Hello, dear readers. You can often hear the opinion that healthy eating requires significant costs and effort in preparation. Of course, a diet made up only of exotic products will not be cheap, and the recipes will most likely be tricky. But you can organize proper nutrition without significant cash injections. In this article I will talk about and give. Chicken loin is the best choice for organizing a balanced diet.

Chicken fillet contains a huge amount of substances beneficial to humans, second only to seafood in this indicator. The minerals, vitamins of animal origin and easily digestible protein contained in breast meat make it an important element in a healthy nutrition menu. Since a huge number of poultry farms are engaged in breeding chickens, the cost of chicken meat is at an acceptable level, which cannot be said, for example, about turkey meat.

The fat content in meat is minimal. Breast is low in calories, so it is almost always included in diets. The average calorie level is 113 kcal per 100 g. Per 100 g of product there are 23.5 g of proteins (94 kcal), 2 g of fat (17 kcal) and 0.4-0.5 g of carbohydrates (2 kcal). As for the energy ratio, carbohydrates account for 1%, fats – 15% and proteins – 84%.

The calorie content of fillet varies noticeably depending on the chosen method of heat treatment. So, if cooking is carried out by steaming, then 100g of finished breast will have a calorie content of 95 kcal. If you fry chicken meat, the calorie content will increase to 197 kcal.

Up to 25% of the weight of the breast is occupied by protein, containing vitamins A, H, C, PP, as well as B vitamins. Chicken meat contains many micro and macroelements, including zinc, potassium, sulfur, chromium, sodium, cobalt and magnesium.

When choosing chicken meat, pay attention to its color. It should be soft pink, and the surface itself should be dry, without damage or punctures. The large size is rather a disadvantage, as it may indicate the advanced age of the bird.

Simple recipes and cooking methods

For chicken fillet, as a rule, it is not at all difficult. It is also important that the cooking time for breast meat usually does not exceed 40-45 minutes, that is, the dishes are prepared quickly.

How to cook chicken breast in a slow cooker

To ensure that the chicken breast does not lose its beneficial properties and elements, and also does not acquire excess fat from frying, I recommend cooking it in a slow cooker. Various seasonings, vegetables, mushrooms, wine, sauces, cheeses, lemon, bacon, apples can be used as additional ingredients.

Cooking in a slow cooker does not require constant control over the process, which means you can do other things in the kitchen without worrying that something will burn. In addition, the multicooker allows you to steam, stew and even fry. Moreover, in frying mode you can do without vegetable oil, or use a minimal amount of it.

For a couple

You can often hear that steamed meat loses its taste. This is partly true, but not in relation to chicken fillet. Spices, salt and sauces in which meat is marinated can provide an interesting and piquant taste. Unlike beef or pork, chicken is marinated very quickly, and after cooking it delights with aroma and taste.

I will give only one of the recipes, although in fact there are dozens of them.

We will need:

• Breast.
• Salt.
• Spices.
• 3 multi-glasses (3 x 180 ml) water.

Preparation

It is best to use fresh fillets that have not been frozen. This is true for any recipe. However, even after freezing, meat does not lose all its beneficial qualities.

Cut the meat into small cubes or pieces (whichever is more convenient). You can cook the fillet whole if the multicooker bowl allows, but then the cooking time will double.

Rub the pieces of meat with salt and spices. Pour water into the multicooker container, place a steaming bowl on top and place the fillet in it. Turn on the steam cooking mode. In 15-20 minutes the meat will be ready.

By the way, you can cook a side dish with the chicken, for example, rice or buckwheat porridge. Only the cooking mode will be Porridge, and the total time can increase to 30 minutes (depending on the multicooker model).

In foil

Typically, foil is used for cooking in the oven. But in fact, it can also be useful for a slow cooker. In this recipe I will tell you how to cook chicken in foil in a cartoon.

We will need:

• 3 small breasts.
• Cheese (6-9 thin slices).
• Large onion or two medium onions.
• 2 tomatoes.
• 2 tsp salt.
• 1 tsp chicken seasoning.
• Foil.

Preparation

Peel the onion and cut it into rings. We cut the washed tomatoes into slices, and cut the cheese into thin slices. If the goal is to reduce calories, you can refuse cheese.

We wash the fillet and dry it with a paper towel. Rub each breast with spices and salt and leave to marinate for 30 minutes.

Place the fillet on foil, top with onions, then tomatoes and then cheese. We make small sides out of foil so that the juice released during baking does not leak out.

A five-liter slow cooker holds three servings. There is no need to add oil to the bowl. Turn on the Baking mode for 40-45 minutes. After the cartoon signals the end, open the lid and let the baked breast stand for 10 minutes. During this time, the foil will cool down and you will be able to remove the fillet.

With vegetables and mushrooms

Since mushrooms are a fairly difficult food to digest, they are best eaten with something light, such as chicken and vegetables.

We will need:

• Breast.
• 4 medium sized potatoes.
• 200 grams of champignons.
• Carrot 1 pc.
• Canned peas.
• 2-3 bay leaves.
• Black pepper.
• Salt.
• 2 tbsp sour cream.

Preparation

Thoroughly rinse the fillet, mushrooms, peel the onions and potatoes. Cut the chicken into cubes or small pieces. It is better to cut the potatoes into cubes. Grind the carrots or also cut them into small cubes.

Add vegetable oil to the multicooker and turn on the Baking mode for 10-12 minutes. Add the onion and fry it until golden brown. Then add the rest of the ingredients, mix everything well, add 1 multi-glass of water and leave to simmer for 35-40 minutes. Stewed chicken with mushrooms and vegetables will delight you with its delicate taste.

The mushrooms can be pre-fried with onions if you prefer fried vegetables. You can also add cabbage to the recipe.

In the marinade

An unusual honey-orange marinade will delight you with unusual combinations of flavors. Fillet marinated with honey and oranges will surely appeal to those with a sweet tooth, although its calorie content will be noticeably higher compared to steamed meat.

We will need:

• Breast.
• 1 tbsp. spoon of sunflower oil.
• 1 package of ready-made honey-orange marinade.
• 2-3 cloves of garlic.
• If you don’t have a ready-made marinade, it’s not difficult to make it yourself.

Ingredients for marinade:

• 1 orange.
• 1 tbsp. spoon of honey.
• Turmeric.
• Ginger.
• Olive oil

Preparation

Squeeze the juice from the orange into a separate container. Add all the ingredients for the marinade, as well as orange zest. Garlic is added either finely chopped or crushed. Mix everything thoroughly.

The washed fillet can be cut into small cubes, or you can cut it into plates (like chops) and beat.

Place the chicken meat in a container with marinade and place it in the refrigerator for 1.5-2 hours. You can leave the meat to marinate overnight, then it will soak in better.

Before placing the breast, grease the bowl with multi-sunflower oil. Cooking takes place in the Stewing mode for 30 minutes. It is advisable to stir the fillet pieces a couple of times so that they do not dry out.

With soy sauce

The marinade will help give chicken a piquant taste. Marinades can be very different both in complexity of preparation and in taste. In this recipe, soy sauce will serve as a marinade, which goes well with chicken fillet.

We will need:

• 2 breasts (total weight 600-700 g).
• Head of garlic.
• 100 ml soy sauce.
• Vegetable oil.

Preparation

Don't be put off by the presence of vegetable oil in the ingredients. We only need it to coat the walls and bottom of the bowl. If desired, it can be replaced with butter.

Cut the thoroughly washed fillet into medium-sized pieces and place in a bowl. Pour soy sauce over the meat so that it covers all the pieces.

Peel and finely chop the garlic, add it to the bowl with the chicken and mix thoroughly. The fillet is marinated in the refrigerator for an hour and a half.

Immediately before starting cooking, grease the bowl with vegetable oil, then lay out the fillet pieces. Turn on the Baking mode for 40-45 minutes. If your multi does not have this mode, then you should fry the breast a little, then add water or soy sauce to the bowl and cook in the Stew mode for 30 minutes.

French

In the classic recipe, the French-style meat is cooked in the oven and with mayonnaise. In our recipe, mayonnaise, which is practically useless for the body, is replaced with sour cream and tomatoes, and multi is used for cooking.

The result will not disappoint you, and the only drawback is the lack of a crispy crust on the surface of the cheese. However, in some models of multicookers this crust still forms.

We will need:

• 4 breasts.
• 2 tomatoes.
• Half an onion.
• 100 g cheese.
• 2 tbsp sour cream.
• 1 tsp salt.
• Black pepper.
• 4 tbsp water.

Preparation

We need to cut a large thick plate from each fillet. We beat each plate, but not too much. We put those parts of the fillet that did not fit aside; they are not needed for this recipe, but they can be used in the preparation of other dishes.

Mix salt and black pepper and rub the mixture over the meat. You can use other seasonings as well.

Pour water into the bowl and place the fillet. All 4 pieces fit into a five-liter multi. We peel the onion and cut it into rings, then place it on the meat. Spread sour cream on top of the breast.

Cut the tomatoes into rings and place them on the fillet already coated with sour cream. Activate the Extinguishing mode and close the lid. Cooking takes 30 minutes. Sunflower oil is not needed.

We grate the cheese and, immediately after the completion signal sounds, open the lid and sprinkle it on our French chicken. Close the lid and turn on the stew again for 7 minutes. During this time the cheese will melt.

The chicken is served hot. Fresh vegetables, herbs, wild rice with tarragon can serve as a side dish.

In wine sauce

Chicken fillet cooked in wine sauce will surprise you with its exquisite taste. I recommend using medium-priced semi-dry or dry white wines. By choosing cheap wine, you risk ruining the taste.

We will need:

• 1 kg fillet.
• 0.5 kg of onions.
• 300 ml wine.
• 80 g tomato paste.
• Olive oil.
• Salt, black pepper.

Preparation

Wash the fillet, dry it and cut it into medium-sized cubes or pieces. Cut the peeled onion into half rings.

Turn on the Fry mode, pour a little olive oil into the bottom of the bowl and, once it is hot, add the meat. Fry the fillet until a crust appears, stirring continuously.

Salt and pepper the chicken, add the onion to the bowl and continue frying until the onion is half cooked. It will take 5-7 minutes, no more. The multi cover remains open.

Add tomato paste and wine, mix everything thoroughly. Activate the Extinguishing mode and set the timer for 60 minutes. Leave the lid open for about 10 minutes to allow the wine vapors to evaporate. If this is not done, they will affect the taste. Then close the lid. After the signal sounds, the meat can be served.

Mashed potatoes, spaghetti, and rice are good as a side dish.

Rules for serving chicken breasts

Chicken fillet is served hot and usually with a side dish. Chicken goes well with rice, mashed potatoes, pasta, and cereals. Fresh or baked vegetables can serve as a side dish. If necessary, the breast is pre-cut into portions. For example, it is better to cut meat cooked in foil and only then serve it.

That’s all for now, but in the following articles I will definitely tell you something important, useful and interesting.

In contact with

When choosing meat to prepare a particular dish, an experienced housewife already knows in advance what it will be like. This especially applies to chicken, the meat of which, with different methods of heat treatment, can turn out either juicy and soft, or rather dry.

If any part of a chicken carcass can always be boiled, then for baking it is better to take thighs or drumsticks, because white breast fillets dry out a lot in the oven.

But if you have a slow cooker, then chicken fillet can be cooked in it. Even the simplest model has a “Baking” function. By setting this mode, you can not only bake a pie, but also bake meat.

During baking, conditions are created inside the bowl under which even such “capricious” meat as breast fillet is well baked, remaining juicy. This effect is achieved due to the abundance of steam in the bowl and the accumulation of condensation on the inside of the lid.

Before baking, the fillet can be marinated using your favorite spices, seasonings and sauces.

Chicken meat cooks quickly, especially the breast, so it does not require long marinating. 30 minutes is enough for the fillet to be saturated with the aroma of seasonings.

The fillet can be baked without additional ingredients or use juicy vegetables: onions, tomatoes, eggplants.

If you place slices of cheese on the meat, it will become covered with a melted crust and acquire a piquant taste.

Many housewives bake fillets in foil. This method is quite justified, since you can cook the meat in portions. At the same time, meat and vegetable juices remain in the foil, making the meat even juicier and softer.

But before you use foil, remember that it can ruin the coating of the bowl - it’s not for nothing that they advise not to use metal utensils. Therefore, some housewives purchase a second bowl for baking food in foil. And others - before putting meat wrapped in foil (or something else) into the bowl, put a sheet of parchment in it.

If you do decide to use foil, try to ensure that the packaging is without sharp corners that could scratch the bowl.

The cooking time for chicken fillet depends on the power of your multicooker. If its power is high, then the dish can be removed from the bowl after 30 minutes. If the multicooker is running low, the baking time increases by another 20–30 minutes.

Chicken fillet baked in a slow cooker: in sour cream sauce

Ingredients:

• chicken fillet – 600 g;
• sour cream – 200 g;
• garlic – 3 cloves;
• salt;
• black pepper;
• cheese – 120 g;
• sunflower oil – 10 g.

Cooking method

• Rinse the fillet with cool water and pat dry with a paper towel. Sprinkle with pepper and salt, rub the spices into the meat, leave it on the table for 15 minutes to marinate.
• Prepare the sauce. Place sour cream in a bowl, add a little salt and garlic pressed through a garlic press. Stir.
• Place the fillets in a greased bowl. Place the container in the multicooker.
• On the display, set the “Baking” or “Roasting” program. Cook for 10 minutes.
• Grate the cheese on a medium grater.
• Turn the meat over to the other side. Pour over the prepared sauce. Cover with cheese. Bake the fillet for another 20 minutes.
• Place on a plate, sprinkle with herbs.

Video recipe for the occasion:

Chicken fillet baked in a slow cooker: with onions and carrots

Ingredients:

• chicken fillet – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• mayonnaise – 50 g;
• seasoning for chicken – 1 tsp;
• sunflower oil – 10 g;
• cheese – 120 g.

Cooking method

• Cut the fillet into portions. Marinate in a mixture of mayonnaise and chicken seasoning, refrigerating for 30 minutes.
• Cut the carrots into circles 5–10 mm thick, the onions into wide rings.
• Pour oil into a bowl and heat in baking mode. Place the meat. Fry until light brown. Place on a plate.
• Place onion mixed with carrots in a bowl. Place meat on vegetables. Close the lid. Bake for 20 minutes.
• Open the multicooker, sprinkle the meat with grated cheese. Cook in the same mode for another 10–15 minutes.

Advice: If your multicooker has high power, add 70–100 ml of water along with the vegetables. She won't let them burn.

Chicken fillet baked in the oven: in foil

Ingredients:

• chicken fillet – 3 pcs.;
• onion – 1 pc.;
• tomatoes – 1–2 pcs.;
• cheese – 120 g;
• sunflower oil – 20 g;
• dried basil – 1/3 tsp;
• garlic – 3 cloves;
• soy sauce – 1 tsp;
• salt - optional.

Cooking method

• Wash the fillet, dry it, put it in a container. Sprinkle it with basil, add soy sauce and oil. Stir. Leave in a cool place for half an hour.
• Cut the onions and tomatoes into rings. Finely chop the garlic.
• Prepare three squares of foil so that the edges can be raised, creating a kind of plate.
• Place onions and garlic in the middle of the foil and place the fillet on them. Place tomatoes on top of the meat and sprinkle generously with grated cheese. Lift the edges of the foil and secure them well together, leaving a small hole in the middle.
• Carefully place these packets into the bowl. Pour some water into the bottom. Close the lid. Install the "Baking" program. Cook for 30 minutes.
• Turn off the multicooker. Open the lid and let the foil cool slightly. Place fillet portions on plates.

Chicken fillet baked in a slow cooker: in tomato sour cream sauce

Ingredients:

• chicken fillet – 3 pcs.;
• sour cream – 70 g;
• tomato ketchup – 70 g;
• garlic – 2 cloves;
• coriander – 1/3 tsp;
• salt;
• paprika.

Cooking method

• Wash the fillet and pat dry with paper napkins.
• Mix sour cream with ketchup, garlic passed through a press and spices.
• Coat the meat with sauce and leave to marinate for 30 minutes.
• Wrap each fillet in foil so that the juice does not leak out of the package during cooking.
• Place the wrapped fillets in a bowl. Add a little water (to cover the bottom). Set the "Baking" mode. Cook for 30 minutes.
• Cool the finished meat slightly in the foil, then cut into portions.

Note to the hostess

The fillet cooks very quickly, so there is no need to keep it in the slow cooker for longer than the allotted time.

By adding other spices and herbs each time, you will always get baked fillet with a completely new taste and aroma.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 6 2017

Content

Chicken fillet dishes are universal because they are suitable for any dietary menu and for a gourmet feast. The breast can be stewed, boiled, baked, fried or steamed. If you use a slow cooker, cooking will take very little time.

How to cook chicken fillet in a slow cooker

Cooking breast is easy, but there is a risk of making it too tough and dry, and tasteless. You can cook chicken fillet in a slow cooker correctly if you follow these recommendations:

1. Use chilled, not defrosted meat. The fillet is already a bit dry. If you defrost it, then almost all the moisture will leave it. The piece should be light pink, elastic, without a yellow tint.
2. Before cooking, the meat must be thoroughly washed and dried. You can cook it whole or in small pieces.
3. If you are going to bake the breast, keep it for some time in a marinade of some sauces, seasonings, or spices. Even half an hour is enough for the meat to take on the flavors.
4. It is preferable to cook chicken fillet dishes in a slow cooker with juicy vegetables: tomatoes, onions, eggplants.
5. Cooking times indicated in recipes may vary depending on the power of the equipment.
6. Before baking or frying, the appliance should be turned on a couple of minutes before adding food so that it warms up a little.
7. If you choose steam mode, you can add fruit juices and spices to a bowl filled with water. The meat will be saturated with their aromas.

Chicken fillet recipes in a slow cooker

Modern housewives cook anything in a slow cooker: porridge, casseroles, roasts. The choice of what to cook from chicken fillet in a slow cooker is huge: the breast can be baked, fried, boiled, or made into a stew with the addition of vegetables. There are many recipes for chicken fillet in a slow cooker, both whole and in pieces.

For a couple

• Cooking time: 95 min.
• Number of servings: 1 person.
• Calorie content of the dish: 237 kcal.
• Purpose: lunch, diet, dinner.
• Cuisine: Italian.

Diet lovers will love the recipe for steamed chicken fillet in a slow cooker. The meat comes out tender and flavorful. It must first be marinated. No salt is added to the dish, which complies with the principles of proper nutrition. However, the breast does not come out tasteless, because it is marinated in soy sauce with the addition of garlic and lemon juice.

Ingredients:

• chicken fillet – 1 large;
• mixture of dried dill and parsley - 1 sachet;
• soy sauce – 2 tbsp. l.;
• hot red pepper - a pinch;
• vegetable oil – 4 tsp;
• garlic – 1 clove;
• lemon juice – 1 tablespoon;
• ground black pepper – 2 pinches.

Cooking method:

1. Rinse the fillet and dry. Carefully cut into two halves crosswise.
2. Mix the oil with soy sauce and lemon juice. Add crushed garlic, two types of pepper, dried herbs.
3. Marinate the chicken in the resulting sauce for an hour.
4. Pour water into the multicooker bowl (it should be more than half the volume of the bowl). Place a steam cooking rack.
5. Then you can add the meat. Cook on the “Steam” mode for half an hour.

Chicken pilaf

• Cooking time: 125 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 1364 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.

Chicken pilaf in a multicooker is prepared with the addition of a minimal amount of oil, because due to the tightness, almost all vegetable and meat juices do not evaporate, but remain inside. You can add any spices you want to the pilaf.

Ingredients:

• chicken fillet – 250 g;
• turmeric – 0.5 tsp;
• garlic – 1 clove;
• onion – 1 head;
• pepper, salt;
• carrot – 1 large;
• water – 2 multi-glasses;
• vegetable oil – 2 tbsp. l.;
• long rice – 1 multi-cup.

Cooking method:

1. Rinse the fillet. Dry it, remove fat and films. Cut into small equal pieces.
2. Rinse the rice several times until the water runs clear and place in a colander to remove excess moisture.
3. Peel and wash the vegetables. Grate the carrots coarsely. You can cut the onion into small cubes or half rings, depending on what you like best.
4. Remove the peel from the garlic.
5. Pour oil into the multicooker container. Set “Baking” for half an hour. Let the appliance warm up for a couple of minutes and then add the pieces of meat. Fry for a quarter of an hour, stirring regularly. Leave the lid open.
6. Add vegetables. Stir and fry for another 10 minutes.
7. Add rice, salt, turmeric and pepper. Fill with cold water. Set the “Pilaf” or “Rice\Buckwheat” function and cook until it turns off automatically. The device signals the end of cooking with a sound.
8. Tip: Check the dish periodically to make sure the water doesn't evaporate too early. If this happens, make indentations with a spatula all the way to the bottom and add a little cold liquid.

In sour cream sauce

• Cooking time: 65 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 1521 kcal.
• Purpose: lunch, dinner.
• Cuisine: oriental.
• Difficulty of preparation: medium.

Chicken goes well with sour cream, cream, and milk. Make chicken fillet in sour cream sauce in a slow cooker: a wonderful healthy dish with which you can serve various side dishes - cereals, pasta, vegetable purees, salads.

Ingredients:

• chicken fillet – 1.3 kg;
• butter – 40 grams;
• sour cream – 0.4 l;
• vegetable oil – 2 tbsp. l.;
• chicken broth – 0.2 l;
• salt, black and red pepper;
• garlic – 2 cloves;
• saffron – 2 pinches;
• turmeric – 0.5 tsp.

Cooking method:

1. Wash and dry the meat. Cut into small oblong pieces. Rub with salt and pepper.
2. Pour vegetable oil into the dish of the device, add butter. Start "Frying". After 5 minutes, add the fillet.
3. When the signal sounds, add turmeric and saffron. Stir and pour in broth. Cook for half an hour on “Stew”.
4. 5 minutes before turning off, mix the meat with sour cream, add crushed garlic.

With vegetables

• Cooking time: 75 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 1314 kcal.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty of preparation: medium.

Chicken fillet with vegetables in a slow cooker is convenient due to its variability. The recipe suggests cooking it with tomatoes, bell peppers, carrots and onions, but if you want, you can replace something from the list with eggplant, zucchini, cabbage or any other of your favorite vegetables.

Ingredients:

• chicken fillet – 1 kg;
• greens - half a bunch;
• carrots – 2 large;
• water – 0.4 l;
• tomatoes – 2 pcs.;
• salt, pepper, seasonings;
• tomato paste – 2 tsp;
• bell pepper – 2 pcs.;
• onions – 2 pcs.

Cooking method:

1. Wash and dry the fillets. Cut it into medium pieces and the onion into half rings. Cook on “Baking” without oil for 10 minutes, stirring.
2. Add seasonings, pepper, salt. Mix thoroughly.
3. Cut carrots, tomatoes and bell peppers into equal cubes. Place on meat.
4. Add tomato paste, cover with water. Stir. Cook on the “Stew” mode for 40 minutes. Before turning off the appliance, sprinkle the dish with chopped herbs.

In creamy sauce

• Cooking time: 75 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 1087 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

Chicken fillet in creamy sauce in a slow cooker turns out to be the most tender and incredibly juicy. The addition of walnuts to the sauce gives the dish a special taste. This dish is reminiscent of Georgian satsivi, but served hot, with a side dish of your choice.

Ingredients:

• fillet – 750 g;
• greens - half a bunch;
• heavy cream – 375 ml;
• salt pepper;
• water – 375 ml;
• walnut kernels – 1.5 cups;
• butter – 80 grams;
• flour – 4.5 tbsp. l.

Cooking method:

1. Rinse and remove films from the meat. Dry and cut into long strips. Fry until golden brown on the “Baking” for 20 minutes, adding a drop of vegetable oil. Leave the lid open.
2. Take out the meat. Pour flour into the container of the device, and after a couple of minutes add butter. As soon as it melts, pour in water. When it boils, add cream and stir. Add salt and pepper and cook the sauce until it thickens a little.
3. Add crushed nuts and chicken. Cook on “Stew” for 35-40 minutes.

With cheese

• Cooking time: 85 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 935 kcal.
• Cuisine: European.
• Difficulty of preparation: easy.

Adding cheese greatly enhances any dish, be it chicken, fish or vegetables. A quick recipe for chicken with cheese in a slow cooker will appeal to both adults and children. Vegetable stew or rice with spices are suitable as a side dish.

Ingredients:

• fillet – 0.6 kg;
• pepper, seasonings, salt;
• garlic – 7 cloves;
• hard cheese – 220 g;
• onions – 2 pcs.;
• mayonnaise – 200 ml.

Cooking method:

1. Rinse the meat, cut into cubes. Place in a multicooker cup. Salt, pepper, add your favorite seasonings.
2. Peel the onion and cut into half rings. Place on meat.
3. Crush the garlic and mix it with mayonnaise. Brush the resulting sauce onto the food.
4. Sprinkle it all with coarsely grated cheese.
5. Cook on the "Bake" for an hour.

In foil

• Cooking time: 95 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 436 kcal.
• Purpose: lunch, holiday, dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

It is convenient to cook in foil, since all the juices remain inside the meat and it cooks evenly. The taste of chicken fillet in foil in a slow cooker is complemented by juicy vegetables, tomatoes and eggplants, so a separate side dish is no longer required.

Ingredients:

• chicken fillet – 0.3 kg;
• garlic – 1 clove;
• salt, pepper, spices;
• onion – 1 small head;
• eggplant – 1 small;
• tomatoes - 1 piece;
• hard cheese – 75-80 g.

Cooking method:

1. Peel and crush the garlic, mix with spices.
2. Wash the chicken meat and dry it. Cut into large slices. Rub with garlic and seasonings.
3. Wash the eggplant and cut into rings. Grind with salt and leave for a while. Rinse, wring out.
4. Cut the onion into rings.
5. Wash the tomatoes and dry. Cut into slices.
6. Gather two sheets of foil into boats. Place meat in them. Place onions, tomatoes, eggplants on top. Sprinkle with coarsely grated cheese. Carefully pinch the edges of the boats to form tight envelopes.
7. Cook on “Baking” for 45 minutes. Serve wrapped in foil with the edges unfolded.

Diet chicken

• Cooking time: 155 min.
• Number of servings: 1 person.
• Calorie content of the dish: 165 kcal.
• Purpose: diet.
• Cuisine: French.
• Difficulty of preparation: easy.

If you are choosing dishes that will help you lose weight, remember the recipe for diet chicken in a slow cooker. It contains a minimum of calories and is very beneficial for the body. Having eaten a portion of this dish, you will remain full for a long time. It is best to serve this chicken as a side dish with steamed vegetables or something similar, light and low in calories.

Ingredients:

• fillet – 250 grams;
• lemon - quarter;
• onion – 1 pc.;
• vegetable oil – 1 tbsp. l.;
• honey – 2 tsp;
• salt - a pinch;
• garlic – 1 clove;
• ground black pepper - a pinch.

Cooking method:

1. Peel the onion. Cut half into rings and puree the other half in a blender.
2. Mix onion pulp with honey and pepper. Add crushed garlic and salt.
3. Wash the chicken, dry it, cut into pieces. Mix them with the marinade. Leave for a couple of hours.
4. Pour oil into the multicooker bowl. Place the pieces of meat and onion rings on top. Cook for half an hour on “Baking”. Sprinkle with lemon juice before serving.

With mushrooms

• Cooking time: 65 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 1623 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Chicken fillet with mushrooms in a slow cooker is a light but very satisfying dish in which all the ingredients are wonderfully combined with each other. In this recipe it is recommended to use medium-sized champignons. You can replace them with any other fresh mushrooms: porcini, chanterelles, milk mushrooms, wild mushrooms.

Ingredients:

• fillet – 0.8 kg;
• greens - a bunch;
• champignons – 0.6 kg;
• salt, spices, pepper;
• onions – 2 pcs.;
• 10 percent cream – 250 ml;
• vegetable oil – 5-6 tbsp. l.

Cooking method:

1. Wash and dry the meat. Cut into small slices and place in a multicooker container.
2. The onion should be peeled first. Then you need to chop it into small cubes. Stir in meat. Add vegetable oil and cook on the “Fry” mode for a quarter of an hour.
3. Cut the mushrooms into quarters. Add to dish.
4. Pour in the cream, salt, pepper and season. Turn on “Frying” for another quarter of an hour. Sprinkle with fresh herbs before serving.

With broccoli

• Cooking time: 55 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 1843 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

Chicken with broccoli in a slow cooker will appeal to all lovers of interesting flavor combinations. The dish also includes potatoes, so there is no need to prepare a side dish for it. It will take less than an hour to make. If there is little time left before lunch or dinner, then the chicken with broccoli recipe will help out.

Ingredients:

• potatoes – 750 g;
• seasonings, pepper, salt;
• fillet – 0.75 kg;
• mayonnaise – 225 ml;
• broccoli – 450 g;
• onions – 2 pcs.;
• vegetable oil – 6 tbsp. l.

Cooking method:

1. Peel the potatoes. If it is large, cut into quarters. Small ones will need to be divided into halves. Fry on the "Baking" for 5 minutes.
2. Wash the meat and cut into slices. Add to potatoes and mix with mayonnaise. Salt, season, pepper. Turn on “Baking” for 40 minutes.
3. Wash the remaining vegetables. Chop the onion and chop the broccoli.
4. Add them to the dish 20 minutes before turning off.

In soy sauce

• Cooking time: 65 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 1680 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Aromatic chicken fillet in soy sauce in a slow cooker will appeal to fans of Asian cuisine. It turns out spicy, a little salty and acquires an appetizing crust of a dark golden color. The ideal side dish for this brisket would be fluffy long rice with vegetables.

Ingredients:

• fillet – 0.9 kg;
• sesame seeds – 2 tbsp. l.;
• vegetable oil – 45 ml;
• garlic – 6 cloves;
• soy sauce – 100 ml.

Cooking method:

1. Wash the meat and dry. Cut into equal small cubes.
2. Mix soy sauce with sesame seeds, add crushed garlic.
3. Marinate the chicken for half an hour.
4. Pour vegetable oil into the multicooker container. Place the breast pieces.
5. Cook for half an hour on “Baking”.

Baked chicken fillet

• Cooking time: 65 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 998 kcal.
• Kitchen: homemade.
• Difficulty of preparation: medium.

Baked chicken fillet in a slow cooker will look great on the holiday table. It is prepared with tomatoes and onions under a cheese crust, which makes the meat juicy. The recipe calls for chicken seasoning, but you can use whatever spices you like.

Ingredients:

• fillet – 2 pcs.;
• salt – 1 tsp;
• cheese - 4 thin slices;
• chicken seasoning – 1 tsp;
• onion – 1 small;
• tomato – 1 large.

Cooking method:

1. Peel and cut the onion into rings.
2. Wash the tomato. Dry and cut into slices.
3. Wash the meat and pat dry. Rub with salt and seasoning. Leave for half an hour.
4. Place one fillet on two sheets of foil. Top with onions, tomatoes and a couple of pieces of cheese. Form the sides.
5. Place the “boats” in the multicooker container. Cook on the “Baking” program for 40 minutes.

Stew

• Cooking time: 75 min.
• Number of servings: 12 persons.
• Calorie content of the dish: 3145 kcal.
• Purpose: dinner, holiday.
• Cuisine: Caucasian.
• Difficulty of preparation: high.

Stewed chicken fillet in a slow cooker, Caucasian style, is prepared with the addition of mushrooms, sour cream, onions, and spices. The meat is coated in a delicious thick sauce, making it melt in your mouth. The choice of seasoning determines whether the dish will be spicy or mild.

Ingredients:

• fillet – 1.2 kg;
• greenery;
• champignons – 300 g;
• salt pepper;
• water – 0.4 l;
• paprika – 1 tsp;
• vegetable oil - half a glass;
• flour – 2 tsp;
• onions – 6 pcs.;
• sour cream – 8 tbsp. l.

Cooking method:

1. Wash and dry the meat. Cook with half the oil on “Fry” for 20 minutes. Remove from bowl.
2. Pour the remaining oil into the multicooker container, add the onion, cut into half rings. Cook on “Frying” for a quarter of an hour.
3. Puree the fried onions in a blender. Add flour, paprika, salt, pepper and mix.
4. Add sour cream.
5. Place meat and coarsely chopped mushrooms into the appliance. Pour in the sauce and cook on “Stew” for 20 minutes.

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Chicken fillet in a slow cooker: cooking recipes with photos

The multicooker was invented relatively recently, but immediately firmly won its rightful place in the kitchen of housewives, mainly due to the saving of time and effort on cooking, as well as the ease of use. Chicken in a slow cooker can be prepared in a variety of ways. Let's list the main dishes: chicken with potatoes in a slow cooker, pilaf with chicken in a slow cooker, stewed chicken in a slow cooker, rice with chicken in a slow cooker, buckwheat with chicken in a slow cooker, chicken in sauce in a slow cooker, chicken with mushrooms in a slow cooker, chicken with vegetables in a slow cooker , chakhokhbili from chicken in a slow cooker and others.

Chicken dishes in a slow cooker are so varied that it is impossible to describe them in one article. A significant part of them are recipes for chicken dishes with vegetables in a slow cooker. These include: cabbage with chicken in a slow cooker, potatoes with chicken in a slow cooker, chicken with beans in a slow cooker, stewed potatoes with chicken in a slow cooker, stewed cabbage with chicken in a slow cooker and others. If you want to surprise your guests with something original, take a look at some of our unconventional recipes. These are: chicken jellied meat in a slow cooker, chicken pie in a slow cooker, chicken pasta in a slow cooker, chicken soup in a slow cooker, chicken casserole in a slow cooker, chicken in soy sauce in a slow cooker and some others. A large number of dishes that previously required the use of traditional frying pans and ovens are now prepared using a multicooker. True connoisseurs of chicken meat notice the difference in the results, and therefore the option with a slow cooker boldly claims to be called an independent dish. Judge for yourself: chicken in sour cream in a slow cooker, fried chicken in a slow cooker, chicken in foil in a slow cooker, roast chicken in a slow cooker, chicken with porridge in a slow cooker, steamed chicken in a slow cooker.

Some dishes in a slow cooker are prepared with small nuances that distinguish them from the traditional version. Be sure to check out the recipes on our website: chicken fillet in a slow cooker, whole chicken in a slow cooker, frying chicken in a slow cooker, homemade chicken in a slow cooker, dietary chicken in a slow cooker.

Recipes for cooking chicken in a slow cooker continue to expand and improve. New dishes with chicken in a slow cooker are appearing in world cuisine. We try to post recipes for these innovations on our website. People love slow cooker chicken. Recipes with photos are available for your attention on our website. If you need chicken in a slow cooker, the photo will tell you what it will look like in the final version. Or - stewed chicken in a slow cooker with a photo - looks more appetizing. This is convenient for readers. Visitors to our site often ask questions about the preparation of this or that dish. For example: how to cook chicken in a slow cooker, how to cook pilaf in a slow cooker with chicken, how to bake chicken in a slow cooker, how to cook chicken with potatoes in a slow cooker, how to stew chicken in a slow cooker? The answers are in the recipes and photos.

And if you want to cook an original “delicious chicken in a slow cooker” dish, we recommend a recipe for stewed chicken in a slow cooker. And if you like your stewed chicken in a slow cooker, send us recipes with photos, we’ll rejoice together, and share with other gourmets.

Now you know that chicken in a slow cooker is not just one recipe, there are a huge number of them. So explore and try. And if you're interested, here are some tips for cooking chicken:

Old poultry is used mainly for boiling and stewing, young poultry is used for frying.

From the liquid remaining after cooking the chicken in a container, meat juice is prepared, which is used to baste the bird when serving the dish.

Before cooking chickens and lean chickens, they are brushed with sour cream to create a more golden brown crust. Readiness is determined by piercing the thick part of the flesh with a chef's needle; clear juice flows out of the finished bird.

The finished chicken dish goes well with fried potatoes. The poultry dish is topped with meat sauce or butter.

Additionally, as a side dish you can serve green salad, red or white cabbage salad, pickled berries and fruits, and soaked apples in a salad bowl, vase or on a pie plate.

Time: 50 min.

Servings: 3-4

Difficulty: 3 out of 5

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

Chicken fillet in the Redmond multicooker can be prepared using a variety of recipes. For those who are on a diet, steamed chicken fillet in a slow cooker is best. You can fry the fillet breaded or with pasta and various sauces.

The only drawback of chicken fillet is its dryness after improper cooking. A skillful multicooker assistant will not spoil dietary chicken meat. Chicken fillet does not contain fat, has a complete protein composition and is inexpensive, therefore it is the main meat product of the average family.

It can be given to children from an early age. A contraindication to eating chicken is pancreatitis. Chicken meat is beneficial not only because of its low calorie content (about 130 kcal per 100 g) and easily digestible proteins. It contains vitamins and microelements necessary for the body, which help improve the condition of the skin, metabolism and functioning of the nervous system.

The recipe for chicken fillet with pasta does not require additional preparation of the side dish. Everything turns out tasty and quickly. Tender golden fillet and pasta with sauce are prepared in half an hour in a slow cooker with minimal effort. A great option for feeding your family when you get home from work.

For slow cooker chicken recipes, it is better to buy chilled meat that has not been frozen. High-quality meat has a uniform pink color, a smooth and dry surface and a fresh, characteristic smell. Refrigerated meat results in less dry dishes.

Chicken fillet does not need to be soaked or marinated before cooking; it has a delicate texture without any pre-treatment. It is advisable to salt the meat at the end of frying so that it does not lose its juice, and cut it not too finely for the same reason.

For meat and pasta recipes, buy premium pasta, which is made from durum wheat. They should not boil quickly and turn into porridge after cooking.

You can use store-bought tomato sauce or make it yourself from fresh tomatoes with the addition of spices, garlic, and bell pepper.

Mint, thyme, basil, thyme, ground pepper, turmeric, and dried dill are used as spices in chicken recipes. It is advisable not to overdo it with spices. Only those whose taste they know and love are added. Spices are useful, but some of them can cause allergies. Chicken and garlic recipes go well together. It can be placed inside by making small cuts in the meat.

Let's start cooking

Ingredients:

Cooking process

Step 1

Prepare everything for cooking. Peel carrots and onions. The onion is cut into pieces, the carrots are grated on a coarse grater or cut into strips. The chicken fillet is washed and cut into small pieces.

Step 2

Pour oil into a multicooker bowl, add onions and carrots. Turn on the “Frying” mode and lightly fry the vegetables without closing the multicooker lid. Add the chopped fillet to the vegetables and lightly fry on both sides. At the end of frying, pour in the prepared sauce, add spices and salt, and add clean hot water.

Step 3

Add pasta to meat and vegetables into a multicooker bowl. Switch the multicooker to the “Stew” mode. The time is set to 20 minutes.

Step 4

Hard cheese is grated. When the pasta is ready, mix it with meat and vegetables and sprinkle grated cheese on top. Close the multicooker and let the dish stand in the heating mode for 10 minutes. The finished dish is laid out on plates and decorated with herbs as desired.

Enjoy your meal!