Many housewives like to use meat offal to prepare basic hot dishes, because it is tasty, cheap and does not require special skills. The stomachs in the slow cooker are always juicy and soft, and if you still have not tried them, we recommend using one of the previous recipes below.

Stomachs in a slow cooker

This dish can be served with any side dish to your taste, including cereals or ordinary pasta. Fragrant chicken ventricles are moderately elastic and have a unique taste.

What components are needed to cook stomachs in a slow cooker:

• chicken ventricles - 500 g;
• onions - 1 pc;
• carrots - 1 pc;
• garlic - 2 Test;
• tomato paste - 2 tbsp. l.;
• soy sauce without additives - 2 tbsp. l.;
• bay leaf;
• allspice;
• spices - to taste.

In this recipe, soy sauce completely replaces salt, but if desired, both ingredients can be used.

How to make stomachs in a slow cooker:

1. Rinse the stomachs, clean from the veins and fat. Cut into small pieces.
2. Chop the onion coarsely, grate the carrots.
3. In a multicooker bowl, heat sunflower oil and fry the stomachs. When half the liquid evaporates, add onions and carrots. Cook in the "baking" mode until all the moisture evaporates.
4. Dilute tomato paste into 100-150 ml of water, salt, pepper and pour into the bowl.
5. Pass the garlic through the press and also add to the rest of the ingredients.
6. To cook, stirring from time to time, 10 minutes in the "baking" mode. Add more water if necessary.
7. After the specified time, set the “Extinguishing” program and prepare stomachs in the slow cooker for 60 minutes. During this time, they will become very tender and soft.
8. Before serving, sprinkle the dish with fresh herbs.

Stomachs with potatoes in a slow cooker

A full and very hearty dish will appeal to those who love a simple and tasty home kitchen. Such stomachs in a slow cooker are especially good in winter, if they are served with pickles and sauerkraut. The dish will instantly warm and fill the body with pleasant warmth. A great option for making a hearty lunch for a large company.

The ingredients necessary for the preparation of stomachs in a slow cooker:

• chicken stomachs - 1 kg;
• potatoes - 6 pcs;
• mushrooms - 300 g;
• carrots - 1 pc;
• onions - 1 pc;
• salt, spices - to taste;
• sunflower oil.

Mushrooms can be used any - champignons, oyster mushrooms, honey mushrooms, etc. For aroma, it is recommended to add at least 5-10 grams of white mushrooms. If you use dried white mushrooms, soak them in hot water for 20 minutes, and strain the infusion and use for gravy.

This number of ingredients is designed for 4-5 servings.

How to cook chicken stomachs in a slow cooker:

1. Peel the stomachs of excess fat, veins and rinse thoroughly with water. Very often, small stones come across in poorly treated stomachs, which you can then break the tooth. Therefore, it is important to thoroughly rinse each piece.
2. Cut the stomachs in small pieces or leave it whole (as you like).
3. Heat the oil in the bowl, put the “Extinguishing” program and set the timer for 90 minutes. Stew the stomachs in the slow cooker to the signal, stirring periodically. Add some water if necessary. It is not necessary to salt at this stage - salt will make the stomachs more stringent.
4. When it passes for 60 minutes, add potatoes chopped by small pieces, and grated carrots.
5. Cut the mushrooms with slices and lay over the rest of the ingredients.
6. After the sound signal, salt and pepper the stomachs in the slow cooker, mix and leave in the "heating" mode for 15 minutes.
7. Before serving, sprinkle the dish with fresh herbs.

Stewed stomachs in a slow cooker

Fans of fragrant sauces will appeal to this dish. Usually, beef or pork is used to prepare something similar, but if you want to save, use chicken ventricles. A skilled and resourceful mistress will always be able to make a hearty and delicious dinner from the most ordinary ingredients!

What products will be needed for cooking:

• chicken stomachs - 600 g;
• onions - 1 pc;
• garlic - 2 teeth;
• zira - 1 tsp;
• mustard - 2 tbsp. l.;
• flour - 1 tbsp. l.;
• water - 250 ml;
• sunflower oil;
• onions, spices - to taste.

These ingredients are enough to prepare lunch for three.

Cooking will take about an hour.

How to make delicious stewed stomachs in a slow cooker:

1. Peel the stomachs of fat, rinse in cold water and cut.
2. Finely chop the onion, crush the garlic with a knife panel.
3. In the bowl, heat a little sunflower oil in "frying" mode, fry the stomachs until crust.
4. Add onions, garlic, mustard, salt and pepper to taste, mix and cook for another 5 minutes. Remove the garlic, change the program to “extinguish” and simmer the stomachs in a slow cooker for 40 minutes.
5. After the signal, add zira, flour to the bowl, pour a glass of water, mix and cook in the “heating” mode for 15 minutes. During this time, the flour will swell, and you get a thick fragrant sauce.

Chicken stomachs with rice in a slow cooker

We suggest you cook inexpensive, but very tasty lunch from chicken stomachs. In a slow cooker, making it easier, and the whole process will take a minimum of time.

The following ingredients will be needed to prepare a budget lunch:

• stomachs - 500 g;
• bulgarian pepper - 1 pc;
• green onions - 1 bundle;
• rice - 300 g;
• butter - 30 g;
• salt, spices - to taste.

Making stomachs in a slow cooker is very simple:

1. Peel the stomachs of excess fat and rinse thoroughly.
2. Install the Baking program and fry the stomachs in a slow cooker in a small amount of butter.
3. When the liquid evaporates, add a glass of water, switch to the “Extinguishing” program and set the time on the timer for 60 minutes.
4. Prepare rice by setting the corresponding container over the bowl.
5. At the expiration of the specified time, add bell pepper chopped to the ventricles in the ventricles, salt and simmer for another 15 minutes.
6. Before serving, sprinkle with green onions.

Stomachs in sour cream sauce in a slow cooker

The sour cream sauce makes stomachs in a slow cooker more tender and fragrant, so if you like juicy gravy for the side dish, we recommend that you cook this particular dish. And as a side dish you can cook even the most ordinary pasta - with such a sauce they will seem to be a royal treat!

What ingredients are needed to make stomachs in a slow cooker under the sauce:

• stomachs - 500 g;
• sour cream - 250 g;
• chicken broth - 1 cup;
• sunflower oil;
• salt, spices - to taste.

If there was no chicken broth, you can replace it with water. For greater aroma, we recommend adding 10 grams of dried white mushrooms. Pour them for 20 minutes with boiling water, chop the pulp and add to the sauce, and strain the infusion and use instead of broth.

Method of preparing stomachs under sour cream sauce:

1. Peel and rinse the stomachs.
2. Each of them is cut into 3 parts and fry in sunflower oil in “frying” mode until appetizing crust.
3. Pour the broth into the bowl (water, mushroom infusion), salt and add your favorite spices to taste.
4. Bring the broth to a boil, change the program to “extinguishing” and prepare chicken stomachs in a slow cooker for 30 minutes.
5. Pour sour cream into the bowl, add white mushrooms, if you cook with them, mix and continue to put out until thickening. If the sour cream came across low-fat, you can add 1-2 tablespoons of wheat flour so that the sauce becomes viscous.

You can serve stomachs in a slow cooker with any side dish.

Crispy stomachs in a slow cooker

Almost all recipes suggest that the ventricles will be soft and tender, but what if you want to crunch something for lunch? We offer to make stomachs in a slow cooker according to the recipe below! They can be served on the second with a side dish or put on the table as a delicious snack.

What are the components:

• chicken stomachs - 500 g;
• onions - 1 pc;
• sunflower oil;
• salt, spices - to taste.

If you want to make the dish sharper, you can add finely chopped red pepper during frying.

The method of preparing crispy stomachs in a slow cooker is very simple:

1. Peel the stomachs and rinse thoroughly.
2. In the bowl of the multicooker, heat the sunflower oil and fry the stomachs on the "Frying" program to the crust.
3. Pour a glass of water into the bowl, change to the “Extinguishing” program and simmer the stomachs in the slow cooker until soft.
4. Cut the onion into thin half rings and add to the bowl. Continue to simmer under the open lid until the liquid is completely evaporated.
5. When all moisture leaves, salt and pepper the ingredients to taste, pour a little sunflower oil, change the program to “pastries” and fry the stomachs in the slow cooker until golden crust.

If you serve the dish as a snack, it is recommended to put stomachs on a paper towel to get rid of excess oil.

Stewed stomachs in a slow cooker: video receptor

An alternative way to prepare stewed stomachs in the slow cooker is described in detail in the video instructions below: