Chicken stomachs are one of the complex offal in preparation, but most nutritious. With proper use in the slow cooker and observing all stages for preparing the ingredient, you will get a delicious and aromatic dish. Below are step -by -step recipes for cooking chicken stomachs with potatoes. The instructions are so simple that you can easily repeat them in your kitchen.

Chicken stomachs with potatoes in a slow cooker - preparation of the product

• The taste of the finished dish directly depends on high -quality ingredient. Therefore, pay special attention when choosing chicken stomachs. Give preference to chilled offal, not frozen. Even if the ingredient has undergone fast freezing, you cannot properly determine its quality.
• Fresh stomachs should not have a yellow shade and dark spots. The lack of bruises will indicate a quality product. After an external inspection of the ingredient, sniff it and try it. Fresh meat has a slightly sweet aroma and not a sticky surface, holds the shape well when pressing.
• In the absence of a chilled product, you can use frozen chicken navels. But at the same time, defrost them correctly. Remove the stomachs from the freezer in advance and transfer them to the refrigerator. After 7-10 hours, leave them at room temperature until completely defrost. Do not use water for this, especially warm or hot.
• To prepare a delicious dish with delicate meat, it is necessary to properly prepare it before use in a slow cooker. First of all, remove the upper film from the stomachs of chicken. The manufacturer leaves them on the product to preserve the product. The film is easily separated by hands.

• Then carefully examine the pieces. From them it is necessary to cut not only the veins and blood vessels, but also pay special attention to the remnants of bile. It is she who can give the dish bitterness. Gently cut it off the meat.
• After such processing, wash each piece of meat very carefully. In the stomach there may be remains of food or sand. Therefore, rinse the chicken stomachs under running water several times. Wipe the inner surface of the product with your hands. If you pickle the offal, then dry them with paper towels from excess moisture.
• To finally remove the remains of bile and sand from chicken navels, after washing, pour them with clean water, then bring to a boil. During boiling water, remove the foam. After that, drain the water and rinse the stomachs again.
• It is important to correctly determine the time of cooking stomachs. So for poultry meat, you will need more time for extinguishing or cooking (about an hour) than for the product of poultry farms. Shop meat will be enough for 35-45 minutes. Also take into account the cooking time if you pre -boil the product.
• Choose potatoes depending on the recipe for the preparation of chicken stomachs. Firm varieties are suitable for stewing and frying, and use potatoes with soft pulp for cooking. When choosing the method of preparing chicken navels, correctly determine the time of readiness of the vegetable, depending on its variety.
• For the softness of chicken stomachs, use recipes with the addition of cream and sour cream. They can also become a delicious gravy to the dish. To make the meat juicy, add onions, carrots or tomatoes to it. The juice of these vegetables will nourish chicken stomachs and retain moisture inside them.
• When using spices, keep in mind that salt should be added 10-15 minutes before the end of cooking. Do not use it in the marinades! Salt is able to stretch moisture, which will make the meat dry. Also load the garlic into the slow cooker at the end of cooking, as it can become bitter with prolonged extinguishing or cooking.

Chicken stomachs with potatoes in a slow cooker - a simple recipe

Many housewives like to cook full -fledged dishes in the slow cooker, thereby not spending time on a side dish for meat. Chicken offal goes well with potatoes. You can give the aroma and emphasize the taste of meat using onions with carrots.

Take such ingredients:

• chicken navels - 1 kg;
• potatoes - 3 pcs.;
• raw carrots with onions - 1 pc.;
• boiled water - 300 ml.;
• vegetable oil - 2 tbsp. l.;
• ground black pepper and salt - to taste.

Step -by -step cooking recipe:

1. First process chicken stomachs, as they will take more time to prepare ingredients. Carefully clean them, rinse well under running water. Cut the meat into 2-3 parts depending on the size of the pieces and put on paper towels.
2. Put the stomachs into a separate container, add black ground pepper, mix. Cover with cling film, put in the refrigerator to pickle for 30-40 minutes. During this time, prepare the rest of the ingredients.
3. Peel the potatoes, cut into a large cube. In this recipe, it is important to use large pieces of potatoes, since chicken stomachs need more time for cooking. Pour potatoes with cold water, let it stand for 10-15 minutes, then drain the water. She will remove excess starch from the surface of the vegetable.
4. Clean carrots with onions. Cut onions in half rings, chop the carrots on a grater. Pour vegetable oil into the multicooker bowl. Select the "Frying" mode. If such a function is not provided in the menu of your technique, then you can use the “Baking” option.
5. Gently transfer the onion with carrots into hot oil. Fry the vegetables for 5 minutes. Then load chicken navels into the multicooker bowl. Continue fry the ingredients for another 10-15 minutes, stirring constantly.
6. At the same time, do not pour the juice that stands out from the meat. He will become a complement to gravy. Do not wait until the liquid evaporates, otherwise the meat will become tough even after prolonged extinguishing.
7. On a slow cooker, select the “Extinguishing” function, set the time for 1 hour 30 minutes. Due to the fact that chicken stomachs were not pre-boiled, they need more time to cook. Add warm water to the bowl, mix the ingredients. Close the multicooker lid, leave the pair hole in the same way closed.
8. After 50 minutes, open the slow cooker, load the chopped potatoes, salt and continue to simmer the products to the signal about the end of cooking. The dish can be immediately served to the table. Cut fresh vegetables to potatoes with chicken stomachs.

Chicken stomachs with potatoes and sour cream in a slow cooker

You can give the dish a creamy taste using sour cream sauce. It must be added during stewing meat and potatoes. If you replace sour cream with high fat content, then the dish will become more nutritious. Garlic and fresh herbs will enhance the taste of chicken offal.

Prepare such an ingredients by recipe:

• chicken offal - 700 g.;
• medium potatoes - 3 pcs.;
• onions with carrots - 1 pc.;
• sour cream - 100 g.;
• warm water - 200 ml.;
• fresh dill or parsley - 1 bundle;
• butter - 50 g.;
• raw garlic - 2 tooth.;
• seasoning: Curry, paprika and salt - to taste.

Cooking technology:

1. In this recipe, chicken stomachs must be pre -boiled. To do this, they should be cleaned very carefully and rinse. Pour the meat with purified water, salt and put it to cook. You can do this in a slow cooker in the "soup" mode or in a separate pan on the stove. As soon as the water begins to boil, remove the foam. Boil the stomachs for 40-50 minutes. After that, drain the water, cool the meat and cut into strips.
2. Cut the peeled potatoes with a cube. Leave it in water for 10-15 minutes. Remove the husk from the onion, first cut into rings, then quarters. Clean the carrots. Grind it in any way, but in the dish the vegetable will look beautiful in the form of straws.
3. Fry raw carrots and onions for 5 minutes in a multicooker bowl in the "Frying" or "Baking" mode. Since the frying time is small, you can use butter. It will not burn during this time and give the dish a delicate taste.
4. Potatoes and chicken stomachs are loaded into the bowl. Dilute sour cream in warm water, add spices and salt. Pour the sauce to the potatoes with meat and mix well with a spatula. Report the multicooker menu to the “Extinguishing” mode, close the lid. The dish will be enough to prepare 35-45 minutes.
5. Rinse fresh greens with cold water, chop. Peel the garlic and pass through the garlic. 10-15 minutes until the dish is cooked, load the ingredients into the multicooker bowl. Mix the spatula again, close the lid and continue to cook to the signal. At the end of the cooking cycle, rearrange the slow cooker to the “heating” mode. Leave the dish to be saturated with aromas for another 10-15 minutes, then serve to the table.

Chicken stomachs with potatoes and dried mushrooms in a slow cooker

Mushrooms favorably emphasize the taste of chicken. In the dish you can use them in dried form or replaced with champignons. Chicken stomachs themselves are not a fatty product. You can increase the satisfaction of the dish using cream. It will enhance the aroma of mushrooms and chicken - fresh dill.

You will need the following ingredients:

• chicken navels - 0.5 kg.;
• raw potatoes - 3 pcs.;
• cream with fat content of 20% - 100 ml.;
• dried mushrooms - 50 g.
• boiled water - 150 ml.;
• medium -sized onions - 2 pcs.;
• fresh dill - 10 g.;
• olive oil - 15 ml.;
• turmeric, paprika, dry marjoram and salt - to taste.

How to cook stomachs in a slow cooker:

1. Clean chicken offal and rinse thoroughly under running water. It is advisable to do it manually, washing every piece. So sand and other garbage will be able to wash faster.
2. Put the ingredient into a multicooker bowl, pour cold water. Turn on the "soup" mode, close the lid and press the "Start". Cook chicken navels 1 hour 20 minutes. Then drain the water, cool the stomachs and cut into 2-3 parts depending on the size. Lay in a separate container, sprinkle with spices, leave to saturate with aromas for 20 minutes. At this stage, do not use salt, otherwise the meat will quickly become dry. Wash the dried mushrooms thoroughly in several waters, pour boiled water and leave to swell for 30 minutes. After that, remove the mushrooms, cut into strips. Do not pour water from mushrooms, use it as a sauce to the dish.
3. Peel the potatoes, cut in any way (the size of the pieces does not matter). Dear raw vegetable in the water for 10-15 minutes. During this time, excess starch is washed. Cut onion in half rings.
4. Wash the multicooker bowl from the remains of stomach broth, wipe it well with a kitchen towel and install in a slow cooker. Select the "Frying" option. Pour olive oil on the bottom of the container, warm it up and fry the onion to a transparent color.
5. Put the prepared mushrooms in the multicooker bowl, fry for another 5 minutes. If you want to get a fragrant crust on chicken stomachs, then fry them along with mushrooms and onions for 5-7 minutes. Otherwise, add them to the slow cooker with potatoes.
6. Pour the cream into the water where the mushrooms swelled. Put on the fire and warm up. Do not allow boiling the mixture, otherwise the cream will curl up. Put potatoes without water into the multicooker bowl, pour sauce, salt. Mix the mass with a spatula well so that the remaining spices from the meat is evenly distributed to the rest of the ingredients.
7. Close the cover and hole of the multicooker. Install the “Extinguishing” option for 30 minutes and click “Start”. The potatoes will be enough for cooking, and the stomachs were pre -boiled. If you want to get a thicker gravy from the finished dish, then open the holes for the steam while preparing potatoes with stomachs.
8. After the signal, leave the dish to be naked with juices in the "Autopodichery" mode for about 10-15 minutes. During this time, prepare the greens. Wash it, dry it and chop it. Sprinkle the finished dish with dill and serve.

Chicken stomachs with potatoes and tomatoes in a slow cooker

Tomatoes will not only remain the juiciness of chicken offal, but also give sourness to the sauce. Add dried marjoram with basil, and your home will certainly love a dish of chicken stomachs. You can use ordinary tomato paste instead. Only in this case, potatoes with offal will not be so fragrant and lose the taste of fresh tomatoes.

The necessary ingredients according to the recipe:

• chicken offal (stomachs) - 500 g.;
• average tomatoes - 2 pcs.;
• large onions are large - 1 pc.;
• potato tubers - 4 pcs.;
• raw carrots - 1 pc.;
• chicken broth - 200 ml.;
• garlic, bay leaf as a whole, salt to taste;
• dried basil and Mayran, Curry - by a pinch;
• vegetable oil - for frying.

Step -by -step instructions for cooking:

1. Peel the chicken navels, rinse, cut in half and transfer to the multicooker bowl. Pour in purified water, salt and boil for about an hour in the "soup" mode. The cover and hole for the steam must be closed.
2. Strain the broth after cooking stomachs and measure 200 ml. It will make a delicious gravy. Cool chicken offal, wash and dry the multicooker bowl. Clean carrots with onions. Cut the Luchin in half, then each part again in half and then chop in stripes. Cut the carrots in half rings.
3. Clean the potatoes from the skin, cut into large parts. In this recipe, it is important to take into account the size of the pieces of the vegetable, since the stomachs were not cooked long and it is necessary for the tomatoes to prepare well and break up to obtain the sauce. Pour potatoes with cold water for 15 minutes, then drain, rinse the pieces again. So you will remove the taste of starch from the dish.
4. It is necessary to remove the skin from tomatoes, otherwise it will lag behind the pulp of tomatoes during stew and spoil the taste of the finished dish. At the top of the fruits, make 2 cuts on the skin in the form of the letter "X". In a separate container, boil water and lower tomatoes into it for a few seconds. Then take them out with a slotted spoon. After cooling, the skin will be easy to remove.
5. In this recipe, use the pulp of tomatoes in the form of cubes. If you want to remove the seeds, then wipe the tomatoes through a sieve. Only in this case you get a thick mass that will take less time for cooking. Those. You need to reduce the total extinguishing time, but increase it to 1 hour 30 minutes to cook stomachs and cut the potatoes in small pieces.
6. Pour any vegetable oil into the multicooker bowl. Turn on the "Frying" option for 14 minutes. After 2 minutes, the oil warms up, load the onion, fry it for 5 minutes. Then add tomatoes and cook all together until the end of the set time (another 7 minutes). Then switch the mode for “extinguishing”, set the time for 60 minutes.
7. Add raw potatoes, boiled stomachs and carrots in raw form to tomatoes and onions. It does not need to be pre -frying, it is cooked no less tasty. Dissolve the spices in the broth, add dried marjoran with basil. Heat the liquid slightly and pour in a multicooker bowl. The broth must be warm so as not to spoil the surface of the bowl, since it is hot after frying.
8. Mix the ingredients, try the sauce for salt, if necessary, salt more. Do not add salt by eye. Keep in mind that you added it during the cooking of stomachs. Close the lid and a hole for the steam, press the "Start".
9. Peel the garlic from the husk, chop it very finely with a knife. 10 minutes before the end of the cooking time, load the bay leaf and garlic into the slow cooker. Mix the mass well with a spatula, which will make it possible to evenly distribute garlic on the ingredients.
10. Give the finished dish to brew for 15-20 minutes on the Autopodnogne option, then be sure to take out a bay leaf. If this is not done, then the dish will become bitter. Serve stewed potatoes with chicken stomachs with a vegetable salad and fresh herbs.

Chicken stomachs with potatoes and piquant sauce in a slow cooker

The basis of a delicious dish is the sauce. You can give it a piquant taste with soy sauce and spices, and cream will be able to strengthen the chicken aroma. In order for the offal to remain juicy, use different vegetables in the dish, for example, onions and bell pepper.

The recipe will require the following ingredients:

• chicken navels - 500 g.;
• any potato - 3 pcs.;
• bulgarian pepper red - 1 pc.;
• medium -sized rays - 2 pcs.;
• raw carrots - 1 pc .;
• soy sauce is classic - 3 tbsp. l.;
• high fat cream - 150 ml.;
• fresh dill or parsley - 1 bundle;
• chicken broth - 100 ml.;
• garlic - 3 cloves;
• frying oil - how much is required;
• a mixture of seasoning for chicken, salt to taste.

Step -by -step description of the recipe:

1. After cleaning and washing, the chicken stomachs are boiled in salted water for 50-60 minutes. To reduce cooking time, cut the meat into several parts. Strain the broth. You will need 100 ml. For the preparation of sauce. You can additionally cut the navels with stripes or cubes after cooling.
2. Onions with carrots must be cleaned and cut in any way. Wash the bell pepper in running water, dry with paper towels. Cut in half, remove the seeds and a stalk. Grind the pulp of the vegetable with a cube.
3. Cut the potatoes after cleaning in large parts, rinse several times with cold water. Such preparation of a vegetable is necessary to remove the smack of starch at the dish. Heat the vegetable oil in the multicooker bowl at the "Frying" or "Baking" mode. Put the onion first, fry it to obtain a transparent shade, then add the carrots. Fry the vegetables for another 5 minutes. After that, transfer pepper into the bowl and cook all together for 2-3 minutes. Try to stir often a mixture of vegetables so that it does not stick to the bottom of the container.
4. In a separate bowl, mix the broth, soy sauce and cream. Instead of cream, you can use sour cream or mayonnaise. Moreover, the higher the percentage of the fat content of the product, the more satisfying the dish. Add spices to the sauce, try salt. Be very careful with her. Soy sauce itself is salty and remember that you have salt the broth.
5. Turn off the slow cooker. Put potatoes with chopped offal to fried vegetables. Heat the sauce slightly over low heat and pour into the bowl. Mix the mass well for distribution of spices. In the menu, select the “Extinguishing” mode, set the time for 1 hour, close the lid and click “Start”.
6. 10 minutes before the signal, add chopped greens with garlic. Be sure to leave the finished dish under a closed lid for another 10-15 minutes. During this time, the ingredients will have time to eat up with aromas and taste of sauce. Serve to the table with fresh cucumber.

Chicken stomachs with potatoes in a slow cooker - the secrets of experienced housewives

• Some housewives to give softness to the offal pre-boiled them for 20-30 minutes. Then drain the water and add to the multicooker bowl to the rest of the ingredients. This procedure will also reduce the time of cooking.
• To make chicken navels quickly soft, cut them into several parts. But try to make pieces of the same size. So the meat will prepare more evenly.
• To give aroma and taste to chicken meat, put it in spices. But at the same time, the surface of the stomachs should be well dried from excess moisture, otherwise spices will not be able to stick to the surface of the meat. Instead of seasonings, you can use milk or dairy products.
• Potatoes contain a lot of starch. You can remove part of it with a small trick. After you cut the vegetable into pieces, pour it with cold water and leave for 10-15 minutes. Then drain the water and rinse again.
• To get crisp on potatoes during the preparation of chicken stomachs, after washing the vegetable, lay it out on paper towels. They absorb excess fluid, and the surface of the potato will become dry.
• Fresh greens are added to the dish only at the end of its cooking, as it is delicate and can quickly lose shape. A short time is enough for her to give her aroma to the ingredients.
• Instead of ordinary table salt, use a large grinding sea. It contains more mineral elements than ordinary salt. In addition, large crystals gradually dissolve in the dish and evenly saturate it with taste.

You should not avoid such a healthy offal as chicken stomachs for cooking. With proper processing and observing these recipes, you will always have a fragrant and tasty dish for lunch or dinner. Enjoy your meal!

A simple recipe for chicken stomachs with potatoes in a slow cooker, video