Chicken legs in a slow cooker are a hearty lunch without much effort. Recipes for chicken legs in a slow cooker with mushrooms, vegetables, sour cream sauce and others. Discussion on LiveInternet

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Prepared by: Dasha Petrova

04/26/2014 Cooking time: 1 hour 0 minutes

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For the laziest, I offer the simplest recipe for chicken legs in a slow cooker - nothing extra, just juicy and flavorful chicken! Goes great with any side dish, and you don't have to stand over it!

Description of preparation:

As you can see, this recipe for cooking chicken legs in a slow cooker is kind of basic - there is nothing superfluous in it, so you can cook chicken this way even today!
And besides, already knowing how to cook chicken legs in a slow cooker, you will know how this recipe can be supplemented and improved. So, let's say I use different types of seasonings for different layers of chicken, and sometimes I also top the chicken with lemon. So experiment! Purpose: For lunch / Inexpensive Main ingredient: Poultry / Chicken / Chicken legs Dish: Hot dishes

Stewed chicken legs with beans in a slow cooker

Baked chicken legs in a slow cooker can be prepared with a side dish of beans. The recipe uses a tomato sauce made from tomatoes, chillies and turmeric. But if desired, it can be replaced with store-bought or homemade tomato sauce, paste or ketchup.

Ingredients:

Legs – 2-3 pcs.;
Dry white beans – 1 tbsp.;
Turnip onion – 1 pc.;
Tomato paste – 1 tsp;
Red tomatoes – 200 gr.;
Vegetable oil - 2 tbsp. l.;
Chili pepper - tip;
Ground turmeric – 0.5 tsp;
Salt - to taste.

Make the white beans ahead of time. Rinse it. Soak in cold water overnight or for 5-6 hours. It is important that the grains swell well, because in the slow cooker they should be cooked in 40 minutes. After swelling, rinse the grains once or twice with cold water. Place on a sieve. All excess moisture should drain off. If you don't have time for all this, use canned beans. You just need to drain the brine from it and add it to the chicken at the end of stewing.
Rinse the chicken pieces with cold water. If there are excess areas of oily skin, they can be cut off.
Pour vegetable oil into the multicooker. Set the frying mode to “Frying” for a quarter of an hour. After a couple of minutes the oil will warm up. Place the chicken leg in it. The bowl will fit 2-3 large ones.
Peel the onion. Rinse. Cut into fine cubes or pieces. Send to the chicken. Stir.
In the meantime, make the sauce. Wash the tomatoes and cut them with a cross. Pour boiling water over it. Cool. Remove the skin. Blend the pulp into a puree using a blender. Add tomato paste, the tip of chili pepper, and ground turmeric to the puree. If you use turmeric inflorescences, you will have to pour boiling water over them in advance and leave for 10-15 minutes.
Using an immersion blender, blend the sauce again until smooth.
When the end of the frying program beeps, add the sauce to the bowl. Add beans. Add some salt.
Add hot boiled water - 250 - 300 ml. Stir lightly. Close the lid. Turn on the “Extinguishing” program, time 40 minutes. Click "Start". After the specified time, the hot second course will be ready to eat. It turns out spicy and a little hot from the chili pepper. Supplement your meal with herbs or fresh vegetables.

How to cook “Chicken legs in a slow cooker”

1. Prepare the ingredients. Defrost the chicken, wash it in water and dry it with a towel.

2. We separate each leg at the joint, and place the drumstick parts on the bottom of the multicooker bowl.

3. Peel the garlic and cut into pieces. Sprinkle half the garlic, salt, pepper and spices on top of the legs.

4. Lay out the remaining top part of the legs.

5. Again, sprinkle everything with bay leaf, garlic and spices.

6. Set the “Stew” mode for 40 minutes, and wait under the lid until they are cooked.

Chicken legs baked in a slow cooker

Women's style » Cooking » Recipes » Hot dishes » Baked poultry

Cooking chicken legs in a slow cooker is a pleasure. It is difficult to find a simpler and at the same time delicious dish. Due to the fact that the legs themselves are almost always quite fatty, and the multicooker prevents excess juice from evaporating, the legs baked in the multicooker turn out juicy and tasty. You just need to find a successful recipe and take a few points into account.

Cooking tips

As already mentioned, it is difficult to spoil chicken legs by baking them in a slow cooker. However, knowing the secrets of experienced chefs never hurts.

The skin of chicken legs is oily and contains a lot of cholesterol. This is not at all good for health. Therefore, for those who care about their health, it is better to remove the skin before baking. It doesn't hurt to cut off excess fat either. However, in this case it is advisable to cook the meat with sauce, otherwise it may turn out to be a little dry.
Fresh or chilled legs will almost certainly remain juicy when baked, which cannot be said about frozen ones. For this reason, it is better to take a chilled product for baking. However, frozen drumsticks will also be juicy if you wait until they thaw on the top shelf of the refrigerator. The main thing is not to defrost them in water or the microwave.
The legs require minimal preliminary preparation: just wash them and dry them with a paper towel. However, to give them a richer taste or aroma, to form a golden brown crust when baking, they can be marinated. The marinade for chicken legs most often includes curry, paprika, garlic, soy sauce, ketchup, lemon, honey, red pepper, and mustard.

You can bake chicken legs in a slow cooker without additional ingredients, but they taste better if you cook them with mushrooms, vegetables, and herbs.

Chicken legs baked in a slow cooker: a simple recipe

Compound:

chicken legs – 0.6–0.8 kg (2 pcs.);
salt, chicken seasoning - to taste;
vegetable oil – 20 ml.

Cooking method:

Wash and dry the legs with a towel.
Pierce in several places with a knife, rub with salt and spices.
Grease the multicooker bowl with oil and place the chicken legs in it.
Turn on the “Bake” mode for 40 minutes. After 20 minutes, turn the legs over to the other side.

The legs are best served hot, with a side dish.

Chicken legs baked with potatoes

Compound:

chicken legs – 0.8–0.9 kg;
potatoes – 0.5 kg;
vegetable oil – 20 ml;
salt, spices - to taste.

Cooking method:

Wash, dry the legs, cut them into small pieces. Rub with spices and salt. Leave for half an hour to marinate the meat.
Peel the potatoes, cut into thin round slices or small cubes.
Grease the multicooker container, place pieces of chicken legs in it, and distribute the potatoes between them.
Start the multicooker for 40 minutes in the “Bake” mode. After 20 minutes, turn the legs and potatoes over and continue baking until the program finishes.

No side dish is required for this dish, but vegetables, fresh or salted, definitely don’t hurt.

Chicken legs baked in kefir

Compound:

chicken legs – 0.8–0.9 kg;
kefir – 100 ml;
vegetable oil – 20 ml;
salt, spices, herbs - to taste.

Cooking method:

Wash the legs, remove the skin, remove excess fat, cut into portions.
Pour salt into kefir, add spices and herbs. You can use both dried and fresh herbs. In particular, parsley harmonizes well with the taste of the dish.
Place the chicken legs in a bowl with kefir and stir until the marinade coats each piece. Leave the meat to marinate in a cool place for half an hour or even an hour.
Grease the multicooker bowl with vegetable oil and place the chicken legs in it. Pour in the kefir remaining in the bowl.
Run the Baking program for 50 minutes. Approximately 30 minutes after the program starts, stir the contents of the multicooker by turning the legs on the other side.

Legs baked in kefir turn out very tender and juicy, although they are prepared without the skin being harmful to the body.

Stuffed chicken legs baked in a slow cooker

Compound:

chicken legs (drumsticks only) – 0.9 kg;
pitted prunes – 100 g;
walnut kernels – 100 g;
parsley – 50 g;
onions – 100 g;
cream – 0.2 l;
salt, pepper - to taste.

Cooking method:

Wash and dry the chicken drumsticks. Cut the skin a little and pull it towards the bottom of the leg, being careful not to damage it. Cut off the meat, leaving part of the bone at the very bottom. Remove meat from bone.
Grind the chicken meat together with prunes and walnuts. Stuff the legs, compacting the minced meat with a spoon. Secure with toothpicks to prevent the filling from jumping out.
Place the legs in the multicooker bowl. They will fit better if placed vertically.
Peel the onion and cut into small pieces. Pour into the slow cooker, distributing between the legs.
Pour in the cream, mixing it with salt and pepper.
Chop the parsley with a knife and sprinkle on top.
Set the “Bake” mode for 40 minutes.

You can serve the legs whole or by cutting them like a roll. The last option for serving the dish is suitable for a festive feast or buffet. If the legs are served whole, a good side dish is mashed potatoes, which can be poured with the sauce remaining at the bottom of the multicooker.

Chicken legs baked in a slow cooker are perceived by many as an everyday dish. After all, preparing them is very simple. However, if you choose the right recipe and beautifully serve chicken legs baked in a slow cooker, they can also decorate a holiday table.

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Fried chicken in a slow cooker Redmond

In fact, there are absolutely no tricks to cooking chicken in a slow cooker. To give the meat a more interesting taste, be sure to rub it with salt and spices before starting cooking. You can marinate the meat all night and only after that put it in the multicooker bowl.

To prepare this dish you will need the following ingredients:

chicken thighs or legs - about 700 g;
salt – 1 pinch;
vegetable oil - about 2 tbsp. l.;
spices - to taste.

The aromatic and satisfying dish is prepared as follows:

First, the meat must be rinsed with plenty of running water and then dried using a paper towel.
The meat is salted and seasoned with any spices, after which it is left for about half an hour to marinate well.
The baking mode on the multicooker is turned on, the timer is set for 40 minutes.
A little vegetable oil is poured into the bowl of the device and warmed up.
If desired, you can add a few cloves of garlic to the oil, which are finely chopped or passed through a press.
After the oil is heated, the marinated meat is laid out and fried on all sides for half an hour.
An excellent option for seasoning would be curry, thanks to which chicken meat will acquire not only a bright and rich aroma, but also an appetizing golden crust.

Chicken legs with potatoes in a slow cooker

Tender poultry meat, even with minimal cooking, is always a 100% result. Therefore, many housewives choose it for preparing family lunch or dinner. But meat, as a rule, needs a side dish. Work has to be carried out in parallel on two burners, which creates certain inconveniences. If you have a multicooker at hand, then the task becomes easier. For example, you can bake chicken legs and potatoes in it at the same time.

The result is a satisfying and truly tasty meal.

To prepare it you will need the most common ingredients:

4 chicken legs;
salt;
some favorite spices;
5 medium potatoes;
35 ml sunflower oil;
any greens (for decoration).

How to properly cook chicken legs with a side dish in a slow cooker:

Rinse the meat well and dry it using a napkin or paper towels.
Separately, combine salt and spices in a plate and rub the legs with this mixture.
Cut the peeled potatoes into cubes, slices, or whatever you prefer. Place the preparations in a bowl, and then also sprinkle with a mixture of salt and selected spices.
Pour oil into the bowl of the machine. Warm it up a little by setting the panel to “frying”.
Transfer the meat to a bowl. Fry until golden brown.
Turn the pieces over to the other side.
After 2-3 minutes, add potatoes on top.
Cover the lid and cook in the “Baking” mode for no more than a quarter of an hour.
After the time has passed, stir the contents of the bowl. If the products are too harsh, continue processing for about 10-15 minutes.

After the timer signal, all that remains is to transfer the tender meat with aromatic side dish onto a plate and feel free to invite your household to the table.

How to stew chicken legs with water in a saucepan quickly and tasty?

I like this cooking option because it is fast, healthy and very tasty. No frying, minimum calories, and most importantly - it is prepared as simply as possible. Well, a nice bonus - this dish can be served both as a soup and as a main dish.

You will need:

500 g chicken thighs;
5-6 medium-sized potatoes;
1 onion;
1 carrot;
Bay leaf;
greens to taste;
2 tbsp. flour;
2-3 tbsp. vegetable oil;
salt and spices to taste.

Recipe in stages:

1. Wash the carrots, peel and cut into thick slices. Chop the potatoes and onions into small cubes.

2. Pour sunflower oil into a saucepan with a thick bottom and high walls. Once hot, add chicken thighs, onions and carrots. Fry over low heat for 5-7 minutes.

3. Add flour and fry for another 2-3 minutes at the same temperature. The mixture should be stirred constantly, otherwise the vegetables may burn.

4. Place the potatoes in a saucepan and cover with water. The water should completely cover both the chicken and the potatoes.

5. Salt and add spices to taste. Simmer over low heat until fully cooked with the lid closed. As soon as the potatoes become soft, the dish is ready.

6. 5 minutes before cooking, season with herbs (parsley and dill) and bay leaf. It is better to remove the bay leaf before serving.

That's all! You can safely bring the chicken to the table. For lunch, serve the roast with sliced homemade bread and sour cream. I am sure your family will highly appreciate this dish.