Among all types of meat, chicken is most often used to prepare a variety of dishes. Chicken meat is easy to cook, it is combined with many vegetables and most sauces. A special piquant taste and aroma gives the meat prunes. It can be added to the sauce in which the chicken is prepared or the carcass is filled with it. Use for cooking chicken with prunes. The meat in it is juicy and fragrant, and the process itself is greatly simplified.

Chicken with prunes in a slow cooker - the subtleties of cooking

• In a slow cooker, chicken is prepared either pieces or baked by a whole carcass. You can also use chicken breast separately according to the recipe. In any case, the meat is pre -washed in cold running water and dried, then all unnecessary (at your discretion) is cut. A film and vein is removed from the breast.
• For cooking in a slow cooker, use chilled chicken meat. It turns out the most juicy and fragrant. If you have a chicken in a frozen state, then defrost it before adding to the dish. Do this in the refrigerator or leave the meat at room temperature, but do not defrost in water.
• Chicken meat in itself is not too fragrant, so the cooking process is used to strengthen the cook. The marinade can consist only of spices and be dry or wet with the addition of citrus juice, vegetable oil or various classic sauces.
• The wine will make the meat soft and give the dish of citrus notes with light bitterness. Dry wine is suitable for chicken, which can be added both to the marinade for meat and in the sauce during stew.
• In order for a delicious crust to form on the meat during frying, the chicken should be thoroughly dried with excess moisture before added to hot oil. This rule applies to chicken marining. Only on dry chicken will the marinade evenly cover the entire surface.
• If you want to reduce the saturation and fat content of the dish, then remove the skin throughout the chicken or use only the file part of the carcass. When adding cream for extinguishing, dilute them with water, which will reduce the percentage of fat content.
• Experienced housewives add tomatoes and onions to preserve chicken juiciness during cooking. Also, the meat will remain juicy when using cream of high fat content.
• When cutting the fillet, pay special attention to the thickness of the pieces. Only the same pieces of meat are evenly prepared, more thin will quickly become dry.
• Bunny, before adding to the chicken, is wounded up with boiling water for 20-30 minutes. Then it is cut into small pieces or used entirely to extinguish. Also, you can finish the whole chicken or cook rolls with the addition of a dried fruit to the filling.
• Chicken -based dishes with the addition of prunes often contain various vegetables. You can load them into multichane not only raw, but also fry it first. From tomatoes, the skin is mandatory. During the extinguishing, it separates from the pulp, which spoils the taste.

Chicken with prunes in a slow cooker - a simple recipe

A chicken with the addition of prunes to the sauce can become a favorite everyday dish for the whole family or the main one for the solemn menu. The prunes will give the chicken a sweet-soaked taste with notes of smoked meats. In a slow cooker, chicken, prepared according to this recipe, will be aromatic and appetizing with thick sauce.

To prepare chicken with prunes, take the following ingredients:

• chicken thigh - 1 kg.;
• onions, carrots - 2 pcs. medium size;
• prunes without a bone - 200 g.;
• sour cream (mayonnaise) - 3 tbsp. l.;
• mustard in grains - 1 tsp;
• wheat flour - 2 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• meat or vegetable broth - 1 multistakan;
• vegetable oil for frying - 3 tbsp. l.;
• fresh greens - 15 g.;
• garlic, salt, turmeric, ground coriander, black ground pepper - to taste.

How to put out chicken with prunes in a slow cooker:

1. Rinse the thigh of the chicken with cold water, put on paper towels to absorb excess moisture. After drying, inspect your hips on the remnants of feathers, cut the excess at your discretion. Cut the hips into 2-3 parts depending on the size.
2. Put the chicken into a deep container, add dry spices (without salt), mix with your hands. Cover the dishes, put in the refrigerator and leave the meat pickled 1 hour.
3. Use prunes for dishes without bones, it’s more convenient to work with it. Pour dried fruits with hot water, let them swell for 20-30 minutes.
4. Clean the onion with carrots, cut into a cube. Turn on the technique on the “Frying” or “Baking” program, pour vegetable oil without smell, let the bowlrum warm for 2-3 minutes.
5. Run the pickled chicken in flour and load it into multicash, fry the meat when opened to get a light crust (7-10 minutes). Every 2-3 minutes, turn the chicken for uniform frying. If the whole mass of the chicken is not placed in your bowl at once, then prepare it in several visits.
6. Add chopped onions and carrots to the chicken, mix, fry all together for another 5 minutes. Add tomato paste, mustard, garlic and salt to sour cream. Mix thoroughly, then dilute the mass with a broth. To reduce the saturation of the dish, replace the meat broth with vegetables or use purified water.
7. Pour the sauce into the multichan, mix the ingredients, set the multicooker menu on the extinguishing function for 1 hour. Close the lid and run the program.
8. Remove the prunes out of the water, dry with napkins and cut in half. After 30 minutes, from the start of stewing the dish, load the prunes into the multicash. Stir the contents and close the lid.
9. After extinguishing, leave the chicken on the “heating” functions for 20 minutes to saturate with aromas. Serve a dish with any side dish and fresh vegetables, sprinkling with chopped herbs on top.

Chicken with prunes and tomatoes in a slow cooker

The delicate chicken breast is very easy to dry. Therefore, to preserve the juiciness of meat, it is necessary to add vegetables, for example, tomatoes and onions to the dish. In combination with prunes and cream, the chicken will be very appetizing and fragrant.

Ingredients for cooking chicken with prunes:

• chicken fillet - 900 g.;
• fresh tomatoes or in own juice - 400 g.;
• fat cream (30-33%)-100 ml.;
• prunes - 150 gr.;
• butter - 30 g.;
• onions - 2 pcs.;
• brown sugar - 1 tbsp. l.;
• salt, a mixture of carry spices, dry basil to taste.

Description of the technology for cooking dishes in a slow cooker:

1. Wash the chicken fillet, remove the veins and the film, dry with paper towels. Only on dry meat will you get a delicious crust. Cut the chicken with slices with a thickness of at least 1.5 cm. Peel the bulbs, chop in quarters.
2. The prunes must be steamed before added to the dish. Pour it with boiling water for 30-40 minutes, then cut into 2-3 parts or use it entirely.
3. Put the butter in the multichan, put the menu on the "Frying"/"Baking" menu. When the oil becomes transparent, load the fillet, fry 7 minutes from all sides. Then add the onion, fry for another 5 minutes, often stirring the ingredients.
4. Choose tomatoes moderately ripe, as it is necessary to maintain their shape during stew. Dip the fruits in boiling water for 20 seconds, then immediately place in ice water. After cooling, remove the skin, cut the pulp into 4-6 parts. When using tomato in your own juice, you can add them along with the skin.
5. Download tomatoes to the meat and onion, mix and fry the ingredients for 5 minutes, then add sugar, spices and salt. After another 3 minutes, rearrange the slow cooker to the “Extinguishing” option, pour the cream, close the lid and run the program for 45 minutes. Additionally, add water or broth, as tomatoes will give the required amount of liquid.
6. Add the prunes to the rest of the ingredients 15 minutes before the end of cooking chicken. Serve the dish immediately after stewing. It is not recommended to use the “heating” function, since the fillet can become dry.

Chicken in a slow cooker with prunes in wine

The chicken in the fault with prunes will appeal to many for her delicate sweet and sour taste. For a dish, use white or red dry wine. Add onions and carrots from vegetables. From spices there will be enough garlic and a ground mixture of peppers to preserve the taste of prunes and wine in the dish.

The number of ingredients for chicken with prunes:

• chicken-half of the carcass (700-800);
• onions-1 stem;
• prunes without a bone - 150 g.;
• carrots - 1 pc.;
• butter - 20 g.;
• dry red wine - 1 multistakan;
• garlic, a mixture of peppers is ground, sea salt is to taste;
• vegetable oil for frying - 3 tbsp. l.

How to step by step prepare a chicken with prunes in wine:

1. Wash and inspect half the carcass of the chicken carcass for the presence of feathers. Turn into pieces. Do not cut too small pieces, otherwise the meat will dry quickly when extinguishing. Put the bird on paper towels. So excess moisture will be absorbed into it and a delicious crust is formed with frying.
2. Wash the onion, cut into half rings, clean the carrots, chop into strips. Pour vegetable oil without smell into a multicash, turn on the technique on the function “frying” or “baking”. Let the oil warm up, then load the chicken and fry it for 7-10 minutes. A golden crust should form on the meat.
3. Add butter and onions to the chicken. Fry the onion with meat for 3-5 minutes. Stir the ingredients constantly so that the onion does not fry much.
4. Report the multicooker menu on the “Extinguishing” option, put the time for 40-50 minutes, depending on the size of the pieces of poultry. Pour wine, add spices, carrots, finely chopped garlic and salt. Stir, close the slow cooker and start the extinguishing process.
5. Pour the prunes with boiling water. After 30 minutes, drain the water, cut the dried fruits in half and load into the slow cooker. Continue to extinguish the chicken to the multicooker signal. Do not immediately open the technique lid, let the dish be focused on aromas. After 10-15 minutes, serve to the table.

Chicken in a slow cooker with prunes in the sleeve

The slow cooker is intended not only to cook, soar or extinguish in it. In this technique, you can bake in foil or in a culinary sleeve. So all the aromas and tastes will remain inside, which will make the chicken very appetizing.

Products for cooking chicken with prunes in the sleeve:

• chicken burn, medium size - 8 pcs.;
• prunes - 200 g.;
• apple of acidic varieties - 2 pcs.;
• raw garlic - 2 cloves;
• sour cream 25% fat - 3 tbsp. l.;
• soy sauce, classic - 1 tbsp. l.;
• paste mustard - 1 tsp;
• a mixture of peppers is ground - 0.5 tsp;
• salt is sea, greens - to taste.

A detailed description of the recipe for chicken in a slow cooker:

1. Rinse the chicken chicken and dry thoroughly so that the marinade evenly covers the meat. Put the chicken into a deep container, add sour cream, mustard, soy sauce, a mixture of ground peppers, a pinch of salt and garlic passed through the press. Mix well and leave the meat marinated for 1 hour in the refrigerator.
2. Pour the prunes with hot water, let it swell for 30-40 minutes, then dry and cut into 3 parts. Wash the apples, cut into slices, remove the seeds. Divide the greens after washing into twigs.
3. In the sleeve, put the marinated meat along with the remnants of the marinade. Put prunes, apples and greens on top. The edges of the sleeves are tightly tied, while release air as much as possible. Put in a multicooker bowl.
4. Turn on the technique for the program "Baking" 1 hour. Close the slow cooker. After 30 minutes, turn the sleeve in the bowl. If you want to get a crust on the chicken, then 15 minutes before the end of the preparation carefully cut the sleeve at the top, and open the pair for steam on the lid. Serve with any side dish.

Chicken rolls in a multicooker with prunes

Chicken rolls with prunes and nuts can be served to any side dish or cut with slices for sandwiches. You can cook them in a slow cooker that will retain all aromas and juiciness. For marinade, use dry red wine and mustard.

To prepare chicken and prunes, take:

• chicken, fillet - 2 pcs. (only about 1 kg.);
• prunes without a bone - 200 g.;
• walnut, nuclei - 50 g.;
• red Dry wine - 200 ml.;
• cream 30% fat content - 0.5 multistakan;
• butter - 30 g (for frying) + 40 g (for filling);
• salt, mustard pasta, a mixture of carry spices - to taste.

A step -by -step recipe for chicken cuts with prunes:

1. The chicken fillet must be washed with cold water, cut the film and veins on each piece. If the fillet is large, then cut it along the entire length. Put each piece of meat on a cutting board, cover with cling film and slightly beat off the kitchen hammer. Grate the chicken on both sides with a mixture of carry and salt, put aside.
2. Leave the prunes for 30 minutes in hot water, then put on the napkins. Cut the dried dried fruits with thin strips. Surge the walnut nuclei slightly in a dry pan, then chop with a knife.
3. Mix the nuts with prunes and butter. Put the beaten fillet on the table, put a mixture of prunes, nuts and oils from one edge with a strip. From the filled edge of the fillet, begin to carefully wrap it with a roll, fix the edges with toothpicks. Do the same with the other pieces of chicken.
4. Put the finished rolls into a tray with low edges. In wine, dissolve the mustard paste and pour the chicken with marinade. Try to arrange the rolls so that they are completely covered with wine. Leave them to pickle in the refrigerator throughout the night or for 12 hours.
5. Put the butter in the bowl, turn on the slow cooker, install the "Frying" program. When the oil only begins to melt, lay out the rolls. Do not load them into hot oil, otherwise spray will appear when contacting wine.
6. Fry rolls for 7-10 minutes from both sides with an open multicooker lid. When a crust appears on the meat, pour the chicken with cream, rearrange the slow cooker to the “extinguishing”, 30 minutes. Close the lid and cook to the signal.
7. Serve the rolls in hot form immediately to any side dish, after removing the toothpicks. If you want to eat chicken for breakfast in the form of sandwiches, cutting in circles, then cool it before cutting. To do this, wrap the rolls into the food film in a warm form, leave to cool at room temperature and then put in the refrigerator overnight.

Bunny gives dishes with chicken the original taste and aroma. You can cook juicy and delicious meat in a slow cooker using various programs. To make the dish appetizing, follow the recipe and technology for its preparation. Enjoy your meal!

Chicken with prunes in a slow cooker, video