How to cook chicken stomachs with potatoes in a slow cooker?

Recipe #1. Chicken gizzards with potatoes and mushrooms in a slow cooker .

Ingredients:

• Chicken stomachs (1 kg);
• Potatoes (4 pcs.);
• Champignons (300 g);
• Carrots (1 pc.);
• Onion (1 pc.);
• Vegetable oil;
• Salt (to taste);

Cooking process

1. We wash the chicken stomachs, clean and remove excess fat.
2. We place the stomachs in a multicooker bowl greased with vegetable oil. Set the "Extinguishing" mode for 2 hours and mix at the beginning of the quenching. We look at how much juice stands out and, based on this, add water: from 0.5 to 2 glasses, if desired.
3. After an hour of stewing, add pieces of potatoes and carrots.
4. Peel the onion, chop and add next.
5. Mushrooms are cut into 4-6 parts and placed on top of the ingredients in the multicooker bowl.
6. At the end of cooking, add salt, chicken stomachs to taste and mix.
7. After the beep, the dish can be served at the table.

Recipe #2. Chicken gizzards with potatoes in a slow cooker .

Ingredients:

• Chicken stomachs (400 g);
• Onions (2 heads);
• Potatoes (0.5 kg);
• Water (500 ml);
• Mushrooms (200 g);

Cooking process

1. We wash the chicken stomachs under running water, clean them of fat and yellow skin, put them under the tap again and put them in a colander. After they drain excess liquid, cut them into several parts.
2. We place the chicken stomachs in the bowl of the multicooker and fill it with water. We also send a bay leaf there and turn on the device in the “Cooking” or “Extinguishing” mode for 1.5 hours.
3. Wash vegetables and peel. We cut the mushrooms into slices, onions into small cubes, potatoes into medium pieces.
4. We take out the almost ready stomachs from the multicooker, draining the broth into a separate bowl.
5. Pour a small amount of vegetable oil into a dry thicket of the device, pour the mushrooms and fry them until a light golden color appears.
6. After that, we send the onion to the mushrooms and continue to sauté until browned.
7. We combine onion-mushroom frying with stomachs, potatoes, broth and spices.
8. Mix everything thoroughly, close the multicooker and activate the "Extinguishing" mode.
9. After an hour, the finished dish can be served at the table.

How to cook chicken stomachs with sour cream in a slow cooker?

Recipe #1. Chicken gizzards in sour cream .

Ingredients:

• Chicken stomachs (500 g);
• Sour cream (200 - 250 g);
• Water (200 ml);
• Salt, pepper, spices (to taste);

Cooking process

1. We thoroughly wash and clean the chicken stomachs, if desired, you can also cut off the fat. Cut into strips or cubes.
2. We spread it in a multicooker bowl, salt, pepper, season with spices.
3. Add sour cream and water. Add chopped onion. Mix everything thoroughly.
4. On the multicooker, turn on the "Extinguishing" program for 1.5 hours.
5. When serving, decorate with lettuce leaves.

Recipe #2. Chicken gizzards with sour cream and tomato paste .

Ingredients:

• Chicken stomachs (700 g);
• Onion (1 head);
• Sour cream (50 g);
• Tomato paste (40 g);
• Salt, spices (to taste);
• Vegetable oil;

Cooking process

1. We wash the chicken stomachs under cold running water. We remove the yellow film and excess fat.
2. Peel the onion and cut into small pieces. Fry in a slow cooker in the baking mode for about 5 minutes.
3. We spread the onion in a separate plate and throw the whole ventricles into the multicooker bowl and fry them for about 10 minutes.
4. Next, fill them with water, salt, add tomato paste and spices.
5. We switch the multicooker to the mode for stewing and cook the dish for about 1 hour.
6. 10 minutes before the end of the program, pour the stomachs with sour cream and mix.
7. Enjoy your meal!

How to cook chicken stomachs with mayonnaise in a slow cooker?

Recipe #1. Chicken gizzards with mayonnaise in a slow cooker .

Ingredients:

• Chicken stomachs (500 - 600 g);
• Mayonnaise (3-4 tablespoons);
• Salt, seasoning (to taste);

Cooking process

1. Chicken stomachs are washed and cleaned. Cut into pieces (optional). In a slow cooker, you can also cook whole stomachs without cutting them.
2. We put the prepared product in the bowl of the multicooker. Fill with mayonnaise. Add seasoning to taste, salt and mix everything thoroughly.
3. Add a little water, about 0.5 cups. Close the lid and set the steam valve to the high pressure position. Set the "Extinguishing" mode. Cooking time is average.
4. After the signal, we wait for the pressure to drop and turn the valve to take out the finished chicken stomachs and serve to the table.

Recipe #2. Chicken stomachs in a slow cooker .

Ingredients:

• Chicken stomachs (1 kg);
• Carrots (1 pc.);
• Onion (1 head);
• Sweet bell pepper (1 pc.);
• Tomatoes (1 pc.);
• Garlic (a few cloves);
• Water (1.5 cups);
• Mayonnaise (2 tablespoons);
• Salt, spices (to taste);

Cooking process

1. We wash the chicken stomachs well under running water, cut off the fat and cut into halves.
2. We rub the carrots on the track, cut the onion into half rings.
3. Cut the bell pepper, tomato and garlic into pieces and use a blender to bring to a mushy mass.
4. We lower all the products into the multicooker bowl, add salt and spices to taste. We mix mayonnaise with water so that there are no lumps and pour the products with the resulting sauce.
5. We set the program "Extinguishing" for 1.5 hours.
6. Chicken stomachs cooked in a slow cooker can be served at the table.

How to cook chicken stomachs with vegetables in a slow cooker?

Recipe #1. Chicken gizzards stewed in a multicooker with vegetables .

Ingredients:

• Chicken stomachs (300 g);
• Onion (1 pc.);
• Carrots (1 pc.);
• Bulgarian pepper (1 pc.);
• Salt, spices (to taste);
• Adjika (1 tbsp);
• Water (1 glass);
• Vegetable oil (3 tablespoons);

Cooking process

1. Stomachs are washed and cleaned of unnecessary films. We cut into 2 parts.
2. Finely chop the onion and carrot.
3. We turn on the slow cooker in the Frying / Stewing mode for 1 hour, pour vegetable oil and put all the ingredients. Add salt and spices. Simmer for 15 minutes.
4. Add water and simmer for another 45 minutes, until the stomachs are ready.
5. At the end, add spicy adjika and simmer for a few more minutes.
6. Enjoy your meal!

Recipe #2. Chicken ventricles with vegetables in a slow cooker .

Ingredients:

• Chicken stomachs (500 g);
• Tomatoes (1 pc.);
• Carrots (1 pc.);
• Onion (2 pcs.);
• Refined sunflower oil (2 tablespoons);
• Seasoning "Hmeli - suneli" (1 tsp);
• Salt (to taste);
• Water (50 ml.);

Cooking process

1. Wash the chicken stomachs thoroughly under cold running water. Remove the fatty layer of the film. Cut into strips or thin slices.
2. We clean the carrots and grate them on a Korean carrot grater or cut them into thin strips.
3. Peel the onions, wash and cut into thin half rings.
4. Wash the tomatoes and cut into cubes or strips. Fresh tomato can also be replaced and 1-2 tbsp. pastes.
5. Pour sunflower oil into a multi-pot. We spread the prepared stomachs, tomato, carrots and onions. Add "Hmeli - suneli" and salt to taste. Mix everything thoroughly.
6. We add water. We close the lid of the multicooker, and then the steam release valve. Set the timer for 20 minutes and cook in the "Extinguishing" mode until the beep sounds.
7. Then we release a jet of steam, open the valve and open the lid. Mix the contents again.
8. We spread the chicken ventricles with vegetables on portioned plates and serve.

How to cook chicken stomachs in sauce?

Recipe #1. Chicken ventricles in tomato-mayonnaise sauce .

Ingredients:

• Chicken stomachs (300 g);
• Onion (1 head);
• Salt, ground black pepper (to taste);
• Seasonings (to taste);
• Tomato paste (1 tbsp);
• Mayonnaise with garlic (2 tablespoons);
• Bay leaf (1 pc.);
• Flour (1 tbsp);

Cooking process

1. Soak the stomachs in cold water, peel and cut into cubes.
2. Peel the onion and cut into half rings.
3. We throw the stomachs into the multicooker bowl, salt, pepper and add turmeric seasoning. We fry them in the “Frying” mode for 10 minutes.
4. Add onion, fry everything together.
5. We set the "Extinguishing" mode for 60 minutes. Add tomato paste, mayonnaise with garlic, stir and simmer for another 15 minutes.
6. Add one tablespoon of flour, stir.
7. Pour boiled water to hide the chicken stomachs. Add bay leaf, and at the end of the stew, remove it so that there is no bitterness. Pour the seasoning and salt the resulting broth to taste. Simmer until ready.

Recipe #2. Chicken ventricles in sour cream cheese sauce .

Ingredients:

• Chicken stomachs (500 g);
• Salt, pepper (to taste);
• Paprika (1 pinch);
• Water (1 multi-glass);
• Sour cream (150 g);
• Greens (1 bunch);
• Flour (1 multi-glass);
• Onion (1 head);

Cooking process

1. We wash the chicken stomachs, dry them.
2. Pour oil into the multicooker bowl. We put on the “Frying” mode and fry the chopped onion.
3. Add the stomachs and also fry.
4. Add flour, mix and pour sour cream, diluted water with salt. Add spices, bay leaf.
5. Cooking in the "Stew - meat" mode - 40 minutes with the steam release valve closed.
6. Enjoy your meal!

How to cook chicken stomachs with mushrooms in a slow cooker?

Recipe #1. Mushrooms with ventricles in a slow cooker .

Ingredients:

• Chicken stomachs (500 g);
• Champignons (400 g);
• Onion (2 heads);
• Sour cream (200 g);
• Boiled water (0.5 cups);
• Carrots (1 pc.);
• Salt, black pepper, spices (to taste);

Cooking process

1. Mushrooms and offal are cooked at different times, and therefore, in addition to the slow cooker, you will also have to use one pan on a regular stove.
2. We clean the chicken stomachs, wash and cut into strips. We place them in an ordinary saucepan and cook over medium heat until they are ready.
3. We cut the onion as small as possible. Grate the carrots on a medium-sized grater. We put the vegetables in a bowl pre-greased with oil and fry in the "Baking" mode for 10 - 15 minutes.
4. We wash the mushrooms, then cut into slices of medium size.
5. Add stomachs, mushrooms, sour cream, spices, salt to the bowl. We add water.
6. We put the slow cooker on the "Extinguishing" mode and cook for another hour.

Recipe #2. Stewed chicken gizzards with mushrooms .

Ingredients:

• Chicken stomachs (600 - 700 g);
• Champignons (450 g);
• Onions (2 heads);
• Sour cream (200 g);
• Carrots (1 pc.);
• Vegetable oil;
• Salt, spices (to taste);

Cooking process

1. We clean the chicken stomachs, wash them, put them in a saucepan and fill them with water. Boil until fully cooked (about an hour).
2. Defrost the mushrooms (if they are frozen) and drain the water. We simply wash fresh champignons and cut them together with chicken stomachs.
3. On the slow cooker, turn on the "Baking" mode and fry the finely chopped onion and carrots grated on the track.
4. Add mushrooms, chicken stomachs and sour cream. Salt to taste, pepper and stir. If it seems too thick, you can add boiled water.
5. We set the "Extinguishing" mode for 1 hour, but you can turn it off a little earlier.
6. Enjoy your meal!

How to cook pilaf from chicken stomachs in a slow cooker?

Recipe #1. Pilaf from chicken stomachs .

Ingredients:

• Long-grain rice boiled (2 cups);
• Chicken stomachs (700 g);
• Onion (1 head);
• Carrots (1 pc.);
• Pepper, salt, cumin, turmeric (to taste);
• Sunflower oil;
• Water (4 glasses);

Cooking process

1. Chicken stomachs cut into 2-3 parts. Rinse thoroughly and place in a skillet. Pour a glass of water here and simmer until the liquid has completely evaporated.
2. Finely chop the onion, and grate the carrots on a coarse grater.
3. After all the water has evaporated from the pan, add sunflower oil here. Put the vegetables in the pan and fry everything until half cooked.
4. Pour the rice into the multicooker bowl. Here we add 1 teaspoon of salt, pepper, turmeric and cumin.
5. We put the contents of the pan into the bowl and mix everything thoroughly.
6. Pour in 3 cups of cold water.
7. Cooking in the "Group" mode. In less than an hour, you will get a crumbly, fragrant and very tasty pilaf.

Recipe #2. Pilaf with chicken stomachs .

Ingredients:

• Chicken stomachs (300 g);
• Steamed rice (1 cup);
• Carrots (2 pcs.);
• Onion (1 head);
• Seasoning for pilaf (to taste);
• Garlic (3 cloves);
• Vegetable oil;
• Salt (to taste);

Cooking process

1. We wash the stomachs and remove excess veins. Cut into small pieces.
2. We send it to the slow cooker on the "Extinguish" mode, for 1 hour. Add a little salt to the water in which the stomachs will be stewed.
3. Finely chop the onion and carrot.
4. We drain the water from the stomachs, pour carrots and onions into the bowl, add vegetable oil. Add seasoning for pilaf. We put the slow cooker on the "Frying" mode and cook for 15 minutes.
5. Add rice after 15 minutes. For 1 cup of rice, we also take 2.5 cups of water.
6. Add rice to the previously prepared mixture.
7. Fill it with water and put it back on the “Frying” mode for 15 minutes. Salt if necessary.
8. Then add 3 cloves of garlic. We pierce in several places (including where the garlic went). Without adding anything else and without mixing, set to the “Pilaf” mode.
9. Thus, you can get a delicious pilaf with well-cooked and very soft ventricles.

How to cook buckwheat with chicken stomachs in a slow cooker?

Recipe #1. Buckwheat with chicken stomachs and vegetables .

Ingredients:

• Chicken stomachs (400 g);
• Buckwheat (1 glass);
• Onion (1 head);
• Carrots (1 pc.);
• Vegetable oil;

Cooking process

1. We wash the chicken stomachs, pour them with cold water, boil until tender, after boiling, salt the broth. We do not pour out the broth.
2. Fry onions and carrots. Add scalded and trimmed stomachs. In the multicooker bowl we put the washed buckwheat, fried vegetables with stomachs.
3. Pour in 1 cup broth and 1 cup water.
4. On the multicooker, set the "Buckwheat" mode.
5. Enjoy your meal!

Recipe #2. Chicken stomachs with buckwheat in a slow cooker .

Ingredients:

• Chicken stomachs (1 kg);
• Onion (2 heads);
• Carrots (2-3 pieces);
• Buckwheat (2 multi-cups);
• Water (4 multiglasses);
• Bay leaf (1-2 pieces);
• Vegetable oil;
• Salt, pepper (to taste);

Cooking process

1. We thoroughly wash the stomachs.
2. We turn on the multicooker on the "Baking" mode, for 40 minutes. Add a little vegetable oil, spread the prepared chicken stomachs and fry. Add salt and pepper to taste. Add chopped onion and carrots. We mix everything thoroughly.
3. After the chicken stomachs are fried, we transfer the multicooker to the “Extinguishing” mode for 1 hour. Add bay leaf.

Ingredients:

• Chicken stomachs (400 g);
• Water (2 liters);
• Potatoes (3 pcs.);
• Carrots (2-3 pieces);
• Onion (1 pc.);
• Sunflower oil;
• Buckwheat (4 tablespoons);
• Bay leaf;
• Greens;
• Salt, pepper (to taste);

Cooking process

1. Peel potatoes, onions and carrots.
2. Cut potatoes into cubes or sticks.
3. Onion cut into small cubes.
4. We rub the carrots on a grater.
5. We wash the buckwheat.
6. Pour a little sunflower oil into the multicooker bowl, add onions and carrots.
7. Turn on the "Frying" mode to brown the onions.
8. Pour water, add chicken stomachs, buckwheat, potatoes. Salt, pepper, mix well. Turn on the "Soup" mode, for 1 hour, close the lid.
9. 15 minutes before the end of the program, open the lid, add bay leaf, finely chopped greens. Close the lid and continue cooking until you hear a beep.
10. Buckwheat soup with chicken stomachs is ready!

Recipe number 2. Vermicelli soup with ventricles in a slow cooker .

Ingredients:

• Chicken stomachs (250 g);
• Potatoes (3 pcs.);
• Onion (1 head);
• Carrots (1 pc.);
• Thin vermicelli "cobweb";
• Salt, spices, herbs (to taste);

Cooking process

1. We wash the stomachs, and divide each into 2 parts. Pour vegetable oil into the bowl, activate the "Frying" mode and set for 12 minutes.
2. We chop the onion, and either cut the carrots into circles, or simply rub them on a grater. We put all the vegetables in a multicooker bowl and fry.
3. Peel the potatoes, cut and transfer to the vegetables. Pour everything with water, add salt and your favorite spices.
4. Turn on the "Extinguishing" mode for 1 hour and close the lid.
5. 20 minutes before readiness, open the lid, add vermicelli and greens and continue cooking until the beep.
6. Enjoy your meal!

Time: 120 min.

Servings: 2-3

Difficulty: 4 out of 5

A simple recipe for cooking chicken stomachs in a Redmond slow cooker

Chicken stomach is an amazing offal, on the basis of which you can cook a wide variety of dishes. It should be noted that the taste of this product can be compared with beef, only its cost is much lower. The cooking process is greatly simplified if you stew chicken stomachs in a Redmond slow cooker and choose a proven recipe. The result of culinary efforts will exceed all your expectations.

Most housewives treat this offal with disdain, because very often cooking chicken ventricles causes many difficulties. It should be borne in mind that this product is not only very useful, but also low-calorie, it can no doubt be included in any diet.

Cooking chicken stomachs in a slow cooker is not as difficult as it might seem at first. Thanks to the use of various sauces, it will be possible to complement and reveal the taste of each piece of this offal. Can't wait to try the recipe? First, you should learn some of the intricacies of preparing a delicious second course.

• Before cooking chicken stomachs, you need to thoroughly rinse them under running water and remove the yellowish film from the inside.
• You will be able to create a full-fledged second course if you use chicken ventricles with vegetables or wheat, buckwheat or rice groats. Thanks to this, you will get your "signature" recipe.
• In Redmond multicookers, you can cook a dish in several modes, depending on the model of kitchen appliances, the programs are often used: "Stew", "Rice / Cereals" or "Multi-cook".
• It is imperative to cut the offal before stewing, because only in this way will they reach full readiness in the time programmed by the multicooker.
• Cooking chicken ventricles is recommended for at least 1 hour, it is best when the dish is stewed for 1.5 hours.
• The second dish will taste better if you cook all its ingredients in butter or ghee, although these components may not be taken into account in the recipe you have chosen. A creamy-vegetable mixture (spread) is also suitable for this purpose.
• Give preference to chilled offal, because after defrosting the ventricles become very stiff, which, of course, negatively affects the taste of the finished product.
• The dish will become much more aromatic if you use peppercorns and bay leaves.
• Fresh herbs are best used at the final stage of cooking, it will give bright, fresh notes.

Now it’s time to start preparing such a healthy and tasty offal using this wonderful recipe.

Ingredients:

Step 1

Peel the vegetables, rinse the chicken stomachs well.

Step 2

Now the offal must be soaked for about 1.5 hours. After the specified time, drain the water from the ventricles, cut them into oblong pieces.

Step 3

Cut the peeled onion into large cubes.

Step 4

Grind the carrots with a fine grater.

Step 5

Pour a little refined oil on the bottom of the multicooker bowl, transfer the previously prepared products.

Step 6

Select the "Baking" or "Stew" program, fry the vegetables with the ventricles for 20 minutes. After completing the regime, add salt, the necessary seasonings, as well as fatty sour cream.

Step 7

Select the "Extinguishing" mode, then cook the dish for 1.5-2 hours.

Step 8

For 15 min. before the end of the program, add finely chopped garlic cloves to the contents of the multicooker bowl.

Open the lid of the multicooker, then stir the dish and proceed to arrange it on plates.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It is useful for any housewife to know how dishes from chicken stomachs are prepared in a slow cooker. This dinner option is useful in conditions of lack of time and the need to cook something quick and tasty. You can make food in many ways, diversify by including cereals, vegetables or sauces.

How to cook chicken stomachs in a slow cooker

Chicken ventricles are offal, but they taste like top quality beef, and are half the price. They are high in protein. It doesn’t take much skill or effort to cook chicken stomachs in a slow cooker, because they are sold already ready for cooking. If the navel is closed, then it is cut and the contents are taken out, washed and the yellow skin is removed, prying with a knife (it is recommended to scrape). The stomachs are thoroughly washed, otherwise the product will be bitter.

It is best to wash the navels with a strong stream of running cold water to clean the walls of sand, stones and gastroliths. Prepared products are cut into pieces or used whole. You can pre-stew or lightly fry the slices, pour the sauce and stew in a slow cooker. Chicken stomachs go well with pasta, cereals, vegetables and mushrooms.

Fillings for the dish are mayonnaise, sour cream, ready-made sauces, broths with tomato paste or water. It is recommended to season the ventricles with spicy spices - curry, basil, cumin. You can add spiciness to the dish in the form of adjika, mustard, bay leaf. Don't begrudge the green. When using a slow cooker, you will need the “Baking” or “Frying” mode for preparation, and “Stew” or “Pilaf” for the main process.

Recipe for chicken stomachs in a slow cooker

Any cook will need a recipe for chicken stomachs in a slow cooker. The classic version involves the use of sour cream, but it can be improved with a more complex sauce with the addition of cream, garlic and herbs. Professionals can also immediately prepare a side dish - a slow cooker allows this.

Chicken stomachs in a slow cooker with sour cream

• Servings: 5 persons.
• Calorie content of the dish: 98 kcal.
• Destination: for lunch.
• Cuisine: Russian.

Chicken gizzards in a slow cooker with sour cream is a traditional dish with delicate gravy and pleasant vegetable additions. It is best to season it with classic frying of onions and carrots. Stewed navels are tender and appetizing, they go well with mashed potatoes and boiled crumbly cereals.

Ingredients:

• chicken ventricles - 1 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 3 tablespoons;
• water - half a glass;
• vegetable oil - 20 ml.

Cooking method:

1. Cut the onion into half rings, fry in the “Baking” mode until translucent and golden brown. Throw chopped carrots, fry for 10 minutes.
2. Load the washed stomachs, season with salt and pepper.
3. Pour in sour cream, part of the water, mix. Close the lid. Set the "Extinguishing" mode, set for two hours, add water if necessary.

Chicken gizzards with potatoes in a slow cooker

• Servings: 5 persons.
• Calorie content of the dish: 124 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken stomachs with potatoes in a slow cooker will be an excellent hearty dish that combines meat and a side dish at the same time. Potato slices will be saturated with a pleasant aroma, saturated with the smell of spices and acquire a bright color due to the onion-carrot dressing. It is optimal to use special seasonings for potatoes or chicken.

Ingredients:

• chicken navels - 1000 g;
• vegetable oil - 40 ml;
• potatoes - 7 pieces;
• water - 100 ml;
• onions - 3 pcs.;
• seasoning for potatoes - 10 g.

Cooking method:

1. Pour oil into the bowl, lay out the washed, cleaned navels, cover with a lid. Switch the "Baking" program to 50 minutes. Stir several times.
2. Remove the meat from the bowl, put the potato quarters in it, sprinkle with seasoning.
3. Mix the giblets with onion half rings, return to the bowl. Salt, pepper.
4. Fill with water, set the “Pilaf” mode, cook for 40 minutes.

Stewed stomachs in a slow cooker

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 99 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Stewed stomachs in a slow cooker will turn out soft and tender, very satisfying. The secret of their cooking lies in the use of sour cream filling, which is in perfect harmony with fresh champignons and carrots. Spicy sharpness is added by onions and spices - allspice, curry and cardamom. Use any other seasoning mix if you like.

Ingredients:

• chicken stomachs - 0.65 kg;
• champignons - 450 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 40 ml;
• cream - 0.2 l.

Cooking method:

1. Rinse the navels in a deep container, remove debris, cut off fat. Boil until tender in salted water, drain off liquid.
2. Cool, cut into strips of medium length.
3. Fry the meat in a bowl on the “Baking” mode, add grated carrots, onion rings.
4. After browning, add mushrooms with slices, pour sour cream. Cook for an hour in the "Extinguishing" mode.

Chicken gizzards with rice in a slow cooker

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken stomachs with rice in a slow cooker will turn out extremely tender and juicy. Rice will be an exquisite addition to a meat dish, emphasizing its softness. You can cook food in the usual slow cooker or with the pressure cooker function, which will cut your time in half. Melting in your mouth meat pieces with tomato sauce will be well received by all family members.

Ingredients:

• chicken stomachs - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomatoes in their own juice - 180 g;
• water - 5 glasses;
• vegetable oil - 20 ml;
• long steamed rice - 0.4 kg.

Cooking method:

1. Boil the washed navels for five minutes, setting the "Soup" mode. Drain, fry with onion half rings and coarsely grated carrots on the “Meat” function. Open the lid during the process.
2. Fry for five minutes, add crushed tomatoes, juice from them, simmer for a couple of minutes.
3. Pour the washed rice, pour in water, cook the contents on the “Rice” program for half an hour.
4. Decorate with greenery.

Chicken stomachs with buckwheat in a slow cooker

• Cooking time: 1.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 117 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken stomachs with buckwheat in a slow cooker are made by analogy with the recipe described above using rice. To give the dish a pleasant taste and aroma, use a mixture of frying oils, as well as seasonings - dried bell pepper and celery root. The delicate, refined aroma of food will appeal to everyone who tries it.

Ingredients:

• buckwheat - 0.4 kg;
• chicken stomachs - half a kilo;
• water - 0.6 l;
• butter - 20 g;
• carrots - 1 pc.;
• vegetable oil - 40 ml;
• onion - 1 pc.;
• dried sweet paprika - 10 g;
• dried celery - 10 g;
• bay leaf - 1 pc.;
• allspice - a pinch;
• nutmeg - 2 g.

Cooking method:

1. Thoroughly clean the stomachs, wash, cut. Soak for 20 minutes in cold water, dry.
2. Onion half rings with carrot straws fry for 20 minutes, then add offal. Pour in water, season, simmer for five minutes.
3. Lay washed buckwheat, pour in water, add bay leaf. Set the "Buckwheat" mode, cook for 50 minutes.
4. Serve with chopped herbs, sour cream sauce and garlic.

Chicken gizzards with mushrooms in a slow cooker

• Cooking time: 2.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 100 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken stomachs with mushrooms in a slow cooker are rich in protein. This low-calorie dish will definitely appeal to all those who are on a diet. A hearty delicacy with mushrooms has a special aroma and taste, due to sour cream it becomes soft and tender. Even those who do not really like offal will not refuse the dish. You can garnish food with any cereals, potatoes or vermicelli.

Ingredients:

• chicken navels - 0.65 kg;
• champignons - 0.45 kg;
• onions - 2 pcs.;
• sour cream - a glass;
• water - liter;
• carrots - 1 pc.;
• vegetable oil - 20 ml.

Cooking method:

1. Clean the stomachs, wash, transfer to the bottom of the pan. Pour in water, boil for an hour until tender.
2. Rinse the mushrooms, cut into slices.
3. Fry chopped onions, grated carrots in the “Baking” mode, add mushrooms.
4. Lay the meat, sour cream, spices.
5. Pour in some water if necessary. Turn on the "Extinguishing" mode for an hour.

Chicken gizzards with cabbage in a slow cooker

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 104 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken stomachs with cabbage in a slow cooker resemble biggos, which quickly satisfies hunger. You can use fresh or stewed cabbage (it is best to mix both), season with tomato paste and parsley. If necessary, the pasta is replaced with juice or fresh tomatoes, supplemented with carrots, garlic and onions. Try adding mushrooms too: salted and fresh in half.

Ingredients:

• chicken ventricles - 1 kg;
• onion - 1 pc.;
• water - 200 ml;
• carrots - 1 pc.;
• vegetable oil - 30 ml;
• fresh cabbage - 0.75 kg;
• parsley - 25 g;
• tomato paste - 40 ml.

Cooking method:

1. Clear the stomachs of fat, films, rinse. Grate the carrots on a coarse grater, chop the onion.
2. Turn on the “Baking” mode, pour out the oil, fry the stomachs. Add vegetables, simmer for 20 minutes.
3. Pour in the pasta, cover with water, season with spices. Turn on the "Extinguishing" program for an hour and a half.
4. 10 minutes before the end of cooking and the signal, throw in chopped cabbage, parsley.
5. Garnish with fresh vegetables or try making a salad with small quail eggs based on cucumbers and radishes.

To properly cook chicken ventricles in a slow cooker, check out the tips of professionals:

• chicken navels in a slow cooker will turn out tastier if you use butter or ghee for frying;
• if the recipe requires pre-cooking the meat, then observe the cooking time and do not exceed it so as not to get a tasteless dry product;
• during the heat treatment, the navels lose about 30% of their mass, keep this in mind when cooking for a large number of people;
• it is better to take fresh offal for manufacturing, because after freezing-thawing they become dry and hard, they chew badly;
• for flavor when cooking or frying, it is recommended to add peppercorns, bay leaves and fragrant roots with herbs;
• low-calorie navels do not contain fat, therefore they are part of dietary dishes;
• they are best served with low-fat sauces, cereals and vegetables, stewed or stewed.

Video: Stewed chicken stomachs in a slow cooker

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How do you feel about preparing chicken stomachs for lunch or dinner? If in doubt and think that the household will not like it, we will try to convince you. For some reason, many bypass chicken offal, but in vain. When properly prepared, they are no worse than meat and mind you without bones.

What you need to know when buying chicken stomachs? Try to never buy a frozen product, take only chilled. Remember that the shelf life of this offal is very short - only two days. Also pay attention to the yellow film on the stomachs, it should be clean.

We offer you several recipes for chicken stomachs cooked in a slow cooker and the first recipe will be chicken stomachs in tomato sauce in a slow cooker.

According to this recipe, chicken navels are cooked in tomato juice or paste. Many suggest pre-boiling them for 40 minutes. But you can not do this, but simply increase the extinguishing time. Moreover, a miracle saucepan will do everything for you, which means that nothing will burn and the ventricles will turn out delicious.

Ingredients

• stomachs - 500 g;
• tomato paste - 2 tbsp. l.;
• onion - 1 pc.;
• seasonings and spices - to your taste;
• soy sauce - 40 ml.

How to cook chicken stomachs with tomato paste in a slow cooker

If you purchased uncut chicken navels, then cut them off at one end and rinse well under running water to remove sand and debris. Then remove the film and external fat. Cut the ventricles into medium pieces.

Peel the onion from the husk, rinse and cut into half rings. Transfer the chopped onions and stomachs to a bowl, pour over the soy sauce. Mix well and leave to marinate for half an hour. Soy sauce itself is salty, so don't add salt.

Transfer the pickled ventricles to the multicooker bowl. Set the mode to "Fry", set the time to 7 minutes.

After the end of the specified mode, add tomato paste, pour in a little water, pepper the ventricles to your liking.

Close the multicooker lid. Set the mode to "Extinguish", set the time to 50 minutes. When the signal for the end of the program sounds, try the ventricles, if they are hard, put out a little more.

Chicken stomachs in tomato sauce in a slow cooker are ready. Serve the dish with any side dish - mashed potatoes, pasta or porridge.

Chicken gizzards with sour cream in a slow cooker

In this recipe, we recommend making stewed chicken stomachs in a slow cooker with sour cream. You can cook the navels as described, cutting them into pieces or whole. Only in the second case, then increase the heat treatment time (cook for about an hour, then simmer for 30 minutes).

Ingredients

• stomachs - 1 kg;
• bulb bulb - 2-3 pieces;
• garlic cloves - 5-6 pcs.;
• sour cream (fat content 15-20%) - 200 ml;
• salt with spices - to your taste;
• vegetable oil - 3-4 tbsp. l.

Cooking

1. Thoroughly rinse the ventricles, remove all excess (fat, dirt, protective films). Cut them into small pieces.
2. Peel the onion and garlic, rinse.
3. Transfer the chopped meat ingredient to the multicooker bowl, pour in water, salt a little, throw in a couple of garlic cloves and start the program by setting the “Soup” mode for 60 minutes. Water should cover the navels 2-3 cm higher.
4. When the signal for the end of the program sounds, use a slotted spoon to remove the ventricles from the broth and transfer them to a bowl for now. Drain the broth, 1 cup will be needed to stew the navels, you can use the rest at your discretion.
5. Cut the remaining garlic cloves in half. Cut onions into small cubes.
6. Pour vegetable oil into the multicooker bowl, set the “Extinguishing” mode for 45-50 minutes and warm it up slightly. Place the garlic cloves cut side down so that they fry faster, release their juices and give off the aroma of the oil. As soon as the garlic begins to darken, remove it.
7. Transfer the chicken ventricles to the fragrant garlic oil, close the lid and fry for 10 minutes, stirring occasionally.
8. After the specified time, add the chopped onion to the navels, mix and fry again for 10 minutes (if necessary, you can pour a little water).
9. Now shift the sour cream to the stomachs, salt, pepper, mix well and continue to simmer for 15-20 minutes. In the last 2-3 minutes of simmering, you can open the lid to allow excess liquid to evaporate. If you want more gravy, do not open the lid until the end of the program.
10. Chicken stomachs with sour cream in a slow cooker are juicy, soft and very tasty.

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Chicken gizzards with potatoes in a slow cooker

A wonderful dinner option is chicken stomachs with potatoes in a slow cooker. There is no need to prepare a side dish. The dish is especially good on a frosty winter evening; you can open a jar of pickled tomatoes or cucumbers with it. It will turn out not only tasty, but also hearty to feed the family.

Ingredients

• stomachs - 1 kg;
• onion bulbs - 2 pcs.;
• carrot - 1 pc.;
• potatoes - 1.5 kg;
• vegetable oil - 5-6 tbsp. l.;
• garlic cloves - 2-3 pieces;
• salt with spices - to taste;
• laurel leaf - 1-2 pieces;
• fresh parsley - 1/3 of a small bunch.

Cooking

1. Wash the navels, clean of everything unnecessary, and cut into small pieces.
2. Peel the vegetables from the peel and husk, wash. Cut the potatoes into strips or medium cubes, onions into half rings or small cubes, grate the carrots on a coarse grater, chop the garlic with a knife or skip it on a garlic press.
3. Pour oil into the multicooker bowl, set the “Frying” mode for 30 minutes. When the oil warms up a little, shift the ventricles and fry for a quarter of an hour.
4. Now add carrots and onions to the stomachs, mix and fry for another 15 minutes until the program ends.
5. Pour sliced ​​potatoes into the bowl, mix, pour hot water so that it evenly covers the contents of the multicooker. Set the "Extinguishing" program for 1 hour.
6. 15 minutes before the end, add salt with spices, parsley and garlic.
7. At the end of the program, try a piece of the stomach, if it is not tender enough, then extend the “Quenching” for another quarter of an hour. When serving the dish, sprinkle it with chopped fresh herbs.

Chicken gizzards with mushrooms in a slow cooker

Mushrooms give a special flavor to any dish. Try to diversify them and chicken ventricles. You can use champignons, oyster mushrooms or wild mushrooms. If you have frozen mushroom blanks, they are also suitable for this option.

Ingredients

• stomachs - 500 g;
• champignons - 300 g;
• onion - 3 pcs.;
• vegetable oil - 4-6 tbsp. l.;
• sour cream - 2.5-3 tbsp. l.;
• salt with spices - to your taste.

Cooking

1. Rinse the navels thoroughly, clean and cut in half or quarters.
2. Pour half the oil into the multicooker bowl, set the “Frying” mode for 10-15 minutes. When the oil is hot, remove the navels and fry.
3. Now pour hot water, salt and cook the ventricles for 40-50 minutes in the “Extinguishing” mode.
4. In the meantime, take care of mushrooms and vegetables. Wash and cut the mushrooms (if they are small, then into plates, large mushrooms can be cut into strips). Rinse the peeled onions and cut into medium cubes.
5. When the signal for the end of the program sounds, the navels should already be soft. Take them out, put them on a dish, drain the broth separately.
6. Pour the remaining oil into the bowl, start the “Frying” mode for 20 minutes. Put the onion cubes into the heated oil and fry until golden. Now add the mushrooms and continue frying until they are done. 4-5 minutes before the end of the program, put the navels into the bowl, mix and cook until the signal.
7. Make a fill. Combine in a bowl sour cream, salt, 0.5 cups of broth in which the stomachs were stewed, any spices (ground peppers, dried Italian or Provence herbs, thyme). Mix everything well until smooth and pour the contents of the multicooker. Set the "Extinguishing" mode for another 10 minutes.
8. Chicken stomachs with mushrooms in a slow cooker are ready. When served, they are ideally combined with mashed potatoes.

Cooking Tips

• In order for the chicken ventricles to turn out soft after boiling or stewing, lightly beat them with a special hammer for meat before cooking.
• When salt is added, many foods are less boiled and take longer to cook. The same is the case with stomachs. Therefore, we advise them to salt them 10 minutes before the end of cooking (stewing, frying or boiling).
• To prevent the stomachs from bitterness, thoroughly rinse them from bile.

Chicken is a fairly frequent guest on our tables, in fact, like chicken offal.

Chicken giblets, be it chicken liver, heart or stomachs, are quite a satisfying protein product. They can be cooked separately, as an independent dish, added to salads, cooked from them pates, cook delicious first courses. And what tender kebabs can be prepared from offal. It's a meal!

So today I decided to bring to your attention a very simple recipe for the simultaneous preparation of chicken stomachs with a side dish of potatoes in a slow cooker.

potato stew recipe

Dishes in a slow cooker are obtained as from a Russian oven, rich and stewed. Moreover, the products can be loaded and not interfere with the cooking process at all.

For this dish I needed the following ingredients

Ingredients:

• Chicken stomachs - 1 kg. 200 gr.,
• Onion - 3 pcs.,
• Carrots - 2 pcs.,
• Garlic - 2 cloves,
• Potatoes 1 - 1.5 kg,
• Seasoning - 1 tsp (I used curry powder)
• Salt and pepper - to taste
• Greens (parsley) - 1 bunch,
• Vegetable oil - 50 ml,
• Water (or any broth) - 300-500 ml.
• Fresh herbs - to decorate the finished dish (optional).

Cooking process:

Wash the cut chicken ventricles (navels) thoroughly, removing the coarse skin, if any.

Then cut into pieces or, if desired, put in a bowl whole. We turn on the slow cooker, select the “Baking” mode, pour vegetable (or olive) oil into the bowl, heat it up.

By default, the Panasonic multicooker screen displays a cooking time of 40 minutes, this will be quite enough for us to fry offal, since the temperature in this mode is about 160-180 degrees. In other models of multicookers for quick frying, you can use the "Frying" mode.

We put the prepared ones in the bowl and fry with the lid open, stirring occasionally so that they are cooked on all sides.

After 5-7 minutes, put the chopped onions and carrots into the bowl.

Sprinkle the ventricles with seasoning of your choice. I used curry, it is great for cooking poultry, which means it will work well for chicken giblets. You can use any all-purpose seasoning if you like.

We give the stomachs with vegetables a little to cook together so that they exchange flavors and juices.

Meanwhile, cut the peeled potatoes. I like to cut potato tubers into cubes.

When the frying time of the ventricles has come to an end (5 minutes are displayed on the multicooker screen), we put the prepared potatoes in the multicooker bowl. Place the chopped garlic on top of the potatoes. Salt and pepper potatoes with stomachs to taste, add water (or any broth).

Grind fresh herbs, add to potatoes and mix thoroughly.

My family likes the potatoes to be brothy rather than dry, so I pour water over the potatoes 2 fingers higher.

The "Baking" mode at this moment came to an end, we transfer the multicooker to the "Pilaf" mode (this program is automatic, it will turn off when most of the liquid has evaporated) or to the "Quenching" mode for 1 hour 30 minutes. This will be enough. What I like about the Pilaf program is that the bottom of the potatoes turns out to be slightly fried.

We close the lid of the multicooker and go about our business.

When the stomachs in the slow cooker are ready, it will notify us of readiness with a signal and switch to the mode of keeping the temperature of the finished dish.

It turns out a very tasty homemade dish of chicken giblets, curry seasoning gives it a delicate oriental flavor.

Bon appetit and good recipes!