Chicken fillet refers to low -fat meat, which can be used for the children's menu. Also, this part of the carcass is preferred by those who are on the diet. To prepare a full dish, add potatoes to the chicken. A slow cooker will help you cook juicy meat with vegetables.

Chicken fillet steamed with potatoes in a slow cooker

The recipes for steam preparation today are popular not only for those who are on a diet, but also who monitors their health. One of the simple and satisfying dishes that can be prepared in a slow cooker is potatoes with chicken. Use chicken fillet, as it is quickly prepared and the most tender among other parts of the carcass.

For 6 servings you will need the following products:

• young potatoes - 1.5 kg.;
• chicken of the file part - 1 kg.;
• onion onion - 2 pcs.;
• young garlic - to taste;
• parsley, dill or cilantro - to taste;
• salt, spices for potatoes, carry and black pepper - as much as you need.

How to cook chicken fillet with potatoes in a slow cooker:

1. For the recipe, it is best to use chilled meat, as it is more juicy. But if you have a frozen chicken, then before cutting it should be thawed at room temperature. Wash the meat. In the file part there are veins, they must be carefully cut out, like a film on top of each piece. Be sure to get wet with a paper towel to remove excess moisture.
2. Cut the meat in small pieces with a thickness of more than 1 cm. Transfer the fillet into a deep dish, add spices, but without salt. A mixture of carry spices and black pepper in hammer is well suited to chicken. Mix your hands well, spices should evenly cover the meat. Put the container in the refrigerator for a couple of hours.
3. Now take care of vegetables. Peel the potatoes with onions. Cut one beam coarsely, half rings are suitable. Cut the potatoes with slices and pour water. After 15 minutes, change the water, leave for a couple of minutes and then remove it from the liquid, let it dry. This procedure will allow to wash away potato starch, which will not go into the dish.
4. Leave the second beam in general. Put it in a multicooker bowl, add potatoes to it. Pour water from the calculation for 30 minutes of steaming in your multicooker model. Salt the water, pour spices for potatoes to your liking.
5. Mix the lined fillet with chopped onions, transfer to the container for steamed. Salt the meat on top, install the tray on the multicooker bowl. Regardless of the brand of the multicooker, the hole on the lid should be open so that the steam can calmly exit during cooking.
6. Set in the multicooker menu mode "Warfrower". Since the file part of the chicken is used, it will be enough for it for half an hour to cook. Potatoes will also have time to cook during this time. After the signal, carefully open the lid, remove the tray and take out the potatoes. Put it on a plate, add a chicken with onions on top, sprinkle with chopped herbs and young garlic.

Chicken fillet with potatoes and other vegetables in a slow cooker

Potatoes with chicken are often prepared by housewives for lunch or dinner. You can diversify the everyday dish if you add other vegetables to these ingredients, such as carrots, onions, zucchini or eggplant. As a sauce, you can use tomatoes, which will also retain the juiciness of meat during stew. Preparing this dish will take 2 hours, but your time will take only 20 minutes, the rest will prepare a slow cooker.

The number of ingredients for 6 servings:

• chicken chicken fillet - 0.5 kg.;
• medium -sized potatoes - 5 pcs.;
• young zucchini - 1 pc.;
• ripe tomatoes - 3 pcs.;
• carrots and onions - 1 pc. medium size;
• raw sliced \u200b\u200bgarlic - 2 pcs.;
• vegetable oil: olive or sunflower - 3 tbsp. l.;
• salt, a mixture of peppers with peas to taste;
• boiled water - 1 multistakan;
• fresh parsley is to taste.

How to cook vegetable stew with chicken fillet in a slow cooker:

1. Chicken meat before extinguishing should be prepared. If the fillet is bone, then cut it. Remove all the veins at the same time. Cut the film on top, as it can ruin the dish. Rinse and dry the meat. To quickly remove excess moisture, use paper towels or napkins.
2. Grind a mixture of peppers with peas in a mortar, add peeled garlic and rub it well with seasoning. Cut the meat into strips or a large cube, add spices with garlic to it. With your hands, evenly distribute the mixture along the chicken, cover the container with cling film and set aside for 30-40 minutes for pickling.
3. During this time, get the preparation of vegetables. According to the recipe, use young zucchini fruits, since its pulp is soft and does not contain large seeds. You can also not clean the peel, because it is delicate and will not spoil the taste of the dish. Cut the zucchini in half, then chop into a cube. Leave in a deep plate so that excess juice from the vegetable can drain.
4. Clean onions with carrots, cut into a cube. It is necessary to remove the skin from tomatoes, otherwise it will exfoliate from the pulp and give the dish an unpleasant taste. To do this, make 2 small cuts one above the other above the other, lower the tomatoes into boiling water for 7-10 seconds. Then take out a slotted spoon, cool and cut the pulp with a cube.
5. Remove the peel from potatoes, also cut into a cube. In stew, it is important to cut all vegetables in the same shape so that the dish looks beautiful. Be sure to rinse the chopped vegetable in several waters for washing starch. Then put it on the napkins. On dry potatoes, a delicious crust will form faster.
6. Fragrant gravy will turn out if you pre -fry vegetables. Therefore, first use the "Frying" program or the Option "Baking". So that the vegetables do not immediately burn, add them only to hot oil.
7. First, fry the onion cubes in the multi -made until a transparent shade at the vegetable is obtained, then load the carrots. Fry the ingredients together for 5 minutes. After that, add zucchini with tomatoes. Fry them with onions and carrots is necessary for 7-10 minutes. In this case, the juice that will be allocated, do not merge, it will serve as an addition to the gravy. This time is enough for the tomatoes to soften slightly. Frequently stir the ingredients to obtain the same fry.
8. Chicken fillet does not need to be frying first, use it raw. But in this case, there will be no crust on meat in the finished dish. Report the function in the menu to “extinguish”, set the time for 60 minutes. Pour the meat and potatoes to vegetables, pour hot water. To make the dish more satisfying, use meat broth instead of water.
9. Close the cover on the technique. If you want to cook thick stew, then open a pair hole. So the excess liquid evaporates faster. Otherwise, the gravy will remain liquid. In any way, the sauce for stewed meat will be saturated.
10. 10 minutes before the preparation of the dish, load fresh greens, mix the stew and cook to the signal. You can serve the dish immediately after stewing. Pickled vegetables or fresh cucumber are well suited for him.

Chicken fillet Curry in general with potatoes in a slow cooker

The recipe for making curry is quite simple. Its main feature is a mixture of spices. In this dish you can use any meat and even fish. But the most delicate dish is obtained only from chicken breast that is prepared in general. You can use a slow cooker for cooking.

List of ingredients for chicken Curry:

• the chicken breast is double - 1 pc. (700-800 g.);
• young potatoes - 7 pcs.;
• mushrooms of champignons - 150 g.;
• dried tomatoes - 15 g.;
• cherry tomatoes for serving - 6 pcs.;
• curry Pasta - 1 tsp;
• olive oil - 2 tbsp. l.;
• garlic and pepper chili fresh to taste;
• onion green, dill to taste;
• soy sauce can be with mushroom taste - 2 tbsp. l.;
• fresh rosemary, thyme - by twig;
• a mixture of 5 peppers with peas, sea salt - to taste.

How to cook carry with chicken fillet in a slow cooker:

1. Prepare chicken breast. According to this recipe, it does not need to be cut, it will be sufficiently divided into 2 parts. Remove the film from the surface, carefully cut the veins so as not to damage the meat. Wash each piece with cold water, then thoroughly dry with wipes. The degree of penetration of the marinade depends on how much the surface of the fillet will be dry.
2. In a deep container, mix the ingredients for the marinade. Pour olive oil, add chopped chili pepper without seeds to it, along a twig of fresh rosemary and thyme, finely chopped garlic and a mixture of peppers with peas. Do not add salt, otherwise the meat will be dry, since this seasoning can stretch moisture. Mix the marinade, put the chicken in it and leave to marinate the meat for 2 hours in the refrigerator.
3. For this dish, use young potatoes of small size. The peel from it is quickly removed with a conventional scrap or surface of a knife. In addition, the vegetable can be left in general, as it is quickly prepared. Be sure to rinse the tubers in cold water several times to remove excess starch.
4. Wash the champignons in running water from the remains of sawdust, cut the plates along the legs. Remove the dried tomatoes, let the click drain, cut the fruits into quarters. Do not use too many tomatoes in the dried state, since the vegetable in this form is very aromatic.
5. Rinse fresh greens, dry and cut coarsely. Turn on the multicooker on the “Frying” option. Before using Curry paste, it should be carefully warmed up so that the aroma of spices opens. Therefore, put Carry on the bottom of the multicacha and fry it for 5-7 minutes, constantly mixing. After that, pour soy sauce and dissolve the paste well in it. Warm up the mixture for 3 minutes.
6. After that, switch the menu to the pilaf or “porridge” program. Upload the chicken fillet along with the marinade in the bowl, add potatoes and champignons. Then pour fresh greens. It is not necessary to mix the ingredients, since the meat must be fried from below and soaked in spices of Curry. Run the slow cooker for 1 hour. After 40 minutes, open the lid, mix the contents and prepare the dish in a closed multicooker to the signal. Serve the chicken Curry along with cherry tomatoes.

Chicken fillet with potatoes in a slow cooker with tomato paste and noodles

Potatoes and chicken are well combined to taste with bell pepper and carrots. If you add a radish to the dish, then you will get a real lagman with chicken. You can serve it with any pasta or home noodles. For a piquant taste, use fragrant spices and greens, for example, cilantro.

List of recipe ingredients for 6 servings:

• chicken breast - 0.5 kg.;
• large tubers - 3 pcs.;
• average carrots - 1 pc.;
• sweet yellow pepper - 1 pc.;
• onion or any purple-1 pc.;
• white radish - 50 g.;
• garlic cloves - 2 pcs.;
• tomato paste - 30 ml.;
• frying oil - 3 tbsp. l.;
• noodles or spaghetti - how much is required;
• any greens - 1 bundle;
• salt, paprika, pepper is ground, pepper with peas to taste.

A recipe for potatoes with chicken fillet in a slow cooker:

1. This recipe involves the same cutting of all ingredients, so immediately decide: you will cut products with a cube or straw. Wash the chicken breast, cut the veins and remove the film. Fat on the edges of the fillet can be left. Dry the meat and cut.
2. For the beauty of the dish, use the ingredients of different shade. For example, take a onion or purple, and Bulgarian pepper is yellow. Such vegetables will be excavated against the background of white radish and potatoes.
3. Peel the onions and carrots, cut into a cube. Rinse the pepper before cutting and remove the membranes with seeds from it. From the radish, remove the skin and also finely cut into cubes. Put it into a deep container, salt, mix. Leave the vegetable in a warm place so that it let the juice and get out of bitterness.
4. Cut the peeled potatoes in half and then in the form of a cube. Pour it with cold water so that the liquid completely covers the vegetable. After 15 minutes, change the water and then, after 5 minutes, drain it. So you will wash the potatoes from starch.
5. At the "Frying" or "Baking" program, warm the vegetable oil, then load the onion with carrots. Fry the vegetables until golden shade. Fry with an open multicooker lid and constantly interfere with the ingredients.
6. Turn the chicken to the fried vegetables. It should be frying until a white shade appears, it will take about 10 minutes. After that, select the Extinguishing program. Add potatoes, radish and bell pepper to the ingredients in the bowl.
7. Dilute tomato paste with a small amount of water, add salt and spices. Mix the mass, pour in the multichan. Pour boiling water. Its amount should completely cover vegetables with meat. Mix the contents with a spatula and close the lid.
8. Stew the dish for 1 hour. After 40 minutes, load finely chopped greens with garlic. Cook to the sound signal. In a separate pan, weld spaghetti or noodles. As soon as pasta is ready, connect them with stewed vegetables and chicken fillet. If this is not done right away, then the pasta will quickly stick together. Serve as a separate dish.

Chicken fillet baked with potatoes in a slow cooker

If you do not like stewed dishes, then prepare a casserole with a delicious crust of cheese. The slow cooker is ideal for baking, as it will save the meat with juicy, and the potatoes will not boil in it. Additionally, use the mayonnaise for sauce, which will combine all layers of casserole.

The list of necessary ingredients for 6 servings:

• chicken fillet - 0.6 kg.;
• average potatoes - 7 pcs.;
• ripe tomatoes - 3 pcs.;
• onions-1 stem;
• hard cheese of any variety - 200 g.;
• olive frying oil - 2 tbsp. l.;
• fat mayonnaise - 3 tbsp. l.;
• salt, a mixture of seasoning for chicken - to taste.

How to prepare a casserole with potatoes and chicken in a slow cooker:

1. Wash the breast and cut the veins with a film. Cut the fillet with a cube, dry it from moisture, salt and mix with a small number of spices. Cut the onions, cut it with rings, fry it in olive oil for 3 minutes at the Frying program.
2. It is important not to fry this type of onion for a long time, since it is the most tender compared to other varieties. Download the chicken to the onion, mix and fry for 10 minutes. Fry the onion first, and not vice versa. The oil is saturated with the taste of the vegetable and nourishes the meat with its aroma. From this the taste of the dish will become more appetizing.
3. Put the fillet with onions into a separate plate, turn off the slow cooker. Peel the potatoes and cut into circles. Rinse with cold water, dry well with paper towels. Then add mayonnaise with spices, mix.
4. Pour 1 tbsp to the bottom of the bowl. l. Oils, lay out a layer of potatoes, then load half of the chicken with onions. Rinse the tomatoes, wipe with wipes, cut into rings. Put the third layer in the bowl from tomatoes. Put circles of potatoes on top of the tomato and then the rest of the chicken. The last layer should be made of grated cheese.
5. Close the slow cooker, rearrange the “baking” or “baking” on the program. Bake a dish for 50 minutes. After the end of the program, check the readiness of the potatoes and if it is still raw, then prepare another 10 minutes in the indicated mode. Serve the casserole in layers by laying a small part of it on a plate.

Using a slow cooker, you can easily prepare any dish of potatoes and chicken fillet. For the meat to remain juicy, and the potatoes do not boil, clearly follow the above recipe. Only in this case you will always get a delicious and aromatic dish. Enjoy your meal!

Stew chicken fillets with potatoes in a slow cooker, video