Julienne with chicken and mushrooms - cook in a slow cooker

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Prepared by: Dashuta

09/26/2014 Cooking time: 1 hour 30 minutes

Julienne cooked in a slow cooker turns out no worse than in the oven, and perhaps even better, so I suggest you please your family with this delicious dish with a fragrant cheese crust.

Julienne in a slow cooker - general principles of cooking

As expected, julienne in a slow cooker will be filled with creamy or sour cream sauce with the addition of flour. In classic versions, the main ingredients are mushrooms and chicken. But more and more often you can find julienne with a different set of products.

What can be added to the dish:

• pickled or salted mushrooms.

The constant ingredient of julienne is hard cheese, which is sprinkled on top of the dish. Salt, pepper, garlic, dill and other herbs are added for taste.

In a multicooker, three programs are mainly used for preparing food: Stewing, Baking, Frying. Each housewife can adjust the recipe to the capabilities of her kitchen assistant. Some multicookers fry ingredients better in the frying mode, while others give an appetizing crust when baking.

Real julienne is served in round buns. The top is cut off with a sharp knife, the pulp is taken out, the cavity is filled with the prepared dish, sprinkled with cheese and the bun is baked. But more and more often, the cheese is poured directly into the slow cooker, and the dish is simply laid out on a plate.

Recipe 2: Chicken julienne with porcini mushrooms in a slow cooker

A version of an amazing julienne in a slow cooker, which uses chicken and fresh porcini mushrooms. You can also take frozen porcini mushrooms, but in this case you will need a little more, since after thawing the weight of the product will be much less.

Ingredients

• 50 grams of butter;

• one spoon of flour;

• a spoonful of breadcrumbs;

Preparation

1. Simply boil the chicken in salted water, then cool and cut the finished bird into small pieces.

2. While the chicken is cooking, cut the porcini mushrooms into slices, throw them into the multicooker bowl along with butter and cook on baking mode for 20 minutes.

3. Add the chopped onion to the mushrooms, stir, and continue frying.

4. Place the mushrooms and onions in a separate bowl, add flour to the slow cooker, sauté for a minute.

5. Place sour cream in flour, heat the sauce and gradually pour in 120 ml of boiling water.

6. Return the mushrooms and add the chicken, stir, season with julienne salt and pepper, and heat well.

7. Add cheese, close the multicooker and cook on baking mode for about half an hour.

8. Then open it, let it stand for a while, cut it into portions with a spatula and carefully take it out, trying not to damage the cheese layer. When serving, decorate with greens.

Video recipe

This video demonstrates cooking julienne in a slow cooker. All stages of preparation are clearly shown, cooking modes and times are indicated. Be sure to watch this video, it will become clearer to you, and you will definitely get the dish right the first time.

Julienne is a traditional dish of French cuisine. At the same time, it is very simple and affordable - there is nothing complicated in its preparation, especially if you use a multicooker. The main thing is to remember the sequence of adding ingredients and optimal cooking modes. If you don't really like mustard, you don't have to put it in. Just use your favorite herbs and spices. Instead of, or together with mustard, ground black pepper, basil, cumin, dill and even rosemary look great in julienne. For spicy lovers, you can add red pepper.

Any mushrooms will do - oyster mushrooms, champignons, honey mushrooms, boletus mushrooms.
But remember - wild mushrooms should first be boiled in salted water, and only then used in cooking. Store-bought ones are simply washed, chopped and added to the chicken during cooking. Did you like the recipe given? Did everything work out, did the dish please you with its appearance and taste? If you know how to complement the given cooking option, or you have your own interesting recipe for julienne in a slow cooker, write in the comments!

Recipe 3: Julienne in a slow cooker with seafood “Quick”

A variation of amazing julienne, which is prepared from seafood with cream. Squid, mussels, and shrimp are used. If an ingredient is missing, you can always add another product or change the amount of components present.

Ingredients

• 0.15 kg shrimp (peeled);

• 2 small onions;

• 50 grams of butter;

Preparation

1. Immediately turn on the “Baking” program and add butter.

2. While the fat is heating up, cut the onion into small cubes. The vegetable is fried until soft.

3. Add squid cut into cubes or strips.

4. Next we throw in the mussels and shrimp. Fry the seafood for four minutes, sprinkle with flour through a strainer to prevent lumps from forming and stir.

5. Shake the cream with salt, black pepper, and if desired, you can add chopped garlic or fish seasoning.

6. Pour the sauce into the multicooker bowl with the remaining ingredients.

7. Three cheeses and pour on top.

8. Cook on the same mode for a couple more minutes, cover with a lid.

9. Place the sea julienne on plates, top with herbs and serve.

Ingredients:

Step 1

Prepare the ingredients you will need to prepare julienne.

Step 2

First, wash the fillet, and then cut it into medium cubes.

Step 3

Set the “Baking” program for 15 minutes, pour a little refined oil into the bottom, place the prepared chicken fillet on the heated surface.

Step 4

Peel the onion, then chop it finely.

Step 5

Rinse the champignons under running water and cut them into thin slices.

Step 6

Add mushrooms and onions to the contents of the multicooker bowl, fry everything for 15 minutes.

Step 7

After releasing enough juice, add the required amount of wheat flour, as well as mustard and salt.

Step 8

Mix all ingredients thoroughly.

Step 9

Pour the contents of the bowl with warm cream, cook the dish for another 15 minutes.

Step 10

Grind the cheese using a coarse grater.

Open the multicooker and spread the grated cheese in an even layer.

Recipe 4: Julienne in a slow cooker with mushrooms and potatoes

A hearty version of julienne in a slow cooker, for which you will need mushrooms and potatoes. According to the recipe, champignons are included in the dish, choose small specimens, it will be more beautiful.

Ingredients

Preparation

1. Turn on the “Baking” program, throw half of the recipe oil into the multicooker cup, and leave to heat up.

2. Clean the tubers. We cut the potatoes into small slices, you can chop them into thin strips.

3. Place in the bowl and start frying.

4. We also cut the mushrooms into thin slices and send them to the potatoes after five minutes.

5. After another couple of minutes, add the onions and the rest of the butter.

6. Evaporate all the water and lightly fry the main julienne ingredients.

7. Once they are almost ready, season with salt.

8. Add cream, close and cook for another ten minutes.

9. Now sprinkle the dish with dill. If you use cheese, grate it and combine it with dill.

10. Let the product melt under the lid and the dish is ready!

Recipe 5: Julienne in a slow cooker from marinated mushrooms with chicken

To prepare this dish you will need a small jar of pickled mushrooms; champignons are suitable. Another main ingredient in julienne will be chicken breast.

Ingredients

• 1 jar of mushrooms;

• 1 clove of garlic;

Preparation

1. Wash the fillet and wipe with napkins to remove excess moisture. Cut the breast into strips or small cubes. You can sprinkle with spices and leave to marinate for a while.

2. Cut the onion into half rings, put it in a slow cooker, immediately throw in a piece of butter and fry for a couple of minutes.

3. Sprinkle the chicken pieces with flour, mix and place on the onion. Fry for about five more minutes.

4. Remove the mushrooms from the marinade and cut into slices. Transfer to chicken.

5. Close the multicooker and cook under the lid until the breast is soft.

6. Pour in the cream, add spices and a chopped clove of garlic.

7. After another three minutes, sprinkle the dish with cheese, cover and cook on the same mode until the product is completely melted. Before serving, let the julienne steep and strengthen for at least half an hour.

With pickled mushrooms and potatoes

For julienne, fresh mushrooms are used, but pickled mushrooms will add a special piquancy to the dish, and potatoes will make the dish more satisfying and nutritious.

Ingredients:

• four potato tubers;
• a small jar of pickled mushrooms;
• bulb;
• 240 ml cream;
• 70 g ghee.

Cooking method:

1. We start the cooking process with potatoes; we cut them into slices and fry them in oil in the “Frying” (“Baking”) mode.
2. After ten minutes, add thin slices of pickled mushrooms, chopped onions and melted butter.
3. Evaporate all the liquid, then season with spices, pour in the cream and simmer the dish for ten minutes. If desired, you can add dried dill and grated cheese.

Recipe 6: Julienne in a slow cooker with mushrooms and zucchini

A version of juicy and low-calorie julienne in a slow cooker, which is prepared with zucchini. You can use regular zucchini, but the vegetable must be young and tender. If necessary, replace sour cream with cream.

Ingredients

• 500 grams of fresh champignons;

• 100 grams of cheese;

• pepper, salt, oil.

Preparation

1. Cut the zucchini into cubes, do not remove the young skin, and do not remove the small seeds.

2. Heat a couple of tablespoons of oil on baking mode, add the zucchini and fry for about five minutes.

3. Cut the onion into small cubes and add to the zucchini. Fry for a couple more minutes.

4. Chop the champignons into slices, transfer them to the slow cooker, close them, and fumble under the lid for a quarter of an hour.

5. Then open, evaporate the water from the mushrooms, add salt, pepper and fry.

6. Add sour cream or pour in cream mixed with flour and heat the dish.

7. Sprinkle with grated cheese, cover and cook for another three minutes. Turn off and let stand for another half hour so that the ingredients are soaked in the sauce.

Julienne with mussels in a Redmond slow cooker

Julienne in the Redmond multicooker can be cooked not only with tender poultry meat, but also with mussels and other seafood. In this case, mussels are preferable because, despite the relative toughness of the meat after heat treatment, they have a rich taste, while the meat of rapan or octopus does not go so well with sour cream sauce and cheese, although there are lovers of such dishes.

To prepare “sea” julienne in the Redmond slow cooker, of course, it is better to use freshly caught shellfish, but this opportunity does not arise very often. Therefore, you can safely go to the supermarket and buy frozen peeled mussels.

Ingredients you will need to make delicious julienne with mussels in the Redmond slow cooker:

• mussel meat – 350 g;
• onion – 1 piece;
• hard cheese – 150 g;
• cream 15-20% - 100 ml;
• fresh greens – 4-5 sprigs;
• salt - to taste.

As you can see, there are no champignons in this recipe, but this does not mean that they are not combined with mussels, however, it is worth observing the proportions and putting a little less mushrooms than shellfish. Otherwise, their taste will interrupt the sea aroma of mussels.

To prepare julienne in a Redmond multicooker with mussels, follow the instructions:

1. Rinse the mussels thoroughly in running water. If you bought frozen shellfish, you should defrost them gradually, immersing them in cold water or leaving them at room temperature. Sharp defrosting will destroy protein fibers, and the meat will lose its juiciness and elasticity.
2. Set the multicooker to the “Baking” mode, heat a little sunflower oil in a bowl and fry the mussels for 10 minutes.
3. Chop the onion as finely as possible and add to the mussels. Simmer under the lid closed, without changing the mode, for another 10 minutes.
4. After the specified period, add cream, salt, stir and simmer for another couple of minutes, then put finely chopped herbs into the bowl.
5. Add the grated cheese, simmer the future julienne in the Redmond multicooker for another 5 minutes and turn off.

Helpful advice: do not put the julienne on plates immediately after cooking. Wait for it to cool slightly so that the cheese sets properly. After this, you can cut the julienne in the Redmond multicooker into the required number of servings and transfer it into small bowls. It will just reach an acceptable temperature and will not burn while eating.

If you still managed to get fresh, unpeeled mussels, then the finished julienne can be laid out in large flaps and placed on a large dish, decorated with green salad leaves.

If you like to experiment in the kitchen, we recommend trying to cook julienne with shrimp in the Redmond multicooker. The recipe is exactly the same as in the case of mussels, and the taste is completely unique!

Julienne in a slow cooker - useful tips and tricks

• Julienne with chicken will be juicy and tender if you use not only fillet from the breast, but also trimmings of the flesh from the thigh. The ratio of meat products is equal.

• Julienne can be prepared not only with fresh mushrooms, but also with dry product. In this case, you need to soak it well in advance. It is better to use cold milk for this purpose.

• The most delicious julienne is made from fried kritsa. To quickly get a golden brown crust on the pieces, you can roll them in regular flour.

• Mushrooms, poultry and vegetables should be placed in well-heated oil. Otherwise, the products will quickly absorb it and become greasy and unpalatable.

• Real julienne is prepared with butter. If you plan to cook a healthy and dietary dish. Then they use olive oil. In this case, cream or sour cream is used with low fat content, and flour can be replaced with corn starch.

Julienne with chicken and mushrooms in a slow cooker, recipe with photo

Julienne with chicken and mushrooms in a slow cooker is a universal recipe, but this dish is often the subject of controversy: some chefs claim that this is the second main course and it needs a side dish of pasta or vegetable puree, while others boldly suggest that it is julienne after all. hot snack. In any case, the dish is served hot and delights the most sophisticated gourmets with its taste, and a step-by-step recipe with photos will tell you the preparation steps.

It should be noted that this recipe is special, because the favorite dish of French cuisine is prepared in a slow cooker, which greatly simplifies the cooking process, but the taste of the finished dish only benefits. It is interesting that the dish is multi-component, but its main ingredients are chicken meat and mushrooms (oyster mushrooms or champignons), they create a satisfying taste and weight. But cream and hard cheese complete the composition of taste, introducing subtle elegant notes into it.

You can prepare julienne for a festive table, invite friends and have a small party, or you can simply create a cozy atmosphere, open a bottle of your favorite dry wine and have a romantic dinner.

Description of preparation:

We can’t say that there are fans of French cuisine in our family, but we cook this julienne with chicken in a slow cooker at home quite often.
Although this dish is very satisfying and high in calories, it has such a delicate taste that it is difficult to deny yourself the pleasure of enjoying it. Well, the recipe for making chicken julienne in a slow cooker is practically no different from the classic version, although making this dish in a slow cooker, in my opinion, is much more convenient and simpler. Purpose: For lunch / For dinner / For a festive table / Festive lunch Main ingredient: Poultry / Chicken / Mushrooms / Chicken breast / Porcini mushrooms Dish: Hot dishes / Julienne Geography of cuisine: French / European

Cooking julienne with chicken and mushrooms

We wash the meat, if we do not take fillet, then be sure to remove the bones. Next, cut it into small pieces.

Pour the oil into the container and place the meat dried with a napkin. Cook it in baking mode for about 15 minutes.

We peel the onion and chop it finely.

We wash the mushrooms (if the caps are large, it is advisable to remove the skin from them) and cut into thin slices.

Add onions and mushrooms to the meat and continue cooking the dish in the same mode for another 15 minutes.

Add flour, salt.

Stir the mixture and pour in warm cream. Continue simmering for another 10 minutes.

Sprinkle the dish with shredded cheese and let it sit under the lid for another 5 minutes until it melts.

Julienne with chicken and mushrooms in a slow cooker is ready. Bon appetit!

With porcini mushrooms and cream

Porcini mushroom is the most delicious and aromatic, and at the same time very healthy, because it contains a lot of protein, vitamins and nutrients.

Therefore, porcini mushroom and tender chicken fillet are the best combination of flavors for preparing a wide variety of dishes, including julienne.

Ingredients:

• two chicken breasts;
• 260 g porcini mushrooms;
• a couple of onions;
• 180 g cheese;
• three tablespoons of flour;
• a cup of cream.

Cooking method:

1. Before using porcini mushrooms in preparing the main dish, they need to be processed, namely boiled in several waters. Then fry the mushrooms along with chopped onions in oil until the liquid evaporates in the “Frying” mode.
2. Add the meat slices to the fried mushrooms and fry for 10 minutes.
3. In a bowl, combine the cream with grated cheese, spices and salt. If your cream is not very fatty, then add flour before adding the sauce.
4. Pour the sauce over the ingredients, select the “Baking” option, close and wait for half an hour. A few minutes before the beep, you can also sprinkle the dish with grated cheese.