Cooking ham in a slow cooker is a pleasure.
First of all, the legs do not need to be prepared for a long time, healthy chicken meat is incredibly juicy and tender, no matter what additional ingredients are included in the dish.
Secondly, a crock-pot is a miracle technique of our time, which does almost everything on its own, it is a pity that it does not know how to clean and wash the components of a dish, but it’s not scary, the housewives themselves can handle this task. The main thing is that the dishes are juicy, tasty, healthy and satisfying.
Legs in a slow cooker - general principles of preparation
In order to cook chicken legs in a slow cooker no need to pickle, because this part of the chicken is the most juicy and tender. But it will be necessary to wash and dry the chicken. If you want to make a diet dish, remove the peel and remove excess fat before cooking. Only in this case, it is desirable that the composition of the dish included either oil or some kind of sauce.
Legs in the slow cooker can cook, stew, bake, steam, as a whole piece, or cut into several small pieces - it all depends on the recipe that you choose.
In addition, you can spread any ingredients: potatoes, cabbage, onions, carrots, beans, celery, mushrooms. Anyway, you can add to the dish almost anything you want; chicken meat is ideally combined with all products.
All components of the dish are washed, cleaned, cut, and if necessary, pre-processed, the multicooker does the rest.
Recipe 1. Baked chicken legs in a slow cooker
The simplest and fastest dish you can cook in a slow cooker. As a complement to baked legs, you can serve any traditional side dish, fresh or pickled vegetables, greens.
Ingredients:
• two medium-sized chicken legs;
• spices for chicken - it can be a ready-made mixture or mixed independently (oregano, marjoram, basil, mustard and others);
• salt;
• olive or vegetable oil.
Cooking method:
1. Thoroughly rinse the legs, dry with a disposable towel, make small cuts with a knife in several places.
2. Mix salt and spices, carefully rub this aromatic mixture into the legs.
3. Lubricate the crock-pot with butter, put the grated legs.
4. Turn on the “Baking” mode by setting the timer for 30-40 minutes.
5. After 15-20 minutes of cooking, turn the meat on the other side.
6. That's it, serve best with the heat of heat.
Recipe 2. Legs in a slow cooker stewed in sour cream
Chicken legs cooked in this way are not only tender, thanks to sour cream, but also beautiful and bright, thanks to seasoning - curry.
Ingredients:
• three small legs or two large, cut into two parts;
• two cloves of garlic;
• 120 grams of sour cream;
• black pepper, salt;
• curry;
• butter;
• onion.
Cooking method:
1. Rinse the legs thoroughly, remove the peel.
2. Cut the peeled onion in half rings.
3. Lubricate the multicooker bowl with oil, put carefully prepared chicken legs to the bottom, and spread onion slightly crumpled by hands.
4. Cook for fifteen minutes in the “Baking” mode by turning the chicken legs once over while cooking on the other side.
5. Mix sour cream with chopped garlic, salt, curry and pepper.
6. Lubricate the legs with the creamy mixture.
7. Start the Extinguishing program for twenty minutes.
8. After the sound signal, do not immediately take out the legs, give them five to ten minutes to insist.
Recipe 3. Chicken legs in a slow cooker with tomatoes and pepper
Fresh vegetables give the meat a special piquant taste and delicious aroma, you can also add cauliflower, green beans, greens.
Ingredients:
• 600 grams of chicken;
• two tomatoes;
• salt;
• 70 ml of wine vinegar;
• black pepper;
• three sweet peppers;
• a quarter cup of olive oil;
• a small pod of chili pepper;
• onion;
• two to three cloves of garlic.
Cooking method:
1. In a small container, mix vinegar with three tablespoons of oil, pepper and salt.
2. Peel and chop the garlic.
3. Pour the boiling water over the tomatoes, remove the peel, cut into small cubes.
4. Pepper, peeled from seeds, cut into squares.
5. Chop the hot pepper, chop the onion finely.
6. Put all the prepared vegetables in one bowl, pour the marinade, mix well. Set aside for full soaking to the side for 15-20 minutes.
7. Prepare the legs: wash and dry. Cut into two parts: drumstick and thigh.
8. Salt the meat a little, put it in a bowl with already warmed butter, fry until golden on the "Frying" mode for about 20 minutes.
9. After the time has passed, switch the multicooker to the "Extinguishing" program, cook another 15 minutes.
10. Put the ready-made legs from the slow cooker into a plate and pour the aromatic vegetable sauce.
Recipe 4. Legs with potatoes in a slow cooker
This dish is a win-win satisfying option for lunch or dinner. Supplementing it with fresh vegetables or herbs, you can easily turn an ordinary family meal into a holiday.
Ingredients:
• three chicken legs;
• large onion;
• six to seven potato tubers;
• to taste mayonnaise;
• vegetable oil;
• spices and salt;
• 140 grams of cheese;
• a bunch of your favorite fresh herbs.
Cooking method:
1. Rinse the legs and cut into two parts.
2. Make punctures in several places, lightly go over the back of the knife, rub with spices and salt.
3. Chop the onion and mix with mayonnaise.
4. Spread the resulting mixture with spiced chicken legs.
5. Set the meat aside for an hour, allowing it to marinate.
6. Lubricate the bottom of the multicooker with butter, put the chicken. Fry in the "Frying" mode for five to ten minutes until a blush.
7. On the container, which is intended for cooking products for a couple, lay the potatoes cut into small slices.
8. Set the container with potatoes, set the "Extinguishing" mode, setting the timer for 35 minutes.
9. Fifteen minutes after the start of the countdown, shift the potatoes over the legs, sprinkle all over with grated cheese.
10. Extinguish until a beep is heard.
Recipe 5. Legs with mushrooms in a slow cooker
To prepare this dish, you can use, as always available fresh champignons, and wild mushrooms.
Ingredients:
• two legs;
• 280 grams of champignons;
• salt;
• onion;
• ground pepper;
• a piece of butter;
• 50-60 grams of sour cream;
• carrot;
• two tablespoons of flour.
Cooking method:
1. Put the mushrooms in a colander and rinse well, cut into large cubes.
2. Wash the legs, remove the skin, cut into 4-5 parts.
3. Chopped peeled carrots into strips, chop a quarter into rings.
4. Pass the onions and carrots in butter, setting the program "Baking".
5. Add meat and mushrooms, continue, stirring, toast for another five minutes.
6. Mix sour cream with flour, salt and spices so that there is not a single lump left, adding a little warm water. As a result, the mixture should not be thick, but thin.
7. Pour the cream of meat with mushrooms, close the lid of the slow cooker, switch the program to "Stew", cook another 20 minutes.
Recipe 6. Legs in a slow cooker in wine sauce
Ingredients:
• four medium-sized legs;
• 160 grams of sour cream;
• 50 ml of olive oil;
• lemon juice - about a tablespoon;
• bow;
• parsley leaves;
• two tablespoons of flour;
• salt;
• a glass of concentrated chicken stock;
• a glass of white wine.
Cooking method:
1. Cut the washed legs into two parts, salt and drizzle with lemon juice.
2. Chop the onion into small cubes.
3. Pour the oil into the saucepan of the multicooker, put the chicken legs, salt.
4. Fry the meat on both sides in the "Frying" mode.
5. Remove the chicken fried to gold on a plate.
6. In the same oil and meat juice, pass the onions, add flour, mix.
7. Pour the wine and broth, simmer the sauce until thickened.
8. Add sour cream, mix.
9. Put the legs on plates, pour aromatic thick sauce, garnish with herbs.
Recipe 7. Legs in a slow cooker, steamed
Ingredients:
• three legs;
• 60 ml of soy sauce;
• oregano, rosemary, salt, ground pepper, turmeric.
Cooking method:
1. Wash the chicken and rub with spices.
2. Put the meat in the baking sleeve, pour in the soy sauce, shake the bag thoroughly.
3. Pour water into the multicooker bowl, put the legs on a special container.
4. Set the "Steam cooking" mode by setting the timer for 45 minutes.
Recipe 8. Chicken legs in a slow cooker with cabbage
Ingredients:
• two large legs;
• kilogram of cabbage;
• bow;
• two tablespoons of tomato sauce;
• spices and salt;
• half a glass of water;
• a quarter cup of vegetable oil;
• carrot.
Cooking method:
1. Rinse the meat, remove the skin, remove the bones, cut into small cubes.
2. Fry in the "Baking" mode for fifteen to twenty minutes, after a little salting.
3. Cut the carrots into strips, chop the onions and cabbage.
4. Put the onions and carrots to the legs after the set time, and pass for another ten minutes in the same mode.
5. Pour in water and tomato sauce, put cabbage, mix, add a little salt.
6. Switch to Extinguishing mode by setting the timer for forty minutes.
7. During the stew, the dish will need to be stirred a couple of times.
9. Whip up soup in a slow cooker
Ingredients:
• ham;
• carrot;
• a small onion;
• three potatoes;
• two liters of water;
• 130 grams of vermicelli cobwebs;
• a pinch of curry;
• butter;
• salt;
• greenery.
Cooking method:
1. Pass the onions and carrots, chopped into small cubes, in butter in the “Baking” mode.
2. Pour in boiling water, put a leg cut into several parts, cook for 30 minutes in the "Cooking" mode.
3. Salt, add curry and chopped greens, put a cobweb. Mix well.
4. Cook for another five minutes, then turn off the slow cooker and let the soup reach.
Legs in a slow cooker - useful tips, tricks
• Regardless of whether it is indicated in the recipe or not, you can pre-marinate the legs in any favorite sauce for taste: sour cream, lemon, soy sauce or other. This will give your dish a special piquancy and new bright flavoring notes.
• Legs should not be frozen, so either purchase a chilled product or thaw meat in advance.
• Depending on the model of the multicooker, the modes and cooking time may be slightly adjusted.
