When you have a wonderful assistant in your home - a multi-cooker, the process of cooking turns into pure pleasure. Meat, poultry, fish and vegetables are not only tasty, but also healthy. After all, in order to cook dishes in a slow cooker, a minimum of oil is required. And sometimes you don’t need fat at all. Here's how, for example, for stewed chicken with mushrooms. This duet (bird and forest gifts) is simply an amazing combination. Recipes for chicken with mushrooms in a slow cooker are very numerous. Sometimes a duet turns into a trio. Potatoes are added to the chicken and mushrooms. What is the advantage of a multicooker over an oven? If we entrust chicken breasts to an electronic assistant, we can be sure that the meat will remain juicy. But in the oven we have to resort to all sorts of tricks so that the tender chicken does not dry out. Mushrooms in a slow cooker retain their forest aroma. In general, yummy... Well, let's get started?
Recipe for multicooker Yummy YMC-502
The market is now flooded with devices of various designs. They may have the same modes, but different power. Therefore, when following a recipe, you should take into account the technical characteristics of your multicooker. To avoid scraping meat from bones, it is better to use chicken breast. Wash 350 grams of meat, remove the films and cut into small pieces. In a multicooker bowl, sauté a finely chopped onion in two tablespoons of vegetable oil. Add the breasts and cook under the lid for ten minutes in the “Baking” mode. Clean three hundred grams of champignons and cut into thin slices. Place in a slow cooker, add salt, curry and other chicken spices. Cover again and cook in the same mode for another ten minutes. In a separate bowl, mix 200 g of sour cream with a tablespoon of flour. Stir until lumps disappear. Pour the sauce into the bowl. Mix. Chicken with mushrooms in a slow cooker should “finish”. Set the “Extinguishing” mode and the timer to 4 minutes. Sprinkle the finished dish with chopped dill.
Option 4: Chicken rolls with champignons in a slow cooker
Before stewing, the rolls do not need to be fried; in this case, extend the heat treatment for about five minutes. If you still decide to brown the chicken, then let there be a layer of crust at the bottom that is a little more crispy; it will still have time to get soggy during stewing.
Ingredients
:
- honey, liquid - a quarter cup;
- a small fruit of sweet pepper;
- half a kilo of chicken breast;
- 70 grams of tomato ketchup;
- equally, one hundred grams of champignons and “Russian” cheese;
- butter, ghee;
- ready-made spices “For rosy chicken” or a similar set;
- salt, fine, “Extra” grade and pepper, freshly ground.
Step by step recipe
Lay out the washed and dried fillet and pound it thinly, but not to the holes. The method of beating with the back edge of a knife will not work; you need a hammer with small teeth. Place the chicken on a cutting board, add a little salt and sprinkle with spices, season and leave to marinate, covered with a thin cloth or disposable paper towel.
Cut the mushrooms into small cubes, no larger than half a centimeter. Estimate the resulting quantity and cut the pepper pulp to the mushrooms using the same shape and size. There should be less mushrooms by eye, about a third. Just grate the cheese, and try to make the shavings thick but short. To do this, it is convenient to first cut the cheese into centimeter-thick slices and grate exactly that length.
Even if the honey is not candied, it should be slightly melted, we need a liquid mass. Mix it in a bowl with ketchup and add some symbolic salt.
Place the filling on the layers of chicken, leaving one of the edges, about five centimeters, free. Roll up tightly, in the shape of a roll, starting from the side on which the filling is placed. We grab the resulting “seam” with a toothpick, but just a couple of turns of culinary thread will do.
We start the frying program, heat the oil and quite a bit, literally until the first pale crust, fry the rolls, turning them over and on all sides. Pour in one hundred grams of hot water, carefully and down the wall. Apply honey and ketchup sauce to the top of the rolls, switch to the “Stew” mode for thirty minutes.
Recipe for Redmond and Philips
Chicken with mushrooms in a multicooker of the famous Redmond brand (as well as in machines) requires a different approach. Wash a kilogram of chicken fillet and cut into small pieces. Clean the champignons (500 g). We cut the mushrooms into pieces the same size as the chicken. Pour a spoonful of vegetable oil into the bowl and add the champignons. Cook without a lid in the “Frying” mode. When the excess liquid has evaporated from the mushrooms and a delicious aroma comes out, add the chicken. Continue frying until a golden brown crust appears on the breast. In a bowl, mix 250 grams of sour cream with salt and pepper. Pour the chicken with mushrooms. The sour cream should cover them only lightly. Cover the multicooker. We set the “Extinguishing” program and set the timer for 45 minutes. You can serve this most delicate and aromatic dish with any side dish.
A hearty meal for the whole family
Chicken with mushrooms in cream in a slow cooker turns out juicy, incredibly tasty and aromatic. You can choose any part of the chicken carcass. Based on personal taste preferences, add seasonings, dried herbs and spices. They will highlight the taste of poultry and fresh mushrooms. To reduce the calorie content of this dish, remove the skin from the chicken, leaving only the fillet part.
Compound:
- 6 pcs. chicken thighs;
- ½ tsp. mixture of ground peppers;
- onion head;
- 200 ml sour cream with any percentage of fat content;
- 0.5 kg of fresh champignons;
- 1 tbsp. l. refined vegetable oils;
- 1 tsp. table salt.
Preparation:
- We start by preparing the necessary set of products indicated in the recipe.
- Pre-defrost the chicken meat, wash it thoroughly and dry it.
- If desired, remove the skin from it.
- We wash fresh champignons with water, dry them and chop them into plates.
- Peel the onion and cut into half rings or quarters.
- Pour vegetable oil into the bottom of the multicooker bowl.
- We activate the “Frying” cooking mode for half an hour.
- Heat the oil and place the chopped onion in the container of the electrical appliance.
- Saute it until softened and add chopped champignons.
- Rub the chicken thighs with salt, seasonings and spices. In this form, leave them to marinate for 15-20 minutes.
- When excess liquid has evaporated from the mushrooms, add chicken thighs to the multicooker bowl.
- Add sour cream and a little boiled water to the multicooker bowl.
- We activate the “Stew” cooking mode for 35-40 minutes.
- After the beep sounds, decorate the dish with chopped herbs.
- A rice side dish would be an ideal complement to chicken with mushrooms.
Universal recipe
Most devices are still similar in technical characteristics.
Therefore, we can talk about the universal recipe “Chicken with mushrooms in a slow cooker.” Sauté a finely chopped onion in two tablespoons of vegetable oil with the lid raised for five minutes in the “Frying” or “Baking” mode (Polaris). Add 350 grams of chicken fillet. Cook for a quarter of an hour under the lid and in the “Baking” mode. Meanwhile, mix a glass of sour cream with a spoonful of flour. Place 300 grams of peeled and sliced champignons into a bowl. Add a spoonful of chicken seasoning and salt to taste. Cook covered for another ten minutes. Pour in sour cream sauce. Stir and fry for another three minutes. Sprinkle the finished dish with chopped dill.
Option 5: Juicy chicken chops with mushrooms in a steamed slow cooker
The meat must be absolutely fresh, and the cheese must be exclusively natural. Chicken that has been left for more than a day, even with moderate refrigeration, will turn out harsh and tasteless; it is better to cook chops from it in the traditional way. Cheese containing vegetable fats, when heated for a long time with steam, becomes tasteless and crumbles completely unappetizing.
Ingredients
:
- a slice of steamed chicken fillet - about four hundred grams;
- natural cheese, “Russian” - 70 grams;
- a quarter kilogram of mushrooms (small champignons);
- two spoons of mayonnaise;
- salt, fine, and the only spices are pepper.
How to cook
Cut the chicken into two slices. Beat it, stretching it into an oblong layer. It's okay if holes form in the meat, but try to avoid it and, in any case, don't do it on purpose. Season each chop with salt and pepper. This dish differs very favorably if you grind the pepper yourself from the peppercorns, immediately before use.
You can immediately place the chop on foil and cover it with parchment - let it lightly salt and soak in the aroma of pepper. Dissolve the mushrooms into cubes; if you have frozen or sterilized ones, they are usually already cut into slices, just reduce the size. Fry the mushrooms over medium heat with a spoonful of oil, and be sure to add salt. Let cool and arrange among the chops, spread thickly with mayonnaise, and place grated cheese on top.
Pack tightly in foil and place in a double boiler, a special pan rack or a slow cooker. The dish takes forty minutes to prepare.
Chicken meat goes well with mushrooms, and this combination is considered one of the most successful and harmonious in cooking. Mushrooms themselves are a heavy product for the stomach, but combining them with dietary and light chicken fillet, we get an excellent dish that will be digested and will not cause a feeling of heaviness. Today we present you a recipe for chicken with mushrooms in a slow cooker. It is recommended to use fillet as a meat component, and you can use almost any mushrooms - be it wild or store-bought. In my version, the dishes are frozen, which I always have on hand in the freezer. If you have a multi-cooker assistant, then preparing the dish will not cause you any difficulties.
Chicken with mushrooms and potatoes in a slow cooker
Stew lovers will love this dish. Cut half a kilo of chicken into medium-sized pieces, chop the onion finely, 200 grams of mushrooms into thin slices, four potatoes into small cubes. Pour two tablespoons of vegetable oil into the bowl. Set the “Baking” mode for ten minutes. Fry the onion, then add the meat, followed by mushrooms, potatoes and one carrot cut into circles. Season with salt, black pepper and bay leaf. Pour two tablespoons of sour cream and half a glass of boiled water. Mix everything well. Let’s change the mode from “Baking” to “Stewing” and wait about forty minutes. This chicken with mushrooms and potatoes in a slow cooker will come out very tender. If you want a crispy crust on meat and vegetables, then first you need to set the “Frying” mode, and then “Stew”.
Option 1: Stewed chicken with mushrooms in a slow cooker - fillet in sour cream sauce with mushrooms
Ingredients
:
- 500 grams of white chicken;
- large juicy onion;
- three tablespoons of oil;
- a glass of fatty, slightly sour sour cream;
- salt and a set of spices for chicken;
- two hundred grams of champignons.
How to cook
Prepare the chicken and first fry it separately. Rinse the meat and cut into five pieces per serving, pat dry with a towel and place in a bowl in which the oil has been slightly warmed before. Cook the chicken for twelve minutes on the “Roast” program, stir the slices to ensure even heating.
We clean and wash the onions and mushrooms; it is not necessary to remove the skin from the mushroom caps; it is enough to cut off only the spots or suspicious areas. Cut the onion into half rings and cut the mushrooms randomly, but not thickly. Place three minutes before the appliance stops and mix with the chicken so that the meat is on top and the mushrooms are on the bottom.
After the timer goes off, pour salted and seasoned sour cream into the bowl and mix. We switch the multicooker to “Stew” and cook for up to thirty minutes. The chicken according to this recipe is great with wheat porridge.
Julienne with chicken and mushrooms in a slow cooker
This recipe was developed for the Panasonic SR TMH18 with a 4.5 liter bowl capacity and a power of 670 W. The appetizer can be prepared in portioned cocotte makers. We will need 250 grams of boneless chicken. Cut the meat into small pieces. Set the multicooker to the “Baking” program. Set the timer - 50 minutes. Fry the chicken for a quarter of an hour in vegetable oil. Chop the onion and 300 grams of champignons into thin slices. Add to the bowl and fry for fifteen minutes. If there is too much liquid, lift the lid. Now add a spoonful of flour, a little mustard and salt to taste. Stir and pour a glass of warm cream. Cover the unit and wait the remaining ten minutes. After the beep, add one hundred grams of grated hard cheese to the julienne with chicken and mushrooms in the slow cooker. Cover and wait about five minutes until it melts.
Julienne with pickled mushrooms and potatoes
Chicken with mushrooms in a slow cooker, soaked in creamy or sour cream sauce and covered with a cheese “coat,” will make your dinner unforgettable. Whatever you prepare as a main dish, be it rice, stewed potatoes or buckwheat, julienne will be a chic addition. The classic recipe contains champignons, and we offer an alternative in the form of pickled mushrooms.
Ingredients:
- Chicken fillet – 2 pcs.;
- Marinated honey mushrooms – 300 g;
- Cheese – 200 g;
- Potatoes – 2 pcs.;
- Cream (liquid) – 200 ml;
- Sunflower oil - for frying;
- Onions – 1 pc.;
- Spices (herbs and black pepper) – 1 tsp;
- Garlic – 2 cloves;
- Flour – 2 tbsp;
- Salt.
Cooking method:
- Turn on the multicooker in frying mode and heat the flour on the hot surface of the bowl for about 2 minutes. Pour it into a dry container.
- Without turning off the multicooker, pour refined oil into the bowl. Fry the finely chopped onion until golden brown.
- Add pickled honey mushrooms to the onion and fry them for 15 minutes, stirring.
- Cut the clean and dry fillet into strips. Don't cut too finely to prevent the baked chicken from being tough. Fry for another 10 minutes.
- Pour the toasted flour into the bowl and pour in a glass of cream, stirring with a spatula so that no lumps form.
- Add the garlic cloves, pressed through a crusher.
- Add a grated piece of cheese to the meat and mushrooms.
- Mix the ingredients and turn on the “Baking” program for half an hour.
- After ten minutes, open the lid and place the potatoes cut into “coins” on top. Salt and add your favorite spices.
Crispy potatoes with chicken and mushrooms in a slow cooker are soaked in creamy sauce and garlic aroma. The stewed chicken comes out tender and soft, and the potatoes are golden and crispy. This is an independent dish, so rice, buckwheat or other side dish will be superfluous.
Recipe with a whole broiler carcass
We cut the young chicken (1.3 kg) into portions. It is better to remove the skin from the bird, but this is not necessary. Set the machine to the “Baking” or “Frying” program. Pour a spoonful of vegetable oil into the bowl. Stirring with a spatula, fry the chicken until golden brown. Add the chopped onion. We will clean six large champignons, cut them into small cubes, and send them to the chicken. Let's put it out for about five minutes. Chicken with mushrooms in a slow cooker will turn out more tender if at this stage you pour half a glass of heavy cream into the bowl. But the dish will then become more caloric. Season with salt and spices. Lower the lid and set a new program - “Extinguishing”. We set the timer for forty minutes.
Recipe for the Stadler Form multicooker
First, let's prepare the ingredients. We cut a kilogram of chicken into pieces, chop two onions and 400 g of wild mushrooms, and finely chop two cloves of garlic. Turn on the “Frying” program. Sauté the onion in a spoon of butter. When it becomes translucent, add garlic and chicken. After a quarter of an hour, turn the pieces of meat over to the other side. After another ten minutes, change the mode to “Quenching”. Set the timer for an hour. In a separate bowl, mix three tablespoons of mayonnaise, a glass of sour cream and boiled water. Pour this into the bowl. Salt. Chicken with mushrooms and potatoes in a slow cooker will be more fragrant if, at the forty-fifth minute of stewing, we sprinkle the dish with dried herbs. We can have any side dish - cereals, pasta, potatoes.
Another universal recipe
Salt seven hundred grams of chicken fillet, sprinkle with seasoning and put in the refrigerator to marinate for half an hour. We will clean a pound of champignons, wash them, and cut them into slices. Chop two onions into half rings. Fry the onion in a bowl with a spoonful of oil for about five minutes. Add mushrooms. Mix and add salt. We continue to fry without a lid for a quarter of an hour. We introduce chicken into the apparatus. Change the mode from “Baking” (or “Frying”) to “Stewing” (temperature 125 °C) for forty-five minutes. Pour in half a liter of sour cream. We lower the lid. Five minutes before the end of the given program, sprinkle with grated cheese. Chicken with mushrooms in sour cream in a slow cooker is ready!
