Baked chicken in a slow cooker with vegetables: a universal dish for any occasion. Is it possible to use a baking bag in a multicooker Chicken drumsticks baked in a bag in a multicooker

Have you ever tried cooking chicken in a sleeve using a slow cooker? If not, then you have lost a lot, but it’s not too late to catch up! Today, I want to present you the recipe for this wonderful dish. We will prepare portioned pieces of chicken, without adding vegetables. The chicken will simmer in its own juices with added spices. Chicken in the sleeve, prepared according to my recipe, turns out very juicy, tender, tasty and aromatic. The chicken just melts in your mouth. I hope that you will definitely use my recipe and prepare this wonderful dish.

Ingredients:

• Chicken – 1 piece;
• Garlic – 4 cloves;
• Vegetable oil – 1 tablespoon;
• Salt, pepper, chicken spices - to taste.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To cook chicken in the sleeve, we will use a chicken carcass, garlic, vegetable oil, salt, pepper and chicken spices.

Cut the chicken into portions.

Cook the chicken in the sleeve on the “Baking” mode for 70-90 minutes. Bon appetit!

Did you like the recipe? Please rate it.

The baking sleeve is a universal item that allows you to implement a wide variety of recipes from the category of healthy nutrition, while maintaining cleanliness in the kitchen. Today we will work our magic on chicken in a sleeve in a slow cooker. People who closely monitor their weight love chicken - the dietary product is very tasty and filling. And poultry meat baked in a sleeve doubles its benefits, because it can be cooked with a minimum amount of salt, seasonings and fat.

The healthy cooking bag is completely easy to use, but those who are not yet familiar with this cooking tool should know a few important rules:

1. It is better not to add salt to your sleeve than to put too much. Roasting in a sleeve usually enhances the taste of spices and seasonings.
2. Chicken in a sleeve in a slow cooker turns out incredibly tasty if you stuff it with garlic and carrot strips.
3. To achieve the effect of a steamed dish, you can use a glass of broth or water, which you need to pour into the sleeve of the meat cut into pieces.
4. After the sleeve with the ingredients of the dish is in the multicooker bowl, pierce it in several places with a sharp knife or toothpick, otherwise it will burst under the pressure of hot air.
5. To get a crispy crust on the meat, cut the bag and pull the edges apart when there are 20 minutes left before the end of the work program. When cutting the sleeve, be very careful - steam comes out of it, which can seriously burn you.

Whole chicken in a sleeve in a slow cooker

This is a budget option for baked chicken - a godsend for protein lovers. Juicy and very filling!

Prepare the following products:

• chicken carcass - 1.2 - 1.3 kg;
• garlic - 1 clove;
• ready-made seasoning for chicken - to taste;
• salt - a small pinch.

Such a meal is prepared in two steps:

1. Rinse the chicken under running water and pat dry with paper towels.
2. Rub the carcass with the required amount of salt and seasoning.
3. Chop a clove of garlic into small pieces. After making cuts in the skin of the chicken with a sharp knife, stuff the carcass with garlic.
4. Place the chicken in the sleeve and secure the edges of the bag with a special clip. Please note that there is no need to pour oil into the sleeve!
5. Place the sleeved chicken in the slow cooker and pierce the bag in several places.
6. Run “Baking” for 60 - 80 minutes. The meat will bake in its own juices, and very soon you will appreciate this wonderful dish. Bon appetit!

Stuffed chicken in a sleeve in a slow cooker

We will cook from the following products:

• young broiler carcass - 1 pc.;
• potatoes - 8 tubers;
• any mushrooms - 8 pcs.;
• onion head - 1 pc.;
• garlic - 3 cloves;
• several sprigs of dill;
• salt - a pinch;
• store-bought chicken seasoning - to taste;
• mayonnaise.

To cook stuffed chicken in a sleeve in a slow cooker, follow the instructions:

1. Peel the garlic cloves and finely chop or pass through a press.
2. Rinse the chicken in water and dry with a clean towel. Rub the carcass with salt and seasoning, and then use a sharp knife to make punctures in the breast, legs and back. Place chopped garlic into these “pockets”.
3. Cut the peeled onion into small cubes.
4. Peel the potatoes and cut them into thin slices, also chop the mushrooms.
5. Combine and mix onion, potato and mushroom slices in one bowl. Add finely chopped dill, a little mayonnaise and a little salt to these products.
6. Stuff the chicken carcass tightly with the finished filling.
7. Place the chicken in the sleeve. If there is some filling left that does not fit into the carcass, spread it on the sides of the carcass. Securely secure the edges of the bag and do not forget to pierce it in several places.
8. Bake the chicken in the sleeve in a multicooker on the appropriate setting for 1.5 - 2 hours.

Chicken in a sleeve in a slow cooker: chicken drumsticks with quince

Even if you eat chicken very often and don’t see anything special in this product, we still recommend preparing chicken legs according to this recipe. You will be pleasantly surprised by the delicate sweetish taste of the aromatic meat.

Ingredients:

• chicken drumsticks - 2 pcs.;
• celery stalk - 1/2;
• ripe quince - 0.5 pcs.;
• garlic - 5 cloves;
• small carrots - 1 pc.;
• salt and seasonings - to taste.

Step-by-step instructions for cooking chicken in a sleeve in a slow cooker:

1. First, rub the clean, slightly damp drumsticks with salt and seasoning. Set aside to let the meat marinate.
2. Peel the carrots and cut them into long, medium-thick strips. Chop half the celery stalk in the same way.
3. Cut the quince into thin slices.
4. Pass the peeled garlic cloves through a press. Place one part under the skin of the chicken legs, mix the other with vegetables for a side dish. No need to salt vegetables!
5. Place the legs in the sleeve and place carrots, celery and quince seasoned with garlic on top. Tie the bag tightly and place it in the multi-bowl.
6. Turn on the “Bake” program for 60 minutes. After half an hour, open the lid and turn the bag of food over to the other side. In exactly an hour, tender and incredibly aromatic chicken in a sleeve in a slow cooker will be ready. Bon appetit!

Chicken in a sleeve in a slow cooker: juicy chicken breast

The breast is the most tender and delicate part of the chicken, which is very easy to dry out during heat treatment. Cooking in the sleeve makes the brisket very juicy and soft, it is simply impossible to spoil it.

Grocery list:

• chicken breast - 300 g;
• carrots - 1/2;
• garlic - 1 clove;
• lemon - 2 slices;
• soy sauce - 1 tbsp. l.;
• salt, ground black pepper, rosemary, paprika.

Let's write down the recipe:

1. Rinse the meat in water and pat it lightly with a paper towel.
2. Peel the carrots and cut into rings, the garlic into thin slices.
3. Rub the breast with salt and seasonings (you can select and arrange them at your discretion). If you prefer dishes that are not too salty, skip the salt altogether, since the soy sauce with which we will season the meat is already salty.
4. Place the breast in a baking bag. Next add garlic, carrots and soy sauce. Finally, season the meat with lemon juice and put the remaining zest in the bag. Tie the edges of the sleeve.
5. Fill the multi-bowl with 1 liter of water.
6. Place the sleeve with food in the steaming basket. Activate the “Steam” program and set the timer for 40 minutes.

Cooked chicken in a sleeve in a slow cooker is good hot or cold. Bon appetit!

Chicken in a sleeve in a slow cooker: chicken fillet with cauliflower

This dish is a great addition to a side dish of buckwheat porridge or rice.

We will need the following products:

• chicken fillet - 300 - 400 g;
• cauliflower - 1 large fork;
• onion - 2 heads;
• large carrots - 1 pc.;
• garlic - 2 cloves;
• salt - a pinch;
• curry seasoning - 0.5 tsp;
• low-fat mayonnaise - 1 tbsp. l with a slide;
• parsley and dill - 1 bunch.

Let's break down the preparation of delicious chicken sleeves in a slow cooker into several sequential steps:

1. Cut the washed fillet into small pieces and place in a deep bowl.
2. Finely chop the onion, grate the carrots on a coarse grater, mix the vegetables with curry seasoning.
3. Pass the garlic cloves through a press and add to the chopped vegetables.
4. Place the vegetable mixture in a bowl with the fillet, salt the ingredients, mix everything with mayonnaise and leave the meat in the marinade for 20 - 30 minutes.
5. Wash the cauliflower, wipe the forks with a napkin and disassemble it into medium-sized inflorescences.
6. Distribute the florets evenly over the baking sleeve. Place the fillet with vegetables on a bed of cabbage and tie the bag.
7. Carefully transfer the sleeve with food into the multicooker bowl.
8. Turn on “Bake” for 1 hour.

The finished dish will be moderately juicy and light.

This wonderful dish will be appreciated by both beginners and skilled housewives.

The set of required ingredients is as follows:

• chicken wings - 1 kg;
• freshly squeezed juice of 1 lemon;
• salt, ground black pepper, Provençal herbs;
• a little olive oil.

Procedure:

1. Rinse the chicken wings and pat dry.
2. Place the wings in a deep bowl, add lemon juice and olive oil by eye, add salt and mix with Provençal herbs. Place the bowl in a cool place to marinate the meat (ideally overnight).
3. Place the marinated wings in a baking bag.
4. Place the sleeve into the multicooker bowl and make several punctures in the bag.
5. Place the device in the “Baking” mode for half an hour.
6. When the 30 minutes are up, open the multicooker and, observing safety precautions, carefully cut the sleeve and pull apart the edges of the bag.

Chicken in a sleeve in a slow cooker: hearty chicken drumsticks with potatoes. Video

Of course, many of you are familiar with the dish - baked chicken with potatoes. It is usually prepared in the oven or microwave. However, you can successfully cook baked chicken with potatoes in a sleeve in a slow cooker. You can object to me - “Why? After all, chicken with potatoes in a slow cooker turns out great even without any package.” I agree, but I will give several of my reasons in favor of the package.

Firstly, the dish tastes slightly different than if baked without a sleeve. And even more so the taste is different than when stewing. This means that in this way we can diversify our menu. Secondly, both chicken and potatoes cook by releasing their own juices. In this case, the juices remain inside the package. This means that all the beneficial substances contained in the products are preserved. And if nothing leaks out, it means it doesn’t burn or stick. As a result, the bowl remains completely clean. And this will be the third time. After all, a clean bowl will save us from unnecessary movements if we plan to cook something else immediately after this dish.

Ingredients for baking chicken with potatoes

1. ½ chicken carcass
2. 6-8 potato tubers
3. Salt to taste
4. Ground black pepper to taste
5. Curry to taste
6. Dry basil to taste

1. Divide half the chicken carcass into portions, rinse them thoroughly and lightly dry them with a paper towel. We will also wash the potatoes, peel them and wash them again in cold water. Let's prepare salt and spices that are best suited for both chicken and potatoes. These will be black pepper, curry and dry basil. We will also prepare a bag or sleeve for baking in advance.

2. Place the poultry and potatoes in a deep bowl, cutting each tuber into four or more pieces, depending on size. Sprinkle with spices and salt and mix to distribute them evenly. And leave, covering the bowl with a lid, for 15-20 minutes.

3. Next, transfer everything from the bowl into a bag or sleeve. We tie it with kitchen string or fasten it with the clip included with the bag. Before tying the bag, we try to squeeze out the air (but without much effort, otherwise we may tear the bag). We do this so that the bag swells as little as possible during baking, so that it does not rise all the way to the lid and does not close the steam release valve. So, we called it a day. If you end up with a large “tail,” cut it off so it doesn’t get in the way. Then transfer the bundle into the multicooker bowl. Close the lid, then turn on “Baking” for 1 hour.

4. About twenty minutes before the end of the “Baking” mode, turn the bag over to the other side. To avoid getting burned, wear oven mittens. We leave to prepare until the signal. If your sleeve still inflates too much during cooking, pierce it in several places with a toothpick (wooden skewer or fork).

After the signal, the chicken and potatoes are ready, you can take it out, carefully cut the sleeve and serve the dish to the table. But, if you have a universal Redmond air fryer, you can continue cooking.

5. The actual continuation will be to make the potatoes and chicken more fried. To do this, take the bowl out of the multicooker and place it on any heat-resistant surface. The package with potatoes and poultry continues to remain inside the bowl. We just cut the bag (or sleeve) and bend the edges. Then we place the air fryer on the bowl. Turn it on, setting the temperature to 175 degrees and the time you need. It can be 15, 20 or even 25 minutes, depending on what kind of crust you want to get. However, you can set the temperature higher, then set the frying time shorter.

6. Immediately place the potatoes and chicken on plates and serve them to your family or guests.

Do you want, but don’t know, how to deliciously and easily cook juicy, aromatic chicken? Prepare it in your sleeve. No oven? No problem! A slow cooker will help you. The dish will be very satisfying, but at the same time super healthy. After all, we will add the healthiest vegetables and... fruits to the chicken!

What do I like about this method of cooking chicken? Firstly, and this is the key point, the meat and vegetables will turn out juicy and flavorful. Secondly, you don’t have to fry them, which means you won’t consume more fat than you would like, and you won’t have to wash a sea of ​​dishes. Thirdly, it will take you literally minutes to prepare the ingredients. This means that the cooking process will be shortened, despite the fact that the cooking will be done in a multicooker.

Cooking time: it takes about 10 minutes to prepare the food, and as long as your multicooker requires (standard – an hour)

Complexity: average, because you just need to prepare the products

Ingredients:

vegetable oil – 1 tbsp.

salt and spices - to taste

Preparation

First of all, let's cook the meat, i.e. separate the required amount if you decide not to bake the whole carcass. I cut off the legs and sprinkled them with salt and spices.

While the chicken was marinating, I decided to take some vegetables for a side dish. My favorite carrots added such nice color and flavor! I cut it into long and thick strips.

This is exactly how I depicted the bright green celery.

Ripe quince added a lot of variety to this dish. I have never experimented like this before and decided to put not a traditional tomato, but this original fruit. I cut it into thin slices.

What's chicken without garlic? This time I took a little more than usual. And I didn’t regret it. Firstly, I cut some of it for garnish.

And the second part was crushed for a different purpose. Lifting the skin, I placed chopped garlic deep inside.

Mix all the ingredients, that is, vegetables, and sprinkle, sparingly, with spices. No need for salt!

Basically, that's all we needed to do, i.e. nothing at all. The rest will be taken care of by the cartoon.

I first put the chicken in the sleeve, and then laid out the side dish on it. After pouring oil over it all, I shook it well, tied the ends on both sides and put it in the slow cooker.

Turn on the “Baking” mode. After 30-40 minutes, open the lid and turn the sleeve over. Yes, yes, a multicooker will do everything beautifully. In an hour you will have chicken and vegetables with a nice crust.

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Chicken breast is a very tasty part of the chicken, but you need to know how to cook it properly so that it turns out juicy and tender. Therefore, we will cook the chicken breast in a baking sleeve. Then the chicken juice will remain with the meat and soak it with vegetables, which we will put in the sleeve. I take the breast with the skin on so that the meat is juicier. Chicken loves - paprika, coriander, basil, freshly ground black pepper, turmeric. We will pour soy sauce and lemon juice into a bag on the breast. We will steam the chicken in a sleeve in a slow cooker. It's very simple, fast and tasty. The chicken turns out unusually juicy.

Ingredients:

• chicken breast – 300 g
• carrots – half
• garlic – 1 clove
• lemon - a couple of slices
• soy sauce – 1 tbsp. l.
• salt, spices (paprika, turmeric, rosemary, dried basil, freshly ground black pepper and coriander) - to taste

Chicken in a sleeve in a slow cooker:

Wash the chicken breast and dry it with napkins. Cut the peeled carrots into slices and the garlic into rings. You can also add a piece of celery root, if you like.

Lightly salt the breast and rub with spices to taste. If you use soy sauce, then you can do without salt, because... soy sauce is already salty.

Place in a baking sleeve. Pour soy sauce over the breast and add garlic and carrots. Pour over lemon juice - lemon slices can also be added to the breast in the bag.

Pour approximately 1 liter of water into the multicooker bowl.

Close the sleeve with the chicken tightly. Place in a steaming basket. Turn on the multicooker, set the “steaming” or “double boiler” mode. Cook chicken breast in a sleeve in a slow cooker for 40 minutes.