Because of harsh meat, not everyone loves cooking chicken stomachs. Nevertheless, there are a lot of recipes in which this offal can be not only by the way, but also to decorate the whole dish. In this material you will find ways to delicious cooking chicken stomachs in a slow cooker.

Fried chicken stomachs in a slow cooker

The easiest way to make chicken stomachs is extinguishing or frying. With a minimum of ingredients and costs, you can get a delicious dish, and most importantly, it will not only cost you cheap, but will also prepare quickly. For this recipe for chicken stomachs in a slow cooker, we will use the following components:

• chicken stomachs - 0.5 kg;
• onions - 2 heads;
• butter - 70 g;
• garlic - 3 cloves;
• greens - 0.5 bundle;
• salt is to taste.

We will make the preparation of fried chicken stomachs in a slow cooker:

1. The chicken stomachs are first well with me and immerse it in a deep pan. Pour water and put on the stove cook. When the water reaches a boil, remove the foam and salt the broth, and then cook the stomachs until cooked.
2. We drain the stomachs through a colander and put them to cool. Then we cut them into pieces, throwing all the excess.
3. Finely chop the peeled onions and garlic. We throw a piece of butter into the slow cooker and put the "Frying" mode. In this oil, fry the onion until transparent, then add garlic and stomachs. Cook chicken stomachs in a slow cooker for 10 minutes.
4. Finely chop the greens. Pour it into the bowl and mix it with the rest of the products. Turn off the device, our chicken stomachs are ready in the slow cooker.

Chicken ventricles in a slow cooker

We are used to cooking cutlets from meat or fish minced meat, but if you make them out of offal, you get a very original dish with an unusual taste, moreover, very cheap. We will tell you an interesting recipe for chicken stomach cutlets in a slow cooker, for which we will need:

• chicken stomachs -600 -700 g;
• onion - 1 pc.;
• bread-2-3 slices;
• milk-100-200 ml;
• chicken egg - 1 pc.;
• frying oil;
• salt, spices.

The process of making cutlets from chicken stomachs in a slow cooker looks like this:

1. To begin with, we soak the bread in milk. We put the slices in a bowl and pour them with milk for half an hour. Then twist through a meat grinder, squeezing excess fluid.
2. The chicken stomachs are thoroughly washed and also pass through the meat grinder. Combine with bread.
3. Grind the peeled onion with a meat grinder or cut it very well, also add to the minced meat. We drive a chicken egg there, put salt and spices, mix the minced meat.
4. We pour enough oil to the bottom of the multicooker shape and turn on the "Frying" mode. We sculpt the cutlets and immerse them in hot oil, frying on both sides for a few minutes so that a golden crispy crust appears.
5. Cutlets from chicken stomachs in a slow cooker are ready.

Julien with chicken stomachs in a slow cooker

Julien is a hot dish that is often prepared for holidays or for any reason. The traditional ingredients in it are chicken, mushrooms and cheese, but at your discretion you can add other products to complement, diversify or decorate the taste of the dish. We want to share with you a recipe for Julien with chicken stomachs in a slow cooker, where instead of poultry meat we will use offal, but a complete list of what we need:

• chicken stomachs - 300 g;
• chicken hearts - 200 g;
• mushrooms - 300 g;
• bulgarian pepper - 1 pc.;
• onions - 1 pc.;
• grapes "Kishmish" - 200 g;
• cheese - 100 g;
• cream - 200 ml;
• butter - 20 g;
• olive oil - 2 tbsp;
• basil - to taste;
• bay leaf - 2 pcs.;
• salt.

Let's describe in detail the process of making Julien with chicken stomachs in a slow cooker:

1. Chicken ventricles are thoroughly washed under the tap. We put a pot of water on the stove, salt and put bay leaves. When the water boils, immerse the stomachs into it and cook until cooked, not forgetting to remove the foam.
2. While the stomachs are boiled, we will prepare hearts, dividing them into 4 parts each.
3. We drain the boiled stomachs through a colander, cool and cut into cubes. The washed mushrooms are chopped with plates, finely crumble the onion, rub cheese on a grater. My grapes and leave it in a colander to drain.
4. Pour olive oil into the slow cooker and add butter to it. In the "Frying" mode we pass the bow to yellowness. Then we pour mushrooms to it and fry until the liquid boils.
5. Now we put chicken hearts in a slow cooker, simmer them along with mushrooms for 10 minutes, sunbathing and setting the “extinguishing” mode.
6. Add chicken stomachs and cream to other products. We like dried basil and extinguish for another 10 minutes.
7. Now we put the sweet pepper and grapes chopped into Jules, mix, level and sprinkle it all with a layer of grated cheese. We put the “baking” mode and cook julienne with chicken stomachs in a slow cooker for 10-15 minutes.

Stew from chicken stomachs in a slow cooker

The stew in a white creamy sauce, called the "fricasa", is customary to cook poultry, veal or rabbits from white meat. In our recipe, we will try to use chicken ventricles. This dish will turn out inexpensive, but very tasty and delicate, and to make such a stew from chicken stomachs in a slow cooker, we will use:

• chicken stomachs - 0.5 kg;
• cream - 0.5 cups;
• onion - 1 pc.;
• black tea - 0.5 cups;
• soy sauce - 3 tbsp.;
• flour - 2 tbsp.;
• vegetable oil;
• salt;
• green onions-3-4 branches;
• black pepper - to taste.

Let's try to cook stalks from chicken stomachs in a slow cooker using the following algorithm:

1. We first clean the chicken stomachs from the films and boil in salt water until cooked. We add any spices to your water to the water, for example, bay leaf or fragrant pepper. The stomachs will be cooked for at least 50-60 minutes.
2. When they are ready, drain them through a colander, cool and chop with cubes.
3. Finely chop the onion. In the slow cooker, we hot sun oil, using the Frying program. Pour the onion and fry to transparency.
4. Finely cut green onions. We brew strong tea. When the onion is fried in oil, pour the greens to it and add boiled stomachs cut into pieces. Pour several tablespoons of water and simmer for 2 minutes.
5. Now we make several tablespoons of flour in the cream. Pour this mixture into the slow cooker along with brewed tea. Stir until the liquid thickens. Add soy sauce, black pepper, salt to taste.
6. In the “Extinguishing” program, we prepare stews from chicken stomachs in a slow cooker for 15 minutes.

Chicken stomachs with honey sauce in a slow cooker

Try preparing an unusual dish - chicken stomachs in honey sauce in a slow cooker. A very small set of components will be enough for you to surprise your family with a delicious dinner, but what will be needed for the dish:

• chicken stomachs - 0.5 kg;
• carrot - 2 pcs. small size;
• honey - 1 tbsp.;
• onions - 2 heads;
• sour cream - 3 tbsp.;
• salt, pepper - to taste;
• vegetable oil.

We describe in detail the process of making chicken stomachs in a slow cooker:

1. The ventricles are thoroughly washed and remove all the excess from them. Then we put it in a pan, pour water, salt and cook for 40-50 minutes on the stove. Then pour the liquid, cool the offal, chop in small pieces.
2. Carrots and onions, having previously cleared, chop as smaller as possible. Pour vegetable oil into a multicier saucepan, heat it in the "Frying" program, pour vegetables and fry until fully readily.
3. We spread the stomachs in the bowl. Add sour cream and honey, a little black pepper, you can a little more soy sauce as desired. Mix and set the “Extinguishing” mode. In this program, we cook chicken stomachs in a slow cooker for 20 minutes.

Chicken stomachs in batter in a slow cooker

Chicken stomachs are a cheap product from which, however, you can prepare a luxurious dish worthy of the best festive table. As evidence, we will give you this recipe for chicken stomachs fried in cognac batter in a slow cooker. They will be served on the table with a special sauce prepared from vegetables. Consider a detailed list of products:

• chicken stomachs - 0.5 kg;
• cream - 1 cup;
• cognac - 30 ml;
• egg - 1 pc.;
• flour - 0.5 cups;
• milk - 50 ml;
• soy sauce - 50 ml;
• broccoli - 200 g;
• grated ginger root - 1 tbsp;
• parsley - several twigs;
• mustard - 2 tsp;
• garlic - 4 cloves;
• vegetable oil - 1 cup;
• butter - 1 tsp;
• salt, black pepper, sesame seeds, cardamom.

The phased preparation of chicken stomachs in the slow cooker is given further:

1. We put a pot of water on the stove and bring to a boil. Solder a little and blanching broccoli cabbage in boiling water for 2 minutes.
2. Finely cut the garlic or pass it through the press. Grind fresh parsley.
3. Pour a little vegetable oil into the slow cooker and add the cream. In the "Frying" program, heat the oil and put broccoli with herbs in it. Fry products for 5-6 minutes. Pour the cream, add mustard, stew all together for another 2-3 minutes.
4. We transfer the resulting mass to a blender and beat into a homogeneous sauce.
5. We clean the bowl and wipe the dry. Mix milk with flour until it dissolves its lumps. Add cognac and yolk 1 egg, salt to taste. Mix and leave for 1 hour. When the batter is infused, beat the protein and add it to the total mass, mix it again.
6. We pre -boil chicken stomachs in salted water until cooked, then cool. You can cut them into several parts before frying, or you can leave them as it is.
7. Add grated ginger root and spices to soy sauce. We spread the stomachs in this marinade and leave for half an hour.
8. We pour vegetable oil into the slow cooker, smear it in the "Frying" mode. Dip the pieces of chicken stomachs in the batter and fry in a slow cooker from all sides to a crisp.
9. We transfer the fried stomachs onto a plate covered with paper wipes, and then to another plate. Sprinkle sesame seeds. Before serving, water the dish with sauce.

Baked chicken stomachs in a slow cooker

According to this recipe, we bake chicken stomachs in a slow cooker under kefir sauce, with the addition of vegetables and smoked cheese. Consider a detailed list of ingredients for this dish:

• chicken stomachs - 1 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• kefir - 1 l;
• bay leaf - 2 pcs.;
• ghee butter - 2 tbsp;
• smoked sausage cheese - 100 g;
• salt, spices.

Let's make cooking baked chicken stomachs in a slow cooker:

1. We wash the chicken ventricles well under running water, cut the films, crumble the product in small pieces.
2. The peeled onion is chopped with thin half rings, and carrots with petals.
3. Pour the stomachs with kefir, pour spices and salt, mix and put it pickled for 1 hour.
4. We pour a little vegetable oil into the multicier shape and pass the bow with carrots in it for 5 minutes, setting the “Frying” program.
5. Now we transfer the stomach to the shape of the stomach, pour the kefir in which they pickled, water it all with melted butter and sprinkle with grated smoked cheese. Turn on the “baking” mode and cook baked chicken stomachs in a slow cooker for 40-50 minutes.

Chicken stomachs in a tomato grave in a slow cooker

Tomato gravy of chicken stomachs and vegetables is a wonderful and inexpensive way to decorate any side dish. Such a dish in a slow cooker is prepared especially quickly, and as an addition to it you can boil potatoes, rice, buckwheat or other cereals. Here is a list of what we will make for the gravy with chicken stomachs in a slow cooker:

• chicken stomachs - 0.5 kg;
• garlic - 4 teeth;
• onions - 3 pcs.;
• tomato paste - 100 g;
• tomatoes - 4 pcs.;
• vegetable oil - 4 tbsp.;
• bay leaf - 2 pcs.;
• salt, black and fragrant pepper - to taste.

Let's try to make a sneak of chicken stomachs in a slow cooker in several stages:

1. Pour water into the pan and put it on the stove. We bring to a boil, throw bay leaf, fragrant pepper, salt. Rinse the stomachs and put in boiling water, where we cook them for 50-60 minutes until cooked. Then we throw it in a colander, cool, cut into pieces.
2. In the slow cooker, we heat up the vegetable oil in the "Frying" program. Pour finely chopped onions there and fry for 5-8 minutes. At the end, add crushed or finely chopped garlic, mix.
3. Cut the tomatoes in small pieces or beat in a blender into the tomato. We spread pieces of tomatoes in a slow cooker, add tomato paste, mix. We taste it, or you can also suck a little.
4. Now we put pieces of chicken stomachs in the gravy and cook them in a slow cooker for another 20 minutes. At the end, you can also add greens, a couple of minutes before the slow cooker is turned off.

Chicken stomachs in a slow cooker. Video