Zucchini with meat in a slow cooker: recipes for making delicious stew. Recipe for fragrant chicken with zucchini in a slow cooker

Chicken, especially its sirloin, is a delicious dietary meat.

In the summer, you want to cook a light, full-fledged dish with vegetables, and zucchini is the best fit for this.

In a slow cooker, this dish always turns out tasty and rich.

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

In summer there is 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-fledged dish.

Zucchini goes well 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 fried in a slow cooker in the "Frying" mode until lightly browned. Any parts can be used. Then chopped onion rings are added to the meat and continue to fry until the onion is transparent. Carrots are rubbed and added to other foods.

Zucchini is cut into bars or small pieces. If the skin is hard, it is recommended to clean it.

Zucchini is added to the rest of the ingredients, mixed and cooked in the "Extinguishing" mode. So that the dish does not turn out dry, a little chicken broth, sour cream or tomato is added to it.

For variety, you can add other vegetables or rice. Served 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;
• bulb;
• 50 g sour cream;
• carrot;
• two medium zucchini.

Cooking method

1. Peel the onion from the husk. Finely chop it up. Pour a small amount of oil into the multicooker pan and put the chopped onion.

2. Select the "Frying" program on the panel for a quarter of an hour, and fry the onion for four minutes, until lightly browned.

3. Cut the peeled carrot lengthwise into four parts and chop it into thin quarters. Add to the onion, mix and fry, stirring, for the same amount of time.

4. Rinse the chicken fillet, if there is skin, cut it off. Pat the meat dry with paper towels and cut into pieces. Put the chicken to the vegetables and fry, stirring occasionally, until the end of the program.

5. Wash the zucchini, wipe with a napkin, finely chop and add to the chicken with vegetables. Turn on the "Extinguishing" function for 25 minutes. Close the lid tightly and cook until you hear a beep. Then add sour cream, mix and cook in the same mode for another five minutes. Put the finished 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 of onion;
• 30 ml vegetable oil;
• 100 g carrots;
• fresh parsley and dill;
• 800 g of zucchini;
• 5 g dry spices.

Cooking method

1. Wash the chicken thighs, dry them with napkins and rub the meat with spices and salt. Leave the chicken to marinate for at least half an hour.

2. Turn on the multicooker in the "Frying" mode. Pour the oil into a container and heat it up slightly. Put the thighs in the slow cooker skin side down, close the lid and fry the meat for ten minutes.

3. Peel the onion and chop it not too finely. Wash the peeled carrots and cut into thin circles.

4. Turn the thighs over and cook in the same mode for another ten minutes.

5. Move your hips to the side. Put the vegetables in the vacant place, mix and close the lid. Cook for another quarter of an hour.

6. Wash the zucchini, wipe with a towel and cut into fairly large bars.

7. Put the zucchini to the chicken, salt and add sour cream. Rinse greens and finely chop. Add it to the multicooker pot and close the lid. Activate the "Extinguishing" function and cook for an hour.

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

Ingredients

• spices;
• vegetable marrow;
• 10 ml soy sauce;
• carrot;
• 10 ml of olive oil;
• bulb;
• 5 g salt;
• three tomatoes;
• green onions;
• bell pepper;
• a bunch of fresh dill;
• one chicken fillet.

Cooking method

1. Wash the zucchini, wipe it with a towel and cut into large pieces so that it does not lose its shape during the stewing process. If the skin is tough, peel it. Peel the carrots and grate coarsely. Chop the peeled onion into thin half rings. Scald the tomatoes with boiling water and remove the thin skin from them. Cut the pulp 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, soak with napkins and cut like goulash. Place chicken and vegetables in a mixing bowl. Salt and season everything with spices. Drizzle with olive oil and soy sauce.

3. Place the bowl in the appliance, turn on the "Extinguishing" program for half an hour. Rinse parsley, onion and dill, dry slightly and finely chop. Add to bowl. If you wish, you can put finely chopped garlic. Serve chicken with zucchini with fresh vegetable salad.

Recipe 4. Roast chicken with zucchini in a slow cooker

Ingredients

• two chicken breasts;
• 100 ml of vegetable oil;
• three zucchini;
• spices;
• carrot;
• salt;
• bulb;
• four tomatoes.

Cooking method

1. Separate the chicken breast from the bone, cut off the skin and rinse under running water. Pat dry with paper towels and cut the fillet into small pieces.

2. Peel and chop onions and carrots into thin strips. Remove the peel from the zucchini and cut them into circles. Place on a plate and sprinkle lightly with salt.

3. Pour oil into the pan of the appliance and heat it slightly in the "Frying" mode. Put the carrots and sauté for a couple of minutes, then add the onions and continue to fry, stirring constantly, until soft. Lay the roasted vegetables on a plate.

4. Put the pieces of chicken breast into the multicooker bowl, salt and fry, stirring, until a delicious crust.

5. Spread zucchini mugs on the meat. Season with spices and stir. Pour in half a glass of boiled water. Lay the roasted vegetables on top.

6. Scald the tomatoes with boiling water, remove the thin skin, cut the flesh into slices. Lay 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 kilogram of chicken fillet;
• sea ​​salt;
• 400 g potatoes;
• 125 ml of meat broth;
• 300 g zucchini;
• 200 g of champignons;
• carrot;
• ground pepper;
• two pods of bell pepper;
• bulb.

Cooking method

1. My chicken breast under the tap, lightly dry it with napkins and cut into oblong pieces. We clean onions and carrots. Three large carrots. Chop the onion into quarter rings. We free the pepper from the tail and seeds. Cut it into strips, a centimeter thick. We remove the skin from the mushroom caps and cut the legs. Peel and wash potatoes. Mushrooms and potatoes cut into large cubes.

2. Pour oil into the bowl of the appliance and activate the "Baking" program. Lightly warm it up. Then lay out the pieces of chicken breast and fry, stirring constantly, for a quarter of an hour.

3. Add all the vegetables and mushrooms to the meat, mix and pour the broth. We switch the slow cooker to the "Stew" mode and cook the chicken with zucchini in the slow cooker for 25 minutes. At the end of the program, pepper and salt. Stir and activate the "Baking" function for ten minutes.

Recipe 6. Chicken with zucchini and rice in a slow cooker

Ingredients

• half a kilogram of chicken thighs;
• salt;
• 300 g zucchini;
• bulb;
• a glass of rice;
• spices for chicken;
• one and a half glasses of purified water;
• a sprig of dried basil;
• 250 g carrots;
• 50 ml refined sunflower oil.

Cooking method

1. We wash the chicken thighs under the tap, dry them slightly with napkins and cut them along the joint.

2. Pour oil into the container of the device and lay out the chicken. We activate the "Frying" function for 20 minutes. Fry the meat for ten minutes, without closing the lid, until a delicious crust.

3. My zucchini and wipe with a towel. Trim both sides and cut in half lengthwise. Now we chop the zucchini in half rings, three centimeters thick.

4. We clean the carrots, wash them and cut them into circles, two centimeters thick. We chop the peeled onion in half rings.

5. Transfer the fried chicken to a plate, put the 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 mode for another seven minutes.

7. Put the fried chicken meat on top of the vegetables. Rinse rice until clear water and add it to the bowl with vegetables and meat. Pour in water, salt and season with spices. Stir, close the lid tightly and activate the "Pilaf" or "Rice" function. Ready for the beep. We set the time based on the recommendations for cooking on the packaging of rice.

• Ripe zucchini must be peeled, as it can give the dish a bitter taste.
• For cooking chicken with zucchini, it is better to take fillets, thighs or drumsticks.
• Instead of water or broth, you can add tomatoes to the dish.
• Slice the zucchini just large enough to keep their shape while cooking.

Young zucchini combined with low-calorie chicken breast is a great diet dish. But for satiety, we will add potatoes, although you can do without it. A delicious diet dish, isn’t this the dream of any person who wants to lose weight?! It is better to use young zucchini for this dish and do not remove the skin from them, which contains many useful substances. You can remove the skin from the chicken breast, which will make the dish even easier. We cook the dish in the Unit multicooker-pressure cooker (power 900 W) ....

Ingredients

• Chicken breast - 1 piece (about 500 grams)__NEWL__
• Young zucchini - 200 grams __NEWL__
• Potato - 300 grams __NEWL__
• Onion - 1 head__NEWL__
• Carrots - 1 piece (medium size) __NEWL__
• Suneli hops - ½ tsp__NEWL__
• Adyghe salt (or any other) - 1 tsp__NEWL__
• Water - 1 - 2 cups__NEWL__

How to cook chicken breast with vegetables in a pressure cooker

Rinse the washed chicken breast and cut into large pieces. Put in a multicooker bowl and simmer with the lid open for 10 minutes.

Add finely chopped onion and chopped carrots to the fried chicken pieces. Lightly fry all ingredients.

Cut the peeled potatoes into large cubes. And add to the bowl.

Also cut the young zucchini into small cubes and add to the total mass.

Add spices and salt.

Pour hot water over the ingredients.

Close the lid of the multicooker, select the cooking program "Meat / Chicken", time 30 minutes. Do not forget - the steam release valve must be turned to the "Closed" position.

When serving, decorate the finished dish with sprigs of fresh herbs. Vegetables with chicken without oil, such a dish will be useful even for small children.

Chicken, especially its sirloin, is a delicious dietary meat.

In the summer, you want to cook a light, full-fledged dish with vegetables, and zucchini is the best fit for this.

In a slow cooker, this dish always turns out tasty and rich.

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

In summer there is 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-fledged dish.

Zucchini goes well 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 fried in a slow cooker in the “Frying” mode until lightly browned. Any parts can be used. Then chopped onion rings are added to the meat and continue to fry until the onion is transparent. Carrots are rubbed and added to other foods.

Zucchini is cut into bars or small pieces. If the skin is hard, it is recommended to clean it.

Zucchini is added to the rest of the ingredients, mixed and cooked in the "Stew" mode. So that the dish does not turn out dry, a little chicken broth, sour cream or tomato is added to it.

For variety, you can add other vegetables or rice. Served 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;

bulb;

50 g sour cream;

carrot;

two medium zucchini.

Cooking method

1. Peel the onion from the husk. Finely chop it up. Pour a small amount of oil into the multicooker pan and put the chopped onion.

2. Select the “Frying” program on the panel for a quarter of an hour, and fry the onion for four minutes, until lightly browned.

3. Cut the peeled carrot lengthwise into four parts and chop it into thin quarters. Add to the onion, mix and fry, stirring, for the same amount of time.

4. Rinse the chicken fillet, if there is skin, cut it off. Pat the meat dry with paper towels and cut into pieces. Put the chicken to the vegetables and fry, stirring occasionally, until the end of the program.

5. Wash the zucchini, wipe with a napkin, finely chop and add to the chicken with vegetables. Turn on the "Extinguishing" function for 25 minutes. Close the lid tightly and cook until you hear a beep. Then add sour cream, mix and cook in the same mode for another five minutes. Put the finished 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 of onion;

30 ml vegetable oil;

100 g carrots;

fresh parsley and dill;

800 g of zucchini;

5 g dry spices.

Cooking method

1. Wash the chicken thighs, dry them with napkins and rub the meat with spices and salt. Leave the chicken to marinate for at least half an hour.

2. Turn on the multicooker in the "Frying" mode. Pour the oil into a container and heat it up slightly. Put the thighs in the slow cooker skin side down, close the lid and fry the meat for ten minutes.

3. Peel the onion and chop it not too finely. Wash the peeled carrots and cut into thin circles.

4. Turn the thighs over and cook in the same mode for another ten minutes.

5. Move your hips to the side. Put the vegetables in the vacant place, mix and close the lid. Cook for another quarter of an hour.

6. Wash the zucchini, wipe with a towel and cut into fairly large bars.

7. Put the zucchini to the chicken, salt and add sour cream. Rinse greens and finely chop. Add it to the multicooker pot and close the lid. Activate the "Extinguishing" function and cook for an hour.

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

Ingredients

spices;

• 10 ml soy sauce;

  carrot;

  10 ml of olive oil;

  bulb;

• three tomatoes;

  green onions;

  bell pepper;

  a bunch of fresh dill;

  one chicken fillet.

Cooking method

1. Wash the zucchini, wipe it with a towel and cut into large pieces so that it does not lose its shape during the stewing process. If the skin is tough, peel it. Peel the carrots and grate coarsely. Chop the peeled onion into thin half rings. Scald the tomatoes with boiling water and remove the thin skin from them. Cut the pulp 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, soak with napkins and cut like goulash. Place chicken and vegetables in a mixing bowl. Salt and season everything with spices. Drizzle with olive oil and soy sauce.

3. Place the bowl in the appliance, turn on the “Extinguishing” program for half an hour. Rinse parsley, onion and dill, dry slightly and finely chop. Add to bowl. If you wish, you can put finely chopped garlic. Serve chicken with zucchini with fresh vegetable salad.

Recipe 4. Roast chicken with zucchini in a slow cooker

Ingredients

two chicken breasts;

100 ml of vegetable oil;

three zucchini;

• carrot;

  bulb;

  four tomatoes.

Cooking method

1. Separate the chicken breast from the bone, cut off the skin and rinse under running water. Pat dry with paper towels and cut the fillet into small pieces.

2. Peel and chop onions and carrots into thin strips. Remove the peel from the zucchini and cut them into circles. Place on a plate and sprinkle lightly with salt.

3. Pour oil into the pan of the appliance and heat it slightly in the “Frying” mode. Put the carrots and sauté for a couple of minutes, then add the onion and continue to fry, stirring constantly, until soft. Lay the roasted vegetables on a plate.

4. Put the pieces of chicken breast into the multicooker bowl, salt and fry, stirring, until a delicious crust.

5. Spread zucchini mugs on the meat. Season with spices and stir. Pour in half a glass of boiled water. Lay the roasted vegetables on top.

6. Scald the tomatoes with boiling water, remove the thin skin, cut the flesh into slices. Lay 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 kilogram of chicken fillet;

sea ​​salt;

400 g potatoes;

125 ml of meat broth;

300 g zucchini;

200 g of champignons;

carrot;

ground pepper;

two pods of bell pepper;

bulb.

Cooking method

1. My chicken breast under the tap, lightly dry it with napkins and cut into oblong pieces. We clean onions and carrots. Three large carrots. Chop the onion into quarter rings. We free the pepper from the tail and seeds. Cut it into strips, a centimeter thick. We remove the skin from the mushroom caps and cut the legs. Peel and wash potatoes. Mushrooms and potatoes cut into large cubes.

2. Pour oil into the bowl of the appliance and activate the “Baking” program. Lightly warm it up. Then lay out the pieces of chicken breast and fry, stirring constantly, for a quarter of an hour.

3. Add all the vegetables and mushrooms to the meat, mix and pour the broth. We switch the slow cooker to the “Stew” mode and cook the chicken with zucchini in the slow cooker for 25 minutes. At the end of the program, pepper and salt. Stir and activate the "Baking" function for ten minutes.

Recipe 6. Chicken with zucchini and rice in a slow cooker

Ingredients

half a kilogram of chicken thighs;

300 g zucchini;

bulb;

a glass of rice;

spices for chicken;

one and a half glasses of purified water;

a sprig of dried basil;

250 g carrots;

50 ml refined sunflower oil.

Cooking method

1. We wash the chicken thighs under the tap, dry them slightly with napkins and cut them along the joint.

2. Pour oil into the container of the device and lay out the chicken. We activate the "Frying" function for 20 minutes. Fry the meat for ten minutes, without closing the lid, until a delicious crust.

3. My zucchini and wipe with a towel. Trim both sides and cut in half lengthwise. Now we chop the zucchini in half rings, three centimeters thick.

4. We clean the carrots, wash them and cut them into circles, two centimeters thick. We chop the peeled onion in half rings.

5. Transfer the fried chicken to a plate, put the 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 mode for another seven minutes.

7. Put the fried chicken meat on top of the vegetables. Rinse rice until clear water and add it to the bowl with vegetables and meat. Pour in water, salt and season with spices. Stir, close the lid tightly and activate the “Pilaf” or “Rice” function. Ready for the beep. We set the time based on the recommendations for cooking on the packaging of rice.

Ripe zucchini must be peeled, as it can give the dish a bitter taste.

For cooking chicken with zucchini, it is better to take fillets, thighs or drumsticks.

Instead of water or broth, you can add tomatoes to the dish.

Slice the zucchini just large enough to keep their shape while cooking.

With the onset of summer, the menu of the home table becomes more diverse. Mainly due to various vegetables. Today we will talk about a very healthy and proper dish that is easy to prepare and that everyone will definitely like. This is a vegetable stew.

There are many recipes for various stews. Just imagine all the variations that can be made from naturally occurring vegetables, meats, herbs and sauces. But all these recipes have one thing in common - the basis of stewed vegetables. It is stewed vegetables that play the “first violin” here, so it is very important to choose a combination of them that would fit perfectly into your idea of ​​\u200b\u200bdelicious food.

Personally, I like just such a composition of vegetable stew, where there are potatoes, carrots, zucchini and tomatoes, and as a delicious “bonus” - pieces of the most tender and juicy chicken fillet. How to make chicken in vegetable stew remain juicy and tender, I will tell you in the course of cooking.

I decided to implement this recipe for vegetable stew with zucchini and chicken in a slow cooker. Firstly, the heat came on and I didn’t want to heat the pan (and stand over the stove, although not for long). And secondly, vegetable stew in a slow cooker, in my opinion, is tastier.

Ingredients:

• 2 large potatoes
• 2 medium carrots
• 2 young medium squash
• 2 medium tomatoes
• 2 garlic cloves
• 0.5 chicken breast
• 1 glass of water
• Bay leaf
• 3 tablespoons flour
• 50 ml sunflower oil
• 0.3 tablespoon salt
• 0.3 teaspoon ground pepper

How to cook vegetable stew with zucchini

Today's recipe for vegetable stew with zucchini suggests the presence of meat, namely chicken, so I want to clarify a little on this issue. If you wish, you can cook stew according to this recipe without meat at all, the taste of the dish will not suffer from this. You can take any parts of the chicken, even with bones, but in this case, the chicken should be finely chopped into portioned pieces. Why chicken and not pork or beef? You can take any meat, but the cooking time for vegetable stew will double or even triple. Therefore, chicken and period.

Wash half of chicken breast (chicken fillet) and cut into large cubes. Put 4 tablespoons of flour into a deep plate and add pieces of meat. Dredge chicken in flour on all sides. Thanks to this “trick”, the chicken will retain maximum juiciness, because when it is fried, the flour, as it were, “seals” the liquid in the meat.

We turn on the slow cooker, select the “fry” mode, let it heat the bowl for a couple of minutes and add sunflower oil. We take refined oil, about 50 ml. In the process of preparing vegetable stew, the oil will combine with vegetable juices, salt, pepper, bay leaf aroma, and besides, we will add water a little later, and you will get a wonderful sauce or gravy.

We send the pieces of chicken fillet to the multicooker bowl and slowly fry the meat until light golden brown (about 10 minutes).

Clarification: the roasting process will take place with the multicooker lid open.

In the meantime, peel the carrots and potatoes. We cut the potatoes into large cubes, and the carrots into circles.

Add carrots and potatoes to the bowl of the multicooker to the chicken and continue to fry everything for another 5 minutes.

If you, like me this time, have young and fairly thin zucchini, then cut them into circles 5 mm thick. We cut specimens of large diameter into semicircles or quarter circles.

Cut two small tomatoes into small pieces along with the peel.

We send zucchini and tomatoes into the multicooker bowl. Add salt, ground pepper, bay leaf, a glass of water. Close the lid of the multicooker and switch the mode to “simmer”. We cook vegetable stew with zucchini and chicken until all the ingredients are fully cooked for about 20 more minutes.

After the vegetable stew with zucchini and chicken is ready, season the dish with garlic passed through a press and mix gently.

Serve vegetable stew with chicken hot or warm, always with a piece of bread. Bon appetit and see you soon!

Calories: Not specified
Cooking time: Not indicated

My favorite mode in the slow cooker is stewing, I especially like stewed chicken with zucchini and tomatoes. The recipe is simple and the result is amazing. In the summer, I try to combine meat with seasonal vegetables to the maximum, and with the advent of the first young zucchini, I definitely cook chicken with zucchini in a slow cooker. Until the season of real tomatoes has come, you can cook a dish with tomatoes from a jar, in season - with fresh tomatoes, for this I peel them, and then finely cut them. I don’t recommend stewing chicken in a slow cooker with “plastic” tomatoes from the supermarket - neither aroma nor taste, it’s better from a can, they are harvested in season and are very tasty, they give the dish the taste and aroma of fresh tomatoes. Although, of course, nothing compares to your own tomatoes from the garden, just choose very ripe and red tomatoes. You can also cook in a slow cooker.
Ingredients for 6-7 servings:

- 1 kg of chicken cut into large pieces (clay, thighs, wings in whole pieces);
- 400 g of young zucchini;
- 1 can of chopped tomatoes;
- 1 bulb of onion;
- 1-2 cloves of garlic;
- 1 tsp with a slide of salt;
- pepper to taste;
- 1 tsp thyme (you can take Provence herbs).

Recipe with photo step by step:

Place the chicken in the multicooker bowl. I do not use oils and fat, there is enough fat in the skin of the chicken, no more is needed. If you use chicken without skin, you can pour 1 tbsp. vegetable oil in a bowl. Set the Frying mode and the time to 45 minutes.

Fry the chicken on all sides until golden brown, without closing the lid.

Peel the onion and garlic. Cut the onion into half rings, finely chop the garlic. 5 minutes before the end of frying, add the onion and garlic to the chicken. Stir until the onion and garlic reach the bottom of the bowl.

Onions and garlic should be slightly fried and become soft.

Wash the zucchini, cut off the ends. If the zucchini has seeds, remove the skin and seeds. Cut the zucchini into slices. Put the zucchini on the chicken.

These are the tomatoes in the jar I take. There are other companies similar canned food.

Place the tomatoes on top of the zucchini and spread evenly.

Salt and pepper to taste, and sprinkle with thyme or herbs. I put just dried thyme sprigs on top. Close the lid of the multicooker, select the Extinguishing mode and set the time to 1 hour.

After an hour, open the lid of the multicooker and remove the herbs.

Mix everything carefully. The chicken is already cooked and the meat easily separates from the bones, so try not to damage it.

Serve with boiled rice, garnish with zucchini and drizzle with the resulting tomato sauce.
There is an excellent recipe for the first in the slow cooker