized champignons. You can replace them with any other fresh mushrooms: porcini, chanterelles, milk mushrooms, wild mushrooms.

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Ingredients:

• fillet – 0.8 kg;
• greens - a bunch;
• champignons – 0.6 kg;
• salt, spices, pepper;
• onions – 2 pcs.;
• 10 percent cream – 250 ml;
• vegetable oil – 5-6 tbsp. l.

Cooking method:

1. Wash and dry the meat. Cut into small slices and place in a multicooker container.
2. The onion should be peeled first. Then you need to chop it into small cubes. Stir in meat. Add vegetable oil and cook on the “Fry” mode for a quarter of an hour.
3. Cut the mushrooms into quarters. Add to dish.
4. Pour in the cream, salt, pepper and season. Turn on “Frying” for another quarter of an hour. Sprinkle with fresh herbs before serving.

Chicken breast in foil in a slow cooker

Foil allows you to preserve the juiciness of meat products. The chicken simmers in its own juices, accentuated by a bright mushroom aroma. The taste of green grapes will give the meat dish an unusual sourness and oriental piquancy.

Ingredients:

• 3 chicken fillets;
• large onion;
• 150 g fresh champignons;
• 100 g of ripe green grapes;
• optional fine salt and freshly ground pepper;
• 1 tbsp. l. oils

Cooking method:

1. Wash the meat, remove any films and pat dry with a towel.
2. Generously coat the breast on all sides with your favorite spices and salt.
3. Wash the grapes thoroughly, pour into a colander and pour over boiling water.
4. Chop the onion into thin feathers. You can add a little shallot to the onion, this will soften the taste of the meat and make the dish tender.
5. Peel the champignon caps from thick skins, wash them thoroughly and chop into thin slices.
6. Spread the foil on the work surface and arrange the mushrooms on it.
7. Distribute the meat on top, scatter thin feathers of onions and grapes on it for juiciness.
8. Form a sealed pocket out of foil and place the workpiece in a multicooker pan.
9. Cook on the “Baking” program for 1 hour. The meat will fry, acquire a beautiful golden color, but will not burn.

Leave the chicken breast in foil to steep for a while in the cooling slow cooker, place the meat on a plate, and decorate with green grapes and stewed onions on top.

Calorie content of foods possible in the dish

In fact, the classic recipe for chicken with vegetables in a slow cooker can be called low-calorie. Since it contains only 120 kilocalories per 100 grams. At the same time, there are 9 grams of protein, 8 grams of fat and 5 grams of carbohydrates. Here we are talking about 100 grams of classic chicken with vegetables. Let's move on to cooking the chicken.

Chicken breast in sour cream sauce in a slow cooker

A quick and simple recipe for the most tender chicken fillet, perfect for whipping up. It is convenient to cook chicken breast in sour cream sauce in a slow cooker, since the meat is completely baked and does not dry out, and the sauce is thick and spicy.

Ingredients:

• 0.5 kg chicken pulp;
• 1 onion;
• a pinch of finely ground salt;
• 350 ml sour cream 20% or higher fat content;
• 1 tsp. Dijon grain mustard;
• 1 tsp. dried oregano;
• 1 tbsp. l. cold pressed oils;
• 1 tsp. black pepper powder.

Cooking method:

1. Chop the onion into thin half rings.
2. Dry the washed fillet and cut into pieces.
3. In a multicooker bowl, fry the onion in oil for 5 minutes using the “Fry” option.
4. Add the chicken pieces and continue frying for another 10 minutes, stirring, to brighten and flavor the dish.
5. For the sauce, combine fine salt with pepper, mustard and oregano.
6. Add onion to the meat, select the “Stew” option and cook for 30 minutes.

For a special aroma when stewing, you can put a handful of mushrooms, a little grated carrots or sweet meaty peppers in a bowl. Present the treat warm with a side dish of boiled or baked potatoes, vegetables or pickles.

With broccoli

• Cooking time: 55 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 1843 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

Chicken with broccoli in a slow cooker will appeal to all lovers of interesting flavor combinations. The dish also includes potatoes, so there is no need to prepare a side dish for it. It will take less than an hour to make. If there is little time left before lunch or dinner, then the chicken with broccoli recipe will help out.

Ingredients:

• potatoes – 750 g;
• seasonings, pepper, salt;
• fillet – 0.75 kg;
• mayonnaise – 225 ml;
• broccoli – 450 g;
• onions – 2 pcs.;
• vegetable oil – 6 tbsp. l.

Cooking method:

1. Peel the potatoes. If it is large, cut into quarters. Small ones will need to be divided into halves. Fry on the "Baking" for 5 minutes.
2. Wash the meat and cut into slices. Add to potatoes and mix with mayonnaise. Salt, season, pepper. Turn on “Baking” for 40 minutes.
3. Wash the remaining vegetables. Chop the onion and chop the broccoli.
4. Add them to the dish 20 minutes before turning off.

Stewed chicken breast in a slow cooker

The aromas of the products mix in the multicooker, the taste of the meat remains rich, as if cooked in a sleeve. When stewing, the vegetables will turn out soft, retain their shape and brightness of color.

Ingredients:

• 1 fillet;
• 6 potatoes;
• 1 onion;
• medium carrot;
• 2 tbsp. l. tomato paste;
• 1 tsp. pepper mix;
• 1 tsp. crushed coriander;
• salt to taste;
• 200 ml of drinking water.

Cooking method:

1. Cut the onion and carrots into strips and fry in a multicooker bowl with a small amount of oil until soft.
2. Add tomato paste and chopped meat and potatoes.
3. Salt the dish and sprinkle with spices to taste.
4. Cook vegetables with the lid down for 45 minutes using the “Stew” option.

Stewed chicken breast cooked in a slow cooker, served hot with chopped herbs, pepper and crusty white bread.

To summarize

Now you know how to cook delicious chicken goulash in a slow cooker. This article reviewed the best and most popular recipes for this dish. At the end, we collected cooking options for which you do not need to prepare a side dish separately. And this is the big advantage of these recipes. In general, you can serve chicken goulash with potatoes, buckwheat or pasta. And some families often cook stewed chicken with boiled or stewed vegetables (this recipe was also discussed in this article). Write in the comments which cooking option you liked best. And if you have questions, ask them there under the article. Subscribe to our social networks to always stay up to date with the latest news. Bon appetit, see you soon!

Chicken breast in creamy sauce in a slow cooker

Soft chicken breast in a creamy sauce cooked in a slow cooker remains tender, seasonings make the meat taste piquant, and herbs add freshness to the dish. The fat content of the dish depends on the cream. For dietary nutrition, Greek yogurt can be used instead.

Ingredients:

• 2 breasts;
• bulb;
• 250 g of drinking water;
• 3 tbsp. l. frying oil;
• 1 carrot;
• 2 tbsp. l. flour;
• 1 tsp. chicken seasoning set;
• 1 tsp. finely ground salt;
• 100 ml 20% cream.

Cooking method:

1. Cut the skinless fillet into small cubes.
2. Grate the carrots into squares on a grater, and chop the onion into smaller pieces.
3. Dissolve flour in water and stir until no lumps remain.
4. In a multicooker, fry the chicken fillet in oil for 10 minutes with the lid open, setting the “Baking” program.
5. Add carrot shavings, onions and seasonings. Lightly salt the dish.
6. Continue cooking uncovered for another 12 minutes.
7. Pour in the flour, water and cream, stir until the sauce evenly saturates the meat.
8. Close the lid of the device and simmer the dish for 15 minutes.

Serve chicken with sauce; it is better to serve mashed potatoes or pasta as a side dish.

Chicken hearts with sour cream

Chicken hearts with sour cream in a slow cooker are prepared in the same way as breast. The only thing is that it is not necessary to fry the offal; just simmer it in a slow cooker for half an hour. This dish is combined with rice in a slow cooker or barley; rice cereal can be added to the meat and cooked in the “Pilaf” mode. Any baked chicken also reveals its taste with champignons. And for exotic recipes, you can try chicken with oranges in a slow cooker.

Chicken breast in soy sauce in a slow cooker

Due to the uniform heating of the multicooker bowl, the chicken fillet simmers in its own juice and does not require additional oil. The meat turns out to be dietary, and soy sauce replaces salt and adds Asian piquancy to the meat.

Ingredients:

• 1 kg fillet;
• 2 tbsp. l. flower honey;
• 3 garlic cloves;
• 50 ml olive oil;
• 80-90 ml soy sauce.

Cooking method:

1. Remove chicken meat from films and skins and place in an even layer on the bottom of the multicooker pan.
2. Combine honey with soy sauce, add olive oil and chopped garlic.
3. Pour the sauce over the fillets, stir until all the slices are covered with the soy-garlic mixture.
4. Leave the chicken to marinate under the closed lid for half an hour.
5. Mix the mixture, turn on the “Bake” button and bake for 40 minutes.
6. At the end of cooking, mix the meat with the sauce. The gravy will be rich and thick.

Tender chicken breast in soy sauce, cooked in a slow cooker, served with spicy rice or vegetables. You can sprinkle microgreens on top of the dish and place a sprig of cherry tomatoes next to it.

With sour cream sauce

We offer another way to cook breast. The sour cream sauce gives the meat an original taste. There is no doubt that everyone, without exception, will like this dish; moreover, the manufacturing process only takes a few minutes.

• chicken breast, boned and skinned – 600 g;
• garlic – 4 cloves;
• dill – 2 − 3 sprigs;
• fat sour cream – 250 g;
• salt and ground pepper - to taste.

Preparation is carried out in the following sequence:

1. Well washed poultry fillet is cut into pieces.
2. Garlic and herbs are chopped.
3. Sour cream, meat pieces and other products are placed in the bowl of the kitchen “helper”.
4. Everything is mixed, the “Grains” mode is set and the timer is set for half an hour.

Some modern multicookers have a “Multicook” program; if you use it, you need to set the temperature to 120 degrees.

Chicken breast pastrami in a slow cooker

The multicooker is able to maintain a low temperature for a long time, so the chicken meat does not dry out and cooks evenly and correctly. Chicken breast pasta cooked in a slow cooker looks impressive on a meat plate and replaces store-bought ham or sausage on sandwiches. The product is distinguished by its natural composition and quality of raw materials.

Ingredients:

• 2 chicken fillets;
• 5 black peppercorns;
• 3 tbsp. l. fine salt;
• 800 ml of drinking water;
• 1 tbsp. l. Sahara;
• 1 full tbsp. l. coriander seeds;
• 2 cloves;
• 2 tbsp. l. odorless oils;
• 2 tbsp. l. grainy French mustard;
• 2 bay leaves.

Cooking method:

1. Cut off a narrow part of the fillet, as it will turn out too salty.
2. Pour salt and spices into a convenient container, lightly grinding them in a mortar.
3. Pour in cooled boiled water, stir until the salt and sugar dissolve.
4. Completely immerse the meat in the marinade, place a plate on top and put the workpiece in the refrigerator for 12 hours.
5. Blot the meat with a napkin so that no excess moisture remains.
6. Mix mustard and oil for coating. If desired, you can add curry powder, turmeric or herbes de Provence.
7. Tie the fillet with a tourniquet. Coat the breast with spices on all sides and place in the slow cooker.
8. Simmer for 15 minutes on the “Stew” program, when ready, let the dish stand with the lid closed for 2 hours.
9. This will maintain a temperature inside the bowl at which the meat will soften and simmer slowly.

Before serving, cool the pastorma, cut into thin slices and place on toasted or fresh bread slice.

Dietary chicken breast can be prepared in a slow cooker of any model. Comfort modes and a tightly closing lid will retain the aromas of spices and allow the meat to soak in the juices of vegetables and herbs. Sauces in a slow cooker do not burn, thicken and deliciously envelop meat pieces.

Quick dish

You can quickly and easily cook chicken legs in a slow cooker. In principle, other parts of the bird are also prepared according to this recipe.

Compound:

• 0.7 kg chicken legs;
• 150 ml mayonnaise;
• 100 ml ketchup;
• salt;
• 2-3 cloves of garlic;
• refined vegetable oil;
• blend of spices.

On a note! Dairy dressing, such as mayonnaise, yogurt or sour cream, is added in small portions during cooking, otherwise it will curdle.

Preparation:

1. Prepare the sauce: combine mayonnaise with ketchup, salt, season with chopped garlic and spices, stir.
2. Marinate the legs with the resulting mixture for half an hour. They must first be washed and dried.
3. Add oil to the multicooker container and place the meat.
4. Turn on the “Baking” option and bake the legs until done. During the process, add the remaining marinade in small portions.

Advice! You must first trim off excess fat from the chicken carcass, as it will spoil the taste of the finished dish.