The slow cooker allows you to not only save hostesses in the kitchen, but also cook delicious, and most importantly, healthy dishes. Most often, a chicken with potatoes is prepared for lunch or dinner. There are many recipes for its preparation. But, at the same time, such delicate meat can be overdried. To prevent this from happening, it is important to observe the time indicated in the recipe, as well as the cooking technology.

Chicken potatoes in a multicooker - preparation of ingredients

• You can cook in a slow cooker a chicken with potatoes in several ways. For adherents of a healthy diet, the meat can be steamed, and the fruits are simultaneously boiled in the bowl. Particularly tasty is chicken stew with a vegetable, as the slow cooker slowly extinguishes the dish. But do not forget about frying. With this method of processing products, a crispy crust will appear.
• To prepare potatoes with chicken, meat can be used from any part of the carcass. It is important to rinse it thoroughly and be sure to dry it with napkins. Also, some recipes require removing the skin from pieces of chicken. To reduce the fat content of the dish, cut excess fat on meat.
• If you use a frozen product, then previously defrost it on the refrigerator shelf or at room temperature. It is categorically that you can not fill the frozen product with hot water.
• Since the chicken quickly becomes dry, it must be pre -marinated in cream, kefir or soy sauce. Only then cook with potatoes.
• The fruits after cleaning should be dipped in cold water and left for 10-15 minutes. So you get rid of excess starch in the product.
• Do not forget to use spices with seasonings to improve the taste of products. When using greens, it must be added 7-10 minutes until cooked or sprinkle the finished dish.

Stewed chicken with potatoes and tomato sauce in a slow cooker

To give light sourness, use tomato sauce. To keep the chicken juicy, put it in sour cream. This recipe will be evaluated by employed housewives, since for its preparation it is not necessary to first fry the ingredients.

The list of everything necessary for the dish:

• chicken a whole carcass - 1 pc.;
• raw potatoes - 7 pcs.;
• not fat sour cream - 200 g.;
• tomato paste - 2 tbsp. l.;
• hard cheese - 100 g.;
• purified water - 0.5 tbsp.;
• vegetable oil - 1 tbsp. l.;
• salt and spices are to taste.

The phased preparation process:

1. According to the recipe, you should take a whole carcass of small size. Soak it in cold water for 2-3 hours. Then rinse and wipe with wipes. Cut into several parts. But you can only use wings with lower leg or hips.
2. Choose sour cream with low fat content, since the chicken is whole, its meat will be with fat. Add spices to the dairy product and mix well. L tam the meat with sauce, leave for 3-4 hours in the refrigerator for pickling.
3. In the meantime, prepare potatoes. Clean it, cut it into large pieces. If you have small fruits, then leave in general. Rinse the vegetable in water and transfer to the chicken. Put the tomato paste to them. Mix the ingredients with your hands to each other so that they are covered with sauce. Lubricate the multicooker bowl with any vegetable oil.
4. Download the products into the container, pour the purified water. Rub the hard cheese on top of the grater on top. Close the multicooker lid, set the “Extinguishing” option for 60 minutes. After cooking, let the dish brew on the heating and serve to the table.

Potatoes with chicken in a multicooker with a golden crust

This recipe involves more technical processes, but the chicken is obtained with a delicious crust. The ingredients are very simple and will be found in the refrigerator at any housewife. It is better to cook chicken in separate parts, for example, use the hips.

List of necessary components:

• chicken hips - 5 pcs.;
• small potatoes - 7 pcs.;
• mayonnaise or sour cream - 100 ml.;
• onions - 1 pc.;
• vegetable oil for frying - 2 tbsp. l.;
• water - 0.5 tbsp.;
• fresh greens - 1 bundle;
• salt, black pepper with peas, turmeric - to taste.

Method of cooking chicken with potatoes in a slow cooker:

1. The chicken hips are well dry with paper towels. Pour vegetable oil into the multicooker bowl and select “Frying” from the menu. When the oil warms up, load the meat and fry until a golden crust appears.
2. Peel the onion, cut into half rings and add to the chicken. Fry the products together for 5-7 minutes. Then switch to the "extinguishing" mode for 40 minutes. Potatoes must be cleaned, cut into pieces and washed in water.
3. Pour warm water to the products and add mayonnaise with potatoes. Season the mass, salt. When choosing the number of spices, keep in mind that they are already in mayonnaise. Mix well, close the lid and press the "start". Serve hot to the table.

A whole chicken in a slow cooker with potatoes in the sleeve

It turns out that the slow cooker is so universal technique that it can be prepared even in the sleeve. Such dishes are obtained without crust, but very juicy due to the fact that all the juice from the chicken remains inside. In addition to it, you can cook potatoes with sauce, which will become a full -fledged dish for lunch.

List of necessary ingredients:

• the chicken carcass is small - 1 pc .;
• raw potatoes - 3 pcs.;
• fresh garlic - 3 cloves;
• olive oil - 1 tbsp. l.;
• a mixture of ground peppers - 2 tsp.;
• salt and other spices are to taste.

Method of preparing a dish in a sleeve in a slow cooker:

1. According to the recipe, you will need a whole chicken. Choose it in size, which will fit in your bowl of the multicooker. You can also cook any parts of the carcass, only reduce cooking time.
2. Soak the chicken for the night in cold and salted water. Then rinse and dry with paper towels. In a saucer, mix spices with salt. Grate the carcass outside and inside. Leave to marry a couple of hours. Some housewives also use mayonnaise for the marinade.
3. Peel the potatoes, cut into small parts. Slightly salt, add olive oil and chopped garlic, then mix with your hands. Spread the sleeve, put the chicken into it first, then the potatoes. Try to evenly distribute the vegetable inside.
4. Pull the film with a clamp. If you want to get a small crust on chicken and potatoes, make several small holes on the upper part of the baking bag. So hot air will circulate inside. Do not make them from below, otherwise the juice will flow out.
5. For the recipe, you will need a “baking” mode. Place the sleeve with chicken and potatoes inside the bowl, close the lid. Install time for 50 minutes. Additionally, the container is not necessary.
6. After the signal, open the slow cooker, carefully cut the sleeve and release hot steam. When the chicken cools slightly, take it out and divide it into portioned pieces. Serve with potatoes and vegetables.

Potatoes with chicken and green peas in a slow cooker

To make the dish satisfying, use chicken chill or hips. They contain more fat than fillets. Also, the skin on these parts of the chicken when frying will turn into a crust. The sauce in this recipe is transparent and not overloaded with tomato paste or sour cream.

Prepare the following ingredients for 8 servings:

• chicken lowering - 1 kg.;
• potato tubers are small - 9 pcs.;
• onions - 1 pc.;
• raw carrots - 1 pc.;
• olive oil for frying - 4 tbsp. l.;
• boiled water - 200 ml.;
• green peas - 150 g.;
• salt - a pinch;
• bay leaf - 2 pcs.;
• spices for chicken - to taste.

Step -by -step description of the recipe:

1. Soak the chicken shin in cool water for half an hour. Then put on paper towels and carefully inspect the lower part of the piece. It often has a rough film that should be removed.
2. Transfer the meat into a separate dish, season, mix with your hands and leave to pickle for 2 hours. The chicken should be put in the refrigerator. Be sure to cover the container or use the food film. So the product will not purchase a healing crust.
3. After cleaning, cut the potatoes in large parts and immerse it in cold water. Onions with carrots must be cleaned, then cut into strips or cubes.
4. If you use green peas in frozen form, then previously defrost it at room temperature. When adding peas in fresh form, it needs a blanching before adding to meat. Do not take canned peas for this dish. It has no taste and will be boiled when extinguishing.
5. Pour half of the olive oil into the bowl, turn on the slow cooker on the “frying” or “baking”. When the oil heats up, lay out chicken burn. Fry it until the crust is obtained, while do not forget to turn over the ingredient. After frying, put the chicken on a separate plate.
6. Pour the remaining olive oil into the multicooker container. Put cut vegetables into it, then fry until the onion acquires a transparent color or the carrots become soft.
7. Switch the multicooker to the “Extinguishing” option. Put the potatoes on top of the fried vegetables, salt it, put the bay leaf and lay the chicken. Pour warm water. Close the lid and cook the dish for 45 minutes.
8. 15 minutes before the end of the extinguishing, add green peas. If desired, you can also load garlic with herbs at this stage of cooking, but this is at your request. The dish is served with fresh vegetables.

Potatoes with chicken in a multicooker for a couple

This kitchen technique allows you to cook products simultaneously in different equipment. So potatoes are often boiled in a container, and fillet is prepared in the tray for steam. Since the breast is the most tender part of the chicken, it will take less time for extinguishing. Therefore, the potatoes should be cut finely or used young fruits.

Necessary ingredients:

• chicken fillet - 1 pc.;
• raw potatoes - 5 pcs.;
• salt, paprika, coriander - to taste;
• mustard is thick or dijon - 2 tbsp. l.;
• purified water - 1 liter.

How to step by step prepare a chicken with potatoes in a slow cooker:

1. Rinse the chicken breast and be sure to dry with napkins. So spices will lie on the meat evenly. Cut the film and veins. Cook it in general. In the PIAL, mix mustard with spices and apply to the meat. Let him eat spices for about an hour.
2. Clean the potatoes, rinse in cold water. Then cut into small pieces. Put in a multicooker container, pour water and salt. Steam the tray for steaming the tray on top. Put the chicken fillet on it.
3. Close the cover of the equipment. Prepare the dish on the “Parling” functions for 20 minutes. After the specified time, let the meat brew. You can serve potatoes into slices or make mashed potatoes out of it. The dish goes well with stewed vegetables.

Chicken potatoes in a slow cooker - Secrets of dishes

• Potato meat goes well with other ingredients. So to enhance the taste of the finished dish, use such vegetables: tomatoes, bell pepper, carrots and onions. Or prepare separately the sauce that should be served with chicken and potatoes.
• It goes well with chicken, as with vegetables, garlic. It should be added in crushed form either in marinade, or 10 minutes before the end of cooking. You can also add turmeric, rosemary, carry and bay leaf.
• If you prepare chicken hips or lower legs in a slow cooker, then you should choose the middle -aged potato fruits. It will not boil during the preparation of chicken, since these parts of the carcass need more time than fillet.

A chicken with vegetables, especially potatoes, can become not only an ordinary dish, but also a festive one. It is often used by mothers for the children's menu, steaming meat, and cook potatoes in the bowl. Experiment in the kitchen and amaze your home with an original taste of an ordinary dish.

How to cook potatoes with chicken in a slow cooker, watch the video