Stew with chicken and vegetables in a slow cooker; 5 favorite recipes

Stew with chicken and vegetables in a slow cooker - 5 favorite recipes

Have a nice day, dear guests of our website! Now we will prepare chicken stew with vegetables in a slow cooker.

This dish is quite common and easy to make. But that doesn’t stop it from being very tasty and healthy! You can cook it in a saucepan, in a deep frying pan, or even in a cauldron. We will now prepare chicken stew in a slow cooker.

A specific set of products is usually suitable for making chicken and vegetable stew. But, you can always experiment and add any vegetables or spices other than those indicated in the recipe. Naturally, you shouldn’t add too many seasonings so as not to overwhelm the taste of the vegetables. Everything must be in moderation.

Vegetable stew with chicken in a slow cooker

List of required ingredients:

  • Chicken fillet – 400 g;
  • Potatoes – 7 pcs;
  • Fresh cabbage – 200 g;
  • Zucchini – 200 gr;
  • Carrots – 1 piece;
  • Tomatoes – 2 pcs;
  • Onion – 1 piece;
  • Bell pepper – 3 pcs;
  • Garlic – 3 cloves;
  • Bay leaf – 2-3 pcs;
  • Salt, pepper, spices to taste.

How to cook vegetable stew with chicken in a slow cooker:

1. Pour vegetable oil into the bowl. Then, cut the chicken fillet and onion into cubes and put them in the slow cooker. Turn on the “Fry” mode and cook for about 10 minutes. Don't forget to stir.

2. While the onions and meat are fried, let's start with the vegetables. Chop carrots and tomatoes as desired. I have a straw and a cube. We put them in the slow cooker with the meat. Add a little salt and pepper, mix and continue cooking in the same mode.

3. While all this is being prepared, let’s move on to the next batch of vegetables. We peel and cut the zucchini and pepper using any convenient method. For me, this is, again, a cube and a straw. Place the chopped vegetables in the slow cooker and stir. We cook in the same mode.

4. While the vegetables and meat are fried, let’s start with the cabbage. It needs to be finely chopped, lightly kneaded with your hands and placed in a slow cooker. At this step, close the lid and switch the mode from “Frying” to “Stewing”. We set the production time to 1 hour.

5. While the vegetables and chicken are stewing, let’s take care of the last vegetable. Peel the potatoes and cut into cubes. It takes me about 10-15 minutes. Without turning off the stewing mode, open the lid, add the potatoes and stir. Add water until it barely covers the contents. Close the multicooker and continue cooking in the same mode.

6. When there are 20 minutes left before the end of the “Stewing” mode, open the lid and add salt, pepper, seasonings and bay leaf. Close the multicooker and cook for the remaining 20 minutes.

7. After the multicooker signals the end of production, turn it off. Add chopped garlic, close the lid and let it brew for another 10 minutes.

Chicken stew with vegetables is ready! Bon appetit!

Chicken and vegetable stew is great because you can add virtually any vegetables and the dish will still turn out delicious

Chicken stew with zucchini and peppers

List of required ingredients:

  • Chicken fillet – 500 g;
  • Tomatoes – 2 pcs;
  • Bell pepper – 3 pcs;
  • Zucchini – 500 gr;
  • Onion – 1 piece;
  • Salt and pepper - to taste;
  • Bay leaf – 2 pcs;
  • Garlic – 2 cloves;
  • Greens (onion and dill).

How to cook chicken stew with zucchini and tomatoes:

1. Cut the chicken and onion into cubes. Pour vegetable oil into the multicooker bowl and place chopped meat and onions there. Turn on the “Stew” mode and cook for 15 minutes.

2. Chop the zucchini, tomatoes and peppers using any convenient method, the main thing is not very large. Add vegetables to the slow cooker. Cook for another 15 minutes on the same mode.

3. Pour water into the multicooker, adjusting at your own discretion. If you want the stew to be thicker, then less water is needed. And, accordingly, the more water, the more liquid the stew will be. Cook on the “Stew” mode for 45 minutes.

4. 10 minutes before the end of cooking, add salt, pepper and bay leaf. Cook until the end of the mode. Then, turn off the multicooker, add chopped garlic and let it brew under the lid for 15 minutes. When serving, sprinkle with fresh herbs. Bon appetit!

You can experiment and add different spices and herbs. This will diversify the dish and help you find your favorite option.

Chicken stew with eggplant, peppers and tomatoes

List of required ingredients:

  • Chicken – 700 gr;
  • Potatoes – 5 pcs;
  • Carrots – 1 piece;
  • Onion – 1 piece;
  • Eggplants – 200 gr;
  • Tomatoes – 3 pcs;
  • Bell pepper – 3 pcs;
  • Garlic – 2 cloves;
  • Fresh herbs - optional.
  • Salt, pepper, spices - to taste.
Read also:  Jelly cake recipe

How to cook chicken and eggplant stew in a slow cooker:

1. Wash the meat and cut into small pieces. Dice the onion and grate the carrots on a large grater.

2. Pour a little vegetable oil into the multicooker bowl and add chicken, onions and carrots. Stir, close the lid and set the “Extinguishing” mode.

3. While the meat and vegetables are stewing, prepare the remaining ingredients. Cut potatoes, eggplants and tomatoes into cubes, and peppers into strips. Place all the vegetables in the slow cooker. Stir and set the “Stew” mode for 1 hour.

4. After half an hour, open the multicooker, add salt and pepper to taste. You can also add a little of your favorite seasonings. Mix everything well, close the lid and cook for the remaining half hour.

5. After finishing cooking, turn off the multicooker and add chopped garlic to the stew. Close the lid and let it brew for 10-15 minutes. When serving, you can sprinkle with fresh herbs. Bon appetit!

Both fresh and frozen mushrooms are suitable for making chicken and mushroom stew.

Stew with chicken, mushrooms and potatoes in a slow cooker

List of required ingredients:

  • Chicken – 700 gr;
  • Potatoes – 9 pcs;
  • Onion – 1 piece;
  • Champignons – 400 gr;
  • Sour cream – 4 tbsp;
  • Salt and pepper - to taste;
  • Bay leaf – 2 pcs.

How to cook chicken and mushroom stew in a slow cooker:

1. Wash the chicken and cut into cubes. Cut the onion using any convenient method. Pour 4 tbsp into the multicooker bowl. vegetable oil and add meat and onions. Turn on the “Fry” mode and cook for about 10 minutes.

2. Cut the mushrooms into small slices (if frozen and chopped, then omit this point). Cut the potatoes into cubes. Place the mushrooms and potatoes in the slow cooker, mix well and turn on the “Stew” mode for 20 minutes.

3. After this, open the lid of the multicooker, add sour cream and pour in a liter of boiled water. Close the lid again and cook on the “Stew” mode for 30 minutes.

4. Open the multicooker, add salt and pepper to taste, and bay leaf. Close the lid and simmer for another 30 minutes. Then, turn off the multicooker and let the stew brew with the lid closed for about 15 minutes. Stew with chicken and mushrooms is ready! Bon appetit!

If you don’t have time to fry meat and vegetables separately, you can simply chop and put all the ingredients in a slow cooker. Add salt, pepper and spices. Pour in a liter of water and turn on the “Extinguishing” mode for 1.5 hours. It will turn out very tasty

Stew with chicken and potatoes in a slow cooker

List of required ingredients:

  • Chicken – 600 gr;
  • Potatoes – 9 pcs;
  • Onion – 1 piece;
  • Carrots – 1 piece;
  • Tomato – 1 piece;
  • Salt, pepper, spices - to taste;
  • Bay leaf – 2 pcs.

How to cook chicken and potato stew in a slow cooker:

1. Wash the chicken and cut into small pieces. Cut the onion into cubes. Pour a little vegetable oil into the multicooker and add the meat and onions. Turn on the “Frying” mode and cook for 15 minutes, without forgetting to stir.

2. Cut the carrots, potatoes and tomatoes into random shapes, mostly not very large. Place the vegetables in the slow cooker and fry everything together for 20 minutes, stirring occasionally.

3. Turn off the “Frying” mode and pour a liter of boiled hot water into the multicooker. Close the lid and turn on the “Extinguishing” mode for an hour. 15 minutes before the end of the mode, open the lid, add salt, pepper and spices to taste. We also add bay leaf.

4. Close the lid and cook until the end of the mode. Then, turn off the multicooker and let the stew brew for 15 minutes. When serving, you can sprinkle with fresh herbs. Bon appetit!

Stew with chicken and vegetables in a slow cooker

Spring, naturally, is coming into its own, but we’re not in a hurry ( ( ( It’s snowing, dank, gray and gloomy outside. So, let’s lift our spirits and keep warm! Spicy food lovers, come here! Prepared by the Vitek VT- multicooker 4215 BW.

Read also:  Biscuit in a slow cooker with boiling water

Ingredients for “Stew with chicken and vegetables in a slow cooker”:

  • Chicken fillet – 350 g
  • Bell pepper (large, preferably multi-colored) - 2 pcs.
  • Onion - 1 pc.
  • Carrots (large) - 1 pc.
  • Canned beans - 1 jar.
  • Corn (canned) - 1 jar.
  • Sweet paprika (ground) - 1 tsp.
  • Chili pepper (“Jalapeño”) – 1 pc.
  • Coriander (ground) - 0.5 tsp.
  • Oregano (ground) - 0.5 tsp.
  • Reddish hot pepper (can be replaced with 0.5 teaspoon ground) - 1 pc.
  • Sugar - 1 tsp.
  • Garlic - 4 teeth.
  • Vegetable oil - 2 tbsp. l.
  • Corn starch (can be potato) - 1 tbsp. l.
  • Salt - to taste

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal
2396.6 kcal
proteins
149.4 g
fats
50 g
carbohydrates
334.9 g
Portions
kcal
599.2 kcal
proteins
37.4 g
fat
12.5 g
carbohydrates
83.7 g
100 g dish
kcal
149.8 kcal
proteins
9.3 g
fat
3.1 g
carbohydrates
20.9 g

Manufacturing characteristics in a multicooker:

Power: 860 Watt

Main program: Braising (15 minutes)

Additional program: Toasting (7 minutes)

Recipe for “Stew with chicken and vegetables in a slow cooker”:

Cut the chicken fillet into cubes.

Cut carrots and bell peppers, seeded, into large cubes.

Pour vegetable oil into the multicooker bowl and turn on the “Frying” mode for 15 minutes. Let the oil heat up for 2 minutes, add the chicken, onion, cut into small pieces, and carrots. Fry with the multicooker lid open, stirring occasionally, for 3 minutes.

Add bell pepper. Continue frying for another 2 minutes. Turn off the “Toasting” mode.

Now add the corn and beans along with the liquid. Naturally, if you have time, then boil the beans yourself, in advance, and use them together with the broth!

Add all the remaining ingredients, excluding starch and salt. Pour 100 ml of chicken or vegetable broth, you can add water. Mix.

Turn on the “Extinguishing” mode for 30 minutes (for my CF this is the minimum).

10 minutes after the start of production, add starch diluted in 100 ml of cool water. Simmer for 5 minutes, stirring occasionally, allowing the stew to thicken. Add salt at the very end. Turn off the microwave and let the chicken with vegetables brew and get enough of the smells of spices.

Wow, it turned out spiritually, I’ll tell you. With rice, which you, by the way, can also cook in the Vitek VT-4215 BW multicooker - that’s it! And if you make the stew as thick as possible, feel free to eat it wrapped in tortillas! Bon appetit for you and your loved ones!

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March 5, 2014 Olchik40 #

March 5, 2014 Olena731 # (recipe creator)

March 5, 2014 Wera13 #

March 5, 2014 Olena731 # (recipe creator)

March 5, 2014 gourmet1410 #

March 5, 2014 Olena731 # (recipe creator)

March 5, 2014 lili-8888 #

March 5, 2014 Olena731 # (recipe creator)

March 5, 2014 Demuria #

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Vegetable stew with chicken in a slow cooker

Vegetable stew in a slow cooker is an ideal option for a quick dinner or other meal.
It can be prepared from all the goods that you have in the refrigerator. The stew is especially important in the spring-autumn period, when many new vegetables are sold in markets and stores. It is best to prepare a stew from seasonal vegetables, that is, in the summer, these are young zucchini, young potatoes, young crispy cabbage, green peas; closer to ozari, you can add eggplant, sweet peppers, and sweet corn to the stew; In the autumn, you can add pumpkin and beans to the stew. In the winter, you can also prepare a stew from new vegetables that are difficult to get or they are not cheap during this period; in the summer, it is enough to create preparations in the form of frozen corn, green peas, green beans and other favorite vegetables. Stew is a very versatile dish; it can be eaten cold or hot, for breakfast, lunch and dinner.
Vegetable stew can also be given to infants, but provided that your child has already eaten one or another vegetable and has a normal reaction to it. You can amuse meat lovers with a stew with the addition of meat. If there is no meat, then you can replace it with sausages, sausage, ham and other meat products. I like chicken stew. By the way, it has been confirmed that meat is better digested with vegetables than with pasta.

For the recipe you will need:

  1. Cabbage - 1 fork
  2. Carrots - 1 large or 2 pcs. medium size
  3. Onions - 2 huge or 3-4 small
  4. Potatoes - 5-7 medium sized pieces
  5. Chicken fillet - 1 piece (you can eat any kind of meat, no matter what part of the chicken, pork, beef, duck and others)
  6. Tomato paste - 2 tbsp. l. (or 2-3 new ripe tomatoes)
  7. Vegetable oil for frying

Manufacturing method:

  • All vegetables must be peeled, the top leaves removed from the cabbage, and the membranes removed from the chicken fillet.
  • Cut the peeled potatoes into medium cubes (or any other cut that is convenient for you)
  • Cut the onion into large cubes, cut the carrots into narrow strips (the carrots can be coarsely grated)
  • Cut the chicken breast into medium pieces.
  • Finely chop the cabbage.
  • Place potatoes in a hot frying pan with sunflower oil and fry until half cooked. You cannot cover it with a lid, otherwise the potatoes will turn out steamed. Little salt.
  • Place the chicken fillet in a hot frying pan and fry until golden brown. Little salt.
  • Fry finely shredded cabbage in oil, add onion, carrots, tomato paste and simmer for 10 minutes. Add salt to taste.
  • Place the prepared ingredients into a multicooker bowl and mix well. Turn on the “Extinguishing” mode for 20-30 minutes.
  • All. Vegetable stew is ready. Bon appetit.

Vegetable stew with chicken in a slow cooker

The slow cooker is always perfect for making delicious vegetable stew. The set of ingredients for the stew can be varied to suit your own taste. Bell peppers, eggplants, tomatoes, beans and mushrooms are an excellent addition to the dish. The abundance of vegetables allows you to constantly select new and noteworthy flavor combinations. Cook with ingredients that are available and desired in your family. Chicken stewed with vegetables in a slow cooker always comes out very warm, juicy and tasty. Vegetable stew with chicken after the readiness signal can be safely kept on the heat until a comfortable lunch time.

How to cook vegetable stew with chicken in a slow cooker

  • Cut the onion into half rings, cut the carrots into slices or half circles.
  • Peel the potatoes and cut into small slices. If necessary, also peel the zucchini and cut it into small cubes. If the zucchini is young, then you don’t have to peel it, but chop it straight away.
  • Finely chop the cabbage.
  • In a multicooker on the “Baking” or “Frying” mode, fry the chicken parts on both sides. Little salt and pepper.
  • Then add onions and carrots, stir and fry slightly more.
  • Place potatoes and zucchini into the bowl.
  • Add shredded cabbage.
  • Pour half a glass of boiling water with tomato paste, add a little salt and pepper. Mix the stew well, close the multicooker lid and turn on the “Stew” mode for 1 hour. After the chicken stew is ready, stir again and serve.

This recipe is prepared in a Panasonic SR-TMH 18 multicooker, with a bowl capacity of 4.5 liters. The power of the device is 670 W. Read more.

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