Appetizing chicken stew with vegetables and potatoes in a slow cooker

Today I would like to share with you a recipe for a wonderful light dinner that will definitely appeal to those who prefer healthy eating and watch their weight. Cooking vegetable stew with chicken in a slow cooker.

As you know, green vegetables are healthier than others. They contain a huge amount of vitamins and minerals, remove toxins from the body and promote weight loss. A stew of green vegetables cooked in a slow cooker retains all their beneficial properties.

In addition to the vegetables listed in the ingredients, you can add (or replace any of the products) zucchini, green beans or asparagus to the stew. And for those who want to give the dish even more freshness, I recommend replacing half the spinach with fresh mint or lemon balm.

Chicken breast (fillet) can be slightly modified for this recipe. Grind it by turning it in a meat grinder and form small meatballs.

How to cook vegetable stew with chicken in a slow cooker

1. Remove the chicken fillet from the bone and cut into fairly large pieces (about 2x2 cm). Salt/pepper the prepared white meat, sprinkle with Provençal herbs, add vegetable oil and lemon juice, mix well. To ensure that the meat is not dry and soft, I recommend leaving it in the marinade for 2-3 hours, putting it in the refrigerator. Place the prepared chicken in the multicooker bowl (without greasing it). Select the “Frying” program and set the timer for 40 minutes. Fry the fillet on all sides until evenly white for 15 minutes. Remove the lightly fried pieces from the bowl, transfer them to a bowl, cover with a lid and let rest while the vegetables are cooked.

2. Cut the leek into rings, finely chop the garlic. If necessary, pour a small amount of vegetable oil into the multicooker bowl and place chopped vegetables in it. Fry for 5 minutes.

3. Separate the broccoli into florets, add to the vegetables, and cook for another 10 minutes.

4. Wash the spinach leaves well, dry and chop. Place the green peas in a bowl, season with salt and pepper, and fry until the end of the program.

5. Return the chicken fillet to the fried vegetables. We dilute the mustard in water, pour it into the bowl and close the lid. Switch the multicooker to the “Multicook” mode, manually set the temperature to 100 degrees and the time to 20 minutes. Simmer, stirring occasionally, until the end of the program signal.

6. Chicken with green stew is ready! Bon appetit!

Recipe 5. Stew with chicken and eggplant in a slow cooker

Ingredients

two chicken breasts;

six potato tubers;

a quarter of a head of cabbage.

Cooking method

1. Rinse the chicken breasts under running water, pat them dry with napkins and cut into small pieces.

2. Peel and wash the onions and carrots. Finely chop the onion. Coarsely grate the carrots.

3. Turn on the “frying” function for 20 minutes. When the container is hot, pour in the oil and add the chicken pieces. Fry, stirring with a wooden spatula, for eight minutes. Then add the vegetables and cook, stirring, until the end of the mode.

4. Using a paring knife, remove the skin from the eggplants and chop them finely. Add salt and leave to remove any bitterness.

5. Chop the cabbage thinly. Peel, rinse and cut the potatoes as for soup.

6. Place fresh vegetables in a container with chicken, pour in a glass of water, pepper, salt and run the “stew” function for forty minutes.

7. Rinse the tomatoes, wipe them and cut them in half. Grate on a fine grater. Discard the peel. Place the tomato puree in a container five minutes before it is ready, stir and cover tightly. Leave the finished chicken stew in the slow cooker in the heating mode for half an hour.

Vegetable stew with chicken wings and cabbage in a slow cooker

Prepared by Elena in a Panasonic multicooker

Vegetable stew with chicken is a tasty, satisfying and healthy dish that can be prepared all year round, and a slow cooker will help preserve all the vitamins. In winter, you can make it from the usual carrots, onions, cabbage, potatoes, and zucchini. But in summer and autumn, choose a wide variety of vegetables: tomatoes, bell peppers, beans, broccoli, cauliflower, fresh green peas, freshly picked from the garden, eggplants and other greens.

Different vegetables can also be combined with each other in different proportions. And also change the meat component. For heartier dishes, you can use pork, beef or chicken legs. For a more dietary option, turkey fillet or chicken breast is suitable. Today I propose to prepare a vegetable stew with chicken wings and cabbage in a slow cooker. The chicken meat turns out very juicy, and the vegetables soaked in chicken juice literally melt in your mouth.

Chicken and vegetable stew with potatoes. Cooking method

1. First you need to prepare the chicken meat. It needs to be washed, dried and cut into small pieces.
2. Next, pour oil into the multicooker bowl, put the chicken in it and turn it on in the “Frying” mode for ten minutes.
3. After this, you need to peel and wash the vegetables. The onion needs to be cut into half rings, and the carrots into strips.
4. Then they should be placed in the multicooker bowl and fried along with the chicken for another 5 minutes.
5. Next, you need to add bell peppers and carrots to the meat.
6. The last thing you need to do is potatoes. It should be washed, peeled, chopped into medium-sized cubes and placed in a slow cooker.
7. Next, all the ingredients need to be filled with water.
8. After this, the products need to be seasoned with salt and spices and left to cook in the “Stew” mode for thirty minutes.

In just half an hour, vegetable stew with chicken in the Redmond multicooker will be ready! It can be served sprinkled with chopped herbs.

How to stew vegetable stew with cabbage and chicken wings in a slow cooker:

At the preparatory stage, it is necessary to prepare vegetables and meat. Wash the chicken and wipe dry with a paper towel. Rub the wings with salt and spices if desired. Peel the vegetables, shred the cabbage, cut the onions and carrots into small cubes, cut the potatoes into medium or large cubes. Pour vegetable oil into a multi-cooker bowl, put chicken wings or other parts of it. Place onions and carrots on top of the chicken. Fry the wings for 15 minutes on the “baking” program.

Turn the wings over and add chopped potatoes and cabbage. Salt, pour hot water. If you want to get a stew with gravy, add at least 2 glasses more water.

Mix all the ingredients and turn on the baking program for 50 minutes.

Serve vegetable stew with cabbage and chicken wings, sprinkled generously with herbs. You can enjoy it.

Appetizing chicken stew with vegetables and potatoes in a slow cooker

The word "ragout" was borrowed from the French language.
The literal translation is “stimulating appetite.” Many people believe that stew is vegetables stewed with meat. However, the original recipe for this dish was as follows: pieces of each ingredient were fried separately, and then combined together and stewed. The result was such a rich brew in a thick sauce. If we take the classic recipe for making stew as a basis, the process will be creative and slow. When you have time and desire, you can please your family and friends with real French food.

However, the pace of modern life is so fast that sometimes there is not enough time even for proper cooking, let alone culinary delights. And we go to our favorite culinary site in the hope of finding a tasty, but “quick” and inexpensive recipe for a healthy dish. Vegetable stew with chicken in a slow cooker can be attributed to this category.

This is the recipe we will be mastering now. A culinary event really won’t take up a lot of your time and money, and you’ll get a full meal that you can feed not only yourself, your loved one, but also your husband and children.

Vegetable stew with chicken in a slow cooker can be prepared from poultry fillet or breast. The result will be a more dietary version of the dish than the same recipe based on chicken thighs or drumsticks.

Vegetable stew from chicken with country-style potatoes

Prepared by Tatyana in a REDMOND multicooker

Let's prepare stewed chicken with potatoes and vegetables in a slow cooker or simply a country-style chicken stew. This is a very healthy dish that is rich in vitamins. This hearty dish can feed the whole family.

The recipe is quite simple, it is not difficult to prepare and it turns out very inexpensively, especially in the season when there are a lot of fresh and inexpensive vegetables, both in the market and in stores.

Ingredients:

The process of preparing chicken stew in a slow cooker can be divided into the following stages:

Vegetable stew with zucchini and chicken

Servings: 6-8 Cooking time: 1 hour 20 minutes. 09/05/2016

Lyubov Pershakova Journalist and housewife with 30 years of experience

Vegetable stew with zucchini in a slow cooker, cooked with pieces of chicken in a thick creamy sauce will be an excellent addition to pasta, rice or mashed potatoes.

Stewed vegetables with chicken in a slow cooker will turn out even tastier if you add fresh mushrooms to them - fortunately it’s autumn, and wild mushrooms will give our stew with chicken an amazing smell. However, you can prepare this dish with store-bought champignons. You will still get a healthy and tasty vegetable stew with zucchini in a slow cooker - a wonderful dish for a family autumn menu.

• 500 g chicken breast (fillet);
• 1 large onion;
• half each green, yellow and red pepper;
• 200 g of any mushrooms;
• 2 tbsp. spoons of wheat flour;
• 1 small zucchini;
• 1 teaspoon paprika;
• a glass of milk;
• a glass of chicken broth;
• 60 g butter;
• ground black pepper and salt - to taste.

Prepare all the ingredients: wash the chicken breast and cut it into small pieces that are easy to eat. Wash and peel the vegetables, then cut them into medium-sized slices.

Turn the multicooker to the "Fry" ("Baking") mode, add 2 tablespoons of oil to the bowl, let the bowl warm up for 3-4 minutes and add the chopped chicken to the pan. Stirring frequently, fry the chicken until golden brown (if there is too much chicken, fry in batches).

Remove meat from pan and set aside. Add some oil to the pan.

Add the onion and fry it, stirring often, until light golden brown.

Don't fry it too much, just cook it until it's soft.

Add the pepper and cook everything together for another 5 minutes.

Next, add the zucchini and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the zucchini and mushrooms are slightly softened.

Add previously fried chicken to the vegetables.

Season the chicken and vegetables with paprika, salt and freshly ground black pepper. Add a couple of tablespoons of flour and mix everything well.

Combine the milk and broth and gradually pour the liquid into the pan, stirring the stew constantly until a smooth, thick sauce forms.

Close the lid and cook the vegetable stew with zucchini in the slow cooker in the “Stew” mode for 20-25 minutes. Serve the dish hot with a side dish of your choice. For example, mashed potatoes are perfect (recipe for making mashed potatoes in a slow cooker - HERE) Bon appetit!

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