The minimal amount of fat and cholesterol has made white chicken meat a favorite treat for athletes and dieters. Chicken breast in a slow cooker is quick, healthy, and, most importantly, delicious. A pressure cooker does a real miracle with it: the dishes remain juicy and do not dry out during the cooking process. If you are on a very strict diet, then steamed fillet is an excellent option for lunch or dinner. The meat can be supplemented with any side dish: potatoes, pasta, porridge or vegetables. The subtleties of the dish depend on your preferences.
Pressure cooker fillet recipes are divided into two main types: braised breast or baked. Food cooked in a double boiler is much healthier and has fewer calories. This must be taken into account before choosing the appropriate recipe. Following the step-by-step cooking instructions, even steamed dietary breast will come out juicy and saturated with the aroma of delicate spices. And even an inexperienced cook can prepare such quick and tasty meat treats.
Recipe for chicken breast with vegetables in a slow cooker
For cooking you will need:
- 500 grams of chicken breast;
- One carrot;
- Sweet pepper – 1 piece;
- Onion – 1 piece;
- 80 ml sour cream;
- Tomato - medium spoon;
- 30 ml boiled water;
- A little olive oil;
- A little salt;
- Curry seasoning - to your taste;
- A piece of fresh ginger;
- Pitted olives - at your discretion.
How long to cook - 60 minutes.
The level of calories per 100 grams is 202.
Let's start cooking:
- Rinse the chicken breast in cold water. Remove the skin from it and cut into small pieces;
- Pour olive oil into the multicooker container, set the “Baking” program and select a cooking period of 50 minutes;
- Place pieces of meat into heated oil and leave to simmer for 10 minutes;
- Meanwhile, prepare the vegetables. Peel the carrots and onions and cut them into small cubes;
- Cut the sweet pepper in half, peel the seeds, remove the stem and cut into small squares;
- Add the chopped vegetables to the chicken meat, mix and continue cooking for another 20 minutes;
- Rub a piece of ginger with a fine grater, cut the olives into two parts. Place everything in a slow cooker and mix;
- Then prepare the sauce. Put a tomato in a cup, add sour cream, add water. Stir everything until smooth;
- Next, add salt and curry seasoning to the sauce and mix thoroughly;
- Pour this mixture over the chicken and vegetables. Leave everything to cook for another 20 minutes;
- After this, put the dish on a plate, decorate with herbs and serve.
Goulash from fillet in a slow cooker
- fillet - 400 g;
- onion - 1 unit;
- carrots - 1 unit;
- post oil - 3 table. l.;
- bay leaf - 2 leaves;
- salt pepper;
- flour - 2 table. l.;
- tomato paste - 1 table. l.
The preparation is very simple: cut the chicken into pieces, fry the chopped onion and grated carrots in the “Frying” mode for about ten minutes. Afterwards, put the vegetables in a separate bowl, combine with flour and spices.
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Next, lay out layers of chicken, vegetables, and herbs if desired, and fill everything with tomato paste. We stick the bay leaf on both sides of the contents and carefully pour in half a glass of hot water. Select the “Stew” mode and cook under the lid for 1-2 hours, depending on the power of the equipment.
On a note. Instead of pasta, you can use lecho or borscht dressing.
Steaming in a slow cooker
The following components will be required:
- One chicken breast;
- 80 ml sour cream;
- A pinch of ground paprika;
- 1 small spoon of curry;
- A little salt;
- Foil.
Cooking time – 2 hours.
The calorie level per 100 grams is 160.
Let's start cooking:
- Rinse the fillet with cool water and place it on a paper towel;
- Place the sour cream in a small bowl, add salt, paprika, curry and mix everything well. You should get a homogeneous mixture;
- Next, coat the chicken breast with this sauce on all sides; it should completely cover its entire surface. Leave to marinate for 30-40 minutes in a closed container;
- Then we spread the foil, put the meat in it and wrap it. We leave a small hole in the middle from which steam will subsequently escape;
- Pour water into the multicooker and place a wire rack on the top;
- Place the wrapped fillet on the grill and cover with a lid;
- Select the “Steam” program and leave to cook for 45 minutes;
- After this, carefully open the foil and remove the breast;
- The meat can be served with a side dish of boiled vegetables and potatoes.
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Tips for baked chicken lovers
If you like chicken breast baked in a slow cooker, slightly change the recipe and enjoy the aromatic dietary meat, reminiscent of kebab. To very tasty bake the flesh removed from the breast part of a chicken carcass, you must first prepare the meat: make cuts on it, rub with a mixture of grated ginger and garlic, sprinkle with chicken seasonings with a little salt. Let the meat marinate for an hour.
The marinated fillet is placed, smooth side up, into a multicooker bowl, into which a little refined sunflower oil is poured, and the lid is closed. That's it - now it's a matter of technique - let the chicken fillet simmer for 15 minutes with the "Baking" program turned on. Then the breast is baked for another quarter of an hour, but on the other side.
Are you worried that the fillet won't burn? Do you like it when meat simmers in its own juices and smells throughout the whole house? So, you will be interested in chicken breast in foil in a slow cooker. Just before baking, wrap the piece in foil and increase the “Baking” time for a couple of minutes. The breasts will look as much like kebab as possible if you marinate them in white wine with the addition of oriental spices.
Potatoes with chicken breast in a slow cooker
Components:
- Half a kilogram of chicken breasts;
- Potatoes – one and a half kilograms;
- Onion – 1 head;
- Sour cream with 20% fat content – 270 ml;
- 5-6 garlic cloves;
- Seasonings for chicken meat - at your discretion;
- A little curry;
- A pinch of pepper mixture;
- Salt - to your taste;
- Vegetable oil.
Cooking period: 1 hour 10 minutes.
Calorie content per 100 grams – 215.
How to prepare:
- First of all, thoroughly wash the potatoes and remove the skin from them;
- Cut the peeled tubers into strips or slices. You can cut at your discretion - into cubes, circles, strips;
- Peel the onion and cut into half rings. Place in a bowl;
- Let's make the sauce. Pour sour cream into a bowl and add a little curry and seasoning for chicken;
- Remove the peel from the garlic cloves and crush them with a crush or chop them into small pieces with a knife;
- Add garlic to sour cream, mix everything until smooth;
- You can also add salt and a mixture of peppers to the sauce. Mix everything;
- Rinse the chicken fillet with cool water and wipe with paper napkins. We remove the skin from it;
- Place it in the sour cream marinade and roll it in it. The marinade should completely cover the meat;
- Lubricate the multicooker container thoroughly with vegetable oil on all sides;
- Place the breasts in the sour cream mixture in a multicooker cup;
- We also place the potato pieces in the marinade mixture, mix and place together with the marinade on the surface of the meat;
- At the end we close everything with onion half rings;
- Select the “Baking” program, set the time to 45-50 minutes, cover with a lid;
- The finished treat can be placed on a plate and served.
How to cook breast in sour cream in a slow cooker
What you will need:
- Half a kilo of chicken breast;
- A glass of sour cream with 20% fat content;
- Hard cheese slice 100-150 grams;
- 2 cloves of garlic;
- Large onion – 1 piece;
- Vegetable oil;
- 1 small spoon of curry;
- A little salt and ground black pepper.
How long should it cook - 50 minutes.
Calories in 100 grams – 200.
How to cook:
- Rinse the chicken fillet with cold water and dip with paper napkins;
- Remove the skin and cut the chicken meat across the grain into small pieces;
- Remove the skin from the onion. Cut the onion into half rings. You can use more onions, this will make the meat more aromatic and tastier;
- Spray the multicooker container thoroughly with vegetable oil;
- We put chicken pieces there, season them with spices, and add some salt. Select the “Baking” program and time 35 minutes;
- After about 10 minutes, add the onion pieces. Mix everything, leave to fry all together for about 15 minutes;
- Rub a piece of cheese into large shavings;
- Remove the skin from the garlic cloves and cut them into small pieces;
- Pour sour cream into a cup, add cheese shavings, garlic and mix;
- Then pour the sour cream mixture over the meat, mix and leave to simmer until the beep sounds, about 10 minutes;
- Place the finished dish on a plate and place it on the table.
Preparation:
Cut the cheese in half lengthwise, cut each half into small slices, about 1 cm thick.
Cut small tomatoes into 2 parts, if large, then into small slices 1 cm thick.
Finely chop the dill.
On a well-washed and slightly dried chicken breast fillet, make transverse cuts.
Salt each piece of fillet, rub it with pepper and chicken spices. Next, insert a piece of mozzarella into each cut.
Now insert a slice of tomato into the same cuts and insert basil leaves in some places. It will give the meat a very refined taste and aroma.
Place sour cream in a multicooker bowl and sprinkle dill on top.
Place chicken breasts on a sour cream “pillow”
Place the remaining tomatoes and some basil leaves on top. Close the lid of the multicooker and turn on the “baking” or “multi-cook” mode, 125 degrees, cooking time 50 minutes.
The whole dish is ready. The chicken meat is tender and juicy. Also, the output is a lot of gravy, so this meat goes well with any side dish: buckwheat, mashed potatoes, pasta, etc. Bon appetit!
The dishes go well with mashed potatoes, rice, and pasta. Bon appetit!
Useful tips
- Before cooking, chicken breast can be kept in the marinade for about 2-3 hours. As a marinade, you can use mayonnaise with spices, mustard, kefir or just spices;
- You can use mayonnaise instead of sour cream. But in all cases, it is better to add sour cream, because it will add nutrition and tenderness to the meat;
- Be sure to season with spices, they will add flavor and juiciness;
- You can also add fresh herbs - parsley, dill, green onions, celery. Herbs will add an amazing aroma;
- Ready meat can be served with a sauce made from wine, sour cream, broth and flour. All these components need to be mixed and boiled until thick. All ingredients can be taken at your discretion, most importantly, in equal quantities.
Chicken breasts cooked in a slow cooker turn out much tastier than fried in a frying pan or baked in the oven. It is in the slow cooker that they retain their aroma and juiciness. Once cooked, they turn out amazing and incredibly tender.
Bon appetit!
