Having had our fill of a variety of vegetarian dishes, we again thought about meat dishes. And we decided to start with delicious chicken. Of course, we will cook it in a slow cooker - and not just like that, but with mushrooms! True, a win-win and always desirable combination?
Ingredients for cooking:
- Chicken fillet - 400 g;
- Champignon mushrooms - 400 g, fresh;
- Onion - 1 piece;
- Sour cream - 1 cup, 20% fat;
- Water - 1 multi glass;
- Flour - 2 tbsp;
- Greens - 50 g (dill, parsley, cilantro);
- Spices - 1 tbsp (dry seasoning for chicken);
- Vegetable oil - 2 tbsp;
- Salt, pepper - to taste;
Preparation steps:
- I would like to immediately say something about meat. You can use chicken breast to prepare the dish, or you can use thigh fillet. In the first case, the dish will turn out to be quite lean, in the second - hearty and “heavy” due to the fat from the chicken thighs.
- Choose for yourself what suits you best. Tastier, of course, is the second option. But the first one is more useful.
- Regarding the choice of mushrooms. It is not necessary to cook with champignons; you can use wild mushrooms or oyster mushrooms. Champignons are simply the most common variety of mushrooms found in our stores.
- Well, let's assume that the products have been selected. Let's start cooking.
- Wash and cut the chicken into thin small strips. Wash the mushrooms thoroughly and rub with a brush to remove all dirt. Also cut them into strips.
- Peel the onion and finely chop it with a knife. Wash, dry and chop fresh herbs as finely as possible.
- Pour vegetable oil into the multicooker bowl, add onion and turn on the “Fry” mode. If your multicooker model does not have this mode, use the universal “Baking” program.
- Fry the onion until soft and translucent, remembering to stir occasionally with a special spatula. Then add the chicken, stir and fry it along with the onion for about 10 minutes. Stir constantly to prevent the meat from burning. Of course, do not close the lid.
- After 10 minutes, add chopped mushrooms. Mix thoroughly and immediately prepare the sauce in which our chicken and mushrooms will be stewed.
- Pour the sour cream into a ladle or small saucepan, add a multi-cup of water and flour. Stir until lumps are completely removed.
- Pour the sauce over the contents of the bowl and turn on the “Stew” mode. The time will be set automatically, but you don’t need to cook for that long.
- Proceed as follows: 10 minutes after the start of stewing, open the multicooker lid, add chopped herbs, salt, seasoning, and ground pepper. Stir, close the lid and cook for another 5-7 minutes. Then switch to the “Keep Warm” mode, and after 10 minutes you can transfer the finished dish from the multicooker bowl to any other container.
- Chicken with mushrooms cooked in a slow cooker turns out fabulously tasty. Serve it with a side dish of mashed potatoes and a fresh vegetable salad with garlic dressing. Bon appetit!
Step-by-step recipes for preparing different parts of chicken with sauces and mushrooms in a slow cooker
2017-11-08 Ekaterina LyfarGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
14 gr.
4 gr.
Carbohydrates
3 gr.125 kcal.
Option 1: Classic recipe for chicken with mushrooms in a slow cooker
Mushrooms are a heavy food. But in combination with chicken, they are more easily absorbed by the body. In addition, this is an incredibly tasty complete dish; it does not require any additional side dish. You can cook it in a slow cooker. To do this you need to put in a minimum of effort; even novice cooks can cope with the classic recipe.
Ingredients:
- Fillet - 500 g;
- Mushrooms - 200 g;
- Bulb;
- Carrot;
- Oil - 20 ml;
- Flour - 20 g;
- Sour cream - 50 g;
- Salt, pepper, dill.
Step-by-step recipe for chicken with mushrooms in a slow cooker
Peel the vegetables and cut into cubes.
Fry the onions and carrots in hot oil in the “Baking” mode.
Wash the fillet, cut into small cubes. Add it to vegetables.
If necessary, cut large mushrooms into several pieces. Place them in a multicooker bowl and fry for 15 minutes.
Pour one glass of hot water into the bowl. Add salt, sour cream and flour. Mix all ingredients.
Switch the appliance to the “Stew” mode and cook the chicken for another hour. Serve sprinkled with chopped dill.
Most often, chicken with mushrooms is stewed in sour cream or cream. Thanks to this, it remains juicy and acquires a particularly delicate creamy taste. If you like the classic recipe, be sure to try other versions of this dish. You can also experiment with your favorite herbs and spices to add new notes to familiar tastes.
Option 2: Quick recipe for chicken with mushrooms in a slow cooker
Before the holidays, all housewives are looking for quick and tasty dishes. Chicken with mushrooms can be safely placed on the New Year's table, and it will only take half an hour to prepare.
Ingredients:
- Chicken (fillet) - 600 g;
- Mushrooms - 300 g;
- Carrot;
- Bulb;
- Sour cream - 20 g;
- Oil - 10 g;
- Flour - 20 g;
- Green onions.
How to quickly cook chicken with mushrooms in a slow cooker
Wash the fillets and mushrooms under running water. Cut them into approximately equal sized pieces.
Peel the onions and carrots. Cut the onion into half rings, the carrots can be grated or cut into cubes.
Turn on the multicooker in the “Multi-cook” mode, the temperature should not be lower than 160 degrees. Heat oil in a bowl and fry vegetables.
Add the chicken to the onions and carrots, then add the mushrooms.
In a separate container, mix flour, sour cream and warm water. Pour the resulting gravy over the meat and cover with a lid.
Cook the dish in the “Multi-cook” mode for another ten minutes, but at a temperature of 120 degrees. Sprinkle the finished chicken with chopped onion.
You can choose mushrooms according to your taste. Instead of fresh champignons, you can use dried or frozen chanterelles, honey mushrooms or wild mushrooms. But remember that the dried ingredients must be filled with water for an hour in advance.
Option 3: Dietary chicken with mushrooms in a slow cooker
White poultry meat is respected by athletes because it contains a lot of protein and a minimum of calories. Even if you eat an extra portion at lunch, there will be no heaviness in the stomach. But still, you should not overeat, so as not to spoil your digestion. While on a diet, try cooking meat with mushrooms using this easy recipe. There is nothing superfluous in it, the dish is suitable even for a late dinner.
Ingredients:
- One chicken breast;
- Mushrooms - 50 g;
- Low-calorie cottage cheese - 20 g;
- Bulb;
- Oil for frying - 10 g;
- Salt pepper.
Step by step recipe
Set the multicooker to the “Fry” mode, pour a little oil into it.
Peel and finely chop the onion and fry in a bowl.
Cut the mushrooms into small cubes. Add them to the onion, fry for 5 minutes.
Mix low-fat cottage cheese, salt and pepper in a bowl.
Place the cottage cheese in a multicooker bowl and simmer with mushrooms and onions for 10 minutes under the lid.
Remove the skin from the breast and cut each fillet in half. Beat them with a hammer, add salt and pepper.
Cool the filling, then spread it onto each piece of meat. Roll the rolls and secure them with thread or a toothpick.
Switch the appliance to the “Baking” program and place the rolls in the bowl. Set the timer for 30 minutes, during which time the meat will be completely cooked.
The main benefit of this recipe is that the chicken retains its juiciness while remaining low in calories. These delicious rolls are perfect for a morning or evening meal. There is no need to reheat them the next day; even when cold, the meat will be extremely tasty. Thanks to this, you will save time and please your loved ones with healthy food.
Option 4: Chicken with mushrooms and cheese in a slow cooker
The dish will be slightly higher in calories than the previous one due to the cheese pillow. It does not require a side dish, since it contains mushrooms and potatoes. This recipe is not very suitable for an everyday diet, but at any holiday you will make a splash with it.
Ingredients:
- Chicken - 1 kg;
- Champignons - 0.5 kg;
- Potatoes - 0.5 kg;
- Vegetable oil;
- Cheese - 350 g;
- Two onions;
- Salt, pepper, herbs.
How to cook
Heat the oil in the “Stew” mode.
Rinse the meat, peel the onion. Cut the ingredients into cubes.
Fry onions and chicken in hot oil, stirring occasionally.
Wash the mushrooms and potatoes, remove the skins and cut into cubes. The cheese needs to be grated.
Turn over the fried pieces of meat, place mushrooms, potatoes and cheese on them alternately. Each layer should be salted and peppered; add your favorite herbs if desired.
Cover the appliance bowl with a lid. Simmer for 40 minutes, sprinkle with herbs before serving.
Try cooking different parts of the chicken in the slow cooker. Fillet is an excellent substitute for legs, thighs or wings. But in this case, the cooking time will change, and the dish will become a little more caloric. To keep it lean, remove the skin and bones from the chicken first. Also remember to cut the drumsticks into portions.
Option 5: Stuffed chicken with mushrooms in a slow cooker
To some people, chicken with mushrooms seems like an inferior dish; they prefer to prepare a side dish for it separately. A stuffed bird solves their problems, because it already contains fragrant and juicy rice inside! You just need to properly prepare this dish in a slow cooker to enjoy its unusual taste and presentation.
Ingredients:
- Chicken - 1.5 kg;
- Mushrooms - 200 g;
- Rice - 200 g;
- Sour cream and flour - 50 g each;
- Two onions;
- Oil - 30 g;
- Salt, pepper, spices.
Step by step recipe
To prepare a proper stuffed bird, you need to boil the mushrooms in advance so that the broth remains. If you are using dry mushrooms, simply drain the liquid into another cup after soaking them.
Grind the finished mushrooms through a meat grinder, or you can use a blender. Add two tablespoons of chopped champignons to the broth.
Melt the butter in the Baking program. Chop the onion and fry it in a bowl. Transfer to a plate.
Rinse the rice and pour it into a bowl. Fill with water, add salt and cook in the “Buckwheat” mode until cooked. When the rice is almost cooked, add a piece of butter to it.
Prepare the chicken. To do this, you need to remove the skin from it, cut off the wings and legs. Cut the meat off the legs and grind in a blender or through a meat grinder.
Combine rice with ground chicken and mushrooms. Add fried onions and salt if necessary. Stuff the carcass with the resulting mixture and sew up the holes with regular thread.
Pour some oil into the bottom of the multicooker. Place the chicken there and bake for twenty minutes in the “Baking” program. Then you need to turn the bird over and cook for the same amount of time.
Boil the mushroom broth with flour and sour cream over low heat, stirring constantly. 5 minutes before cooking, pour this sauce over the chicken.
This recipe can easily replace fatty baked poultry with potatoes or French-style meat. Thanks to the multicooker, all ingredients are saturated with the aromas and tastes of each other.
Chicken breast in a slow cooker is a dietary dish. In a slow cooker, meat and mushrooms are not fried, but stewed. In addition, you can cook in a slow cooker without adding oil and fat with a minimum amount.
Total cooking time – 50 minutes
Preparation- 10 minutes
Number of servings – 2-3
Difficulty level - easily
Purpose –
How to cook –
What to cook with –
Products:
Chicken breast – 1 piece
Mushrooms – 100-150 grams
Onion – 1 head
Carrots – 1 piece
Vegetable oil - 1.5 tablespoons (or butter)
Salt, pepper, spices
How to cook chicken breast with mushrooms in a slow cooker:
Wash the chicken breast. Separate it from the bone and remove the skin. You can buy chicken breast fillet right away. Cut it into pieces about 2.5-3.0 cm in size.
Peel the carrots and cut into cubes or cubes.
Peel the onion and chop finely.
You can use any mushrooms for preparing breast meat: boletus, honey mushrooms, champignons or oyster mushrooms. You can use dry mushrooms, which you first need to pour hot and leave for a while to swell. Frozen mushrooms need to be completely thawed.
Cut large mushrooms into two or four parts. Small mushrooms can be cooked whole.
Place all ingredients in the multicooker bowl. Add salt. Season with pepper and spices. Stir and close the lid.
Turn on the multicooker in the “Stew” mode. Cooking time depends on the power and model of the multicooker.
You can serve chicken breast with mashed potatoes, pasta or vegetable puree.
Bon appetit!
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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
2018-05-06 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
16 gr.
12 gr.
Carbohydrates
6 gr.185 kcal.
Option 1: Stewed chicken with mushrooms 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 it separately. Rinse the meat and cut into five pieces per serving, pat dry with a towel and place in a bowl in which the oil has been slightly warmed before. Cook the chicken for twelve minutes on the “Roast” program, stir the slices to ensure even heating.
We clean and wash the onions and mushrooms; it is not necessary to remove the skin from the mushroom caps; it is enough to cut off only the spots or suspicious areas. Cut the onion into half rings and cut the mushrooms randomly, but not thickly. Place three minutes before the appliance stops and mix with the chicken so that the meat is on top and the mushrooms are on the bottom.
After the timer goes off, pour salted and seasoned sour cream into the bowl and mix. We switch the multicooker to “Stew” and cook for up to thirty minutes. The chicken according to this recipe is great with wheat porridge.
Option 2: Chicken drumsticks with mushrooms in a slow cooker
In retail chains, it has become popular to offer customers, instead of whole poultry carcasses, poultry that has already been cut up, or even prepared in the form of semi-finished products. If you don't get chilled "bags" of chicken drumsticks, take them along with the bone. The recipe briefly but clearly describes how to cut them yourself.
Ingredients:
- chicken drumsticks - six pieces;
- two hundred grams of champignons;
- garlic;
- one hundred grams of cheese, plus the same amount for the sauce;
- vegetable oil;
- one small carrot and one onion each.
Into the sauce:
- honey, natural - two spoons;
- a quarter cup each 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 shin bone. Starting from the wider edge, right from the joint, we cut the meat from all sides of the bone and little by little move it towards the lower joint, at the same time turning the flesh outward. Having reached the opposite joint, we cut the skin around it and, having removed and separated the resulting bag, turn it inside out to its original state - with the skin out.
We clean and rinse the vegetables. In a multicooker, heat one or two full tablespoons of clarified oil and put finely chopped onion and coarsely grated carrots into the bowl. The operating mode of the device is “Roasting”, duration is 20 minutes. There is time to prepare the rest of the ingredients: grate the garlic, dice the champignons.
After ten minutes of sautéing, add some salt to the vegetables, add the mushrooms and garlic to them and mix them. Grate the slice of cheese that was set aside for the filling and place it in the bowl three minutes before the program stops.
Place the filling on a plate and let it cool; use a teaspoon to tightly fill the bags of chicken drumsticks with it.
All ingredients of the sauce must be mixed. Grate the cheese, thinner this time, and do the same with the garlic. Add all the other ingredients, mix and add salt to taste, season with spices, but be in moderation.
If there is oil left in the bowl after sautéing, do not pour it out, add a little more. Place the stuffed drumsticks in a single layer if possible and cover thickly with the sauce. In the “Baking” mode, the dish is cooked for 45 minutes with the lid down.
Option 3: 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 scraps of flesh. But it’s still better if you put more than one fillet into the slow cooker, but also the bones. When stewing, they will provide the dish with a richer taste.
Ingredients:
- five large chicken drumsticks;
- two hundred grams of fresh, medium-sized mushrooms - champignons;
- three spoons of tomato sauce;
- four medium garlic cloves;
- refined vegetable oil;
- salt and prepared curry seasoning.
How to quickly cook chicken with champignons in a slow cooker
The drumsticks, washed and dried from excess moisture with a towel, are thickly rubbed with salt. Slightly lifting the skin at the cut, add salt to the thickest part of the pulp.
We program the multicooker to work for half an hour in baking mode. Pour in a little oil, just enough to just cover the bottom. Place the drumsticks in one layer and fry, turning them 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, mix with tomato and spices and add a little salt.
After stopping the previous program, add the mushrooms first, then the sauce, and mix the products. We reconfigure the device to “Extinguishing”, with a twenty-minute cycle duration and close the lid.
Option 4: Chicken rolls with champignons in a slow cooker
Before stewing, the rolls do not need to be fried; in this case, extend the heat treatment for about five minutes. If you still decide to brown the chicken, then let there be a layer of crust at the bottom that is a little more crispy; it will still have time to get soggy during stewing.
Ingredients:
- honey, liquid - a quarter cup;
- 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 rosy chicken” or a similar set;
- salt, fine, “Extra” grade and pepper, freshly ground.
Step by step recipe
Lay out the washed and dried fillet and pound it thinly, but not to the holes. The method of beating with the back edge of a knife will not work; you need a hammer with small teeth. Place the chicken on a cutting board, add a little salt and sprinkle with spices, season and leave to marinate, covered with a thin cloth or disposable paper towel.
Cut the mushrooms into small cubes, no larger than half a centimeter. Estimate the resulting quantity and cut the pepper pulp to the mushrooms using the same shape and size. There should be less mushrooms by eye, about a third. Just grate the cheese, and try to make the shavings thick but short. To do this, it is convenient to first cut the cheese into centimeter-thick slices and grate exactly that 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 add some symbolic salt.
Place the filling on the layers of chicken, leaving one of the edges, about five centimeters, free. Roll up tightly, in the shape of a roll, starting from the side on which the filling is placed. 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 the oil and quite a bit, literally until the first pale crust, fry the rolls, turning them over and on all sides. Pour in one hundred grams of hot water, carefully and down the wall. Apply honey and ketchup sauce to the top of the rolls, switch to the “Stew” mode for thirty minutes.
Option 5: Juicy chicken chops with mushrooms in a steamed slow cooker
The meat must be absolutely fresh, and the cheese must be exclusively natural. Chicken that has been left for more than a day, even with moderate refrigeration, will turn out harsh and tasteless; it is better to cook chops from it in the traditional way. Cheese containing vegetable fats, when heated for a long time with steam, becomes tasteless and crumbles completely unappetizing.
Ingredients:
- a slice of steamed chicken fillet - about four hundred grams;
- natural cheese, “Russian” - 70 grams;
- a quarter kilogram of mushrooms (small champignons);
- two spoons of mayonnaise;
- salt, fine, and the only spices are pepper.
How to cook
Cut the chicken into two slices. Beat it, stretching it into an oblong layer. It's okay if holes form in the meat, but try to avoid it and, in any case, don't do it on purpose. Season each chop with salt and pepper. This dish differs very favorably if you grind the pepper yourself from the peppercorns, immediately before use.
You can immediately place the chop on foil and cover it with parchment - let it lightly salt and soak in the aroma of pepper. Dissolve the mushrooms into cubes; if you have frozen or sterilized ones, 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 arrange among the chops, spread thickly with mayonnaise, and place grated cheese on top.
Pack tightly in foil and place in a double boiler, a special pan rack or a slow cooker. The dish takes forty minutes to prepare.
Fragrant chicken fillet with champignons will decorate any holiday table. Prepare this dish according to our recipe and surprise your guests.
Chicken fillet with champignons in a slow cooker
Juicy meat prepared in this way is very soft and somewhat reminiscent of its classic preparation, you can read here:
- Wash chicken breasts (350 grams) and cut into cubes.
- Remove the peel from the onion and finely chop it.
- Turn on the multicooker and pour a couple of tablespoons of vegetable oil into the bowl.
- Fry the onion until golden brown, add the chicken to it and close the lid. Cook the meat for ten minutes in the “Baking” mode.
- In a small bowl, mix 200 grams of sour cream and a spoonful of wheat flour.
- Wash 300 grams of fresh mushrooms thoroughly and cut into slices. After that, put them in the slow cooker with the rest of the products.
- Add salt and (can be replaced with any chicken spices). Close the lid and cook everything together for another ten minutes.
- When the specified time has passed, pour the sour cream sauce into the bowl and mix it with the products.
In five minutes the dish will be ready, it can be divided into plates and served, sprinkled with chopped herbs.
Chicken with mushrooms and cream
If you are the happy owner of such a useful device as a multicooker, then preparing this delicious dish will not be difficult for you:
- Cut 400 grams of fillet and one peeled onion into cubes and place in the bowl of the device.
- Turn on the “Roast” program and cook the food until it turns golden brown.
- Cut fresh or defrosted champignons into thin slices and also place them in the slow cooker.
- Mix the products with a wooden spatula and turn on the same program for a quarter of an hour.
- Mix half a glass of cream (10% fat) in a small bowl with spices, salt and ground pepper.
- When the program ends, pour the sauce into the bowl and simmer the dish for ten minutes.
- Take 200 grams of fresh mushrooms, peel them from the film, rinse and cut into pieces. After this, fry them in vegetable oil until golden brown.
- Cut chicken breasts (600 grams) in half lengthwise, then rub them with salt and spices, sprinkle with Provençal herbs.
- Place the fillet in a dish greased with vegetable oil. Place onion sliced into thin rings on top.
- Prepare the sauce. To do this, mix sour cream with garlic and grated cheese. If you are not afraid that the finished dish will turn out to be too high in calories, you can use mayonnaise as a base.
- Pour the filling over the breasts and place them in a preheated oven for half an hour.
- The finished dish turns out juicy and tasty, and therefore can be prepared for any celebration.
We will be glad if you like chicken fillet with champignons in a slow cooker. The recipes with photos collected in the article will help make your regular and holiday menus more varied.