Chicken hearts in a slow cooker

A collection of recipes for making chicken hearts in a slow cooker with step-by-step photos and instructions. We prepare tasty and healthy dishes from chicken hearts without the mess and mountains of dishes!

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Recipes for chicken hearts in a slow cooker

Ingredients

Chicken hearts – from 300 g

Potatoes – about 0.5 kg

Garlic – 1-2 cloves

Ground paprika – 1 tsp.

Vegetable oil – 1-2 tbsp.

Fresh herbs - for serving

Ingredients

Chicken hearts – 700 g

Buckwheat – 1.5 cups

Onion – 1 head

Green onions – for serving

Vegetable oil - for frying

Greens - for serving

Ingredients

Chicken hearts – 300 gr;

Onion – 1 piece;

Tomato paste – 75 g;

Adyghe salt – 1 tsp;

Coriander seeds – 1 tsp;

Sunflower oil – 5 tbsp.

Ingredients

Rice – 1.5 cups

Chicken hearts – 150 g

Onions – 1 pc.

Bell pepper – 0.5 pcs.

Greens - to taste

Vegetable oil – 2 tbsp.

Allspice (peas) – 3 pcs.

Bay leaf – 1 pc.

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How to cook chicken hearts in a slow cooker

Chicken hearts in a slow cooker are truly delicious, and most importantly, a necessary dietary product. If you want something tasty and unusual, and also ordinary, then it’s time to cook chicken heart using this method.

calorie content of chicken hearts in a slow cooker per 100 g is 150 kcal;
production time - 45 minutes.

Stewed chicken hearts in a slow cooker

Chicken hearts in a slow cooker: regular recipe

You can use the most ordinary products to create a truly delicious dish.

Ingredients

700-800 g chicken hearts;
1 medium onion;
300 g sour cream with medium fat content 15-20%;
a tablespoon of flour;
2 huge spoons of vegetable oil;
salt, pepper, spices and herbs - at your discretion.

The recipe for making a chicken heart in a slow cooker is so simple that novice housewives can certainly handle it.

Manufacturing progress

Cut the onion into small pieces. Pour vegetable oil into the multicooker, turn on the “fry” mode and cook the onion until translucent.

The hearts need to be processed a little in advance. Their fat and vessels are cut off, the films are removed, and then washed under running water.

Add the meat to the onion and cook in the same mode for about 15 minutes, stirring from time to time.

But now you just need to switch to extinguishing, set 30 minutes in the program.

Half an hour has passed, and now we add a tablespoon of flour. At the same step, add all the spices and mix thoroughly - after all, we don’t need a single lump.

What about sour cream? Let's not forget about her. Add 5-6 tablespoons (although this is a matter of taste and diet (Diet is a set of rules for human consumption of food) ), simmer for no more than 10 minutes.

Decorate with the freshest herbs and vegetables.

Chicken hearts stewed in a slow cooker obviously require some traditional side dish in the form of boiled or fried potatoes. Or you can create a puree that will be indescribably tasty thanks to the sour cream color. In a word – complete freedom for culinary imagination.

Chicken hearts in a slow cooker, stewed with sour cream

Hearts in a slow cooker with potatoes

How else to cook chicken hearts in a slow cooker? - there is one productive thought. They can be stewed directly with potatoes, then you get something like a meat stew. For this recipe, we will take traditional products that have been tested by time.

Ingredients

chicken hearts – 0.5 kg;
potatoes - 4 medium pieces;
onions and carrots - 1 piece each;
vegetable oil – 3 huge spoons;
medium fat sour cream - approximately the same amount;
flour – 1 tablespoon;
salt, spices and herbs - at your discretion.

This recipe for making chicken hearts can be reproduced using a Redmond multicooker, or in another device.

How to cook

As usual, first we prepare the products. We clean and wash the vegetables. We cut off the fat and films, as well as the vessels near the hearts. We wash everything under running water.
Chop the onion and grate the carrots on a large grater so that the pieces come out to approximately the same size.
Now we need to turn on our kitchen assistant in the “frying” mode, set the time to 20 minutes, pour in vegetable oil and heat it for almost 2-3 minutes.
Lay out the mixture of vegetables, fry for 5 minutes, then add salt and all the spices.
After another 5 minutes, add the chicken hearts themselves and fry for another 6-7 minutes.
Add flour and sour cream, mix thoroughly, heat for the remaining time (almost 3 minutes). If there is not much water at all, you can add half a glass of water or chicken broth, if you happen to have it on hand.
Step 1 is complete. Now you need to set the “Stew” mode, lay out the chopped potatoes in advance, and also a bay leaf. We set the time to 30 minutes and get carried away with our favorite activities while waiting for a hearty and healthy dish.

The finished dish can be sprinkled with herbs and served with any vegetables.

Chicken hearts with potatoes cooked in a slow cooker

Chicken hearts in a slow cooker with cabbage: recipe with photos

Chicken hearts in a slow cooker with cabbage is a rather unusual recipe that you don’t see very often on the culinary web. Nevertheless, he also has a right to exist, and what a right to exist!

This dish is suitable for cabbage lovers, as well as for those who are seriously watching their figure. Chicken hearts with cabbage are incredibly filling and at the same time provide no more than 160 kcal per 100 g of the finished product. A trivial plus is the beneficial characteristics of cabbage. Thanks to fiber, it acts like a filter to cleanse the intestinal tract and improve our digestion.

Ingredients

chicken hearts - 0.5 kg;
cabbage - half a fork (0.5 kg);
tomato paste – 2 tablespoons (or 4 tablespoons of tomato puree);
onions and carrots - 1 medium piece each;
vegetable oil – 2 huge spoons;
salt, pepper and herbs - at your discretion.

How to cook hearts

By the way, chicken hearts according to this recipe can be cooked both in a slow cooker and in a frying pan. The process of making it in a multicooker is as follows: you need to immediately mix all the ingredients in a large bowl, mix and simmer in the device for 1.5-2 hours until ready.

Chicken hearts stewed in a slow cooker with cabbage

A sprig of cherry tomatoes, a lettuce leaf and a little fresh herbs turn this completely everyday dish into a real restaurant-quality delicacy. If desired, you can add a few drops of freshly squeezed lemon juice - a slight sourness improves the taste.

Chicken hearts in a slow cooker: TOP 5 best recipes

Chicken hearts for me are an endless culinary quest. On the one hand, it seems to be a product for the lazy: there is no need to cut the hearts - I threw them into the slow cooker and... And that's what? And nothing good.

The first positive experience - a Bulgarian-Chinese version with vegetables and soy sauce - inspired me to new exploits. And here again in front of me is a bag of hearts. How to cook them now? So that they are both soft and tasty.

Chicken hearts in thick sour cream sauce in a slow cooker

I'll try to cook them in the same sauce in which I made beef stroganoff: onions, flour, cream, spices. Go!

Ingredients:

600 g chicken hearts,
1 large onion,
250 g sour cream or cream,
1 heaped tablespoon of flour,
1/2 tsp. salt.

Manufacturing:

You see, the set of products for preparing chicken hearts cannot but please with its brevity. We start by frying the onions. There is no need to cut it finely, because during the cooking process it will soften so that it will practically cease to be visible in the sauce. So we cut it into large half rings. Turn on the multicooker to the “Baking” mode and pour in a little vegetable oil. Fry the onion until translucent and lightly golden.

Chicken hearts need to be washed properly. I do this in a sieve under running water, because I don’t really like the specific taste of chicken giblets.

Pour the hearts into the multicooker bowl. And cook in the same “Baking” mode until the liquid evaporates from the hearts. This takes about 15 minutes with the lid open. After that, switch the multicooker to the “Stew” mode, close the lid and let the hearts simmer for half an hour.

When the smell in the kitchen turns from an acceptably “chicken” smell (I don’t understand how else to call it, but I think almost everyone will understand me) into one that is alluringly culinary, open the multicooker.

Add a spoonful of flour there. Mix and add salt.

And pour in sour cream or cream.

Don't be surprised that it's not so little. Sour cream will quickly combine with flour and within 5-7 minutes on the “Stew” mode it will give a charmingly tender and very tasty creamy sauce.

The dish is ready. I put it on mashed potatoes, because not so long ago I cooked beef stroganoff for my husband using the same recipe. And it turned out great. But I couldn’t try it - meat is not food for me. So I compensated with these delicious chicken hearts.

Chicken hearts with rice in a slow cooker

Ingredients:

Chicken hearts – 350 g.
Rice – 0.5 tbsp.
Water – 2 tbsp.
Onions – 1 pc.
Carrots – 1 pc.
Sunflower oil – 25 ml.
Dark pepper - to taste.
Salt - to taste.

Manufacturing:

Defrost chicken hearts and rinse well in clean, cold water. Cut offal into small pieces.

Pour sunflower oil into the multicooker pan, activate the “Frying” mode for half an hour. Place all the chicken hearts into the heated oil and cook covered for 5 minutes.

Peel the carrots and grate them into large strips using a grater. Add carrots to the slow cooker.

Peel the onion and chop into small pieces. Add the onions to the hearts and stir. Fry with the lid closed until the end of the program.

Then add steamed rice, add salt and dark pepper, mix the products.

Pour water into the pan and mix the ingredients well with a spatula. Close the lid.

In the “Pilaf” function, cook rice with hearts for 1 hour.

Mix chicken hearts with rice before serving on plates. Powdered rice mixes perfectly with chicken by-products. You can eat this dish with fresh vegetables, salad or tomato sauce.

Chicken hearts with pasta in a slow cooker

Ingredients:

Chicken hearts – 350 g.
Pasta – 200 g.
Water – 400 ml.
Onions – 1 pc.
Carrots – 1/2 pcs.
Sunflower oil – 35 ml.
Ground dark pepper – 1/4 tsp.
Salt - to taste.

Manufacturing:

Take the required number of chicken hearts. It’s great to rinse them with water.

Using a knife, cut the hearts into two parts. This is enough to reduce the pieces by half during frying.

Peel the onions and wash with water. Cut the onion into medium pieces. On the monitor, select the “Baking” option for 60 minutes. Pour sunflower oil, dump onions.

After 3 minutes, add grated raw carrots. Stir the vegetables and fry for another 2-3 minutes.

Then dump the chicken hearts into the onions and carrots. Close the lid and cook the food for 30-35 minutes. From time to time it is necessary to stir the hearts with vegetables.

Add required amount of pasta. In this recipe, feather pasta, you can add horns and spirals.

Pour warm water to cover the pasta and hearts. Add salt and dark ground pepper to taste. Close the lid again and cook until the signal. In the “Baking” program, pasta is cooked unsurpassedly, while retaining its shape.

Appetizing chicken hearts with pasta are served hot. This dish is very fragrant and tender. In winter you can eat it with canned salads, and in summer with fresh vegetables.

Chicken hearts with beans and spinach

Ingredients:

Reddish onion - 2 pcs.
Chicken hearts – 600 gr.
Tomatoes – 4 pcs.
Canned white beans – 2 cans
Spinach – 2 bunches
Salt - to taste
Ground pepper mixture - to taste
Italian herbs – 1 tsp.
Vegetable oil (for frying)

Manufacturing:

Peel the onion and cut into half rings. If you don’t like a huge amount of fried onions in your dishes, then reduce the amount by half. Fry it in vegetable oil in a multicooker (selecting the “Multicook” program, setting the temperature to 150 degrees and time – 35 minutes), for 5 minutes. The dish can be cooked by selecting the “Frying” mode.

While the onions are frying, prepare the chicken hearts for heat treatment. We cut off excess fat from them, rinse them well, getting rid of blood clots (the internal environment of the human and animal body) . Then we put it in a colander and turn it into boiling water, thereby “sealing” all the juices inside. After this procedure, the hearts will be soft and juicy. Place the processed offal with the onion and fry for 10 minutes.

For the tomato sauce, cut the tomatoes into small pieces. Grind until pureed in a blender. If you are preparing this recipe in winter, you can replace the freshest tomatoes with canned pureed ones.

Place the tomato puree into the multicooker bowl and cook everything together for another 10 minutes.

Drain the liquid from the beans and add to the hearts. You can take beans of any color, both snow-white and reddish; also use boiled in advance instead of canned.

Following the beans, add finely chopped spinach to the bowl (I chopped it using a blender). Add seasonings in the form of salt, pepper and the consistency of Italian herbs. We cook until the end of the selected program. If after the sound signal not all the liquid has evaporated, you can throw the purchased dish into a colander and let it drain.

Chicken hearts with buckwheat in a slow cooker

Ingredients:

- Chicken hearts – 300 g.
- Buckwheat – 0.5 tbsp.
- Water – 1 tbsp.
- Onions – 1 pc.
- Carrots – 1 pc.
- Vegetable oil – 1.5 tbsp.
- Bay leaf – 1 pc.
- Ground dark pepper – 0.5 tsp.
- Table salt - to taste.

Manufacturing:

Peel raw carrots and onions in advance and rinse in water. Cut the onion with a knife.

Grate the carrots or use a food processor for these purposes.

Heat vegetable oil in a multicooker with the “Fry” program active. First add the onions, and after a few minutes, dump out the carrots. Fry the vegetables for approximately 5-7 minutes, they need to be stirred.

Defrost chicken hearts in advance, then rinse with water. Remove excess film and vessels.

Add the hearts to the sautéed vegetables and stir.

Wash buckwheat under water. 3 minutes after adding the hearts, dump out the buckwheat.

Now you need to add table or sea salt, dark ground pepper and add a bay leaf. Pour the contents with hot or warm water.

Close the lid and cook in the “Pilaf” program for approximately 30 minutes. The buckwheat should steam and the hearts will become soft.

Place the hot cooked dish on a plate and serve. A very hearty and fragrant dish made from buckwheat and hearts.

Chicken hearts in a slow cooker - 7 recipes

Chicken hearts in a multicooker are obtained in such a unit very simply and quickly. The offal is rich in vitamins and minerals that our body needs. In tandem with other ingredients, the “hearty” dish will sparkle with new tastes and smells.

Chicken hearts with vegetables in sour cream

Products you will need:

onion – 200 g;
low-fat sour cream – 400 ml;
chicken hearts – 0.8 kg;
snow-white flour – 20 g;
herbs, table rock salt;
a bunch of greenery;
vegetable oil – 20 ml.

Step-by-step {instructions} for making chicken hearts in sour cream:

Pour oil into the multicooker container and set the “Frying” mode.
Peel the onion, chop it into cubes and place it in the bowl of an electrical appliance.
We cut off the veins and vessels from the washed hearts, then add them to the onion, fry for 10 minutes and pour in half a glass of drinking water.
We turn on the “Quenching” program on the device, close the device and cook the offal for half an hour.
Add flour, salt, sour cream, herbs, chopped herbs to the ingredients, mix with a spatula and simmer for 15 minutes.

Cooking with rice

rice (long) – 350 g;
medium sized carrots;
small onion head;
garlic – 2 cloves;
sour cream – 100 ml;
herbs, table rock salt;
vegetable oil – 40 ml;
greenery.

How to cook chicken hearts with rice:

Peel the skins from the onions and garlic and chop the vegetables into small pieces.
Cut the skin off the carrots and pass through a small grater.
Pour oil into the multicooker container, turn on the “Fry” program, add chopped vegetables and sauté until soft.
We remove the veins and vessels from the hearts and rinse them under running water. We add them to the frying.
Add sour cream, salt, spices to the ingredients and mix the composition. Then add well-washed rice and two glasses of drinking water.
Close the appliance and set the “Extinguishing” mode.
After 40 minutes, turn off the unit, leave the food for half an hour so that it brews well.

Crispy rice and tender hearts combine perfectly in the presented dish. Be sure to prepare this delicious dish and pamper your own household.

Hearty dish with potatoes

medium sized carrots;
small onion;
potatoes (large) – 5 tubers;
hearts – 0.5 kg;
parsley;
herbs, table rock salt.

Step-by-step preparation of chicken hearts with potatoes in a slow cooker:

Remove the peel from the onion and chop the vegetable into half rings.
Peel the carrots and potatoes and chop them into cubes.
We wash the hearts with running water and separate them into pieces.
Place vegetables and offal into the multicooker bowl and pour in a liter of drinking water. Close the unit and turn on the “Extinguishing” mode.
After an hour, add finely chopped herbs, salt, herbs to the ingredients, mix and simmer the food for another 5 minutes.

This light and tasty dish will definitely appeal to your gourmets.

Chicken hearts stewed in cream

You will need the following products:

medium sized carrot;
cream – 200 ml;
small onion;
butter from cow's milk - 200 g;
offal (hearts) – 0.5 kg;
herbs, table rock salt;
greens - a bunch.

Let's look at the step-by-step preparation of the dish:

Peel the onion and chop it into half rings.
Cut the skin off the carrots and pass through a small grater.
We clean the hearts from blood clots (the internal environment of the human and animal body) , veins, and rinse with filtered water.
On the multicooker, turn on the “Stew” mode.
Pour butter (melted) mixed with cream into the bowl of the device.
Add vegetables, offal, salt, herbs to the sauce, close the appliance, simmer the ingredients for 30 minutes.
Chop the greens and add the fragrant mixture to the dish.

Thanks to the cream, the hearts will become even more tender and tastier.

How to cook with pasta

large onion;
pasta (spirals) – 0.5 kg;
offal (hearts) – 0.5 kg;
vegetable oil – 30 ml;
herbs, table rock salt.

Step-by-step preparation of the dish:

We remove the skins from the onions and chop the vegetable into half rings.
We wash the hearts in filtered water, cut off the veins and films. We can divide them into halves or throw them whole. Whoever likes it!
Pour oil into the multicooker container and turn on the “Stew” program.
Place onions and hearts in the bowl of the kitchen appliance, fry lightly, then close the unit and cook for 20 minutes.
Next, add pasta, salt, herbs, two glasses of water to the ingredients and mix the composition. Close the device and select the “Baking” mode.

After 20 minutes, the hearty dish is ready. To make this dish, you need to use pasta made from hard wheat.

With buckwheat and mushrooms

List of required products:

mushrooms (champignons, fresh) – 300 g;
buckwheat – 300 g;
chicken hearts – 0.5 kg;
medium onion (snow-white);
tomato paste – 40 g;
heavy cream – 200 ml;
butter from natural milk – 100 g.

Step-by-step preparation of the dish:

Remove the peel from the onion and chop it into half rings;
Cut the mushrooms into slices.
From the washed hearts we remove veins, films, blood clots (internal environment of the human and animal body) and cut into pieces.
On the multicooker, turn on the “Frying” program, put butter, onions, mushrooms, offal into the bowl, and sauté the ingredients of the dish until golden brown.
Add to the ingredients tomato, cream, salt, washed buckwheat, 0.5 liters of drinking water, cook in the “Stew” mode.
After 40 minutes, turn off the electrical appliance, add herbs to the porridge, mix the mixture, and leave the food closed for about an hour.

The food comes out incredibly tasty and fragrant. If you like special dishes, then add pepper and garlic.

Tender dish with cabbage

List of required products:

small onion;
cabbage forks (medium size);
hearts – 500 g;
tomato paste – 10 g;
table rock salt;
vegetable oil – 30 ml.

{Instructions} for making chicken hearts:

Remove the peel and half rings from the onion.
Chop the forks into strips.
Cut the hearts into pieces of the desired size.
On the electrical appliance, set the “Frying” mode, put oil, onion, offal into the bowl and lightly sauté the composition.
Add cabbage, tomato, salt to the ingredients, mix everything well.
On the device, select the “Stew” program and cook for 40 minutes.
Turn off the multicooker and let the dish stand closed for half an hour.

The fragrant and very tasty dish is ready. The tomato can be replaced with fresh tomatoes. The dish is served hot in portioned plates. The food must be decorated with the freshest herbs.