Kuryatin is one of the most popular types of meat in our country. Thanks to the cheapness and many methods of preparation, this bird is present in the daily menu of most Russians. Cooking chicken is a pleasure. She does not need long heat treatment and almost always turns out to be soft and tender. In this article, we will describe several interesting recipes for cooking chicken legs in a slow cooker.

Armenian recipe for chicken legs in a slow cooker

Chicken legs in a slow cooker according to the Armenian recipe are baked on a thin lavash in a fill of vegetables and Matsoni. Instead of Matsoni, you can use ordinary kefir, or you can prepare this fermented milk product yourself from milk and sourdough. We will also add red pepper, nutmeg and garlic to the dish, so it will turn out to be sharp and spicy. But the list of what we will use in preparation:

• chicken legs-5-6 pcs.;
• thin Armenian lavash - 1 sheet;
• matsoni - 1 cup;
• sunflower oil - 1 tbsp.;
• garlic - 3 cloves;
• sweet pepper - 1 pod;
• red sharp pepper - ¼ tsp;
• black pepper - ¼ tsp;
• nutmeg - a pinch;
• salt is to taste.

Let's prepare chicken legs according to the Armenian recipe in a slow cooker:

1. We prepare vegetables: clean sweet pepper and garlic. We cut them with arbitrary pieces and put them in a blender bowl. Beat in mashed potatoes and transfer it to a comfortable deep vessel.
2. Pour matsoni to the vegetables and pour spices: ground red pepper, nutmeg and black pepper. Add to taste the right amount of salt, mix the fill.
3. Lubricate the shape of the multicooker 1 tbsp. vegetable oil and lay out a sheet of lavash. If it does not fit completely, fold it in half.
4. Rinse the chicken legs, dry and put in a bowl on the lavash.
5. Pour a pre -prepared mass on top. We turn on the “baking” mode and cook chicken legs according to the Armenian recipe in a multicooker for 1 hour.

Chicken legs with asparagus beans in a slow cooker

Chicken legs in multicooker made according to our recipe will come out very spicy and fragrant thanks to the unusual set of spices and greens. Here you will find Oregano, parsley, onions, cloves, garlic and even cinnamon. In the process of cooking, we will also add a sauce to the dish, prepared on the basis of an ugly natural yogurt, and we will serve the bird to the table with a side dish of blanched asparagus beans. For this dish, we use the following:

• chicken legs-6-7 pcs.;
• asparagus beans - 1 kg;
• ghee butter - 200 g;
• unsweetened yogurt without additives - 1.5 cups;
• oregano - 1 tsp;
• ground cinnamon - ¼ tsp;
• cloves - 2 buds;
• garlic - 5 teeth;
• green onions, parsley to taste;
• salt, black pepper;
• vegetable oil - 3 tbsp.

The stages of cooking chicken legs in a slow cooker are described below:

1. My chicken under the tap, sprinkle with salt and spices, rub well and set to pickle for 1 hour.
2. Pour sunflower oil into the bowl, install the “Frying” program, transfer the lower legs into the slow cooker and fry from all sides until golden.
3. Finely chop the cloves of garlic, fill them with yogurt, salt and mix them.
4. We pour the sauce into the slow cooker and in the same mode we prepare the chicken for another 2-3 minutes. Parsley with green onions and finely crumble.
5. Before turning off, pour the greens into the dish.
6. Cook asparagus beans in salted water for several minutes, but do not digest so that it does not lose color and does not become too soft.
7. We lay the beans on plates, lay out the legs on top, water them with a multicooker sauce and serve in this form on the table.

Chicken legs in cranberry sauce in a slow cooker

To make a gravy for such a dish, we will use cranberries, honey, mustard, soy sauce, olive oil and spices. The sweet and sweet gravy with slight acuteness is the best as possible with delicate chicken meat, and the cloves of garlic will help us to make it unusually aromatic. We will analyze the cooking process in more detail after we decide on the list of ingredients, and it includes such items:

• chicken legs-6-7 pcs.;
• honey - 4 tbsp.;
• mustard - 1 tbsp.;
• cranberry berries - 50 g;
• soy sauce - 3 tbsp.;
• olive oil - 2 tbsp;
• vinegar - 1 tbsp.;
• garlic-12-14 cloves;
• black pepper, salt.

We cook chicken legs in a sweet and sour cranberry sauce in a slow cooker:

1. Combine 4 tbsp. honey with mustard and olive oil. Mix until all components turn into a homogeneous mass.
2. Pour soy sauce, pepper and a little salt with a rally, mix thoroughly again.
3. We clean the garlic. We cut large teeth into halves, we leave small ones as it is.
4. We dry my legs, then we make cuts in the meat with a sharp knife and insert garlic into them.
5. Rinse the cranberries, pure in a blender or just knead with a fork, add to the sauce.
6. In a multicier shape, greased with oil, lay the chicken and pour a sweet and sour sauce on top. If there is excess garlic, cut it with plates and sprinkle the dish. We leave the legs in the cold for 2 hours to marinate.
7. We turn on the device, activate the option "Baking". We install the bowl in place and cook chicken legs in a slow cooker for 40-45 minutes.

Chicken legs with dried fruits in a slow cooker

These chicken legs, prepared in a slow cooker according to the oriental recipe, are best served with a side side with a piece. We will prepare it separately, and we will extinguish the chicken in the bowl together with lemons, berries, dried fruits and spices. Here is a list of necessary products:

• couscous - 300 g;
• lemons - 2 pcs.;
• chicken legs - 6 pcs.;
• dried berries - 100 g;
• dried fruits (prunes, dried apricots) - 200 g;
• black pepper, curry, paprika to taste;
• vegetable oil - 2 tbsp.;
• butter - 50 g.

Let's prepare chicken legs in a multicooker in a multicooker:

1. Pour vegetable or olive oil into the device bowl. We spread the washed chicken legs to the bottom.
2. Sprinkle the chicken with black pepper, dried paprika and curry, as well as sufficient salt.
3. We cut the lemons not a quarter and lay out on top of the meat.
4. Grind the prunes and dried apricots and sprinkle the dish with these pieces. We also distribute dried berries, for example, cherries and cranberries along the chicken.
5. Pour boiling water into the bowl so that it covers the meat to half. We put the “Extinguishing” mode and cook chicken legs in a slow cooker for 40 minutes. After about 20 minutes, from the beginning of the cooking, we turn the legs with the back side.
6. Pour the couscous into a bowl. Previously holding the butter in the heat, lay out in the same vessel and rub out with the hands with cereal.
7. We boil the kettle and pour the couscous with boiling water. We leave under the lid and wait until the cereal swells.
8. Before serving, lay out the couscous on plates, and lay out the legs with dried fruits on top.

Stuffed chicken legs in a slow cooker

The simplest chicken legs can be turned into an exquisite festive dish, if you cook them correctly. In this recipe, we will tell you how to fry chicken legs stuffed with feta cheese and cedar nuts in a slow cooker. The most interesting thing is that for such an unusual recipe we will not need so many components:

• chicken legs - 6 pcs.;
• brynza - 200 g;
• cedar nuts - 1/3 cups;
• eggs - 2 pcs.;
• garlic - 4 teeth;
• breadcrumbs;
• flour;
• salt;
• green onions;
• vegetable oil for frying.

We begin to cook stuffed chicken legs in a slow cooker:

1. After washing the chicken, cut the meat at the base of the bone. We remove the bones carefully, leaving the meat untouched.
2. Fry cedar nuts in a dry pan. We knead the brinza with a fork, add nuts, chopped green onions and chopped garlic.
3. Beat the egg with a whisk. In two separate plates we pour flour and breadcrumbs.
4. We add a little chicken to the chicken from above. We fill the meat with a feta cheese, rolling holes with toothpicks.
5. Pour vegetable oil into the slow cooker and install the “Frying” program.
6. First, chicken shafts are collapsed in flour, then in the egg, and then in panning crackers.
7. In hot oil, we put our chicken legs and fry them in a slow cooker from all sides to crunch.

Chicken legs with cheese in a slow cooker

Using this recipe, we bake chicken legs in a slow cooker, making an unusual panning of bread crumbs and two types of cheese for them. The dish will come out original and tasty, although it will be prepared quickly enough, but what we will use for it:

• chicken legs-4-5 pcs.;
• hard cheese - 70 g;
• mozarella cheese - 50 g;
• eggs - 2 pcs.;
• salt pepper;
• provencal herbs - 1 tsp;
• flour - 2 tbsp.;
• white bread - 3 slices.

Let's start cooking chicken legs in a slow cooker:

1. Chicken, after washing, rub with salt and pepper and hide in the refrigerator for 2 hours.
2. We free bread slices from the crust and turn the crumb into a crumb.
3. Solid cheese is three on a grater and mix with bread. Add dried Provencal herbs to this panic.
4. Pour flour into a dry plate, beat the eggs in another bowl.
5. Lubricate the multicooker bowl with oil. We take out the chicken from the refrigerator and begin to pan. First, we collapse each lower leg in flour, then in the egg, and then put in a plate with a mixture of bread and cheese. We well roll the legs in this mass, pressing the crumbs with your hands to the legs.
6. Gently transfer the meat to the slow cooker and turn on the “Baking” mode.
7. We bake chicken legs in a slow cooker for 40-45 minutes. In the middle of the preparation, we turn the legs with the back and continue to bake until the end of the program.
8. We cut the Mozarella cheese with circles and 10 minutes before the end of the set time we lay them over meat. After 10 minutes, the dish is ready.

Chicken legs with orange and cinnamon in a slow cooker

We will extinguish the chicken legs in a slow cooker according to this recipe with potatoes, which will become a side dish to the dish. Delicate bird meat will be fragrant and piquant thanks to oranges that will give the dish their sweetness and characteristic spicy smell. For this recipe we will need:

• potatoes-0.8-0.9 kg;
• chicken legs-7-8 pcs.;
• oranges - 2 pcs.;
• garlic - 2 teeth;
• cinnamon - 1 wand;
• salt pepper;
• vegetable oil.

A detailed description of the preparation of chicken legs in a slow cooker you see below:

1. One orange, after washing carefully, rub on a grater so as to remove the zest. Then we cut into halves and squeeze the juice. The second orange is divided into 4 parts.
2. We rub chicken legs with salt and pepper. Pour vegetable oil into the slow cooker and put the “Frying” program, fry the bird to crisp.
3. While the legs are fried, clean potatoes and cut into slices or cubes. We spread them in the form to the meat.
4. Mix the orange zest with juice, add chopped garlic, a little salt and spices.
5. Pour this sauce into the shape, add 1 cup of boiling water, put a stick of cinnamon.
6. In the “Extinguishing” program, we prepare chicken legs in a slow cooker for 30 minutes.

Bavarian recipe for chicken legs in a slow cooker

According to this Bavarian recipe, we will extinguish chicken legs in a slow cooker with the addition of vegetables, sour cream and white wine. You can cook such a dish for some special occasion or just like that, if you want to pamper yourself with something unusual. Here's what we will use in this recipe:

• chicken legs - 1 kg;
• eggplant - 3 pcs.;
• onion - 1 pc.;
• sweet pepper - 2 pods;
• dry white wine - 250 ml;
• garlic - 3 teeth;
• sour cream - 500 g;
• salt, pepper, vegetable oil for frying.

We will figure out more with the cooking process:

1. Chicken legs rub with salt and pepper. Pour the oil into the bowl and in the “Frying” program we fry the chicken in the slow cooker until golden crust.
2. We clean all the vegetables and cut them with cubes. From eggplant, we pre -remove the skin. Pour the vegetables to the legs and pour 100 ml of wine.
3. We activate the “Extinguishing” program and cook chicken legs in a slow cooker for 30 minutes.
4. The next step pour the remains of wine and sour cream into the bowl, after which we continue to extinguish the meat for another 30 minutes.
5. Before turning off, throw chopped garlic. Our chicken legs in a slow cooker are ready.

Chicken legs in a slow cooker. Video