Chicken gizzards in a slow cooker are a healthy alternative to chicken meat. How delicious and easy to cook chicken stomachs in a slow cooker

The slow cooker allows almost everything: stew, fry, bake! The main positive nuance of cooking with this device will be hands-free: download it, press the button and go about your business. Chicken stomachs, one might say, are not a product for everyone, as they require a lot of attention. But a slow cooker will help make the process less problematic, and the result more enjoyable.

How to cook chicken stomachs in a slow cooker - offal cleaning

The stomachs must be cleared of the yellow film. If it is not removed, then the food will go rancid. In order for the film to leave better, the product is scalded with boiling water, passing water through a colander. Soft cartilage, fat, yellowness, greenery, coarsened areas are removed with a knife. Regardless of the further method of preparation, it is recommended to pre-boil the cleaned stomach in water for 1.5-2 hours, salt at the end of cooking.

Chicken gizzards in a slow cooker with rice

Recipe Ingredients:

• Chicken stomachs - 600 g.
• Rice - 2 tbsp.
• Water - 4 tablespoons.
• Bay leaf - 2 pcs.
• Salt, spices - to taste.

Cooking process:

• Clean and rinse the stomachs, if necessary, cut into small pieces. Put them in a multicooker bowl, pouring a glass of water for 1 hour, set the “Extinguishing” mode.
• At the end, add 2 tbsp washed rice, 1 tbsp water, salt, spices and bay leaf. Turn on the "Pilaf" mode. After the signal, chicken stomachs with rice are considered ready.

Chicken stomachs in a slow cooker with mushrooms

Recipe Ingredients:

• Chicken stomachs - 700 g.
• Champignons - 500 g.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Sour cream - 200 g.
• Vegetable oil - 50 g.
• Salt, spices - to taste.

Cooking process:

• Clean and wash the ventricles, add water and boil first in a regular saucepan for 1 hour until tender. In the slow cooker, set the “Baking” mode, use it to fry onions and carrots. Mix chopped mushrooms, stomachs and sour cream, pepper and salt. If it gets too thick, add water.
• Turn on “Extinguishing” for 1 hour with a check for softness. If the dish is ready earlier, then turn off the multicooker before the signal.

Chicken stomachs in a slow cooker with melted cheese

Recipe Ingredients:

• Chicken stomachs - 800 g.
• Processed cheese - 200 g.
• Grainy mustard - 1 tbsp.
• Salt, ground black pepper - to taste.

Cooking process:

• The ventricles are cleaned and washed thoroughly. Then the stomachs are poured into the bowl of the multicooker, water is poured. The “Extinguishing” mode is set for 2 hours with the lid closed. During the process, the foam is removed. Replace boiled water with warm boiled water.
• After the time has elapsed, the ventricles cool down, do not pour out the broth. Cut the processed cheese into cubes and add to the ventricles in the broth. Simmer again min. 10, but now with salt and pepper, stirring occasionally to melt the cheese.

Chicken gizzards in a slow cooker with cream

Recipe Ingredients:

• Chicken stomachs - 500 g.
• Cream - 200 ml.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil for frying - 50 ml.
• Salt - to taste.

Cooking process:

• In the “Baking” mode for 10 minutes. brown carrots and onions in butter. Add chicken ventricles prepared for cooking to vegetables.
• After the signal, pour in the cream, add salt, grated garlic and leave for another 10 minutes. Serve with porridge or mashed potatoes.

Cutlets from chicken stomachs in a slow cooker

Recipe Ingredients:

• Chicken stomachs - 1 kg.
• Onion - 1 pc.
• Chicken eggs - 1 pc.
• Wheat flour - 5 tbsp.
• Vegetable oil - 50 ml.
• Garlic - 3 s-ka.
• Water - 200 ml.
• Salt - to taste.

Cooking process:

• Prepare by-product for further use. Clean stomachs, along with onions and garlic, turn into minced meat in a meat grinder. Add an egg, 2 tbsp. flour, salt, spices.
• Mix and roll into palm-sized cutlets with your hands. Roll on all sides in flour and fry in a pan.
• Next, turn on the slow cooker and put all the cutlets in the bowl. Pour boiling water and simmer for 1 hour. During this time, the water will boil away and the cutlets will become tender and soft.

The use of meat offal has a very positive effect on the wallet. It turns out delicious and ultra-cheap food, but only on condition that the cook has enough experience and knowledge to process such organs. The stomachs are necessarily cleaned of the yellow shell, because of which you will have to throw out the dish with 100% certainty. But if you get used to it, the results will definitely exceed expectations.

I found another by-product on the store shelf, which I have never tried before. I'm talking about chicken muscle stomachs, someone calls them navels. I searched on the Internet how to cook chicken stomachs and was surprised that they are quite popular, even more popular than hearts.

Chicken stomachs, like other chicken offal, are very useful. They are high in protein and low in fat. Chicken gizzards are a low-calorie product. From words to deeds. Today I'm cooking chicken stomachs in a slow cooker.

To prepare chicken stomachs in a slow cooker, we need:

• 850 grams of chicken stomachs (actually, there may be a little less or more, I had a package of this weight),
• 2 heads of onions,
• 1 carrot
• ½ cup water (multi-cup)
• 2 cloves of garlic
• salt,
• pepper,
• seasonings to taste (I have Provence herbs and seasoning for meat),
• vegetable oil.

Recipe for cooking chicken stomachs in a slow cooker.

Chicken stomachs should be washed well in running water. Remove the film from their surface and cut off the fat. Despite the fact that I bought the stomachs in the store, and they had already been cleaned, there were some remnants of films, fat with sand. So here you have to be more careful.

We clean and wash onions and carrots.

Finely chop the chicken stomachs. Cut the onion as you like, even small, even large. Three carrots on a large or medium grater.

Pour a little vegetable oil into the multicooker saucepan, put the stomachs, onions, carrots. We turn on the "Baking" or "Frying" mode for 20 minutes. Stirring occasionally, fry the stomachs with vegetables. After a while, the ventricles will begin to secrete a large amount of juice.

In fact, for greater benefit, this step could be omitted and immediately proceed to extinguishing. It is not necessary to use vegetable oil when stewing.

Now add salt and pepper to taste, as well as seasonings and water to the multicooker saucepan. Stir, close the lid. We turn on the "Extinguishing" mode for 2 hours.

Half an hour before readiness, finely chop the garlic and add to the ventricles. We mix.

Chicken stomachs, as well as other offal (chicken hearts, liver), are underestimated, considered a second-rate product. And absolutely in vain. In addition to proteins and fats, chicken stomachs contain vitamins and microelements necessary for the body, including a large amount of folic acid - an indispensable element for the development of organs and tissue regeneration, and iron - an element involved in the hematopoietic function of the body.

Chicken navels, as the stomachs are popularly called, are a dense coil of muscles that are actively involved in the digestion process. Without special heat treatment, the meat of the stomachs is tough. At the same time, if you know how to cook chicken stomachs correctly, you can get a real delicacy. You can make a wide variety of dishes from navels. Salads are prepared from them, navels are fried, stewed in sauce, used to make fillings for pies and dumplings.

If you cook a dish of navels in a slow cooker, you can not pre-boil the offal. Prolonged stewing makes navels soft, tender, very tasty.

Photo #1. Chicken stomachs stewed in a slow cooker in soy sauce

In order for the dish to succeed for sure, it is better to boil the chicken stomachs before cooking. A multicooker is perfect for this purpose. The navels are soft and tender. If you boil the offal in advance, cooking based on it will take no more than 15 minutes.

Ingredients for the recipe:

• chicken stomachs 1 kg.
• onion 2 pcs.
• ground black pepper½ teaspoon
• soy sauce 3 tbsp. spoons
• vegetable oil 3 art. spoons
• salt to taste
• bay leaf 2-3 pcs.
• allspice 3-5 pcs.
• black peppercorns 5-8 pcs.

How to cook chicken stewed stomachs in a slow cooker:

1. Prepare chicken stomachs. It is imperative to remove the inner yellow film and wash the navels well, since pebbles, sand, shells come across inside the chicken stomach. Usually they sell already butchered and cleaned stomachs, but it's better to play it safe.
2. Put the navels in the multicooker bowl. Fill with hot water. Depending on the brand of the appliance, select the “Cooking”, “Stew”, “Soup” mode. How much to cook depends on the quality of the navels. The younger the chicken, the more tender the meat and the shorter the cooking time. Ordinary store navels need to be boiled for about an hour.
3. 15 minutes before the end of cooking, open the lid, add salt, bay leaf and all kinds of pepper. Let the navels cool in the broth.
4. Cut boiled stomachs into small strips. Peel the onion, cut into half rings.
5. Switch the multicooker to the "Frying" mode. Pour vegetable oil into the bottom of the bowl, put the onion. Saute, stirring, until the onion is soft and starts to turn golden.
6. Put the boiled stomachs, soy sauce. If there is not enough salt, add some salt to the dish. Fry, stirring, 5 minutes. It is important that the soy sauce does not burn.

Feed method: Any side dish for stewed stomachs with soy sauce is suitable, but it is best to serve the dish with mashed potatoes or pasta.

Photo #2. Chicken gizzards with mushrooms in sour cream in a slow cooker

Chicken stomachs are a dietary dish. 100 grams of the product contains about 110-130 kcal. Navel dishes are included in the diet of pregnant women and children. Navels stewed in cream or sour cream sauce with mushrooms will become your favorite diet dish for their delicate taste and aroma.

Ingredients for the recipe:

• chicken stomachs 500 g
• champignons 300 g
• onion 1 pc.
• sour cream 150 g
• cream 150 g
• ground pepper to taste
• bay leaf 1 pc.
• butter 1 tbsp. spoon
• parsley 2-3 sprigs for decoration

How to cook chicken ventricles with sour cream in a slow cooker:

1. Wash and boil the stomachs, as indicated in the first recipe. Cool, cut into small pieces.
2. Peel the onion, cut into half rings. Wipe the mushrooms with a damp cloth, cut into plates. Small mushrooms can be cut in half or added whole.
3. Set the multicooker to the "Frying" mode. Melt the butter. Fry the onion for 2-3 minutes. Add mushrooms. First they let the juice out, after which you have to wait until the juice evaporates. Cook, stirring, until the mushrooms begin to brown.
4. Add gizzards, sour cream, cream, pepper and bay leaf. If you want the gravy to be thin and the mushrooms with navels to sink into it, increase the amount of cream. Set the "Extinguishing" mode. How much to stew decide for yourself, depending on the desired consistency of the sauce. The dish can be served to the table in 10-15 minutes. The longer you simmer, the thicker the gravy will be.

Feed method: Arrange the finished dish on plates, sprinkle with chopped parsley. Serve with fluffy mashed potatoes or baked potatoes. You can do without a side dish at all. The dish is tasty and self-sufficient.

Photo #3. Chicken stomachs in a slow cooker with sour cream

From chicken stomachs you can cook a delicious vegetable stew. If you cook in a slow cooker, you do not need to pre-boil the navels. Any vegetables are used. In summer it can be eggplant, zucchini, tomatoes, in winter - cabbage, carrots, pickles. Navels can replace meat in recipes for any vegetable stews.

Ingredients for the recipe:

• chicken stomachs 700 g.
• carrot 1 pc.
• onion 1 pc.
• sweet pepper 2 pcs.
• celery 2 stalks
• tomatoes 4-5 pcs.
• sour cream 150 g
• vegetable oil 3-5 art. spoons
• broth 1-2 cups
• salt to taste
• spice set for chicken 1 teaspoon
• bay leaf 2-3 pcs.
• greens to taste

Cooking method:

1. Rinse the stomachs in running water, peel, cut off excess fat, cut into small pieces.
2. Peel onions, carrots and peppers. Cut the vegetables into small arbitrary pieces of the same size. Wash the celery, cut into pieces. Pour boiling water over the tomatoes, remove the skin, cut into cubes or grate on a coarse grater.
3. Pour vegetable oil into the multicooker bowl. Lay out the stomachs and vegetables: onions, carrots, peppers, celery, tomatoes. Close the lid. Set the "Extinguishing" mode, time - 2 hours.
4. Open the lid every 15-20 minutes and stir the contents. After 2-3 stirrings, add a little broth. Add broth as liquid evaporates.
5. 30 minutes before the end of cooking, add sour cream, bay leaf, spices and salt. Stir. Simmer until done.

Feed method: Serve gizzard vegetable stew with boiled rice. Sprinkle the finished dish with chopped herbs.

Photo #4. Chicken gizzards fried in a slow cooker with potatoes

Rational housewives prefer 2 in 1 dishes that do not require a side dish. Fried potatoes with chicken stomachs is a great example of such a dish. If you boil the navels in advance, cooking potatoes will take no more than half an hour.

Ingredients for the recipe:

• boiled chicken stomachs 300 g.
• potatoes 500 g
• onion 1 pc.
• vegetable oil 30 ml.
• sour cream (mayonnaise) 50 ml.
• garlic 1-2 cloves
• salt, pepper to taste
• dill small bunch

How to cook chicken stomachs with potatoes:

1. Peel the potatoes, cut into large pieces. Peel the onion and garlic, chop finely.
2. Set the multicooker to the "Frying" or "Baking" mode. Pour in vegetable oil, let it heat up. Dip the potatoes in the heated vegetable oil. Close the lid. Cook, stirring, after 5-7 minutes, until potatoes are golden brown on all sides. This will take about 30 minutes.
3. Add onions and boiled gizzards cut into pieces. Saute, stirring, until the onion is soft. Add garlic, salt, pepper and sour cream. Stir. Close the lid, set the "Extinguishing" mode, time - 15 minutes. Sprinkle the finished dish with chopped dill before serving.

Tips for cooking chicken gizzards in a slow cooker

In order for chicken stomachs in a slow cooker to turn out well, it is not enough to follow the recipe exactly. Without knowledge of how to cook navels, without taking into account the intricacies of storage, use and heat treatment of offal, it will be difficult to prepare a delicious dish:

• The shelf life of chicken stomachs is short and is 48 hours. The nutritional value of frozen stomachs is much lower. Buy chilled offal, paying attention to the expiration date.
• The preparation of navels should begin with a thorough cleaning of the offal from gastric films, bile stains, excess fat, gastroliths (pebbles, shells, sand that chickens swallow with food to improve digestion) so that impurities do not spoil the taste of the finished dish.
• Boil the stomachs before stewing. To make a delicious dish of raw navels, they need to be simmered over low heat for at least an hour.
• Soak offal in cold water for 2-3 hours before cooking. Drain the water. Dip your navels in boiling water. Bring to a boil over high heat. Remove foam. Reduce heat to medium. Next, the navels are cooked for about 30 minutes. 10 minutes before the end of cooking, add bay leaf, a few peas of black and allspice, salt to taste. Leave the navels to cool in the broth. They will be juicier.

Time: 120 min.

Servings: 2-3

Difficulty: 4 out of 5

A simple recipe for cooking chicken stomachs in a Redmond slow cooker

Chicken stomach is an amazing offal, on the basis of which you can cook a wide variety of dishes. It should be noted that the taste of this product can be compared with beef, only its cost is much lower. The cooking process is greatly simplified if you stew Redmond and choose a proven recipe. The result of culinary efforts will exceed all your expectations.

Most housewives treat this offal with disdain, because very often cooking chicken ventricles causes many difficulties. It should be borne in mind that this product is not only very useful, but also low-calorie, it can no doubt be included in any diet.

Cooking chicken stomachs in a slow cooker is not as difficult as it might seem at first. Thanks to the use of various sauces, it will be possible to complement and reveal the taste of each piece of this offal. Can't wait to try the recipe? First, you should learn some of the intricacies of preparing a delicious second course.

• Before cooking chicken stomachs, you need to thoroughly rinse them under running water and remove the yellowish film from the inside.
• You will be able to create a full-fledged second course if you use chicken ventricles with vegetables or wheat, buckwheat or rice groats. Thanks to this, you will get your "signature" recipe.
• In Redmond multicookers, you can cook a dish in several modes, depending on the model of kitchen appliances, the programs are often used: "Stew", "Rice / Cereals" or "Multi-cook".
• It is imperative to cut the offal before stewing, because only in this way will they reach full readiness in the time programmed by the multicooker.
• Cooking chicken ventricles is recommended for at least 1 hour, it is best when the dish is stewed for 1.5 hours.
• The second dish will taste better if you cook all its ingredients in butter or ghee, although these components may not be taken into account in the recipe you have chosen. For this purpose, a creamy-vegetable mixture (spread) is also suitable.
• Give preference to chilled offal, because after defrosting the ventricles become very stiff, which, of course, negatively affects the taste of the finished product.
• The dish will become much more aromatic if you use peppercorns and bay leaves.
• Fresh herbs are best used at the final stage of cooking, it will give bright, fresh notes.

Now it’s time to start preparing such a healthy and tasty offal using this wonderful recipe.

Ingredients:

Step 1

Peel the vegetables, rinse the chicken stomachs well.

Step 2

Now the offal must be soaked for about 1.5 hours. After the specified time, drain the water from the ventricles, cut them into oblong pieces.

Step 3

Cut the peeled onion into large cubes.

Step 4

Grind the carrots with a fine grater.

Step 5

Pour a little refined oil on the bottom of the multicooker bowl, transfer the previously prepared products.

Step 6

Select the "Baking" or "Stew" program, fry the vegetables with the ventricles for 20 minutes. After completing the regime, add salt, the necessary seasonings, as well as fatty sour cream.

Step 7

Select the "Extinguishing" mode, then cook the dish for 1.5-2 hours.

Step 8

For 15 min. before the end of the program, add finely chopped garlic cloves to the contents of the multicooker bowl.

Open the lid of the multicooker, then stir the dish and proceed to arrange it on plates.

If you are bored with ordinary poultry meat, then a great solution would be to cook chicken stomachs in a slow cooker. They are easy enough to prepare and won't take much effort.

Their only drawback is the long cooking time. Because of the cartilage, they need to be stewed long enough to be chewy and soft.

Chicken gizzards for any side dish

Chicken gizzards go well with any side dish. Their calorie content is relatively low - only 110 kcal per 100 grams of product. So eat healthy!

Ingredients

• Chicken stomachs - 500 grams
• Carrot - 1 piece
• Onion - 1 piece
• Salt, pepper to taste

Cooking

Rinse the chicken stomachs and chop finely. If they are not very large, it will be enough to divide each into two parts.

Grate carrots on a coarse grater.

Finely chop the onion.

Put everything in a multicooker bowl, pour 0.5 multi-glass of water and mix thoroughly. Salt and, if necessary, pepper.

Set the "Extinguishing" mode for an hour and a half. Sometimes this time is not enough, so try if the chicken stomachs in the slow cooker are soft and chew well - they are ready!

You need to pour very little water, because the stomachs give juice perfectly and then this juice turns into an excellent gravy.

Bon appetit!

Cooking chicken stomachs in a slow cooker is so easy, and they turn out so delicious that we offer you a few more recipes in the piggy bank.

— Stewed chicken ventricles with mushrooms

With potatoes and mushrooms, chicken ventricles in a slow cooker are especially tasty.

We'll need

• Chicken gizzards - 650 g
• Potato - 400 g
• Any fresh mushrooms - 300 g
• Sour cream - 50 g
• Egg - 1 pc.
• Bay leaf
• Pepper

Cooking

Cut the mushrooms into large cubes, similarly - potatoes.

Rinse the stomachs, remove the bile films, then rinse again, cut in half, fill with water and cook for 2 hours in the “Extinguishing” mode.

Add mushrooms and potatoes to the stomachs 20 minutes before the end of cooking.
Mix sour cream and egg, pour the mixture into a saucepan, cook on the "Stew" mode for another 20 minutes.

Chicken stomachs in a slow cooker with potatoes and mushrooms are ready!

Bon appetit!

Cooking chicken stomachs in a slow cooker in the following recipe features an interesting sour cream sauce. Be sure to try!

— Chicken gizzards in sour cream sauce

You can use both pickled and fresh cucumbers in this recipe.

Ingredients

• Chicken gizzards - 500 g
• Sour cream - 150 g
• Pickled cucumbers - 2 pcs
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 1 clove
• Fresh ginger - 0.5 cm root
• Horseradish -2 tbsp. l.
• Black pepper
• Vegetable oil

Cooking

Let's take a step-by-step look at how to cook chicken stomachs in a slow cooker with the original sauce.

Cut carrots, onions into small cubes, heat vegetable oil in a multicooker bowl on the “Baking” mode, add onions, carrots and fry until golden brown.

Add chopped ginger root, crushed garlic, horseradish, finely chopped cucumbers, spices, salt, finely chopped chicken ventricles to the multicooker bowl, set the “Stew” mode for 1 hour.

Add sour cream 10 minutes before the end of the program.

Bon appetit!

If chicken stomachs are loved in your family, you are probably wondering once again how to cook chicken stomachs in a slow cooker. You can experiment with chicken ventricles and even cook delicious pilaf.

— Pilaf with chicken ventricles

For the preparation of pilaf according to this recipe, it is recommended to take long-grain rice.

Ingredients

• Chicken gizzards - 300 g
• Garlic - 2 cloves
• Rice - 1.5 cups
• Tomatoes -1 pc
• Bulgarian pepper - 1 pc.
• Eggplant - 1 pc.
• Onion - 1 pc.
• Pepper, salt
• Sunflower oil

Cooking

According to this recipe, chicken ventricles in a slow cooker must be boiled in advance in salted water (the “Stewing” mode for 2 hours), then finely chop.

Finely grate the garlic, mix with grated carrots, finely chopped onions. Add diced eggplant, bell pepper, tomato (coarsely chopped), chicken ventricles, salt, pepper, pour in the broth left from the ventricles, add washed rice, cover and cook the dish on the “Pilaf” mode

Pilaf from chicken ventricles in a slow cooker is ready!


Bon appetit!

Men will especially like cooking chicken stomachs in a slow cooker with beer.

— Chicken ventricles with beer

In this recipe, it is better to use light beer.

Ingredients

• Chicken gizzards - 500 g
• Onion - 2 pcs
• Chicken broth - 1 cup
• Beer - 1 glass
• Dijon mustard 1 tablespoon
• Sugar - 1 teaspoon
• Black pepper, salt, spices
• Flour - 1 tablespoon

Cooking

Set the multicooker to the "Baking" mode and heat the sunflower oil. Add butter, fry chopped onion rings, salt, pepper, add chicken stomachs, finely chopped, add beer, sugar, mustard, cover and set the “Stewing” mode for 1 hour. When the ventricles are ready, add flour and mix.

Bon appetit!

Chicken ventricles are a budget product that allows you to cook a lot of wonderful ones. We hope that the proposed recipes for chicken stomachs in a slow cooker will help you!