At first glance, it may seem that rice with chicken in a slow cooker is an ordinary pilaf, but in fact, although these two dishes are similar to each other, they are very different in taste and method of preparation. Make sure of this by preparing our recipe.

Rice is one of the most popular side dishes for chicken. Firstly, because it perfectly absorbs chicken broth and sets off its rich taste, and secondly, because we are accustomed to the combination of chicken and rice, for example in chicken pilaf. However, chicken also goes well with other side dishes, and in a slow cooker you can easily cook buckwheat with chicken, or potatoes with chicken. However, rice was and remains a favorite, just cook chicken with rice according to our recipe to be sure of this.

Cooking chicken in a slow cooker

Ingredients:

Chicken (thighs) – 1 kg.
Rice – 300 g
Water – 2 tbsp.
Vegetables (frozen) – 200 g
Salt, spices - to taste

Rinse the chicken thighs thoroughly under running water, remove the skin and films and dry with a paper towel. Place the chicken thighs in a separate bowl, salt, pepper and add spices to taste, and leave to marinate for 15 minutes. Set the multicooker to “frying” mode, pour two tablespoons of sunflower oil and lay out the chicken thighs. Fry the thighs for half an hour, then remove the chicken from the multicooker bowl and place in a separate bowl. Place a mixture of frozen vegetables, rice in the multicooker bowl and add two glasses of water, set the multicooker to “pilaf” mode and leave the rice to cook for 20 minutes. Then add the chicken to the multicooker bowl and simmer the rice and chicken for 10 minutes. Serve the finished chicken with rice hot, with sour cream or tomato sauce.
Bon appetit!

Chicken thighs in a slow cooker are a delicacy that turns out appetizing and juicy, and labor costs are minimal. They can be prepared in their pure form, with the addition of various sauces, or immediately with the addition of a side dish in the form of cereals or vegetables. If you need the most dietary food possible, the thighs can be steamed.

How to cook chicken thighs in a slow cooker?

Chicken thigh dishes in a slow cooker amaze with their incredible taste and ease of preparation.

Chicken thighs in a slow cooker will be tastier and more aromatic if they are pre-marinated.
You can cook thighs in a slow cooker using the “Baking” or “Stewing” program.
If you need to reduce the calorie content of the dish, you can first remove the skin from the thighs.
To save time, thighs can be cooked immediately with a side dish of vegetables or cereals.

Even the busiest housewife can stew chicken thighs in a slow cooker. The meat will be especially tasty if you pre-marinate it in a mixture of soy sauce, honey, oil, ginger and dry garlic. It is better for the thighs to marinate in the cold for 2 hours, but if time permits, you can leave them overnight, it will only be tastier.

Ingredients:

chicken thighs – 1 kg;
fresh ginger – 50 g;
soy sauce – 2 tbsp. spoons;
honey - 1 tbsp. spoon;
oil – 1 tbsp. spoon;
dry garlic – 1 teaspoon.

Preparation

Ginger is grated on a fine grater, and then the juice is squeezed out of the resulting mass.
Add soy sauce, honey, oil and dry garlic.
Knead thoroughly, coat the thighs with the resulting marinade and let stand for 2 hours.
Place the marinated meat in a bowl and use the “Stew” mode to cook the chicken thighs in the slow cooker for 90 minutes.

Chicken thighs in foil in a slow cooker turn out especially tasty and juicy due to the fact that all the juice that is released remains in the foil and does not leak out. You can stuff the thighs with garlic or pass it through a press and rub the meat with the resulting pulp. The dish can be served with any side dish; it will be delicious with both cereals and vegetables.

Ingredients:

chicken thighs – 400 g;
garlic – 1 head;
sour cream 20% fat – 120 g;
salt, spices.

Preparation

Cuts are made in the washed chicken thighs and garlic cut into plates is inserted into them.
Sour cream is mixed with spices and the resulting mixture is coated with meat.
Wrap each thigh in a foil envelope, place them on the bottom of the bowl and, using the “Bake” mode, cook chicken thighs in foil in a slow cooker for 1.5 hours.

Chicken thighs in sour cream in a slow cooker can be prepared in various ways. You can place all the ingredients in the bowl of the device and simmer for about an hour, but it will be tastier if you first fry the meat until golden brown, and then add sour cream and simmer for about half an hour. In addition to the spices indicated in the recipe, you can safely use others.

Ingredients:

chicken thighs – 4 pcs.;
sour cream – 100 g;
salt pepper;
oil – 1 tbsp. spoon;
large onion – 1 pc.;
water – 100 ml.

Preparation

Pour oil into the container of the device and place thighs rubbed with salt and pepper.
Fry in the “Baking” mode for 20 minutes.
Add the onion cut into half rings, stir and cook for another 5 minutes.
Add sour cream, water, add more salt to taste and use the “Stew” mode to cook chicken thighs in sour cream sauce in a slow cooker for half an hour.

In a slow cooker - a dish that is a pleasure to prepare. All that is required is to put all the ingredients in the bowl and set the desired program. Then the device will do everything on its own. About 15 minutes before readiness, all ingredients can be carefully mixed, but this step is not mandatory.

Ingredients:

chicken thighs – 600 g;
potatoes – 600 g;
garlic – 3 cloves;
oil – 2 tbsp. spoons;
garlic powder – ½ teaspoon;
paprika – 1 teaspoon;
salt, pepper - to taste.

Preparation

Cooking chicken thighs in a slow cooker begins by rubbing them with salt, pepper, and spices.
The potatoes are chopped into slices and salted.
Pour oil into the bowl of the device, lay out the thighs skin side down, place garlic slices and potatoes on top and cook in the “Baking” mode for 1 hour.

In a slow cooker - a delicacy that turns out very similar to pilaf. If you cook everything exactly according to the recipe, the rice will turn out crumbly, and the pilaf itself will be very appetizing. It is better to pour hot water into the bowl immediately. After the signal sounds, the garlic is removed from the pilaf; it has given up its aroma and will no longer be needed.

Ingredients:

chicken thighs – 4 pcs.;
carrots – 3 pcs.;
rice – 2.5 multi-cups;
onions – 3 pcs.;
oil – 3 tbsp. spoons;
garlic – 5 cloves;
salt, pepper - to taste;
tomato paste – 1 tbsp. spoon;
spices - to taste.

Preparation

Finely chop the onion and chop the carrots into strips.
Pour oil into a bowl, add onions, carrots and thighs.
Cook in the “Frying” mode for about 20 minutes.
Add washed rice, spices, pour in 5 multi-glasses of water and cook in the “Pilaf” mode.
About 10 minutes before the end of the program, open the lid of the device and insert peeled garlic cloves into the pilaf, close it again and cook until the signal.

Chicken thighs in a slow cooker with buckwheat are an excellent solution for lunch or dinner. If you want the meat to come out a little browned, it is better to collect the sauteed vegetables, place the thighs on the bottom of the bowl, and then place the vegetables on them and cover it all with buckwheat. If desired, all components can be mixed 15 minutes before readiness.

Ingredients:

chicken thighs – 800 g;
hot water – 4.5 multi-glasses;
buckwheat – 3 multi-cups;
onions – 2 pcs.;
carrots – 1 pc.;
hops-suneli - ½ teaspoon;
butter – 30 g.

Preparation

The onion is finely chopped, and the carrots are grated on a coarse grater.
Pour oil into the bowl and saute the vegetables for 10 minutes in the “Baking” mode.
Lay out the thighs, previously rubbed with salt and spices.
Pour out the prepared cereal, pour in water, add oil and cook in the “Pilaf” mode until the signal.

You can first fry it in a slow cooker, then the desired golden brown crust will form. If there is no time, then all the components are placed in a bowl and cooked in the “Stew” mode for 1 hour 30 minutes. At this time you can do other things yourself. It is better to serve the dish hot.

Ingredients:

chicken thighs – 10 pcs.;
onions, carrots - 1 pc.;
sweet pepper – 2 pcs.;
eggplants – 2 pcs.;
potatoes – 4 pcs.;
tomatoes – 2 pcs.;
salt, spices - to taste.

Preparation

The chicken is rubbed with salt and spices and placed in a single layer in the bowl of the device.
In the “Frying” mode, bring until golden brown on one side, then turn over, add onion chopped into quarter rings, chopped carrots, sweet peppers, potato cubes with eggplants.
The tomatoes are pureed and the resulting mass is poured into a bowl.
Sprinkle the vegetables with salt and spices, stir and use the “Stew” mode to cook delicious chicken thighs in a slow cooker with vegetables for 1 hour.

Breast fillet or white chicken meat sometimes turns out too dry. If you want the meat to be juicy and tasty, you can cut the fillet from the thighs, marinate it in a mixture of soy sauce, honey and mustard with spices, and then cook it in the “Baking” mode. If the marinade is not enough and there is a fear that the meat will burn, then after 20 minutes of frying it is better to switch the device to the “Stew” mode and cook for another 20 minutes.

Ingredients:

chicken thighs – 5 pcs.;
soy sauce – 5 tbsp. spoon;
honey - 3 tbsp. spoons;
mustard – 1 teaspoon;
garlic – 3 cloves;
turmeric – ½ teaspoon;
oil – 2 tbsp. spoons;
salt.

Preparation

The skin is cut off from the thighs and the bone is removed.
Mix honey with soy sauce, mustard, garlic and turmeric.
The resulting sauce is poured over the meat and marinated for half an hour.
Pour oil into the bowl, lay out the meat and, in the “Baking” mode, cook the chicken thigh fillet in a slow cooker for 40 minutes.

Chicken thighs with mushrooms in a slow cooker

In a slow cooker, stewed in sour cream sauce, this is an easy to prepare, very satisfying and juicy delicacy. You can use the whole thighs or cut the meat off the bone and use just that. The dish can be served with various side dishes - it will be very tasty with buckwheat, boiled potatoes or vegetable salad.

Ingredients:

chicken thighs – 1 kg;
champignons – 500 g;
sour cream 20% fat – 200 g;
salt.

Preparation

The washed and dried thighs are cut into 3-4 parts and the meat is placed in a greased bowl.
Add sliced mushrooms, salt, pour in sour cream, stir and cook in the “Baking” mode for half an hour. After this, switch the device to the “Stew” mode and cook the chicken thighs in the slow cooker for another half hour.

The recipe for cooking chicken thighs in a slow cooker is simple and accessible. When you don’t have time to boil jellied meat on the stove, this cooking option is very useful. In order for the jellied meat to freeze well, you must add chicken feet, because they contain a lot of gelling substance, thanks to which the dish freezes.

Ingredients:

garlic – 8 cloves;
onion – 1 pc.;
bay leaf – 2 pcs.;
chicken thighs – 8 pcs.;
chicken paws – 500 g.

Preparation

The remaining skins are removed from the chicken paws and the claws are cut off.
Place the prepared paws and thighs in a bowl, pour in water, salt, and add a bay leaf.
In the “Stew” mode, cook for 3 hours, add the onion, garlic cloves and cook for another hour.
After the signal, the meat is removed, separated from the bones and laid out on plates, the broth is filtered through gauze, the contents of the plates are poured over it and put in the cold until completely solidified.

Steamed chicken thighs in a slow cooker - recipe

Steamed chicken thighs in a slow cooker are a dietary dish and incredibly easy to prepare. This recipe uses only salt and pepper. If the diet prohibits the use of any spices, then only salt is left. If there are no prohibitions, you can safely pre-marinate the meat in your favorite spices.

Time: 90 min.

Servings: 4-7

Difficulty: 4 out of 5

Chicken thighs “Original”, stewed with rice, vegetables and mushrooms in a slow cooker

The classic combination of tender chicken, rice and vegetables came to the table of Europeans from distant Asia, where a similar dish was prepared almost every day, probably just like we Russians love to cook borscht.

Today's recipe is of course different from the very first recipe, but no less tasty. The dish is a little complicated - since the rice will be steamed separately, but if your multi-cooker has a steaming function, then the aromatic stew with mushrooms and vegetables will be cooked simultaneously with the side dish.

Chicken thighs	- 4-7 pcs.
Long grain rice	- 1-2 multi-glasses
Champignon	- 250 gr.
Green beans	- 150 gr.
Bulb onions	- 1 PC.
Carrot	- 1 PC.
Garlic	- 2-3 cloves
Vegetable oil	- for frying
Salt	- taste
Seasoning for chicken	- optional
Hard cheese	- For decoration

The specified amount of ingredients will yield 4-7 servings.

Step 1

You can remove the skin from the chicken thighs (this will be a more dietary option, since the lion's share of unhealthy fats and calories comes from it), rinse under cool water, and dry on a cotton or disposable towel.

Or you can use regular dry napkins, the main thing is that there is no excess moisture on the chicken during frying. After this, rub the chicken with salt and a mixture of peppers, let it lie there for about 5 minutes, just while the multi-bowl heats up.

Now we turn on the “Baking” or “Frying” mode on our kitchen assistant, pour in a little vegetable oil, let the bowl warm up thoroughly, and lay out the thighs.
If it is possible to choose the roasting temperature, then choose 180 degrees.

We lay out the already fragrantly smelling chicken and cook until it gets a beautiful golden color. The recipe cannot tell you the exact cooking time, since it all depends on what model of multicooker you use.

Important: We have no goal to cook the chicken; at this stage of cooking, a beautiful crust is important.
After we receive it, we put the fried pieces of chicken on a plate and continue to create.

Step 2

Peel the onions and carrots and rinse them under water to remove any dirt.
We cut the vegetables as you wish - the recipe does not make clear requirements in this regard.

We decided to cut both the onions and carrots into small cubes as shown in the photo below - the bright orange carrot pieces will liven up and add color to the dish.

Without rinsing the multi-bowl after the chicken, first fry the chopped onion in it until the characteristic aroma of fried onions is obtained, and then add the carrots.

It's the champignons' turn. Our recipe involves using both fresh and frozen mushrooms.

We will make a choice in favor of fresh champignons, and how to deal with frozen ones – read below. So, cut fresh mushrooms into thin slices and mix with vegetables in a slow cooker.

On a note: If you decide to add frozen mushrooms to the recipe, they should be fried first after the chicken. Fry until the liquid has completely evaporated, otherwise instead of mushrooms in the dish you will feel something tasteless and slimy.

Step 3

When the mushrooms and vegetables are slightly fried (if the vegetables stick to the bowl, you can add a couple of drops of vegetable oil), add the last vegetable ingredient - green beans.

Thoroughly mix the vegetables with mushrooms, add salt and spices to taste (this also includes, by the way, pre-peeled and chopped garlic cloves), fill everything with hot water so that it covers the contents of the bowl by about 1 centimeter.

Bringing chicken thighs back to their homeland. We don't add rice because we will be steaming it. We rinse the long-grain rice under water until it becomes transparent (you can do as the Chinese advise and rinse it 7 times, but culinary experience suggests that usually everything is finished by the fourth time).

Place in a special steaming basket, add salt, and place on top of the chicken and vegetables.
Close the multicooker bowl, select the “Stew” mode, cooking time is 50 minutes. Ask - what about rice, where is the selection of the “Steam” function, how to cook it?

This is the whole secret. The rice will feel great and will be steamed and stewed.
After the cooking time has expired, carefully so as not to burn yourself, take out a container with rice and chicken thighs stewed with vegetables in a slow cooker.

When serving, decorate with thin shavings of grated cheese. That's all. As you can see, this recipe was easy to make!

Watch another version of this dish in the video below: