Horror with potatoes is one of the popular dishes on the table. Mistresses love to use these ingredients for ease of preparation and a large number of recipes. Modern kitchen technique greatly facilitates the process of cooking any products, but to obtain a delicious dish, it is important to observe not only the recipe, but also properly prepare products.

HORROK WITH POTICAL in a multicooker - preparatory work

• To make the finished dish tasty and fragrant, it is preferably to use a chilled handful. Fresh meat improves its taste after cooking and is better impregnated with the aromas of other ingredients.
• During the purchase of chicken legs, pay attention to the condition of the skin. It should be a homogeneous color without dents and other defects. Be sure to sniff the product. If you feel a sharp and unpleasant odor, then refuse to purchase such a chicken.
• When preparing the dish, you can also use chicken meat in frozen form. In this case, you should defrost the legs in advance. This must be done at room temperature or on the shelf of the refrigerator. Categorically you can not pour chicken with water, especially boiling water.
• Chicken legs can be prepared entirely or divided into parts. Such meat is so universal that any method of heat treatment is suitable for it: cooking, stewing, frying and even steaming.
• Chicken meat is easy to dry even in a slow cooker. Therefore, it is important not only to strictly observe the time of cooking the legs, but also to use additional ingredients to preserve moisture inside the meat. For example, add cream to gravy or cook along with onions and tomatoes.
• You can increase the satisfaction of the dish using a cream sauce. Cream or butter is often used for it. You can also add chicken broth during stew. The skin also increases the oily dish, so you do not need to remove it.
• Before cooking meat, be sure to rinse it with clean water and dry it on paper towels. For a long time, do not leave the legs on the table so that the weathered crust does not appear.
• Choose a variety of potatoes depending on the cooking method. So for extinguishing and cooking, varieties with soft pulp are suitable, and for frying, give preference to hard fruits. When using other vegetables for a dish of legs and potatoes, take into account the time of their cooking.

Horochka steamed with potatoes in a slow cooker - a simple recipe

Chicken meat has delicate fibers, so it is easy to dry. No less delicious the legs are steamed. To give the chicken the aroma, it is necessary to use thick sauce based on sour cream and spices. Additionally, you can cook potatoes with vegetables in a multicooker.

Prepare such an ingredients by recipe:

• chicken meat, legs - 2 pcs.;
• potato fruits - 4 pcs.;
• large onions - 1 pc.;
• raw carrots - 1 pc .;
• olive oil - 15 ml.;
• boiled water - 650 ml.;
• sour cream with a high percentage of fat content - 3 tbsp. l.;
• salt, a mixture of peppers is ground to taste;
• fresh parsley - 10 g.

How to cook a steamer in a slow cooker:

• Cut the peeled potatoes with slices, rinse and leave in water for 10 minutes. Grind the carrots into strips, onions in half rings. In a separate container, mix sour cream with spices.
• Wash the chicken strap, clean the leg well from the films near the joint, cut the fat and tendons. Dry the skin with paper towels. Rub the meat with sour cream on all sides, transfer to the tract to steam to cook.
• Pour olive oil into the bowl. Instead, you can use any other oil except butter, as it will quickly burn. Turn on the slow cooker for the "Frying" mode and warm it well. Then load the chopped carrots with onions. Fry the vegetables for 7 minutes, constantly stirring the mass.
• In this recipe, it is important to correctly calculate the amount of liquid. It is necessary for cooking potatoes and steaming chicken. Therefore, there should be 2 times more water than with ordinary extinguishing in a slow cooker.
• Switch the menu to the option "Parish for steam." Up the bowl load the potatoes, salt, pour boiled water. The liquid must be warm, since the multicooker bowl is hot. In cold form, it will spoil the surface of the container.
• Steam the tray for steaming the tray on top. Open the hole on the lid. Set the time for 40-50 minutes depending on the size of the legs. Close the slow cooker and turn on the cooking.
• Potatoes will have not only the taste of fried vegetables, but also chicken. During cooking, juice from meat will drain into a liquid in which potatoes are cooked and fragrance. At the same time, the chicken can be saturated with the taste of vegetables through steam treatment.
• After the end of the cooking process, you get juicy chicken legs and boiled potatoes with a gravy of fried vegetables. Gently open the multicooker lid, remove the tray. Set aside it to the side and let the meat cool slightly. Put the potatoes along with the gravy in a deep plate, sprinkle with chopped parsley with crushed greens.

HORROK WITH POTART in a slow cooker without frying

The slow cooker is able to prepare for you not only dietary and healthy dishes, but also tasty with rich aromas. Many chicken stew with stewed form with potatoes will appeal to many if they are correctly prepared and adhere to the recipe.

You will need the following ingredients:

• kurita Kurita - 0.5 kg.;
• potato tubers - 3 pcs.;
• boiled water - 150 ml.;
• cream of any percentage of fat content - 75 ml.;
• carrots - 1 pc.;
• butter - 50 g.;
• garlic, dill greens - to taste;
• lover leaves - 2 pcs.;
• salt and seasonings for chicken are to taste.

Step -by -step description of the recipe:

1. Wash the chicken legs well in running water, dry with napkins. Cut excess fat with tendons. Cut the meat into the lower leg and thigh, transfer to a separate container. Add spices without salt, cover with cling film and put in the refrigerator for 30-40 minutes. It is undesirable to use salt in the marinade, as it “pulls” moisture from meat, which will quickly make it dry during cooking.
2. Choose solid varieties so that the pulp does not fall apart during the extinguishing. Peel the tubers, cut largely. Rinse the pieces of the vegetable in several waters, so you will wash off extra starch. Remove the husk from onions. Cut the Luchin in half, then each half into 2 equal parts and chop into strips.
3. Cut the butter into small pieces, transfer to a separate container, melt. Pour in purified water and cream to it, salt. Mix the mixture thoroughly, heat. It is important not to bring the cream to a boil, otherwise they will curl up at high temperatures.
4. Put pickled chicken, onions and potatoes on the bottom of the multicooker bowl. Pour the ingredients with the sauce, put the bay leaf and mix with the spatula. Close the lid on the slow cooker, and leave the hole for the steam open. An excess fluid will evaporate through it, which will make the gravy thick.
5. In the menu, select the “Extinguishing” function. The meat with potatoes will be enough to prepare for 30-35 minutes. Click the Start button. Rinse the fresh greens thoroughly, chop. Peel the garlic and pass through the press. 10 minutes before the sound of the multicooker, load the dill with garlic. Mix the ingredients, close the lid again.
6. After extinguishing, leave the dish in the Autopodichery mode for 10-15 minutes so that the ingredients are saturated with the aromas of spices and greens. Then open the multicooker lid, be sure to take out a bay leaf. If you leave it in the sauce, then a bitter taste will appear. Serve to the table with fresh vegetables.

Horror with crispy crust and potatoes in a slow cooker

Fragrant and crispy crust at chicken Many people like it. Such meat can be cooked in a slow cooker with potatoes. To keep the crust during stew, do not add a lot of liquid to the bowl.

Take such products for 5 servings:

• chicken of the legs - 3 pcs .;
• average potatoes - 5 pcs.;
• any flour - 3 tbsp. l.;
• black pepper ground, turmeric, coriander and salt - to taste;
• carrots with onions are medium - 1 pc.;
• water or cream - 100 ml.;
• any vegetable oil - 3 tbsp. l.

The phased process of making chicken in a slow cooker:

1. Pay special attention to the preparation of chicken legs. For a recipe, choose pieces of small size so that all the meat is placed in a multicooker bowl in one layer. Cut excess skin and fat along the edges.
2. Rinse the legs with cold water, thoroughly blot with wipes or paper towels. It is important to remove excess fluid from the surface of the chicken legs. So the breading will hold better. In a flat plate, mix flour, salt and spices.
3. Peel the potatoes, cut into slices. Since the vegetable will extinguish, you need solid varieties. Rinse the pieces well with water to remove starch and not spoil the dish with this taste. Grind onions and carrots in any way.
4. At the bottom of the multicooker container, pour all the oil at once, turn on the "frying" mode. In the absence of such a function in the menu, you can use "pastries". At this option, the ingredients will also be able to fry.
5. Dip the well -dried chicken into a mixture of flour and spices. Put in one layer on the bottom of the multicooker bowl into a well -heated oil. Leave the meat to fry for 2 minutes, then turn over to the other side and continue to fry the pieces for a couple of minutes.
6. To chicken, load chopped onions with carrots. Now fry the ingredients together for another 2 minutes, but at the same time often mix them together so that the vegetables can evenly fry.
7. On a slow cooker, select the “Extinguishing” mode, set the time for 35 minutes. Download potatoes into the bowl, pour water. Close the lid and the hole for the steam. Excess fluid does not need to be evaporated, since it is so small. Steam inside the bowl should warm the chicken with potatoes.
8. After the signal of the end of the extinguishing, do not immediately open the lid. Leave the slow cooker closed for another 7-10 minutes. Serve a dish with a salad of fresh vegetables.

HORROK WITH POTARTS AND TOMET SUCE in a slow cooker

The pulp of tomatoes, like onions, retain chicken juice. Tomato sauce can be a good substitution of cream during extinguishing. To enhance the taste of other ingredients, use fresh fruits of tomato. You can replace them with tomato paste, but in this case add more aromatic spices.

List of the necessary products according to the recipe:

• fresh chicken, ham - 3 pcs .;
• large potatoes - 2 pcs.;
• medium -sized tomatoes - 2 pcs.;
• raw carrots and onions - 1 pc.;
• bulgarian pepper of any color - 1 pc.;
• purified water - 100 ml.;
• greens of parsley and dill - 15 g.;
• olive oil for frying - 2 tbsp. l.;
• spices for chicken, salt - to taste.

Step -by -step instructions for cooking dishes in a slow cooker:

1. First of all, prepare a turnout. Wash them with cold water, cut the veins and excess part of the skin, cut the meat in pieces. Put on paper towels and let the chicken dry out of excess moisture. Then transfer it to a separate bowl, pour spices, mix well and put it in the refrigerator for 30-40 minutes.
2. In the meantime, do vegetables. Peel the potatoes, cut into pieces. Be sure to pour cold water, so the vegetable will not darken and excess starch is washed. Clean the carrots and onions, cut into a cube. Wash the sweet pepper, wipe with wipes. Cut the vegetable in half, cut the seeds and the stalk, then cut into strips.
3. Tomatam should pay special attention, since they need to remove the skin from them. At the top of each fruit, make an incision. Bring the water to a boil, remove from heat and lower the tomatoes into it for a few seconds. Remove the vegetables with a slotted spoon, let cool a little and remove the peel with your hands. Cut the pulp with a cube.
4. Heat the olive oil in a multicooker bowl in the "Frying" mode. Put the onion first, fry it to a transparent shade, then add carrots with pepper and fry vegetables for 5 minutes. After that, load the tomatoes and cook them for 7 minutes. During this time, tomatoes will release juice, the pulp will become soft and you will get a sauce.
5. Report the multicooker menu to the “Extinguishing” mode, set the time for 45 minutes. Put chicken and potatoes into the bowl, pour warm water, add salt. With a special spatula, mix the ingredients with each other, close the lid and press the “start”.
6. After cooking, let the dish brew. To do this, use the "Autopodichev" mode for 7-10 minutes. The multicooker cover should be closed. Put the finished dish on a plate, sprinkle with chopped herbs.

HORSHOOK WITH POTAS AND EARPARAS IN THE MOLLOWER

To prepare a delicious dish from chicken legs, use other vegetables with potatoes. For example, add eggplant. They are juicy and, with proper processing, mushrooms can recall.

The ingredients on the list:

• kurin -Kurin with leather - 500 g.;
• medium potatoes - 4 pcs.;
• small eggplant - 2 pcs.;
• onions and raw carrots - 1 pc .;
• fat cream - 200 ml.;
• any vegetable oil for frying;
• ground mixture of peppers, salt to taste;
• fresh greens and garlic.

The process of cooking chicken in a slow cooker:

1. Rinse the chicken, remove the film on the leg and cut the fat. Divide the legs into a lower leg and hip. Dry each piece with paper towels and roll in spices, leave for 15-20 minutes to pickle. Peel the carrots, cut into strips. Grind the onion in half rings.
2. Remove the peel from potatoes, cut into large parts. Pour cold water, leave for 10 minutes, then rinse thoroughly. This procedure will remove starch from the surface of the pieces.
3. For the recipe, you need to take young eggplant. They have a delicate pulp and a smaller amount of seeds. Therefore, the middle does not need to be cut. Peel the vegetable, cut the pulp with a cube. Now you need to remove bitterness from eggplant, otherwise you will ruin the taste of the dish. To do this, transfer the chopped vegetable into a sieve, salt, mix thoroughly with your hands. Leave for 5-7 minutes, then rinse with cold water. Leave the pulp in a colander so that the entire excess glass liquid. This is important, since water will create spray when in contact with hot oil.
4. Open the slow cooker, turn on the “Frying” or “Baking” option. Pour 2 tbsp to the bottom. l. Oils, wait until it heats up well, load the eggplant. During frying, juice from the vegetable will appear. You need to cook eggplant until the moment when the liquid is completely evaporated. It will take you about 5-7 minutes. Stir the vegetable in the bowl as often as possible.
5. Then add the onion with carrots and fry them for 5 minutes with the eggplant. After that, rearrange the slow cooker to the “Extinguishing” option. Download chicken and potatoes into the bowl. Heat the cream, but do not boil. Pour them into the bowl, salt the ingredients and mix them well with each other. Set the time for 40 minutes and press the "Start".
6. Greens must be washed, put on a kitchen towel for drying. Then cut it large. Peel the garlic and chop with a knife. Half an hour after the start of the extinguishing, open the lid, add the garlic with herbs and close the slow cooker again. Wait for the sound signal, then serve to the table.

Baked ham with potatoes and cheese in a slow cooker

Many housewives love to cook casseroles from chicken and potatoes. Such a dish can be cooked in a slow cooker. But to obtain a fragrant crust, it is important to take into account the recipe and technology. To enhance the taste, use fragrant spices.

List of ingredients for 5 portions:

• chicken strap small - 3 pcs .;
• medium -sized potatoes - 6 pcs.;
• butter - 50 g.;
• solid cheese of any variety - 250 g.;
• parsley - to taste;
• cream with any percentage of fat content - 170 ml.;
• salt with spices - to taste.

The process of cooking casserole in a slow cooker:

1. Rinse the legs, cut the fat with the veins and remove the bones. Beat the chicken slightly with a kitchen hammer. Peel the potatoes, cut into circles and rinse well in cold water. Grate hard cheese on a coarse grater. Rinse the greens, chop finely.
2. Lubricate the multicooker bowl with butter, lay half the meat on top, then a layer of potatoes. Sprinkle with herbs and grated cheese. Loose the remaining chicken, potatoes and cheese on top.
3. Mix the cream with salt and spices, pour the ingredients. It is necessary to prepare the casserole on the option “casserole” or “baking”. Since the meat is cut into pieces, it will be enough for it 40 minutes to cook. After the signal, leave the dish on the heating for another 20-30 minutes. Serve with fresh or pickled vegetables.

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

• The secret of a successful and tasty dish is not only high -quality products, but also small tricks. Carefully study them and be sure to put them in practice. When pickling chicken, it is important to dry the skin well after washing. So spices will be better off on the surface of the pieces. Leave the chicken to soak in the tastes and aromas of seasonings in the refrigerator, after covering it with cling film.
• To avoid the taste of starch in the dish, wash the chopped potatoes well in cold water. To obtain crispy crust on the surface of the vegetable, be sure to dry it from excess fluid.
• You can reduce the fat content of the dish when using legs without skin. Dietary dishes are obtained from this type of meat. Also, instead of cream, use tomato sauce or replace with boiled water.
• To reduce the time of cooking chicken legs in a slow cooker, cut them into pieces. At the same time, adjust the time of cooking potatoes and the size of its pieces.
• You can strengthen the aroma of spices and soak them with a hammer with potatoes as if you use a baking sleeve. Do not be afraid to cook in a slow cooker with it. The bowl warms up throughout the volume, which makes it possible to evenly prepare the ingredients inside the sleeve.
• Fresh greens are loaded into a slow cooker a few minutes before the end of the cooking time. Since it has a delicate structure, it loses its shape with prolonged preparation.
• Fresh seasonings, such as garlic, are added only at the end of the preparation of potatoes with legs. Garlic quickly burns out and acquires a bitter taste, which can spoil the dish.

Using a slow cooker, you can easily prepare a hammer with potatoes. To make the dish fragrant, do not be afraid to use spices and other vegetables. The main condition for making a delicious dish is compliance with the recipe. Enjoy your meal!

Chicken -cuts with potatoes and soy sauce in a slow cooker, video