Chicken fillet with mushrooms in a slow cooker recipes. Chicken with mushrooms in a slow cooker - the perfect combination

Mushrooms are digested rather difficult, so it is better to cook them with dietary meat Chicken.

It turns out enough hearty meal but without being too heavy. Depending on the method of preparation, chicken with mushrooms can be served on festive table.

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

To cook chicken in a slow cooker, you can use any of its parts, or a whole carcass, if you cook stuffed bird. But most often this dish is prepared from breast or fillet.

Mushrooms use any, depending on the season. It can be mushrooms or oyster mushrooms that you have collected, and purchased champignons. The taste of the dish will not suffer from this. Chicken is cooked with fresh, frozen or dried mushrooms. The latter are soaked for two hours before cooking. boiled water.

To make chicken with mushrooms in a slow cooker with a delicate, creamy taste, it is stewed in cream or sour cream. In addition, herbs and spices are added to the dish so that it is fragrant and not bland.

Recipe 1. Chicken with mushrooms in a slow cooker with sour cream

Ingredients

450 g chicken fillet;

black pepper;

450 g mushrooms;

200 g sour cream;

two-thirds drinking water;

bulb;

• 60 ml vegetable oil;

  a bunch of greens;

  5 g chicken seasoning.

Cooking method

1. Rinse the chicken fillet under the tap, pat it dry with napkins and cut into medium slices.

2. Wash the mushrooms well and clean with a brush so that there is no dirt left. Trim the legs and chop them into strips.

3. Peel and finely chop the onion. Rinse the greens, shake off and chop.

4. Start the appliance in the "frying" mode and heat the oil in it. Add the onion and sauté, stirring with a wooden spatula, until soft.

5. Now add the chopped chicken and cook, stirring, for about ten minutes. Do not lower the lid.

6. Put the mushrooms in the meat and mix. Cook until all the moisture from the mushrooms has evaporated.

7. Dilute sour cream with water, add flour to this mixture and beat well so that there are no lumps. Pour the chicken with mushrooms with the resulting sauce and switch the device to the “stew” mode for forty minutes.

8. After ten minutes, add greens, season with salt, spices and pepper, mix and cook for another half hour. Serve with a side dish of potatoes or pasta.

Recipe 2. Chicken with mushrooms in a slow cooker with cream

Ingredients

half a kilogram of chicken fillet;

a piece of butter;

300 g of champignons;

vegetable oil;

bulb;

a glass of cream;

black pepper;

a bunch of greens;

Cooking method

1. Peel the onion and cut it into cubes or feathers. Pour vegetable oil into the container of the device, put the onion, mix and start the “baking” program for forty minutes.

2. Rinse the chicken fillet under the tap and cut into bars. When the onion is browned, add chicken and flour to it, season everything with pepper and salt. Mix well and cover.

3. Wash the mushrooms, finely chop and add to the chicken. Pour everything with cream, put a piece of butter and season with spices. Lower the lid and cook until you hear a beep. Then add finely chopped greens and leave the dish in the heating mode for 20 minutes. Serve with a side dish of buckwheat or potatoes.

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

Ingredients

kilogram of chicken legs;

five large champignons;

• large carrot;

  40 ml vegetable oil;

  two bulbs;

  100 ml soy sauce.

Cooking method

1. Chicken legs wash, dry with napkins and cut into joints.

2. We start the device in the “baking” mode for forty minutes. Pour vegetable oil into the bowl and heat it up. We spread the chicken and fry, closing the lid, ten minutes.

3. We clean the onion and finely chop it. Coarsely three peeled carrots. We clean the mushrooms with a brush, rinse, dry and cut into small slices.

4. Add mushrooms and vegetables to the chicken, mix and fry for a quarter of an hour.

5. Pour in soy sauce, salt a little and season with spices. Stir, lower the lid and cook until the end of the program. Serve chicken with mushrooms in a slow cooker with a side dish of potatoes or spaghetti.

Recipe 4. Chicken with mushrooms in a slow cooker under a cheese crust

Ingredients

800 g chicken fillet;

a small bunch of greens;

half a kilogram of champignons;

half a kilogram of potatoes;

vegetable oil;

two bulbs;

300 g cheese.

Cooking method

1. Turn on the device in the "extinguishing" mode. Pour vegetable oil into a container and heat it up.

2. Peel the onion and chop into thin half rings. Wash the chicken fillet, pat dry and finely chop. Put the onion with meat in the heated oil and mix.

3. Wash the mushrooms and cut into quarters. Peel potatoes, wash and cut into cubes. Coarsely grate the cheese.

4. Layer the mushrooms, onions, and potatoes over the fried chicken. Salt each layer and crush with dried herbs. Sprinkle the top with cheese shavings. Close the lid and cook without changing the mode for forty minutes. Sprinkle the finished dish with chopped herbs and serve as independent dish.

Recipe 5. Stuffed chicken in mushroom sauce

Ingredients

chicken carcass - 1.5 kg;

mushroom broth;

rice - a glass;

dried mushrooms- 200 g;

sour cream - 50 ml;

butter- 30 g;

flour - 40 g;

two bulbs.

Cooking method

1. Soak mushrooms in cold water for a couple of hours, then boil in a saucepan and drain in a colander. Cool and twist the mushrooms through a meat grinder or chop in a blender. Add two tablespoons to the broth minced mushroom.

2. Start the device in the “baking” mode and heat the oil in it. Fry the finely chopped onion for five minutes. Transfer the fried onion to a plate.

3. Put the washed rice into the bowl, fill it with water, salt and cook until tender in the “buckwheat” mode. Add butter and stir.

4. Cut off the wings, legs to the thigh from the chicken carcass and remove the skin. Cut off the meat from the legs and twist through a meat grinder.

5. Mix the cooled rice with mushroom and minced meat, add onion fry, salt and mix. Fill the cavity of the chicken with the resulting filling and sew up all the holes with threads.

6. Wash the container of the device, wipe it dry and grease the bottom with oil. Put the stuffed chicken in it and cook in the “baking” mode for 20 minutes. Then turn over and cook for the same amount of time.

7. Add cream or sour cream to the mushroom broth with mushrooms and cook over low heat for about ten minutes. If the sauce is runny, you can add some flour. Serve the chicken, watering mushroom sauce.

Recipe 6. Julienne with chicken and mushrooms in a slow cooker

Ingredients

chicken fillet - half a kilogram;

vegetable oil;

champignons - 300 g;

garlic - four cloves;

black pepper;

cheese - 100 g;

• flour - 70 g;

  cream - a glass.

Cooking method

1. Start the device in the baking mode and fry the flour in a dry bowl until golden brown.

2. Peel the onion. Wash the mushrooms with a brush. Chop onion with mushrooms into small cubes.

3. Remove the flour from the multicooker, pour a little oil into it and fry the onion for ten minutes.

4. Add champignons to the onion and fry for another five minutes. Wash the chicken fillet, dry with napkins and cut in small pieces. Add the chicken to the mushrooms and fry everything together, stirring, for another 15 minutes.

5. Sprinkle the meat with mushrooms with fried flour, pour in the cream and mix vigorously so that there are no lumps.

6. Pepper julienne, salt and add finely chopped garlic. Mix and sprinkle everything with cheese chips. Cook without changing the mode for another quarter of an hour.

Recipe 7. Chicken curry with mushrooms and vegetables in a slow cooker

Ingredients

600 g chicken breast;

soy sauce;

10 g sun-dried tomatoes;

onion and dill greens;

10 g of garlic;

new potatoes;

10 g fresh pepper Chile;

Cherry tomatoes;

10 g each of fresh thyme and rosemary;

Champignon;

• 10 g of kitchen salt;

  10 g of a mixture of peppers.

Cooking method

1. Wash the chicken breast and dry it with napkins.

2. Olive oil combine with thyme, spices, chili, grated carrots and finely chopped garlic. Mix thoroughly. Pour the marinade over the meat and leave for at least an hour.

3. Pour some curry into the dry bottom of the bowl and sea ​​salt. Salt the meat. Put pickled on top of spices chicken breast.

4. Wash the mushrooms, dry and cut into plates. Lay on your chest. Then add cherry tomatoes.

5. Wash young potatoes with a stiff brush and cut small tubers into four parts. Put in a bowl. Add finely chopped onion and dill to this.

6. Water the dish soy sauce. Lower the lid and run the “rice” mode for an hour. Put the vegetables on a plate, put the chopped breast on top.

If you are using dried mushrooms, be sure to soak in cold water for two hours.

Thoroughly clean and rinse wild mushrooms so that no dirt and sand remain.

Cook chicken with mushrooms in modes in which the dish will languish.

If you are preparing a dish domestic chicken, increase the cooking time by half an hour.

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Step by step cooking recipes different parts chicken with sauces and mushrooms in a slow cooker

2017-11-08 Ekaterina Lyfar

Grade
prescription

2249

Time
(min)

servings
(people)

In 100 grams ready meal

14 gr.

4 gr.

carbohydrates

3 gr.

125 kcal.

Option 1: Classic recipe for chicken with mushrooms in a slow cooker

Mushrooms are a heavy food. But in combination with chicken, they are more easily absorbed by the body. Plus, it's incredibly delicious. full meal, it does not require an additional garnish. You can cook it in a slow cooker. To do this, you need to make a minimum of effort, even novice cooks will cope with the classic recipe.

Ingredients:

• Fillet - 500 g;
• Mushrooms - 200 g;
• Bulb;
• Carrot;
• Oil - 20 ml;
• Flour - 20 g;
• Sour cream - 50 g;
• Salt, pepper, dill.

Step by step recipe for chicken with mushrooms in a slow cooker

Peel the vegetables, cut into cubes.

Fry the onions and carrots in hot oil in the "Baking" mode.

Rinse the fillet, cut into medium-sized cubes. Add it to vegetables.

Cut if necessary large mushrooms into several parts. Put them in a multicooker bowl, fry for 15 minutes.

Pour one glass into the bowl hot water. Add salt, sour cream and flour. Mix all ingredients.

Switch the appliance to the “Extinguishing” mode, cook the chicken for another hour. Serve sprinkled with chopped dill.

Most often, chicken with mushrooms is stewed in sour cream or cream. Thanks to this, it remains juicy, acquires a particularly tender texture. creamy taste. If you like classic recipe Be sure to try other variations of this dish. You can also experiment with your favorite herbs and spices to add new notes to a familiar taste.

Option 2: A quick recipe for chicken with mushrooms in a slow cooker

Before the holidays, all housewives are looking for quick and delicious meals. Chicken with mushrooms can be safely put on New Year's table, and on her cooking will go away only half an hour.

Ingredients:

• Chicken (fillet) - 600 g;
• Mushrooms - 300 g;
• Carrot;
• Bulb;
• Sour cream - 20 g;
• Oil - 10 g;
• Flour - 20 g;
• Green onion.

How to quickly cook chicken with mushrooms in a slow cooker

Under running water wash the fillet and mushrooms. Cut them into roughly equal-sized pieces.

Peel onions and carrots. Cut the onion into half rings, carrots can be grated or cut into cubes.

Turn on the multicooker in the “Multipovar” mode, the temperature should be at least 160 degrees. Heat oil in a bowl, fry vegetables.

Put the chicken to the onions and carrots, then pour the mushrooms there.

In a separate bowl, mix flour, sour cream and warm water. Pour the meat with the resulting gravy, cover with a lid.

Cook the dish in the "Multipovar" mode for another ten minutes, but already at a temperature of 120 degrees. sprinkle cooked chicken chopped onion.

You can choose mushrooms according to your taste. Instead of fresh champignons you can use dried or frozen chanterelles, mushrooms or Forest mushrooms. But remember that the dried ingredients must be pre-filled with water for an hour.

Option 3: Diet chicken with mushrooms in a slow cooker

White poultry meat is respected by athletes because it contains a lot of protein and a minimum of calories. Even if you eat an extra portion at dinner, heaviness in the stomach will not occur. But still, you should not overeat, so as not to spoil your digestion. During a diet, try cooking meat with mushrooms according to this easy recipe. There is nothing superfluous in it, the dish is suitable even for a late dinner.

Ingredients:

• One chicken breast;
• Mushrooms - 50 g;
• Low-calorie cottage cheese - 20 g;
• Bulb;
• Oil for frying - 10 g;
• Salt pepper.

Step by step recipe

Set the multicooker to the "Frying" mode, pour in a little oil.

Peel and finely chop the onion, fry in a bowl.

Cut the mushrooms into small cubes. Add them to the onion, fry for 5 minutes.

Mix in a bowl low-fat cottage cheese, salt and pepper.

Transfer the cottage cheese to the multicooker bowl, simmer with mushrooms and onions for 10 minutes under the lid.

Remove the skin from the breast, cut each fillet in half. Beat them with a hammer, add salt and pepper.

Let the filling cool, then spread it over each piece of meat. Roll up the rolls, secure them with thread or a toothpick.

Switch the appliance to the "Baking" program, put the rolls into the bowl. Set the timer for 30 minutes, during which time the meat will be completely cooked.

The main advantage of this recipe is that the chicken retains its juiciness while remaining low in calories. These delicious rolls are perfect for morning or evening reception food. They do not have to be reheated the next day, even when cold, the meat will be unusually tasty. Thanks to this, you will save time and delight loved ones with healthy food.

Option 4: Chicken with mushrooms and cheese in a slow cooker

The dish will be a little more nutritious than the previous one due to the cheese pillow. It does not require a side dish, since it contains mushrooms and potatoes. This recipe is not very suitable for daily diet, but at any holiday you will make a splash with it.

Ingredients:

• Chicken - 1 kg;
• Champignons - 0.5 kg;
• Potato - 0.5 kg;
• Lean oil;
• Cheese - 350 g;
• Two bulbs;
• Salt, pepper, herbs.

How to cook

Heat the oil in the "Extinguishing" mode.

Rinse the meat, peel the onion. Cut the ingredients into cubes.

Fry the onion and chicken in hot oil, stirring occasionally.

Wash the mushrooms and potatoes, remove the peel, cut into cubes. Cheese needs to be rubbed.

Turn the fried pieces of meat over, put mushrooms, potatoes and cheese on them alternately. Salt and pepper each layer, add your favorite herbs if desired.

Cover the bowl with a lid. Simmer for 40 minutes, sprinkle with herbs before serving.

Try cooking different parts of the chicken in the slow cooker. The fillet is perfectly replaced with chicken legs, thighs or wings. But in this case, the cooking time will change, and the dish will become a little more high-calorie. To keep it lean, remove the skin and bones from the chicken first. Also, do not forget to cut the drumsticks into portions.

Option 5: Stuffed chicken with mushrooms in a slow cooker

For some people, chicken with mushrooms seems like an inferior dish, they prefer to prepare a side dish for it separately. A stuffed bird solves their problems, because inside it there is already a fragrant and juicy rice! You just need to properly cook this dish in a slow cooker to enjoy it. unusual taste and submission.

Ingredients:

• Chicken - 1.5 kg;
• Mushrooms - 200 g;
• Rice - 200 g;
• Sour cream and flour - 50 g each;
• Two bulbs;
• Oil - 30 g;
• Salt, pepper, spices.

Step by step recipe

To prepare the right stuffed bird, you need to boil the mushrooms in advance so that the broth remains. If you are using dried mushrooms, simply drain the liquid into another cup after soaking them.

Twist the finished mushrooms through a meat grinder, you can use a blender. Pour two tablespoons of chopped mushrooms into the broth.

Melt the butter in the "Baking" program. Chop the onion, fry it in a bowl. Transfer to a plate.

Rinse the rice, pour it into a bowl. Fill with water, add salt and cook in the "Buckwheat" mode until tender. When the rice is almost cooked, put a piece of butter on top of it.

Prepare the chicken. To do this, remove the skin from it, cut off the wings and legs. Cut the meat from the legs, twist in a blender or through a meat grinder.

Combine rice with ground chicken meat and mushrooms. Add there fried onion, salt if necessary. Stuff the carcass with the resulting mixture, and sew the holes with ordinary threads.

Pour some oil into the bottom of the multicooker. Put the chicken there, bake for twenty minutes in the "Baking" program. Then you need to turn the bird over, cook the same amount of time.

Boil the mushroom broth with flour and sour cream over low heat, stirring constantly. 5 minutes before cooking, pour the chicken with this sauce.

This recipe may well replace fatty baked poultry with potatoes or meat in French. Thanks to the multicooker, all the ingredients are saturated with the aromas and tastes of each other.

Time: 60 min.

Servings: 3-4

Difficulty: 3 out of 5

Delicious combination chicken and mushrooms in a slow cooker

Chicken pairs perfectly with mushrooms. But everyone knows that mushrooms are a difficult to digest product. That is why they should be combined with dietary chicken meat.

Chicken with, which I propose to cook, is quite satisfying and at the same time will not cause heaviness in the stomach.

The variety of mushrooms here practically does not play a role. If the season is right in the yard, then you can use any mushrooms that you yourself have collected or bought. And with boletus mushrooms, and with boletus, and with waves, the food will be equally tasty.

But in winter and spring in any grocery supermarket you will find champignons. You can also use dried or frozen mushrooms. If you have preparations for the winter in the form dried mushrooms, then before cooking they need to be soaked, that is, lowered into the water for an hour and a half or two.

To make chicken with mushrooms in a slow cooker close to dietary, it is better to use fillet. But if this question is not fundamental for you, then you can use any other part of the carcass. Although this will complicate the process a little, since you will need to remove the meat from the bone. And this is hard work.

Chicken with champignons in a slow cooker turns out quite fragrant and pleasant to the taste. Such a dish can be served as an independent dish, but, in my opinion, it is better to put it on the table in combination with pasta or potatoes.

Cooking technology

First of all, I want to pay attention to the choice of products. If you will use fillet from the breast, then the food can be considered lean, but if you decide to cook thigh meat, then get ready for a heavy and hearty meal, as this part of the chicken is quite fatty.

If you stick healthy eating, then the first option is undoubtedly for you, but if you need to feed a large number of hearty people and delicious lunch, then it is better to resort to the second.

As for mushrooms, I use champignons, as this is the most easily available option. But if you went for mushrooms, and you have a pantry full of this forest goodness, then use the ones that you love the most. This concludes the main recommendations for choosing products, and I propose to proceed directly to cooking.

Step 1

Rinse and cut the chicken fillet into not very large slices.

Treat the processing of mushrooms with all responsibility. They need to be washed thoroughly, and then go over them with a brush. So that there is no dirt left anywhere. It is better to cut them into strips.

Step 2

Remove the skin from the onion head and chop it. Greens need to be washed, dried and finely chopped.

Step 3

Using the "miracle oven" fry the onion for sunflower oil in "Fry" mode.

Not all multicookers have this mode, so you can use the Baking program. The onion needs to be cooked until it becomes soft. It will need to be stirred occasionally with a special spatula that does not scratch the surface of the bowl.

Step 4

When the onion is ready, fillet pieces are sent to it.

We cook the onion with meat in this way for about ten minutes. Only here your participation is constantly needed, otherwise the meat may burn. All this is done with the lid open.

Step 5

Now you can send mushrooms to the slow cooker. Don't forget to mix everything. Next, you need to quickly prepare the sauce. You just need to mix sour cream with water and add flour to them. Make sure there are no lumps in the sauce.

Step 6

The sauce is also sent to the slow cooker, and the “miracle oven” is switched to the “Extinguishing” mode.

When ten minutes have passed from the beginning of this program, you need to add greens to the dish, salt and pepper it, add seasoning and mix everything.

After that, the food is cooked in this mode for no more than ten minutes, and then we set the Keep Warm program and leave the food in the care of the multicooker for another ten minutes. Then it remains only to put the food on beautiful dish and bring it to the table.

Chicken with mushrooms is incredibly tasty. It goes well with mashed potatoes and fresh vegetables.

See another version of this dish in the video below:

Satisfied with a variety vegetarian dishes, we again remembered meat. And we decided to start with a delicious chicken.

Of course, we will cook it in a slow cooker - and not just like that, but with mushrooms! True, a win-win and always desired combination?

Recipe: "Chicken with mushrooms in a slow cooker"

Ingredients:

• 400 g
• 400 g mushrooms (fresh champignons)
• 1 large onion
• 1 cup 20% sour cream
• 1 multi glass of water
• 2 tbsp flour
• 50 g fresh herbs (dill, parsley, cilantro)
• 1 tbsp dry seasoning for chicken
• 2 tbsp vegetable oil
• salt and ground black pepper to taste

Cooking step by step:

1. I would like to say right away about the meat. You can take chicken breast for cooking, or you can fillet from the thigh. In the first case, the dish will turn out to be quite lean, in the second - hearty and “heavy” due to fat from chicken thighs.

Choose for yourself what suits you best. Tastier, of course, the second option. But the first one is better.

2. Regarding the choice of mushrooms. It is not necessary to cook with champignons, you can use forest mushrooms or oyster mushrooms. Mushrooms are simply the most common variety of mushrooms in our stores.

4. Wash and cut the chicken meat into thin small strips. Wash the mushrooms thoroughly, rub with a brush to remove all dirt. Also cut them into strips.

5. Peel the onion from the husk and chop finely with a knife. Wash, dry and cut fresh herbs as small as possible.

6. Pour into the multicooker bowl vegetable oil, add onion and turn on the mode "Frying". If this mode is not available in your multicooker model, use the universal program "Bakery".

7. Fry the onion until a soft translucent state, remembering to stir occasionally with a special spatula. Then add chicken meat, stir and fry it together with onions for about 10 minutes. Stir constantly so that the meat does not burn. Of course, do not close the lid.

8. After 10 minutes, add chopped mushrooms. Mix thoroughly and immediately prepare the sauce in which our chicken with mushrooms will be stewed.

9. Pour the sour cream into a ladle or small saucepan, add a multi glass of water and flour. Stir until lumps are completely removed.

10. Pour the contents of the bowl with sauce and turn on the mode "Extinguishing". The time will be set automatically, but you do not need to cook for so long.

11. Proceed as follows: 10 minutes after the start of stewing, open the lid of the multicooker, add chopped herbs, salt, seasoning, ground pepper. Stir, close the lid and cook for another 5-7 minutes. Then switch to mode "Keeping Warm", and after 10 minutes you can transfer the finished dish from the multicooker bowl to any other dish.

Chicken with mushrooms cooked in a slow cooker turns out fabulously delicious. Serve it with a side dish of mashed potatoes and salad from fresh vegetables with garlic dressing.

Bon appetit!

Step-by-step recipes for cooking chicken with champignons in a slow cooker: stuffed, in pieces, in the form of chops and rolls; fried, stewed and steamed

2018-05-06 Oleg Mikhailov

Grade
prescription

4139

Time
(min)

servings
(people)

In 100 grams of the finished dish

16 gr.

12 gr.

carbohydrates

6 gr.

185 kcal.

Option 1: Stewed chicken with champignons in a slow cooker - fillet in sour cream sauce with mushrooms

Ingredients:

• 500 grams of white chicken;
• large juicy onion;
• three tablespoons of oil;
• a glass of fatty, slightly sour sour cream;
• salt and a set of spices for chicken;
• two hundred grams of champignons.

How to cook

Prepare the chicken and first fry separately. Rinse the meat and cut into five pieces per serving, blot with a towel from moisture and put in a bowl in which the oil was slightly warmed before. On the "Fry" program, the chicken is cooked for twelve minutes, mix the slices for even heating.

We clean and wash the onion and mushrooms, it is not necessary to remove the skin from the mushroom caps, it is enough to cut off only spots or suspicious places. We cut the onion into half rings, and the mushrooms arbitrarily, but not thickly. We put it three minutes before the device stops and mix with the chicken so that the meat is on top and the mushrooms are on the bottom.

After the timer has run out, pour sour cream salted and seasoned with spices into the bowl, mix. We transfer the slow cooker to "Extinguishing" and cook for up to thirty minutes. Chicken according to this recipe is great with wheat porridge.

Option 2: Chicken drumsticks with champignons in a slow cooker

In retail chains, it has become popular to offer customers, instead of whole carcasses, poultry, but already chopped, or even prepared in the form of semi-finished products. If you do not get chilled "bags" from chicken drumsticks, take them along with the bone. The recipe briefly, but accessible, describes how to cut them with your own hands.

Ingredients:

• drumsticks, chicken - six things;
• two hundred grams of champignons;
• garlic;
• one hundred grams of cheese, plus the same amount in the sauce;
• vegetable oil;
• one small carrot and one onion.

To the sauce:

• honey, natural - two spoons;
• a quarter cup of sour cream and mayonnaise;
• garlic and seasonings;
• a couple of spoons of ketchup.

Step-by-step recipe for cooking chicken with champignons in a slow cooker

It is not difficult to separate the pulp along with the skin from the tibia. Starting from the wider edge, right from the joint, we cut the meat from all sides of the bone and gradually move it towards the lower joint, while turning the flesh outward. Having reached the opposite joint, we cut the skin around it and, having removed and separated the resulting bag, we turn it into its original state - with the skin out.

We clean and rinse vegetables. In a slow cooker, heat up one or two full tablespoons of refined oil and put onion chopped into small checkers and coarsely grated carrots into the bowl. The operating mode of the device is “Roasting”, the duration is 20 minutes. There is time to prepare the rest of the products: rub the garlic, dissolve the mushrooms into cubes.

After ten minutes of sauteing, add the vegetables, put them in and mix the mushrooms with garlic. A slice of cheese, which is set aside for the filling, we rub and put in a bowl three minutes before the program stops.

We spread the filling on a plate and let it cool, with a teaspoon we tightly fill the bags of chicken drumsticks with it.

All ingredients of the sauce must be mixed. Grate the cheese, thinner this time, do the same with the garlic. Add all other products, mix and salt to taste, season with spices, but be moderate.

Oil, if it remains in the bowl after sautéing, do not pour out, add a little more. Lay out, if possible, in one layer, stuffed drumsticks and cover thickly with sauce. In the "Baking" mode, the dish is cooked for 45 minutes with the lid down.

Option 3: A quick recipe for cooking chicken with champignons in a slow cooker

Selected Part chicken carcass can be successfully replaced with any other and even with pulp trimmings. But it’s still better if you load more than one fillet into the slow cooker, but bones too. When stewed, they will provide the dish with a richer taste.

Ingredients:

• five large chicken drumsticks;
• two hundred grams of fresh, medium-sized mushrooms - champignons;
• three tablespoons of tomato sauce;
• four medium garlic cloves;
• refined vegetable oil;
• salt and ready seasoning curry.

How to quickly cook chicken with champignons in a slow cooker

Shanks, washed and dried from excess moisture with a towel, thickly rubbed with salt. Slightly lifting the skin on the cut, salt the pulp in the thickest part.

We program the multicooker to work for half an hour in the baking mode. Pour a little oil, just enough to just cover the bottom. We spread the drumsticks in one layer and fry, turning over just once, as soon as an appetizing crust forms.

Cut the champignons into slices so that they retain the outline of the entire mushroom - legs and caps. Grate or crush the garlic with a press, mix with tomato and spices and add a little salt.

After stopping the previous program, first put the mushrooms, then the sauce, and mix the products. We reconfigure the device for "Extinguishing", with a twenty-minute cycle duration and cover the lid.

Option 4: Chicken rolls with champignons in a slow cooker

Before stewing, the rolls can not be fried, in which case extend the heat treatment for five minutes. If you still decide to brown the chicken, then let the crust layer be a little hotter below, it will still have time to get wet when stewing.

Ingredients:

• honey, liquid - a quarter of a glass;
• a small fruit of sweet pepper;
• half a kilo of chicken breast;
• 70 grams of tomato ketchup;
• equally, one hundred grams of champignons and "Russian" cheese;
• butter, ghee;
• ready-made spices ruddy chicken» or a similar set;
• salt, fine, varieties "Extra" and pepper, freshly ground.

Step by step recipe

Flatten the washed and dried fillets and beat thinly, but not to holes. The method of beating with the back edge of the knife will not work, you need a hammer with small teeth. Spread the chicken on a cutting board, salt and sprinkle with spices a little, pepper and leave to marinate, covered with a thin cloth or disposable paper towel.

Cut the mushrooms into small, not larger than half a centimeter, cubes. Estimate the resulting amount and cut the pepper pulp to the mushrooms in the same shape and size. It should be less than mushrooms by eye, about a third. Just grate the cheese, and try to make the chips come out thick, but at the same time short. To do this, it is convenient to first cut the cheese into slices of centimeter thickness and rub it with just such a length.

Even if the honey is not candied, it should be slightly melted, we need a liquid mass. Mix it in a bowl with ketchup and salt it quite symbolically.

We lay out the filling on the chicken layers, leaving one of the edges, about five centimeters free. We turn it tightly, in the form of a roll, starting from the side on which the filling is laid. We grab the resulting “seam” with a toothpick, but just a couple of turns of culinary thread will do.

We start the frying program, heat up the oil and quite a bit, literally until the first pale crust, fry the rolls, turning over, and from all sides. Pour one hundred grams of hot water, carefully and along the wall. We apply a sauce of honey and ketchup on top of the rolls, switch to the “Extinguishing” mode for thirty minutes.

Option 5: Juicy chicken chops with champignons in a steamed slow cooker

The meat must be absolutely fresh, and the cheese must be exclusively natural. Chicken that has lain even with moderate cooling for more than a day will come out harsh and tasteless, it is better to cook chops from it traditional way. Cheese containing vegetable fats, with prolonged heating, the steam becomes tasteless and crumbles completely unappetizing.

Ingredients:

• a slice of chicken steamed fillet - about four hundred grams;
• natural cheese, "Russian" - 70 grams;
• a quarter kilogram of mushrooms (small champignons);
• two tablespoons of mayonnaise;
• salt, fine, and from spices - only pepper.

How to cook

Cut the chicken into two slices. Beat off, stretching into an oblong layer. It doesn't matter if holes form in the meat, but try to avoid it, and at least don't do it on purpose. Salt and pepper each chop. Such a dish differs very favorably if you yourself grind the pepper from peas, immediately before use.

You can immediately place the chop on foil and cover with parchment - let it be slightly salted and saturated with the aroma of pepper. Dissolve the mushrooms into cubes, if you have frozen or sterilized, they are usually already cut into slices, just reduce the size. Fry the mushrooms over medium heat with a spoonful of oil, and be sure to add salt. Let cool and spread over chops, grease thickly with mayonnaise, and place grated cheese on top.

Packed tightly in foil, spread in a double boiler, a special grid for a pan or in a slow cooker. The dish is ready for forty minutes.