Casserole in a slow cooker with chicken. Potato casserole with mushrooms and chicken in a slow cooker Chicken fillet casserole in a slow cooker

Potato casserole is one of the simple, versatile dishes that can be served on weekdays for a family dinner or used to decorate a holiday table. Everything in the refrigerator is easy to use in cooking: mushrooms, tomatoes, bell peppers, cauliflower, milk, eggs. By the way, the number of ingredients and composition does not matter. By layering your favorite foods, you will still end up with an incredibly tasty and satisfying dish.

Every housewife has a favorite casserole recipe in her arsenal, which is cooked in the oven, but if you try to use a slow cooker to prepare it, you will be captivated forever. An easy, quick and very tasty casserole made from the simplest ingredients will become your lifesaver.
Ingredients:

chicken meat 400-500 g;
7 potato tubers;
2 onions;
mayonnaise;
spices, pepper, salt.

Cooking potato casserole with chicken in a slow cooker

Chicken meat can be any kind, in this recipe it is drumsticks and legs. Remove from bones and cut into small pieces.

Peel the onion and cut into half rings.

Peel the potatoes and cut into thin slices.

Salt and pepper the pieces of meat and place them in the first layer on the bottom of the multicooker.

Mash the onion so that it releases juice and place it in a second layer over the meat.

Salt and pepper the chopped potatoes in a separate bowl, add herbs to it, or dried ones, and carefully place them in the slow cooker with the rest of the ingredients.

If you don't like diet foods, you can add a few pieces of butter to the casserole. Next, you need to generously spread the last layer with mayonnaise.

Potato casserole with chicken is a fragrant, hearty dish, the ingredients of which you can safely experiment with.

A complete lunch or dinner for the whole family with the simplest ingredients.

Potato casserole with chicken is perfect for dinner.

Required Products:

three cloves of garlic;
200 grams of cheese;
bulb;
half a kilogram of potatoes;
300 grams of sour cream;
about 500 grams of chicken fillet;
seasonings to your taste.

Cooking process:

Cut the meat into thin slices, season it with spices, chopped garlic and refrigerate for about 30 minutes.
During this time, we turn the onions and potatoes into thin rings.
Place sour cream in a bowl, mix with salt, pepper and other seasonings to your taste. Grind the cheese on a grater.
We prepare a baking dish and put the onion in the first layer, part of the potatoes on it, which we coat with sour cream mixture, then comes the chicken sprinkled with cheese. We repeat the sequence of layers again, but without the onion. Be sure to cover the top with cheese.
Bring to readiness in an oven already preheated to 180 degrees for about 60 minutes.

Recipe for cooking in a slow cooker

A delicious, rich dish that won’t take much time, because it will be prepared in a slow cooker.

Required Products:

five potatoes;
about 350 grams of chicken fillet;
spices and herbs to your taste;
three spoons of sour cream;
bulb.

Cooking process:

We wash the meat, cut it into slices, and treat it with spices.
Cut the onion and potatoes into rings, not too thick.
In a bowl, mix sour cream with herbs and various seasonings.
In the multicooker bowl, first place a layer of potatoes, which need to be poured with sour cream sauce, then chicken with onions, sour cream and again the main vegetable.
Set the appliance to the “Baking” mode and cook the food for about 60 minutes.

How to make a casserole with potatoes, chicken and mushrooms?

Potato casserole with chicken and mushrooms is a great dinner for the whole family. The dish turns out to be very satisfying.

An amazing potato casserole that will drive you crazy with its taste.

Required Products:

250 grams of sour cream;
about 500 grams of chicken;
bulb;
half a kilogram of potatoes;
300 grams of mushrooms;
seasonings as desired.

Cooking process:

First, let's make the filling for the dish. You need to combine sour cream with spices and mix.
Cut potatoes, onions and chicken into thin slices and combine with seasonings.
Chop the mushrooms and fry in a frying pan until all the liquid comes out.
Prepare a baking dish and place potatoes on it as the first layer, then chicken, onions and mushrooms. Each layer must be coated with sour cream sauce. Repeat layers until all ingredients are gone.
Cook in a hot oven at 180 degrees for about 50 minutes.

Cooking in French with cheese

Potato casserole with chicken and cheese turns out incredibly tasty due to its crispy crust.

Required Products:

bulb;
500 grams of chicken fillet;
250 grams of sour cream;
two cloves of garlic;
150 grams of cheese;
seasonings to taste;
about 600 grams of potatoes.

Cooking process:

Chop the garlic, combine with sour cream, add salt and pepper, mix.
We turn the chicken, onions and potatoes into thin slices, and grate the cheese on a coarse grater.
First place chopped onion on the selected baking dish. Then potatoes, pour sour cream sauce over them. Place meat, filling and cheese on top. We repeat the sequence of layers once again and finish everything with cheese, which should tightly cover all the ingredients.
Place in the oven preheated to 180 degrees for about 45 minutes and cook until done.

In pots

Potatoes and meat always turn out well if you cook them in pots, so why not make a casserole in them?

This dish can decorate a formal table and captivate guests with its taste.

Required Products:

bulb;
about half a kilogram of potatoes and the same amount of chicken;
seasonings to your taste;
two cloves of garlic;
100 grams of cheese;
200 grams of sour cream.

Cooking process:

Cut the onion into rings and lightly fry in a frying pan. We do the same with potatoes and chicken - chop them into slices and bring them to a light golden color.
Combine sour cream with chopped garlic, seasonings and, if desired, herbs.
At the bottom of the pots we put onions, potatoes, sour cream, chicken, sauce and cheese again. We do this several times until all the products are gone. The last layer is cheese. Place the pots in a hot oven for 30 minutes, setting the temperature to 170 degrees.

From mashed potatoes

Alternatively, you can make the casserole from mashed potatoes rather than chopped potatoes.

Required Products:

about 500 grams of mashed potatoes;
two pieces of chicken fillet;
seasonings to taste;
150 grams of cheese.

Cooking process:

For this recipe you will need mashed potatoes. Take the prepared mixture or boil the potatoes and mash them.
Cut the meat into thin slices, roll in spices.
Place half of the puree on the bottom of the pan, then the chicken, cheese and cover everything with the remaining potatoes. If desired, you can brush the top with egg.
Bring until cooked in the oven for 30 minutes at 180 degrees.

With minced chicken

You can use either chopped or mashed potatoes in this recipe.

Absolutely everyone will love this delicious casserole.

Required Products:

a small jar of sour cream;
150 grams of cheese;
seasonings to your taste;
a clove of garlic;
500 grams of minced chicken;
600 grams of potatoes;
bulb.

Cooking process:

Combine minced chicken with selected seasonings and chopped onion, fry in a frying pan until cooked.
Cut the potatoes into rings, and mix the sour cream with finely chopped garlic, pepper and salt.
We put potatoes on the bottom of the mold, pour over the sauce, then lay out the minced chicken, a little more filling, a layer of cheese and again repeat the order of laying out the products, finishing everything with cheese.
All that remains is to put the mold in the hot oven and wait until the dish is ready. It will take about 40 minutes at a heating level of 180 degrees. If desired, you can sprinkle the top of the casserole with herbs.

Date: 2017-04-07

Hello, dear readers of the site! Chicken casserole in a slow cooker is an excellent variety of dishes for proper and healthy nutrition. It is prepared without flour, with the addition of vegetables and the resulting product has a low calorie content, while being easy and simple to make. This dish can be a separate meal, or it can be harmoniously complemented with your favorite side dish to make it more satisfying. Blog cook Victoria Rostova shares her delicious recipe with us. We also recommend looking at another cooking option

Cooking time: 40 minutes

Number of servings: 8 pcs.

List of ingredients:

Chicken fillet – 2 pcs.
Chicken eggs – 1 pc.
Carrots – 1 pc.
Onion – 1 pc.
Bell pepper – 1 pc.
Cream 10% - 5 tbsp.
Hard cheese – 70 g
Garlic – 1 clove
Sunflower or olive oil – 1 tsp.
Spices for chicken, salt, ground black pepper to taste

How to make chicken casserole:

Victoria prepared chicken fillet casserole in the Scarlett IS-MC412S01 multicooker (power 940 W).

Wash the chicken fillet well and chop it into small pieces.

Next, add spices to the raw meat. These can be ready-made seasonings for chicken dishes, or you can use a mixture of herbs or other favorite spices. Also add salt and ground pepper. Stir and leave for 10 minutes.

In another container, mix the egg with the cream. Cream of minimal fat content will be quite enough for such baking, but you can use a higher percentage if desired. The casserole will be more filling and nutritious. Pour this mixture over the chicken fillet.

Prepare the vegetable filling. Peel and finely chop the onion, and grate the carrots using a coarse grater.

Cut the sweet pepper into small squares.

Pour oil into the multicooker bowl and heat it in the “Fry” mode. At the same time, throw in a peeled clove of garlic and fry until the multicooker warms up well - this will give the dish a delicious aroma. Then take out the clove, pour in the chopped vegetables, season with salt and pepper, and fry for a few minutes.

Distribute the fried vegetables evenly along the bottom, place the chicken on top along with the filling.

Sprinkle finely grated cheese on top. You can add herbs to taste. Having set the “Baking” program, bake for about half an hour.

Casserole is a great dish. Its main advantage is diversity. Well, what other dish can you put any food in? Casseroles are made with meat, fish, poultry, even just vegetables, I add mushrooms, and even fruits and berries - if it is a dessert casserole. In a word, this is not even a specific dish, but a way of preparing any food. As for potato casserole, there are two basic ways to prepare it - from raw grated potatoes or from boiled, crushed or shredded in a food processor. We have already written about the first several times, and today we’ll talk about the second - I’ll prepare a potato casserole with chicken and mushrooms in a slow cooker for lunch. To add more complexity to the taste, I will add sausage and some nuts. But you can do without them - the taste of the casserole will not suffer from this.

Ingredients:

Potatoes – 1 kg.
Chicken (red meat) – 400 gr.
Onion – 200 gr.
Mushrooms – 200 gr.
Sausages or boiled sausage – 150 gr.
Sour cream - 100 gr.
Walnuts - 3 tbsp.
Cheese - 100 gr.
Salt – 1 tsp.
Butter – 10 gr.

Method for preparing potato casserole in a slow cooker

I boil potatoes and chicken thighs - in separate containers. I usually cook chicken in a slow cooker, and just cook potatoes on the stove - they need less time. I use the broth to make a light soup or side dish. I won’t need it in this dish, but it won’t go to waste.

I finely chop the peeled onions and mushrooms - today I have champignons, sausages or sausage.
When the potatoes are ready, I crush them with a masher; if it turns out very dry, you can add a little chicken broth. But do not overdo it, as there will still be juice from the onions and mushrooms so that the casserole does not float in the liquid.

I cool the finished chicken and separate it into fibers.

I use thicker sour cream and mix it with walnuts crushed in a blender or meat grinder.

I lightly fry the onions and champignons in “Baking” with butter - in general I prefer to cook mushrooms with butter, it’s tastier. I add sausages and chicken, and add spices to taste. When the filling is ready, I put it in a bowl, and cool the multicooker bowl - just pour cold water into it - and grease it with oil.

I put mashed potatoes on the bottom of the multicooker - level it, if necessary, lightly crush it - with a masher or a regular glass. I put the filling of chicken, sausage, mushrooms and onions on a potato base. I grease with sour cream and nut filling. I put the second part of the potatoes on top and make another layer of frying.
The preparatory work is almost finished, all that remains is to grate the cheese on top - I choose hard varieties.

Since all the products are almost ready, we bake them for a short time - 20 minutes on the “Baking” is quite enough. During this time, all the ingredients will set, and the potatoes will bake on the bottom and sides with an appetizing crust.

It's best to let the casserole sit for a while. It will be easier to get it warm. You can cut it into pieces right inside the bowl and place it in portions directly on plates.
If you like a crispy crust, use heat-resistant glass dishes, place under the grill in the oven for 2 minutes and enjoy the baked cheese.

Potato casserole prepared in the Orion multicooker.

Modern kitchen units help solve the ever-present problem of healthy nutrition for the whole family every day with minimal costs. Yes, baked meat in the oven turns out tender, but still, chicken casserole in a slow cooker is easier to prepare: you just need to put the ingredients in a bowl and press the button. Poultry meat goes perfectly with almost all vegetables, and mushrooms will help solve the problem of its dryness, so in the end we get a healthy dinner or a hearty lunch.

Chicken meat is the main ingredient in the casserole, recipes for which we are happy to share in a home slow cooker. They are so versatile that you can easily change them by adding your favorite products and without worrying about the result.

Believe me, it will satisfy you in any case, because eggplants, tomatoes, peppers, beans, and all types of cabbage, and even more so carrots, go well with chicken.

For the sake of variety, you can use not only raw or boiled chicken as a filling, but also smoked poultry - it will turn out piquant. So let's use our imagination and get started!

Chicken casserole with rice in a slow cooker: step-by-step recipe

Ingredients

- 1 tbsp. + -
— 300 g + -
Sweet pepper (paprika)- 1 PC. + -
- 1 PC. + -
- 1 head + -
- 2 pcs. + -
— 100 g + -
- 1-2 tbsp. l. + -
- 1 tbsp. l. + -
- 5-6 tbsp. l. + -
- 0.5 tsp. + -
- 0.5 tsp. + -
- 1/3 tsp. + -
Oregano – 1 pinch + -

Cooking homemade chicken casserole in a slow cooker step by step

It is better to take four types of cereals for baking with poultry meat. But if such a variety is not at hand, then you can use the “jasmine” rice variety. Its grains are prone to sticking together, but for casseroles it’s what you need! “Balsamic” can be replaced with regular vinegar.

Marinate onions for chicken casserole

The first step in baking chicken with rice using your favorite kitchen assistant is marinating the onions. Pour the onion, peeled and cut into thin semicircles, into a marinade of balsamic vinegar, water, granulated sugar, salt and leave to soak for half an hour.

Cooking rice for chicken casserole

Next is the rice base of the casserole. To make it, rinse the white grains under running water until it becomes transparent. Then pour the rice into the multi-bowl, fill it with water in a 2:1 ratio with the cereal, close the lid and select the “Rice” program from the menu. Set the timer at 15 minutes and press the “Start” button.

Preparing vegetables and poultry for meat and vegetable casserole

While the unit is making the basis for our dish, we will take care of the vegetables. Cut the tomato crosswise, place it in a deep bowl and scald with boiling water.
After a minute, the upper thin skin on it will easily come off - remove it and cut the pulp into cubes. Cut out the middle of the pepper with the grains and also chop it into cubes.
After washing the fillet and removing excess moisture from it, cut it into pieces no thicker than 1 cm.

Preparing food layers for future casserole

By that time, the cooked rice should be taken out to cool. After washing the multi-bowl, wipe it from drops of water, place it in place, pour oil and turn on the “Frying” mode.
When the oil is hot, put the sliced meat in it and fry without closing the lid for 10 minutes.
The timer goes off - add marinade-soaked onion to the meat and fry.
After 10 minutes of periodic stirring, we obtain a fragrant-smelling mixture of fillet and onion.
To finish preparing the filling for the chicken casserole, add the vegetable cubes to the bowl and keep them there for 10 minutes with the lid closed. We take out the filling and let it cool.
After scrambling the eggs with a fork, season them with oregano, pepper, salt, add cheese crumbs (you need to leave some), mix.
Pour the resulting spicy mixture into the rice and stir again until smooth - the base for baking is ready! All that remains is to assemble the dish and bring it to condition.

Layer casserole with chicken and rice

Cover the bottom of the newly washed bowl with a thin film of oil, put half of the rice-egg mixture, on top - the chicken filling, then - the remaining rice and the remaining cheese. Lightly compact all layers.
Close the lid, select the “Baking” program in the menu, set the time to 30 minutes and the temperature to 180 o C.

While the multicooker is running, let's prepare a salad from fresh vegetables. When the machine signals that cooking is complete, there is no need to immediately try to remove the casserole - let it sit open for at least 5 minutes.

It will be much easier to take it out once it has cooled slightly! Serve the casserole with vegetables or any homemade sauce.

Casserole with minced chicken and mushrooms: recipe in a slow cooker

You can use poultry fillet or homemade minced meat as a filling. It is better to take forest mushrooms - they are much more fragrant, but store-bought champignons will also work. Vegetables can be selected at your discretion, adjusted for seasonality, or you can use homemade frozen vegetables.

Ingredients

Minced poultry fillet – 300 g;
Raw potatoes – 5 medium tubers;
Onion – 1 pc.;
Mushrooms – 300 g;
Young zucchini – 1 fruit;
Full-fat sour cream – 1 tbsp. l.;
Clean water - 2 tbsp. l.;
Hard cheese – 150 g;
Olive oil – 2 tbsp. l.;
Italian herb mixture – ¼ tsp;
Salt - to taste.

Cooking casserole with chicken, potatoes and mushrooms in a slow cooker

Peel the onion. Rinse the remaining vegetables, mushrooms and meat.
We clean the tubers and cut them into slices 2 mm thick.
Cut the onion into thin half rings, the mushrooms into slices, and the zucchini into medium-sized cubes.
Pour half the oil into the multicooker bowl, turn on the “Fry” mode, add the mushrooms, fry, stirring, until the moisture evaporates (10 minutes). Then add the onion and zucchini cubes and fry until soft.
We take out the ready-made vegetables and in the same oil (add it a little) bring the chicken fillet (thin strips) until half cooked (in the same mode), then add salt and pepper to everything.
Take out the meat, mix with fried mushrooms, and season with spices.
Dilute the sour cream with water.
Place half of the potatoes on the bottom of a cleaned and oiled multi-bowl, laying them out in the form of scales. Salt and season with Provençal herbs.
The filling is placed on top. It needs to be leveled and filled with salted sour cream filling for juiciness.
The last layer in the casserole is the remaining potatoes, which also need to be salted and peppered. Sprinkle it with grated cheese, close the lid, select the “Baking” mode. Cooking time for chicken casserole in a home slow cooker is 40 minutes.
While our electric kitchen assistant is working, we will prepare the vegetables by cutting them as if for a salad and seasoning them with a drop of lemon juice.

Casserole with chicken and mushroom aroma in a slow cooker turns out to be so aromatic and tender that it will certainly fall into the category of favorite recipes.

This easy-to-prepare and not too high-calorie dish looks so elegant that it is not a shame to serve it even on a holiday table, first decorated with juicy fresh herbs.