Chicken thighs in foil in a slow cooker recipe. Chicken in foil with vegetables, baked in a slow cooker

08.09.202027.05.2017

Step 1: Prepare the chicken.

To prepare it, it is better to take a meaty, plump chicken, and not the one from which soup is usually made.
First of all, the bird needs to be thawed, to do this, simply leave the chicken in the sink for several hours until it is completely thawed.
Then place the bird on a cutting board and rub with spices mixed with salt. The garlic cloves need to be peeled, divided in half and also rubbed over the chicken.
At the very end, spread the chicken on all sides with rich sour cream.

Step 2: Wrap the chicken in foil.

Place the chicken carcass seasoned with various spices on a sheet of foil twice the size of the bird itself. Pack tightly, pressing the edges so that nothing leaks out during cooking and your chicken becomes juicy.
Let the bird soak in the spices, so leave it at room temperature(only if it's not very hot) on 30 minutes.

Step 3: bake the chicken in a slow cooker.

Place the foil-wrapped chicken, breast side down, in a multicooker bowl coated with vegetable oil. Close the lid, set the program "bakery" on 40 minutes. That's it, while you can get on with preparing the side dish or doing other things.

Step 4: Fry the chicken.

After the required time, remove the chicken from the multicooker bowl and carefully remove it from the foil.
In order for the chicken to have an appetizing crispy crust, you need to return it back to the multicooker bowl (without foil), select the mode "bakery" and fry on each side (including the sides) for 10 minutes. And be sure to pour any liquid that has accumulated in the foil into the multicooker. You can turn the chicken using a regular spatula, holding the carcass on the other side with a fork.
Once your chicken is appetizing golden crust, it must be carefully removed from the multicooker and served.

Step 5: Serve the chicken baked in foil in a slow cooker.

Chicken baked in foil in a slow cooker turns out very appetizing, juicy, and thanks to the spices and sour cream, aromatic and tasty. Serve it while it's hot.

Of course, it is best to divide the chicken into portions before serving and place it on plates, add any side dish to your taste, and tomato or garlic Sause. If you have fresh dill, be sure to sprinkle it on your bird, and then invite everyone to the table to enjoy delicious lunch prepared without any hassle.
Bon appetit!

It is not necessary to remove the chicken from the foil before frying it, but this way the crust will not be as golden and beautiful.

If there are no special spices for chicken, take ground black pepper, dried aromatic herbs and a little turmeric for color.

If you have fatty chicken, you can stuff the inside with orange or lemon slices; the fruit will add flavor to the poultry meat pleasant aroma and taste.

Chicken breast in foil in the Redmond slow cooker is very easy to prepare. This dish can be prepared on a quick fix. When you don’t have time to prepare a complex second course, we recommend trying this option with minimum set ingredients.

To do this you will need:

Chicken breast;
Salt;
Herbes de Provence seasoning.

Cooking chicken breast in foil in a Redmond slow cooker

Wash the breast well and dry slightly. Cut it into longitudinal strips so that you get a kind of “accordion”.

Immediately place the resulting accordion on the foil - it will be more convenient. Rub it with salt and Provençal herbs outside and inside.

Wrap the breast in foil and place in the multicooker bowl.

No oil is required either inside or outside the foil. The chicken will not burn as it will release enough juice when heated.

Close the multicooker with a lid. Set the steam release valve to low pressure mode. Select the “Baking” program, the cooking time is automatically displayed as Medium, there is no need to change it.

When the time is up, you can leave the breast for another half an hour in a warm slow cooker, so it will be even better saturated with the aroma of Provencal herbs. Or you can immediately take it out and eat it. The chicken turns out very soft and tasty, a unique aroma begins to soar throughout the kitchen even during the cooking process.

Serve baked chicken at provencal herbs Can different ways. It goes well with any side dish, such as pasta. It’s just better to serve it with sauce or fresh vegetables, because white chicken meat is a little dry. If you prefer to eat without a side dish, be sure to serve the chicken with a sauce, such as ketchup.

A Redmond RMC-M110 multicooker was used to prepare the dish.

Video

We offer you another video recipe. chicken breast in foil in a slow cooker, this time steamed.

Cook chicken in a slow cooker in foil quickly, you won’t be afraid of the unexpected arrival of guests. The chicken meat turns out juicy and soft, and the crust is golden brown and crispy. The chicken can be served whole and divided into portions at the table. A pleasant addition can be fried vegetable oil toast. Lemons can be served with meat. It's very tasty, quick and easy. Let's prepare this dish together.

To cook baked chicken in a slow cooker you will need:

3-4 tbsp. spoons olive oil;
4 tbsp. spoons of butter;
1 french baguette or white loaf.
2 lemons;
salt and freshly ground black pepper to taste;
1 chicken (weight approximately 1.5 kg).

Prepare the chicken carcass - remove giblets and excess fat, wash and pat dry with a paper towel.
Wash the lemons, dry them and divide each lemon into 4 parts.

Rub the chicken carcass generously with a mixture of salt and ground black pepper. Place the lemons inside the carcass. Secure the edges with a toothpick.
Place the chicken carcass on the foil, breast side up, wrap the wings and legs under the carcass to make it compact. Using a pastry brush, brush the carcass with melted butter(can be olive oil, to taste).

Wrap the carcass in several layers of foil and place in a multicooker pan. Add 0.5 cups of water to the pan and cook in the “Baking” mode for 2 hours.
To prepare the croutons, cut small cubes baguette or loaf. Pour olive oil into the pan and turn the heat to medium.

Place the baguette or loaf cubes on the heated frying pan and fry them for about 10 minutes until they are golden brown. The croutons can be sprinkled with salt and freshly ground pepper.
Allow the finished chicken to cool slightly and serve with croutons. You can also serve the chicken with sauce or ketchup.

When you need to cook dinner for two, why not I prefer chicken in foil in a slow cooker, because you can choose exactly what everyone likes - legs, thighs, wings or brisket. In addition, this entire range is suitable for baking and ready dish will show his best qualities.

Advantages of cooking chicken in a slow cooker in foil

You can bake the chicken whole, if the size of the bowl allows, or in portions. The multicooker will provide juiciness and unique aroma.
The versatility of the miracle pan allows you to fry or cook chicken in a dietary way. It is possible to cook meat and side dishes at the same time.
During cooking, you do not need to stand near the pan and often check how the process is going.
Beneficial qualities of easily digestible chicken meat are preserved almost completely.

Now you can bake the chicken in foil in a slow cooker. For the recipe we will choose a chicken leg.

Chicken recipe in foil “Bird of Happiness”

Ingredients:

Preparation progress

Wash the legs, dry with a napkin, rub with a mixture of salt, ground pepper and nutmeg.
Make a marinade of olive oil, soy sauce, sour cream, honey, ginger and crushed garlic.
Spread the legs generously with marinade, place in a ceramic or glassware and leave at room temperature for 3 hours.
Place the legs on foil (3-4 layers), lift the edges, pour over the remaining marinade, close the foil so that the juice does not leak out.
Place in the multicooker bowl and bake in the “Baking” mode for 45 minutes. After 30 min. Open the foil and leave for 15 minutes to brown.

Delicious legs with a honey gloss and unique aroma are ready to be served.

The following recipe will teach you how to bake a turkey in foil in a slow cooker so that it turns into a real delicacy. For this purpose we need fillet. Turkey fillet is easy to prepare. Even an inexperienced housewife will cope with the task perfectly.

Turkey fillet in foil in a slow cooker

Ingredients:

Turkey fillet 700-800 g
Soy sauce 100ml
Sour cream 15% 100g
Ground black pepper 1 tsp.
Butter 50 g
Garlic 3 cloves

Cooking rules

Wash the fillet and dry with a napkin.
Cut the butter into long, thin pieces and place in the freezer to cool.
Rub the meat with salt and pepper
Make the marinade by mixing soy sauce with sour cream and crushed garlic. Pierce the fillet in several places so that the meat is better soaked, place in a suitable container, coat well with marinade, cover with a lid and leave for 30 minutes, turning over every 5 minutes. The turkey marinates quickly.
Then place the meat on foil and stuff the cuts with butter, which has hardened sufficiently by this time. Pour the remaining marinade on top.
Wrap in 3-4 layers of foil and place in the multicooker bowl. Select the “Baking” mode and set the timer for 50 minutes. After 35 minutes, open the foil and let the meat brown for 15 minutes.

Wonderful tender white meat is ready. On festive table It is served with dry white wine. Enjoy.

I have been practicing cooking dishes in foil for a long time - it is convenient, healthy and tasty. But if earlier I only did this in the oven, then with the advent of a multicooker in my kitchen, I began to bake everything possible in foil. True, at first I was afraid that the foil might ruin the pan. Even the fact that all instructions allowed its use did not reassure me. But now I can recommend to others to use foil for cooking in a slow cooker.

Today I will cook chicken in foil, or rather - chicken fillet. And to make the dish more piquant, I’ll add an apple, onion and spices.

So, in order to cook Chicken with apples and onions in foil we will need the following ingredients:

chicken breasts – 2 pieces;
apples – 1 piece;
onions – 1 piece;
curry – 1 teaspoon;
turmeric – 1 teaspoon;
hot red pepper - 0.5 teaspoon;
salt – 1 teaspoon;
foil;

Preparation:

Wash the chicken breasts and let them dry. Using a well-sharpened knife, separate the fillet.

We are in no hurry to throw away the bones; besides, there is still meat left on them. Therefore, we send them to the freezer, so that later we can use them to prepare first courses.

Let’s put the prepared fillets aside for now and get on with the spices.

To do this, in a separate saucer, mix turmeric, curry, hot peppers Chili and salt. I took everything in equal proportions and only half as much chili pepper. But if you are amateurs spicy dishes, then feel free to increase the amount to one teaspoon, but without a slide.