Chicken fillet with mushrooms and cheese in a slow cooker. Chicken with mushrooms in a slow cooker - the perfect combination

Chicken meat goes well with mushrooms, and this combination is considered one of the most successful and harmonious in cooking. By themselves, mushrooms are a difficult product for the stomach, but combining them with dietary and light chicken fillet, we get an excellent dish that is digestible and does not cause a feeling of heaviness. Today we present you a recipe for chicken with mushrooms in a slow cooker. It is recommended to use fillets as a meat component, and almost any mushrooms can be taken - even forest ones, even store ones. In my version, frozen dishes are used, which are always on hand in the freezer. If you have a multi-cooker assistant, then cooking will not cause you any difficulties.

Ingredients:

• chicken fillet - 400 gr.
• champignons - 300 gr.
• onion - 1 pc.
• vegetable oil - 2-3 tbsp.
• cream 10% - 0.5 cups
• salt, ground pepper, seasonings - to taste.
• fresh greens - 0.5 bunch.

• number of servings - 3 pcs.

How to cook chicken with mushrooms in a slow cooker:

First, take the chicken fillet, wash it and dry it with a napkin. Cut into small pieces and put in a multicooker bowl. Of course, the fillet is far from the only part of the chicken that can be stewed with mushrooms. You can take chicken drumsticks, thighs, or just chop the chicken carcass into pieces. But it's still better if you use pieces of boneless poultry in the dish.
Also prepare the onion - peel it and chop it into small cubes. Add the onion to the chicken, pour in the vegetable oil and start the “frying” program on the multicooker display for 15 minutes.

Mushrooms can be used both frozen and fresh. Fresh mushrooms need to be cut into cubes or plates, and frozen ones, as a rule, are sold already chopped. Make sure that the mushrooms have time to defrost by the time the dish is cooked.

When the selected program is completed, you need to open the lid of the multicooker and mix its contents with a spatula. Add mushrooms and run the old program again.

Now it's time for the rest of the ingredients. Pour cream into bowl. By the way, some authors suggest using sour cream at this stage of cooking. With sour cream, the dish will also turn out delicious, so choose according to your desire what to add - cream or sour cream. Also add salt, ground pepper and seasonings to taste.

Many cooks recommend pairing chicken and mushrooms with curry, and if you're a curry lover, be sure to add a teaspoon of curry powder to the bowl. After that, mix the ingredients of the dish, continue to cook on the “frying” mode for another 10 minutes.

At the end of cooking, add chopped greens - dill and parsley.

A slow cooker not only saves a lot of time and effort, but also gives you the opportunity to try familiar dishes with new flavors. For example, chicken with champignons cooked in a slow cooker can be incredibly tender and juicy. It will be an excellent addition to a vegetable salad or side dish; such a dish can be served not only on a weekday, but also for a gala dinner.

To cook chicken with champignons in a slow cooker, you will need a simple set of products: chicken parts, champignons, onions, vegetable oil, salt, spices, bay leaf, a little water. The chicken needs to be washed well.

Mushrooms need to be cleaned, washed and cut into small cubes. If you like large pieces of mushrooms in the gravy, cut them into two parts.

Onion must be peeled and finely chopped.

Put the champignons and onions into the bowl of the multicooker, pour a spoonful of oil, you can lightly fry in the "Frying" ("Baking") mode or leave it like that.

We spread chicken pieces on top of the mushrooms, these can be drumsticks, thighs or breast.

Now you need to salt the chicken and add your favorite spices. Or you can just use ground pepper - black, red, allspice.

Add water to cover the chicken. Put the bay leaf, peppercorns. Turn on the "Extinguishing" mode for 1 hour, close the lid. You do not need to stir and control the process - the multicooker will do everything for you.

Chicken with champignons in a slow cooker is ready. Open the lid and serve hot chicken with mushroom sauce. For a dry side dish like rice or buckwheat - that's it!

Bon appetit!

Step-by-step recipes for cooking chicken with champignons in a slow cooker: stuffed, in pieces, in the form of chops and rolls; fried, stewed and steamed

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

16 gr.

12 gr.

carbohydrates

185 kcal.

Option 1: Stewed chicken with champignons in a slow cooker - fillet in sour cream sauce with mushrooms

Ingredients:

• 500 grams of white chicken;
• large juicy onion;
• three tablespoons of oil;
• a glass of fatty, slightly sour sour cream;
• salt and a set of spices for chicken;
• two hundred grams of champignons.

How to cook

Prepare the chicken and first fry separately. Rinse the meat and cut into five pieces per serving, blot with a towel from moisture and put in a bowl in which the oil was slightly warmed before. On the "Fry" program, the chicken is cooked for twelve minutes, mix the slices for even heating.

We clean and wash the onion and mushrooms, it is not necessary to remove the skin from the mushroom caps, it is enough to cut off only spots or suspicious places. We cut the onion into half rings, and the mushrooms arbitrarily, but not thickly. We put it three minutes before the device stops and mix with the chicken so that the meat is on top and the mushrooms are on the bottom.

After the timer has run out, pour sour cream salted and seasoned with spices into the bowl, mix. We transfer the slow cooker to "Extinguishing" and cook for up to thirty minutes. Chicken according to this recipe is great with wheat porridge.

Option 2: Chicken drumsticks with champignons in a slow cooker

In retail chains, it has become popular to offer customers, instead of whole carcasses, poultry, but already chopped, or even prepared in the form of semi-finished products. If you can't get chilled "bags" of chicken drumsticks, take them along with the bone. The recipe briefly, but accessible, describes how to cut them with your own hands.

Ingredients:

• drumsticks, chicken - six things;
• two hundred grams of champignons;
• garlic;
• one hundred grams of cheese, plus the same amount in the sauce;
• vegetable oil;
• one small carrot and one onion.

To the sauce:

• honey, natural - two spoons;
• a quarter cup of sour cream and mayonnaise;
• garlic and seasonings;
• a couple of spoons of ketchup.

Step-by-step recipe for cooking chicken with champignons in a slow cooker

It is not difficult to separate the pulp along with the skin from the tibia. Starting from the wider edge, right from the joint, we cut the meat from all sides of the bone and gradually move it towards the lower joint, while turning the flesh outward. Having reached the opposite joint, we cut the skin around it and, having removed and separated the resulting bag, we turn it into its original state - with the skin out.

We clean and rinse vegetables. In a slow cooker, heat up one or two full tablespoons of refined oil and put onion chopped into small checkers and coarsely grated carrots into the bowl. The operating mode of the device is “Roasting”, the duration is 20 minutes. There is time to prepare the rest of the products: rub the garlic, dissolve the mushrooms into cubes.

After ten minutes of sauteing, add the vegetables, put them in and mix the mushrooms with garlic. A slice of cheese, which is set aside for the filling, we rub and put in a bowl three minutes before the program stops.

We spread the filling on a plate and let it cool, with a teaspoon we tightly fill the bags of chicken drumsticks with it.

All ingredients of the sauce must be mixed. Grate the cheese, thinner this time, do the same with the garlic. Add all other products, mix and salt to taste, season with spices, but be moderate.

Oil, if it remains in the bowl after sautéing, do not pour out, add a little more. Lay out, if possible in a single layer, the stuffed drumsticks and cover thickly with the sauce. In the "Bake" mode, the dish is cooked for 45 minutes with the lid down.

Option 3: A quick recipe for cooking chicken with champignons in a slow cooker

The selected part of the chicken carcass can be successfully replaced with any other, and even with trimmings of the pulp. But it’s still better if you load more than one fillet into the slow cooker, but bones too. When stewed, they will provide the dish with a richer taste.

Ingredients:

• five large chicken drumsticks;
• two hundred grams of fresh, medium-sized mushrooms - champignons;
• three tablespoons of tomato sauce;
• four medium garlic cloves;
• refined vegetable oil;
• salt and ready-made curry seasoning.

How to quickly cook chicken with champignons in a slow cooker

Shanks, washed and dried from excess moisture with a towel, thickly rubbed with salt. Slightly lifting the skin on the cut, salt the pulp in the thickest part.

We program the multicooker to work for half an hour in the baking mode. Pour a little oil, just enough to just cover the bottom. We spread the drumsticks in one layer and fry, turning over just once, as soon as an appetizing crust forms.

Cut the champignons into slices so that they retain the outline of the entire mushroom - legs and caps. Grate or crush the garlic with a press, mix with tomato and spices and add a little salt.

After stopping the previous program, first put the mushrooms, then the sauce, and mix the products. We reconfigure the device for "Extinguishing", with a twenty-minute cycle duration and cover the lid.

Option 4: Chicken rolls with champignons in a slow cooker

Before stewing, the rolls can not be fried, in which case extend the heat treatment for five minutes. If you still decide to brown the chicken, then let the crust layer be a little hotter below, it will still have time to get wet when stewing.

Ingredients:

• honey, liquid - a quarter of a glass;
• a small fruit of sweet pepper;
• half a kilo of chicken breast;
• 70 grams of tomato ketchup;
• equally, one hundred grams of champignons and "Russian" cheese;
• butter, ghee;
• ready-made spices "For ruddy chicken" or a similar set;
• salt, fine, varieties "Extra" and pepper, freshly ground.

Step by step recipe

Flatten the washed and dried fillets and beat thinly, but not to holes. The method of beating with the back edge of the knife will not work, you need a hammer with small teeth. Spread the chicken on a cutting board, salt and sprinkle with spices a little, pepper and leave to marinate, covered with a thin cloth or disposable paper towel.

Cut the mushrooms into small, not larger than half a centimeter, cubes. Estimate the resulting amount and cut the pepper pulp to the mushrooms in the same shape and size. It should be less than mushrooms by eye, about a third. Just grate the cheese, and try to make the chips come out thick, but at the same time short. To do this, it is convenient to first cut the cheese into slices of centimeter thickness and rub it with just such a length.

Even if the honey is not candied, it should be slightly melted, we need a liquid mass. Mix it in a bowl with ketchup and salt it quite symbolically.

We lay out the filling on the chicken layers, leaving one of the edges, about five centimeters free. We turn it tightly, in the form of a roll, starting from the side on which the filling is laid. We grab the resulting “seam” with a toothpick, but just a couple of turns of culinary thread will do.

We start the frying program, heat up the oil and quite a bit, literally until the first pale crust, fry the rolls, turning over, and from all sides. Pour one hundred grams of hot water, carefully and along the wall. We apply a sauce of honey and ketchup on top of the rolls, switch to the “Extinguishing” mode for thirty minutes.

Option 5: Juicy chicken chops with champignons in a steamed slow cooker

The meat must be absolutely fresh, and the cheese must be exclusively natural. Chicken that has lain even with moderate cooling for more than a day will come out harsh and tasteless, it is better to cook chops from it in the traditional way. Cheese containing vegetable fats, with prolonged steam heating, becomes tasteless and crumbles completely unappetizing.

Ingredients:

• a slice of chicken steamed fillet - about four hundred grams;
• natural cheese, "Russian" - 70 grams;
• a quarter kilogram of mushrooms (small champignons);
• two tablespoons of mayonnaise;
• salt, fine, and from spices - only pepper.

How to cook

Cut the chicken into two slices. Beat off, stretching into an oblong layer. It doesn't matter if holes form in the meat, but try to avoid it, and at least don't do it on purpose. Salt and pepper each chop. Such a dish differs very favorably if you yourself grind the pepper from peas, immediately before use.

You can immediately place the chop on foil and cover with parchment - let it be slightly salted and saturated with the aroma of pepper. Dissolve the mushrooms into cubes, if you have frozen or sterilized, they are usually already cut into slices, just reduce the size. Fry the mushrooms over medium heat with a spoonful of oil, and be sure to add salt. Let cool and spread over chops, grease thickly with mayonnaise, and place grated cheese on top.

Packed tightly in foil, spread in a double boiler, a special grid for a pan or in a slow cooker. The dish is ready for forty minutes.

When a wonderful assistant starts up in the house - a slow cooker, the process of cooking turns into a real pleasure. Meat, poultry, fish and vegetables are not only tasty, but also healthy. After all, in order to cook dishes in a slow cooker, a minimum of oil is required. And sometimes you don't need fat at all. Here's how, for example, for stewed chicken with mushrooms. This duet (bird and gifts of the forest) is just an amazing combination. Recipes for chicken with mushrooms in a slow cooker are very numerous. Sometimes a duet turns into a trio. Potatoes are added to chicken and mushrooms. What is the advantage of a multicooker over an oven? If we entrust chicken breasts to an electronic assistant, we can be sure that the meat will remain juicy. But in the oven, we must indulge in all sorts of tricks so that the tender chicken does not dry out. Mushrooms in a slow cooker retain their forest flavor. In general, yummy ... Well, let's get started?

Recipe for multicooker Yummy YMC-502

The market is now flooded with devices of various designs. They may have the same modes, but different power. Therefore, following the recipe, you should take into account the technical characteristics of your multicooker. In order not to peel the meat from the bones, it is better to use chicken breast. Wash 350 grams of meat, remove the films and cut into small pieces. In a multicooker bowl, on two tablespoons of vegetable oil, pass a finely chopped onion. Add the breasts and cook under the lid for ten minutes in the “Baking” mode. We clean three hundred grams of champignons and cut into thin slices. We throw in a slow cooker, salt, add curry and other spices for chicken. Cover again and cook in the same mode for another ten minutes. In a separate bowl, mix 200 g of sour cream with a tablespoon of flour. Mix until lumps disappear. Pour the sauce into the bowl. We mix. Chicken with mushrooms in a slow cooker should "reach". Set the "Extinguishing" mode and the timer - for 4 minutes. Sprinkle the finished dish with chopped dill.

Recipe for Redmond and Philips

Chicken with mushrooms in a multicooker of the well-known Redmond brand (as well as in Phillips machines) requires a different approach. My chicken fillet and cut into small pieces. Mushrooms (500 g) clean. We cut the mushrooms into pieces of the same size as the chicken. Pour a spoonful of vegetable oil into the bowl and spread the mushrooms. Cooking without a lid in the "Frying" mode. When the excess liquid has evaporated from the mushrooms and a delicious aroma comes out, add the chicken. We continue to fry until the appearance of a golden crust on the breast. In a bowl, mix 250 grams of sour cream with salt and pepper. Pour the chicken with mushrooms. Sour cream should cover them only slightly. We cover the multicooker. We set the "Extinguishing" program, and set the timer for 45 minutes. You can serve this delicate and fragrant dish with any side dish.

Universal Recipe

Most of the devices are still similar in technical characteristics.

Therefore, we can talk about the universal recipe "Chicken with mushrooms in a slow cooker." We sauté a finely chopped onion in two tablespoons of vegetable oil with the lid raised for five minutes in the “Frying” or “Baking” (Polaris) mode. Add 350 grams of chicken fillet. We cook for a quarter of an hour under the lid and in the “Baking” mode. Meanwhile, knead a glass of sour cream with a spoonful of flour. We throw 300 grams of champignons, peeled and cut into plates, into the bowl. Sprinkle a spoonful of seasoning "For chicken", salt to taste. Cook covered for another ten minutes. Pour sour cream sauce. Stir, fry for another three minutes. Sprinkle the finished dish with chopped dill.

This dish will appeal to stew lovers. We cut a pound of chicken into medium-sized pieces, chop the onion finely, 200 grams of mushrooms into thin slices, four potatoes into small cubes. Pour two tablespoons of vegetable oil into the bowl. We set the “Baking” mode for ten minutes. Fry the onion, then add the meat, followed by mushrooms, potatoes and one carrot cut into circles. Season with salt, black pepper and bay leaf. Pour two tablespoons of sour cream and half a glass of boiled water. We mix everything well. Change the mode from "Baking" to "Stew" and wait about forty minutes. Such a chicken with mushrooms and potatoes in a slow cooker will come out very tender. If you want a crispy crust on meat and vegetables, then first you need to set the "Frying" mode, and then - "Stewing".

Julienne with chicken and mushrooms in a slow cooker

This recipe is designed for the Panasonic SR TMH18 with a 4.5 liter bowl and 670 watts. Appetizer can be prepared in portioned cocotte makers. We need 250 grams of boneless chicken. Cut the meat into small pieces. We set the multicooker program "Baking". Set a timer - 50 minutes. Fry the chicken for a quarter of an hour in vegetable oil. We chop the onion and 300 grams of champignons into thin slices. Add to the bowl and fry for fifteen minutes. If there is too much liquid, lift the lid. Now add a spoonful of flour, a little mustard and salt to taste. Stir, pour a glass of warm cream. We cover the unit and wait the remaining ten minutes. After the beep, we fall asleep in a julienne with chicken and mushrooms in a slow cooker, one hundred grams of grated hard cheese. Cover and wait five minutes for it to melt.

Whole broiler recipe

Cut a young chicken (1.3 kg) into portions. It is better to remove the skin from the bird, but this is not necessary. We set the device to the program "Baking" or "Frying". Pour a spoonful of vegetable oil into the bowl. Stirring with a spatula, fry the chicken until golden brown. Add chopped onion. We clean six large champignons, cut them into small cubes, and send them to the chicken. Let's put it out for five minutes. Chicken with mushrooms in a slow cooker will turn out more tender if at this stage pour half a glass of heavy cream into the bowl. But then the dish will become more high-calorie. Season with salt and spices. We lower the lid and set a new program - "Extinguishing". Set the timer to forty minutes.

Recipe for Multicooker Stadler Form

Let's prepare the ingredients first. We cut a kilogram of chicken into pieces, chop two onions and 400 g of forest mushrooms, finely chop two cloves of garlic. We turn on the program "Frying". Saute the onion in a spoonful of butter. When it becomes translucent, add garlic and chicken. After a quarter of an hour, turn the pieces of meat over on the other side. After another ten minutes, change the mode to "Extinguishing". Set a timer for an hour. In a separate bowl, mix three tablespoons of mayonnaise, a glass of sour cream and boiled water. Pour this into a bowl. Salt. Chicken with mushrooms and potatoes in a slow cooker will be more fragrant if, at the forty-fifth minute of stewing, we sprinkle the dish with dried herbs. Garnish can be any - cereals, pasta, potatoes.

Another versatile recipe

Salt seven hundred grams of chicken fillet, sprinkle with seasoning and marinate in the refrigerator for half an hour. Peel a pound of champignons, wash, cut into plates. We chop two onions in half rings. Fry the onion in a bowl with a tablespoon of oil for about five minutes. Add mushrooms. Mix and salt. We continue to fry without a lid for a quarter of an hour. We introduce chicken meat into the apparatus. We change the mode from “Baking” (or “Frying”) to “Stew” (temperature 125 ° C) for forty-five minutes. Pour half a liter of sour cream. We drop the lid. Sprinkle with grated cheese five minutes before the end of the set program. Chicken with mushrooms in sour cream in a slow cooker is ready!

The combination of chicken and mushrooms is considered one of the most harmonious. It is no secret that mushrooms are quite difficult to digest by our stomach. However, in combination with dietary chicken meat, they form a hearty dish that does not cause a feeling of heaviness in the stomach. Let's get ready chicken with mushrooms in a slow cooker.

Almost any mushroom is suitable for this dish, depending on the season. In summer and autumn, their choice is very rich; In winter, you can use champignons sold in our stores all year round, as well as frozen or dried mushrooms. I had chanterelles frozen since autumn, and I used them. If you take dried mushrooms, they must first be soaked for half an hour or an hour.

Chicken is best taken in the form of a fillet, although any other part of it will do. But in this case, you will have to work extra hard, separating the meat from the bones or, together with the bones, cutting it into pieces of a suitable size.

Chicken stewed in a slow cooker with mushrooms is very tasty and appetizing. This dish can be eaten alone, but without a side dish it seemed to me a little heavy. But with pasta or mashed potatoes - just delicious!

Recipe for chicken with mushrooms in a slow cooker.

Ingredients for cooking stewed chicken in a slow cooker:

• 500 grams of chicken (2 fillets)
• 200 grams of forest mushrooms (chanterelles)
• one head of onion
• one carrot
• 2 tablespoons sunflower oil
• 2 tablespoons flour
• 5 tablespoons sour cream
• salt, spices, dill

How to cook chicken with mushrooms in a slow cooker:

Onions with carrots are peeled and cut into cubes.

Fry them in a slow cooker in sunflower oil for 10 minutes in the "baking" mode.

We wash the chicken fillet, cut into small pieces. Add to vegetables and continue cooking for another 15 minutes.

We wash wild mushrooms without defrosting, let the liquid drain the liquid. I took foxes. Cook another 15 minutes in the same mode.

Add salt, spices, flour, sour cream and one multi glass of hot water, mix.

We cook mushrooms with chicken in a slow cooker in the "stewing" mode for 1 hour. Sprinkle with chopped dill.

Chicken with mushrooms in a slow cooker ready! Arrange on plates and serve. Bon appetit!