The chicken breast in the slow cooker is juicy and tender. If you adhere to some cooking rules, the dish also goes diet. Below are some of the most interesting and at the same time simple recipes for making chicken breast in a slow cooker.

Slow-cooked chicken breast

The easiest way to cook chicken breast is baking it. The meat remains tasty both hot and cold.

  • skinless chicken;
  • salt;
  • spices for chicken.

Rinse the fillet well, pat it dry with paper towels. Grate with a mixture of spices and salt on all sides. Put in a bowl, tighten with foil and leave for half an hour to marinate with spices.

Take a sheet of foil, put the breast in it, wrap on all sides. Put the bundle in the multicooker with a seam to the top.

Cook on the Baking program for half an hour. If the breast is large - time to put more, up to 45 minutes. 10 minutes before the end turn over to the other side. Take out the package and let it cool for a little while - about ten minutes.

With vegetables

The recipe below can be called dietary - it has a few calories, but the dish turns out to be very satisfying.

Based on one serving, you will need:

  • chicken breast - 200 gr;
  • broccoli - 100 gr;
  • carrots - 55 gr;
  • rice - 15 gr;
  • linseed oil - 4 ml (teaspoonful. l.);
  • salt, spicy herbs.

Cut the fillet into longitudinal slices or medium portioned portions. Salt the slices, season with herbs and mix. Set aside to marinate. Cut the carrots into cubes. Disassemble broccoli into inflorescences.

Put vegetables and meat in a random order on a multi-cooker basket. We pour twice as much water into the multicooker bowl than the amount of rice. Salt. We wash the cereals and add to the water. Put a basket on top.We select the “Steam” mode and, if possible, indicate the product “Meat”. We set the timer for 20 minutes. Drain rice through a sieve from excess water. Fill porridge with oil. Put everything on one dish.

In sour cream sauce

  • 600 g of chicken breast without skin and bone;
  • 4 garlic cloves;
  • several branches of dill;
  • 300 gr sour cream;
  • salt pepper.

Cut the breast into small pieces, chop the garlic and dill finely. In a multicooker bowl we spread sour cream, meat, spices, spices and minced products. Mix all contents with a spoon. Close the lid, set the "Cereals" cooking mode for 30 minutes. You can use the "Multipovar" mode at a temperature of 120 degrees.

Steamed filet in a slow cooker

Steamed fillet in a slow cooker will be an excellent dinner in the diet menu:

  • 1 chicken breast without bone and skin;
  • salt, pepper mol .;
  • lean oil;
  • 1.5 stack water.

The cooking is very simple: the fillet is cut into oblong slices, laid out on a greased basket for steam cooking, the fillet is salted and pepper. The program “Steam” and the product “Meat” are selected, prepared within half an hour.

Chicken breast stewed with potatoes

Chicken breast with potatoes - which can be easier to prepare and better combined! A stew in a slow cooker will be an excellent dinner or lunch that you can take with you to work.

  • 3 medium sized potatoes;
  • half breast;
  • one medium carrot and one onion;
  • salt, oil, tomato paste.

First, fry finely chopped onions and grated carrots in oil. Salt and pepper. Fried in the "Frying" mode for a quarter of an hour. The lid does not close. After that, tomato paste is laid out, and after a few minutes - diced potatoes. Mix everything, pour a glass of hot water. We switch the program to "Extinguishing", the cooking time is 45 minutes.

How to cook pilaf?

Pilaf with chicken breast is a tender dish, quite popular among housewives. After all, you immediately get a full-fledged dish with meat and a side dish of cereals.

  • chicken breast - 1 whole without bone and skin;
  • rice - 1 glass .;
  • water - 2 glasses .;
  • carrots - 1 unit;
  • onion - 1 unit;
  • spices "For pilaf";
  • lean oil;
  • salt.

Pour the oil into the multicooker bowl. We activate the “Baking” mode for 40 minutes. Finely chop the onion and send to the butter. Three carrots and also add to the oil and onion. Close the lid and leave to stew.

Meanwhile, we cut the chicken into small cubes. Add it to the vegetables. Mix everything well and leave for 5 minutes - fry, with the lid closed.

After that, open the lid, add spices, mix, fill with water and fill in the washed rice. At least a third of the hour should remain until the end of cooking. Close the lid and leave the dish to cook.

Filet goulash in a slow cooker

  • fillet - 400 gr;
  • onion - 1 unit;
  • carrots - 1 unit;
  • oil post. - 3 table. l .;
  • Lavrushka - 2 leaves;
  • salt pepper;
  • flour - 2 tables. l .;
  • tomato paste - 1 table. l

The cooking is very simple: we cut the chicken into pieces, chopped onions and grated carrots and fry in the "Frying" mode for about ten minutes. After spread the vegetables in a separate bowl, combine with flour and spices.

Next, lay layers of chicken, vegetables, greens, if desired, fill with tomato paste. We stick a lavrushka on both sides of the contents, carefully pour half a glass of hot water. Select the "Extinguishing" mode and cook under the lid for 1-2 hours, depending on the power of the equipment.

On a note. Instead of pasta, you can use lecho or dressing for borsch.

French

  • onion - 1 large;
  • chicken fillet - 1-1.3 kg;
  • lean oil;
  • medium potatoes - 5 units;
  • a set of spices for chicken;
  • salt;
  • mayonnaise - 200 ml;
  • hard cheese - 150 gr.

Pour some vegetable oil into the slow cooker. We choose the program "Frying" for a quarter of an hour. Halve the chicken breasts and rub them with spices, put them in a multicooker bowl and cook under the lid.

Meanwhile, we cut the onion into rings, the potatoes into round slices. Three large cheese.

Turn the fillet on the other side, cover with a layer of onion rings, then with potato slices. Lubricate with mayonnaise on top and cover with cheese.

Select the “Baking” mode for half an hour.

In bacon in a slow cooker

  • chicken breast - 3 halves without bone and skin;
  • dry parsley, salt, pepper mol., dry rosemary - 2 tsp. l .;
  • Tver cheese - 250 gr;
  • sliced ​​bacon - 1 standard. packaging.

First of all, we cut the fillet in such a way that we get a "little book". Cover the meat with cling film and beat off with a hammer. After the film we remove, salt and cover a little with each spice. Repeat with each part of the filet. Cheese cut into thick cubes. Put one small stick in the meat, wrap it in a roll. The resulting roll is wrapped in a plate of bacon.

We prepare the prepared rolls in a multi-cooking bowl greased with oil. Select the “Baking” mode for half an hour, close the lid.

With lemon and black pepper

  • chicken breast on the bone - 1 large (500-700 gr);
  • lemon - 2 cups;
  • lemon juice - 1 teaspoon. l .;
  • salt, ground pepper;
  • Provencal herbs;
  • olive oil. or sunflower. refined;
  • garlic - 3 cloves.

Thoroughly rinse the meat under running water, if desired, remove the skin (without it you will get a diet dish), dry it with paper towels. In several places make incisions. Grate with a mixture of spices, herbs, salt, juice, oil. Put garlic cloves into the cuts. Take a sheet of foil, put a circle of lemon, on top - a breast, on it a second lemon circle. Wrap tightly and put in the multicooker bowl.

We activate the “Baking”, “Baking” or “Multi-cook” mode for 50-80 minutes, depending on the size of the breast and the selected temperature.

 

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