Stewed potatoes with zucchini and chicken in a slow cooker. Stewed zucchini with chicken Chicken fillet with zucchini in a redmond slow cooker

Today I will tell you how chicken breast with zucchini is cooked in a slow cooker. Both ingredients do not require lengthy heat treatment. Chicken fillet is easy to cut with a knife and quickly cooked in a slow cooker. This means that a meat dish can be cooked in a maximum of half an hour, not counting the time for preparing the main ingredients.

It should be noted that chicken meat is not as tough as, for example, duck or goose. Therefore, such a dish will definitely appeal to children. With zucchini, you get a fairly juicy and at the same time hearty dish.
There are several ways to cook chicken with zucchini in a slow cooker. You can simply stew it with the addition of a small amount of vegetable oil and pure water. And if you want to get an even more delicious dish, then dairy and sour milk products come to the rescue. Milk, sour cream or cream of any fat content will do. In this recipe, meat with vegetables is baked with the addition of cream with a fat content of 33%.

The result is a very tender chicken meat with soft pieces of young zucchini. The dish can be served as a second lunch or in the evening as a dinner. If meat alone is not enough, then you can prepare a side dish of potatoes, rice, pearl barley, millet or noodles.

Ingredients for cooking zucchini breast in a slow cooker

Zucchini - 1 pc.
Chicken breast - 2 pcs.
Cream 33% - 100 ml.
Bulb onions - 1 pc.
Sunflower oil - 1 tablespoon
Carrots - 1 pc.
Water - 30 ml.
Seasoning for chicken - 1 tsp
Salt to taste.

How to cook zucchini breast in a slow cooker

Connect the multicooker to the network, pour sunflower oil into the bowl and turn on the "Fry" program. Peel the onion with a knife and chop into cubes.

Pour onions into the heated oil, fry for 3 minutes.

Rinse the chicken breast with water and cut into large pieces.

Add the meat to the fried aromatic onions, mix.

Crumble young zucchini into small cubes or cubes.

Peel raw carrots and rinse with water. Cut the root vegetable into thin slices.

Pour zucchini and carrots to the meat with onions.

Add table salt and special seasoning for chicken immediately to taste.

Dilute the cream with water to make the liquid less frequent. Pour the cream over the contents and close the lid.

In the "Baking" mode, the dish is cooked for 30 minutes. In this program, liquid is evaporated and absorbed into the food. And if you use the "Stew" option, then meat and zucchini will float in the liquid formed from cream and vegetable juice. This dish can be used as a gravy for pasta.

Serve hot chicken breast with zucchini. Bon Appetit!

With the onset of summer, the home table menu becomes more diverse. Mainly due to various vegetables. Today we will talk about a very healthy and correct dish that is easy to prepare and which everyone will definitely like. This is a vegetable stew.

There are many recipes for different stews. Just imagine all the variations that can be gathered from naturally occurring vegetables, meats, herbs and sauces. But all these recipes have one thing in common - a base of stewed vegetables. It is stewed vegetables that act as the "first fiddle" here, so it is very important to choose such a combination that would ideally fit into your idea of delicious food.

Personally, I like this composition of vegetable stew, where there are potatoes, carrots, zucchini and tomatoes, and as a tasty "bonus" - pieces of the most tender and juicy chicken fillet. How to make the chicken in a vegetable stew remain juicy and tender, I will tell you along the way.

I decided to implement this recipe for vegetable stew with zucchini and chicken in a slow cooker. Firstly, the heat came on and I didn't want to heat the pan (and stand over the stove, though not for long). And secondly, vegetable stew in a slow cooker, in my opinion, turns out to be tastier.

Ingredients:

2 large potatoes
2 medium carrots
2 young medium-sized vegetable marrows
2 medium tomatoes
2 cloves of garlic
0.5 chicken breast
1 glass of water
Bay leaf
3 tablespoons flour
50 ml sunflower oil
0.3 tablespoon salt
0.3 teaspoon ground pepper

How to make vegetable zucchini stew

Today's recipe for vegetable zucchini stew assumes the presence of meat, namely chicken, so I want to clarify a little on this issue. If you wish, you can cook a stew according to this recipe without meat at all, the taste of the dish will not suffer from this. You can take any part of the chicken, even with bones, but in this case, the chicken should be finely chopped into portioned pieces. Why chicken and not pork or beef? You can take any meat, but the cooking time for the vegetable stew will double or even triple. Therefore, chicken, period.

Wash half of the chicken breast (chicken fillet) and cut into large cubes. Put 4 tablespoons of flour into a deep plate and add pieces of meat. Dip the chicken in flour on all sides. Thanks to this “trick,” the chicken will retain maximum juiciness, because when it is fried, the flour “seals” the liquid in the meat.

We turn on the multicooker, select the “fry” mode, let it heat the bowl for a couple of minutes and add sunflower oil. We take refined oil, about 50 ml. In the process of cooking vegetable stew, the oil will combine with vegetable juices, salt, pepper, bay leaf aroma, and a little later we will add water, and you will get a wonderful sauce or gravy.

We send the pieces of chicken fillet into the multicooker bowl and slowly fry the meat until light golden brown (about 10 minutes).

Clarification: the roasting process will take place with the lid of the multicooker open.

Meanwhile, peel the carrots and potatoes. Cut the potatoes into large cubes, and the carrots into slices.

Add carrots and potatoes to the multicooker bowl to the chicken and continue to fry everything for another 5 minutes.

If you, like me this time, have young and rather thin zucchini, then we cut them into circles 5 mm thick. Cut specimens of large diameter into semicircles or quarter circles.

Cut two small tomatoes into small pieces together with the peel.

We send zucchini and tomatoes to the multicooker bowl. Add salt, ground pepper, bay leaf, a glass of water. We close the lid of the multicooker and switch the mode to “stew”. Cook vegetable stew with zucchini and chicken until all ingredients are fully cooked for about 20 minutes more.

The multicooker is an ideal kitchen assistant for preparing healthy and healthy dishes. Stewed zucchini with chicken in a slow cooker turns out to be especially tender, dietary and very tasty. The dish can be complemented with light notes of tomatoes, garlic and herbs.

Very often we cook a stew of such a plan at a camp site or in a country house, when there is no stove at hand, but you want a hot, hearty and at the same time low-calorie one. Often, after a healthy lunch, we end the evening with barbecue. Zucchini with chicken breast is easy to digest, so then you can easily "add some food" to the food that is not so healthy.

For stewing, prepare ingredients from the list.

Free the chicken breast from the skin. Cut into small pieces. We heat up the main multicooker bowl in the "stewing" mode. My timer is automatically set for 40 minutes. Fry the chicken in it in sunflower oil, with onions and garlic. Chop the onion into cubes, and chop the garlic with a fine knife. Do not forget to salt the whole thing.

First, remove a thin layer of peel from the zucchini. We remove the seeds and with them the inner pulp. Cut into large cubes. Add to the chicken.

Cut the tomatoes into slices. We send for zucchini.

Mix everything carefully. Add salt. We close the multicooker until the final signal. We continue to cook for another 30 minutes. We do not mix anything else.

See how our vegetables boiled down. It turned out to be the most delicate dinner dish.

Finally, the long-awaited season of homemade zucchini has come, you can turn on your imagination and cook a lot of delicious dishes. Potatoes with zucchini and chicken cooked in a slow cooker, the recipe for which you will now learn is a hearty, aromatic and tasty dish that will delight both children and adults!

The combination of ingredients is excellent. Chicken with potatoes and zucchini can be served for lunch or dinner. Putting it out in a multicooker is quick and easy. You can add your favorite spices and seasonings to taste.

Chicken meat in the stewing mode turns out to be very soft and tender, it just melts in your mouth. Potatoes and zucchini are saturated with chicken flavor and complement the chicken perfectly. Favorite spices will give your food an original flavor.

Be sure to try this wonderful dish!

Ingredients

Chicken (any parts) - 400 grams
Potatoes - 250 grams
Zucchini (small) - 1 piece
Carrots - 0.5 pieces
Onions - 0.5 pieces
Parsley to taste
Paprika to taste
Salt to taste
Vegetable oil - 3 tablespoons
Water - 200 milliliters

How to cook stewed potatoes with courgettes and chicken in a slow cooker

1. Divide the chicken into small pieces, I used chicken thighs. Any chicken will do. Fold into a bowl.

2. Peel, wash and cut the potatoes into small slices. Add to chicken.

3. Peel carrots and onions, wash and chop randomly, add to the rest of the ingredients.

4. Cut the zucchini into small pieces and add to a bowl. Zucchini can be peeled if desired, I did not peel. You can use any zucchini, yellow, white or green.

5. Add chopped parsley, paprika, salt to taste. Other seasonings and spices can be added.

6. Stir gently.

7. Put vegetables with chicken in a multicooker bowl, pour in odorless vegetable oil and water. Salt if necessary. Turn on the "stewing" mode, cook for 1 hour.

The dish is ready. Serve potatoes with zucchini and chicken hot, sprinkle with fresh herbs.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

My favorite mode in a slow cooker is stewing, I especially like chicken stew with zucchini and tomatoes. The recipe is simple and the result is amazing. In the summer, I try to combine meat with seasonal vegetables to the maximum and with the appearance of the first young zucchini I make sure to cook chicken with zucchini in a slow cooker. Until the season of real tomatoes has come, you can cook a dish with tomatoes from a jar, in season - with fresh tomatoes, for this I peel them, and then chop them finely. I do not recommend stewing chicken in a multicooker with "plastic" tomatoes from the supermarket - neither aroma nor taste, it is better from a can, they are prepared in season and are very tasty, give the dish the taste and aroma of fresh tomatoes. Although, of course, nothing beats your tomatoes from the garden, just choose very ripe and red tomatoes. You can also cook in a multicooker.
Servings 6-7:

- 1 kg of chicken, cut into large pieces (thighs, thighs, wings in whole pieces);
- 400 g of young zucchini;
- 1 can of chopped tomatoes;
- 1 onion onion;
- 1-2 cloves of garlic;
- 1 tsp with a slide of salt;
- pepper to taste;
- 1 tsp thyme (you can take Provencal herbs).

Recipe with photo step by step:

Place the chicken in the multicooker bowl. I do not use oils and fat, there is enough fat in the chicken skin, no more. If using skinless chicken, you can pour in 1 tbsp. vegetable oil in the thicket. Set the Fry setting and the time for 45 minutes.

Fry the chicken on all sides until golden brown without closing the lids.

Peel the onion and garlic. Cut the onion into half rings, finely chop the garlic. Add the onion and garlic to the chicken 5 minutes before the end of frying. Stir until the onion and garlic are in the bottom of the bowl.

The onions and garlic should be slightly browned and tender.

Wash the zucchini, cut off the ends. If the zucchini is seeded, remove the skins and seeds. Cut the courgettes into slices. Place the zucchini on top of the chicken.

These are the tomatoes in the jar I take. There are also other companies similar canned food.

Put the tomatoes on top of the zucchini and distribute them evenly.

Season with salt and pepper to taste, and sprinkle with thyme or herbs. I just put dry thyme sprigs on top. Close the lid of the multicooker, select the Quenching mode and set the time to 1 hour.

After an hour, open the lid of the multicooker and remove the herbs.

Mix everything gently. The chicken is already cooked and the meat is easily separated from the bones, so try not to damage it.

Serve with boiled rice, garnish with zucchini and pour over the resulting tomato sauce.
There is an excellent recipe for the first in the multicooker.