Chicken hearts in a Redmond slow cooker with potatoes, in sour cream - recipes with photos

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One of the most delicious offal that is usually prepared in our country is chicken hearts. They belong to the first category, therefore they are a very high-quality and healthy food product. Chicken hearts are rich in essential amino acids, potassium, calcium, magnesium, iron, B vitamins and phosphorus.

Currently, many ways of preparing chicken hearts have been invented and tested; they can be fried, baked and stewed, or cooked into stews and soups. But the most delicious, according to most people, are the stewed hearts. You can cook them in the traditional way, i.e. on the stove in a cauldron or deep frying pan. It is also very convenient to use a slow cooker to prepare this offal. Hearts stewed in a slow cooker in sour cream will definitely become the most popular dish on your table, you only have to cook them once.

A little about the benefits of offal and their correct choice

The properties of chicken hearts are not limited to a short list of useful components: vitamins A, PP, group B, many macro- and microelements - phosphorus, magnesium, potassium, iron, zinc, copper.

Based on these properties of the protein product, its use is recommended for people suffering from anemia, diseases of the cardiovascular and nervous systems. Dishes made from chicken hearts are prescribed for post-operative and post-traumatic periods.

When choosing, you should pay attention to the color and structure of the offal. Thus, a burgundy-red color and a dense, solid structure will be an indicator of quality. The advantage will be to eat chilled rather than frozen hearts.

Before preparing a culinary masterpiece, the meat product should be thoroughly washed, blood clots in the chambers should be removed, and layers of fat should be cut off.

Simple and tasty: chicken hearts in a slow cooker

Due to its constituent ingredients, this recipe is distinguished by its low calorie content. The main thing is to find chicken hearts, and everything else can be found in every housewife’s kitchen.

Before direct preparation, the hearts should be mechanically processed: washed, peeled, and removed unnecessary parts. In order to speed up the cooking process, you can safely cut the product into two parts.

Grate the peeled carrots on a grater with large holes. Remove the peel from the onion and chop into cubes.

At the next stage, we put the prepared products into the multicooker without adding oil. Add the remaining ingredients in the form of dried or fresh herbs, salt and seasonings, tomato paste. Set the “Stew” or “Soup” mode and cook for 45 minutes.

What's good about chicken hearts?

Many housewives neglect the use of offal, believing that they cannot be used to prepare a truly tasty dish. To dispel these misconceptions, it is worth studying the list of beneficial properties inherent in chicken hearts and preparing them for your family at least once.

Composition of this product per 100 g:

• protein - 15.8 g;
• fats - 10.8 g;
• carbohydrates - 0.8 g.

Calorie content – ​​160 kcal.

Useful components of chicken hearts:

• B vitamins, including the rather rare B12, which is essential for the human body. These substances guarantee the normalization of metabolism, the production of hormones and enzymes that we all need for full functioning;
• vitamin A is an ally of strengthening vision and immunity, bone tissue strength;
• nicotinic acid – vitamin PP. This component allows you to avoid dermatological diseases, improve blood circulation, and get a boost of energy;
• a combination of magnesium, copper and iron. These substances are involved in the process of hematopoiesis. In particular, without them it is impossible to achieve an increase in hemoglobin;
• phosphorus – is responsible for strengthening bone and connective tissue;
• potassium is a guarantee of the full functioning of your nervous system.

Due to their varied chemical composition, chicken hearts should be present in the diet of athletes who endure heavy physical activity every day. They will also serve well for people recovering from injuries or childbirth, suffering from anemia, lack of body weight, etc. If you do not complain about your health, then chicken hearts in a slow cooker can be regarded as the prevention of dangerous cardiovascular, nervous and other diseases.

Creamy tenderness of chicken hearts

Adding sour cream to offal is a trick known to all housewives. Indeed, with the inclusion of a dairy product in chicken hearts, the dish acquires a delicate texture. Chicken hearts with sour cream are prepared in a slow cooker from the following products:

• Chicken hearts - 1 kg;
• Onions - 2-3 pieces;
• Carrots - 3 pieces;
• Wheat flour - 1 tbsp. spoon;
• Sour cream - 1-1.5 cups (about 300 ml);
• Tomato ketchup - 6 tbsp. spoon;
• Salt, seasonings (to taste).

After eliminating blood clots and excess formations from the surface of the hearts, soak the offal with napkins. Pre-peeled carrots are shaped into strips or grated using a grater with large teeth. Chop the peeled onion according to personal preference.

Place the vegetables and offal in the bowl of the multicooker and mix the sour cream and tomato sauce. Before turning on the “Stew” or “Soup” mode for the next 45-60 minutes, the dish must be seasoned and salted. You need to add wheat flour to the finished dish - this will give the sauce a thick structure - and leave again for 10-20 minutes in heating mode.

Cooking a delicious dish with potatoes

Despite the fact that there are no restrictions on side dishes for offal, we continue to adhere to traditions and dilute the dish with a standard ingredient - potatoes. Chicken hearts and potatoes cooked in a slow cooker will decorate both a festive and everyday table.

Ingredients:

• Chicken hearts - ½ kg;
• Potatoes - 1 kg;
• Onion - 1 piece;
• Carrots - 1 piece;
• Salt, seasonings;
• Water and sunflower oil.

We peel and chop the onion and carrot, then send them to the multicooker turned on in the “Baking” mode and fry them in sunflower oil.

After obtaining a light golden crust, add the offal to the vegetables, mix and simmer for half an hour.

After the allotted time, add quartered potatoes, salt and sprinkle the semi-finished dish with seasonings.

Pour water into the multicooker bowl. For gravy lovers, it is advisable to add water 1.5 times higher than the potato level.

Cooking is completed after an hour of “baking” the offal with potatoes in a slow cooker.

Chicken hearts in a slow cooker - a classic recipe

Ingredients used (for 4 servings):

• Hearts, 500 g;
• Medium carrots;
• Medium bulb;
• Tomato paste, tbsp;
• Water for extinguishing;
• Spices to taste (black pepper, dried garlic, herbs).

Frying oil is poured into the multicooker and heated. At this time, chop the vegetables and sauté in oil. The prepared hearts are added to the contents of the multicooker, fried a little, spices and tomato paste are added, the mixture is filled with water and the lid is closed. Cook the dish for an average of 40 minutes in the “Stew” mode. After the time has passed, try the heart: it should be soft and juicy.

Bulgarian chicken hearts recipe

So, we have studied traditional and simple recipes for preparing chicken hearts. For those who like experimenting, there is an unusual Bulgarian recipe. Do not rush to close the tab if you think that by the word “unusual” we mean the need to purchase expensive products or additional hassle.

No, it's so simple that it's hard to explain!

You will need the following products:

• Chicken hearts - 500 g;
• Sweet bell pepper - 1 piece;
• Ripe tomato - 2 pieces;
• Onions - 1 piece;
• Carrots - 1 piece;
• Garlic - 2-3 cloves;
• Soy sauce - 3-5 tbsp. spoon;
• Seasonings and salt.

As usual, we wash, clean and dry the offal, peel and cut the vegetables using your favorite technique.

Turn on the “baking” mode of the multicooker and send the hearts into the thicket. Leave the lid open until excess moisture evaporates. We add carrots, onions, peppers, and tomatoes to the cooking process. Pour in soy sauce, season and salt, mix thoroughly.

Close the lid of the device and go to the “Extinguishing” program. Within an hour, when the signal notifies you that the dish is ready, everyone at home will gather in the kitchen, waiting to try the aromatic dish.

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Tender hearts in cream: cooking in a Redmond multicooker

Ingredients:

• 500-600 grams of offal;
• 150 ml cream 10% fat;
• 1 onion;
• 1 small bunch of dill;
• 4 cloves of garlic;
• 1-2 tbsp. l. refined vegetable oil;
• spices and salt - at your discretion.

Preparation:

1. Finely chop the peeled onion and garlic and place in a greased bowl. Set the “Bake” mode for 20 minutes. Stir the contents of the bowl from time to time.
2. Meanwhile, gently rinse the hearts to remove any blood clots.
3. When the onions and garlic are browned, add the offal to them, stir and pour in the cream and spices. Change the cooking mode to “Stew”. It takes 2 hours for the dish to be fully prepared.
4. When the Redmond multicooker notifies you that the stewing process is complete, pour pre-washed and chopped greens into the bowl. Mix it with chicken hearts in a fragrant creamy sauce. The dish is ready to be decorated and served.

Chicken hearts with peas

The highlight of this recipe for chicken hearts cooked in a slow cooker is the peas. The ingredient gives the dish spring freshness and lightness, making it a culinary masterpiece from a modest set of products:

• Chicken hearts - ½ kg;
• Sour cream - 200 ml;
• Carrots - 1 piece;
• Bay leaf - 1 piece;
• Garlic - 2 cloves;
• Canned green peas - 0.4 g;
• Dried mint - 1.5 tbsp. spoons;
• Seasonings, salt.

First, you should rinse and clean the offal from fatty deposits and clots. After the “bath” procedures, the hearts are placed in the multicooker bowl and filled with water. Having turned on the “Multi-cook” program, set the temperature to 160 degrees and leave to cook for 20-30 minutes. After adding the bay leaf, salt and seasonings, boil the offal for about 5 minutes.

Having separated the broth from the offal, add pre-peeled and cut into rings carrots and peas without brine to the offal. Pour 100 milliliters of broth over the vegetable and meat mixture and continue cooking as a “Multi-cook” for 15 minutes.

To prepare the sauce, mix chopped garlic cloves with sour cream, salt and mint. Add it to the almost finished dish and cook until fully cooked within 5 minutes.

Option No. 2

The recipe below for hearty chicken hearts in a slow cooker in sour cream is more suitable for those who prefer fattier and fried dishes.

The list of required ingredients is not very different from the previous one and it looks like this:

0.5 kg chicken hearts;

2 onions;

5 tbsp. spoons of sour cream;

5 tbsp. spoons of vegetable oil;

salt and spices to taste.

You need to cook chicken hearts stewed in sour cream in a slow cooker in the following order:

Rinse the hearts under running water, trim off excess fat, cut in half, remove blood clots, rinse again and drain in a colander;

While excess water is draining from the hearts, peel and dice the onion;

Pour vegetable oil into the bowl of the machine, then place the onion there and turn on the “Frying” mode for 5-7 minutes;

Then add the hearts, add salt, combine with sour cream and mix. If the sour cream is very thick, you can add 0.5 tbsp. water;

Continue cooking in the “Stew” mode for half an hour.

Chicken hearts prepared according to this recipe in a slow cooker with sour cream will turn out very soft and juicy. You can prepare pasta or mashed potatoes as a side dish, and a cucumber-tomato salad will help complement the meal.

For a more detailed study of the process of preparing chicken hearts with sour cream in a slow cooker, you can study the photos above, as well as read the video instructions. You can find it on the Internet.

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Pilaf in a slow cooker

It would be a sin not to use the “Pilaf” program in the multicooker, especially when you have chicken hearts at home. To prepare pilaf from offal you will need:

• Chicken hearts - 1 kg;
• Steamed rice - 2 cups;
• Butter - 50 g;
• Carrots - 1 piece;
• Onion - 1 piece;
• Garlic - 4 cloves;
• Seasonings and salt.

Chop 1 clove of garlic and fry it in vegetable oil for several minutes, then add vegetables - onions and carrots - chopped using arbitrary techniques to the frying pan or multicooker bowl. Be sure to add salt and season the vegetable mixture.

Place hearts and fried vegetables in a multi-cooker container. Add the rice and the remaining whole garlic cloves, butter and a tablespoon of olive oil (optional). Before turning on the Pilaf program, fill the rice with 1 liter of water. When the cooking time is up, let the finished porridge sit for half an hour.