How to cook chicken legs in a Polaris slow cooker. Chicken legs in a slow cooker: several recipes for every day. Recipe for chicken legs in a slow cooker

Chicken legs in a slow cooker are very tasty

The benefits of chicken meat are known to everyone - it is low in fat, but high in protein. Poultry is usually recommended to be eaten in various diets - both for medicinal purposes and to maintain a healthy lifestyle. If you add different ingredients to it - vegetables, spices, nuts, fruits, etc., you can get an interesting and unexpected dish. A slow cooker allows you not to stand near the stove, but at the same time get a dish that will be cooked perfectly.

Special attention should be paid to the choice of legs.

It is best to take fresh or chilled parts of the carcass - these will definitely remain juicy.

It is better to avoid using frozen ones.

But if there is no choice, you can cook them too.

The main thing is to wait until they thaw.

AND They must be defrosted under special conditions - placing them on the top shelf of the refrigerator rather than placing it in water or microwave.

During the cooking process, you can add various additional components to the meat - potatoes, beans, celery, mushrooms, cabbage, etc. As for cooking options, it all depends on the functions of the device. If you have a multi-cooker with wide functionality, you can bake, stew, fry and even steam chicken in it.

Chicken legs with mushrooms and vegetables

Chicken meat is perhaps one of the most popular food products among the majority of residents of our country. It’s affordable, fairly quick to prepare, and the taste speaks for itself.

One of the most favorite ways to cook chicken legs is with sour cream and mushrooms in a slow cooker. I often use this miracle technology, because it is convenient, fast and useful.

Ingredients:

Recipe information

Type of dish: chicken dishes
Cooking method: in a slow cooker
Servings:2-3
1 h 10 min

legs - 2 pcs.
carrots – 1 pc.
onion – 1 pc.
champignons – 100 g
sour cream – 3 tbsp. l.
paprika – ½ tsp.
oregano – 1/2 tsp.
salt – 1 tsp.
ground pepper - to taste
Refined sunflower oil - for frying vegetables.

Recipe:

Wash the legs and cut them in half, as in the photo.

Place in a bowl and season with spices: paprika, oregano, pepper, salt.

Add one spoon of sour cream and mix thoroughly. Leave to marinate for 20-30 minutes.

Meanwhile, prepare the vegetables and mushrooms. Cut the peeled carrots, onions and mushrooms into small cubes.

First, fry the carrots and onions for 5 minutes in a preheated frying pan with vegetable oil. Then add mushrooms to them, stir, and continue cooking for another 5 minutes. Add salt to taste. Remove from heat.

Place the marinated legs in a multicooker bowl (I use the Rotex brand). Pour 50 grams of water so that they have gravy.

Add fried vegetables and mushrooms to them. Mix. Turn on the multicooker to the “Meat” or “Soup/Stew” function for 40 minutes.

After half an hour, add 2 tablespoons of sour cream to the meat. Stir and cook until cooked according to the specified time.

Soft chicken meat stewed in its own juice, combined with rosy vegetables, mushrooms and delicate sour cream, will definitely delight you with a pleasant taste!

Appetizing fried potatoes

Fried potatoes are one of the most favorite dishes for many.

And if you also fry meat with it, it’s hard to imagine a more appetizing and satisfying treat.

Ingredients:

4 large legs
potatoes – 8 pcs.
onions – 2 pcs.
carrots – 2 pcs.
glass of water - optional
spices, salt and pepper - to taste

Cooking method:

First, cut up the chicken - rinse the legs in cold water and divide into parts. If you don't like the bones, you can remove the meat from them. Place the chicken in the bottom of the multicooker bowl and turn on the frying mode. It won’t take long to cook it this way – about 10 minutes. It is advisable to turn the meat over and stir during the process.
After 10 minutes, start adding vegetables prepared in advance. First, onion, cut into rings (it is better to choose smaller onions). It should be evenly distributed over the chicken - the onion should absorb the flavor of the meat. Then immediately top with carrots, grated on a fine grater. This option for preparing carrots will allow it to release the maximum of aromatic and beneficial substances into the overall dish.
Meat and vegetables should be stirred so that in the process its taste is improved and complemented by new aromas. After another 10 minutes, you need to add peeled and chopped potatoes to the slow cooker - you can cut them into cubes or strips, as you like. Next comes the spices.
If you want the potatoes to be softer and not crispy, add a glass of water, then close the lid of the appliance and change the mode to stewing. Leave for 40 minutes.

Recipe for pilaf with legs

You can not only prepare delicious pilaf in a slow cooker; it also turns out very appetizing with chicken legs.

Just 10-20 minutes in the kitchen, 1 hour of waiting and a delicious and nutritious dish is ready!

You will need:

leg – 500 g
onion – 200 g
carrots – 2 pcs.
garlic – 3 cloves
rice – 2 standard multicooker cups
water - 4 identical glasses
salt and spices to taste
refined vegetable oil - for frying

Preparation step by step:

Wash the legs and dry with paper towels. Then cut them along the joints - it is advisable to make the pieces smaller, so they will cook faster and the pilaf will be more authentic. Peel the onion and cut into quarters, cut the peeled carrots into small cubes.
Pour oil into the bottom of the multicooker bowl and heat it, then place the chicken legs there and turn on the “Baking” mode for half an hour. Fry the chicken for the first 15-20 minutes without closing the lid of the device. Add onions and carrots to it, stir and continue frying with the lid open. Readiness for further action can be determined by the beautiful amber color of the mixture.
Rinse the rice - it is advisable to add salt to the water in which you will wash it. This will allow it to be better cleaned and remove gluten. Let it dry, then put it on the chicken and sprinkle with spices (it’s better to choose those intended for pilaf). Remove the skins from the garlic and place the cloves between the rice. Pour in water and mix everything carefully with a spatula.
Then you can close the lid of the device and switch the multicooker to the “Pilaf” or “Stew” mode. When the multicooker signals the end of cooking, all that remains is to place the pilaf on plates and invite everyone to the table.

Buckwheat merchant style

Fast, tasty and aromatic - this is how this dish can be described.

With this method of preparing cereals, even those who do not like buckwheat will eat it with pleasure.

The advantage of merchant-style buckwheat in a slow cooker is that it turns out crumbly and tasty.

Products:

buckwheat – 200 g
water (boiling water) – 0.5 l
large chicken legs – 2 pcs.
vegetable oil – 2 tbsp.
carrots – 1 pc.
onion – 1 pc.
salt and pepper - to taste
tomato paste – 2 tbsp.
bay leaf – 2 pcs.

Process step by step:

Chicken meat should be cut into smaller pieces at the joints.
Turn on the multicooker and heat on broil mode for 10 minutes. Then place the meat in the bowl, not forgetting to add vegetable oil, and fry for 5-6 minutes. Add salt and pepper, as well as bay leaves.
Peel and chop the vegetables, place everything in the slow cooker for 2-3 minutes, adding tomato paste to them.
When the meat is covered with a golden brown crust, you can add the washed and dried cereal. To make it more tasty, it should be fried along with meat and vegetables for a couple of minutes.
Then add boiling water and leave to simmer in the “Porridge” or “Cooking” mode (many multicookers have such programs - Redmond, Panasonic, Polaris). In 20 minutes the buckwheat will be ready. At the end of cooking you need to remove the bay leaves - they can add bitterness to the dish.

Ham in own juice

The easiest way to cook chicken legs in a multi is stewing with spices.

Juicy meat will perfectly complement any side dish - from boiled cereals.

You can also serve it with any vegetable salad.

It’s convenient to make a double or even triple portion at once - by 2-3 evenings the problem of dinner will be solved.

Components:

chicken legs – 4 pcs.
garlic – 5 cloves
salt and pepper - to taste
bay leaf – 3 pcs.
dry spices - to taste

Cooking method:

Wash the legs and place them on a large plate to dry. Salt, pepper and add various seasonings to taste. The meat should be rubbed with spices before stewing.
Cut the garlic into slices.
Place the chicken in the multicooker bowl, skin side down, place the garlic on it, and then the bay leaf. Turn on the “Stewing” or “Baking” mode. Cooking time is an hour.

Delicious steamed chicken legs

Chicken meat is dietary and tasty at the same time. If you steam it, it also turns out juicy. The main thing is to marinate it before doing this.

Ingredients:

chicken legs (they are less fatty) - 4-6 pcs.
lemon – ½ piece, peel not cut off
chicken seasoning
water – 3 tbsp.

Cooking method:

Wash the chicken and remove the skin. Place the meat in a deep bowl, add spices and salt. An excellent solution would be a mixture of salt and black pepper. You can also add herbs, such as Italian or Provençal.
Next is the lemon's turn. Remove the zest using a fine grater, remembering to wash the lemon first. Afterwards it remains to squeeze out the juice. To prevent the meat from becoming sour, squeeze out less juice. As an option, Lemon zest can be replaced with orange zest. Only its quantity needs to be reduced by 2 times. Everything must be mixed and left to marinate for 5-7 minutes.
Next, place the meat in a special steaming basket. Pour 3 cups of water into a bowl. Set the appropriate mode (for example, in the Dex multicooker you need to select not only the “Steam” function, but also the “Meat” product). Cooking time 40 minutes.

You can cook a side dish along with the legs, for example, buckwheat. Pour the cereal into a bowl (for 3 glasses of water you need a little more than a glass of cereal, the liquid will still evaporate), add salt and cook as described in the recipe. Dietary steamed meat and an equally dietary supplement will be ready at the same time.

Recipe for the holiday: baked chicken legs

For a festive table, stuffed chicken legs with nuts and prunes would be an excellent solution.

You will need:

1 kg medium sized legs
boneless prunes – 100 g
walnuts – 100 g
parsley – 50 g
onion – 1 pc.
cream – 200 ml
a little salt and ground pepper.

Cooking steps:

First, rinse and dry the chicken meat, carefully cut the skin and remove it towards the end of the leg without damaging the integrity. Cut off the tip of the bone at the bottom, remove all the meat. Grind it in a meat grinder with prunes and nuts.
Stuff the legs, pressing the meat into the skin. Secure everything with toothpicks - this will help the filling stay in place.
Place the preparations in a slow cooker - if there are more legs, they can be placed vertically.
Peel the onion and cut into small pieces, distribute among the chicken.
Mix the cream with salt and pepper and pour into the chicken, sprinkle chopped parsley on top.
Set the “Baking” mode. Cook the chicken this way for 40 minutes.

You can serve the legs either whole or by cutting them like a roll. To add a more interesting taste, before serving, you can pour the sauce from the bottom of the multicooker over the legs.

Note to the hostess

To obtain a dietary dish, before cooking, you need to remove the skin from the chicken and remove excess fat. However, to prevent the chicken from turning out too dry in this case, you need to add some kind of sauce when serving, for example.
Store-bought chicken requires minimal preparation before cooking - just wash it and dry it with a napkin. But to make recipes more interesting, to give the dish a rich taste and aroma, the meat can be pre-marinated. Curry, paprika, honey, mustard, etc. are best suited for this purpose.

Useful video

A good idea for a family lunch or dinner is chicken legs with pasta. A multicooker will help you cook both at once, without a bunch of dirty pans and pots:

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Chicken meat is one of the most common in the preparation of various dishes. A chicken legs in a slow cooker, probably just the leaders from all the “parts” of the chicken. Their popularity is due to their relatively low price and speed of preparation. In general, I really like to cook; in the kitchen I, as they say, relax. But sometimes time is short, you need to cook dinner and do it quickly, and it is advisable to do a bunch of things at the same time. I bring to your attention a recipe from the “quick-tasty-simple-inexpensive” category.

Ingredients:

chicken legs – 2 pieces (or the required amount according to the number of eaters)
mustard – 1.5 tbsp. l.
mayonnaise -1.5 tbsp. l.
salt pepper

Recipe for chicken legs in a slow cooker:

For the marinade, mix mustard and. Lubricate the chicken legs with the above mixture. It is ideal to leave it to marinate in the refrigerator, and the longer the better. But at least leave for at least 15 minutes (not in the refrigerator).

Meanwhile, rinse the rice (2 multi cups) and boil 4 multi cups of water.

At the same time as cooking the chicken, boil the rice, on the stove, in the microwave, in a double boiler - it doesn’t matter how convenient it is for you! I personally cooked rice in a slow cooker too, fortunately I have two of them! To cook the rice, I used the “stew” mode for exactly 30 minutes.

When the legs are ready, we take them out, and pour the rice into the sauce remaining in the multicooker and the fat that the chicken has released and leave it to heat for 5 minutes.

That's it, dinner is ready! Minimum effort, maximum taste! By the way, my husband was not so delighted with the taste of the chicken as he was with the rice. As he said: “The rice was perfect.” Which is beyond all praise for me!

Bon appetit!!!

Thanks to Victoria Barakaeva for the recipe with photos!
Multicooker Delfa DMC-02. Power 700 W.

Fried chicken legs in a slow cooker cook very quickly. This dish is good served for lunch along with some side dish or fresh vegetables and herbs.

You can cook chicken legs in a slow cooker in different ways. Some people fry them together with spices, some make goulash, and some add various vegetables to get a hearty, complete dish. Today we will look at just some of the presented methods.

Deliciously fry chicken legs in a slow cooker

The simplest, fastest and easiest dish to prepare are fried chicken legs. Flavored with spices and seasonings, they turn out so tasty that they can be safely presented to the holiday table.

So, to fry poultry we will need:

frozen or chilled chicken legs - 4-5 pcs.;
sea salt is not too coarse - use to taste;
bay leaf - a few leaves;
garlic cloves - 3 small pieces;
crushed pepper - a few pinches;
sunflower oil - 10 ml;
fresh greens - to decorate the dish.

We process products

Before frying the legs in a slow cooker, they should be completely thawed (if they were frozen), then washed and cut into portions (you can simply separate the drumsticks from the thighs). If desired, you can remove all the skin from the meat product. In this case, you will get a more dietary dish. After all, as you know, it is the skin of poultry that contains large amounts of cholesterol and other harmful substances.

Cooking meat

To deliciously cook chicken legs in a slow cooker, you should use the baking mode. Thanks to this, the poultry meat will be well fried, become rosy and satisfying.

Thus, pour a small amount of vegetable oil into the bowl of the device (if the legs are not very fatty), and then lay out the thighs and drumsticks. The meat is cooked in the frying program until all the moisture has evaporated from the bowl. After this, the chicken legs are seasoned with pepper, salt and broken bay leaves.

Carefully turn over all the meat pieces and fry them evenly on all sides in the same mode. After 30-40 minutes, the legs should be covered with a golden brown crust and at the same time become as soft as possible. At this time, add grated garlic cloves and chopped herbs. After which the container is tightly closed and kept in the heating program for several minutes.

Serving the dish correctly

After the chicken legs in the slow cooker are well fried and seasoned with garlic and spices, they should be removed and distributed among plates. In addition to the meat, you need to make some kind of side dish. The most popular are mashed potatoes, boiled pasta and buckwheat. With them, lunch will turn out much tastier and higher in calories.

Cooking chicken legs with potatoes in a slow cooker

As mentioned above, chicken legs can be prepared in different ways. We told you how to deliciously fry them. But if you don’t want to make a side dish separately, then we suggest cooking the poultry meat along with potatoes. As a result, you will receive a very tasty and complete dish that can be safely presented for a family dinner.

So what products are needed to cook potatoes and chicken legs in a slow cooker? Recipes for a complete meal may involve the use of different ingredients. We decided to use the following:

Processing the ingredients

Chicken legs with potatoes are prepared relatively quickly in a slow cooker. But before you place the products into the device, they must be properly processed.

Chicken meat is washed well, excess elements are removed, and then chopped into fairly large pieces (instead of bones and skin). Potatoes, carrots and onions are peeled and cut into medium cubes.

Frying process

The legs in a slow cooker (photo presented in the article) should first be fried and then stewed along with vegetables. As a result, you will get a very rich and tasty food.

Thus, the chopped pieces of poultry should be placed in the bowl of the device along with sunflower oil. After turning on the baking mode, you must wait until all the liquid has evaporated from the container. After this, you need to add chopped onions, carrots and various spices, including broken laurel leaves, to the meat. The ingredients should be fried in this composition for 20 minutes. Next, you need to place the potatoes and add a little water (about ½ cup). Having set the stewing program, the hams and vegetables must be cooked for another half hour. During this time, the potatoes will become soft and boiled.

At the end, the dish should be flavored with grated garlic and chopped herbs. In this composition, it is recommended to keep it heated for several minutes.

Serving a delicious stew to the table

After preparing the roast from the legs and vegetables in a slow cooker, it should be distributed among plates. In this form, the dish must be presented to the table along with slices of bread and homemade marinades. If desired, you can serve tomato paste and fresh sour cream for lunch. By the way, it is good to add the mentioned ingredients to the dish during its heat treatment. In this case, it will turn out even more aromatic and high-calorie.

Cooking chicken legs in a slow cooker is a pleasure.

Firstly, the legs do not need to be prepared for a long time, healthy chicken meat turns out incredibly juicy and tender, no matter what additional ingredients are included in the dish.

Secondly, a multicooker is a miracle appliance of our time that does almost everything itself, it’s a pity that it doesn’t know how to clean and wash the components of a dish, but don’t worry, housewives themselves can cope with this task. The main thing is that the dishes turn out juicy, tasty, healthy and satisfying.

Legs in a slow cooker - general principles of cooking

To cook chicken legs in a slow cooker no need to marinate, because this is the most juicy and tender part of the chicken. But you will need to wash and dry the chicken. If you want to have a dietary dish, remove the skin and remove excess fat before cooking. Only in this case, it is desirable that the dish include either butter or some kind of sauce.

You can cook chicken legs in a slow cooker boil, stew, bake, steam, either as a whole piece or cut into several small pieces - it all depends on the recipe you choose.

Additionally, you can add any ingredients: potatoes, cabbage, onions, carrots, beans, celery, mushrooms. And in general, you can add almost anything you want to a dish; chicken meat goes perfectly with all products.

All components of the dish are washed, peeled, cut, and, if necessary, pre-processed; the multicooker does the rest.

Recipe 1. Baked chicken legs in a slow cooker

The easiest and fastest dish you can prepare in a slow cooker. As a complement to the baked legs, you can serve any traditional side dish, fresh or pickled vegetables, and herbs.

Ingredients:

Two medium-sized chicken legs;

Spices for chicken - this can be a ready-made mixture or mixed yourself (oregano, marjoram, basil, mustard and others);

Olive or vegetable oil.

Cooking method:

1. Rinse the legs thoroughly, dry them with a disposable towel, and make small cuts in several places with a knife.

2. Mix salt and spices, thoroughly rub this aromatic mixture into the legs.

3. Grease the multicooker pan with butter and add the grated chicken 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 over to the other side.

6. That's all, best served when it's piping hot.

Recipe 2. Chicken legs in a slow cooker, stewed in sour cream

Legs prepared in this way are not only tender, thanks to sour cream, but also beautiful and bright, thanks to the curry seasoning.

Ingredients:

Three small legs or two large ones, cut into two parts;

Two cloves of garlic;

120 grams of sour cream;

Black pepper, salt;

Bulb.

Cooking method:

1. Rinse the legs thoroughly and remove the skin.

2. Cut the peeled onion into half rings.

3. Grease the multicooker bowl with oil, carefully place the prepared chicken legs on the bottom, and place the onion, slightly crushed by hand, on top.

4. Cook for fifteen minutes on the “Baking” mode, turning the legs over to the other side once during cooking.

5. Mix sour cream with chopped garlic, salt, curry and pepper.

6. Brush the chicken legs with the creamy mixture.

7. Turn on the “Extinguishing” program for twenty minutes.

8. After the sound signal, do not remove the legs immediately; give them five to ten minutes to brew.

Recipe 3. Chicken legs in a slow cooker with tomatoes and peppers

Fresh vegetables give the meat a special piquant taste and delicious aroma; you can also add cauliflower, green beans, and herbs.

Ingredients:

600 grams of leg;

Two tomatoes;

70 ml wine vinegar;

Black pepper;

Three sweet peppers;

A quarter cup of olive oil;

A small pod of chili pepper;

Bulb;

Two or 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 boiling water over the tomatoes, remove the skins, cut into small cubes.

4. Pepper, seeded, cut into squares.

5. Chop the hot pepper and finely chop the onion.

6. Place all the prepared vegetables in one container, pour in the marinade, mix well. Set aside to soak completely for 15-20 minutes.

7. Prepare the legs: wash and dry. Cut into two parts: drumstick and thigh.

8. Lightly salt the meat, place in a bowl with already heated oil, fry until golden on the “Fry” mode for about 20 minutes.

9. After the time has passed, switch the multicooker to the “Stew” program and cook for another 15 minutes.

10. Place the finished chicken legs out of the slow cooker onto a plate and pour over the aromatic vegetable sauce.

Recipe 4. Chicken legs with potatoes in a slow cooker

This dish is a win-win, hearty option for lunch or dinner. By adding 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;

Mayonnaise to taste;

Vegetable oil;

Spices and salt;

140 grams of cheese;

A bunch of your favorite fresh herbs.

Cooking method:

1. Wash the legs and cut into two parts.

2. Make punctures in several places, lightly walk with the back of the knife, rub with spices and salt.

3. Chop the onion and mix with mayonnaise.

4. Spread the mixture onto the spice-coated legs.

5. Set the meat aside for an hour, allowing it to marinate.

6. Grease the bottom of the multicooker bowl with oil and place the chicken. Fry on the “Fry” mode for five to ten minutes until golden brown.

7. Place potatoes cut into small slices on a container intended for steaming foods.

8. Place a container with potatoes, set the “Stew” mode, and set the timer for 35 minutes.

9. Fifteen minutes from the start of the countdown, place the potatoes on top of the chicken leg, sprinkle everything generously with grated cheese.

10. Simmer until the beep sounds.

Recipe 5. Chicken legs with mushrooms in a slow cooker

To prepare this dish, you can use both always available fresh champignons and wild mushrooms.

Ingredients:

Two legs;

280 grams of champignons;

Bulb;

Ground pepper;

A piece of butter;

50-60 grams of sour cream;

Carrot;

Two spoons of flour.

Cooking method:

1. Place the mushrooms in a colander and rinse thoroughly, cut into large cubes.

2. Wash the legs, remove the skin, cut into 4-5 parts.

3. Chop the peeled carrots into strips, cut the onion into quarter rings.

4. Saute onions and carrots in butter, setting the “Baking” program.

5. Add meat and mushrooms, continue to fry, stirring, for about five more minutes.

6. Mix sour cream with flour, salt and spices so that not a single lump remains, adding a little warm water. As a result, the mixture should turn out not thick, but thin.

7. Pour the creamy mixture over the meat and mushrooms, close the multicooker lid, switch the program to “Stew,” and cook for another 20 minutes.

Recipe 6. Chicken legs in a slow cooker in wine sauce

Ingredients:

Four medium-sized legs;

160 grams of sour cream;

50 ml olive oil;

Lemon juice - about a tablespoon;

Parsley leaves;

Two spoons of flour;

A glass of concentrated chicken broth;

A glass of white wine.

Cooking method:

1. Cut the washed legs into two parts, add salt and sprinkle with lemon juice.

2. Chop the onion into small cubes.

3. Pour oil into the multicooker saucepan, add the chicken legs, and add salt.

4. Fry the meat on both sides using the “Fry” mode.

5. Remove the chicken legs, fried until golden, onto a plate.

6. Saute the onion in the same oil and meat juice, add flour, stir.

7. Pour in the wine and broth, simmer the sauce until thick.

8. Add sour cream, stir.

9. Place the legs on plates, pour over the aromatic thick sauce, and garnish with herbs.

Recipe 7. Steamed chicken legs in a slow cooker

Ingredients:

Three legs;

60 ml soy sauce;

Oregano, rosemary, salt, ground pepper, turmeric.

Cooking method:

1. Wash the chicken and rub with spices.

2. Place the meat in a baking sleeve, pour in soy sauce, and shake the bag thoroughly.

3. Pour water into the multi-cooker bowl and place the legs on a special container.

4. Set the “Steam” mode by setting the timer for 45 minutes.

Recipe 8. Chicken legs in a slow cooker with cabbage

Ingredients:

Two large legs;

A kilogram of cabbage;

Two spoons of tomato sauce;

Spices and salt;

Half a glass of water;

A quarter cup of vegetable oil;

Carrot.

Cooking method:

1. Wash the meat, remove the skin, remove the bones, cut into small cubes.

2. Fry on the “Baking” mode for fifteen to twenty minutes, adding a little salt beforehand.

3. Cut the carrots into strips, chop the onion and cabbage.

4. After the allotted time, add onions and carrots to the legs, sauté as before for another ten minutes.

5. Pour in water and tomato sauce, add cabbage, stir, add a little salt.

6. Switch to the “Extinguishing” mode by setting the timer for forty minutes.

7. During stewing, the dish will need to be stirred a couple of times.

9. Quick chicken leg soup in a slow cooker

Ingredients:

Ham;

Carrot;

Small onion;

Three potatoes;

Two liters of water;

130 grams of web vermicelli;

A pinch of curry;

Butter;

Cooking method:

1. Sauté finely diced onions and carrots in butter using the “Baking” mode.

2. Pour in boiling water, place the leg cut into several parts, cook for 30 minutes on the “Cooking” mode.

3. Season with salt, add curry and chopped herbs, and add cobwebs. Mix thoroughly.

4. Cook for another five minutes, then turn off the multicooker and let the soup cook.

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 another. This will give your dish a special piquancy and new bright flavor notes.

The legs should not be frozen, so either purchase a refrigerated product or defrost the meat in advance.

Depending on the multicooker model, cooking modes and times may be slightly adjusted.

That is why almost everyone loves to eat chicken, and the legs are one of the most favorite parts of the bird. This means that recipes on how to cook chicken legs in a slow cooker will be useful to many. You can stew, fry, or boil chicken - there are many options.

chicken legs in a slow cooker

This delicious dish will require several products: chicken legs - 4-5 pieces, vegetable oil, salt and spices. Before you start frying, the legs should be washed and dried on a paper towel. You need to pour a little oil into the bottom of the multicooker. The legs should be sprinkled with spices and salt, after which they can be sent to the multicooker turned on to the “Baking” mode. After forty-five minutes, it is best to open the slow cooker and turn the legs over, then fry them for the same amount. The meat will be very juicy and tender, the fat from the chicken will remain at the bottom of the bowl. These legs are delicious to eat with any side dish and sauce.

Baked chicken legs in a slow cooker

For an even more dietary cooking option, you will need chicken itself, salt and spices, a little butter and about one hundred milliliters of kefir. Wash the legs and cut them into several pieces. Sprinkle with salt and spices, pour in kefir and leave to marinate for a couple of hours. Before cooking, grease the multicooker bowl with butter and place the chicken and sauce in it. You will need to cook for an hour on the “Baking” mode; in the middle of the process it is recommended to turn the legs over for even frying. In an hour, the original delicious dish is ready to be served. Chicken meat will be even softer, and kefir will give the food a slight sour-milk flavor

Potatoes and chicken legs in a slow cooker

Chicken with potatoes is a classic combination that almost everyone likes. Using a slow cooker, preparing lunch or dinner from these two ingredients is as easy as shelling pears. Take chicken legs, 200 grams of potatoes, spices, pepper and salt. Wash and clean the chicken, cut, salt and sprinkle with spices, then leave for a while. Wash and peel the potatoes, cut into pieces of any shape convenient for you. Place the chicken legs and potatoes into the multicooker bowl and turn on the “Baking” mode for forty minutes.

It is also recommended to stir this dish during cooking. Serve these legs at the table, cooked in a slow cooker; they taste best with vegetables, fresh or salted.

Stewed chicken

Of course, the stew is also worthy of attention. Braised chicken legs are very simple. Take half a kilo of chicken legs, two onions and one carrot, two hundred grams of sour cream, a glass of chicken broth and salt. Place the washed legs in a slow cooker, place the onion cut into half rings and grated carrots on top. Add sour cream and broth, add salt and turn on the device to the “Stew” mode. After two hours, the finished stewed chicken can be served with any side dish, from rice to boiled vegetables. The main thing is, do not forget to monitor the condensation in the multicooker during the cooking process.