What can you do with chicken fillet in a slow cooker? Tender chicken fillet in the multicooker “Beauty Chicken. Dietary steamed chicken fillet

When choosing meat to prepare a particular dish, an experienced housewife already knows in advance what it will be like. This especially applies to chicken, the meat of which, with different methods of heat treatment, can turn out either juicy and soft, or rather dry.

If any part of a chicken carcass can always be boiled, then for baking it is better to take thighs or drumsticks, because white breast fillets dry out a lot in the oven.

But if you have a slow cooker, then chicken fillet can be cooked in it. Even the simplest model has a “Baking” function. By setting this mode, you can not only bake a pie, but also bake meat.

During baking, conditions are created inside the bowl under which even such “capricious” meat as breast fillet is well baked, remaining juicy. This effect is achieved due to the abundance of steam in the bowl and the accumulation of condensation on the inside of the lid.

Before baking, the fillet can be marinated using your favorite spices, seasonings and sauces.

Chicken meat cooks quickly, especially the breast, so it does not require long marinating. 30 minutes is enough for the fillet to be saturated with the aroma of seasonings.

The fillet can be baked without additional ingredients or use juicy vegetables: onions, tomatoes, eggplants.

If you place slices of cheese on the meat, it will become covered with a melted crust and acquire a piquant taste.

Many housewives bake fillets in foil. This method is quite justified, since you can cook the meat in portions. At the same time, meat and vegetable juices remain in the foil, making the meat even juicier and softer.

But before you use foil, remember that it can ruin the coating of the bowl - it’s not for nothing that they advise not to use metal utensils. Therefore, some housewives purchase a second bowl for baking food in foil. And others - before putting meat wrapped in foil (or something else) into the bowl, put a sheet of parchment in it.

If you do decide to use foil, try to ensure that the packaging is without sharp corners that could scratch the bowl.

The cooking time for chicken fillet depends on the power of your multicooker. If its power is high, then the dish can be removed from the bowl after 30 minutes. If the multicooker is running low, the baking time increases by another 20–30 minutes.

Chicken fillet baked in a slow cooker: in sour cream sauce

Ingredients:

chicken fillet – 600 g;
sour cream – 200 g;
garlic – 3 cloves;
salt;
black pepper;
cheese – 120 g;
sunflower oil – 10 g.

Cooking method

Rinse the fillet with cool water and pat dry with a paper towel. Sprinkle with pepper and salt, rub the spices into the meat, leave it on the table for 15 minutes to marinate.
Prepare the sauce. Place sour cream in a bowl, add a little salt and garlic pressed through a garlic press. Stir.
Place the fillets in a greased bowl. Place the container in the multicooker.
On the display, set the “Baking” or “Roasting” program. Cook for 10 minutes.
Grate the cheese on a medium grater.
Turn the meat over to the other side. Pour over the prepared sauce. Cover with cheese. Bake the fillet for another 20 minutes.
Place on a plate, sprinkle with herbs.

Chicken fillet baked in a slow cooker: with onions and carrots

Ingredients:

chicken fillet – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
mayonnaise – 50 g;
seasoning for chicken – 1 tsp;
sunflower oil – 10 g;
cheese – 120 g.

Cooking method

Cut the fillet into portions. Marinate in a mixture of mayonnaise and chicken seasoning, refrigerating for 30 minutes.
Cut the carrots into circles 5–10 mm thick, the onions into wide rings.
Pour oil into a bowl and heat in baking mode. Place the meat. Fry until light brown. Place on a plate.
Place onion mixed with carrots in a bowl. Place meat on vegetables. Close the lid. Bake for 20 minutes.
Open the multicooker, sprinkle the meat with grated cheese. Cook in the same mode for another 10–15 minutes.

Advice: If your multicooker has high power, add 70–100 ml of water along with the vegetables. She won't let them burn.

Chicken fillet baked in the oven: in foil

Ingredients:

chicken fillet – 3 pcs.;
onion – 1 pc.;
tomatoes – 1–2 pcs.;
cheese – 120 g;
sunflower oil – 20 g;
dried basil – 1/3 tsp;
garlic – 3 cloves;
soy sauce – 1 tsp;
salt - optional.

Cooking method

Wash the fillet, dry it, put it in a container. Sprinkle it with basil, add soy sauce and oil. Stir. Leave in a cool place for half an hour.
Cut the onions and tomatoes into rings. Finely chop the garlic.
Prepare three squares of foil so that the edges can be raised, creating a kind of plate.
Place onions and garlic in the middle of the foil and place the fillet on them. Place tomatoes on top of the meat and sprinkle generously with grated cheese. Lift the edges of the foil and secure them well together, leaving a small hole in the middle.
Carefully place these packets into the bowl. Pour some water into the bottom. Close the lid. Install the "Baking" program. Cook for 30 minutes.
Turn off the multicooker. Open the lid and let the foil cool slightly. Place fillet portions on plates.

Chicken fillet baked in a slow cooker: in tomato sour cream sauce

Ingredients:

chicken fillet – 3 pcs.;
sour cream – 70 g;
tomato ketchup – 70 g;
garlic – 2 cloves;
coriander – 1/3 tsp;
salt;
paprika.

Cooking method

Wash the fillet and pat dry with paper napkins.
Mix sour cream with ketchup, garlic passed through a press and spices.
Coat the meat with sauce and leave to marinate for 30 minutes.
Wrap each fillet in foil so that the juice does not leak out of the package during cooking.
Place the wrapped fillets in a bowl. Add a little water (to cover the bottom). Set the "Baking" mode. Cook for 30 minutes.
Cool the finished meat slightly in the foil, then cut into portions.

Note to the hostess

The fillet cooks very quickly, so there is no need to keep it in the slow cooker for longer than the allotted time.

By adding other spices and herbs each time, you will always get baked fillet with a completely new taste and aroma.

Time: 50 min.

Servings: 3-4

Difficulty: 3 out of 5

A simple recipe for cooking chicken fillet in a Redmond slow cooker

Redmond can be prepared using a variety of recipes. For those who are on a diet, chicken is best. You can fry the fillet breaded or with pasta and various sauces.

The only drawback of chicken fillet is its dryness after improper cooking. A skillful multicooker assistant will not spoil dietary chicken meat. Chicken fillet does not contain fat, has a complete protein composition and is inexpensive, therefore it is the main meat product of the average family.

It can be given to children from an early age. A contraindication to eating chicken is pancreatitis. Chicken meat is beneficial not only because of its low calorie content (about 130 kcal per 100 g) and easily digestible proteins. It contains vitamins and microelements necessary for the body, which help improve the condition of the skin, metabolism and functioning of the nervous system.

The recipe for chicken fillet with pasta does not require additional preparation of the side dish. Everything turns out tasty and quickly. Tender golden fillet and pasta with sauce are prepared in half an hour in a slow cooker with minimal effort. A great option for feeding your family when you get home from work.

It is better to buy chilled meat that has not been frozen. High-quality meat has a uniform pink color, a smooth and dry surface and a fresh, characteristic smell. Refrigerated meat results in less dry dishes.

Chicken fillet does not need to be soaked or marinated before cooking; it has a delicate texture without any pre-treatment. It is advisable to salt the meat at the end of frying so that it does not lose its juice, and cut it not too finely for the same reason.

For meat and pasta recipes, buy premium pasta, which is made from durum wheat. They should not boil quickly and turn into porridge after cooking.

You can use store-bought tomato sauce or make it yourself from fresh tomatoes with the addition of spices, garlic, and bell pepper.

Mint, thyme, basil, thyme, ground pepper, turmeric, and dried dill are used as spices in chicken recipes. It is advisable not to overdo it with spices. Only those whose taste they know and love are added. Spices are useful, but some of them can cause allergies. Chicken and garlic recipes go well together. It can be placed inside by making small cuts in the meat.

Let's start cooking

Ingredients:

Cooking process

Step 1

Prepare everything for cooking. Peel carrots and onions. The onion is cut into pieces, the carrots are grated on a coarse grater or cut into strips. The chicken fillet is washed and cut into small pieces.

Step 2

Pour oil into a multicooker bowl, add onions and carrots. Turn on the “Frying” mode and lightly fry the vegetables without closing the multicooker lid. Add the chopped fillet to the vegetables and lightly fry on both sides. At the end of frying, pour in the prepared sauce, add spices and salt, and add clean hot water.

Step 3

Add pasta to meat and vegetables into a multicooker bowl. Switch the multicooker to the “Stew” mode. The time is set to 20 minutes.

Step 4

Hard cheese is grated. When the pasta is ready, mix it with meat and vegetables and sprinkle grated cheese on top. Close the multicooker and let the dish stand in the heating mode for 10 minutes. The finished dish is laid out on plates and decorated with herbs as desired.

Enjoy your meal!

Fillet is lean and soft chicken meat with a uniform structure, in which there is practically no film or veins. Thanks to this, it is suitable for dietary dishes. There are many recipes for its preparation, differing in processing methods, additional ingredients and spices.

If you have a device such as a multicooker in your kitchen, the chances of pleasing your loved ones with a varied and healthy menu increase. Poultry dishes made in it turn out soft and juicy, and in addition, according to manufacturers of kitchen appliances, they retain all amino acids and vitamins.

Recipe for chicken meat with cream in a slow cooker

Creamy mushroom, creamy cheese, creamy tomato, and other sauces based on fermented milk products harmonize perfectly with chicken.

Wash and dry the fillet. Cut into small cubes with a sharp knife, after removing the film from the meat. We activate the frying function, pour in the oil and start cooking it.

We clean and chop the vegetables into half rings of medium thickness, add them to the meat and knead everything. Salt and add spices. When the vegetables are fried, add cream and grated cheese.

Stir and switch the appliance to the stewing function and cook for another 50 minutes. The side dish for this dish is spaghetti.

Chicken breast with new potatoes

A wonderful afternoon snack for every family member - chicken with new potatoes in an electrical appliance.

Components:

Chicken fillet – 450 grams;
Medium potatoes – 6 pieces;
Medium onion – 1 head;
Small carrots - 1 piece;
Laurel leaf – 1 piece;
Peppercorns – 3 grains;
Butter – 50 grams;
Purified water – 1 multi-glass;
Tomato sauce – 2 tablespoons;
Salt, spices - to taste.

We clean and wash the vegetables. Chop the onions and carrots into bars, and the potatoes into medium cubes. Turn on the device for frying, put oil and chopped vegetables (except potatoes) into the bowl.

Using a sharp knife, cut the meat into cubes on a cutting board. We spread it with vegetables and potatoes, add spices, salt, tomato sauce and bay leaf.

Mix everything and, switching to the stewing function, leave to cook for 40 minutes.

Tender chicken fillet with vegetables in foil

Cooking a dish in foil is one of the most interesting methods of heat treatment, which allows you to preserve almost all the aromatic substances and energy value.

Components:

Chicken breast – 600 grams;
Medium eggplant – 1 piece;
Small tomato – 2 pieces;
Onion – 1 head;
Garlic – 1 clove;
Chicken seasonings – 1 sachet;
Cheese – 150 grams;
Salt - to taste.

In a deep glass bowl, marinate the fillet in seasonings. Wash, peel and cut eggplants, tomatoes and onions into rings.

Shred the cheese into thick square slices. We make a boat out of foil.

Place meat in the middle, layer on top with onions, tomatoes, grated garlic, eggplant and finish with cheese. This way we make several servings. Close the foil.

Turn on the baking device and cook for 45 minutes. Before eating, the foil can be removed or left on.

Chicken breast with mushrooms: filling and tasty

Redmond multicookers are considered the most versatile kitchen units, allowing you to prepare almost any dish. By choosing the necessary temperature and time conditions, you can make a tasty and healthy dish of chicken with mushrooms.

Components:

Chicken fillet – 600 grams;
Medium onion – 1 head;
Champignons – 300 grams;
Low-fat sour cream – 150 milliliters;
Salt, spices - to taste.

Wash, peel and chop the onions and mushrooms. Cut the meat into oblong strips 3 centimeters long. Turn on the device in frying mode and put the chopped fillet there.

In a deep frying pan, sauté vegetables with vegetable oil. After frying, transfer to the meat, add salt, add spices, pour in sour cream and, after mixing well, continue cooking with the stewing function for 40 minutes.

Dietary steamed chicken fillet

Steamed chicken breast with vegetables or a side dish is an excellent dietary breakfast for children. Protein-rich fillet will energize them for the whole day.

Components:

Chicken fillet – 300 grams;
Purified water – 1 liter;
Salt – a pinch.

Pour cold water into the bowl of the device and place a special grill for steaming dishes. Place the breast on top (if desired, you can put carrots and beets), turn on the “Steam” mode and cook for 40 minutes. Take it out, salt it, cut it into portioned slices and add a side dish.

Asian chicken breast with soy sauce

If you want to diversify the menu and experiment, chicken breast in soy sauce is one of the dish options to do this.

Components:

Chicken breast – 450 grams;
Soy sauce – 150 milliliters;
Salt - to taste;
Small onion - 1 head;
Seasoning for chicken - 1 sachet.

We wash the meat. Shred into thick slices along the fibers, so that you get 5 pieces from one breast. Beat it well with a hammer.

Pour soy sauce into a glass bowl. Add seasoning and marinate for an hour. After 45 minutes, add the onion, cut into half rings.

Place the marinated ingredients in the multicooker and start cooking for 35 minutes using the stewing function. Side dishes of rice or buckwheat are suitable for this dish.

Dairy chicken fillet

This dish is particularly tender and has a pleasant taste. Milk will give it juiciness.

Components:

Chicken breast – 450 grams;
Spices for chicken – 1 sachet;
Low-fat milk – 150 milliliters;
Small onion - 1 head;
Medium carrots – 1 piece;
Vegetable oil – 2 tablespoons;
Small tomatoes - 2 pieces;
Salt - to taste.

Preparing the vegetables. Place a saucepan on the burner, add oil and fry the vegetables. Shred the meat into small cubes and add it there.

Tomatoes need to be doused with boiling water to make peeling off easier.

They need to be cut into cubes and placed in an electric cooker, and then put in the meat with frying. And the last thing: add salt, add spices, pour milk over everything, stir and simmer for 45 minutes.

Traditional chicken breast with pasta

It takes very little time to prepare, but the result has excellent taste.

Components:

Chicken fillet – 350 grams;
Cheese – 200 grams;
Durum wheat pasta – 200 grams;
Small onion - 1 head;
Tomato sauce – 2 tablespoons;
Vegetable oil – 3 tablespoons;
Salt, spices - to your taste;
Purified water – 200 milliliters;
Medium carrots – 1 piece.

We clean, wash and chop the vegetables into strips, and do the same with the meat. Pour oil into the device, add the prepared products and start the frying mode.

Add sauce, spices, salt and mix everything well. Add water and add pasta. Close and switch the porridge cooking mode to 23 minutes.

When ready, crush with grated cheese and let stand for 10 minutes. If desired, garnish with fresh basil or dill.

For chicken dishes, use only chilled meat. The fillet itself is considered dry, and after defrosting it will lose a large amount of moisture, so it cannot be made juicy even with the help of sauce;
Do not use instant pasta: it will turn into mush in the slow cooker;
To prepare creamy or milk sauces, use only fresh milk, otherwise during cooking the sauce will curdle, separate, and the dish will be spoiled;
Do not cut the chicken breast too finely; it will shrink during cooking and will look unsightly.

Chicken meat goes well with a number of herbs: basil, mint, thyme and thyme. Black, white and red pepper, as well as turmeric, are commonly used as seasonings.

What to do if the only meat in the refrigerator is chicken fillet, and you can only cook it in a slow cooker, because there are no other options?

We share the recipe for chicken dishes.

Lentil soup

This first dish will surprise your guests and friends - it is not only tasty, but also healthy, since lentils are a good source of vitamins, and chicken is an excellent choice for the diet.

You will need:

red lentils – 200 g;
chicken breasts – 0.6 kg,
3 potato tubers;
carrots – 1 pc.;
tomato – 2 pcs.;
onion, greens to taste;
2 tbsp. spoons of butter,
bay leaf;
a little paprika and ground black pepper;
2 garlic cloves;
1 liter of water.

Wash the lentils and let them soak at least 2 hours before cooking. Meanwhile, wash the chicken and cut it into small pieces. Peel potatoes, onions and carrots. Potato tubers should be cut into cubes with an edge of 1 cm, finely chop the onion, and grate the carrots on a coarse grater. Blanch the tomatoes and also cut into cubes, chop the herbs and garlic cloves.

Then you need to prepare a multicooker by pouring oil into it. Place the meat with onions and carrots, set the “Baking” mode and cook for 15 minutes.

Separately, boil water and switch the device to the “Quenching” mode, timer for 55 minutes. Potato cubes, lentils, salt, spices and bay leaves are added to the dish. Cover with a lid.

After 40 min. put greens with garlic. Served hot.

Soup with fresh cucumbers

Light chicken cream soup will please you in the hot weather.

Ingredients:

½ chicken breast;
medium-sized fresh cucumbers – 8 pcs.;
flour – 1 tsp;
egg yolk – 2 pcs.;
450 g cream;
pepper, salt, a little butter.

Preparation:

Cheese croutons or crackers go well with chicken soup with cucumbers.

Second courses

Thai fried rice

Today you can try Thai cuisine and master the classic chicken fried rice, known as "Khao Pad Gai" in Thailand.

Recipe for 2 people includes the following ingredients:

For decoration and at the same time as an accompaniment to the dish, you can serve a slice of pineapple, tomato or cucumber.

The first step is to cook the rice - usually the multicooker has a special function for this. This can be done the day before, or use the cooking time to prepare the remaining ingredients. It includes cutting chicken fillet into small pieces, as well as all vegetables - tomatoes, green onions, onions and garlic should be finely chopped into strips.

At the second stage, add a little oil to the boiler and, in the “Frying” mode, bring the onions and garlic to a light golden brown color.

Then add the chicken fillet and fry for about five minutes. Now pour the cooked brown rice into the bowl and mix vigorously.

Finally, add tomatoes, green onions and cashews, season everything with a pinch of sugar, soy sauce and fish sauce.

Depending on personal taste, the proportion of sauces added may vary to achieve a sweeter or saltier taste.

After a few minutes of good stirring, the dish is ready and can be served. For decoration and as a fresh side dish, as mentioned at the beginning, place a few slices of pineapple, tomatoes or cucumbers on plates.

Chicken in batter

Surprisingly, you can cook delicious chicken chops in a slow cooker.

First we make the filling. Roll a sausage from a mixture of butter and herbs, wrap it in film and place it in the freezer.

Cut the chicken fillet across the grain into small strips about two centimeters wide. Place on a board, cover with film and beat, add spices.

Prepare the batter by mixing eggs with sour cream. Pour in flour and add a little salt.

Remove from the freezer and cut the filling so that it can be wrapped into the chops. Actually, let's wrap it up.

Now all that remains is to heat the vegetable oil in the multicooker in the “Baking” mode and, dipping the fillet in the batter, fry under the lid closed for 10-15 minutes. Don't forget to keep an eye on it and turn it over. You can serve with vegetables, rice porridge or boiled potatoes.

Pilaf with fresh vegetables, corn and peas

For this truly masculine dish you will need the following components:

Preparation:

Rinse the rice.
Wash the chicken meat, cut into cubes or medium pieces.
Remove the peel from the onion and finely chop it, set the “Frying” program in the multicooker for 30 minutes, pour in oil (1 tbsp.) and fry the onion for 3 minutes. Or do the same in a frying pan.
Peel the carrots, cut them into cubes along with the bell pepper, add them to the onion, add more oil and fry for 7 minutes. Quarter the garlic cloves and add to the pan 2 minutes before the chicken.
Add meat and seasonings to the vegetables, fry until the end of the program, stirring a couple of times.
Pour out the rice and pour water 2 cm above the contents of the bowl. Fry in a frying pan, and in the multicooker set to “Pilaf” or “Grains”, cooking time - 40 minutes.
After 35 minutes, corn and peas are added.

When everything is ready, mix the pilaf and leave to stand a little longer.

Potato coat

Chicken fillet in a potato coat is a delicious second course that can replace boring cutlets, and its preparation takes very little time.

Moreover, even in a slow cooker, such chicken chops turn out golden and juicy. Pasta, vegetables and cereals are suitable as a side dish.

For 2 servings you will need:

400 g chicken fillet;
100 g hard cheese;
2 medium sized eggs;
2 potatoes (also medium);
your favorite seasoning;
salt, vegetable oil.

To prepare the chops, we need cling film and a kitchen hammer. Wrap the pieces of chicken fillet in film and beat on both sides to a thickness of about 1 cm. After that, cut into portions and add salt to taste.

You can make such preparations in advance and put them in the freezer - then, if necessary, it will be much faster and easier to cook a chicken breast in a potato coat.

While the chops are waiting in the wings, we are preparing a potato coat. The potatoes need to be washed, peeled and coarsely grated, then squeezed to release the juice. We also grate the cheese and mix it with the potatoes. After this, add eggs and spices, salt and mix. You can add 2 tablespoons of flour and mayonnaise to this mixture to make it a little thinner.

Pour vegetable oil into the multicooker bowl - a few tablespoons. Turn on the “Baking” mode, set the timer to 45 minutes and leave the oil to warm up. If you made the batter thick, without mayonnaise and flour, then put about one tablespoon of the mixture on the chicken fillet chops. If the mixture is liquid, roll the chicken pieces on both sides.

Fry the chops in a slow cooker for 10 minutes, skin side down, uncovered. Then carefully turn over, close the lid and leave to bake for another 20 minutes. Then open the lid, turn the fillet over one last time and fry for the remaining time on the timer without a lid.

The chops turn out juicy, tender and tasty, because the cheese completely envelops the chicken, and it cooks in its own juices. This dish is quite filling and can be eaten both hot and cold. Serve without a side dish, or you can make a bed of vegetables - steamed broccoli. Simply pour the vegetables onto the grill and set to steam for 10 minutes, then add salt and serve.

Thus, in a slow cooker you can deliciously cook not only chicken, but also pork, and make a fur coat from onions and carrots.

Pasta with chicken breasts and tomatoes

Delicious and with a minimum of ingredients.

Ingredients:

a pack of pasta 0.5 kg;
chicken fillet – 0.4 kg;
tomato - 1 pc.
onion - 1 pc.
salt, spices, a little sunflower oil.

Wash the chicken (fillet, boneless) well under running water, dry with a clean towel and cut into pieces 1-2 cm wide.

Peel the onion and finely chop it. The tomato is washed and cut into pieces.

In the multicooker, select the “Frying” program for 25 minutes and heat the oil. Add the chicken and fry with the lid open, stirring, and 10 minutes before it’s ready, add the tomato and onion.

As soon as the appliance turns off, add the pasta and pour water to the top of the dish. Cook in the “Buckwheat” or “Rice” program for 20 minutes.

Quick snack - nuggets

Do you really want to go to McDonald's, but don't have the opportunity? Or do you seriously doubt that this fast food is made from natural ingredients? Then we suggest you prepare breaded chicken chops!

Ingredients for a dish for 6 people:

chicken breast – 700 g;
crushed crackers (breading) – 100 g;
3.5 tbsp. l. sour cream;
vegetable oil (usually 1 tablespoon is enough);
seasonings, salt to taste.

We cut the breasts along the grain and beat them with a kitchen hammer. Mix sour cream, salt and seasonings, marinate in this sauce for a couple of hours to make the dish juicy and tender. It's better to do this in the refrigerator.

Pour oil into the multicooker bowl and heat it. We take it out and dip our chops in breadcrumbs. Set the “Baking” mode for 30 minutes and fry our chicken under the open lid.

As in fast food, these nuggets will be delicious served with ketchup or sauce, for example, tartar.

Casseroles

Light vegetable

As an antagonist to the previous fatty dish, we recommend preparing this healthy casserole in a slow cooker, 100 g of which contains only 84 kcal. Suitable as a light dietary second course.

Ingredients:

We will need a blender. Carrots, in principle, can be grated on a fine grater, but chicken fillet needs to be chopped using this device. Add carrots, bean pods and small broccoli florets to the chicken, mix thoroughly, add salt and season.

Coat the multicooker bowl with oil, lay out our mixture and set the “Baking” mode on the panel for 25 minutes. Close the lid. After the cooking time is over, leave the casserole in the slow cooker for another 20 minutes.

Hearty casserole with potatoes and sour cream

Of the ingredients we need:

0.5 kg chicken breasts;
8 potatoes;
flour - 3 tbsp. l.;
4 things. eggs;
1 large onion;
greens, pepper;
tomato paste - 1 tbsp. l.;
sour cream – 200-250 ml;
a little butter for greasing;
salt, spices to taste.

Cut the chicken into small cubes or make mince out of it.
Chop the onion and herbs and mix with the minced meat, add spices and salt.
Break the eggs, gradually add sour cream, tomato paste and flour, beat the ingredients.
We cut the potatoes into slices. In a multicooker, grease the bottom with oil, pour in the egg mixture and lay out 1/2 of the potatoes, pepper and salt.
We make a layer of minced chicken, put the remaining potatoes on top, add the remaining egg wash, add pepper and salt.

You can prepare the casserole using the “Baking” mode for 60-90 minutes, depending on the readiness of the potatoes.

Chicken fillet is a delicate dietary product that is especially loved by healthy eating enthusiasts and children.

At the same time, from the fillet you can prepare both a simple broth and a complex, gourmet dish for a festive table.

Chicken fillet in a slow cooker - basic cooking principles

Housewives, especially young ones, are worried that the fillet will turn out dry, but with the advent of multicookers in our kitchens, this is out of the question. Chicken fillet dishes in this miracle device always turn out tasty, juicy, and at the same time all the benefits are preserved.

Fillet is the most delicious and tender part of the chicken. It can be prepared in different ways: in the oven, in a frying pan or steamed, and of course, in a slow cooker.

Soups made with chicken fillet are light and at the same time satisfying. Broth made with this meat is even recommended for therapeutic nutrition.

Main courses with chicken fillet can be baked and stewed separately, or with vegetables. To make the meat juicy, it is cooked with sauces or gravy.

Recipe 1. Chicken fillet in a slow cooker - lentil soup recipe

Ingredients

200 g red lentils;

drinking water – liter;

600 g chicken fillet;

garlic - two cloves;

potatoes - three tubers;

ground black pepper;

carrot;

ground paprika;

two tomatoes;

bay leaf;

bulb;

olive oil – 40 ml.

Cooking method

1. Two hours before cooking, thoroughly wash and soak the lentils.

2. Wash the chicken fillet, dry it with napkins and cut into pieces.

3. Peel the vegetables. Cut the potatoes into cubes, one centimeter thick. Chop the onion finely. Three large carrots. Place the tomatoes on a sieve and lower them into boiling water for a few seconds, remove the thin skin and chop the pulp into cubes. Rinse the greens and finely chop them. Peel the garlic cloves and chop them into small pieces.

4. Pour oil into the bowl of the device. Place chicken, grated carrots and onions in it. Stir and turn on the “Bake” function for a quarter of an hour. Cook, stirring occasionally.

5. Boil water in a kettle. Switch the device to the “Quenching” mode for 55 minutes. Place the potatoes and lentils in a bowl, draining the water. Season everything with spices and salt. Place a bay leaf. Fill with boiled water and close the lid. After forty minutes, herbs and garlic are added to the soup. Serve the soup hot.

Recipe 2. Stuffed chicken fillet in a slow cooker - steamed recipe

Ingredients

balsamic syrup;

two chicken breasts;

watercress - a handful;

50 g mushrooms;

20 ml vegetable oil;

2 shallots;

4 strips of bacon;

clove of garlic;

5 g parsley;

chili pepper pod.

Cooking method

1. Clean the mushrooms, trim the stems and wash them. Place them on a towel to dry and cut into thin slices. We clean the shallots, cut them in half and chop them into thin half rings. Remove the tail and seeds from the chili pepper and cut into thin rings. Finely chop the parsley and clove of garlic.

2. Place the bacon slices in a stack and cut into strips. Place the bacon in the container of the device and fry for a couple of minutes in the “Fry” mode, stirring constantly. Then add mushrooms, onions, chili peppers and garlic to it. Cook for a couple more minutes, stirring. Sprinkle parsley on top and season with pepper and salt. Transfer the filling to a plate and cool completely.

3. Cut the fillet in half lengthwise, without cutting all the way through. We unfold it in the form of a book. You can lightly beat the meat. Place the mushroom filling inside and roll the meat into a roll. We tie it with culinary thread.

4. Pour boiled water into the device’s container and place a steaming basket on top. Place the rolls in the basket, close the lid and cook the meat in the “Steam” mode for half an hour. Remove the rolls, cool and cut into thin slices. Serve with salad and balsamic syrup.

Recipe 3. Chicken fillet in a slow cooker - recipe with sour cream and mushroom sauce

Ingredients

chicken fillet – 700 g;

sea salt;

sour cream – 500 ml;

olive oil – 70 ml;

champignons – half a kilogram;

French mustard – 80 g;

garlic – 4 cloves.

Cooking method

1. Rinse the champignons and fillets well and pat dry with a disposable towel. Cut the mushrooms into thin slices and the fillets into pieces.

2. Peel the garlic and finely chop it. Pour olive oil into the container of the device. Place the chicken fillet and turn on the “Frying” function for 15 minutes. Fry the meat, stirring constantly, for about five minutes. Then add mushrooms and garlic. Season everything with salt and spices.

3. When the mode is completed, add sour cream and mustard to the mushrooms and meat. Mix thoroughly. Turn on the “Extinguishing” program for ten minutes. Close the lid and cook, stirring occasionally. Serve with a side dish of potatoes, buckwheat or rice.

Recipe 4. Chicken fillet in a slow cooker - recipe with cream

Ingredients

550 g chicken fillet;

2 processed cream cheese;

bulb;

medium carrot;

spices for chicken;

220 ml low-fat cream;

40 ml olive oil.

Cooking method

1. Remove the film from the chicken fillet, wash it and dry it with napkins. Cut the meat into small pieces. Turn on the “Frying” program. Pour oil into a container, heat it and fry the chicken fillet until lightly browned.

2. Peel the onions and carrots. Chop the vegetables into not too thin half rings. Add them to the meat, salt, season with spices and fry until the vegetables are soft.

3. Pour cream over the meat and vegetables and add grated processed cheese. Stir and switch the device to extinguishing mode. Cook the fillet with cream for another 50 minutes. Serve with spaghetti.

Recipe 5. Chicken fillet in a slow cooker - recipe for pilaf with peas, corn and vegetables

Ingredients

400 g chicken fillet;

a glass of boiled water;

300 g rice;

bulb;

spices for pilaf;

carrot;

60 ml olive oil;

bell pepper;

100 g canned peas;

three cloves of garlic;

100 g canned peas.

Cooking method

1. Rinse the rice in several waters until it becomes clear.

2. Cut the washed chicken fillet into medium pieces.

3. Remove the skin from the onion and chop it finely. Turn on the “Roast” function for half an hour. Pour olive oil into a container and fry chopped onion in it for three minutes.

4. Peel and wash the carrots. Remove the stem from the bell pepper and clean out the seeds. Cut the carrots and bell pepper into cubes. Add the vegetables to the onions, add more oil and fry for another seven minutes. Peel the garlic cloves and cut into four parts. Add the garlic a couple of minutes before the meat.

5. Add chicken to vegetables and season with spices. Fry until the end of the program, stirring several times.

6. Add rice, fill everything with purified water so that its level is two centimeters higher than the contents of the container. Turn the multicooker on to “pilaf” or “cereals” mode for forty minutes. Five minutes before the end of cooking, add the peas and corn. Stir the finished pilaf and leave to brew for another ten minutes.

Recipe 6. Tender chicken fillet in a slow cooker - recipe with vegetables in foil

Ingredients

600 g chicken fillet;

sea salt;

eggplant;

150 g cheese;

two tomatoes;

spices for chicken;

bulb;

clove of garlic.

Cooking method

1. Peel the garlic and squeeze through a garlic press. Mix it with seasonings.

2. Rinse the fillet and dry with a towel. Chop fairly coarsely and stir in the garlic and spice mixture. Leave the meat to marinate for half an hour.

3. Wash the eggplant, cut off both sides and cut into rings. Place in a bowl, sprinkle with salt, stir and leave until all the bitterness comes out. Then rinse under running water and squeeze thoroughly.

4. Peel the onion and chop it into rings. Rinse the tomatoes, wipe with a napkin and cut into circles. Wash the peeled carrots and cut them in the same way as the tomatoes.

5. Cut the cheese into square thick slices. Make a boat out of foil. Place marinated chicken on the bottom. Layer the vegetables on top in the following order: onion rings, tomatoes, crushed garlic, eggplant slices. Place slices of cheese on top of the vegetables. Make several servings this way. Close the foil tightly and place on the bottom of the container.

6. Turn on the appliance in the “Baking” mode for 45 minutes. Remove the finished fillet from the appliance, unwrap the foil and serve directly in the foil.

Recipe 7. Chicken fillet in a slow cooker - recipe in milk

Ingredients

450 g chicken breast;

sea salt;

two tomatoes;

spices for chicken;

40 ml olive oil;

150 ml low-fat milk;

carrot;

onion head

Cooking method

1. Peel, wash and cut the vegetables into cubes. Scald the tomatoes with boiling water and remove the thin skin. Grind the pulp in the same way as other vegetables.

2. Place a frying pan on the fire, add oil and fry the vegetables until soft.

3. Wash the chicken fillet, dry it and cut into medium pieces. Add the meat to the vegetables, stir and continue frying for another five minutes.

4. Place tomatoes in the container of the electrical appliance, place meat and vegetables on top. Salt and season with spices. Pour milk over everything and cook in stew mode for 45 minutes.

Whenever possible, use only fresh or chilled meat for cooking.

For milk or cream sauces, use only fresh dairy products to prevent the sauce from curdling during cooking.

To make the meat aromatic and rich in flavor, be sure to marinate it in spices.

Fry the chicken fillet until lightly browned so that the meat does not turn out dry.