A slow cooker allows you to do almost everything: stew, fry, bake! The main positive nuance of cooking with this device will be hands-free: loaded, pressed the button and go about your business. Chicken stomachs, one might say, are not a product for everyone, since they require a lot of attention. But a slow cooker will help make the process less problematic, and the result more enjoyable.

  How to cook chicken stomachs in a slow cooker - offal cleaning

Stomachs must be cleaned of a yellow film. If you do not remove it, then the food will go badly rancid. To better remove the film, the product is scalded with boiling water, passing water through a colander. With a knife, soft cartilages, fat, yellowness, greens, and coarsened areas are removed. Regardless of the further method of preparation, it is recommended to boil the cleaned stomach in water for 1.5-2 hours, salt it at the end of cooking.

  Chicken stomachs in a slow cooker with rice

Prescription Ingredients:

• Chicken stomachs - 600 g.
• Rice - 2 st.
• Water - 4 st.
• Bay leaf - 2 pcs.
• Salt, spices - to taste.

Cooking process:

• Peel and rinse the stomachs, if necessary, cut into small pieces. Put them in the bowl of the multicooker, pouring a glass of water for 1 hour, set the mode “Extinguishing”.
• At the end, add 2 tbsp of washed rice, 1 tbsp of water, salt, spices and bay leaf. Turn on the “Pilaf” mode. After the signal, chicken stomachs with rice are considered ready.

  Chicken stomachs in a slow cooker with mushrooms

Prescription Ingredients:

• Chicken stomachs - 700 g.
• Champignons - 500 g.
• Onions - 2 pcs.
• Carrot - 1 pc.
• Sour cream - 200 g.
• Vegetable oil - 50 g.
• Salt, spices - to taste.

Cooking process:

• Clean and wash the ventricles, add water and boil first in an ordinary pan for 1 hour until cooked. Set the “Baking” mode in the slow cooker, use it for frying onions and carrots. Mix chopped mushrooms, stomachs and sour cream, pepper and salt. If it turned out very thick, add water.
• Turn on “Extinguishing” for 1 hour with a check for softness. If the dish is ready earlier, then turn off the multicooker before the signal.

  Chicken stomachs in a slow cooker with melted cheese

Prescription Ingredients:

• Chicken stomachs - 800 g.
• Cream cheese - 200 g.
• Granular mustard - 1 tbsp.
• Salt, ground black pepper - to taste.

Cooking process:

• The ventricles are cleaned and thoroughly washed. Then stomachs are poured into the multicooker bowl, water is poured. The “Extinguishing” mode is set for 2 hours with the lid closed. During the process, the foam is removed. Replace boiled water with warm boiled water.
• After a period of time, the ventricles cool, do not pour the broth. Cut the cream cheese into cubes and add to the ventricles in the broth. Simmer again min. 10, but now with salt and pepper, stir occasionally to melt the cheese.

  Chicken stomachs in a slow cooker with cream

Prescription Ingredients:

• Chicken stomachs - 500 g.
• Cream - 200 ml.
• Carrot - 1 pc.
• Onions - 1 pc.
• Vegetable oil for frying - 50 ml.
• Salt to taste.

Cooking process:

• In the “Baking” mode for 10 minutes. brown the carrots and onions in butter. Prepared for cooking chicken ventricles add to vegetables.
• After the signal pour cream, pour salt, grated garlic and leave for another 10 minutes. Serve the dish with mashed porridge or mashed potatoes.

  Chicken stomach cutlets in a slow cooker

Prescription Ingredients:

• Chicken stomachs - 1 kg.
• Onions - 1 pc.
• Chicken eggs - 1 pc.
• Wheat flour - 5 tbsp.
• Vegetable oil - 50 ml.
• Garlic - 3 plants.
• Water - 200 ml.
• Salt to taste.

Cooking process:

• Prepare an offal for future use. Turn clean stomachs with onions and garlic in a meat grinder into minced meat. Add the egg, 2 tbsp. flour, salt, seasoning.
• Stir and roll the palm-sized cutlets. Roll on all sides in flour and fry in a pan.
• Next, turn on the slow cooker and put all the patties in the bowl. Pour boiling water and simmer for 1 hour. During this time, the water will boil away and the patties will become tender and soft.

The use of meat offal has a very positive effect on the wallet. It turns out delicious and super-cheap food, but only on condition that the cook has enough experience and knowledge to process such organs. Stomachs must be cleaned from the yellow shell, because of which with 100% certainty you will have to throw out the dish. But if you get the hang of it, then the results will definitely exceed expectations.

I found another offal on the shelf of the store, which I have never tried before. I'm talking about chicken muscle stomachs, someone calls them navels. I searched on the Internet how to cook chicken stomachs and was surprised that they are quite popular, even more popular than hearts.

Chicken stomachs, like other chicken offal, are very healthy. They have a lot of protein, little fat. Chicken stomachs are a low-calorie product. From words to deeds. Today i'm cooking chicken stomachs in a slow cooker.

To cook chicken stomachs in a slow cooker we need:

• 850 grams of chicken stomachs (in fact, there may be a little less or more, I had a package of that weight),
• 2 onions,
• 1 carrot
• ½ cup of water (multi-cup),
• 2 cloves of garlic,
• salt,
• pepper,
• seasoning to taste (I have Provencal herbs and seasoning for meat),
• vegetable oil.

The recipe for chicken stomachs in a slow cooker.

Chicken stomachs should be washed well in running water. Peel the film off their surface and cut off the fat. Despite the fact that I bought stomachs in the store, and they were already cleaned, some remnants of films, grease and sand took place to be. So here you have to be more attentive.

We clean and wash onions and carrots.

Finely chop the chicken stomachs. Chop the onion as you like, even finely, even coarsely. Three carrots on a large or medium grater.

Pour a little vegetable oil into the saucepan of the multicooker, spread the stomachs, onions, carrots. We turn on the "Baking" or "Frying" mode for 20 minutes. Stir occasionally, fry the stomachs with vegetables. After some ventricles, a large amount of juice will begin to secrete.

In fact, for greater benefit, this step could be omitted and immediately transgressed to extinguish. It is not necessary to use vegetable oil for stewing.

Now add salt and pepper to the crock-pot to taste, as well as seasonings and water. Mix, close the lid. We turn on the "Extinguishing" mode for 2 hours.

Half an hour before cooking, finely chop the garlic and add to the ventricles. Mix.

If you are bored with ordinary poultry, then a great solution would be to cook chicken stomachs in a slow cooker. They are prepared quite easily, it will not take you much effort.

Their only drawback is the long cooking time. Due to cartilage, they need to be stewed long enough to chew well and be soft.

Chicken stomachs to any side dish

Chicken stomachs go well with any side dish. Their calorific value is relatively low - only 110 kcal per 100 grams of product. So eat on health!

Ingredients

• Chicken Stomachs - 500 grams
• Carrots - 1 piece
• Onion - 1 piece
• Salt, pepper to taste

Cooking

Rinse the chicken stomachs and chop finely. If they are slightly large, it will be enough to divide each into two parts.

  Rub carrots on a coarse grater.

  Chop the onion finely.

  Put everything in a multicooker bowl, pour 0.5 multiglasses of water and mix thoroughly. Salt and pepper if necessary.

Set the Extinguishing mode to one and a half hours. Sometimes this time is also not enough, so try it if the chicken stomachs in the multicooker are soft and chew well - ready!

  You need to pour very little water, because the stomachs give excellent juice and then this juice turns into an excellent gravy.

Enjoy your meal!

Cooking chicken stomachs in a slow cooker is so simple, and they turn out so delicious that we offer you some more recipes for the piggy bank.

- Braised chicken ventricles with mushrooms

With potatoes and mushrooms, the chicken ventricles in the slow cooker are especially tasty.

We will need

• Chicken stomachs - 650 g
• Potato - 400 g
• Any fresh mushrooms - 300 g
• Sour cream - 50 g
• Egg - 1 pc.
• Bay leaf
• Pepper

Cooking

Cut mushrooms into large cubes, similarly - potatoes.

Rinse the stomachs, remove the bile films, then rinse again, cut in half, fill with water and cook for 2 hours in the "Extinguishing" mode.

Add mushrooms and potatoes to the stomachs 20 minutes before the end of cooking.
  Stir in the sour cream and egg, pour the mixture into the pan, cook on the "Stew" mode for another 20 minutes.

Chicken stomachs in a slow cooker with potatoes and mushrooms are ready!

Enjoy your meal!

Cooking chicken stomachs in a slow cooker in the following recipe has an interesting sour cream sauce. Be sure to try it!

- Chicken stomachs in sour cream sauce

You can use both pickled and fresh cucumbers in this recipe.

Ingredients

• Chicken stomachs - 500 g
• Sour cream - 150 g
• Pickled Cucumbers - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 1 clove
• Fresh ginger - 0.5 cm root
• Horseradish -2 tbsp. l
• Black pepper
• Vegetable oil

Cooking

Let's take a step-by-step look at how to cook chicken stomachs in a slow cooker with an original sauce.

Cut carrots and onions into small cubes, heat vegetable oil in a bowl of a multicooker in the “Baking” mode, add onions, carrots and fry until golden.

Add chopped ginger root, crushed garlic, horseradish, finely chopped cucumbers, spices, salt, finely chopped chicken ventricles into the multicooker bowl, set the “Stewing” mode for 1 hour.

Add sour cream 10 minutes before the end of the program.

Enjoy your meal!

If the chicken ventricles in your family are loved, you are probably wondering once again the question of how to cook chicken stomachs in a slow cooker. You can experiment with chicken ventricles and even cook delicious pilaf.

- Pilaf with chicken ventricles

To cook pilaf according to this recipe, it is recommended to take long-grain rice.

Ingredients

• Chicken stomachs - 300 g
• Garlic - 2 cloves
• Rice - 1.5 cups
• Tomatoes -1 pc
• Bell pepper - 1 pc.
• Eggplant - 1 pc.
• Onions - 1 pc.
• Pepper, salt
• Sunflower oil

Cooking

According to this recipe, the chicken ventricles in the multicooker must be boiled in salted water in advance (“Stewing” mode for 2 hours), then chop finely.

Finely grate the garlic, mix with grated carrots, finely chopped onions. Add the eggplant, diced, bell pepper, tomato (coarsely chopped), chicken ventricles, salt, pepper, pour the broth left over from the ventricles, add the washed rice, cover and cook the dish in Pilaf mode

Pilaf from chicken ventricles in a slow cooker is ready!


Enjoy your meal!

Cooking chicken stomachs in a slow cooker with beer will especially appeal to men.

- Chicken ventricles with beer

It is better to use light beer in this recipe.

Ingredients

• Chicken stomachs - 500 g
• Onion - 2 pcs.
• Chicken stock - 1 cup
• Beer - 1 glass
• Dijon mustard 1 tbsp.spoon
• Sugar - 1 tsp
• Black pepper, salt, spices
• Flour - 1 tbsp.spoon

Cooking

Set the slow cooker to the "Baking" mode and heat the sunflower oil. Add the butter, fry the onion chopped in the rings, salt, pepper, add the chicken stomachs, finely chopped, add beer, sugar, mustard, cover and set the “Stew” mode for 1 hour. When the ventricles are ready, add the flour and mix.

Enjoy your meal!

Chicken ventricles - this is a budget product that allows you to cook a lot of great. We hope that the proposed recipes for chicken stomachs in a slow cooker will help you!

Chicken stomachs in a slow cooker will be an excellent hearty dish, especially if they are cooked with rice, buckwheat, potatoes and other vegetables, which are perfectly combined with offal. They are prepared, contrary to the widespread opinion of young housewives, easily and simply. First offal is well washed, cut into pieces. Then soaked in water for several hours - this will allow you to get a more delicate dish. Then fry in oil, setting the mode "Frying" ("Baking"). Add chopped carrots, onions, garlic and also fry for several minutes. The only drawback of the stomachs is their lengthy preparation. Depending on the recipe, the product is stewed for 1-1.5 hours with the addition of water, beer, sour cream or other sauces. All kinds of spices, bay leaves, aromatic herbs and spices perfectly complement the dishes based on the stomachs. Sprinkle the finished dish with herbs, served with boiled cereals, potatoes or vegetable salad.

It is very tasty to combine stomachs with buckwheat, rice and vegetables, that is, cook together in the form of a full second course or a hearty soup.

In general, many dishes are prepared from chicken giblets. At the same time, they use not only stomachs, but also the liver, heart - all these are very satisfying and wholesome foods. They can be fried, boiled or stewed separately, as an independent dish. On their basis, wonderful salads, pastes, casseroles, meatballs and soups are obtained, kebabs and pies come out delicious. In addition, chicken offal is considered a low-calorie product that is suitable for those who follow the figure.

Many do not like chicken offal, but even obvious opponents of offal will appreciate this dish. Stomachs can be combined with chicken hearts - it will turn out even tastier. Add your favorite spices to the dish if desired.

Ingredients:

• chicken stomachs - 500 g;
• buckwheat - 2 multi-glasses;
• butter - 1 tbsp. l .;
• water - 3 multi-glasses;
• carrots - 1 pc.;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• onion - 1 pc.;
• salt pepper.

Cooking method:

1. We thoroughly wash offal, put it in a separate container, fill it with water. Then rinse again.
2. Chop the onion in half rings, rub the carrots, chop the garlic.
3. We turn on the “Baking” mode, pour the butter into the bowl and add the butter: this will make the dish especially aromatic.
4. Put the stomachs in the bowl, cook for about 15 minutes. Next, add the garlic, fry for 5 minutes.
5. Onions and carrots are also sent to the slow cooker. Mix the products well, cook for 5 minutes, and do not forget to stir.
6. We wash buckwheat, add to the rest of the ingredients. Mix again, pour in water, salt, pepper, add bay leaf.
7. Set the buckwheat mode. Leave to cook for 60 minutes. Serve hot.

Interesting from the network

Chicken offal perfectly combines with various vegetables. We chose potatoes, tomatoes, bell peppers and traditional carrots and onions. We serve a dish that could well pass for a hearty soup, with fresh herbs, optionally with sour cream or any other sauces that you prefer.

Ingredients:

• stomachs - 500 g;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• potatoes - 500 g;
• salt pepper;
• vegetable oil - 2 tbsp. l .;
• greens - at will;
• water - 400 ml.

Cooking method:

1. We wash the stomachs, cut into 2-3 parts.
2. Dice the tomatoes and pepper, rub the carrots, chop the onion and garlic.
3. Peel the potatoes, cut into medium-sized pieces.
4. Pour oil into the bowl, set the "Frying" mode. We spread the stomachs, fry with constant stirring for 10 minutes.
5. Add vegetables, cook another 10 minutes. Then salt and pepper.
6. Pour in water, add bay leaf. Set the "Extinguishing" mode for 1-1.5 hours.
7. Add fresh herbs to the finished dish.

Chicken offal is very popular in our country. In addition, they are healthy and tasty. Let's prepare a dish of chicken stomachs and hearts in a slow cooker. And for special tenderness, add sour cream. Garnish with this dish is good to serve rice, potatoes, vegetables or buckwheat.

Ingredients:

• hearts - 500 g;
• stomachs - 500 g;
• sour cream - 250 ml;
• onion - 2 pcs.;
• flour - 2 tbsp. l .;
• garlic - 2 cloves;
• salt, pepper - to taste;
• vegetable oil.

Cooking method:

1. Chicken offal well washed. If we use a frozen product, then pre-defrost.
2. Grind onions, garlic.
3. We put the chicken stomachs and hearts in a slow cooker, where we add vegetable oil in advance. Fry the products in the “Baking” mode for about 10 minutes.
4. Add the onions and garlic, cook until the onions are soft.
5. Put sour cream in a slow cooker, pepper and salt to taste.
6. Set the "Extinguishing" mode to 1.5 hours.
7. After 30 minutes, open the lid, pour in the flour. Stir the ingredients, trying to avoid the appearance of lumps.
8. Close the lid, continue cooking until the signal.
9. If desired, sprinkle the finished dish with fresh chopped herbs, serve with your favorite side dish.

Now you know how to cook chicken stomachs in a slow cooker according to the recipe with a photo. Enjoy your meal!

Dishes based on chicken stomachs, especially with the addition of various vegetables and cereals, are quite satisfying due to their high protein content. But at the same time light, as this product is considered low-calorie. Experienced culinary experts will tell you how to cook delicious chicken stomachs in a slow cooker:

• Choose chicken offal correctly. Fresh chilled stomachs should be slightly moist, not slippery. Of course, refuse to purchase if you feel a sharp unpleasant odor. Fresh giblets can only have a delicate, slightly sweet smell. Also, fresh stomachs have an elastic structure, should not be flabby and soft to the touch.
• The dish from the stomachs will turn out more tender if they lie in cool water for 1-3 hours.
• Examine each stomach carefully before starting cooking. The product must not be allowed to have yellowish bile ducts. If you find them, be sure to cut with a knife. Even a little bile will ruin the taste of the dish.
• Stomachs go well with various vegetables. Add carrots, garlic, bell peppers, celery, onions, tomatoes to your dishes.
• Dishes are tastier and healthier if they are made from chilled rather than frozen stomachs. But if you still use a frozen product, then defrost it on the bottom shelf of the refrigerator. So in the stomachs there will be more useful substances and they will retain all their taste.
• Stomachs - a perishable product, it can not be stored for a long time. The maximum shelf life is no more than two days.
• Chicken stomachs are considered a valuable product. They include iron, copper, folic acid, manganese, magnesium, cobalt and a number of vitamins important for the body. Therefore, nutritionists recommend that you add variety to your diet and periodically prepare dishes based on these offal.

Many housewives do not like chicken offal because of their unaesthetic appearance and the complexity of the cooking process. I would like to immediately note that chicken offal is very useful and low-calorie, and this allows you to include them in the diet. In fact, from ordinary chicken stomachs you can make a very tasty and tender dish in a creamy or sour cream sauce. Wanted to try it?

We will help you cook chicken stomachs in a slow cooker very quickly and without unnecessary trouble.

How to cook chicken stomachs in a slow cooker: cooking tips

Chicken giblets go well with various gravy and side dishes. If someone told you that it is impossible to spoil stewed chicken stomachs in a slow cooker, we are in a hurry to refute this version right away. If stewed improperly, the stomachs to taste may resemble stretching rubber.

But if you take into account the advice of experienced cooks, then the chicken stomachs stewed in a slow cooker will turn out to be soft and tasty:

• before cooking chicken stomachs, they must first be thoroughly soaked in cold (preferably boiled) water;
• if you want to cook a full-fledged second dish, then combine chicken stomachs with any cereal cereals or vegetables;
• it is better to cook chicken stomachs in the Polaris slow cooker using two program modes: “Fry” - for sauteing vegetables, and “Stewing” - to bring chicken offal to full readiness;
• if you don’t know how to cook chicken stomachs in a Redmond slow cooker, look through the recipe book that comes with this kitchen appliance: usually use the program modes “Rice-Krup”, “Multipovar” or “Stewing”;
• the stomachs must be washed thoroughly and cut into relatively small pieces so that they are better fried;
• the duration of the preparation of chicken offal should not be less than 1 hour, ideally simmer the stomachs for 1.5 hours;
• chicken stomachs go well with various seasonings and sauces;
• the finished dish can be decorated with vegetables or fresh herbs.

Soft and tender ventricles in sour cream

Soft, delicate and juicy chicken stomachs can be cooked in a slow cooker without much effort. You still haven’t cooked chicken offal? It's time to try and surprise your household. Believe me, even a very whimsical child will gladly eat the proposed dish, and a true gourmet will appreciate your skill.

Composition:

• onion;
• carrot;
• sour cream - 2 tbsp. l .;
• garlic cloves;
• some vegetable oil;
• water - ½ measuring cup;
• salt;
• a mixture of peppers;
• seasonings.

Cooking:

Read also:

Offal with potatoes - a light dinner

If you want to cook a full-fledged second dish, then try to stew chicken stomachs with potatoes. You can add any seasonings and sauces to your taste. Similarly prepare chicken stomachs with cabbage in a slow cooker.

Composition:

• chicken offal (stomachs);
• potatoes;
• sunflower oil;
• salt;
• seasonings;
• water - ½ measuring cup;
• onion.

Cooking:

1. Rinse the chicken stomachs thoroughly, clean and soak in water for about 1 hour.
2. Peel, rinse and cut the potatoes in portions.
3. Put chopped chicken stomachs in the capacity of the multicooker.
4. Set the “Baking” program mode and fry the chicken offal for 40-45 minutes.
5. Peel and chop onions.
6. At the end of the program mode, put the potatoes and onions in the capacity of the multicooker. Add salt, seasonings and a little purified or boiled water.
7. Mix all the ingredients well so that the potatoes are at the bottom of the bowl.
8. Set the program mode “Braising” or “Multi-cook” and continue to cook the second dish for 1 hour.
9. Chicken stomachs stewed with potatoes are best served hot with fresh herbs or sauce.

Pilaf with chicken stomachs

It turns out that pilaf can be cooked not only with lamb, pork or beef, but also with chicken offal. Many housewives have already tried the recipe for this dish and were satisfied with the result. Chicken stomachs with rice in a slow cooker acquire an unusual taste, as if you were cooking pilaf in a cauldron over an open fire. If your household does not like rice, then by analogy you can cook chicken stomachs with buckwheat in a slow cooker.

Composition:

• polished (steamed) rice;
• chicken stomachs;
• salt;
• seasonings;
• sunflower oil;
• carrot;
• onion;
• garlic cloves;
• purified or boiled water.

Cooking:

Offal stewed with vegetables in a slow cooker

There are many options for cooking chicken offal in a slow cooker with vegetables. You can use any seasonal fresh or frozen vegetables. Great recognition and popularity among housewives acquired chicken stomachs with zucchini in a slow cooker.

Composition:

• zucchini;
• onion;
• chicken stomachs;
• salt;
• seasonings;
• carrot;
• broccoli;
• sunflower oil;
• water.

Cooking:

1. Rinse the chicken stomachs thoroughly, then clean and soak in boiled cool water for an hour and a half.
2. Peel and wash all vegetables. Cut carrots and zucchini into rings.
3. Chop the onion in half rings or small cubes.
4. Pour some sunflower oil into the capacity of the multicooker and lay out the chicken stomachs.
5. Set the program mode "Multipovar" or "Frying" and cook chicken stomachs for 40-45 minutes, constantly mixing them.
6. Then add chopped vegetables to the bowl and pour in a little purified water.
7. Mix everything well.
8. Set the Stew program and cook chicken stomachs with vegetables for 40 minutes.
9. After time, put the cooked chicken stomachs in portions and garnish with finely chopped herbs, preferably cilantro or parsley.