How to cook chicken stomachs with potatoes in a slow cooker?

Recipe #1. Chicken gizzards with potatoes and mushrooms in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Potatoes (4 pcs.);
Champignons (300 g);
Carrots (1 pc.);
Onion (1 pc.);
Vegetable oil;
Salt (to taste);

Cooking process

We wash the chicken stomachs, clean and remove excess fat.
We place the stomachs in a multicooker bowl greased with vegetable oil. Set the "Extinguishing" mode for 2 hours and mix at the beginning of the quenching. We look at how much juice stands out and, based on this, add water: from 0.5 to 2 glasses, if desired.
After an hour of stewing, add pieces of potatoes and carrots.
Peel the onion, chop and add next.
Mushrooms are cut into 4-6 parts and placed on top of the ingredients in the multicooker bowl.
At the end of cooking, add salt, chicken stomachs to taste and mix.
After the beep, the dish can be served at the table.

Recipe #2. Chicken gizzards with potatoes in a slow cooker .

Ingredients:

Chicken stomachs (400 g);
Onions (2 heads);
Potatoes (0.5 kg);
Water (500 ml);
Mushrooms (200 g);

Cooking process

We wash the chicken stomachs under running water, clean them of fat and yellow skin, put them under the tap again and put them in a colander. After they drain excess liquid, cut them into several parts.
We place the chicken stomachs in the bowl of the multicooker and fill it with water. We also send a bay leaf there and turn on the device in the “Cooking” or “Extinguishing” mode for 1.5 hours.
Wash vegetables and peel. We cut the mushrooms into slices, onions into small cubes, potatoes into medium pieces.
We take out the almost ready stomachs from the multicooker, draining the broth into a separate bowl.
Pour a small amount of vegetable oil into a dry thicket of the device, pour the mushrooms and fry them until a light golden color appears.
After that, we send the onion to the mushrooms and continue to sauté until browned.
We combine onion-mushroom frying with stomachs, potatoes, broth and spices.
Mix everything thoroughly, close the multicooker and activate the "Extinguishing" mode.
In one hour ready meal can be served at the table.

How to cook chicken stomachs with sour cream in a slow cooker?

Recipe #1. Chicken gizzards in sour cream .

Ingredients:

Chicken stomachs (500 g);
Sour cream (200 - 250 g);
Water (200 ml);
Salt, pepper, spices (to taste);

Cooking process

We thoroughly wash and clean the chicken stomachs, if desired, you can also cut off the fat. Cut into strips or cubes.
We spread it in a multicooker bowl, salt, pepper, season with spices.
Add sour cream and water. Add chopped onion. Mix everything thoroughly.
On the multicooker, turn on the "Extinguishing" program for 1.5 hours.
When serving, decorate with lettuce leaves.

Recipe #2. Chicken gizzards with sour cream and tomato paste .

Ingredients:

Chicken stomachs (700 g);
Onion (1 head);
Sour cream (50 g);
Tomato paste (40 g);
Salt, spices (to taste);
Vegetable oil;

Cooking process

We wash the chicken stomachs under cold running water. We remove the yellow film and excess fat.
Peel the onion and cut into small pieces. Fry in a slow cooker in the baking mode for about 5 minutes.
We spread the onion in a separate plate and throw the whole ventricles into the multicooker bowl and fry them for about 10 minutes.
Next, fill them with water, salt, add tomato paste and spices.
We switch the multicooker to the mode for stewing and cook the dish for about 1 hour.
10 minutes before the end of the program, pour the stomachs with sour cream and mix.
Enjoy your meal!

How to cook chicken stomachs with mayonnaise in a slow cooker?

Recipe #1. Chicken gizzards with mayonnaise in a slow cooker .

Ingredients:

Chicken stomachs (500 - 600 g);
Mayonnaise (3-4 tablespoons);
Salt, seasoning (to taste);

Cooking process

Chicken stomachs are washed and cleaned. Cut into pieces (optional). In a slow cooker, you can also cook whole stomachs without cutting them.
We put the prepared product in the bowl of the multicooker. Fill with mayonnaise. Add seasoning to taste, salt and mix everything thoroughly.
Add a little water, about 0.5 cups. Close the lid and set the steam valve to the high pressure position. Set the "Extinguishing" mode. Cooking time is average.
After the signal, we wait for the pressure to drop and turn the valve to take out the finished chicken stomachs and serve to the table.

Recipe #2. Chicken stomachs in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Carrots (1 pc.);
Onion (1 head);
Sweet bell pepper(1 PC.);
Tomatoes (1 pc.);
Garlic (a few cloves);
Water (1.5 cups);
Mayonnaise (2 tablespoons);
Salt, spices (to taste);

Cooking process

We wash the chicken stomachs well under running water, cut off the fat and cut into halves.
We rub the carrots on the track, cut the onion into half rings.
Cut the bell pepper, tomato and garlic into pieces and use a blender to bring to a mushy mass.
We lower all the products into the multicooker bowl, add salt and spices to taste. We mix mayonnaise with water so that there are no lumps and pour the products with the resulting sauce.
We set the program "Extinguishing" for 1.5 hours.
Chicken stomachs cooked in a slow cooker can be served at the table.

How to cook chicken stomachs with vegetables in a slow cooker?

Recipe #1. Chicken gizzards stewed in a multicooker with vegetables .

Ingredients:

Chicken stomachs (300 g);
Onion (1 pc.);
Carrots (1 pc.);
Bulgarian pepper (1 pc.);
Salt, spices (to taste);
Adjika (1 tbsp);
Water (1 glass);
Vegetable oil (3 tablespoons);

Cooking process

Stomachs are washed and cleaned of unnecessary films. We cut into 2 parts.
Finely chop the onion and carrot.
We turn on the slow cooker in the Frying / Stewing mode for 1 hour, pour vegetable oil and put in all the ingredients. Add salt and spices. Simmer for 15 minutes.
Add water and simmer for another 45 minutes, until the stomachs are ready.
At the end add spicy adjika and simmer for a few more minutes.
Enjoy your meal!

Recipe #2. chicken ventricles with vegetables in a multicooker .

Ingredients:

Chicken stomachs (500 g);
Tomatoes (1 pc.);
Carrots (1 pc.);
Onion (2 pcs.);
Refined sunflower oil (2 tablespoons);
Seasoning "Hmeli - suneli" (1 tsp);
Salt (to taste);
Water (50 ml.);

Cooking process

Wash the chicken stomachs thoroughly under cold running water. Remove the fatty layer of the film. Cut into strips or thin slices.
We clean the carrots and grate them on a Korean carrot grater or cut them into thin strips.
Peel the onions, wash and cut into thin half rings.
Wash the tomatoes and cut into cubes or strips. Fresh tomato can also be replaced and 1-2 tbsp. pastes.
Pour sunflower oil into a multi-pot. We spread the prepared stomachs, tomato, carrots and onions. Add "Hmeli - suneli" and salt to taste. Mix everything thoroughly.
We add water. We close the lid of the multicooker, and then the steam release valve. Set the timer for 20 minutes and cook in the "Extinguishing" mode until the beep sounds.
Then we release a jet of steam, open the valve and open the lid. Mix the contents again.
We spread the chicken ventricles with vegetables on portioned plates and serve.

How to cook chicken stomachs in sauce?

Recipe #1. Chicken ventricles in tomato-mayonnaise sauce .

Ingredients:

Chicken stomachs (300 g);
Onion (1 head);
Salt, black ground pepper(taste);
Seasonings (to taste);
Tomato paste (1 tbsp);
Mayonnaise with garlic (2 tablespoons);
Bay leaf (1 pc.);
Flour (1 tbsp);

Cooking process

Soak the stomachs in cold water, peel and cut into cubes.
Peel the onion and cut into half rings.
We throw the stomachs into the multicooker bowl, salt, pepper and add turmeric seasoning. We fry them in the “Frying” mode for 10 minutes.
Add onion, fry everything together.
We set the "Extinguishing" mode for 60 minutes. Add tomato paste, mayonnaise with garlic, stir and simmer for another 15 minutes.
Add one tablespoon of flour, stir.
Pour boiled water to hide the chicken stomachs. Add bay leaf, and at the end of the stew, remove it so that there is no bitterness. Pour the seasoning and salt the resulting broth to taste. Simmer until ready.

Recipe #2. Chicken ventricles in sour cream cheese sauce .

Ingredients:

Chicken stomachs (500 g);
Salt, pepper (to taste);
Paprika (1 pinch);
Water (1 multi-glass);
Sour cream (150 g);
Greens (1 bunch);
Flour (1 multi-glass);
Onion (1 head);

Cooking process

We wash the chicken stomachs, dry them.
Pour oil into the multicooker bowl. We put on the “Frying” mode and fry the chopped onion.
Add the stomachs and also fry.
Add flour, mix and pour sour cream, diluted water with salt. Add spices, bay leaf.
Cooking in the "Stew - meat" mode - 40 minutes with the steam release valve closed.
Enjoy your meal!

How to cook chicken stomachs with mushrooms in a slow cooker?

Recipe #1. Mushrooms with ventricles in a slow cooker .

Ingredients:

Chicken stomachs (500 g);
Champignons (400 g);
Onion (2 heads);
Sour cream (200 g);
Boiled water (0.5 cups);
Carrots (1 pc.);
Salt, black pepper, spices (to taste);

Cooking process

Mushrooms and offal are cooked at different times, and therefore, in addition to the slow cooker, you will also have to use one pan on a regular stove.
We clean the chicken stomachs, wash and cut into strips. We place them in an ordinary saucepan and cook over medium heat until they are ready.
We cut the onion as small as possible. Grate the carrots on a medium-sized grater. We put the vegetables in a bowl pre-greased with oil and fry in the "Baking" mode for 10 - 15 minutes.
We wash the mushrooms, then cut into slices of medium size.
Add stomachs, mushrooms, sour cream, spices, salt to the bowl. We add water.
We put the slow cooker on the "Extinguishing" mode and cook for another hour.

Recipe #2. Stewed chicken gizzards with mushrooms .

Ingredients:

Chicken stomachs (600 - 700 g);
Champignons (450 g);
Onions (2 heads);
Sour cream (200 g);
Carrots (1 pc.);
Vegetable oil;
Salt, spices (to taste);

Cooking process

We clean the chicken stomachs, wash them, put them in a saucepan and fill them with water. Boil until fully cooked (about an hour).
Defrost the mushrooms (if they are frozen) and drain the water. We simply wash fresh champignons and cut them together with chicken stomachs.
On the slow cooker, turn on the "Baking" mode and fry the finely chopped onion and carrots grated on the track.
Add mushrooms, chicken stomachs and sour cream. Salt to taste, pepper and stir. If it seems too thick, you can add boiled water.
We set the "Extinguishing" mode for 1 hour, but you can turn it off a little earlier.
Enjoy your meal!

How to cook pilaf from chicken stomachs in a slow cooker?

Recipe #1. Pilaf from chicken stomachs .

Ingredients:

Long-grain rice boiled (2 cups);
Chicken stomachs (700 g);
Onion (1 head);
Carrots (1 pc.);
Pepper, salt, cumin, turmeric (to taste);
Sunflower oil;
Water (4 glasses);

Cooking process

Chicken stomachs cut into 2-3 parts. Rinse thoroughly and place in a skillet. Pour a glass of water here and simmer until the liquid has completely evaporated.
Finely chop the onion and grate the carrots coarse grater.
After all the water has evaporated from the pan, add sunflower oil here. Put the vegetables in the pan and fry everything until half cooked.
Pour the rice into the multicooker bowl. Here we add 1 teaspoon of salt, pepper, turmeric and cumin.
We put the contents of the pan into the bowl and mix everything thoroughly.
Pour in 3 cups of cold water.
Cooking in the "Group" mode. In less than an hour, you will get a crumbly, fragrant and very delicious pilaf.

Recipe #2. Pilaf with chicken stomachs .

Ingredients:

Chicken stomachs (300 g);
Steamed rice (1 cup);
Carrots (2 pcs.);
Onion (1 head);
Seasoning for pilaf (to taste);
Garlic (3 cloves);
Vegetable oil;
Salt (to taste);

Cooking process

We wash the stomachs and remove excess veins. Cut into small pieces.
We send it to the slow cooker on the "Extinguish" mode, for 1 hour. Add a little salt to the water in which the stomachs will be stewed.
Finely chop the onion and carrot.
We drain the water from the stomachs, pour carrots and onions into the bowl, add vegetable oil. Add seasoning for pilaf. We put the slow cooker on the "Frying" mode and cook for 15 minutes.
Add rice after 15 minutes. For 1 cup of rice, we also take 2.5 cups of water.
Add rice to the previously prepared mixture.
Fill it with water and put it back on the “Frying” mode for 15 minutes. Salt if necessary.
Then add 3 cloves of garlic. We pierce in several places (including where the garlic went). Without adding anything else and without mixing, set to the “Pilaf” mode.
Thus, you can get a delicious pilaf with well-cooked and very soft ventricles.

How to cook buckwheat with chicken stomachs in a slow cooker?

Recipe #1. Buckwheat with chicken stomachs and vegetables .

Ingredients:

Chicken stomachs (400 g);
Buckwheat (1 glass);
Onion (1 head);
Carrots (1 pc.);
Vegetable oil;

Cooking process

We wash the chicken stomachs, pour them with cold water, boil until tender, after boiling, salt the broth. We do not pour out the broth.
Fry onions and carrots. Add scalded and trimmed stomachs. In the multicooker bowl we put the washed buckwheat, fried vegetables with stomachs.
Pour in 1 cup broth and 1 cup water.
On the multicooker, set the "Buckwheat" mode.
Enjoy your meal!

Recipe #2. Chicken stomachs with buckwheat in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Onion (2 heads);
Carrots (2-3 pieces);
Buckwheat (2 multi-cups);
Water (4 multiglasses);
Bay leaf (1-2 pieces);
Vegetable oil;
Salt, pepper (to taste);

Cooking process

We thoroughly wash the stomachs.
We turn on the multicooker on the "Baking" mode, for 40 minutes. Add a little vegetable oil, spread the prepared chicken stomachs and fry. Add salt and pepper to taste. Add chopped onion and carrots. We mix everything thoroughly.
After the chicken stomachs are fried, we transfer the multicooker to the “Extinguishing” mode for 1 hour. Add bay leaf.
Next, lay the washed buckwheat on top. Fill with water and turn on the "Buckwheat" mode (you can also put it on the "Pilaf" mode).
Stir with a wooden spatula buckwheat porridge with stomachs.
Serve to the table with fresh herbs.

How to cook soup with chicken stomachs in a slow cooker?

Recipe #1. Buckwheat soup with chicken ventricles in a slow cooker .

Ingredients:

Chicken stomachs (400 g);
Water (2 liters);
Potatoes (3 pcs.);
Carrots (2-3 pieces);
Onion (1 pc.);
Sunflower oil;
Buckwheat (4 tablespoons);
Bay leaf;
Greens;
Salt, pepper (to taste);

Cooking process

Peel potatoes, onions and carrots.
Cut potatoes into cubes or sticks.
Onion cut into small cubes.
We rub the carrots on a grater.
We wash the buckwheat.
Pour a little into the multicooker bowl sunflower oil, add onions and carrots.
Turn on the "Frying" mode to brown the onions.
Pour water, add chicken stomachs, buckwheat, potatoes. Salt, pepper, mix well. Turn on the "Soup" mode, for 1 hour, close the lid.
15 minutes before the end of the program, open the lid, add bay leaf, finely chopped greens. Close the lid and continue cooking until you hear a beep.
Buckwheat soup with chicken stomachs is ready!

Recipe number 2. Vermicelli soup with ventricles in a slow cooker .

Ingredients:

Chicken stomachs (250 g);
Potatoes (3 pcs.);
Onion (1 head);
Carrots (1 pc.);
Thin vermicelli "cobweb";
Salt, spices, herbs (to taste);

Cooking process

We wash the stomachs, and divide each into 2 parts. Pour vegetable oil into the bowl, activate the "Frying" mode and set for 12 minutes.
We chop the onion, and either cut the carrots into circles, or simply rub them on a grater. We put all the vegetables in a multicooker bowl and fry.
Peel the potatoes, cut and transfer to the vegetables. Pour everything with water, add salt and your favorite spices.
Turn on the "Extinguishing" mode for 1 hour and close the lid.
20 minutes before readiness, open the lid, add vermicelli and greens and continue cooking until the beep.
Enjoy your meal!

What to cook from meat - recipes

2 hours 45 minutes

100 kcal

5/5 (1)

By-products are great option to diversify your daily diet. They are very affordable, low-calorie and also useful. To save your time and get healthy dish, I advise you to cook chicken stomachs in a slow cooker. They turn out very tender, juicy and are perfect for any side dish. Stomachs cook a little longer than other offal, but I find them the most delicious.

I present to your attention some very simple, but incredibly tasty recipes for stewed navels, which even novice cooks can handle.

Recipe for delicious chicken stomachs with tomato paste in a slow cooker

Kitchenware: knife, grater, board, spatula, multicooker.

Ingredients

How to cook delicious chicken stomachs in a slow cooker

Before cooking, soak 800 g of chicken stomachs in cold water. Then we remove excess fat, films from them and rinse well. When choosing offal, pay attention to chilled rather than frozen stomachs. They must be fresh, elastic and without an unpleasant odor.

We cut clean stomachs into 3-4 parts of arbitrary shape.
We take 240 g of onions and cut into small cubes. We also grate 135 g of carrots.
We turn on the “Frying” mode in the multicooker for 15 minutes. When the device warms up, pour a little sunflower oil into the bowl and send the onion there along with the carrots.
Stirring with a spatula, bring the vegetables to readiness.
Then we put the prepared stomachs into the slow cooker and fry everything together until the end of the program.
Next, put in a bowl 60 g of sour cream and 30 g of tomato paste.
tomato paste can be replaced with pureed tomatoes, in which case you will need 130 g of tomatoes.
We also add 2 bay leaves, black peppercorns (3 pcs.) And 130 ml of water.
Then the dish must be salted. I used about 10-12 g of salt, but you can adjust the amount to your liking.
Mix everything well and close the lid of the multicooker. We select the "Extinguishing" mode in the menu for 2 hours 30 minutes. The longer you simmer these by-products, the softer they will turn out.
Stewed gizzards can be served with mashed potatoes, vermicelli or boiled rice.

Video recipe for cooking stewed chicken stomachs in a slow cooker

Recipe for chicken stomachs in sour cream in a slow cooker

Time for preparing– 1 hour 45 minutes.
Servings – 4-5.
Kitchenware: knife, board, spatula, multicooker, serving plate.

Ingredients

Step by step cooking

We take 730 g of stomachs, wash well and clean from fat and films.
If you bought unpeeled stomachs, be sure to remove the yellow skin, otherwise it will be bitter.
We cut the stomachs into medium pieces and send them to the slow cooker.
Pour everything with clean water (0.8 l), add salt to taste and cook in the "Soup" mode for 60 minutes. Also at this stage, you can add 2 cloves of garlic to the stomachs.
We take out the finished stomachs with a slotted spoon on a plate, and pour the remaining broth into another container. You can use the broth to prepare various soups or other first courses.
We wash the multicooker bowl, wipe it dry and continue cooking. Pour 25-30 ml of vegetable oil into the bottom of the container.
Cut 2 garlic cloves in half and place in a bowl. We set the program "Stew" and fry the garlic until golden brown. Thanks to garlic, the dish will acquire a spicy taste and appetizing aroma.
When the garlic gives all its flavor, we take it out of the multicooker and add the stomachs there.
Simmer them for 10 minutes, and then add 2 chopped onions. Onions can be cut into cubes or half rings.
Mix everything and simmer for another 10 minutes with the lid closed.
After 10 minutes, when the onion becomes soft, add 220 g of sour cream and continue cooking in the same mode with the lid closed for 20 minutes. Take sour cream with a fat content of 15% or 20%.
The dish turns out incredibly juicy and fragrant. It is very budget-friendly and is perfect for any side dish.

Video recipe for cooking chicken stomachs stewed in sour cream in a slow cooker

Check out the video recipe for cooking the most tender stomachs in sour cream.

Recipe for chicken stomachs stewed with potatoes in a slow cooker

Time for preparing– 1 hour 45 minutes.
Servings – 3-4.
Kitchenware:

Ingredients

Step by step cooking

Finely chop 130 g of onion.
Cut potatoes into medium slices. Potatoes can be substituted for uncooked rice in this recipe.
Then we cut the chicken stomachs into 3-4 parts. The stomachs must be well washed and cleaned of films and keratinized skin.
We rub on a medium grater 130 g of carrots.
In a bowl, mix the stomachs, onions, carrots and potatoes.
Then add salt to taste, 5 g of turmeric and 4-5 g of a mixture of peppers. Turmeric will improve the taste of the dish and give it a beautiful golden color.
Mix all the ingredients well so that the salt and spices are evenly distributed.
Pour 35 ml of sunflower oil into the multicooker bowl and put potatoes with stomachs there.
Pour everything with water (230 ml) and cook in the "Extinguishing" mode.
We select the type of product "Meat" and set the cooking time to 1 hour 30 minutes.
When the device notifies you of the completion of work, put the potatoes on portioned plates and serve. stewed potatoes with stomachs can be served with fresh or pickled vegetables. it great option dinner for a large company.

Video recipe for cooking chicken stomachs stewed with potatoes in a slow cooker

See what a wonderful dinner can be made with simple and affordable ingredients.

Chicken gizzards stewed with mushrooms in a slow cooker

Time for preparing– 2 hours 30 minutes.
Servings – 4.
Kitchenware: knife, board, spatula, grater, multicooker.

Ingredients

Then we cut 180 g of champignons into thin slices and put them in a bowl. We select the program "Frying" and cook at a temperature of 150 degrees. If your multicooker model does not have the ability to adjust the temperature, cook according to the instructions for your device.

In the meantime, cut into small cubes or thin half rings 140 g of onions.

When the mushrooms are lightly browned, put the chopped onion into the bowl and continue to fry. Don't forget to stir the onions and mushrooms so they don't burn.

We cut the chicken stomachs into medium pieces of arbitrary shape, and then lay them out to the rest of the ingredients. Fry everything together for about 5 minutes.

When the stomachs are a little fried, add salt and any spices to your liking. You can also add 1 bay leaf and 30 g of mayonnaise or sour cream.

Next, turn off the "Frying" mode, close the lid and turn on the device in the "Extinguishing" mode. The cooking time is set to 2 hours.

Navels stewed with mushrooms can be served with mashed potatoes, buckwheat or fresh vegetable salad.

Video recipe for cooking chicken stomachs stewed with mushrooms in a slow cooker

How to cook the most tender stomachs with mushrooms, you can see on the presented video.

Stomachs, unlike other offal, take longer to cook. They need to be stewed or boiled for at least 1 hour. If you are using a pressure cooker, you can reduce the cooking time to 30-40 minutes.
There are many options stewed stomachs. You can add to this dish fresh tomatoes, greens, Bell pepper and various herbs and spices.
Chicken stomachs are cooked not only in a slow cooker. They can be boiled in a saucepan, stewed in a pan or baked in pots in the oven.

For those who are looking delicious recipes budget dishes, I recommend to see how to cook chicken hearts in sour cream or the most delicate. As cold appetizer prepare for the holiday liver cake or savory. I also advise you to look at the recipe for cooking beef kidneys and just fantastic chicken liver in sour cream.

Chicken stomachs - dietary and useful product. However, not all families cook them often enough. The main reason is that this type of offal has to be stewed for a very long time until soft. The problem should not worry those who have the opportunity to cook chicken stomachs in sour cream in a slow cooker. Sour cream makes the stomachs tender, and a smart kitchen unit will save the hostess from having to stand at the stove for a long time and make sure that the dish does not burn.

Cooking features

Putting out chicken stomachs in a slow cooker is not difficult. However, if you do not take into account several important points, the result may not meet expectations. The advice of experienced chefs will help you to cook ventricles in sour cream in a slow cooker.

In stores, chicken stomachs are sold already processed, but even there are traces of bile on them. When buying on the market, there can be a lot of bile streaks, moreover, a film and fat can remain on the stomachs. For this reason, offal must be washed before cooking, and in the most thorough way, removing all unnecessary. To better wash the stomachs, you can hold them in cool water for an hour.
Whether to cut the gizzards or leave them whole depends on the recipe. The cooking time will depend on this. If you stew whole chicken stomachs, it will take one and a half to two hours, it will take about an hour to cook finely chopped stomachs.
Usually, in order for the stomachs to become softer and stew faster, they are pre-boiled, however, when cooking in a slow cooker, this is not advisable - just increase the heat treatment time.
If vegetables and chicken stomachs are first fried, and then stewed in sour cream, the dish will turn out tastier. It will be even better if you fry these ingredients for butter, and not on vegetable, although you can use it.
When determining required amount dishes from chicken stomachs for the whole family, keep in mind that they are greatly boiled down, losing at least 30% in weight and volume. This means that only 700 g of stew will come out of a kilogram of raw offal.
You can stew in sour cream both frozen stomachs, after letting them thaw in the refrigerator, and fresh ones. However, it is better to give preference to a product that has not been frozen. Gourmets claim that stomachs that have not been frozen or thawed turn out to be much juicier.

Stomachs stewed in sour cream - enough hearty meal, however, they are usually served with a side dish. They go well with all types of cereals, including rice and buckwheat, pasta and potatoes.

A simple recipe for chicken stomachs stewed in sour cream in a slow cooker

chicken stomachs - 1 kg;
sour cream - 0.5 l;
water - 0.5 l;
salt, spices - to taste.

Cooking method:

Thoroughly rinse the chicken stomachs, make sure that there are no traces of bile left on them.
Dilute sour cream with water.
Put the stomachs in the multicooker bowl, add salt and spices, focusing on your taste.
Fill with diluted sour cream.
Lower the multicooker lid. Activate the unit by selecting the "Extinguishing" program. Set the timer for an hour and a half.
After the completion of the main program, leave the stomachs for half an hour in the heating mode.

Video recipe for the occasion:

If desired, in sour cream, before mixing it with water and pouring it into a slow cooker, you can add garlic passed through a press. Adding just 2-3 cloves of garlic will give this dish an unusual spicy taste. Before serving, it’s a good idea to decorate the stomachs with fresh herbs so that they take on a more appetizing look.

Chicken gizzards stewed in sour cream with onions and carrots

chicken stomachs - 1 kg;
carrots - 0.3 kg;
onions - 0.2 kg;
vegetable oil - 80 ml;
sour cream - 0.2 l;
water - 0.25 l;
salt, pepper - to taste.

Cooking method:

Cut thoroughly washed chicken stomachs into medium-sized pieces of arbitrary shape.
Peel the carrots and grate using the side with the largest holes.
Remove the skins from the bulbs. Cut the onion into thin rings or even quarters of the rings if the onions are large.
Pour the oil into the bottom of the multicooker bowl. Start the appliance in the "Frying" mode. In the absence of a program with that name, it is replaced by the Baking program.
A couple of minutes after the start of the multicooker, put vegetables in its bowl with oil. Fry them for 10 minutes.
Add shredded stomachs to vegetables. Saute them with vegetables for 10 minutes using the same program.
Salt and pepper the stomachs.
Dilute sour cream with water or milk, pour into the multicooker bowl.
Lower the multicooker lid. Turn on the device in extinguishing mode. Cook on this program for 40 minutes.
After the end of the program, do not turn off the multicooker for another 20 minutes, letting it work in the heating mode.

Chicken stomachs according to this recipe are very juicy and tender, besides they look appetizing. Chicken offal generally goes very well with carrots and onions.

Chicken gizzards with champignons stewed in a slow cooker in sour cream

chicken stomachs - 1 kg;
fresh champignons - 0.8 kg;
sour cream - 0.5 l;
onions - 0.5 kg;
garlic - 4 cloves;
fresh dill - 100 g;
salt, pepper - to taste;
butter - 80 g.

Cooking method:

Prepare first chicken offal, washing them well, cleaning and cutting into medium-sized pieces.
Wash and dry the mushrooms. Try not to keep them in the water for too long so they don't swell.
Cut the mushrooms into thin slices.
Peel the onion, cut it into small pieces.
Pass the garlic through a press, mix it with sour cream, adding salt and seasonings to it.
Finely chop the dill with a knife and put it in sour cream, mix.
Put the butter in the bowl of the multicooker, cutting it into thin slices.
Turn on the appliance by selecting the "Frying" or "Baking" program.
When the butter has melted, put the onion into the multicooker bowl. Fry it for 5 minutes.
Add mushrooms to onions. Fry them together with onions, without changing the program, for 10 minutes.
Put the stomachs, fry everything together for another 10 minutes.
Put sour cream sauce into the slow cooker. Mix well so that it is evenly distributed.
Change the program, this time choosing the extinguishing mode.
Stew stomachs with mushrooms for 40 minutes.

The ventricles prepared according to this recipe are combined with almost any side dish. They exude a seductive aroma and look extremely appetizing. Their taste is also unlikely to disappoint anyone.

Chicken ventricles in sour cream with pickled cucumbers

chicken stomachs - 1 kg;
pickled cucumbers - 0.2 kg;
sour cream - 0.3 l;
onions - 0.2 kg;
carrots - 0.3 kg;
ginger root - 10 g;
horseradish root - 10 g;
salt - to taste;
vegetable oil - 60 ml.

Cooking method:

After washing the chicken ventricles, put them in a multicooker bowl, fill with water so that it completely covers them, and start the machine by selecting the “Soup” program for 40 minutes.
Remove and cool the stomachs, coarsely chop.
Clean vegetables. Grate the carrots, finely chop the onion.
Cut pickled cucumbers into small pieces.
Grate the roots of ginger and horseradish.
Put cucumbers and spices in sour cream, stir.
Heat the oil in the multicooker bowl by starting it in the frying or baking mode. Fry the ventricles in it along with onions and carrots for 15 minutes.
Fill the ventricles sour cream sauce. Cook them on the "Baking" program for 30 minutes.

A dish made according to this recipe from chicken stomachs has an unusual spicy taste.

Putting out chicken stomachs in sour cream in a slow cooker is a good idea. In this case, even an inexperienced hostess will be able to cook tasty dish without spending a lot of effort. In addition, this will cost Tasty dinner quite inexpensive.

If you are bored with the usual poultry meat, then great solution will cook chicken stomachs in a slow cooker. They are easy enough to prepare and won't take much effort.

Their only drawback is the long cooking time. Because of the cartilage, they need to be stewed long enough to be chewy and soft.

Chicken gizzards for any side dish

Chicken gizzards go well with any side dish. Their calorie content is relatively low - only 110 kcal per 100 grams of product. So eat healthy!

Ingredients

Chicken stomachs - 500 grams
Carrot - 1 piece
Onion - 1 piece
Salt, pepper to taste

Cooking

Rinse the chicken stomachs and chop finely. If they are not very large, it will be enough to divide each into two parts.

Grate carrots on a coarse grater.

Finely chop the onion.

Put everything in a multicooker bowl, pour 0.5 multi-glass of water and mix thoroughly. Salt and, if necessary, pepper.

Set the "Extinguishing" mode for an hour and a half. Sometimes this time is not enough, so try if the chicken stomachs in the slow cooker are soft and chew well - ready!

You need to pour very little water, because the stomachs give juice perfectly and then this juice turns into an excellent gravy.

Enjoy your meal!

Cooking chicken stomachs in a slow cooker is so easy, and they turn out so delicious that we offer you a few more recipes in the piggy bank.

— Stewed chicken ventricles with mushrooms

With potatoes and mushrooms, chicken ventricles in a slow cooker are especially tasty.

We'll need

Chicken gizzards - 650 g
Potato - 400 g
Any fresh mushrooms- 300 g
Sour cream - 50 g
Egg - 1 pc.
Bay leaf
Pepper

Cooking

Cut the mushrooms into large cubes, similarly - potatoes.

Rinse the stomachs, remove the bile films, then rinse again, cut in half, fill with water and cook for 2 hours in the “Extinguishing” mode.

Add mushrooms and potatoes to the stomachs 20 minutes before the end of cooking.
Mix sour cream and egg, pour the mixture into a saucepan, cook on the "Stew" mode for another 20 minutes.

Chicken stomachs in a slow cooker with potatoes and mushrooms are ready!

Enjoy your meal!

Cooking chicken stomachs in a slow cooker in the following recipe features an interesting sour cream sauce. Be sure to try!

— Chicken gizzards in sour cream sauce

You can use both pickled and fresh cucumbers in this recipe.

Ingredients

Chicken gizzards - 500 g
Sour cream - 150 g
Pickled cucumbers - 2 pcs
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 1 clove
Fresh ginger - 0.5 cm root
Horseradish -2 tbsp. l.
Black pepper
Vegetable oil

Cooking

Let's take a step-by-step look at how to cook chicken stomachs in a slow cooker with the original sauce.

Cut carrots, onions into small cubes, heat vegetable oil in a multicooker bowl on the “Baking” mode, add onions, carrots and fry until golden brown.

Add chopped ginger root, crushed garlic, horseradish, finely chopped cucumbers, spices, salt, finely chopped chicken ventricles to the multicooker bowl, set the “Stew” mode for 1 hour.

Add sour cream 10 minutes before the end of the program.

Enjoy your meal!

If chicken stomachs are loved in your family, you are probably wondering once again how to cook chicken stomachs in a slow cooker. You can experiment with chicken ventricles and even cook delicious pilaf.

— Pilaf with chicken ventricles

For the preparation of pilaf according to this recipe, it is recommended to take long-grain rice.

Ingredients

Chicken gizzards - 300 g
Garlic - 2 cloves
Rice - 1.5 cups
Tomatoes -1 pc
Bulgarian pepper - 1 pc.
Eggplant - 1 pc.
Onion - 1 pc.
Pepper, salt
Sunflower oil

Cooking

According to this recipe, chicken ventricles in a slow cooker must be boiled in advance in salted water (the "Stewing" mode for 2 hours), then finely chopped.

Finely grate the garlic, mix with grated carrots, finely chopped onions. Add diced eggplant, bell pepper, tomato (coarsely chopped), chicken ventricles, salt, pepper, pour in the broth left from the ventricles, add washed rice, cover and cook the dish on the “Pilaf” mode

Pilaf from chicken ventricles in a slow cooker is ready!

Enjoy your meal!

Time: 120 min.

Servings: 2-3

Difficulty: 4 out of 5

A simple recipe for cooking chicken stomachs in a Redmond slow cooker

Chicken stomach is an amazing offal, on the basis of which you can cook a wide variety of dishes. It should be noted that the taste of this product can be compared with beef, only its cost is much lower. The cooking process is greatly simplified if you stew chicken stomachs in a Redmond slow cooker and choose a proven recipe. The result of culinary efforts will exceed all your expectations.

Most housewives treat this offal with disdain, because very often cooking chicken ventricles causes many difficulties. It should be borne in mind that this product is not only very useful, but also low-calorie, it can no doubt be included in any diet.

Cooking chicken stomachs in a slow cooker is not as difficult as it might seem at first. Thanks to the use of various sauces, it will be possible to complement and reveal the taste of each piece of this offal. Can't wait to try the recipe? First you need to know some of the subtleties of cooking delicious second dishes.

Before cooking chicken stomachs, you need to thoroughly rinse them under running water and remove the yellowish film from the inside.
You will be able to create a full-fledged second course if you use chicken ventricles with vegetables or wheat, buckwheat or rice groats. Thanks to this, you will get your "signature" recipe.
In Redmond multicookers, you can cook a dish in several modes, depending on the model. kitchen appliances, programs are often used: "Stew", "Rice / Cereals" or "Multi-cook".
It is imperative to cut the offal before stewing, because only in this way will they reach full readiness in the time programmed by the multicooker.
Cooking chicken ventricles is recommended for at least 1 hour, it is best when the dish is stewed for 1.5 hours.
The second dish will taste better if you cook all its ingredients in butter or ghee, although these components may not be taken into account in the recipe you have chosen. A creamy-vegetable mixture (spread) is also suitable for this purpose.
Give preference to chilled offal, because after defrosting the ventricles become very stiff, which, of course, negatively affects the taste of the finished product.
The dish will become much more aromatic if you use peppercorns and bay leaves.
Fresh herbs are best used at the final stage of cooking, it will give bright, fresh notes.

Now it’s time to start preparing such a healthy and tasty offal using this wonderful recipe.

Ingredients:

Step 1

Peel the vegetables, rinse the chicken stomachs thoroughly.

Step 2

Now the offal must be soaked for about 1.5 hours. After the specified time, drain the water from the ventricles, cut them into oblong pieces.

Step 3

Cut the peeled onion into large cubes.

Step 4

Grind the carrots with a fine grater.

Step 5

Pour a little refined oil on the bottom of the multicooker bowl, transfer the previously prepared products.

Step 6

Select the "Baking" or "Stew" program, fry the vegetables with the ventricles for 20 minutes. After completing the regime, add salt, the necessary seasonings, as well as fatty sour cream.

Step 7

Select the "Extinguishing" mode, then cook the dish for 1.5-2 hours.

Step 8

For 15 min. before the end of the program, add finely chopped garlic cloves to the contents of the multicooker bowl.

Open the lid of the multicooker, then stir the dish and proceed to arrange it on plates.