Much has been written about the benefits of breast. Everyone knows that this is not only tasty, but also healthy meat.
To cook a breast in a slow cooker is very simple, while you can do your own thing and not worry that the meat is burnt or overdried.
Breast in a slow cooker - basic principles of cooking
Breast can be baked, boiled, stewed or steamed. The meat prepared in the latter way is especially useful, since it retains the maximum amount of nutrients.
Breast in a slow cooker is prepared with various sauces, because it goes well with any products.
Also, a breast in a slow cooker can be prepared with vegetables, mushrooms, rice or fruits.
The breast is washed under the tap and dried with disposable towels. Prepare it according to the recipe whole, or cut into pieces. Breast can be pre-marinated to make the meat juicier, and its taste has become even more saturated.
Recipe 1. Chest in a slow cooker, baked
Ingredients
chicken breast - 1 pc.;
spices for chicken;
pepper and salt;
olive oil.
Cooking method
1. Thoroughly rinse the breast and dip it with disposable towels. Make an incision in the middle, salt and pepper. Rub the whole piece with chicken spices.
2. Lubricate the bowl with butter, lay the chicken. We turn on the Baking program for a quarter of an hour. Turn the meat over and set the same mode for the same time. Serve the baked breast with a side dish of vegetables.
Recipe 2. Braised breast in a slow cooker
Ingredients
a pound of chicken breast;
garlic - 2 cloves;
sour cream - 100 g;
pepper and salt;
onion head.
Cooking method
1. Under the tap, rinse the breasts, dry them slightly with a disposable towel and cut into small slices. Peel the onion, rinse and chop in half rings.
2. Coat the crock-pot with oil inside, transfer the meat into it, lay the onion on top. Turn on the "Baking" mode, set the timer for ten minutes. Cook the allotted time by stirring with a wooden spatula.
3. Then turn on the Extinguishing program, and set the timer for 20 minutes. Add sour cream mixed with crushed garlic and spices to the meat, mix everything, close the lid and cook until the timer is turned off. Put the meat on a dish and sprinkle with finely chopped garlic.
Recipe 3. Turkey breast in a slow cooker with Salsa sauce
Ingredients
four turkey breasts;
salt and ground pepper;
a tomato;
60 ml of wine vinegar;
three bell peppers;
120 ml of olive oil;
chili pepper pod;
two cloves of garlic;
onion head.
Cooking method
1. Mix in a deep bowl four tablespoons of olive oil with vinegar, gradually add ground pepper and salt. We clean the garlic, grind it through a garlic squeezer, put it on a plate. Scald the tomato with boiling water and peel the skin. Grind it into a small cube. My bell pepper and clean the seeds. Add all the chopped vegetables to a plate with oil and vinegar. We clean the onion and chop it finely with a knife. We clean the pod of chili from the seeds and cut into strips along. We shift everything to vegetables. Mix and leave for a quarter of an hour.
2. Rinse the turkey breast and dry with a disposable towel. Cut the meat into small slices. We turn on the slow cooker for the "Frying" program and heat the oil. Fry the turkey breast in it, salt, pepper and season with caraway seeds. When the meat is evenly covered with a golden crust, switch the multicooker to the "Extinguishing" mode and continue to simmer another ten minutes.
3. Put the finished breast on a plate and pour with Salsa sauce.
Recipe 4. Breast in a slow cooker with potatoes, under a cheese crust
Ingredients
chicken breast - three pcs.;
large onion head;
60 g mayonnaise;
potato - six tubers;
pepper, spices and salt;
cheese - 150 g;
fresh greens - a bunch.
Cooking method
1. Wash the breast, dry it slightly and cut into small pieces. Each beat, pepper, salt and season with spices. Peel, rinse and chop finely with a knife. Put it in the meat, add mayonnaise and mix. Marinate the meat for several hours.
2. Lubricate the bowl generously with oil and transfer the meat into it. In a steaming container, lay the peeled, washed and sliced potatoes. Set the mode "Frying" for five minutes, and stirring constantly, fry the meat.
3. Then turn on the "Extinguishing" mode, set the timer for 20 minutes. Place a container of potatoes on top and cook for a quarter of an hour. After this, transfer the potatoes directly to the meat, sprinkle with grated cheese on top and continue to stew. Arrange the breast and potatoes in plates and sprinkle with fresh herbs.
Recipe 6. Chest in a slow cooker baked with mushrooms
Ingredients
chicken breast - 600 g;
champignons - 300 g;
salt and pepper;
onion head;
sour cream - 50 g;
carrot;
flour - 50 g;
butter is a small piece.
Cooking method
1. Put the mushrooms in a colander and rinse under the tap. Wash and dry your breast. Cut the meat and mushrooms into slices. Peel the carrots and onions, and chop: carrots in thin strips, onions in half rings.
2. Turn the multivar into the “Baking” program, and set the temperature mode to 160 C. Put the butter in a bowl and pass the onions and carrots in it until soft. Then put the mushrooms and chopped breast and cook for another five minutes.
3. Gradually introduce flour into the sour cream and dilute with a small amount of water to obtain the consistency of liquid sour cream. Pour the meat and mushrooms with this mixture and mix. Close the lid and simmer another 20 minutes. Put the prepared meat on a wide dish and sprinkle it with chopped parsley.
Recipe 7. Breast in a slow cooker in wine sauce
Ingredients
4 chicken breasts;
150 g sour cream;
olive oil - 50 ml;
lemon juice;
onion head;
parsley greens;
flour - 50 g;
salt and ground pepper;
250 ml of white wine;
a glass of chicken broth.
Cooking method
1. We wash the breasts under running water and dry them with a disposable towel. We cut the meat into large enough slices. We clean the onion and chop the small cubes.
2. Pour olive oil into the bowl and spread the slices of the breast. Salt and pepper. Set the "Fry" mode and fry on both sides. Then put the fried meat on a plate, and pour the chopped onion into the multicooker bowl. Fry it until soft, add a little flour and pour the broth and wine. Boil the sauce until thickened. Then add sour cream and cook for another five minutes. The sauce should have a creamy consistency. Pepper and salt.
3. Put the slices of brisket on a plate and pour over the cooked sauce. We decorate the dish with slices of sweet pepper and sprigs of parsley.
Recipe 8. Breast in a slow cooker for a couple
Ingredients
four chicken breasts;
soy sauce - 50 ml;
salt and seasoning.
Cooking method
1. Wash your breasts under running water, soak each with a disposable towel. Season and season the meat with salt.
2. Pour soy sauce into the baking sleeve, season, season the breasts and mix well. Tie the sleeve tightly and place in a steaming container.
3. Pour water into the multicooker bowl, turn on the “Steam cooking” program, set the timer for forty minutes. Close the lid and cook until the timer turns off. Serve the breast, cut into thin slices, with ketchup.
Recipe 8. Chest in a slow cooker with apples
Ingredients
one chicken breast;
an Apple;
salt and curry;
half a glass of red wine;
50 ml of vegetable oil;
50 g of soy sauce;
two cloves of garlic;
onion - two heads.
Cooking method
1. Dry the rinsed breast with a disposable towel, and cut into slices with a sharp knife. Transfer meat to a deep bowl, add soy sauce, season the curry and salt. Mix and let marinate for a couple of hours.
2. Pour vegetable oil into the multicooker bowl and add chopped garlic. Turn on the "Frying" mode, and lightly fry it. Rinse the peeled onions and cut into fairly wide strips. Put it in the bowl, stirring, continue to fry all together until soft.
3. Put the garlic and onions in a separate plate. Wash the apple, cut into slices, cut the seeds and put them on the bottom of the bowl. Fry lightly and put on a plate too.
4. Pour oil into the bowl and fry the breast in it. Pour in the wine, close the lid and start the "Extinguishing" program. Once the wine has evaporated, put apples and onions in the meat, continue to simmer another five minutes.
Recipe 9. Breast in a slow cooker with vegetables
Ingredients
chicken breast - 800 g;
garlic - 4 cloves;
salt;
a pinch of oregano;
sugar - 25 g;
a pinch of black and red ground pepper;
ripe tomatoes - 500 g;
large onion head;
1 pc. red and green bell peppers.
Cooking method
1. Wash the breast, remove the skin and excess fat, and cut into pieces. In a deep plate we combine salt, spices and chopped garlic.
2. At the bottom of the cooker bowl, spread the chicken and sprinkle them with a mixture of spices, salt and garlic.
3. Peel and rinse the onion and peppers. Shred them in large strips. We lay out all the vegetables on the chicken breast. Dip the tomatoes in boiling water for a few seconds, and then dip them into cold water. Remove the peel and cut into cubes. Sprinkle tomatoes with sugar.
4. Place the bowl in the slow cooker, turn on the "Extinguishing" program, set the timer for an hour. After turning off the timer, open the lid, mix, and disassemble the meat into fibers. Salt and pepper. Serve with stewed vegetables.
Recipe 10. Breast in a slow cooker in a creamy sauce
Ingredients
chicken breast;
flour - 25 g;
onion head;
spices and salt;
cream - 250 ml;
sunflower oil - 25 g.
Cooking method
1. Wash the breast, cut it into slices and put in the bowl of the multicooker. We turn on the “frying” program for 15 minutes and fry the meat with the lid closed.
2. Peel the onion, rinse and finely chop the sharp knife. Add the onion to the chicken and pass for five minutes. Salt, pepper and sprinkle with spices.
3. Heat the cream and pour them into the bowl. We turn on the Baking program for half an hour, close the lid and simmer until done. The dish is perfect for a side dish of spaghetti.
Recipe 11. Breast in a slow cooker in mint-orange sauce
Ingredients
four chicken breasts;
10 g flour;
salt and white pepper;
orange;
50 ml of white wine;
a bunch of fresh mint;
20 ml of lemon juice;
50 ml of olive oil;
half a glass of chicken broth.
Cooking method
1. Rinse the chicken breasts, soak them in a disposable towel and cut into long enough large slices. Roll each piece in flour.
2. Turn on the slow cooker in the "Frying" mode. Pour olive oil into the bowl and fry each piece on both sides. Five minutes each.
3. Rinse the orange and squeeze the juice from it into a separate bowl. Rinse the mint and chop in small pieces.
4. Put the meat in a separate plate, and pour the broth, orange and lemon juice, wine into the bowl. Combine with the fat and juice remaining after preparing the breast. Cook in the "Stew" mode until the sauce becomes thick. Then spread the mint, pepper and salt. Put the pieces of meat and simmer another ten minutes. Vegetable side dish is the best match for this dish.
Breast in a slow cooker - tips and tricks from experienced housewives
- Before cooking, coat the breast with sour cream, it will create a protective layer that will hold moisture inside, so that the meat turns out to be especially tender.
- Chilled rather than frozen meat is best suited for cooking.
- Cooking time may vary, depending on the model and power of the multicooker.
- Constantly monitor the liquid level in the multicooker so that it does not boil away, and the meat does not become solid and tough.
- It is better to cook the breast in the “Baking”, “Steamed” and “Stewing” modes. Half an hour will be enough for the breast to cook, while remaining juicy and soft.
- Before cooking, marinate the breast for several hours. The basis for the marinade can be kefir, soy sauce, mineral water, wine. Also, spices and onions can act as a marinade.
