Buckwheat with chicken in a slow cooker is the best way to prepare a delicious lunch. A selection of recipes for buckwheat with chicken in a slow cooker

Using a multicooker, you can quickly prepare a delicious and satisfying lunch or dinner. What could be better than crumbly porridge with dietary meat.

Buckwheat in a slow cooker turns out especially tasty and crumbly.

Buckwheat with chicken in a slow cooker - basic cooking principles

Buckwheat with chicken can be stewed, baked or steamed. Buckwheat is sorted and washed in several waters. The chicken is cut into portions. Vegetables are peeled and chopped. First, place the chicken in the container of the device and fry until golden brown. Then add vegetables and continue cooking, stirring. Add washed cereal to the meat and vegetables and add boiled water so that the liquid completely covers it. The lid of the device is lowered and cooked in the “porridge” or “rice” mode.

The chicken can be steamed. To do this, place the prepared cereal in the bowl of the device and fill it with filtered water. The chicken is cut into portions, seasoned with spices and salt. Leave for a while to marinate the meat. Then it is placed in a steamer container and placed in a bowl. The dish is prepared in the “steaming” mode.

Cooking method:

We will cook buckwheat in a slow cooker with chicken

In my opinion, it doesn’t matter at all which parts of the chicken you take for this dish. When cutting up a chicken, I usually immediately cut everything into portioned pieces, and then use them for frying, baking, etc.

It was these pieces of chicken that I took for our “pilaf with buckwheat.” To make the dish not trivial, I suggest preparing it with large pieces of chicken.

Pour vegetable oil into the multicooker bowl and immediately place the chicken pieces. We select a mode suitable for frying, I call this mode “Frying”, and set the time to 10 minutes. More than enough to pre-fry chicken. During the frying process, I turn the meat once.

While the chicken is roasting, prepare the vegetables. You can expand the set of vegetables, but I took the most common ones for pilaf - carrots and onions. I cut the onion into fairly large cubes, and the carrots into cubes. To make buckwheat more rich and juicy, it seems to me that you need to take more vegetables - 2 large onions and carrots, and, if desired, three each!

Add vegetables to chicken. And then there are options for cooking them - you can stew them, or you can fry them. For example, I immediately set the “Pilaf” mode, but reduced the time to 10 minutes. Periodically, she came up, opened the lid of the multicooker, stirred and looked to see if it was enough or if she needed more time.

During the preliminary stewing, we will prepare the cereal. It must be washed in several waters, drained in a colander, or simply carefully drained. Now add buckwheat to the meat and vegetables. It was at this stage that I added spices: salt (about 1 dessert spoon of salt), pepper. If you wish, you can add your favorite spices; I was careful not to experiment; in my opinion, buckwheat is not “friendly” with all spices (but, again, this is just my opinion).

Now mix the entire contents of the bowl. You need to pour boiling water over it. How much should I take? The age-old question. Usually buckwheat is cooked at the rate of: 1 part buckwheat - 1.5 parts water. However, we already have vegetables, vegetable oil, and meat in the slow cooker. I never measure the amount of water in such cases, but do what Boris Burda advised in one of his culinary programs about 15 years ago.

You need to pour in enough water to cover the cereal by two fingers (this, by the way, also applies to pilaf). You can say that these same “two fingers” are difficult to measure. Nothing like this! This is about half a standing tablespoon. So I just boiled water in a kettle, poured boiling water into the slow cooker, and tried lowering a tablespoon, using it to measure the water level above the cereal. About half a spoon? Fits! There is enough water.

You only need to set the “Pilaf” mode to the full time interval, which is included in this program. After about 30 minutes, I opened the lid of the multicooker and stuck a whole unpeeled head of garlic into the buckwheat (just like in pilaf). After this, buckwheat with chicken continued to cook on its own.

It turned out to be a delicious dish! The buckwheat is crumbly, oiled, incredible. The chicken meat melts in your mouth, it is so tender. I highly, highly recommend

Cooking is quick and easy (the smart multi-cooker will do everything for you), and – what’s important! – the dish turns out to be economical and budget-friendly

Enjoy your meal!

Recipe 1. Buckwheat with chicken in a slow cooker

Ingredients

buckwheat - a glass;
kitchen salt;
chicken breast – 300 g;
spices;
bulb;
filtered water – 2.5 cups;
carrot.

Cooking method

1. Wash the chicken breast, cut off the skin and cut the meat into small pieces. Pour some oil into the container of the device and place the chicken in it. Select the “frying” mode on the panel and cook the meat, uncovered, for about 10 minutes. Constantly stir the chicken until it is browned.

2. Peel the carrots, wash them and chop them coarsely. We remove the husk from the onion and chop it into thin feathers. Add the vegetables to the chicken, stir and continue to fry, stirring, for another ten minutes. If necessary, add oil.

3. When the frying time is over, put a glass of sorted and washed buckwheat into the bowl. Fill everything with filtered water and mix. We lower the lid. We leave the steam valve in the “open” mode. Select the “buckwheat” mode and do not open the lid until the sound signal. Transfer the buckwheat and chicken to plates and serve with vegetables and fresh herbs.

Merchant-style buckwheat in a slow cooker with mushrooms

Delicious buckwheat porridge can be prepared with “forest meat”, and we are not talking about game, but about the trophies of a “silent hunt”. Mushrooms received this name from nutritionists because of their high protein content.

Merchant style buckwheat with mushrooms is prepared from the following set of products:

500 g buckwheat core;
300 g of any fresh mushrooms (champignons, porcini, chanterelles and others);
100 g onion;
100 g carrots;
60 ml vegetable oil;
12 g garlic;
800 ml water;
salt, spices.

Progress:

Turn on the “Frying” program, pour oil into the multicooker bowl, add chopped onions and carrots passed through a medium grater. Cook the vegetables until the onion is translucent.
Throw the mushrooms, cut into identical slices, into the vegetables and cook until the end of the time specified in the program used.
After this, add the prepared cereal, salt and sprinkle with spices. Fill the contents of the multicooker with water. So that the multicooker does not have to waste its time heating the water, it is better to pour boiling water over the cereal during the process of preparing buckwheat in a merchant’s way.
Cook using any of the following programs: “Buckwheat”, “Pilaf”, “Cereals” or “Porridge”. A few minutes before the timer signals the end of cooking, add the garlic cloves, flattening them with the back of a knife.

Recipe 2. Buckwheat with chicken and vegetables in a slow cooker

Ingredients

two glasses of buckwheat;
80 ml sunflower oil;
two onions;
ground black pepper;
large carrot;
salt;
four cloves of garlic;
four glasses of filtered water;
400 g chicken fillet;
large pod of bell pepper;
300 g tomatoes.

Cooking method

1. Peel and cut the onion into small cubes. Remove the peel from the garlic cloves and finely chop. If you like garlic, you can use more of it.

2. Peel the carrots and chop them into strips. Start the device in the “frying” mode. Pour sunflower oil into a bowl and add chopped vegetables and garlic. Fry, stirring constantly, for about five minutes.

3. Chicken fillet, wash and cut into small pieces. Place the meat in a container with vegetables and continue cooking, without changing the mode and remembering to stir, until the chicken meat turns white.

4. Remove the bell pepper from the tail and remove the seeds. Cut the vegetable into small pieces. Rinse the tomatoes, wipe and cut into slices. Add peppers and tomatoes to the chicken. Fry, stirring, for five minutes.

5. Sort the buckwheat and rinse. Transfer it to the bowl of the device, season with salt and spices. Pour the contents with water and mix well. Run the “pilaf” function for an hour. Lower the lid and cook the buckwheat with chicken in the slow cooker until the end of the program. Simmer the dish in the warming mode for about ten minutes and place on plates. Garnish with herbs and serve with vegetable salad.

The benefits of buckwheat and chicken meat

Eating buckwheat porridge will help replenish the body's reserves of iron, calcium, phosphorus and magnesium. Buckwheat must be included in the diet of those who have high blood sugar. The low carbohydrate content makes buckwheat an indispensable product for those on a diet. It is difficult to overestimate the benefits of buckwheat for the human body.

In addition to cereals, a person needs animal proteins. It is not for nothing that those who adhere to a healthy lifestyle highlight chicken among meat products. Chicken meat is a dietary product that has a large number of useful substances. Thus, if you cook buckwheat with chicken according to the recipe in a slow cooker, you will end up with a tasty, healthy and, importantly, low-calorie dish. Buckwheat cooks quite quickly and does not require constant presence in the kitchen.

Recipe 3. Buckwheat with chicken and mushrooms in a slow cooker

Ingredients

buckwheat;
purified water;
chicken's meat;
onion;
fresh mushrooms;
spices;
sunflower oil;
carrot;
table salt.

Cooking method

1. Wash the chicken meat and remove the bones and skin. Pour sunflower oil into the container of the device and place the chicken in it, seasoning with salt and pepper.

2. Start the “frying” program and cook the meat for ten minutes.

3. Wash the mushrooms, clean them, trim the stems and cut them into slices. Place the mushrooms in a frying pan and fry in vegetable oil until all the moisture has evaporated.

4. Peel the onions and carrots and chop them into thin strips. Add the chopped vegetables to the chicken and continue to fry, stirring, for about ten minutes. We sort out the buckwheat and rinse it under the tap until the water becomes clear.

5. Add fried mushrooms and buckwheat to the chicken. Pour in boiled water so that its level is two fingers higher than the contents of the multicooker. We start the “cereal” mode for 50 minutes. Then mix the ingredients and place on plates. Serve with fresh or pickled vegetables.

Chicken with buckwheat and tomato in a slow cooker

For a simple and easy dinner, you can make chicken with buckwheat and tomato in a slow cooker from the following products:

chicken legs – 0.5 kg;
buckwheat – 1 cup;
tomato paste – 2 tbsp;
large onion - 1 pc.;
carrots – 1 pc.;
large tomato – 1 pc.;
vegetable oil – 3 tbsp;
salt, pepper - to taste.

To prepare chicken with buckwheat and tomato in a slow cooker, do the following:

Chop the chicken legs into pieces. Place them skin side down in heated vegetable oil and fry until crisp using the “Frying” option on the panel.
Cut the onion, tomato and carrot into cubes. Salt and pepper the chicken in a bowl, throw in the vegetables, mix, and simmer for another 10 minutes.
We will sort out the buckwheat, wash it, and add it to the bowl. Stir tomato paste in 3 cups of boiling water and pour into buckwheat.
Let's find the "Extinguishing" program. Cook the chicken with buckwheat in a slow cooker until the water completely disappears from the porridge.

Recipe 4. Buckwheat with chicken, tomatoes and spices in a slow cooker

Ingredients

chicken legs – 750 g;
drinking water – 320 ml;
onions – 200 g;
vegetable oil – 100 ml;
carrots – 100 g;
salt;
fresh tomatoes – 300 g;
curry - three pinches;
320 g buckwheat.

Cooking method

1. Cut the chicken into portions and rinse under running water. Trim off the skin and excess fat. Dry the meat with napkins and rub it with salt and curry. Let the chicken marinate for half an hour.

2. Peel the carrots, wash them and cut them into thin longitudinal slices, half a centimeter thick. Then we put them in a stack and chop them into strips.

3. Peel the onion and cut into quarter rings. Rinse the tomatoes, wipe them, cut out the stalk and cut into slices half a centimeter thick.

4. We sort out the buckwheat from debris and rinse it, changing the water several times.

5. Pour vegetable oil into the device’s container and start the “frying” program. Place the chicken in hot oil, fry for ten minutes on one side, then turn over and fry for the same amount of time on the other side.

6. Add chopped vegetables, distributing them between the pieces of meat. Close the lid and cook for five minutes. Cut the tomatoes into slices and add to the chicken. Continue cooking, stirring occasionally, for another five minutes.

7. Pour the prepared buckwheat into the container and fill it with water so that the liquid level is two centimeters above the contents. Lightly salt, lower the lid and cook in the “rice” mode for an hour. Mix the finished buckwheat with chicken and cook in the slow cooker for a few more minutes.

Cooking features

The process of preparing buckwheat porridge with chicken in a slow cooker is not complicated. With the help of this device, even a novice cook can easily cope with the task. However, to get the best result, it will not hurt him to know and take into account several important points.

Before cooking, buckwheat, even if it looks clean, should be sorted. It is not uncommon to encounter blackened grains and pebbles. The presence of other small debris cannot be ruled out. Having rid the cereal of debris and spoiled grains, it will need to be washed. This can be done by pouring it into a sieve and holding it under running water, or putting it in a bowl, filling it with water and rubbing the grains with your hands. Rinse the cereal until the water remains clear.
With buckwheat you can cook portioned pieces of chicken (drumsticks, thighs) or pieces of poultry fillet. In the first case, the food will be fattier and juicier, in the second – less caloric.
For juiciness, you can add vegetables, sauce, mushrooms, butter or vegetable oil to buckwheat porridge.
Typically, the technology for preparing buckwheat porridge with chicken using a slow cooker does not depend much on the specific recipe. The meat and vegetables are fried, then the prepared cereal and water are added, and the food is brought to readiness. At the first stage, use the “Frying” program, and if it is not available, use the “Baking” program. Cooking in this mode lasts 10-20 minutes. Next, the dish is prepared using the “Buckwheat” program or another, also designed for preparing cereal dishes. If the unit does not have special programs for porridges, you can cook using the “Stew” program. In this case, you will have to set the timer for 30-40 minutes, depending on the temperature of the water you pour into the food. You can complete the cooking with the “Keep Warm” program so that the dish is steamed and infused even better, but this is no longer necessary.
To obtain the expected result, it is necessary to maintain the correct proportions of cereal and water. Usually, for a glass of buckwheat you need to take 2 glasses of water or a little less, since when cooking porridge in a slow cooker, the liquid almost does not evaporate. Water can be replaced with broth; this will have a positive effect on the taste of the finished dish.

Buckwheat porridge, cooked immediately with chicken, is a complete dish that does not require any additions. But if you offer fresh or canned vegetables with it, none of the eaters will be offended by you.

Recipe 5. Dietary buckwheat with chicken in a steamed slow cooker

Ingredients

chilled chicken breast;
soy sauce;
buckwheat grain;
spices;
boiled water;
table salt.

Cooking method

1. Sort out and rinse the buckwheat under running water. Place the buckwheat in the container of the device and fill it with the required amount of boiled water. Salt and mix.

2. Remove the skin and bones from the chicken breast. Wash and dry with napkins. Place the meat in a deep bowl, lightly salt it, season with a mixture of peppers and pour in 50 ml of soy sauce. Distribute the marinade evenly throughout the breast and leave to marinate for ten minutes.

3. Place the meat in a special steamer container and place it in the device’s container. We start the “steam cooking” program and cook for forty minutes.

4. After the signal sounds, open the device and take out the container with meat. Transfer the buckwheat porridge to a dish. Cut the chicken breast into slices and place on top of the buckwheat.

Cooking Buckwheat in a Pressure Cooker – Quick, Nourishing and Tasty

Buckwheat is a valuable product that should be in the diet of both adults and children. Buckwheat contains calcium, iron, phosphorus, zinc, copper, which together with iron participates in the formation of hemoglobin. Buckwheat also contains acids necessary for digestion: menolenic, oxalic, and maleic. In order for the nutrients and vitamins included in buckwheat to enter the body, it is important to prepare it correctly. Cooking buckwheat in a pressure cooker is one of the methods for quickly preparing healthy food. Let's find out how to properly cook buckwheat porridge in a pressure cooker and give several recipes.

Recipe 6. Buckwheat with baked chicken in a slow cooker

Ingredients

chicken thighs;
garlic cloves;
buckwheat grain;
sunflower oil;
onion;
turmeric;
carrot;
pepper mixture;
salt;
dry adjika;
boiled water;
paprika.

Cooking method

1. Wash the chicken thighs under the tap and dry with napkins. In a separate container, combine all the spices with salt and crushed garlic. Rub the chicken with the spicy mixture and leave so that the meat is saturated with the flavors and aromas of the spices.

2. Pour a little vegetable oil into the bowl of the device and lay out the marinated chicken. Start the “baking” mode and fry the meat on both sides until golden brown.

3. Peel, wash and chop the vegetables into small pieces. Add the vegetables to the chicken and continue cooking, stirring occasionally, for another ten minutes.

4. We sort out buckwheat from debris and black grains. Place in a bowl with the chicken and add the required amount of boiled water.

5. Lower the lid and cook buckwheat with chicken in a multicooker using the “multi-cook” mode for forty minutes at a temperature of 160 C. After the signal, mix the contents and leave the dish in the device for some more time. Serve as a separate dish with fresh vegetables and herbs.