Potato stew with chicken and mushrooms in a slow cooker. Potatoes with chicken and mushrooms in a slow cooker

Stewed chicken with potatoes and mushrooms in a slow cooker, step by step recipe.

Previous master classes and recipes with photos on cooking in a slow cooker:

Porridge in a slow cooker

Pilaf in a slow cooker

Casserole in a slow cooker

The dish was cooked in the KAMBROOK multicooker using two modes: "Frying" and "Rice". The total cooking time is 1 hour. It will take you 10 minutes to prepare the ingredients. From the indicated amount of ingredients, four servings are obtained. You can also try this recipe in other brands such as Redmond, Polaris, Panasonic or Philips. It should work.

Ingredients for chicken in a slow cooker:

Chicken breast fillet - 470g Chanterelle mushrooms - 100g Potatoes - 400g Leek - 60g Olive oil - 80g Salt - to taste (approximately 1 teaspoon) Water - 1/2 cup

Basil for decoration

How to cook chicken in a slow cooker?

If the chicken breast has been frozen, defrost it. Carefully remove the skin from the chicken breast, if there are bones, then separate the meat from the bones. Cut the chicken fillet into cubes with a side of two centimeters.

Leek, its white part, cut into circles. Do not rush to throw away green leek stalks. They may well come in handy in the future for making vegetable broth. They can also be added to meat broth, it will only benefit from this and become more saturated.

Set the bowl in the slow cooker, pour olive oil into the bowl. Turn on the multicooker in the "Frying" mode. This mode only works when the lid is open. The total frying time is 30 minutes.

Lay out the chicken fillet. It must be fried for 10 minutes.

Sort the mushrooms carefully, rinse in plenty of water. For this dish, you can take almost any mushrooms. In autumn, when there is a large selection of fresh mushrooms, you can cook this dish with porcini mushrooms, boletus, boletus, saffron milk mushrooms, chanterelles. In winter, champignons and even oyster mushrooms are suitable. The taste of the finished dish will greatly depend on the type of mushrooms that you use. In this case, I suggest doing with chanterelles. They compare favorably with other mushrooms in that they remain untouched by worms due to the content in them of a special substance that destroys the eggs of worms and insects. Chanterelles, unlike other mushrooms, do not accumulate radioactive substances, but, on the contrary, contribute to the removal of radionuclides from the body. Chanterelles also increase immunity, help with inflammatory diseases, and they contain several times more vitamin A than carrots.

When the chicken is fried in a slow cooker, put the chanterelle mushrooms on it.

Saute the mushrooms with the chicken for another 10 minutes.

After 10 minutes, add the chopped leek to the contents and fry everything together for another 10 minutes.

While the frying process is in progress, peel the potatoes and cut them into large pieces.

When the signal for the end of the “Frying” mode sounds, turn off the multicooker. Put the potatoes in the bowl.

Salt. Pour water into the multicooker bowl.

Turn on the multicooker again, this time select the "Rice" mode, close the lid, press the "Start" button. The cooking time in this mode is 17 minutes. At the end of the cooking process, turn the lever on the lid to unlock it, open the lid.

The dish is ready. Can be served in serving bowls. Add a sprig of basil for garnish.

What else can you cook with chicken? Turns out there are a lot of recipes. And all because chicken goes well with many foods. Did you know that chicken can be cooked in the following ways:

Baked with buckwheat, steamed with vegetables and in sauce, fried with rice, chakhokhbili, in sour cream, with cabbage, with zucchini, stew, with pasta, whole, in the form of julienne, add to soup, fry in a pressure cooker - multicooker, in cream , with pineapple, with eggplant, stewing in foil, grilled chicken, with cheese, roasting in the sleeve, drumsticks, homemade roast, pie, in mayonnaise with French mushrooms, with tomatoes, with noodles, meat, with prunes, with beans , with pieces of apples, goulash, stew, jelly stuffed with garlic, chicken with a crust, pasta, cabbage soup baked with pearl barley, satsivi, borsch, in kefir, thigh, smoked, dietary, soufflé, risotto, shish kebab, breast, vermicelli, boiled, with gravy, with honey, with lentils, lagman, legs, with onions, with buckwheat, in dough, with oranges, solyanka, roll, in milk, marinated, with garnish, with broccoli, in batter, chicken cutlets, boiled, juicy with curry, saltison, carcass, with carrots, with mustard, kharcho, teriyaki, chicken broth, aspic, lasagna, steam chicken, beef stroganoff, chicken in tomato, baked, fricassee, with horns, pickle, on salt, breaded, with gelatin, cooking, lobio, with spaghetti, in pita bread, with milk, azu, marinade, funchose, with pumpkin, with peas, with pieces of ginger, paella, sauté, whole, deep-fried, under a fur coat, boiled pork, Chinese style, marucho , in breadcrumbs, in bacon, with dried apricots, bigus, beshbarmak, with lemon, chops, tobacco chicken, scrambled eggs, fried rolls with mushrooms, with millet. Chicken in the cartoon can be boiled, stewed, fried and even defrosted! As soon as our housewives do not experiment!

domisad.org

Chicken with potatoes and mushrooms in a slow cooker

Ingredients:

• Chicken breasts - 800 gr. (or other chicken parts)
• Mushrooms - 400 gr.
• Sour cream - 100 gr.
• Onions - 1-2 pcs.
• Potatoes - 5-6 pcs.
• Salt, seasoning
• Garlic
• Butter

How to cook chicken with potatoes and mushrooms in a slow cooker:

Wash chicken breasts (I peel off the skin), divide into 4 parts each.

Mushrooms (I have already boiled, frozen, if you have champignons, you don’t need to boil them) fry in vegetable oil in the “Baking” mode for 10 minutes.

Add onions to them and fry for another 10 minutes.

Salt, pour sour cream and mix everything.

Place a container with potatoes on top.

Close the multicooker lid and set the “Baking” mode for 30 minutes.

After the signal, check the readiness of the potatoes, this time was enough for me.

Now transfer the finished potatoes to another saucepan, add a piece of butter, chopped garlic and chopped herbs to it, mix everything thoroughly and let it brew.

Add chopped herbs and garlic to the bowl with chicken, mix, close the lid and let it brew.

Chicken with potatoes and mushrooms in a slow cooker is ready! :whistle:

Bon appetit!

For viewing, I offer another interesting recipe for cooking a duet dish in a slow cooker, everyone's favorite mashed potatoes with steamed cutlets

Best regards, Oksana.

Simple recipes for the slow cooker.

prostye-recepty-dlja-multivarki.ru

Recipes for delicious dishes from potatoes, chicken and mushrooms

Potato is the most popular vegetable loved by both adults and children. It can be fried, stewed, baked, and also used as an ingredient in a salad and, most importantly, it is always delicious. Now you will be convinced of it.

This dish is very popular, as it successfully combines different ingredients. It can be prepared both every day and for a holiday, it all depends on the additional ingredients that can be added during the cooking process.

Stewed potatoes are prepared from the following products: 7 medium-sized potatoes, 350 g each of chicken and mushrooms, a couple of onions, large carrots, 2 tbsp. spoons of tomato paste, and for frying take oil.

Cooking scheme:

• wash potatoes, peel and cut them into cubes. Grind the peeled carrots on a coarse grater. We put everything in a saucepan, add a glass of water and put on a slow fire;
• cut poultry meat into small pieces, fry until golden brown and transfer to a saucepan;
• cut the onion into half rings, and the mushrooms into slices, and then fry in vegetable oil and add to the pan along with tomato paste. Mix everything and cook for 15-20 minutes.

This dish is popular as a snack, and its taste is not inferior to restaurant options. Using potatoes, chicken, and champignons, we get a recipe for a full hearty meal. You can cook in cocottes, pots and a large dish.

Take the following ingredients: 350 g chicken, 225 g potatoes, 420 g champignons, onion, 175 g sour cream, 15 g flour, 430 g cheese, butter, salt and pepper.

Julienne is prepared like this:

• Boil the meat until tender in salted water and cut into small pieces. Cut the onion with mushrooms and fry them in hot oil. We chop the peeled root crops with sticks;
• fry the flour in a pan, add sour cream, salt and pepper. We mix everything well and keep it on fire until everything boils;
• Pour the prepared products with sauce and simmer over low heat for 15 minutes. Then close the lid and put in a preheated oven;
• after 15 min. sprinkle the julienne with grated cheese and put it back in the oven for a few minutes to melt it.

Another way to cook a tasty and juicy dish using a slow cooker. Miracle technology allows you to simplify and speed up the cooking process. In addition, there is a mode in the slow cooker that keeps the temperature of the cooked dish for a long time.

We use the following products: 550 g of potatoes, 320 g of mushrooms, 550 g of chicken meat, one onion, tomatoes in their own juice, salt and pepper.

Cooking steps:

• Pour vegetable oil into the multicooker bowl. We chop the onion in half rings and lay it on the bottom;
• cut the poultry meat into small pieces and add to the onion. Then put the sliced ​​\u200b\u200bchampignons;
• cut the potatoes into slices, put them in a bowl, and then salt everything, pepper and mix well;
• close the lid of the multicooker and cook in the "Extinguishing" mode. When the potatoes become soft, add some tomatoes in their own juice or tomato juice. Stir, salt, pepper and bring to readiness with the lid open.

A dish of meat and potatoes, complemented by champignons, is a great option for any table. Chicken goes well with fried potatoes, and the addition of mushrooms makes this dish appetizing and very flavorful.

A set of products: 7 medium potatoes, 55 g of chicken, one onion, 350 g of fresh champignons, laurel, spices and sour cream.

Cooking scheme:

• chop the onion, cut the mushrooms into slices and lightly fry in hot oil. We cut the meat into small pieces, add to the onions and champignons, and cook for another 20 minutes;
• cut the potatoes into small cubes and fry in a separate pan. Pour 250 ml of water. We put prepared mushrooms with meat, laurel, spices and salt to the root crops. Cover with a lid and simmer for half an hour. Fried potatoes are ready. Sprinkle dill on top and serve.

This dish is a festive table dish, but you can cook it for the next dinner. The recipe is simple and even a novice hostess can do it.

The salad is prepared from the following products: 2 small potatoes, 550 g mushrooms, a couple of onions and medium carrots, 550 g chicken, 4 eggs, 300 g cheese, mayonnaise, salt and herbs for decoration.

Cooking scheme:

• peel and boil the potatoes, and then three of them on a grater. We chop the mushrooms and fry in oil, and then salt and pepper;
• Peel onions and carrots, chop and fry until tender. Drain in a colander to drain the oil. Boil the meat with the addition of salt, pepper and bay leaf, and then cut into cubes. Boil the eggs and three of them on a coarse grater and grind the cheese in the same way;
• all prepared products are laid in layers in a deep transparent dish in the following sequence: potatoes, mushrooms, chicken, onions and carrots mixed together, eggs and cheese. Spread each layer with mayonnaise. Top with parsley sprigs and sprinkle with dill.

This dish will not leave anyone indifferent. It turns out very appetizing and juicy. If desired, the dish can be supplemented with vegetables or make an original sauce.

A set of products: 800 g of chicken breast and champignons, 10 medium potatoes, 180 g of cheese, one onion, 225 kg of sour cream 20%, 1 tbsp. a spoonful of flour, salt, ground pepper and dried dill to taste.

Cooking method:

• Boil washed potatoes in skins until half cooked. Wash poultry meat, remove fat and films, and then cut into medium-sized bars. Divide the peeled mushrooms into quarters, and clean the onion and cut into cubes;
• in a preheated pan over high heat, fry the chicken pieces for 3-5 minutes, put them on a plate and cover with a lid to keep warm;
• In the pan where the chicken was fried, add oil and fry the onion until golden brown. Then we lay the mushrooms and cook them over medium heat for 20 minutes. until complete evaporation of the liquid;
• add a spoonful of flour to the finished mushrooms and mix thoroughly so that lumps do not form. Immediately add sour cream, mix and spread the fried breast. Salt, add pepper and dried dill. The resulting mass is laid out in a greased baking dish;
• then put the boiled potatoes, chopped on a grater, and sprinkle with cheese on top. We send the form to the oven, heated to 200 degrees, for 30-40 minutes. A dish with chicken, mushrooms and potatoes is ready, and it is served hot.

From these products you can make a pie, this is another masterpiece of culinary art. It is cooked in the oven, so you will need a baking dish.

Ingredients: 0.5 kg of puff pastry (can be frozen from the store), egg, 0.5 kg of pitted chicken, 4 potatoes, onion, 400 g of champignons, basil, thyme, marjoram, oregano.

Cooking scheme:

• divide the defrosted dough into two unequal parts, and roll out the layer for the lower cake a couple of centimeters larger than the bottom, and the upper one is the same size as the shape;
• we prepare the filling, for which we boil meat and potatoes in their uniforms. We clean and rub the potatoes on a coarse grater, and cut the chicken into plates. Fry chopped onion in a frying pan, add mushrooms and bring to readiness. We mix all the products for the filling and put seasonings to taste;
• we take the form, cover it with parchment paper and lay out a layer of dough, and then the filling and close the top cake. We fasten the edges of the dough, grease the top with an egg and prick in several places with a fork to release steam. We put in an oven preheated to 200 degrees for 40 minutes. When the crust is browned, the cake is ready.

Now you will not have any problems with what to cook for your family for dinner or for a festive table.

Thanks to the presented step-by-step instructions, even novice housewives should not have problems with cooking.

mjusli.ru

Potatoes with mushrooms in a slow cooker are better than in a pan. Recipes for potatoes with mushrooms in a slow cooker: fried, stewed, baked

A minimum of food and very little time, and your family will be full.

Potato with mushrooms in a slow cooker is a tasty, fragrant and satisfying dish that can be diversified by adding different ingredients to it.

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

Potatoes are peeled and cut into small pieces. Mushrooms are also cleaned, rinsed, slightly dried and crumbled with plates. In a bowl, heat the oil in the frying mode. Lay out the chopped potatoes. Fry until half cooked. Then add the chopped onion and mushrooms, mix and cook until the potatoes are soft.

Mushrooms can be used fresh, dried or frozen.

If you are preparing a lean dish, you can diversify it by adding vegetables, herbs, pickles, or several types of mushrooms.

Potatoes with mushrooms in a slow cooker are also prepared with pork, beef, poultry, sausages or minced meat. The dish can be baked, stewed or fried.

Stew potatoes with mushrooms in a slow cooker, adding a little broth, water, or sauce based on cream, sour cream or tomato.

Baked potatoes with mushrooms in a slow cooker, laying out all the ingredients in layers.

Time is calculated based on the products used and the method of preparation.

The dish is seasoned with spice mixtures for potatoes, mushrooms or roasts.

Recipe 1. Potatoes with mushrooms in a slow cooker

Ingredients

potatoes - 800 g;

ground pepper;

forest mushrooms - 300 g;

salt;

large onion;

vegetable oil - 120 ml.

Cooking method

1. We sort, clean and wash the mushrooms. Large specimens are cut in half or crumbled into quarters.

2. Pour sunflower oil into the bowl of the device and spread the mushrooms. We start the “baking” mode for 65 minutes. We do not cover the lid and fry the mushrooms, stirring, until all the moisture has evaporated, and they are covered with a delicious crust.

3. We clean the onion, rinse and crumble in half rings. 20 minutes after turning on the program, add the onion to the mushrooms. Pepper, mix and fry for five minutes, with the lid open.

4. Peel the potatoes, wash and cut into bars. We put the device in the bowl and mix. Now we lower the lid and fry for about 20 minutes. Then we open the lid, mix the potatoes with mushrooms, and cook until the end of the program. Serve the finished dish with sour cream, garnished with fresh herbs.

Recipe 2. Potatoes with mushrooms and chicken in a slow cooker

Ingredients

potatoes - six tubers;

ground pepper;

two bulbs;

400 g frozen mushrooms;

30 g butter.

sea ​​salt;

100 g sour cream;

chicken fillet - 800 g;

2 cloves of garlic.

Cooking method

1. Rinse the chicken fillet under running water, if there is skin, cut it off. Strip the meat from the film, dry it and cut into medium-sized pieces.

2. Defrost the mushrooms and fry in the “baking” mode in vegetable oil until all the released juice has evaporated.

3. Peel the onion, chop a quarter into rings and add to the mushrooms. Fry everything together, stirring, for ten minutes.

4. Add the chopped chicken fillet to the bowl and fry, stirring, until the meat brightens.

5. Peel the potatoes and wash well. Cut the vegetable into slices and add it to the bowl with chicken and mushrooms. Pour the contents with sour cream and put the chopped garlic. Pepper and salt the contents. Stir.

6. Cook the dish by activating the “baking” function for forty minutes. Close the lid. Serve on its own with pickled or fresh vegetables.

Recipe 3. Stewed potatoes with mushrooms in a slow cooker with pork

Ingredients

kitchen salt;

pork - 400 g;

potatoes - six tubers;

black pepper;

dried mushrooms - 100 g;

carrot;

bulb;

tomato paste - 30 g;

sour cream - 250 g.

Cooking method

1. Shred the peeled onion in half rings. We clean the potatoes, wash and chop with bars. Three peeled carrots.

2. Put the dried mushrooms in a deep bowl and fill them with hot water so that the liquid completely covers them. Soak the mushrooms for ten minutes.

3. We wash the pork tenderloin, dry it with napkins and cut it into small pieces.

4. Put half of the chopped onion into the bowl of the device, lay the pork on top. We take out the mushrooms from the water and lay them on top of the meat. We lay half the potatoes, on top of a layer of onions and the remaining potatoes.

5. We combine sour cream with tomato paste, pepper, salt and lightly dilute with drinking water. Stir and pour the contents of the bowl with the sauce. We close the device and start the “extinguishing” program for an hour. Then we cook for another half an hour in the “steamed” mode.

Recipe 4. Potatoes with mushrooms and minced meat in a slow cooker

Ingredients

seven potatoes;

200 g of champignons;

black pepper;

a quarter of a pack of butter;

onion head;

sour cream - 50 g.

kitchen salt;

250 g of mixed minced meat.

Cooking method

1. Wash the champignons, lightly dry and chop into thin plates. Peel the onion from the husk and cut into half rings. Combine mushrooms with onions and put in a bowl. Drizzle with vegetable oil and fry all 15 minutes.

2. Now put the minced meat to the mushrooms, put the butter and continue to fry for another ten minutes, stirring vigorously so that the minced meat does not gather in large pieces.

3. Peel and wash potatoes. Cut into large chunks.

4. Add potatoes when the minced meat is completely cooked. Sprinkle with spices and stir. Fry for 15 minutes, then add sour cream diluted with water. Stir.

5. Close the lid and start the baking program. Cook another 45 minutes. Serve potatoes with mushrooms in a slow cooker with vegetable salad.

Recipe 5. Potatoes with mushrooms in a slow cooker with cream

Ingredients

champignons - 400 g;

salt - 10 g;

potatoes - one and a half kilograms;

hops-suneli - 5 g;

three large onion heads;

vegetable oil - 175 ml;

10% cream - 200 ml.

Cooking method

1. Sort and clean the mushrooms. Put in a colander and rinse. Dry lightly on paper towel and cut each in half lengthwise.

2. Peel the potatoes, wash them under the tap and cut into large pieces. Remove the skin from the onion and coarsely chop it.

3. Pour oil into the bowl of the device and heat it in the “frying” mode. Put the onion on the bottom and fry it until lightly browned. Add champignons to the onion and cook for another five minutes, season with salt.

4. As soon as the liquid evaporates, put the potatoes to the mushrooms and fry, stirring, for the same amount of time. Salt again, and pour everything with cream. Cook in simmer mode, stirring occasionally, for forty minutes, with the lid closed. Serve the dish, garnished with sprigs of greenery.

Recipe 6. Potatoes with mushrooms in a slow cooker with tomato sauce

Ingredients

any mushrooms - 300 g;

Bay leaf;

vegetable oil - 125 ml;

three bulbs;

black pepper;

flour - 30 g;

salt;

tomato paste - 60 g;

fresh herbs.

Cooking method

1. Sort the mushrooms, clean, wash and boil until tender. Throw on a sieve and cool. Cut in any way.

2. Peel potatoes and onions. Wash vegetables and cut into strips.

3. Heat a frying pan with a little oil and fry the onion in it until golden brown. Add flour and stir vigorously. Put the tomato paste, stir and keep on fire for a few more minutes.

4. Heat vegetable oil in the pan of the device. Put potatoes in it. Fry for ten minutes, stirring vigorously. Switch the device to the "stewing" mode and add the mushrooms. Pour everything with tomato sauce and salt and season with spices. Cook the dish for forty minutes. Serve potatoes with pickled or fresh vegetables.

Recipe 7. Baked potatoes with mushrooms in a slow cooker with cheese

Ingredients

champignons - half a kilogram;

eight potatoes;

bulb;

sea ​​salt;

200 g of cheese;

Cooking method

1. In the capacity of the multicooker, heat the vegetable oil. Peel the mushrooms, rinse, dry and chop into thin slices. Saute mushrooms, stirring constantly, for 5 minutes. Salt in the process. Transfer cooked mushrooms to a plate.

2. Pour the oil back into the bowl. Wash the peeled potatoes and cut into thin circles. Put a layer of potatoes on the bottom, season with spices, salt and brush with sour cream.

3. Put a layer of fried mushrooms on the potatoes. Brush it with sour cream too. Sprinkle generously with grated cheese. Lower the lid. Turn on the "baking" mode. Cook potatoes for forty minutes. Serve with pickles or fresh vegetables.

So that the potatoes do not turn into porridge during the stewing process, fry them first until half cooked in the “frying” mode.

Soak mushrooms for a while in hot water to get rid of all harmful substances.

Leave the potatoes in the heating mode for half an hour so that the taste and aroma of the dish is fully revealed.

Wash potatoes well before slicing to remove excess starch.

Potatoes, mushrooms and chicken are absolutely safe ingredients for preparing a delicious meal for the whole family. In a slow cooker, this dish turns out tasty and juicy, and it took me a little more than an hour to cook it.

I improved the recipe a bit by adding cheese and fresh tomatoes instead of tomato sauce. It turned out very tasty.

What we need:

potatoes - 300 gr
chicken fillet - 450 gr.
champignons - 300 gr
onion - 1 pc.
fresh tomatoes - 3 pcs.
salt, spices pepper to taste.

Recipe:

1. We wash and clean the mushrooms in a convenient container. We leave them for later. I prefer to fry them separately and then add them to the potatoes to taste. This is true if you have small children.

2. Cut the potatoes into small cubes and the chicken into neat pieces. We mix.

3. Lubricate the bottom of the multicooker with oil and, in the “Baking” mode, fry the onion cut into half rings a little. Then add chicken and potatoes to it and mix well. Add spices to taste, salt. We turn on the “Baking” mode for 60 minutes. If you want to immediately mix potatoes with mushrooms, then add chopped champignons.

4. I didn't have tomato sauce, so I used fresh tomatoes as an alternative. It is desirable to clean them, but it is not so easy to do if you do not know a little secret. In order to easily peel fresh tomatoes, all you need to do is put them in boiling water for a minute. After that, the skin comes off very easily and it remains only to suppress them. Of course, you can not peel the tomatoes, but just chop them finely - for an amateur.

5. After the potatoes are softened, about 15-20 minutes before the end of the program, add thinly sliced ​​\u200b\u200bcheese and our impromptu tomato sauce on top. Delicious potatoes are ready.

Bon appetit!

Made in a Panasonic SR-TMH18 670W multicooker.

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Date: 2013-07-11

Ingredients:

• Chicken breasts - 800 gr. (or other chicken parts)
• Mushrooms - 400 gr.
• Sour cream - 100 gr.
• Onions - 1-2 pcs.
• Potatoes - 5-6 pcs.
• Salt, seasoning
• Garlic
• Butter

How to cook chicken with potatoes and mushrooms in a slow cooker:

Wash chicken breasts (I peel off the skin), divide into 4 parts each.

Mushrooms (I have already boiled, frozen, if you have champignons, you don’t need to boil them) fry in vegetable oil in the “Baking” mode for 10 minutes.

Add onions to them and fry for another 10 minutes.

Salt, pour sour cream and mix everything.

Place a container with potatoes on top.

Close the multicooker lid and set the “Baking” mode for 30 minutes.

After the signal, check the readiness of the potatoes, this time was enough for me.

Now transfer the finished potatoes to another saucepan, add a piece of butter, chopped garlic and chopped herbs to it, mix everything thoroughly and let it brew.

Add chopped herbs and garlic to the bowl with chicken, mix, close the lid and let it brew.

Chicken with potatoes and mushrooms in a slow cooker is ready! :whistle:

Time: 100 min.

Servings: 4

Difficulty: 3 out of 5

Cooking appetizing potatoes with chicken and mushrooms in a slow cooker

The best and fastest way to cook a dish is a combination of a side dish and a meat part. In this case, it will turn out not only hearty and rich, but also quickly cooked.

Potatoes are considered one of these dishes. Appetizing, saturated with the aroma of chicken fillet and mushrooms, soft potatoes are something that is missing on many tables during lunch or dinner.

But sometimes you really want to treat yourself to a tasty and healthy dish that will give the body strength and energy. Potatoes with fresh mushrooms and tender fillets are surprisingly tasty and nutritious. Therefore, such a dish enjoys considerable success among current housewives.

To reduce the time for cooking, it is recommended to use modern kitchen appliances that will allow you to quickly and without any difficulties prepare a dish.

In addition, cooking stewed potatoes does not require knowledge of certain skills and abilities that might be needed when cooking.

Potato with chicken breast and fresh mushrooms turns out to be especially tasty if it is supplemented with some products:

• bell pepper
• tomatoes or tomato paste
• carrot
• garlic
• olives

The addition to the dish plays an important role, because any product can radically change the taste of stewed potatoes, as well as complement it in the best way.

Everyone knows the traditional recipe for this dish, which includes any meat, potatoes and roasted vegetables. This recipe is considered modern, as mushrooms, sour cream and chicken breast are used for its preparation.

What is the dish usually served with?

The classic recipe is served on its own. However, many supplement it with sour cream or mayonnaise. You can also add these dressings to a dish with mushrooms, as well as fresh herbs and a piece of butter.

Since the dish turns out to be slightly liquid, it should be served with bread, garlic, chopped vegetables and lard.

• Do not use new potatoes, as they will fall apart quickly and the dish will turn out thick.
• Chicken breast should not be completely thawed before cooking, as it will be quite difficult to cut into small pieces.
• Onions and carrots are essential components for this recipe.
• Mushrooms should be taken fresh. Mushrooms, chanterelles, oyster mushrooms and other soft species are suitable.
• Mushrooms should be taken as much as the recipe requires, since the main taste of the finished dish will be based on this particular product.
• Instead of chicken breast, you can take any meat, for example, drumstick or thigh.
• Instead of water, it is recommended to use salted chicken broth.
• It is not recommended to fry all the ingredients at once, as they will cook unevenly and will not acquire the taste that should result.

Strictly following the recipe, you will get a nutritious, tasty and healthy dish that the whole family will certainly enjoy.

Cooking method

This option is not considered a classic recipe, so it can be supplemented with your own products and spices.

Ingredients:

Step 1

Wash the chicken meat under running water and cut into small cubes.

Step 2

We wash the mushrooms, cut out the root of ugly places. We cut this product into thin plates and fry in butter for 10-15 minutes (roasting is carried out on the “Baking” program).

Step 3

We clean the onion and carrot, wash and cut into cubes (if desired, carrots can be rubbed on a grater).

Step 4

Peel the potatoes and cut into half rings. If you want the dish to turn out more liquid, the potatoes should be cut into cubes. Then rinse under water and let drain.

Step 5

Add sliced ​​​​carrots and onions to the mushrooms, and fry the food for 10 minutes in the same mode. If the mushrooms have absorbed all the oil, you need to add it to the bowl so that the vegetables do not turn out dry.

Step 6

We shift the chopped chicken breast into the bowl and fry the components again for 10 minutes.

At the end of cooking, lay out the potatoes, add sour cream, salt and pepper the dish and pour a glass of water or meat broth. Thoroughly mix the ingredients and cook the dish for 1 hour on the "Stew" program.

Immediately after cooking, sprinkle the potatoes with herbs and spread the finely chopped garlic. Close the lid and let it brew for 10-15 minutes, during which you can prepare the plates.

As you can see, chicken with potatoes and fresh ones is easy to prepare. True, it takes a lot of time to fry the components, but the dish turns out “two in one”.

Try to cook stewed potatoes in a slow cooker yourself, and you will be surprised at the result.

See another version of this dish in the video below:

Stewed potatoes with mushrooms in a slow cooker is a tasty and quick second dish that is perfect for serving at home for lunch or dinner. Potatoes in this recipe are used as the main and quite nutritious ingredient. Therefore, the finished dish is very satisfying.
You can serve potatoes stewed with mushrooms in addition to fresh vegetable salads, as well as meat or fish delicacies.
In order to speed up and facilitate the cooking process, we will use a slow cooker. If your slow cooker does not have a pressure cooker function, then this dish will take about 45 minutes to cook. In a multicooker-pressure cooker, it will be ready in 20 minutes.

Taste Info Second potato dishes / Stewed potatoes

Ingredients

• Potato - 1 kg;
• Champignons - 250 g;
• Onion - 2-3 pcs.;
• Carrot - 1 pc.;
• Vegetable oil - 3 tablespoons;
• Salt;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Water - 750-1000 ml.

How to cook stewed potatoes with mushrooms in a slow cooker

Prepare the vegetables needed for the stir-fry.
To remove all the dirt from the carrots, wash the root crop under running water using a steel kitchen scouring pad. Then cut the carrot into pieces of arbitrary shape. Peel the onion, chop it into half rings or cubes. Place the prepared root vegetables in the multicooker bowl and turn on the "Frying" program. Pour in sunflower oil. Stirring with a silicone spatula, fry the onion and carrots for 2-3 minutes, until soft.

Prepare the mushrooms. It can be oyster mushrooms, champignons or forest ones. If you use forest mushrooms, they must be thoroughly washed, removing all rubbish. Before using forest mushrooms, they are pre-boiled for an hour. Our recipe uses mushrooms. They should also be washed under running water. You can peel them if you like. Cut the mushrooms into large pieces along with the leg. Add to fried vegetables. Stir and fry for another 3-4 minutes. Turn off the program "Frying".

Roughly cut the peeled potato tubers into large slices. Add to mushrooms. Then season to taste with salt, ground black pepper and bay leaf. If you have your favorite spices for cooking potatoes, use them too.

In order for the dish to cook faster and at the same time retain the maximum amount of vitamins, pour the ingredients with hot water. Stir. Close the multicooker lid. If you have a multicooker-pressure cooker, start the Stew/Vegetables program for 20 minutes. The dish will be cooked under high pressure. In a conventional multicooker, turn on the “Extinguishing” program for 50 minutes.

Potato with mushrooms in a slow cooker is ready.

The dish turns out incredibly juicy and fragrant. In order for it to fully reveal all its taste qualities, leave it before serving for half an hour in the “Heating” mode. Bon appetit!