A multicooker is such a wonderful device in which you can prepare everything that the soul wishes, and to make sure of this, we have collected some successful recipes. The stuffed chicken in the slow cooker is much juicier, more tender and fragrant than the “ovens” analogues. Special programs and a special covering of the bowl create unique conditions that are ideal for baking meat to the desired condition. It will not work to dry the bird, even if you really want to! We offer you to replenish your culinary knowledge and prepare stuffed chicken in a slow cooker for dinner.

Stuffed chicken without bones in a slow cooker

For a beginner, the news is that a whole chicken can be prepared without bones, it will be akin to some magic, but in fact everything is much more trivial. Before baking, the bones are very easily separated from delicate meat, and to pull them out, you just need to make small cuts with a good fillet knife. The bones can be left for light broth, and the carcass can be fried. But all in order. The filling of our chicken will consist of buckwheat with walnuts. It is worth noting that the nuts should be just the walnut and no others - only this variety gives a unique sweet aroma and a rich taste.

There is a version that if the filling is made of buckwheat, then it must certainly go mixed with mushrooms. However, in the case of chicken, this combination is not entirely successful. If you really want mushrooms, then it is better to use only them (without buckwheat), you can along with fried onions. Then two ingredients - chicken and mushrooms - will complement each other, and not interrupt the taste. For our recipe, boiled buckwheat should be mixed with slightly fried walnut nuclei. The result is a deep calm aroma with the appetizing taste of chicken.

Another important point is syringing. To do this, you will need a 10 ml syringe with the thick needle that can be found. For “injections” in our case, melted butter with soy sauce will be used.

Useful advice: in order to “deceive” taste receptors and give a conventional chicken the taste of ham, 1-2 days before cooking, enter a weak water-salt solution with a small amount of sugar into the carcass of carcasses. If there is no cereal in the filling, including buckwheat, try to syringe the carcass with a solution of salted milk serum, garlic juice and cognac-you will get a very interesting and rich taste (the chicken should marinate at least 2-3 days). For buckwheat, it is difficult to come up with something better than soy sauce with butter.

So, the theory is over - you can proceed to practice. What ingredients will participate in the preparation of stuffed chicken in a slow cooker:

• chicken carcass (broiler) - 1 pc;
• buckwheat - 2 tbsp;
• walnut - 1 tbsp;
• butter - 100 g;
• soy sauce "Classic" (without taste additives) - 3 tbsp. l.;
• onions - 1 pc;
• wheat flour - 1 tbsp. l.;
• egg - 1 pc;
• honey - 1 tsp;
• turmeric - 0.5 tsp;
• salt, spices - to taste.

How to cook stuffed chicken in a slow cooker:

1. Rinse the chicken carcass thoroughly in cold water, clean and dry with paper towels. Cut the fat, but do not throw it away - it will come in handy. Remove the bones with a sorcerer's knife. A little dexterity and practice, and this work will take no more than 10 minutes.
2. Enter a pre -prepared mixture of soy sauce and melted butter using a large syringe.
3. In a small bowl, mix honey, a little salt and black pepper. Grate the carcass from the outside with this fragrant mixture.
4. Put the carcass on the plate and put on the balcony or in the refrigerator (the meat should stand in the cold).
5. On the bones that you took out of the carcass, weld a light broth - this is the best basis for making buckwheat cereal. Buckwheat is better not to weld a little so that the grains are slightly hard - they will completely conquer inside the chicken carcass, soaking it with juices. If you finish buckwheat at this stage, inside the chicken it can turn into a sweep.
6. Remember, you left chicken fat? It has come too - in this dish nothing disappears in vain! Cut it into small pieces, lower it into the bowl and melt it on the Baking program.
7. Finely chop the onion and fry until golden in melted fat. After that, transfer fat with a bow to a plate with undercooked buckwheat and mix.
8. Melt in the bowl on the same program a small piece of butter and fry in it cut into pieces of walnut nucleus. After mix them with buckwheat. Some prefer to leave the nuclei in whole pieces, but most often they are rubbed in a mortar so that they are evenly distributed in the filling and leave only a rich aroma behind.
9. When the buckwheat is cooled (it becomes warm), enter a raw egg into it, serenate flour, add spices, turmeric and mix thoroughly.
10. Now you can start filling the carcass. First, sew or stab the cervical hole with a toothpick, then place the buckwheat mixture inside and carefully sew the abdomen.
11. Melt a little butter and enter it through the syringe into the file part of the carcass so that it turns out even more juicy.
12. Pour the remaining oil into the multicooker bowl, put the chicken inside and set the “Frying” program for 30 minutes.
13. After the sound signal, turn the carcass to the other side and cook for another 20 minutes.

As you can see, not so much time is spent on direct heat treatment, and the work does not happen on “baking”, but on “frying”. When serving on the table, cut the stuffed chicken in the slow cooker first along, and then across with slices of 2 cm thick, then pour this beauty with white sauce or meat juice.

Stuffed chicken with apples in a slow cooker

If you like a sweetish fruit taste in combination with a juicy delicate chicken, we suggest that you immediately try this recipe. The chicken stuffed with apples in a slow cooker will delight even the most picky guests and become a crown dish of a festive feast.

The following ingredients will be needed for cooking:

• the whole chicken is 1.5-2 kg;
• green apples - 2 pcs;
• butter - 30 g;
• garlic - 3 teeth;
• salt, spices - to taste.

How to cook stuffed chicken in a slow cooker:

1. Rinse the chicken carcass thoroughly, clean and dry with paper towels.
2. Cut excess fat.
3. Melt butter, mix with salt and spices. Dried herbs are suitable for this dish.
4. Cut garlic into thin slices.
5. In the most fleshy parts of the chicken, make shallow cuts with a small knife and place a piece of garlic in each incision.
6. Cover the carcass on all sides with an oil dressing and leave at room temperature for 2-3 hours.
7. Wash the apples, do not clean the skin, remove the core and cut into small slices.
8. Frank the carcass with apples and sew the abdomen with threads (stab with toothpicks).
9. Lubricate the multicooker bowl with butter, put the chicken inside and install the “Baking” program for 50 minutes.
10. After the sound signal, turn the carcass and cook stuffed chicken in a slow cooker for another 30 minutes.
11. When the program comes to an end, remove the bowl, cover with a lid and gently drain meat juice into a suitable container. Put the chicken on the dish and let it fit slightly.
12. Before serving, cut the chicken and pour the remaining juice.

Any side dish for your taste is suitable for such a festive dish. It also goes well with tomato-shows.

Stuffed chicken with mushrooms in a slow cooker

If you want to make a luxurious festive dinner for two persons and really want to be stuffed chicken, it is not necessary to cook a whole carcass - you can do a couple of legs. The dish is very juicy, hearty and neat - no manipulations with cutting.

What ingredients are needed for cooking:

• chicken -cut - 2 pcs;
• onions - 1 pc;
• champignons - 150 g;
• butter - 20 g;
• salt, spices - to taste;
• fresh greens - 1 tbsp. l.

Useful advice: it will be very tasty if you add at least 2-3 pcs to champignons. white mushrooms (frozen or dried). Champignons themselves do not have a pronounced taste or aroma, and white mushrooms will instantly fix this.

How to cook stuffed chicken in a slow cooker:

1. Rinse the chicken legs in cool water and dry with towels.
2. Finely chop the onion and fry in butter in the “Baking” program until translucent.
3. Cut the mushrooms in small pieces and fry with onions.
4. Add finely -cut greens to the mushrooms, salt, add spices to taste.
5. Now the climax - gently separate the skin on the legs from the meat to get a small pocket. Place the filling inside. You do not need to sew up or somehow fix it-the skin will not allow the filling to sleep.
   
6. Put the legs in the bowl, slightly sprinkle with salt and pepper, install the “Baking” program for 30 minutes. After the signal, turn over and cook for another 20 minutes. If your multicooker is equipped with a 3D heating function, it is not necessary to turn it over - you can install a timer for 40 minutes. And calmly engage in the preparation of the side dish.

Stuffed chicken in a multicooker with walnut filling

A very unusual dish that will become a decoration of any festive table. The filling does not contain a gram of meat, but it seems that the chicken is stuffed with fragrant light minced meat. This effect is achieved thanks to the most ordinary ingredients - nuts and bread.

To prepare stuffed chicken in a slow cooker, you will need the following:

• chicken carcass - 1 pc;
• onions - 1 pc;
• walnuts - 100 g;
• pulp of white bread - 3 slices;
• butter - 50 g;
• parsley fresh - 1 bunch;
• chicken egg - 2 pcs;
• milk - 70 ml;
• chicken broth - 200 ml;
• salt, spices - to taste.

Method of preparing stuffed chicken in a slow cooker:

1. Pour bread crumbs with milk and leave to soak.
2. Grind the nuclei of walnuts with a rolling pin or in a mortar.
3. Chop the greens of parsley as smaller as possible.
4. Finely chop the onion and fry in butter until golden in color on the Baking program.
5. In a deep bowl, mix wet bread crumbs, crushed nuts, parsley, cooled out onions, introduce eggs, salt and pepper to taste.
6. Rinse and dry the chicken carcass with paper towels.
7. Sprinkle the carcass with a bread-naughty mixture and carefully sew the abdomen.
8. Put the carcass in the multicooker bowl, salt and pepper a little, pour chicken broth.
9. Install the program "Baking" for 60 minutes.
10. After the sound signal, check the condition of the chicken and the level of the remaining broth. Then, if necessary, set on a timer for another 20-30 minutes. In this case, the chicken broth impregnes the carcass and makes the meat incredibly tender.

Potathed with potatoes in a slow cooker

This recipe allows you to “kill two birds with one stone” to make juicy meat and no less juicy side dish to him. Potato has always taken first places in the nomination “Folk Choice” and is the most popular side dish for any meat, poultry and fish, so we suggest that it is for her.

What ingredients do we need:

• chicken carcass - 1 pc;
• potatoes-4-5 pcs;
• champignons - 250 g;
• onions - 1 pc;
• butter - 75 g;
• fresh greens (parsley, onions, dill) - 0.5 bundle;
• mayonnaise - 2 tbsp. l.;
• sour cream - 2 tbsp. l.;
• garlic - 3 teeth;
• salt, spices - to taste.

How to cook delicious stuffed chicken in a slow cooker:

1. Rinse and dry the chicken carcass with paper wipes.
2. Do not wash mushrooms, but simply wipe with a damp cloth, otherwise they will quickly absorb water and lose elasticity during cooking.
3. Clean potatoes and onions. Cut the potatoes with small cubes and slightly fry until a light golden crust in a small amount of butter. Add salt and spices to taste, and then transfer to a plate.
4. In the remaining oil, fry finely chopped onion until translucent.
5. Cut the mushrooms with thin slices, add to onions and fry until soft. Slightly salt and transfer to the plate to the potatoes.
6. Finely chop the greens, add to the potatoes and mushrooms, mix thoroughly - the filling is ready.
7. In a small plate, mix salt with spices for chicken and rub the carcass from the inside and outside.
8. Frank the chicken carcass with a filling, carefully sew the abdomen.
9. Place the chicken in a bowl lubricated with butter, and prepare 50 minutes on the Baking program. After that, turn over on the other side and install another 30 minutes on the timer. Cooking time can vary depending on the power of the multicooker and the weight of the chicken. In 20 min. Before turning, grease the chicken with mayonnaise sauce, sour cream and grated garlic, then turn over and grease again.

Chicken stuffed with potatoes in a slow cooker: video

Finally, we suggest watching an alternative recipe for cooking stuffed chicken in a slow cooker with potatoes in video format: