Time: 260 min.

Servings: 14

Difficulty: 4 out of 5

Cooking delicious chicken stew in a slow cooker for the winter

Chicken is an extremely nutritious and dietary product: it contains a huge amount of protein (16 grams per 100 grams of product), and if you remove the skin from the bird, we will get rid of excess cholesterol.

Today we offer you an interesting recipe for making chicken stew. Poultry prepared in this way can be stored all winter, if stored correctly, of course.

Also, chicken stew, prepared with your own hands, can be given to small children and people with weak stomachs - chicken stew in a slow cooker turns out to be very tender and soft in taste. It is also good in soup, with any side dish of your choice, or even just as a filling for a sandwich.

One serving of delicious stew will contain 400 calories. If you remove the skin when cooking and cook only from meat, the calorie content will be much reduced.

Step 1

Before you start cooking, the meat must be soaked. Place the chicken in a deep pan and cover with water for three to five hours. This pre-processing of chicken meat results in a soft and fibrous stew.

The chicken carcass must first be gutted.

Then separate the poultry meat from the bones. How to do it? Read on.

Place the carcass on a cutting board and cut along the body line with a sharp knife.

Sequentially separate the breast, thighs, and drumsticks from the chicken carcass.

We cut the bird into portions - do not make it small, since during the cooking process the chicken meat will break down into fibers.

We rinse the pieces of chicken under cold water to get rid of dirt and blood stains. Remove the skin from the pieces and dry on a disposable towel.

If you want a fattier, richer stew, you can leave the skin on.

Step 2

Carefully remove the bones from the portioned pieces and place them in a separate bowl.

On a note: small, stubborn bones (ribs and wings) are quickly removed from the finished stew, so you don’t have to bother with them.

Step 3

Place the chicken pieces into the bowl of the multicooker and pour in 125 milliliters of cold purified water.

Close the lid of the magic pot and turn on the “Stew” mode. Chicken stew in a slow cooker will take 4 hours to cook. If we cook from store-bought poultry, the cooking time is reduced by an hour.

Since the heating process in a slow cooker is slow and gradual, the pieces of chicken will simmer in their own juices; do not be afraid that the bird will spoil during such a long cooking time.

While cooking, stir the dish a couple of times so that all pieces of chicken cook evenly.

On a note: Do you want the taste of the stew to be richer? Then you don’t have to add water - enough liquid will be released during the cooking process.

Step 4

1 hour before the end of cooking, salt and pepper the chicken, add a bay leaf, and mix everything again.

If you wish, you can add your own spices, slightly changing the classic recipe for chicken stew.

Note: usually add 1 teaspoon of salt per 1 kilogram of chicken. If you are preparing food for the winter, you can add a little more salt.

Step 5

That's it, the chicken stew is ready to eat.

First, you need to remove small bones from the finished dish - they are easily removed, and it will not take much time.

Place the hot, freshly cooked chicken into sterilized jars so that the pieces of chicken fill the entire space of the jar. The less air there is inside, the better.

Then close with sterilized hot lids, wrap the jars tightly, and leave in a dark place to cool to room temperature.

Four kilograms of chicken will yield an average of 3 liters of stew. It is stored in the refrigerator for several months - it will definitely last through the winter.

Or you can store it in regular plastic food trays in the freezer.

On a note: want your chicken stew to last even longer? In this case, the issue of sterilization must be approached extremely responsibly. In particular, steam liter jars for at least one and a half hours, and seal the jars using a can opener with sterilized and hot metal lids. In this case, the workpiece can last up to five years.

Watch another version of this dish in the video below:

Stew is a very easy dish to prepare. And if you also cook in a slow cooker, there’s no problem at all. Just wash the pieces of meat, put them in a bowl and simmer, adding spices at the end of cooking. Store it well in the refrigerator, or in the cellar (pantry). It’s very convenient if you need to “quickly” prepare lunch or dinner - boil some potatoes or pasta, add a couple of spoons of stew, and a complete dish is on the table!

You can make stew from absolutely any meat. Today we will cook from chicken meat, and we will have a slow cooker as our assistant. And yet, we will prepare this wonderful meat dish without a single drop of water, the taste will be simply excellent!

Let's prepare ingredients for cooking chicken stew in a slow cooker. I have a chicken carcass weighing 2 kg.

The chicken carcass should be soaked in cold water for 30 minutes.

Then dry very well with paper towels and cut into pieces. You don't have to grind it too much.

Place the pieces of meat into the multicooker bowl (no water is needed at all!), close the lid and set the “stew” mode for 3 hours. You don’t even have to look, the meat will cook itself)))

After three hours, open the multicooker and very carefully, so as not to get burned, remove the seeds. They move away from meat very well. Try to get as much as possible.

Now the spices. Salt - you need it at the rate of 12-15 grams per kilogram of meat. And the salt must be coarse and not iodized. I took 28 grams of salt. There were few bones by weight. We also add ground pepper, allspice and bay leaf. Mix everything and put the bowl back into the multicooker, select the “stew” mode for 1 hour.

And at this time we can start preparing the jars - wash and sterilize them in any way convenient for you.

This is what the finished stew looks like.

Place the hot stew into sterile jars and cover with lids. If you plan to store for a long time, roll up with iron lids. I got 3 half-liter jars. I cooled them and put them in the refrigerator. They won't stay there for long))

Here is the finished stew. How delicious it is. You can add it to soup, porridge, or just have a snack with bread. The taste of such stew will never compare to store-bought. If possible, cook chicken stew in a slow cooker at home, and your family will be grateful to you))

Bon appetit!

Time: 240 min.

Servings: 10-12

Difficulty: 3 out of 5

Recipe for hearty stew in a Redmond slow cooker

Redmond turns out much tastier than store-bought. Confidence in this came after several unsuccessful purchases of stewed meat from different manufacturers. In one can there was a lot of fat, in the other there was an incomprehensible mixture of something meaty, similar to cat food. Only cat food would have a more pleasant smell.

Therefore, the recipe for stew in a slow cooker turned out to be very useful. It’s not always possible to find time to prepare and buy fresh meat, but stew is a great option for a quick breakfast or lunch for the whole family. In addition, you should not be afraid of any “pleasant surprises” when opening a jar of your own prepared stew. You can be sure of quality and excellent taste.

It is interesting that this simple dish was invented relatively recently, in the 19th century in France, at the same time the first cannery for the production of stewed meat was built in Russia. Currently, stewed meat produced in accordance with GOST is included in the country's inviolable strategic reserves; it can be stored for many years without losing its nutritional value.

Creating small strategic reserves in our kitchen, let's try to cook chicken stew.

You need to approach the choice of chicken responsibly. It is this that is the main and only component of the future dish. It is better to choose domestic, fatty poultry. Stewed meat is usually a long-term storage product; the preservative factor, in addition to long-term heat treatment of products and sterilization, is fat.

Some homemade stew recipes contain carrots and onions. But in this version only spices are used. Black and allspice should be peas. Take two or three peas per chicken. It is also undesirable to add a lot of bay leaves; it can give the finished dish a bitter taste. It is enough to add 1 bay leaf. Do not forget that spices must be washed under running water before adding to the dish and added at the end of cooking. Salt is taken at the rate of one and a half teaspoons per kilogram of meat; you can reduce or increase the amount of salt as you wish.

If the stew is being prepared for future use, the jars for it must be sterilized by first washing it with baking soda. Housewives sterilize jars in different ways, some with hot steam, others by placing them in a pan of boiling water for a few minutes.

The lids for rolling are also washed and sterilized. The stew is laid out in jars, covered with lids without rolling them up, and placed in a pan of water to sterilize for an hour. At the end of sterilization, roll up the jars with lids; when they have cooled, place them in the refrigerator or cellar. This stew can be stored safely for six months, opening the jars as needed.

Let's start cooking

Ingredients:

Cooking process

Step 1

The gutted and plucked chicken carcass, without paws and head, is washed, dried with a paper towel, and scorched over an open fire with a burner to get rid of any remaining hairs and stumps. Again, wash well, cut into pieces along with bones and skin. Place the chicken in a slow cooker without spices and salt, turn on the “Stew” mode for 3 hours. If the chicken is fatty, you don’t need to add water to the slow cooker; if it’s a bit dry, then add half a glass of water.

Step 2

After three hours, open the multicooker lid and allow the meat to cool slightly. After removing the chicken into a bowl, remove the meat from bones and cartilage and cut it into small pieces. The skin is left, it contains a lot of fat.

Step 3

Place the chicken meat back into the multicooker bowl with the remaining broth from the previous stew. Now you can salt the chicken and add spices according to the recipe. Set the “Quenching” mode for 1 hour. At the end of the stewing time, place the meat in sterilized jars, cool and put in the refrigerator.

Enjoy your meal!

See another version of this dish:

Stew is a tasty, nutritious and convenient thing. It is customary to take it with you on picnics and hikes, because the stew does not spoil, and it tastes tender and soft. To avoid the risk of buying canned food in the store, try making stew at home.

There are a variety of delicious recipes that any housewife can handle. And if you decide to cook in a pressure cooker, then it will do all the work for you.

Pork stew

Stew in a slow cooker is a healthy and tasty alternative to purchased canned goods, the composition of which remains a secret to buyers. Pieces of pork and spices are all the ingredients of this dish. Believe me, meat cooked in a pressure cooker is superior to store-bought meat not only in its beneficial properties, but also in its taste. Be sure to try this recipe.

Ingredients:

• Pork – 2 kg;
• Bay leaf – 5 pcs.;
• Black pepper – 5 peas;
• Salt.

Cooking method:

1. Take a large piece of fresh pork and remove all bones and cartilage. Wash it and cut it into small equal pieces.
   
2. Place it on the bottom of the bowl without greasing it or adding vegetable oil. You need to set the “Baking” or “Frying” program for 10 minutes. The meat in the pressure cooker should release its juices, brown and be covered with a golden crust.
   
3. After the specified time, open the lid. Salt the meat (the recipe does not indicate the exact amount of salt, this is a matter of your taste). Add bay leaf and peppercorns. You can throw not only black pepper, but also allspice. Set the “Extinguishing” program for at least 5 hours. Some housewives simply leave the pork to stew in a pressure cooker overnight.
   
4. After the end of the regime, the meat should infuse a little. As a result of prolonged heat treatment, it will become so soft that it will easily fall into small pieces if you simply pound it. This can be done with a silicone or wooden spatula. Boil the chopped pieces of pork for 5 minutes in the “Frying” or “Baking” program.
   
5. If you decide to prepare preserves for long-term storage, then prepare sterilized jars. They need to be boiled for 15 minutes.
   
6. Place the meat in them almost to the edges and pour the meat broth on top that was released during the stewing process. These rolled up jars can be stored in the refrigerator for up to six months. If you are going to eat a meat dish in the near future, you may not need to sterilize the jars. Then the product should be consumed no more than 2 weeks in advance.
   

This recipe is a convenient and tasty solution to deal with a large amount of meat. Homemade stew tastes a hundred times better than purchased canned food, because it is prepared with love and without a single harmful food additive. You can regulate the amount of products by calculating using the following formula: from one kilogram of meat, two 0.5 liter jars come out.

Chicken stew

The chicken stew recipe is often chosen by those who are afraid that a pork dish is too fatty and high in calories. Indeed, chicken stew in a slow cooker contains less fat, so you can eat it without such concerns for your figure. The cooking technology remains the same - long stewing in a pressure cooker in its own juice.

Ingredients:

• Chicken carcass (large) – 1 pc.;
• Bay leaf – 3 pcs.;
• Allspice – 2 peas;
• Black pepper – 3 peas;
• Salt.

Cooking method:

Such a simple recipe pleases with its results. Absolutely any housewife can prepare it. Stewed chicken in a slow cooker has less calories, but it has a delicate taste, and the meat comes out melting in your mouth and very aromatic.