Time: 60 minutes

Servings: 4

Difficulty: 4 out of 5

Recipe for a delicious baked chicken breast in a slow cooker Redmond

Chicken breasts are considered a delicious dietary product, since the fat content in this type of meat is minimal. Their cooking options are varied: baking, frying or stewing. Each hostess chooses recipes that are most liked by all family members.

To simplify the cooking process as much as possible, you can use the modern kitchen assistant - a multicooker, with such kitchen appliances you can implement any recipes you like.

When baking chicken breast in the Redmond slow cooker, it will be possible to cook not only tasty, but also very healthy dish.

This product promotes fat burning and muscle growth.

To enrich and diversify Redmond, you can use the following ingredients:

• Fruits. Apple, pineapple, quince, orange or pineapple will perfectly complement the taste and aroma of chicken meat.
• Dried fruit. Chicken meat goes well with prunes or dried apricots. Each gourmet will be able to appreciate such a taste composition.
• Vegetables. In addition to carrots and onions that are familiar to everyone, it is recommended to use green beans, zucchini, broccoli, bell pepper or cauliflower for stewing and baking.
• Mushrooms. This component will provide a characteristic taste and aroma to the finished dish, while it does not affect its calorie content.
• Nuts. It is recommended to sprinkle with chopped walnuts before serving, which will provide an exquisite appearance of a baked dish.

Cooking secrets

To make chicken meat juicy, aromatic and unforgettably tasty, you should follow simple recommendations:

• Choose exclusively chilled fillet, only in this case the dish will turn out excellent. Many recipes may not describe this nuance, although it plays a very important role.
• Fillet should be properly marinated before baking. During pickling, chicken meat is filled with a special taste, softened. It may take about an hour to marinate the chicken breast in the refrigerator.
• It is best to bake meat in a sleeve or foil, so it will turn out to be unusually juicy, regardless of what cooking recipes you have chosen.
• For pickling, it is recommended to use not only ground pepper and salt, but also a variety of sauces and herbs at your own discretion.

Now you can proceed to the stage of preparation of chicken breast. Such a dish will fit perfectly into any menu.

Ingredients:

Step 1

Prepare all foods that are useful for baking breasts in a slow cooker.

Step 2

Peel the garlic cloves and cut into thin slices.

Step 3

Wash the fillet, then dry slightly using a paper towel. Take a sharp knife, make a few deep cuts, then put the plates of garlic.

Step 4

It's time to cook the marinade. Mix the chicken seasoning with the required amount of tomato paste, as well as mustard. Mix all the marinade ingredients thoroughly.

Step 5

Lubricate the prepared breast on both sides with the marinade obtained. Now the meat must be marinated for 25 minutes.

Step 6

Cut a piece of foil, place the fillet on it, then carefully wrap the edges. It is recommended to use several sheets of foil at once so that the juice released during baking does not leak.

Step 7

Place the packed breast inside the multicooker, pour a small amount of water. Bake meat in the “Baking” mode for 45-50 minutes.

Step 8

After the specified time, remove the aromatic meat from the slow cooker, place it on a dish. Gently unfold the foil, then cut the baked fillet in slices.

Breast turned rosy and fragrant. Enjoy its great taste with your family. Bon Appetit!

There are many quick ways to cook, and in many ways modern kitchen appliances help us. Today we will take a closer look at the recipe, thanks to which a delicious chicken in foil is cooked in a multicooker, and even a novice cook can bake it. This dish is not a shame to serve on the festive table, but you can pamper your loved ones for a family dinner on any day.

You can bake chicken in a slow cooker either whole or by cutting it into slices. In principle, both chicken legs or breasts and fillets are suitable for cooking. For a festive table, it is best to cook chicken in a slow cooker baked whole in foil. With a gorgeous fried look and incredible aroma, this dish will become a hit on your table.

Each housewife will be able to cook chicken in foil in a slow cooker. The minimum set of necessary ingredients and labor costs for cooking make this dish just perfect. For cooking, choose a chicken carcass comparable in size to a crock-pot bowl, otherwise it will not fit in whole and will have to be cut.

Ingredients

• Chicken - 1 carcass
• Garlic - 6 cloves
• Vegetable oil
• Seasoning for chicken
• Sour cream - 200 gr.

How to bake chicken in a multicooker in foil

1. We start cooking with the preparation of the main ingredient. If you have frozen chicken, leave it to thaw in cold water. Depending on the carcass and degree of freezing, this can take up to 3 hours. A big advantage would be the use of chilled chicken.

2. Put the chicken carcass on the table. In a bowl, mix the spices with salt (carefully read the composition of the spices, because it may already contain salt), then carefully wipe the chicken from all sides.

3. Peel the garlic cloves, cut them in half and rub the carcass with them. Used pieces can not be thrown away, but carefully put them in various recesses.

4. Now coat with sour cream. It should be oily, preferably more than 20% fat.

5. Take the foil, measure a piece more than 2.5 times more than a chicken. Lay the bird in the center and carefully wrap it in foil, carefully pressing the edges. Do not leave slots or holes; otherwise, juice will flow out of them during cooking. Leave the carcass wrapped in foil for 30 minutes in the refrigerator. During this time, the bird is well saturated with marinade.

6. Lightly grease the bowl of the multicooker with vegetable oil. Breast down, put the chicken in the bowl, set the “Baking” mode and the time is 50 minutes on the multicooker. After the end of the program, carefully remove the baked chicken and unfold the foil. The carcass should be fully prepared. If you like fried chicken, then return it back to the slow cooker and lightly fry in the same mode for 12 minutes.

Tender and low-calorie chicken breast meat is indispensable for those who adhere to the principles of a healthy diet. Nutritionists also recommend this product to those who seek to lose extra pounds. However, some housewives do not like to cook this dietary meat, considering that when baked, it turns out to be dry and tasteless. However, in fact, it can also be made gentle and melting in the mouth. Most likely it turns out chicken breast baked in a slow cooker, because if you close the valve to release steam, the juice will not evaporate. However, even when using this unit it will not hurt to know the tricks that allow you to cook chicken breasts really tasty.

Cooking features

Without knowing the intricacies of cooking chicken breasts in a slow cooker, it is easy to dry it. In this case, no sauce will save the situation.

• For baking, preference should be given to fresh or chilled meat. Dishes from a frozen product are usually drier. If you are going to bake a frozen breast, it must be allowed to thaw on the top shelf of the refrigerator. Thawing it in water, you will end up with dry meat, no matter what cooking technology you use.
• Breast with skin is not such a dietary product as peeled, but it turns out much juicier without any special tricks.
• Despite the fact that in a slow cooker it is easier to make a juicy dish, in some cases it is advisable to play it safe and use baking foil or a cooking sleeve when cooking.
• It is desirable to bake the breast in a fat sauce, in this case, the risk that it will turn out to be dry is minimal.
• The baking time may depend not only on the recipe, but also on the multicooker model. If you know that you have a sufficiently powerful unit, reduce the cooking time by 5-10 minutes, then check the preparedness of the dish by piercing the breast with a knife. If a clear liquid flows from it, it is ready. If the juice is still pinkish, run the program for another 10 minutes. When preparing the breast, it is very important not to exceed the required time. After all, every extra minute will add to her dryness.

The intricacies of preparing breasts in a slow cooker may depend on a specific recipe, so you need to focus primarily on it.

Garlic and mustard baked breast

• chicken breast (fillet) - 0.4 kg;
• garlic - 4 cloves;
• mustard (sauce) - 0 ml;
• vegetable oil - 20 ml;
• salt, a mixture of spices for chicken - to taste.

Cooking method:

• Wash the chicken breast fillet, pat dry with napkins.
• Mix the oil with mustard and garlic passed through the press, add spices and salt if it is not in the complex seasoning.
• Rub the resulting fillet sauce. Wrap each piece in foil and put in a slow cooker.
• Turn on the Baking program for 30 minutes.

The dish is very fragrant and juicy. Serve it well with a side dish of rice or potatoes.

Baked chicken breast on the bone

• chicken breast on the bone - 0.4-0.5 kg;
• sour cream or mayonnaise - 50 ml;
• garlic - 2 cloves;
• complex seasoning for chicken, salt - to taste.

Cooking method:

• Wash, towel dry chicken breast.
• Peel and cut each clove of garlic into 3-4 parts.
• Make several cuts in the breast, put the garlic slices in them.
• Rub the breast on all sides with seasoning and salt. Lubricate with sour cream or mayonnaise.
• Wrap the breast in foil, put in a slow cooker.
• Activate the Baking program for 30 minutes. Expand the foil 10 minutes before the end of the program to make the breast brown.

Despite the fact that the recipe is very simple, such a chicken breast is juicy, aromatic and very tasty.

Chicken Breast with Honey and Orange

• chicken breast fillet - 0.4 kg;
• orange - 0.2 kg;
• thyme - pinch;
• turmeric - pinch;
• paprika - pinch;
• ground red pepper - pinch;
• salt to taste;
• olive oil - 10 ml;
• melted honey - 10 ml.

Cooking method:

• Prepare the breast for baking, washing it, cutting it on the fillet, drying it (you can use the already prepared fillet).
• In a bowl, mix the juice squeezed from half an orange, honey, butter, spices. Sauce the fillet pieces in the sauce. Place them in the refrigerator for half an hour to marinate the meat.
• Cut the second half of the fruit into small pieces.
• Put in foil overlaid with orange slices.
• Wrap in foil and put on the bottom of the multicooker. Cook in the Baking mode for half an hour. Unroll the foil 10 minutes before being ready and slide the pieces of orange to the side.

Such a tender and fragrant breast is unlikely to leave anyone indifferent.

Chicken breast baked in sour cream sauce with cheese

• chicken breast fillet - 0.6 kg;
• sour cream - 0.2 l;
• cheese - 0.2 kg;
• vegetable oil 20 ml;
• seasoning for chicken, salt - to taste.

Cooking method:

• Cut the chicken fillet across into not too large pieces.
• Mix sour cream with salt and seasonings.
• Finely grate the cheese.
• Roll the chicken breast slices in sour cream.
• Lubricate the multicooker bowl with vegetable oil, put pieces of chicken in it, pour the sour cream remaining in the bowl.
• Sprinkle thick with cheese.
• Lower the lid, turn on the multicooker in the “Baking” mode for 40 minutes. Open the lid 15 minutes before being ready.

As a side dish, mashed potatoes are suitable for such chicken breast.

Baked chicken breast in a slow cooker is a healthy and tasty dish. Its advantages also include simplicity and speed of cooking.

Good afternoon.

I would like to hope that you have already tried at least one recipe from my notes about chicken or managed to appreciate the juiciness of the resulting dishes.

And today's article will be useful to happy owners of multicookers. Why happy? Because this device is very convenient and multi-functional. It easily replaces both a pan and an oven and a pan. At the same time, in the process of cooking, you do not need to constantly turn around it, the multicooker will signal an end to the next stage with a sound signal.

There are not many electrical appliances in the kitchen that can boast such multifunctional features.

This versatility will allow us to make out recipes that are very different from each other, so everyone can find something special for themselves.

  Chicken breast in a slow cooker with potatoes

This is a full dinner option where the meat is stewed at the same time as the side dish. Very comfortably.

Ingredients:

• 1 kg of potatoes
• 300 g chicken
• 1 tbsp tomato paste
• 1 onion
• 1 carrot
• Salt, spices - to taste

Cooking:

1. Cut the chicken fillet into large enough small cubes, cut the potatoes into slices, onion into small cubes, and rub the carrots on a coarse grater.

On the slow cooker, set the "baking" or "frying" mode and let it heat.

Pour 3 tablespoons of vegetable oil into the multicooker bowl and, first of all, put onions in it.

2. Fry the onion for 3 minutes, and then add the chicken to it. Salt and pepper to taste.

3. After another 5 minutes, add the carrots.

4. Fry for 2 more minutes, then add tomato paste, mix and pour a glass of hot water.

5. Now put the potatoes, mix again and add 5-6 peas of black pepper and a couple of leaves of bay leaf.

6. Close the lid.

There are two ways to cook a potato breast.

In the first option, select the "quenching" mode and set the possible time between 40 minutes and 1 hour. In the multicooker Polaris, the minimum possible time is 1 hour. Therefore, this method in this case is not very suitable.

On this multicooker it is much easier to turn on the “multi-cooker” mode, set the temperature yourself 105-110 degrees and set the time for 40 minutes. The chicken is no longer needed. And press start.

7. After 40 minutes, the breast with potatoes is ready. Bon Appetit!

  Dietary breast stew with vegetables

This recipe is for those who count calories. So that proper nutrition is not only useful, but also delicious. I won’t say the exact calorie content, as it depends on the proportion in which you put the vegetables and meat on your plate.

Ingredients:

• Chicken fillet - 400 g
• Cauliflower - 150 g
• Broccoli - 150 g
• Asparagus - 100 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Soy sauce - 2 tablespoons
• Pepper

Cooking:

1. Chicken cut into cubes and mix with onion, diced. Add salt and pepper to taste and soy sauce. Mix everything thoroughly and leave the meat to marinate for 20 minutes.

2. Preheat the slow cooker by setting the “frying” mode. When it warms up, pour 3 tablespoons of vegetable oil into the bowl and put the meat. Add finely chopped garlic.

3. Fry the chicken from all sides until it whitens. Then pour 1 cup (250 ml) of warm water into the multicooker.

4. While the chicken is fried, we sort the broccoli into inflorescences and put the vegetables in a double boiler (in the inset).

5. Put the double boiler in a slow cooker and close the lid. We cancel the "frying" mode and set the "quenching" for 15 minutes.

6. After 15 minutes, the stewed breast with vegetables is ready. Bon Appetit!

  How to cook steamed chicken in foil

Breast can also be cooked in steamed foil, making it even more dietary. It is only better to do this together with vegetables so that the meat is juicier.

Ingredients:

• Breast - 500 g
• Carrots - 1 pc.
• Soy sauce -1 tbsp.
• Dill greens
• Seasonings - 1 tsp
• Garlic - 1 clove

Cooking:

1. Filet and dry with a paper towel. We put it on the prepared piece of foil, sprinkle it with spices and cover it with circles of carrots.

2. Then add the rings of garlic and finely chopped greens. Pour soy sauce and carefully wrap the foil.

Salting meat is not necessary, as soy sauce is already salty

3. Pour 1 liter of water into the multicooker bowl and set the steamer basket with the breast.

4. Close the lid and set the "Steam" mode for 40 minutes (multicooker Redmond).

If your device does not have this mode, you can put "quenching"

5. After 40 minutes, the breast is ready. Bon Appetit!

  Juicy fillet in sour cream sauce

Very tasty recipe, taken with a bang by all family members.

Ingredients:

• 600 g chicken
• 300 g sour cream
• Dill
• 0.5 tsp black pepper
• 1.5 tsp salt
• 4 cloves of garlic

Cooking:

1. In a multicooker bowl, put sour cream, chopped breast into small cubes, salt, pepper and herbs. There, using garlic presses, squeeze the garlic.

2. Mix all ingredients and close the lid. Set the mode “Rice / cereals” and the time is 30 minutes.

If there is no such regime, then put “quenching”, or “multi-cook” (manual installation) and a temperature of 120 degrees

3. Done.

Bon Appetit!

  A simple and quick recipe for breast in soy sauce

And again, the simplest recipe for delicious meat. Only this time we will not stew, but fry.

Ingredients:

• 600 g chicken
• 1 clove of garlic
• 1 tbsp sunflower oil
• 3 tbsp soy sauce
• 0.5 tsp seasonings for chicken (meat)

Cooking:

1. First of all, take chicken fillets and cut them along to get large enough, but thin pieces for frying.

2. Prepare the marinade by mixing vegetable oil, soy sauce, spices and finely chopped garlic.

3. In the resulting marinade, soak the fillet and leave it to marinate for 15-20 minutes.

4. On the multicooker, set the “frying” mode and press the start. We wait 3 minutes until the bowl warms up.

Pat the meat before frying with a paper towel. Do not wipe and dry, but just get wet

5. Put chicken breasts in the multicooker bowl (no need to pour oil into the bowl) and fry them for 2 minutes on each side.

Done. Bon Appetit!

  Video recipe cooking chicken with buckwheat in a slow cooker

  Baked chicken breast in kefir

Roasting chicken in kefir makes the meat even more tender and juicy.

Ingredients:

• 500 g chicken
• 2 cloves of garlic
• Dill and chili pepper
• 200 ml of kefir

Cooking:

1. Combine in a bowl not chopped chicken, salt and pepper, chopped garlic and herbs.

2. Pour the meat with kefir, mix and put in the refrigerator for 30 minutes. And it’s better for 1 hour if you have free time.

3. Then put the fillet in the bowl of the multicooker and close the lid.

4. Set the "stewing" mode, the type of food - meat and cooking time - 35 minutes. Click start.

5. After the specified time, the dish is ready.

Bon Appetit!

  Chicken in a slow cooker with mushrooms

Well, the most diverse recipes turned out to be in one place. Be sure to remember them when you get hungry and you will urgently need to cook something tasty and healthy.

Thanks for your attention.

We offer you to cook chicken breast in foil in a slow cooker. The meat is very tender, as it is practically baked in its own juice. A mixture of herbs for chicken, garlic, which we stuff meat, give the chicken breast a piquant taste and amazing aroma. The slow cooker, as always, will cope with its task perfectly and will delight us with deliciously delicious meat. Cooking such meat is very simple and easy.

To prepare chicken breast in foil, we need:

Ingredients:

• Chicken breast - 1 kg (I have 2 pcs.)
• A mixture of herbs for chicken - 2-3 ct. spoons
• Ketchup - 3 st. spoons
• Mustard - 2-3 tbsp. spoons
• Garlic - 2-3 cloves

Fans of a richer garlic flavor and aroma can add more garlic. Salt is used only if it is not in the composition of the mixture of herbs for chicken. Do not salt the meat so as not to spoil the taste.

Cooking:

Rinse the chicken breast, dry it with a paper towel, make small cuts with a knife. Chop the garlic into slices. In a separate bowl put a mixture of herbs for chicken, ketchup, mustard. This will be our pickle.

Mix well all the ingredients for the marinade.

Stuff the chicken breast with garlic.

Grease the meat thoroughly with marinade on all sides and let it brew for 20-30 minutes.

Then wrap the breast in two sheets of foil. Put in the bowl of the multicooker, in which first add a little water so that the water covers the bottom.

Close the multicooker lid and the steam vent valve in the multicooker pressure cooker models. Select the Baking mode. Since the Redmond RMC-M110 multicooker-pressure cooker has the longest baking time of 35 minutes, select this cooking time. After the first 35 minutes, add extra time again, but choose 26 minutes. In other models, select the total amount of cooking time of about 40-50 minutes.

That's the whole cooking process. Our tender, aromatic, delicious chicken breast in foil is ready. Carefully unfold the foil, let the meat cool.

Chop arbitrarily as you like best.

Bon Appetit!

More yummy 😉