If you do not like to stand at the stove for a long time and spend all your time and energy on cooking, then this recipe is for you! We bring to your attention a recipe for insanely delicious and juicy chicken cutlets cooked in a slow cooker.
Minimum effort and maximum taste pleasure and joy! These cutlets will be a wonderful decoration for any dining table and will easily complement the festive feast. They turn out very appetizing and are suitable for almost all side dishes. Believe me, both children and adults will be delighted with this dish! Don't believe? Then let's cook them together, and you will see for yourself!
Steam chicken cutlets in a slow cooker
Ingredients:
- chicken meat (thighs) - 300 g;
- onion - 100 g;
- garlic - 2 cloves;
- cream 15% - 100 ml;
- white bread - 100 g;
- egg - 1 pc.;
- salt, spices - to taste.
Cooking
The recipe for chicken cutlets in a slow cooker is quite simple. First, soak white bread in cream and leave to swell for 10 minutes. With this time, we wash the chicken and, together with bread, garlic and onions, pass through a meat grinder or chop with a blender. Add the egg to the resulting mass, salt and season with spices to taste. From the finished minced chicken we sculpt small cutlets of the same shape. Pour a little water into the tank of the Panasonic multicooker (or any other), put the chicken cutlets into the bowl, close the lid and cook by setting the "Steam" mode for about 30 minutes. That's all! Serve them with baked potatoes and fresh vegetable salad!
Recipe for chicken cutlets with cheese in a slow cooker
Ingredients:
- minced chicken - 500 g;
- cheese - 100 g;
- Bulgarian pepper - 1 pc.;
- white bread - 100 g;
- milk - 3 tbsp. spoons;
- breadcrumbs - 200 g;
- salt, pepper - to taste;
- greens - for decoration.
Cooking
To prepare chicken cutlets, we take cheese, cut into small cubes or three on a coarse grater. We twist the fillet with peeled onions through a meat grinder. Cut the bell pepper into cubes, carefully removing the core and seeds. We mix all the ingredients in a deep bowl, salt and pepper the resulting minced meat to taste. Then we form small round cutlets, carefully roll them in breadcrumbs and fry the chicken cutlets in the Redmond slow cooker, and in any other, for 20 minutes on each side until a golden, appetizing crust is formed. Serve the finished cutlets hot, when the cheese is still soft and has not had time to harden. As a side dish, buckwheat, rice or mashed potatoes are perfect.
Chicken cutlets in a slow cooker
Ingredients:
- chicken fillet - 500 g;
- egg - 2 pcs.;
- starch - 2 tbsp. spoons;
- sour cream - 100 ml;
- salt, spices - to taste;
- onion - 1 pc.;
- garlic - optional;
- vegetable oil - for frying.
Cooking
To prepare cutlets, take chicken fillet, rinse thoroughly under running cold water, dry with a towel and cut into small cubes. Then we peel the onion from the husk and rub it on a coarse grater. 
Squeeze the garlic through the garlic press. Now, in a deep bowl, mix chopped chicken, onion, garlic, put eggs, starch, sour cream and spices to taste. Mix everything thoroughly and leave to brew for 30 minutes. Then we sculpt cutlets or put them in a multicooker bowl with a tablespoon. We set the "Baking" mode and cook for about 15 minutes, frying on each side.
Put the chicken cutlets on a plate and serve them immediately to the table! Note that they will go well with rice or mashed potatoes, as well as in combination with vegetable salads. These cutlets can be served with ketchup or mustard.
Modern household appliances for the kitchen are no longer a luxury, because every housewife dreams of spending more time with her beloved family. It will be much faster to cook chicken cutlets in a slow cooker, and when using its additional functions, the level of cholesterol in the dish will be minimal. You do not need to follow the cooking process and worry about how baked and whether the meat rounds are burnt, because you can simply trust the miracle of the multi-helper.
As a rule, cutlets are in great demand in any family, but to cook them with a beautiful fried crust or make them a dietary steamed meat dish, you will have to choose taking into account the taste preferences of your household.
Subtleties of cooking chicken cutlets
- You can use store-bought minced chicken or make your own to make sure it doesn't contain any unhealthy additives.
- To reduce the liquid content, be sure to blot the chicken fillet with a paper towel before scrolling through the meat grinder.
- The taste of cutlets will be more intense if you add onion, garlic and your favorite spices to the minced meat, and boiled carrots, beetroot juice or finely chopped greens will add color to white chicken meat.
- To make the minced meat more juicy, you can grind fresh vegetables into it - potatoes, cabbage or carrots.
- The finished dish will turn out to be more satisfying if you add a roll soaked in warm milk beforehand to the semi-finished product.
- If the minced meat turned out to be liquid, add a little semolina to it (approximately one tablespoon per pound of rolled meat) and let it swell, only after that proceed to the formation of cutlets.
- When frying cutlets, use breadcrumbs. Steamed cutlets do not need breading, since the minced meat turns out to be viscous and sticks to the hands, so the cutlets are formed with hands moistened in cold water and laid out in a steaming container, which can first be greased with vegetable oil.
Recipe for minced chicken cutlets
Ingredients
- - 500 g + -
- Cheese (brynza) - 200 g + -
- - 150 g + -
- — 70 ml + -
- - 1 PC. + -
- Fresh greens - 20 g + -
- Breadcrumbs- for breading + -
- - taste + -
How to fry chicken cutlets in a slow cooker
- Grind the greens with a knife, grate the cheese, mix with herbs and butter, add salt.
- Shape cheese into balls and place in the freezer for 5 minutes.
- Rinse the chicken fillet, pass through a meat grinder along with peeled onions, add spices and salt to taste. Mix well.
- Form cakes from minced meat, put on each cheese ball, mold round cutlets and roll them in breadcrumbs.
- Pour vegetable oil into the multicooker bowl, put the cutlets and close the lid. Activate the "Fry" function and cook for 15 minutes. After 7 minutes of cooking, open the lid, turn the cutlets over and close the lid.
This dish is ideal for a daily menu and can be served at the table with absolutely any side dish.
Steamed chicken cutlets in a slow cooker
And for strict adherents of diet food and low-calorie food, we offer a recipe for steamed chicken fillet cutlets. This cooking method is also convenient because you can simultaneously cook a side dish with the meat part in a slow cooker.
Ingredients
- Chicken breasts - 600 g;
- Rice polished - 300 g;
- Onion - 100 g;
- Garlic - 5 g;
- Water - 480 ml;
- Salt, spices.
Step by step cooking steamed chicken cutlets in a slow cooker
- Rinse the chicken and, together with the peeled onions and garlic, pass through a meat grinder, add salt and spices. Knead into a homogeneous mass.
- Rinse rice until clear water and put in a multicooker bowl, add salt, pour water.
- Place a container for steaming on the bowl.
- Form cutlets from minced meat and put them in a container.
- Close the lid. Set the Cereals program and cook time 25 minutes. Prepare until the end of the program.
If there is no need to prepare a side dish, then simply pour hot water into the multicooker bowl, and instead of the “Cereals” program, set “Steam cooking”.
Step 1: Prepare minced meat.
First of all, prepare the chicken fillet, for this you need to rinse it with cold water and dry it with disposable paper towels. Now chop the fillet prepared in this way, passing it through a meat grinder.Peel the onion as well, rinse, cut off all unnecessary, that is, the remnants of the top and a small root, and then send it after the chicken meat to the meat grinder.
Mix minced chicken meat and chopped onion together, add chicken egg, salt and pepper to this mixture to taste. Knead everything, turning into a homogeneous mass. It is best to mix the minced meat with clean, slightly damp hands.
Step 2: We form cutlets.
Now, from the mass prepared for sculpting cutlets, begin to form your meat products. To do this, simply pinch off pieces of minced meat and roll the balls in your palms, and then flatten them, giving the classic shape of cutlets. And so that minced chicken does not stick to your hands, moisten them all the time with a little water and keep them moist.
Pour the breadcrumbs onto a flat dish and roll your chicken cutlets in them. But do this only if you are going to fry them, you do not need to bread them before steaming the cutlets.
Important: if you are making cutlets for children, then it is better to make them smaller so as not to scare the baby with a large portion of food. After all, young children much more like small and neat cutlets.
Step 3: Cooking cutlets in a slow cooker.
You can cook cutlets in a slow cooker in two different ways: fry and steam.
In order to fry chicken cutlets in a slow cooker, grease the bottom of the appliance with a small amount of vegetable oil, usually a couple of teaspoons is enough, and lay out the breaded meat products. Choose a mode "Bakery products" close the lid and cook 10-15 minutes, then open the lid and turn over the cutlets, which are already browned on one side. Keep cooking some more 10-15 minutes on the other hand, also with the lid closed, after which everything will be ready and you can start serving.
In order to cook chicken cutlets in a steam multicooker, pour the required amount of water into the appliance, install a special bowl designed for steaming, and grease it with vegetable oil. Lay out the cutlets and select the mode "Steam Cooking" by setting the timer to 25-35 minutes. After that, it is best to check the readiness of the cutlets by piercing them. If you see the release of clear juice, then everything is ready and you can start serving, if not, then continue the program for a few more minutes.
Step 4: Serve chicken cutlets cooked in a slow cooker.
Serve ready-made chicken cutlets hot, supplementing them with the same healthy side dish of vegetables or, for example, buckwheat. And also add various sauces to this dish or cook some delicious gravy.
Enjoy your meal!
In some recipes, white bread soaked in water is added to minced chicken during cooking.
You can also add cheese or fresh herbs to the minced meat.
If you wish, you can manage using a slow cooker to simultaneously fry one part of the cutlets and steam the other. To do this, simply place a few cutlets on the bottom of the bowl greased with oil, and place a steaming container on top. You may need to increase the cooking time a little.
Also formed, but not cooked minced chicken cutlets can be frozen, and then cooked in a slow cooker without defrosting.
On a coarse grater we rub the potato. We squeeze the juice.
We will not add raw onions, because it makes the minced meat very liquid. Therefore, chop the onion finely and pass it in a bowl with a small amount of vegetable oil. We use the "Frying" program for about 5-7 minutes.
We skip the chicken fillet through a meat grinder.
Add squeezed raw potatoes and sautéed onions to it.
Crack in one chicken egg. Sprinkle with salt, pepper and other spices to taste.
You can use dry herbs. 
Thoroughly knead the resulting minced chicken. Then beat it against the sides of the bowl to get a homogeneous mass.
Pour water into the multicooker bowl to the bottom mark or above. Lubricate the steamer basket with vegetable oil. With wet hands, we form cutlets of the same size as in the photo and put them in a basket. Set over the bowl and close the lid. We select the “Steam” program in the menu and the cooking time is 30 minutes.
After the signal, carefully remove the basket from the bowl.
The patties were tasty and juicy. And most importantly, they are dietary - without frying, without bread in the composition.
