What dish is prepared from dietary and low-calorie meat, recommended by nutritionists as an indispensable attribute of a healthy diet?

That's right - chicken breast baked in a slow cooker and cooked according to our recipes turns out to be tender and juicy, it will satisfy your hunger and not add extra weight. It will not be difficult to bake it into a miracle assistant, however, to get the most delicious result, you will need to take into account some tricks.

Every housewife knows that chicken fillet does not always turn out tasty, although it is the most useful part of the chicken. It is quite dry, and preparing white meat so that it is easily chewed and literally melts in the mouth is not very simple, but nevertheless possible.

Cooking in a slow cooker prevents the moisture from evaporating from the meat. And the variety of marinades and sauces makes it possible to cook delicious dishes in it. For example, baked chicken fillet in a slow cooker using foil turns out to be very soft and tender.

Recipe for baked chicken with cheese in foil in a slow cooker

This tandem of cheese and tomatoes, combined with the foil used, allows you to saturate chicken meat with vegetable juice and the aroma of melted cheese. The dish turns out tasty and healthy, and it does not require a lot of cheese.

If you are still afraid of the appearance of extra pounds, then you can remove the cheese crust before eating. This has almost no effect on the taste characteristics of meat.

Ingredients

• Chicken fillet - 3 pcs.;
• Hard cheese - 100 g (6 thin slices);
• Onion - 1 pc.;
• Tomatoes - 2 pcs.;
• Spices for chicken - 1 tsp;
• Salt - 2 tsp;
• Foil - for wrapping.

How to cook and bake juicy chicken breast in foil in a slow cooker

1. Prepare the necessary ingredients: peel the onion and cut into rings, rinse the tomatoes and cut into slices, cut the cheese into thin slices.
2. Rinse chicken fillet, dry with paper towels, rub with salt and spices for chicken. Leave to marinate for half an hour.
3. From the foil, make a semblance of boats according to the size of the chicken fillet. It is better to fold the foil in two layers for reliability, and form sides on the sides so that the liquid does not leak out. Put the meat on the foil, on top of the onion, then the tomatoes and cheese. It turns out three boats.
4. Put the blanks into the bowl of the multicooker. A five-liter bowl easily includes 2 of these fillets, but if they are squeezed, three boats can fit.
5. Close the multicooker lid and bake for 40 minutes in the "Baking" mode.

At the end of the cooking program, do not immediately remove the boats from the multicooker, but let the foil cool slightly with the lid open.

Step-by-step recipe for baked chicken in slices in a slow cooker

Ingredients

• — 600 g + -
• - 50 g + -
• — 200 ml + -
• — 200 ml + -
• - 2 tbsp. + -
• - taste + -

How easy it is to make chicken pieces in sauce in a slow cooker at home

Chicken breasts can be cooked in a slow cooker whole or in pieces, and cooked in sauce, the latter will simply melt in your mouth.

1. Rinse the chicken under water, pat dry with paper towels and cut into cubes.
2. In a multicooker bowl, fry chicken fillet pieces in butter (20 g) in the “Baking” mode for 20 minutes, stirring occasionally. Put the fried meat on a separate plate. In the same bowl, prepare a creamy sauce: fry the flour lightly, add the remaining butter and mix, pour in the water with cream and mix again. Let the sauce simmer to thicken.
3. Combine the fried chicken meat with the resulting sauce. Salt, pepper, add nutmeg to taste.
4. Cook in the "Extinguishing" mode for 25 minutes.

You can serve chicken pieces baked in a slow cooker with almost any side dish. Rice, pasta, and vegetable stew are perfect here, but chicken pieces in sauce with potatoes, fried, baked, or simply with mashed potatoes generously sprinkled with fresh herbs will be the most delicious. Real jam!

A simple recipe for baked chicken fillet with potatoes in a slow cooker

Such dishes, which combine both a side dish and a meat component, are especially popular with modern housewives. After all, they help to significantly save time both in the cooking process and in washing additional dishes!

Ingredients

• Chicken fillet - 700 g;
• Potato - 700 g;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Tomatoes - 1-2 pcs.;
• Garlic - 4 cloves;
• Vegetable oil - 50 ml;
• Salt, red and black ground pepper - to taste.

How to make hearty baked chicken with potatoes in a slow cooker

1. Rinse the chicken meat, dry it from excess moisture and cut into portions.
2. Peel and finely chop the onion, peel and grate the carrots on a coarse grater.
3. Remove the peel from the tomatoes, after scalding them with boiling water for this. Finely chop the pulp.
4. Peeled potatoes cut into bars.
5. Pour oil into the multicooker bowl. Turn on the "Frying" or "Baking" mode for 20 minutes.
6. Season the chopped chicken meat with spices and garlic pressed through a press, salt. Fry it in the multicooker bowl with the lid open for 10 minutes, turning it over to completely fry, remove from the multicooker.
7. Place onions and carrots in a slow cooker. Turn on the "Baking" program for 20 minutes. Fry vegetables for 5 minutes, then add potatoes to them and continue frying with the lid open until the end of the program. Salt and pepper 5 minutes before the end of the frying process.
8. Put the chicken back into the multicooker bowl, send the chopped tomatoes there as well. Close the lid and cook in the "Extinguishing" mode for 15 minutes.

Hot food can be sprinkled with grated cheese and fresh herbs, so it will be even more fragrant!

There are a lot of recipes for chicken breast baked in a slow cooker. To make the aroma and taste of ready-made white meat dishes more diverse, it is worth experimenting. After all, dried fruits, fruits, mushrooms, nuts and many vegetables can enrich any meal with their presence.

I called this chicken ham - "cognac", because I make it with the addition of cognac. It turns out very tasty homemade ham, which can be eaten for breakfast as a sandwich, and for lunch and dinner - as an appetizer, and it is not a shame to serve it on the festive table. Of course, in addition to the ingredients indicated in the recipe, to prepare such a ham, you need a special form for ham - a ham maker. And a slow cooker with a bowl of at least 5 liters. Although, you can cook without a slow cooker: in the oven or in an air grill, or on the stove in a saucepan. But I prefer to cook in a slow cooker. Because it gets too hot in the kitchen from the oven and from the air grill, and you should constantly monitor the saucepan on the stove so that there is a uniform boil and that the water does not boil away. And here, in a slow cooker, I put it down, closed it, turned it on and forgot for an hour and a half or two. Therefore, with the purchase of a multicooker, I make ham in a ham maker only in a multicooker.

Chicken breast is associated with the ascetic nutrition of athletes, although in a slow cooker it will always be soft and juicy, and everyone will like it.

A dietary dish due to its low calorie content. Well, bodybuilders respect this chicken body part because of the high concentration of easily digestible protein.

The cooking process in different types of Philips, Redmond, Polaris, Panasonic, Moulinex multicookers is approximately the same. It differs only in the presence of different modes and a little cooking time.

What is useful chicken breast cooked in a slow cooker

When building muscle mass, it is also indispensable. 200-250 grams of white meat per day compensates for the protein needs of an adult male.

Nutritionists prescribe this meat for many diets. Even small children are advised to give breasts at the beginning of complementary foods, precisely because of their balanced composition.

How to cook chicken fillet

Pledge of juiciness and softness of the dish, the choice of good meat. No matter how you prepare it, you will end up with an unchewable sole just because the breasts were frozen.

In a slow cooker, the chicken fillet can be cooked in a hundred ways, baked, stewed, steamed. It is easy to cook low-fat pilaf with it, or stew with vegetables. There are many options, and today we will talk about them.

As a side dish or addition to white meat, a variety of products, vegetables, herbs, fruits, nuts, mushrooms are suitable. They give the meat a spicy and interesting taste. Do not forget about spices, turmeric, rosemary, thyme, suneli hops will make the breast dish uniquely tasty.

Steamed chicken breast in the Redmond multicooker

In the multicooker of this brand, fillets can be baked, stewed and steamed. The whole process will take forty minutes, well, 20 minutes for preparation.

We will need:

• breast - 800 gr
• salt, turmeric, a mixture of peppers, Provence herbs - to taste
• white table wine - 2 tbsp. l.
• water - 1l.

Cooking:

We wash the breast under the tap with cold water, put it on a paper towel and dry it. Slice lengthwise to make 3 pieces from each half.

In a bowl, mix seasonings with salt and rub each piece. Place in a sealed container and refrigerate for 30 minutes.

Pour water into the multicooker bowl, add wine to it to give the dish flavor. We put a container with holes and put the marinated pieces of fillet on it. Cook in simmer mode for 40 minutes.

Breast cooked with sour cream

You should not replace sour cream with mayonnaise in this recipe so that the dish remains low-calorie and dietary.

We will need:

• chicken fillet - 600 gr
• sour cream - 300 gr
• garlic - 3 cloves
• dill - 3 sprigs
• pepper mix

Cooking:

We wash the fillet and dry it first. Cut into pieces, as for beef stroganoff. Pour sour cream and all spices with salt into the bowl. Garlic optional, add crushed through a press or finely chopped. We chop the dill with a knife.

We mix all the ingredients and spread the meat to them. We close the lid and simmer for half an hour in the “cereals” mode.

Braised chicken breast in a slow cooker

Everyone's familiar dish in a slow cooker comes out incredibly tasty. Probably because all the aromas remain inside the container, they do not disappear anywhere.

We will need:

• chicken breast -1 pc.
• potatoes - 6 pcs. medium
• bulb - 1 pc.
• small carrots - 1 pc.
• tomato paste, salt, oil, pepper
• glass of water

Cooking:

Grind onions and carrots into strips. We drip a little vegetable oil into the multicooker bowl and, in the frying mode, let the vegetables simmer for 15 minutes, keep the lid open. At the end, spread the tomato paste.

We cut the potatoes, peeled and washed, into a medium cube, cut the meat into pieces a little smaller. We lay to the vegetables and under a closed lid, simmer in the stewing mode for 45 minutes. Then you can already sprinkle the dish with chopped herbs and garlic in plates.

Breast with vegetables

An exceptionally healthy dish and not high in calories. If you do not add potatoes or mayonnaise there.

We will need:

• white meat - 500 gr
• cauliflower - 100 gr
• broccoli - 100 gr
• parsley beans - 100 gr
• rice - 2 tbsp. l.
• linseed oil - 1 tsp
• carrots - 1 pc. small
• salt, pepper mixture, Provence herbs

Cooking:

We wash the fillet and cut into slices along the fibers. We put it in a cup, salt, pepper, season with aromatic herbs and send it to the refrigerator for half an hour.

We divide the cauliflower and broccoli into inflorescences, cut the beans. Cut carrots into sticks or washers.

Pour clean washed rice into the bowl of the multicooker, fill it with water so that its volume is two parts larger than cereals. We put a basket on top, put the waxes mixed with fillet pieces in it. Close the lid and steam for 20 minutes. When serving, mix rice and meat with vegetables.

How to cook chicken breast in a slow cooker, step by step with a photo

We will need:

• chicken fillet - 650 gr
• onion - 2 pcs.
• carrots - 1 pc.
• flour - 1 tbsp. l.
• mayonnaise - 3 tbsp. l.
• seasoning for chicken - 1 tsp
• garlic - 2 cloves
• salt - 1.5 tsp
• water - 2/3 cups

Cooking:

Cut the fillet of medium thickness into pieces.

Finely chop the garlic with a sharp knife.

Season the meat with spices, salt and add flour. Mix well.

Pour mayonnaise, you can sour cream and stir again. Let marinate for an hour in the refrigerator.

We cut the onion into small cubes, three carrots on a regular grater.

We drip oil into the multi-cooker bowl, in the “frying” mode, let the onions and carrots.

Add the chicken fillet to the vegetables along with the sauce, pour water and stir evenly.

Close the lid, set the extinguishing mode and time for forty minutes. The chicken is ready.

Chicken breast baked

An excellent juicy dish with a beautiful golden crust. I cook for the holiday, and just indulge in a delicious dinner.

We will need:

• chicken breast - 800 gr
• low-fat sour cream - 1 tbsp. l.
• dry white wine - 4 tbsp. l.
• vegetable oil - 1 tbsp. l.
• salt, pepper mixture
• Provence or Italian herbs of your choice

Cooking:

We take only chilled meat. Rinse under running water and remove excess moisture with a paper towel. We make shallow cuts.

In a small bowl, mix all the spices with salt, rub the meat. We mix dry wine with sour cream and coat the fillet, remove for an hour to marinate.

Lubricate the bowl with oil, lay out the breast and set the “baking” mode for fifteen minutes. After the signal, turn the meat over on the other side and turn on the timer again for fifteen minutes. An amazing breast is ready, it is better to serve with fresh vegetables.

Pilaf in a multicooker with chicken breast

It is very convenient to cook pilaf with chicken fillet, a dish for lovers of proper nutrition, who cannot refuse their favorite dishes.

We will need:

• medium breast - 600 gr
• carrots - 1 pc.
• bulb
• ready-made spice for pilaf
• water - 2 glasses
• sunflower oil

Cooking:

We cut the meat into a medium-sized cube, three carrots, chop the onion with a thin feather. Rice is better to take a long one, it does not stick together so much, we wash it to clean water.

Add oil to the bowl, turn on the baking and the timer for forty minutes. We fall asleep vegetables, simmer fifteen minutes under a closed lid. Then we lay the meat and let it fry for another five minutes.

Juicy breast in foil

Chic, the easiest recipe for preparing lunch for athletes, quickly and low in calories.

We will need:

• breast - 1 kg
• water - 1 multi-glass
• seasonings, salt

Cooking:

We cut the breast into longitudinal pieces, 1.5 cm thick, rub each with salt and spices and lay it on the foil. Wrap the envelope, crimp the edges tightly.

Pour water into the multicooker and lower the envelope there. We set the "steam cooking" mode and the timer for 40 minutes. The meat is soft and juicy.

Breast with zucchini in a slow cooker

Another easy, diet recipe. More suitable for family dinner.

We will need:

• chicken breast - 600 gr
• young zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• low-fat sour cream - 200 gr
• potatoes - 6 pcs.
• salt and spices to your liking

Cooking:

We wash and clean all the vegetables, the young zucchini does not need to be peeled, just washed. We also rinse the fillet under running water and dry it.

We cut carrots into circles, zucchini and potatoes into cubes, onions into quarters of rings. The breast must be cut large enough, then the meat will be juicier.

We turn on the frying mode and pour oil into the bowl, saute the onion for 5 minutes, then send the potatoes and carrots there, fry for another 5 minutes.

We lay the meat and zucchini, set the stewing mode and cook for 15 minutes. After that, pour sour cream, mix and let the dish reach for another 10 minutes. Serve sprinkled with chopped herbs.

Chicken breast goulash

We will need:

• chicken meat - 500 gr
• carrots - 1 pc.
• bulb - 1 pc.
• flour - 2 tbsp. l.
• bay leaf - 2 pcs.
• vegetable oil - 2 tbsp. l.
• tomato paste - 1 tbsp. l.
• salt, pepper mixture

Cooking:

Grind vegetables as convenient, you can grate or finely chop. The meat must be cut into cubes.

On the frying mode in heated oil, fry the onion and carrots. We take them out and add spices with flour.

We put a third of the chicken meat in the bowl, a layer of vegetables, again meat, again vegetables, until everything is over. Add tomato paste, bay leaf and pour half a glass of water. Cook in simmer mode for 1 hour.

Do you want to cook a very tasty, simple and inexpensive dish quickly and easily? Then chicken breast baked with spices in a slow cooker is ideal! Such a breast will come out juicy and fragrant, and a toasted crust will excite the appetite of guests and owners of a welcoming home.

In a slow cooker, cooking a breast is much faster, easier and, most importantly, cleaner than in an oven or pan. Nothing is splashed during the baking process, the kitchen stays clean and filled with wonderful chicken aroma. The most delicate poultry meat, supplemented with spicy spices and herbs, is perfect for the festive table and perfectly decorates an everyday dinner.

Ingredients:

• Chicken breast - 1 piece (from medium or large chicken);
• Seasonings for chicken meat - to taste (for rubbing);
• Salt, black pepper (ground) - to taste;
• Vegetable oil - a little (for lubricating the multicooker bowl).

Multicooker: Panasonic, Redmond, Polaris and others.

breast recipe

Thoroughly wash the thawed chicken breast. It is better for such purposes to take chilled. Place chicken on paper towel to absorb excess water. I make an incision along the breast, salt and pepper, rubbing the mixture a little into the tender meat.

Coat on all sides with fragrant chicken spices.

I grease the bowl of the multicooker with vegetable oil, put the chicken back down into it. I set the BAKING program, I press 15 minutes. START.

At the end of the regime, I open the slow cooker, turn the chicken over on the other side (I put it on the breast with its back up). BAKING mode again, timer for 15 minutes and START.

As a side dish for chicken breast, any vegetables, legumes and cereals are ideal.

At the second stage of cooking, be careful when turning the chicken breast - do not scratch the back of the multicooker with the bones.

To make the chicken even more tender, you can coat it with sour cream (mayonnaise) at the stage of adding seasonings or add 3-4 tablespoons of white wine during cooking. The aroma will become thinner and brighter, and the meat will melt in your mouth!

Much has been written about the benefits of breasts. Everyone knows that this is not only tasty, but also healthy meat.

It is very easy to cook a breast in a slow cooker, while you can go about your business and not worry that the meat will burn or dry out.

Breast in a slow cooker - the basic principles of cooking

The breast can be baked, boiled, stewed or steamed. Meat cooked in the latter way is especially useful, since it retains the maximum amount of nutrients.

The breast in a slow cooker is cooked with various sauces, because it goes well with any food.

Also, the breast in a slow cooker can be cooked with vegetables, mushrooms, rice or fruits.

The breast is washed under the tap and dried with disposable towels. Prepare it according to the recipe as a whole, or cut into pieces. The breast can be pre-marinated to make the meat juicier and its taste even richer.

Recipe 1. Breast in a slow cooker, baked

Ingredients

Chicken breast - 1 pc.;

Spices for chicken;

Pepper and table salt;

Olive oil.

Cooking method

1. Thoroughly rinse the breast and dip it with disposable towels. Make an incision in the middle, salt and pepper. Rub the whole piece with chicken spices.

2. Lubricate the bowl with oil, lay the chicken. We turn on the "Baking" program for a quarter of an hour. We turn the meat over and set the same mode for the same time. Serve the baked breast with a side dish of vegetables.

Recipe 2. Stewed breast in a slow cooker

Ingredients

Half a kilogram of chicken breast;

Garlic - 2 cloves;

Sour cream - 100 g;

Pepper and salt;

Bow head.

Cooking method

1. Rinse the breasts under the tap, pat dry with a disposable towel and cut into small pieces. Peel the onion, rinse and chop into half rings.

2. Coat the multicooker pan inside with oil, put the meat into it, lay the onion on top. Turn on the "Baking" mode, set the timer for ten minutes. Cook for the allotted time, stirring with a wooden spatula.

3. Then turn on the "Extinguishing" program, and set the timer to 20 minutes. Add sour cream mixed with crushed garlic and spices to the meat, mix everything, close the lid and cook until the timer turns off. Put the meat on a dish, and sprinkle with finely chopped garlic.

Recipe 3. Turkey breast in a slow cooker with Salsa sauce

Ingredients

Four turkey breasts;

Salt and ground pepper;

Tomato;

60 ml of wine vinegar;

Three bell peppers;

120 ml of olive oil;

Chili pepper pod;

Two cloves of garlic;

Bow head.

Cooking method

1. Mix four tablespoons of olive oil with vinegar in a deep bowl, gradually add ground pepper and salt. Peel the garlic, chop it through a garlic press, put it on a plate. Scald the tomato with boiling water and peel the skin. Chop it into a small cube. Wash the bell pepper and clean out the seeds. Add all chopped vegetables to a plate with oil and vinegar. We clean the onion and finely chop it with a knife. Remove the seeds from the chili pepper and cut into strips lengthwise. We shift everything to vegetables. Mix and leave for a quarter of an hour.

2. Rinse the turkey breast and pat dry with a disposable towel. Cut the meat into small slices. We turn on the slow cooker on the “Frying” program and heat the oil. Fry the turkey breast in it, salt, pepper and season with caraway seeds. When the meat is evenly covered with a golden crust, switch the multicooker to the “Stew” mode and continue to simmer for another ten minutes.

3. Put the finished breast on a plate and pour over the Salsa sauce.

Recipe 4. Breast in a slow cooker with potatoes, under a cheese crust

Ingredients

Chicken breast - three pieces;

Large onion head;

Potato - six tubers;

Pepper, spices and salt;

Cheese - 150 g;

Fresh greens - a bunch.

Cooking method

1. Wash the breast, dry it slightly and cut into small pieces. Beat each, pepper, salt and season with spices. Peel the onion, rinse and chop finely with a knife. Put it in meat, add mayonnaise and mix. Marinate the meat for several hours.

2. Lubricate the bowl generously with oil and transfer the meat into it. Place the peeled, washed and sliced ​​potatoes in a container for steaming. We set the "Frying" mode for five minutes, and constantly stirring, fry the meat.

3. Then turn on the "Extinguishing" mode, set the timer for 20 minutes. Place a container with potatoes on top, and cook for a quarter of an hour. After that, put the potatoes directly on the meat, sprinkle with grated cheese on top and continue to simmer. Arrange the breast with potatoes on plates and sprinkle with fresh herbs.

Recipe 6. Breast in a slow cooker, baked with mushrooms

Ingredients

Chicken breast - 600 g;

Champignons - 300 g;

Salt and pepper;

onion head;

Sour cream - 50 g;

Carrot;

Flour - 50 g;

Butter - a small piece.

Cooking method

1. Put the mushrooms in a colander and rinse under the tap. Wash the breast and pat dry. Cut meat and mushrooms into pieces. Peel the carrots and onions, and chop: carrots - in thin strips, onions - in half rings.

2. Turn on the slow cooker for the “Baking” program and set the temperature to 160 C. Put the butter in the bowl and sauté the onions and carrots in it until soft. Then put the mushrooms and chopped breast and cook for another five minutes.

3. Gradually introduce flour into sour cream and dilute with a little water to get the consistency of liquid sour cream. Pour the meat with mushrooms with this mixture and mix. Close the lid and simmer for another 20 minutes. Put the finished meat on a wide dish and sprinkle it with chopped parsley.

Recipe 7. Breast in a slow cooker in wine sauce

Ingredients

4 chicken breasts;

150 g sour cream;

Olive oil - 50 ml;

Lemon juice;

onion head;

parsley greens;

Flour - 50 g;

Salt and ground pepper;

250 ml of white wine;

A glass of chicken broth.

Cooking method

1. Wash the breasts under running water and dry them with a disposable towel. Cut the meat into fairly large slices. We clean the onion and chop it into small cubes.

2. Pour olive oil into the bowl and lay out the breast slices. Salt and pepper. Set the “Frying” mode and fry on both sides. Then put the fried meat on a plate, and pour the chopped onion into the multicooker bowl. Fry it until soft, add a little flour and pour in the broth and wine. Boil the sauce until it thickens. Then add sour cream and cook for another five minutes. The sauce should become creamy. We pepper and salt.

3. Put the brisket slices on a plate and pour over the prepared sauce. We decorate the dish with slices of sweet pepper and parsley sprigs.

Recipe 8. Steamed breast in a slow cooker

Ingredients

Chicken breasts - four pieces;

Soy sauce - 50 ml;

Salt and seasonings.

Cooking method

1. Wash the breasts under running water, soak each with a disposable towel. Salt and rub the meat with seasonings.

2. Pour the soy sauce into the roasting sleeve, add seasonings, put the breasts here and mix well. Tie the sleeve tightly and place in a steamer.

3. Pour water into the multicooker bowl, turn on the Steam Cooking program, set the timer for forty minutes. Close the lid and cook until the timer turns off. Serve the breast, cut into thin slices, with ketchup.

Recipe 8. Breast in a slow cooker with apples

Ingredients

One chicken breast;

Salt and curry;

Half a glass of red wine;

50 ml of vegetable oil;

50 g soy sauce;

Two cloves of garlic;

Onions - two heads.

Cooking method

1. Dry the washed breast with a disposable towel, and cut into pieces with a sharp knife. Transfer the meat to a deep bowl, add soy sauce, season with curry and salt. Mix and leave to marinate for a couple of hours.

2. Pour vegetable oil into the multicooker bowl and put the chopped garlic. Turn on the "Frying" mode, and lightly fry it. Rinse the peeled onion and cut into fairly wide strips. Put it in a bowl, stirring, continue to fry everything together until soft.

3. Put the garlic and onion in a separate plate. Wash the apple, cut into slices, cut out the seeds and put them on the bottom of the bowl. Lightly fry and also put on a plate.

4. Pour oil into the bowl, and fry the breast in it. Pour in the wine, close the lid and turn on the "Extinguishing" program. As soon as the wine has evaporated, put apples and onions to the meat, continue to simmer for another five minutes.

Recipe 9. Breast in a slow cooker with vegetables

Ingredients

Chicken breast - 800 g;

Garlic - 4 cloves;

a pinch of oregano;

Sugar - 25 g;

A pinch of black and red ground pepper;

Ripe tomatoes - 500 g;

Large onion head;

1 pc. red and green bell peppers.

Cooking method

1. My breast, remove the skin and excess fat, and cut into pieces. In a deep bowl, combine salt, spices and chopped garlic.

2. Put the chicken on the bottom of the bowl of the soap cooker and sprinkle them with a mixture of spices, salt and garlic.

3. We clean and wash the onion and peppers. We chop them into large strips. We spread all the vegetables on the chicken breast. We dip the tomatoes for a few seconds in boiling water, and then dip them in cold water. Remove the peel and cut into cubes. Sprinkle the tomatoes with sugar.

4. Place the bowl in the slow cooker, turn on the "Extinguishing" program, set the timer for an hour. After turning off the timer, open the lid, mix, and disassemble the meat into fibers. Salt and pepper. Serve with steamed vegetables.

Recipe 10. Breast in a slow cooker in a creamy sauce

Ingredients

Chicken breast;

Flour - 25 g;

onion head;

Spices and salt;

Cream - 250 ml;

Sunflower oil - 25 g.

Cooking method

1. We wash the breast, cut it into pieces and put it in the multicooker bowl. We turn on the “frying” program for 15 minutes, and fry the meat with the lid closed.

2. Peel the onion, rinse and finely chop with a sharp knife. Add the onion to the chicken and saute for five minutes. Salt, pepper and sprinkle with spices.

3. Warm up the cream and pour it into the bowl. We turn on the “Baking” program for half an hour, close the lid and simmer until cooked. The dish goes well with spaghetti.

Recipe 11. Breast in a slow cooker in mint-orange sauce

Ingredients

Four chicken breasts;

10 g flour;

Salt and white pepper;

Orange;

50 ml of white wine;

A bunch of fresh mint;

20 ml lemon juice;

50 ml of olive oil;

Half a cup of chicken broth.

Cooking method

1. Rinse the chicken breasts, pat them dry with a disposable towel and cut into long, fairly large slices. Roll each piece in flour.

2. Turn on the multicooker to the "Frying" mode. Pour olive oil into the bowl and fry each piece on both sides. Five minutes each.

3. Rinse the orange and squeeze the juice out of it into a separate bowl. Rinse the mint and chop into small pieces.

4. Transfer the meat to a separate plate, and pour the broth, orange and lemon juice, and wine into the bowl. Combine with the fat and juice that remains after cooking the breast. Cook on simmer until the sauce thickens. Then spread the mint, pepper and salt. Put the pieces of meat and stew for another ten minutes. A vegetable side dish is the best way to go with this dish.

Breast in a slow cooker - tips and tricks from experienced housewives

Before cooking, coat the breast with sour cream, it will create a protective layer that will keep moisture inside so that the meat is especially tender.

Chilled rather than frozen meat is better for cooking.

Cooking time may vary, depending on the model and power of the multicooker.

Constantly monitor the liquid level in the slow cooker so that it does not boil away and the meat does not become dry and tough.

It is better to cook the breast on the “Baking”, “Steamed” and “Stew” modes. Half an hour will be enough for the breast to cook, and at the same time remain juicy and soft.

Before cooking, marinate the breast for several hours. The basis for the marinade can be kefir, soy sauce, mineral water, wine. Also, just spices and onions can act as a marinade.