Buckwheat with chicken gravy in a slow cooker. Buckwheat with chicken in a slow cooker - recipes for all tastes. With added mushrooms
Using a multicooker, you can quickly prepare a delicious and satisfying lunch or dinner. What could be better than crumbly porridge with dietary meat.
Buckwheat in a slow cooker turns out especially tasty and crumbly.
Buckwheat with chicken in a slow cooker - basic cooking principles
Buckwheat with chicken can be stewed, baked or steamed. Buckwheat is sorted and washed in several waters. The chicken is cut into portions. Vegetables are peeled and chopped. First, place the chicken in the container of the device and fry until golden brown. Then add vegetables and continue cooking, stirring. Add washed cereal to the meat and vegetables and add boiled water so that the liquid completely covers it. The lid of the device is lowered and cooked in the “porridge” or “rice” mode.
The chicken can be steamed. To do this, place the prepared cereal in the bowl of the device and fill it with filtered water. The chicken is cut into portions, seasoned with spices and salt. Leave for a while to marinate the meat. Then it is placed in a steamer container and placed in a bowl. The dish is prepared in the “steaming” mode.
Recipe 1. Buckwheat with chicken in a slow cooker
Ingredients
bulb;
filtered water – 2.5 cups;
carrot.
buckwheat - a glass;
kitchen salt;
chicken breast – 300 g;
Cooking method
1. Wash the chicken breast, cut off the skin and cut the meat into small pieces. Pour some oil into the container of the device and place the chicken in it. Select the “frying” mode on the panel and cook the meat, uncovered, for about 10 minutes. Constantly stir the chicken until it is browned.
2. Peel the carrots, wash them and roughly chop them. We remove the husk from the onion and chop it into thin feathers. Add the vegetables to the chicken, stir and continue to fry, stirring, for another ten minutes. If necessary, add oil.
3. When the frying time is over, put a glass of sorted and washed buckwheat into the bowl. Fill everything with filtered water and mix. We lower the lid. We leave the steam valve in the “open” mode. Select the “buckwheat” mode and do not open the lid until the sound signal. Transfer the buckwheat and chicken to plates and serve with vegetables and fresh herbs.
Recipe 2. Buckwheat with chicken and vegetables in a slow cooker
Ingredients
two glasses of buckwheat;
80 ml sunflower oil;
two onions;
ground black pepper;
large carrot;
salt;
four cloves of garlic;
four glasses of filtered water;
400 g chicken fillet;
large pod of bell pepper;
300 g tomatoes.
Cooking method
1. Peel and cut the onion into small cubes. Remove the peel from the garlic cloves and finely chop. If you like garlic, you can use more of it.
2. Peel the carrots and chop them into strips. Start the device in the “frying” mode. Pour sunflower oil into a bowl and add chopped vegetables and garlic. Fry, stirring constantly, for five minutes.
3. Chicken fillet, wash and cut into small pieces. Place the meat in a container with vegetables and continue cooking, without changing the mode and remembering to stir, until the chicken meat turns white.
4. Remove the bell pepper from the tail and remove the seeds. Cut the vegetable into small pieces. Rinse the tomatoes, wipe and cut into slices. Add peppers and tomatoes to the chicken. Fry, stirring, for five minutes.
5. Sort the buckwheat and rinse. Transfer it to the bowl of the device, season with salt and spices. Pour the contents with water and mix well. Run the “pilaf” function for an hour. Lower the lid and cook the buckwheat with chicken in the slow cooker until the end of the program. Simmer the dish in warm mode for about ten minutes and place on plates. Garnish with herbs and serve with vegetable salad.
Recipe 3. Buckwheat with chicken and mushrooms in a slow cooker
Ingredients
buckwheat;
purified water;
chicken's meat;
onion;
fresh mushrooms;
spices;
sunflower oil;
carrot;
table salt.
Cooking method
1. Wash the chicken meat and remove the bones and skin. Pour sunflower oil into the container of the device and place the chicken in it, seasoning with salt and pepper.
2. Start the “frying” program and cook the meat for ten minutes.
3. Wash the mushrooms, clean them, trim the stems and cut them into slices. Place the mushrooms in a frying pan and fry in vegetable oil until all the moisture has evaporated.
4. Peel the onions and carrots and chop them into thin strips. Add the chopped vegetables to the chicken and continue to fry, stirring, for about ten minutes. We sort out the buckwheat and rinse it under the tap until the water becomes clear.
5. Add fried mushrooms and buckwheat to the chicken. Pour in boiled water so that its level is two fingers higher than the contents of the multicooker. We start the “cereal” mode for 50 minutes. Then mix the ingredients and place on plates. Serve with fresh or pickled vegetables.
Recipe 4. Buckwheat with chicken, tomatoes and spices in a slow cooker
Ingredients
chicken legs – 750 g;
drinking water – 320 ml;
onions – 200 g;
vegetable oil – 100 ml;
carrots – 100 g;
salt;
fresh tomatoes – 300 g;
curry - three pinches;
320 g buckwheat.
Cooking method
1. Cut the chicken into portions and rinse under running water. Trim off the skin and excess fat. Dry the meat with napkins and rub it with salt and curry. Let the chicken marinate for half an hour.
2. Peel the carrots, wash them and cut them into thin longitudinal slices, half a centimeter thick. Then we put them in a stack and chop them into strips.
3. Peel the onion and cut into quarter rings. Rinse the tomatoes, wipe them, cut out the stalk and cut into slices half a centimeter thick.
4. We sort out the buckwheat from debris and rinse it, changing the water several times.
5. Pour vegetable oil into the device’s container and start the “frying” program. Place the chicken in hot oil, fry for ten minutes on one side, then turn over and fry for the same amount of time on the other side.
6. Add chopped vegetables, distributing them between the pieces of meat. Close the lid and cook for five minutes. Cut the tomatoes into slices and add to the chicken. Continue cooking, stirring occasionally, for another five minutes.
7. Pour the prepared buckwheat into the container and fill it with water so that the liquid level is two centimeters above the contents. Lightly salt, lower the lid and cook in the “rice” mode for an hour. Mix the finished buckwheat with chicken and cook in the slow cooker for a few more minutes.
Recipe 5. Dietary buckwheat with chicken in a steamed slow cooker
Ingredients
boiled water;
table salt.
chilled chicken breast;
soy sauce;
buckwheat grain;
Cooking method
1. Sort out and rinse the buckwheat under running water. Place the buckwheat in the container of the device and fill it with the required amount of boiled water. Salt and mix.
2. Remove the skin and bones from the chicken breast. Wash and dry with napkins. Place the meat in a deep bowl, lightly salt it, season with a mixture of peppers and pour in 50 ml of soy sauce. Distribute the marinade evenly throughout the breast and leave to marinate for ten minutes.
3. Place the meat in a special steamer container and place it in the device’s container. We start the “steam cooking” program and cook for forty minutes.
4. After the signal sounds, open the device and take out the container with meat. Transfer the buckwheat porridge to a dish. Cut the chicken breast into slices and place on top of the buckwheat.
Recipe 6. Buckwheat with baked chicken in a slow cooker
Ingredients
carrot;
pepper mixture;
salt;
dry adjika;
boiled water;
chicken thighs;
garlic cloves;
buckwheat grain;
sunflower oil;
onion;
Cooking method
1. Wash the chicken thighs under the tap and dry with napkins. In a separate container, combine all the spices with salt and crushed garlic. Rub the chicken with the spicy mixture and leave so that the meat is saturated with the flavors and aromas of the spices.
2. Pour a little vegetable oil into the bowl of the device and lay out the marinated chicken. Start the “baking” mode and fry the meat on both sides until golden brown.
3. Peel, wash and chop the vegetables into small pieces. Add the vegetables to the chicken and continue cooking, stirring occasionally, for another ten minutes.
4. We sort out buckwheat from debris and black grains. Place in a bowl with the chicken and add the required amount of boiled water.
5. Lower the lid and cook buckwheat with chicken in a multicooker using the “multi-cook” mode for forty minutes at a temperature of 160 C. After the signal, mix the contents and leave the dish in the device for some more time. Serve as a separate dish with fresh vegetables and herbs.
The dish will turn out juicy and tender if you add tomato or sour cream sauce.
If you prefer spicy dishes, add chili sauce or curry seasoning to the chicken marinade.
The required vegetables for this dish are onions and carrots, but you can experiment by adding any to your taste.
The dish is prepared in the stewing mode, but if you first fry the vegetables and meat, you can use the “porridge” mode.
Buckwheat with chicken in a slow cooker is perhaps one of the most favorite dishes of our people. Perhaps someone underestimates this dish, considering it unrefined and perhaps too simple. However, the dish is not without popularity, so every housewife should learn how to cook it in a slow cooker. The fact is that buckwheat cooked in a slow cooker retains more useful components than when cooked in a saucepan. Another undoubted advantage is that in a slow cooker, buckwheat always turns out exactly in the form you intended. If you want crumbly porridge, add less water; if you want more boiled porridge, just increase the amount of liquid at the beginning of cooking.
If you have a multicooker at your location Panasonic, this dish will be most delicious when using the automatic “Pilaf” program.
Ingredients:
- buckwheat – 1.5 cups
- chicken – 500-600 g
- onion – 1 pc.
- carrots – 1 pc (optional)
- salt, pepper - to taste
- bay leaf – 1 pc.
- water -2.5-3 cups
- vegetable oil – 2-3 tbsp.
- number of servings – 4-5 pcs
How to cook buckwheat with chicken in a slow cooker:
To prepare this dish, you can take any part of a chicken carcass, for example, thighs or drumsticks. Rinse the meat. If desired, you can remove the skin from the chicken and trim off excess fat.
Pour vegetable oil into the bottom of the bowl. Place chicken pieces. Lightly salt and pepper.
Cut the onion into small cubes and add it to the chicken.
If you decide to add carrots, then you need to peel and chop them - with a knife or on a grater.
Sort out the buckwheat, rinse under running water and add to the rest of the ingredients of the dish.
Add salt, ground pepper, bay leaf. You can use other seasonings that you like. For example, garlic is suitable for piquancy, and to add spice to the dish, choose cumin or curry.
Carefully pour water into the bowl. When pouring water, try not to disturb the order of the ingredients - meat, onions and carrots should not float. Pour in enough liquid so that the level is one finger above the grain.
Turn on the “pilaf” program. The time will be set automatically, but from experience we can say that cooking will take about 1 hour. Features of the selected mode in the multicooker Panasonic is that during the last 5-10 minutes the dish is “fried”. Thanks to this, it becomes even tastier and more aromatic.
The finished dish can be placed on plates and served, garnished with herbs. The best addition would be vegetable salad and homemade salad, which, by the way, can also be prepared in a slow cooker.
Products:
- Chicken drumsticks or other part of the chicken - 400-500 gr.
- Buckwheat - 2 cups
- Onions and carrots - 1 pc.
- Sunflower oil - 3 tbsp.
- Salt and pepper - to taste.
One of the most favorite porridges in our house is buckwheat. We eat it with chicken or boiled without anything. Since I purchased it, I cook porridge in it, because it turns out soft and rich, just suitable for baby food. And most importantly, nothing burns and there is no need to watch. So the buckwheat with chicken in the slow cooker turned out soft and tasty.
This is a family recipe that is suitable for everyone, both children (from 3 years old) and adults. And so let's get started.
Buckwheat with chicken in the multicooker Polaris 0517 - recipe with photo:
1. The recipe is intended for children aged 3 years and older, so I easily use chicken drumsticks instead of dry breast. Rinse the drumsticks and buckwheat well. Prepare onions and carrots. Salt and black pepper.
2. Finely chop the onion. Grate the carrots. I already have frozen carrots ready.
Interesting fact: children catch onions from soup and eat them in porridge without any second thought :).
3. Pour a little sunflower oil into a multi-pan and add chicken, onions, and carrots. Add 1/3 of a glass of water.
4. Set the “Frying” program. Time 15 minutes. I do this with the lid closed, without even stirring. It turns out I don’t fry it, but a carcass. The countdown begins only after the multicooker has heated up to the desired temperature, so the total waiting time will be approximately 25 minutes.
5. After the beep, the chicken will be half cooked.
6. Add buckwheat.
7. Pour in 4 glasses of water. Add some salt. Add black pepper if desired.
8. In the Polaris 0517 multicooker, you need to set the “Grains” program. Set time: 30 or 40 minutes. I set it to 40 minutes. But she was already ready before.
9. After the beep, the buckwheat and chicken in the slow cooker will be ready. The water has completely absorbed into the buckwheat, and now it is soft and tasty.
I separated the chicken drumstick into small pieces of meat and added them to the child’s plate with buckwheat.
10. Buckwheat with chicken can be served with sour cream and herbs.
Bon appetit!
Step-by-step recipes for hearty chicken with buckwheat in a slow cooker with vegetables, mushrooms or herbs
2017-09-29 Yulia KosichGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
17 gr.
5 gr.
Carbohydrates
32 gr.245 kcal.
Option 1. Classic recipe for buckwheat with chicken in a slow cooker
Buckwheat porridge, especially in combination with chicken, is not only very healthy, but also incredibly tasty. And if you make this dish in a slow cooker, you will also significantly reduce the amount of dirty dishes and the cooking time. And the recipe for buckwheat with meat is quite simple, which means that even inexperienced cooks can do it.
Ingredients:
- chicken fillet - 220 g;
- a glass of buckwheat;
- two glasses of water;
- salt;
- butter for frying;
- black pepper;
- dried dill
It is permissible to replace butter with refined sunflower oil. In any case, you should not add this ingredient in large quantities, despite the well-known Russian proverb: “you can’t spoil porridge with oil.” It is not advisable to cook dietary fillet and buckwheat too fatty.
1. Wash, clean and immediately dry medium-sized chicken fillet with napkins.
3. Generously grease the bottom of the bowl with soft butter, then place the prepared chicken.
4. Turn on the “Frying” mode and cook the fillet for about 6-7 minutes until a crust forms.
5. At the next stage, pour the washed and sorted buckwheat inside, and also add ground pepper, dried dill and coarse salt.
6. In addition, pour in two glasses of cool water and mix the buckwheat and chicken well in a slow cooker.
7. Reset the mode to “Stew” or “Porridge” and wait 30-35 minutes until the signal. When this happens, turn off the multicooker and leave the fillet to brew for an hour, after which it’s time to serve the dish.
In addition to these spices, you can include other herbs in the recipe. For example, cilantro, basil or parsley. The main thing is to chop the greens used as finely as possible.
Option 2. Quick recipe for buckwheat with chicken in a slow cooker
Both buckwheat and chicken can hardly be called instant foods. But using a modern multicooker, you can actually reduce the time for creating this dish to 20 minutes. This means that if you only have half an hour for breakfast or lunch, this recipe will definitely be useful.
Ingredients:
- chicken fillet - 210 g;
- two glasses of water;
- salt;
- a glass of buckwheat;
- oil for frying;
- ground pepper;
- one onion;
- fresh greens.
Step-by-step cooking recipe
1. Turn on the multicooker, set the “Frying” mode and pour refined oil inside.
2. While it is heating up, clean the fillet, wash it and cut it into small cubes.
3. Transfer the meat to hot oil and add chopped onions. It is important to clean and rinse it first.
4. Fry the ingredients for 3-4 minutes, then switch to “Speed Cook”.
5. Throw in the washed buckwheat and pour in the planned amount of water. Also add salt, chopped parsley and black pepper.
6. Mix the contents of the bowl, close it tightly with a lid and cook buckwheat with chicken in a slow cooker for 15 minutes.
7. After unplugging the machine, let the dish stand for a while. At this time, prepare the salad and make tea.
Despite two technological processes (frying and stewing), cooking will take approximately 20 minutes. Not counting the preparatory stage. And this, you see, is very little for such a dish.
Option 3. Buckwheat with chicken and vegetables in a slow cooker
To diversify the already delicious chicken porridge, you can add vegetables to the recipe. For example, eggplants, carrots, bell peppers and onions. In addition, do not forget about spices. Better yet, use fresh herbs.
Ingredients:
- eggplant;
- Bell pepper;
- chicken fillet - 190 g;
- carrot;
- bulb;
- buckwheat - 1/2 cup;
- glass of water;
- salt;
- oil for frying;
- fresh greens.
Step-by-step cooking recipe
1. Wash the onions and carrots, peel and immediately chop finely. Also chop clean greens and cut off the top of the sweet pepper, which you immediately wash and chop into cubes.
3. In the “Frying” mode, heat a couple of tablespoons of refined oil, then throw all the vegetables into the bowl: onions, eggplants, carrots and bell peppers.
4. At this time, clean the chicken fillet, wash it and dry it, and then cut it into small pieces.
5. 5 minutes after the start of frying, add the meat, salt and chopped herbs.
6. Cook the ingredients for another 5 minutes, after which add the buckwheat and add water.
7. Switch the machine to the “Stew” or “Porridge” mode and close the lid tightly. Forget about buckwheat and chicken in the slow cooker for 30-35 minutes, and then serve the dish.
Vegetables and meat do not have to be fried, especially if you want to get a dietary dish. In this case, it is better to exclude oil altogether. As for spices, add the amount according to your own taste.
Option 4. Buckwheat with chicken and mushrooms in a slow cooker
Mushrooms are ideal for chicken meat. This means they can be used in our recipe without fear of spoiling the porridge. Although mushrooms cannot adversely affect the taste of meat dishes. Moreover, we will fry them with onions before starting to stew.
Ingredients:
- a glass of buckwheat;
- salt;
- chicken legs - 4 pcs.;
- two glasses of water;
- fresh champignons - 190 g;
- oil for frying;
- spices;
- bulb.
Step-by-step cooking recipe
1. Carefully sort the buckwheat, remove any pebbles (if any) and rinse well in cool water.
2. In addition, wash the fresh champignons and onions, then peel them and chop them finely.
3. Pour refined oil into the bowl, turn on the “Frying” mode and heat it for 1-2 minutes. Then add onions and mushrooms.
4. While the ingredients are frying, wash the chicken legs and dry them with paper towels.
5. Carefully transfer the meat to the bottom of the bowl and cook with the onions and champignons for another 10 minutes. Turn the legs over as you do so that they cook evenly.
6. At the next stage, pour out the prepared buckwheat, pour in water, add salt and spices.
7. Set the “Stew” mode and cook the dish for 30 minutes - the standard time for this position.
8. After the signal, turn off the machine from the network and let the buckwheat and chicken stand in the slow cooker for a while.
Fresh champignons can be replaced with wild mushrooms. But only if you understand them. Otherwise, it's not worth the risk. After all, in addition to absolutely safe champignons, you can use oyster mushrooms or Asian shiitake.
Option 5. Buckwheat with chicken and herbs in a slow cooker
If you want to surprise your family with a dish that is familiar to them, try making buckwheat porridge with chicken and various herbs in tomato dressing. They definitely didn't eat anything like that. And since the whole process will take place in a slow cooker, the dish will turn out delicious, even if you don’t know how to cook.
Ingredients:
- chicken thighs - 4 pcs.;
- dill;
- parsley;
- blue basil;
- green beans;
- salt;
- green onions;
- a glass of buckwheat;
- two glasses of water;
- garlic - 3 teeth;
- a couple of tablespoons of tomato paste;
- ground pepper.
Step-by-step cooking recipe
1. Wash chicken thighs, remove skin and remove fat. Also rinse the meat and dry it lightly with towels.
2. In addition, rinse all the greens, then chop them as finely as possible.
3. Sort the buckwheat, removing debris and dust, and wash it well in a sieve.
4. Place four chicken thighs on the bottom of the bowl, and also pour in the prepared buckwheat.
5. Add coarse salt, all the greens: dill, basil, parsley and green onions, ground pepper, crushed garlic and green beans cut into short pieces.
6. Pour buckwheat inside.
7. In a separate bowl, combine filtered water and a couple of tablespoons of tomato paste, mix the dressing until smooth and pour into the bowl with meat and herbs.
8. In the “Stew” mode, cook buckwheat with chicken in a multicooker for 40 minutes (until the signal), and then, without opening the lid, let the porridge brew for 20-25 minutes. Serve with salad or pickles.
This recipe calls for using several types of greens at once. But be careful with their quantity. After all, the wrong ratio can ruin the taste characteristics of this dish.
Buckwheat with chicken in a slow cooker - have you already tried cooking it? It's so convenient! First, I fried chicken legs with curry until golden brown, then poached vegetables, and cooked buckwheat in such a rich broth, rich in flavors and aromas. The result is a juicy and flavorful dish for an everyday lunch or dinner.
Preparation time: 20 minutes. Cooking time: 40 minutes. Number of servings: 5 pcs.
Ingredients
- 750g chicken legs or any other chicken parts
- 200g onions
- 100g carrots
- 300g tomatoes
- 2 measuring cups (160 ml each) buckwheat
- 3 pinches curry
- 1 tsp salt
- 4 tbsp. vegetable oil
- 1.5-2 measuring cups of water (160 ml each)
To prepare buckwheat with chicken and vegetables, a multi-cooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl capacity of 5 liters was used.
Preparation
Rinse chicken legs or other pieces in cold running water, trim off excess subcutaneous fat and singe the feathers. Cut the legs into smaller pieces - thighs and drumsticks, pat them dry with a paper napkin, rub with salt and curry.
Wash the carrots, peel off the top layer and cut into longitudinal slices 0.5 cm thick, then stack them and chop the carrots into strips.
Peel the onions and first cut them into half rings, also 0.5 cm thick, and then chop them further so that the onion pieces are similar in size to carrots.
Wash the tomatoes, cut off the stem and cut into slices approximately the same size as the onion.
Remove contamination from two multi-cups of buckwheat and rinse it, changing the water several times.
Pour 4 tablespoons of vegetable oil into the multicooker bowl, set the “fry” mode and when the oil is hot, place the chicken pieces skin side down.
After 10 minutes of frying with the lid open, the chicken pieces will acquire a golden crust; curry seasoning plays a significant role in this. Turn the chicken pieces over to the other side and fry for another 5 minutes in the same mode.
After 5 minutes, add chopped onions and carrots to the chicken, distribute them between the chicken pieces and cover with a lid.
When the vegetable pieces begin to fry (after 3-5 minutes), stir them together with the chicken pieces and add the chopped tomatoes.
Continue to fry everything together under the lid for another 5 minutes, stirring occasionally, and then turn off the “fry” mode.
Pour in the washed buckwheat; if the tomatoes have released quite a lot of juice, pour in 1.5 multi-cups of water instead of two, add a little salt, remember that we have already salted the chicken separately. Close the multicooker with a lid and set the mode to cook buckwheat. In a pressure cooker, cereals are cooked at a pressure of 50 kPa for 9 minutes.
When the cereal is cooked, the multicooker will signal the end of the mode, wait until the pressure drops and serve the aromatic and juicy buckwheat porridge with chicken and vegetables, garnished with fresh herbs.
