Any dish can become tastier, more interesting and original if you choose the right sauce for it. The ways of preparing a variety of gravy simply cannot be counted, in our article we have selected for you some recipes for sauces in a slow cooker.

Plum sauce in a slow cooker

A piquant casket of cherry plum used in this dish is remarkably complemented by the taste of fried meat or fish. To prepare plum sauce in a slow cooker, you will need the following ingredients:

• cherry plum - 1 kg;
• water - 100 g;
• mint - 1 bundle;
• sharp red pepper - 1 pc.;
• basil - 1 bundle;
• parsley - 1 bundle;
• dill - 1 bundle;
• the seasoning "hops-suns"-1 tsp;
• ground coriander - 1 tsp;
• garlic-4-5 cloves;
• salt, sugar - to taste.

Method of preparing plum sauce in a slow cooker:

1. If you make a pitch sauce in order to subsequently preserve it for the winter, then first prepare jars with lids. Wash them in clean water and sterilize. Leave them on a clean towel to cool and take care of the sauce.
2. Rinse the cherry plum under the tap and put in a multicooker container. Pour in the water, turn on the “Extinguishing” option and prepare the plums for 30-40 minutes until they become completely soft. After that, remove the cherry plum and grind it through a small sieve.
3. Put the resulting puree in the bowl again and simmer in the same mode for another 5-7 minutes. Add salt, sugar and spices to the dish, mix the mass.
4. Wash the parsley, dill, mint and basil under running water thoroughly. Chop the greens as smaller as possible and connect to plum puree.
5. Remove the husk from garlic, pass the cloves through the press. Clean sharp pepper from the core and seeds, then finely cut it. Put the products in the dish and mix everything well. Cook the sauce in the slow cooker for another 10 minutes, then turn off the device, pour the mass into jars and roll up.
6. Put canned food in a dark place, turning them down and covering them with a warm blanket. When the banks cool down, take them for storage.

Chicken sauce in a slow cooker

This popular dish is customary to eat hot. You can make such a sauce in a slow cooker from absolutely any parts of a bird. In our recipe, we will use chicken breast. So, here is a list of products that you will need to prepare such a sauce in a slow cooker:

• chicken breast - 1 pc.;
• poultry broth - 1 cup;
• wheat flour - 2 tbsp;
• onions - 2 pcs.;
• sour cream - 150 g;
• carrots - 1 pc.;
• butter - 50 g;
• salt, spices - to taste.

Let's look at the process of making chicken sauce in a slow cooker in stages:

1. Wash the chicken under the tap and remove the skin from the chest. Separate the meat from the seed and cut it into small cubes.
2. Clean the onion with carrots. Grate the carrots on a fine grater, finely chop the onion.
3. Turn on the slow cooker and activate the option “Baking” or “Frying”. Put the butter in the bowl, and when it melts, put the meat cube in the container and fry them for 10-15 minutes.
4. When the chicken is subcutaneous, add crushed vegetables to it, mix the ingredients and continue to prepare the sauce in a slow cooker for another 10 minutes.
5. In a separate bowl, mix the broth and sour cream. Add a little flour to the liquid and stir it so that there are no lumps left. When the onion with carrots becomes soft, pour the resulting mass into the container with the dish, mix everything thoroughly, salt and pepper to taste.
6. Put the “extinguishing” mode on the control panel and cook chicken sauce in a slow cooker for 30-40 minutes.
7. When the ending of the program sounds, turn off the device and let the dish brew under the closed lid for another 15 minutes.

You can eat a rich and hearty chicken sauce with a side dish of any cereal, as well as serve with vegetables.

Cucumber sauce in a slow cooker

This sauce has a rather original taste and at the same time it goes well with various meat dishes. To cook cucumber sauce in a slow cooker, stock up on the following products:

• fresh cucumbers - 2 kg;
• tomatoes - 1 kg;
• sunflower oil - 150 ml;
• garlic-6-7 cloves;
• salt, sugar, pepper - to taste;
• dill greens - 1 bunch.

Consider the process of making cucumber sauce in a slow cooker in stages:

1. Put a pot of water on the stove when it boils, immerse tomatoes in boiling water for 2-3 minutes. Then remove the vegetables and dip them in cold water. Remove the skin from tomatoes and twist them through a meat grinder.
2. Pour the tomato into the multicier container, add sunflower oil. Activate the “Extinguishing” program on the control panel and cook the sauce in the slow cooker for at least half an hour, during which time the tomato should become thicker.
3. Wash the cucumbers and cut the peel from them. Grate vegetables on a coarse grater. Peel the garlic and pass through the press. Add the ingredients to the tomato, salt, pepper and suck the mass to your taste. Stew the sauce in the slow cooker for another 15-20 minutes.
4. At this time, rinse the dill greens under the tap and chop it. At the end of cooking, pour the greens into a multicier bowl, turn off the device and leave the mass under a closed lid for another 30 minutes.
5. The sauce is quite a lot, so part of it can be preserved. To do this, wash and sterilize the container, pour the mass into banks and roll up.

Ajika in a slow cooker

Acute adjika gives a piquant taste to dishes of meat and fish, and best of all this sauce is combined with a hot aromatic barbecue. To cook adjika according to our recipe, you will need:

• tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• garlic - 2 heads;
• carrots - 0.5 kg;
• sharp pepper - 5 pcs.;
• vegetable oil - 100 g;
• apples - 3 pcs.;
• salt, sugar - to taste.

Let us consider in more detail the process of making this sauce in a slow cooker:

1. If you are going to preserve adjika, then first prepare the dishes. Wash the cans thoroughly with lids, sterilize them and leave to cool on the table.
2. Boil water on the stove and dip the tomatoes in boiling water for 2-3 minutes. Then lower the fruits into cold water, and then remove the skin from them. You can not remove the film from tomatoes, but in this case, Adzhik will not turn out so gentle.
3. Clean and wash all other vegetables, as well as apples. It is advisable to cut the peel from apples. Skip the products through a meat grinder, put the resulting mass into the bowl of the device. Add salt, sugar and a little vegetable oil. Activate the “Extinguishing” option and prepare the sauce in the slow cooker for 1 hour.
4. Remove the husk from garlic and pass the cloves through the press. About 5 minutes before the end of the cooking process, add garlic to Adjika.
5. Pour the finished sauce into jars and roll up. Put canned food in a dark place, wrapping with a warm blanket or blanket. After a day, remove storage cans.

Cheese sauce in a slow cooker

Cheese sauce is a wonderful addition to a variety of side dishes. It harmonizes with paste or rice especially well. To prepare such a sauce in a slow cooker, you will need the following products:

• solid cheese - 200 g;
• cream - 250 g;
• meat broth - 250 ml;
• flour - 1 tbsp.;
• butter-50-70 g.

Method of preparing cheese sauce in a slow cooker:

1. Turn on the slow cooker and select the “Frying” or “Baking” mode among the list of programs. Put the butter in the bowl and wait for it to melt. Then pour flour into it and mix the ingredients thoroughly. After that, turn off the slow cooker and start preparing other products.
2. In two different containers, heat the cream and broth to approximately the same temperature as the oil in the slow cooker. Turn on the device again and activate the previous program. Constantly stirring the mass, pour broth and cream into the multicooker bowl. Continue to interfere with the sauce until it starts to boil. After that, close the lid, transfer the equipment to the “Extinguishing” program and prepare the dish for 5-7 minutes.
3. At this time, grate hard cheese on a fine grater, connect it with the rest of the ingredients and continue to cook the sauce in the slow cooker for another 10-15 minutes. During this time, the cheese should completely melt. If you want to give the dish a spicy note, add a small amount of grated nutmeg to it.
4. When the sauce in the slow cooker is ready, you can put a little more butter in it - this will give an additional taste and will not allow the cheese mass to be covered with a crust during the solidification process.

I would like to add that such a sauce is best consumed in hot form. If the dish has cooled before serving on the table, just heat it again.

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