Chicken goulash is cooked in a slow cooker in almost the same way as any other, for example. The main difference is that chicken goulash in a slow cooker can be cooked much faster. And it turns out it is very tasty and tender, and in addition, dietary and low-calorie.

It is best to take chicken fillet for goulash. But if you wish, you can cook it from any other fairly meaty part of the chicken, for example, from chicken legs, of course, separating the meat from the bones.

Chicken goulash in a slow cooker cooked with gravy (as, however, almost any other goulash recipe suggests). But the composition of this gravy can vary quite widely. Often, when preparing goulash, carrots are added, less often - tomatoes and even potatoes. As they say, every housewife has her own secret! What can we say about spices and seasonings with which you can experiment to your liking. This time I limited myself to salt and black pepper.

Recipe for chicken goulash in a slow cooker.

Chicken Goulash Ingredients:

• 600 grams of chicken (fillet, breast or other parts)
• two onions
• three tablespoons of flour
• three tablespoons of tomato paste
• three tablespoons of sour cream
• half a multi glass of water
• a teaspoon of salt with a pinch of ground pepper

How to cook chicken goulash in a slow cooker:

Rinse the chicken, cut into medium pieces. I took the chicken. You can take chicken breast or other parts of the chicken, then you will need to separate the meat from the bones.

Fry the chicken in a multicooker bowl greased with oil for 15 minutes. I cooked in the "baking" mode. Add onion and fry for another 5 minutes. Next, add three tablespoons of flour and mix.

Mix sour cream with tomato paste, add water.

Salt the chicken, add spices and the resulting tomato-sour cream sauce. Stir and turn on the "extinguishing" mode for half an hour.

Delicious chicken goulash in a slow cooker ready with gravy! The meat turned out very tender and juicy. You can serve boiled pasta as a side dish.

Bon appetit!

Rating: 5.0/ 5 (1 vote cast)

I am glad to welcome all the beds of my culinary site!

is a fairly popular and healthy food product, so I often include chicken in our family menu. I used to cook and, and today I have prepared for you a delicious chicken goulash in a slow cooker. The portion is small (for a child), if you want to feed the whole family, then increase the proportion of ingredients.

Chicken goulash in a slow cooker

The dish is very simple to prepare, but insanely tasty and nutritious. Chicken fillet is a bit dry in itself, so by stewing it in a slow cooker with vegetables, we will make the meat juicy and fragrant. As a side dish, mashed potatoes, vermicelli or any porridge are suitable. And it will make cooking easy and fast.

Ingredients:

1. Chicken fillet - 1 pc.;
2. Carrot - 1 pc.;
3. Onion - 1 medium head (I have 3 small ones);
4. Tomato - 1 pc. (or a spoonful of tomato paste);
5. Water - 40 ml;
6. Flour - 1 tbsp;
7. Sweet pepper - 1 small pod;
8. Lavrushka - 1 leaf;
9. Seasoning for chicken, salt and pepper - to taste;
10. A little vegetable oil.

How to cook chicken goulash in a slow cooker with vegetables?

Before you start cooking chicken goulash in a slow cooker, you need to prepare vegetables. Wash the carrots thoroughly and thinly peel. We clean and rinse the onion. Rinse sweet pepper, cut in half and take out the core with seeds. My tomato. If there is a desire, we remove the skin from the tomato, after making an incision and scalding it with boiling water.

We cut the onion into cubes, and the carrot into thin half rings.

Pour a little vegetable oil into the multicooker bowl, set the “Frying” mode and fry, stirring, the vegetables until lightly browned.

Meanwhile, cut the sweet pepper and tomato into cubes.

We send the next portion of vegetables to the slow cooker and fry, stirring.

While the vegetables are roasting, prepare the meat. We cut the fillet into cubes.

Put in a bowl, and sprinkle with flour and spices on top.

Mix the meat, spread it to the vegetables and fry a little.

After a few minutes, add some water, put a bay leaf and change the mode to "Extinguishing / stew", close the lid of the multicooker and wait for the sound signal.

Delicious, appetizing and fragrant chicken goulash in a slow cooker will be ready in about half an hour.

E This dish was cooked in a Philips HD3039 4L 980W Multicooker.

Bon appetit everyone!

Sincerely, .

Chicken goulash in a slow cooker with vegetables, 5.0 out of 5 based on 1 rating

More interesting recipes:

Step-by-step recipes for juicy chicken goulash in a slow cooker - classic and quick, with mushrooms and white beans

2018-04-06 Liana Raymanova

Grade
prescription

2178

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

6 gr.

carbohydrates

5 gr.

114 kcal.

Option 1. Classic recipe for chicken goulash in a slow cooker

Usually goulash is prepared from pork, beef or lamb in a thick-walled container. But cooking is room for experimentation, so you can deviate a little from tradition and cook it from chicken in a slow cooker. At the same time, it will turn out to be no less tasty, juicy and piquant. In addition, such goulash is suitable even for diet food.

Ingredients:

• chicken breast - 565 g;
• onion - 155 g;
• carrot - 255 g;
• 85 ml of vegetable oil;
• 4 sheets of lavrushka;
• salt, black pepper - 55 g each;
• 65 g flour;
• tomato paste - 70 g;
• 4 sprigs of any greens.

Step-by-step recipe for chicken goulash in a slow cooker

The pulp is separated, cut into medium pieces of arbitrary shape.

The meat is laid out in the capacity of the multicooker, the “frying” option is adjusted, the oil is poured in, and the meat is fried until a beautiful crust appears.

Peel the husk from the onion, chop into cubes and spread to the meat, mix and fry for 2 minutes.

Peeled and washed carrots are chopped on a fine grater, fried together with onions for 7 minutes.

The flour is lightly fried separately in a dry frying pan, cooled and poured into a cup with tomato paste, mixed. Dilute with water and pour into a container for meat and vegetables, throw bay leaves, switch to the “stewing” option.

Simmer with the lid closed for a little less than half an hour.

Goulash is insisted on the “heating” program and served with some side dish, for example, mashed potatoes, boiled buckwheat or pasta, sprinkled with fresh herbs.

For flavor in goulash, you can squeeze a little garlic through the spadefoot.

Option 2. A quick recipe for chicken goulash in a slow cooker

In this recipe, all vegetables are fried in the capacity of the machine, this reduces the total cooking time, and the dish turns out to be much more rich and tasty.

Ingredients:

• 460 g chicken fillet;
• onions - 2 pcs.;
• 2 carrots;
• 75 g of tomato paste;
• black pepper, salt - 25 g each;
• 85 g spices for chicken;
• flour - 30 g;
• 6 sprigs of parsley;
• raffin oil - 80 ml.

How to cook chicken goulash in a slow cooker

Chicken fillet is cut into cubes, laid out in the container of the apparatus, poured in a little water, boiled in the "cooking" mode for 7 minutes.

At the same time, they put a clean frying pan on the stove, put the peeled and chopped onion on it, fry over low heat until transparent.

Peeled and finely chopped carrots are added to the onion, fried for another 7 minutes.

Tomato paste is introduced into the vegetable fry, mixed and heated for 4 minutes.

Sauteed vegetables are combined with flour and transferred to a multicooker container for meat, seasoned with seasoning, pepper, salted, poured with water until completely covered, set the “stewing” mode for 7 minutes.

Serve hot with any side dish, garnished with parsley leaves.

A less high-calorie option, when the vegetables are not fried separately in oil, but laid out to the meat, tomato paste mixed with flour and diluted with water is poured in, seasoned with spices, pepper, salted and simmered until the meat is soft.

Option 3. Chicken goulash in a slow cooker with mushrooms

Another amazing option for chicken goulash in a slow cooker. For its preparation, fresh mushrooms (any) are needed, which give the dish a delicious aroma, in combination with sour cream - amazing tenderness and a pleasant milky taste.

Ingredients:

• chicken legs - 5 pcs.;
• 2 carrots;
• fresh mushrooms - 330 g;
• 2 onions;
• 70 g of tomato paste;
• 130 g of medium fat sour cream;
• flour - 35 g;
• 70 ml of sunflower oil;
• red, black pepper, salt - 30 g each;
• 255 ml of water.

Step by step recipe

Mushrooms are freed from contamination with a knife or a special brush, washed, chopped with a medium cube, onions and carrots are peeled, washed, chopped onions with a knife, carrots - on a fine grater.

The flesh is separated from the chicken legs, cut into medium pieces.

Oil is poured into the capacity of the multicooker, vegetables are laid, fried on the appropriate program for 6 minutes.

Add meat, mushrooms, switch to the “stewing” program and simmer under the lid for a quarter of an hour.

Pour in water, put tomato paste, season with black, red pepper, optionally with any spice, add some salt, mix well and simmer on the same program for about half an hour.

Lastly, sour cream, previously mixed with flour, is introduced and allowed to boil a little.

In a hot form, spread the goulash on a plate with a side dish, sprinkle with herbs.

Mushrooms can be added to goulash not only fresh, but also frozen or dried.

Option 4. Chicken goulash in a slow cooker with white beans

You can serve such goulash as an independent dish, garnished with sprigs of greens, because it contains beans and a variety of vegetables, which play the role of a side dish.

Ingredients:

• 600 g of chicken pulp;
• 315 g dry white beans;
• paprika seasoning - 40 g;
• 2 onions;
• tomato paste - 80 g;
• 55 ml of oil for frying;
• half a teaspoon of salt and black pepper;
• 1 handful chopped dill.

How to cook

A few hours before cooking, the beans are washed, poured with warm water and left to swell.

The peeled onion is cut into cubes, the meat is rinsed, dried on paper napkins, cut with a knife into portioned pieces.

Fry the onion until slightly brown.

Pour ground paprika to the onion, add meat, stir everything well and fry until a crust appears on the surface.

Tomato paste is diluted with water and poured into onions and meat, simmered for a quarter of an hour.

Peeled and washed potatoes cut into cubes.

From the pan, everything is transferred to the container of the apparatus, potatoes, beans are added, a little more water is poured in, the “stew” option is turned on, time is 45 minutes, the lid is closed and waiting for a signal.

Open the lid, take a sample, if the beans are not ready, set to cook for another 10 minutes in the same mode.

You can replace ground paprika with fresh bell pepper, ready-made goulash will acquire a more pronounced taste and aroma.

Option 5. Chicken goulash in a slow cooker in the form of a thick soup

Goulash can be cooked not only as a second course in addition to various side dishes, but also as a first.

Ingredients:

• 3 chicken breasts;
• 5 small potato tubers;
• onion - 155 g;
• carrot - 200 g;
• tomatoes - 3 pcs.;
• 75 ml vegetable oil;
• 2 leaves of lavrushka;
• 675 liters of water;
• 9 g salt;
• parsley - 8 branches.

Step by step recipe

The breasts are washed, the pulp is separated, cut into a medium cube, placed in the container of the apparatus, fried in the “frying” mode in oil until golden brown.

Washed tomatoes are cut into cubes, carrots and onions are freed from the husk (peel), chopped into cubes, put in a container, fried all together for 9 minutes.

The potatoes are peeled, washed, cut into cubes, added to the container, fried for 6 minutes.

Pour water into the container to the marked line, throw in a bay leaf, optionally different spices for soups, adjust the “first courses” program, set the time to 35 minutes.

Let the dish brew for 15 minutes in the “heating” mode, pour into deep plates, sprinkle with parsley.

If desired, you can add a little fat-free sour cream when serving.

Option 6. Spicy chicken goulash in a slow cooker

Another option for a simple and quick chicken goulash in a slow cooker. It differs from the rest in a rich, pronounced spicy taste and aroma due to the various fragrant spices included in the composition.

Ingredients:

• 840 g chicken fillet;
• 6 tomatoes;
• 35 g each of ginger and garlic paste;
• 3 leaves of lavrushka;
• 5 cloves;
• 5 g cardamom;
• 55 g of tomato ketchup;
• sugar - 30 g;
• 35 g red ground pepper;
• 20 g of salt;
• 220 ml of water;
• 70 ml of oil for frying;
• 6 sprigs of dill.

How to cook

Chicken fillet is rinsed, kept on napkins to absorb excess moisture, cut into cubes.

Put the meat in a multicooker cup, adjust the “frying” option, time 5 minutes, fry until a light fried crust, pouring in oil.

Switch to the “stewing” option, add ginger, garlic paste, tomato ketchup, sugar, all spices to the container, add salt, pepper with red pepper, pour in water and simmer under the lid for 1 hour.

Leave the dish for 15 minutes in the “heating” mode, then lay it out on plates, put boiled rice, buckwheat or pasta next to it, sprinkle with dill.

Ginger and garlic paste can be replaced with ground ginger and garlic cloves.

Cooking time - 35 minutes.

Chicken goulash in the Redmond slow cooker is a wonderful dish in every way.

It is very popular, for which there are several reasons at once: excellent taste, good combination with a variety of side dishes, nutritional value, ease of preparation, the need for a small amount of time, juiciness and tenderness of meat.

Of the Redmond multicookers, many models are well suited. Redmond RMC-M13 will be an excellent choice, since it has two programs we need - “Frying” and “Stew”.

Ingredients for making chicken goulash in the Redmond slow cooker

• Chicken fillet - 400 grams.
• Carrots - 1 piece.
• Bulb - 1 piece.
• Large tomato - 1 piece.
• Vegetable oil - 5 tablespoons.
• Flour - 2 tablespoons.
• Garlic - 2 cloves.
• Pepper, salt - to taste.

How to cook chicken goulash in a Redmond slow cooker

1) Rinse the chicken fillet under running cold water. We clean the onion and garlic from the top layer. My tomato. We clean carrots.

2) Cut the onion with a knife, rub the carrots on a coarse grater. We put these vegetables in the multicooker bowl. Pour in vegetable oil.

3) We turn on the “Frying” program for 15 minutes using the menu and the “Start” button.

4) Quickly chop the tomato, add it immediately to the fried vegetables.

5) Cut the chicken fillet into small pieces, also add it to the vegetables. We are waiting for the end of the program. Don't forget to stir occasionally.

6) Dilute together 150 milliliters of water and flour. Pour the solution into the multicooker bowl, then mix the ingredients.

Step 1: prepare the meat.

A slow cooker is a unique kitchen appliance for very “busy people”, it produces simply amazingly delicious dishes and at the same time you don’t need to make any global efforts to cook them, just lightly prepare the products and we’ll start with meat. We wash the chicken fillet under running water, dry it with paper kitchen towels, put it on a cutting board and, using a kitchen knife, cut off the chaff, cartilage and small bones from the chicken meat, which could remain on the fillet during the cutting of the chicken. After we cut the chicken fillet into cubes with a diameter 2.5 to 3 centimeters and transfer the sliced ​​\u200b\u200bto a deep bowl.

Step 2: Prepare vegetables.

Now we proceed to the preparation of vegetables, peel the carrots and onions, cutting them off in a thin layer with a sharp knife. Salad pepper cut into 2 halves, remove seeds and stalk from it. We wash the vegetables under running water from all sorts of contaminants and dry them with paper kitchen towels from excess liquid. Then we lay them one by one on a clean cutting board and cut the pepper into strips or rings thick 6 to 8 millimeters. Onion cut into half rings and then quarters thick up to 5 millimeters, chop the carrots into rings thick up to 5 millimeters and then we cut them into 2 halves so that we get half rings or leave the vegetable in rings. We lay out the cuts on separate plates.

Step 3: Fry the onions and carrots.

Now, in order for the dish to turn out saturated and the vegetables are not completely boiled, it is worth lightly frying them in fat. To do this, turn on the stove to a medium level and put a frying pan with 3 tablespoons of vegetable oil on it. When the fat is hot, add the chopped onion into it and fry it lightly, stirring with a kitchen spatula for 2 - 3 minutes until light golden brown and translucent. Then add carrots to it and simmer 2 vegetables together, stirring occasionally 3 - 4 minutes.

Step 4: Prepare Chicken Goulash.

After the vegetables in the pan reach a tender and slightly fried texture, we transfer them to the multicooker bowl. We also put chopped chicken meat, chopped red pepper, tomato paste there, pour in the right amount of clean distilled water, add flour, add all the spices indicated in the ingredients and salt to taste. We close the lid on the MV, turn it on "Extinguishing" mode, set the time 2 hours 30 minutes and we go to do any other things, for example, we cook something else delicious. After the required time has elapsed, the multicooker will beep that the dish is ready. We give it to brew in the switched off MV 5 - 7 minutes and then, using a tablespoon, lay out the fragrant goulash on plates.

Step 5: serve chicken goulash in MV.

Chicken goulash in MV is served hot, laid in portions on a plate. This amazingly tasty meat can be served with any side dish, such as boiled pasta, rice, baked, fried or stewed vegetables. You can also pour goulash with homemade cream, sour cream, sprinkle with finely chopped dill, parsley, cilantro or basil. Like any meat, it is preferable to savor chicken with white or red semi-sweet wines, and juices can be served for children. Cook and enjoy! Bon appetit!

- - The spices indicated in the recipe can be changed and supplemented at your discretion, the main thing is that they are suitable for cooking meat and chicken dishes.

- - Cutting vegetables is not important, the main thing is that the size of the pieces does not exceed 1 centimeter.

- - Instead of chicken fillet, you can use meat from chicken drumstick or thighs.

- - Do not forget that for raw vegetables and raw meat there should always be separate cutting boards, as well as knives!

- - Instead of water, you can use medium-fat cream, about 150 milliliters.

- - Optionally, before you start the cooking process, you can add any fresh or frozen greens you like to the goulash.