Chicken pilaf in a slow cooker, recipes. Pilaf with chicken in a slow cooker Pilaf with chicken in a slow cooker

Solving the question once again: how to cook something like this in a hurry? I recommend cooking pilaf with chicken in a slow cooker. A simple and uncomplicated dish will always be appropriate. In many cultures, pilaf is considered a traditional dish; it is cooked over a fire, in a cauldron, but in your kitchen you can prepare a wonderful dish without lighting a fire and without looking for a cauldron from all your neighbors.

We offer you two options for chicken pilaf in a slow cooker. We also provided them with some tips. Your pilaf will definitely turn out nourishing and tasty.

Simple pilaf with chicken in a slow cooker

With our tips, you can cook a simple pilaf with chicken breast in a slow cooker. This modern technology has long taken root in our kitchens, pushing aside the stove. But not everyone knows how to cook deliciously in it, we will teach you.

Most often, housewives begin mastering this technique by preparing pilaf. Our basic recipe is full of tips and footnotes, so you'll find just what you and your slow cooker need to create a delicious meal.

TIME: 45 min.

Easy

Servings: 3

Ingredients for 4-5 servings:

chicken quarter – 300 g;
rice - 400 g;
onion -1 large onion;
carrots – 1 large;
water – 600 ml;
vegetable oil;
garlic – 1 head;
spices - to taste.

Preparation

The preparation of any pilaf begins with zirvak - a mixture of fried meat and vegetables. Let's start with vegetables. In this case, cutting also plays a role - there is no need to chop. Cut the onion into large cubes, cut the carrots into strips.

Pour 1-2 tablespoons of vegetable oil into the multicooker bowl and select the “Fry” mode. Fry the onion until transparent, and then add the carrots.

Tip: if your multicooker does not have a “Fry” mode, use the “Oven” mode.

While the vegetables are roasting, remove the skin from the chicken quarters and remove the bones. Cut the meat into cubes. We’re not being petty here either.

Place the meat in the multicooker bowl with the vegetables.

Fry everything together. The meat should turn white.

Now add spices and mix well. Zirvak is ready.

You can use the spices for pilaf that you like. But there is a mandatory minimum - cumin, dried barberry, turmeric, a mixture of peppers and garlic. If you don’t find such spices at home, don’t be upset, just next time you’re walking through a supermarket or market, go to the spice department and opt for “pilaf” seasonings that contain this minimum.

Add rice and distribute it over the entire surface of the zirvak without mixing with it. There is no need to rinse the rice. If you choose it correctly, it will be crumbly.

Fill the rice with water - it should cover the rice by two centimeters. Many people advise pouring hot water over the rice, but in this case it may not steam. We advise you to choose a middle ground - pour warm water over the rice. Place a head of garlic in the center. Close the multicooker lid tightly. Select the “Pilaf” mode and wait for the end of the program.

After the signal, open the lid, stir the pilaf and leave it in heating mode for 10 minutes with the lid closed. So, the rice will simmer and absorb the taste of meat and vegetables.

Pilaf in a slow cooker with chicken is ready. Bon appetit!

Pilaf with chicken and dried fruits in a slow cooker

Juja is an Azerbaijani version of pilaf, prepared with dried fruits. Pilaf with chicken and dried fruits in a slow cooker will delight you with a slightly tart and sweetish taste, and dried fruits go well with chicken or lamb meat. To prepare it you will need dried fruits and raisins, you can stock up on them in the nearest supermarket, immediately buy spices for pilaf, open our recipe and get started. Try using parboiled rice in this recipe. It will turn out great, everyone will like it.

Ingredients for 3-4 servings:

chicken (breast and thigh) – 0.4 kg;
water - 0.5 l;
rice (regular or steamed) – 0.3 kg;
spices and for pilaf – 1 tsp;
prunes – 100 g;
dried apricots – 100 g;
raisins (seedless) – 100 g;
cinnamon – 3 g;
carrots – 300 g;
onion – 60 g;
butter – 80 g.

Preparation:

First, let's prepare all the components, clean and cut them. This can also be done while cooking. But we may not have time to do this and our dish will burn (we will fry some of the components). Therefore, when preparing pilaf for the first time, first prepare the ingredients, and only then start cooking the pilaf.
Juja is different because it involves cooking the rice separately. I usually take already steamed rice for cooking in a slow cooker, which I advise you to do too. This rice just needs to be rinsed well and filled with warm water in a bowl. Let's do this and leave it for now.
If you took regular rice, you need to boil it separately. To do this, pour 1.5 cups of rice (300 g) with 3 cups of water, add 1 tsp. salt and turn on the “Porridge” mode. After the signal, put the rice in a bowl, and start cooking the pilaf in the slow cooker.
Now let's get to the meat. Rinse the meat in cold water. Cut the breast into large pieces, remove the bone from the thigh, peel off the skin and also cut into pieces. You can use just the breast or just the thigh, but I find it tastes better this way.
Peel and wash the carrots, grate them on a coarse grater. In this version of pilaf, it is good to cut it into small cubes. This way, its taste will be enhanced, and it goes well with dried fruits.
Peel the onion and cut it into large cubes. To avoid crying, rinse the onion in cold water and cool the knife in the refrigerator.
Now rinse the dried fruits with warm water, cut the prunes and dried apricots into strips. For now, put it in a bowl.
When all the ingredients are prepared, let’s start preparing the pilaf: turn on the “Fry” mode in the multicooker and melt the butter in it. First put the carrots in the oil, and after 5 minutes the onions. After another 5 we will add meat there. Fry until it turns white, you can even brown it a little on one side. Stir the contents of the bowl all the time so that it does not burn and is saturated with juice.
When the meat is ready, salt it and add spices for pilaf.
Add cinnamon to the already prepared mixture into the bowl. Be sure to add cinnamon after the spices. Thanks to this, your dish will receive a very beautiful color and a pleasant note. Let the mixture fry a little (no more than 1-2 minutes).
Now it's time to add dried fruits and rice to the vegetables and meat. First, place the dried fruits on the meat and distribute them in a thin, even layer. On top is rice (drain the water from it), it also needs to be leveled, and then carefully pour boiling water. First put 1 tsp in it. salt and stir.
Close the multicooker lid tightly and set the “Pilaf” or “Stew” mode for 20 minutes.
When the ready signal sounds, you need to mix everything thoroughly and put it on “Warming” for 10 minutes. So, our pilaf will get a bright and rich taste.
After the signal the pilaf is ready. Serve it sprinkled with dill and season with onion feathers. Eat for your health!

Tip: if you took ready-made (boiled) rice, then you only need 150–200 ml of water. It will cover the dried fruits and slightly touch the rice (this is a must). If the rice is only steamed, add 0.4 liters of water. The rice should be covered and the water should be 1cm above it.

Recipe for pilaf with chicken and dried fruits in a slow cooker

Our kitchen device will successfully help us prepare pilaf with prunes and chicken in a slow cooker. It can be prepared without meat, only with vegetables. Use spices, garlic, barberry.

Ingredients for 4-5 servings:

Meat – 300 g;
Rice – 400 g;
Water – 0.6 – 0.7 l;
Carrots – 300 g;
Onion – 80 g;
Garlic – 1 head;
Prunes – 100 g;
Spices – 1 tsp;

Preparation:

In this recipe we will cook only in the “Stew” mode, without using fat. This preparation will take a little more of our time, but the dietary pilaf is worth it.
First, rinse and cover the rice with cold water.
Cut the meat into pieces, the onion into large cubes.
Now grease the multicooker bowl with vegetable fat and place the onions and meat in it. Close the lid and set the “Extinguishing” mode for 10 minutes.
At this time, wash, peel, cut the carrots into small strips and peel, chop 2 cloves of garlic, wash and cut the prunes into large cubes.
After the signal, open the lid and add everything to the meat. Pepper and salt the contents of the bowl, add seasonings, and pour in 1 glass of water. Let's mix everything. Close the lid and set the “Extinguishing” mode for 20 minutes.
While the meat and vegetables are stewing, add water from the rice and let it drain. After the signal, put the rice in the multicooker, mix its contents, and stick the remaining head of garlic into the rice in the middle of the bowl. It needs to be washed thoroughly and the water drained, but not peeled or disassembled. Add 2 more glasses of water. Close the lid and set the “Extinguishing” mode for another 20 minutes.
After the signal, we will check the readiness of the rice. If it is not ready yet, close the lid again and turn on the device for 10 minutes.
Let's trust readiness again. Leave the rice in the multicooker for 20 minutes in the “Warming” mode.
Everything can be served. Enjoy your meal!

Cooking tips:

When choosing good rice for pilaf, pay attention to the contents of the package - it should not contain a lot of broken grains, dust and debris. Already steamed rice is good for pilaf in a slow cooker, but remember that less water will be required.
The cutting of meat and vegetables for pilaf should be coarse.
Be sure to let the finished pilaf simmer (infuse) for 15–20 minutes. This will make its taste brighter and richer.
If the pilaf is not too crumbly or even viscous, let it stand in the “Warming” mode, but with the lid open.
Use very carefully those spices whose taste you do not know.

The disease pancreatitis forces you to comply with dietary requirements.

One of the dietary requirements for pancreatitis is mandatory frequent meals (5-6 times a day). You have to choose: either stand at the stove all day, or violate the doctor’s recommendations. In addition, the rest of the family should also eat. There is a way out - cook in a slow cooker

Today I will tell you how to cook pilaf with chicken or turkey in a slow cooker. The multicooker significantly reduces cooking time, and the dishes turn out tastier.

In addition, pilaf with chicken in a slow cooker, prepared according to this recipe, is low-fat, with a high protein content, therefore, it meets the dietary requirements for pancreatitis.

This page contains three recipes for chicken pilaf. This second recipe is more dietary!

Chicken pilaf recipe -1

Ingredients:

Carrot-1 pc.
Bow - 1 pc.
Garlic -2 cloves
Chicken fillet -350 gr
Rice -1 multi-cup
Water -2 multi-glasses

What can be included in pilaf seasoning if you follow dietary nutrition for pancreatitis?

— Herbs and spices that do not have the properties to increase the secretion of the digestive system, but improve the aroma and taste of the dish. Spicy seasonings - pepper, garlic - are contraindicated, but herbs are okay.

What seasonings can be used to prepare dietary pilaf, how to make your own

Cooking technology:

Peel the carrots and cut them into cubes with a knife (it is allowed to shred them on a grater, but the appearance of the pilaf will suffer);
Peel the onion and cut into half rings;
Cut the chicken fillet into portions;
Turn on the “Baking” mode and set the timer to the minimum time. (In this mode: 4-5 points)
Grease the bottom of the multicooker pan with vegetable oil (butter is fine), add onions and carrots (garlic if allowed). Simmer, stirring, with the lid closed for 15 minutes.
Add the chicken, stir with a wooden spoon and continue frying in the Baking mode for another 15 minutes.
Turn off the Baking mode
Pour the washed rice into the pan, pour water, add seasonings and mix everything. Close the lid.
Turn on the Pilaf mode. We no longer open the multicooker until the signal comes. Otherwise, the program will crash and the quality of cooking dietary pilaf with chicken (with turkey) will suffer.

Chicken pilaf recipe -2

The second version of chicken pilaf is more strict. This is pilaf with boiled chicken (or turkey).

Ingredients:

chicken breast fillet -
onion - 1 small
rice - 1.5 multi-cups
carrots - 1 large carrot
salt to taste

Cooking technology:

1. Preparation of products.

Bring the chicken breast to a boil, drain the water. Wash the chicken meat and cut it into 15-20 gram pieces;
Cut the onion into cubes or half rings, sauté in butter until slightly golden brown (for a more strict diet, we replace sautéing with blanching);
Wash the carrots, peel them, and chop them on a coarse grater.
The water we will pour in is boiling water to which salt and spices have been added. What spices can be put in pilaf? read here >>

2. Place chicken fillet and sautéed (blanched) onions in a thick-walled saucepan (cast iron). Close the lid and simmer, stirring, making sure that the meat and onions do not fry and, moreover, do not burn.

3. Add carrots to the pan, stir, simmer for another 1-2 minutes with the lid closed.

4. Add the washed rice, mix everything, and level it with a wooden spatula.

5. Pour in water.. In proportion: pour 2 cups of water for 1 glass of rice. (or generally accepted - 1.5-2 fingers above the level of rice)

6. Reduce the power of the stove to minimum. Boiled chicken pilaf is ready if the liquid is completely absorbed into the rice and the rice has become soft. But, try not to open the pan (cast iron) again. Let the heating be uniform.

7. Boiled chicken pilaf is ready! Stir. We “drown” a whole head of onion into the middle of the rice for flavor (This will not affect the dietary properties of the dish). Let the pilaf stand for another 15-20 minutes under the closed lid.

8. Remove the garlic, mix again and place into serving plates. Bon appetit!

Note.

See point 6 of this recipe. I wish I could replace this item with cook in a slow cooker! If you have a multicooker, then turn on the PLOV mode and wait for the signal that it is ready. And then everything is according to the recipe, garlic and 15, 20 minutes under a closed lid

In dietary nutrition for pancreatitis, raw onions and garlic are prohibited, but in this recipe the onions are sautéed or blanched, and the garlic is added for flavor and removed after a few minutes. Therefore, this recipe is dietary and is indicated in the diet for pancreatitis. Ideal for baby food.

Chicken pilaf recipe -3

Ingredients:

Carrots-1 pcs. (large)
Onion-1 piece (large)
Garlic -2 cloves
Chicken fillet -500 gr
Rice -1.5 multi-cups
Bell pepper - 2 pcs. (yellow and red)
Tomato – 1 pc.
Water -3 multi-glasses
Seasoning for pilaf - to taste (or 1 tbsp.)

Cooking technology:

Cut the chicken or turkey fillet into small pieces, such as we are used to seeing in pilaf
Pour olive oil into the bottom of the multicooker pan (you can use any vegetable oil or butter)
We put the meat in and select the multicooker mode - “Frying”, we need a time of 10 minutes and set the timer to the minimum time (since the Panasonic multicooker does not have 10 minutes)
Vegetables (tomatoes, bell peppers of different colors, onions) cut into cubes
Place the vegetables in a slow cooker and mix thoroughly.
Add spices: salt, ground pepper (not recommended), a little basil and mix again.
We continue stewing vegetables and meat in the same mode - “Frying”.
Add washed rice - 1.5 multi-cups and boiled water - 3 cups;
We set the multicooker mode to “Pilaf”. We are waiting for the multicooker signal - the end of cooking.

Note. This version of the chicken pilaf recipe is not very dietary 🙁, please note that there are peppers, tomatoes…. But this recipe makes very tasty chicken pilaf and I described it with the goal that you can please your loved ones with it.

Chicken pilaf recipe -4

Another recipe for dietary pilaf with chicken -

Seasonings for pilaf

I really like to cook pilaf with chicken using a multicooker, since I don’t have any special dishes for pilaf, in the usual one it either burned or turned out like nothing, but not quite as intended, a little like porridge, homemade ate, of course, but not willingly, apparently so as not to offend me...

When I once had the honor of cooking pilaf in a slow cooker with chicken, I was very pleased with the result. The pilaf turned out to be of excellent taste, just what I needed - rice grain grain by grain, nothing even close to porridge. Since then I’ve only cooked pilaf with chicken this way and in general, I try to trust the slow cooker with everything related to rice.

It’s convenient that the preparation and stewing of the dish takes place in one vessel - the bowl of a multicooker, the time savings is noticeable, you’ve prepared everything, thrown it into the multicooker and you’re free. I prefer to use steamed rice for pilaf, for the reason that it does not boil over like regular rice. I have tomato sauce in my recipe, I like to use it, tomato gives the pilaf a unique taste, but usually it is not included in the pilaf, so, of course, it is not necessary to add it.

This recipe in a slow cooker has no pretense of being a truly Uzbek pilaf, it is rather an adapted and simplified Russian version, but it turns out very tasty, and is prepared simply and quickly, so I recommend trying to cook pilaf in a slow cooker with chicken.

Ingredients
chicken - pulp or leg (300-500 g)
small onion (1 pc.)
medium sized carrots (1 pc.)
long grain parboiled rice (300 g)
garlic (3 cloves)
vegetable oil (for frying)
pepper, salt (to taste)
tomato sauce (1 tbsp)

Pilaf in a slow cooker with chicken recipe with photo:

Wash the rice, chop and fry the vegetables:

1. Wash the rice for pilaf and soak in cold water. Turn on the multicooker in frying-stewing mode, set the time for 1 hour, pour in 1-2 cm of vegetable oil and leave to warm up with the lid open. I don’t close the multicooker lid until I add the rice. We peel all the vegetables, grate or cut the carrots into strips, throw them into hot oil, fry, meanwhile finely chop the onion, send it after the carrots, fry everything together.

Chop and add meat:

2. Cut the meat into medium-sized pieces, you can chop the chicken with bones into pieces, add to the vegetables in the slow cooker, add salt and pepper, and fry. Add tomato sauce, stir, fry for 10 minutes.

Add rice and prepare pilaf:

3. Place rice in the vegetable frying with meat, after draining the water, add salt, pepper if necessary, add water about 2 cm above the rice, close the lid of the multicooker. In the frying - stewing mode, pilaf with chicken should be cooked for 20 minutes; if necessary, adjust the time set in the multicooker.

You can forget about the multicooker for 15 minutes and get busy with other things. After 15 minutes, you need to check the readiness of the dish, carefully, so as not to get burned by the steam, open the lid of the multicooker and check the condition of the rice, taste it for readiness.

If the rice is still hard and there is no water left, carefully push the food apart in the multicooker, freeing the middle and pour in a little water, about half a glass, stick the garlic into the rice, straight into whole cloves, close the multicooker lid and cook further, about 5-10 minutes. When the rice is ready, mix the pilaf, taste for salt, add if necessary, remove the garlic, leave to brew for 20-30 minutes, switching the multicooker to standby mode - heating.

Pilaf in a slow cooker

The best recipe for pilaf with chicken, which is prepared in a slow cooker. Subtleties of preparation, what to serve this dish with. Other options for pilaf in a slow cooker.

1 hour

125 kcal

5/5 (3)

Pilaf is a very filling and high-calorie dish. According to the classic recipe with pork or lamb, the pilaf turns out to be fatty, and it can hardly be called dietary. But what about those who love pilaf, but must limit themselves to a diet?

They can cook chicken breast pilaf in a slow cooker. Due to the fact that the meat is only stewed in a slow cooker, more useful microelements remain in it and less fat is released.

And there is almost no fat in chicken fillet. And if you use not ordinary polished rice for pilaf, but steamed rice, which retains 80% of the nutrients, then this dish will not only not harm your health, but will improve it.

It is very easy to prepare pilaf with chicken fillet in a slow cooker. You don't need to stand over it while cooking, you just need to add the ingredients and leave it until done.

Therefore, delicious chicken pilaf in a slow cooker is a wonderful option for a family with small children: it is not harmful even for young people, and while the pilaf is cooking, you can take care of your child.

Kitchen appliances: knife, spoon, colander and slow cooker.

Required Ingredients

How to choose the right ingredients

To make your pilaf tasty and healthy, follow these recommendations:

Use small pieces of chicken breast. They should not have veins or excess skin.
Rice for pilaf should be long grain. If it is parboiled rice, then the grains should be amber-yellow in color and almost transparent.
Choose seasonings and spices to your taste so that all family members love them.

Cooking process

Rinse the rice in cold water using a colander and soak it for half an hour. Wash and peel the onions and carrots.
Cut the fillet into pieces. Pour oil into the multicooker and turn on “Frying” mode. When the oil is hot, add the meat and simmer for 10-15 minutes with the lid open. While the meat is frying, cut the onion into half rings or chop and cut the carrots into strips. Add them to the meat and simmer for another 10-15 minutes.
Drain excess water from rice. Add spices to the meat and stir. Place rice on top in an even layer and carefully pour hot water into it. The water should cover the rice. Add the head of garlic to the bowl and close the lid. Turn on the “Extinguishing” mode and leave the pilaf for half an hour. When the pilaf is ready, stir it and serve. Bon appetit!

Video recipe for cooking pilaf

To reinforce the above, watch the video recipe for pilaf in a slow cooker with chicken. In the video, each action is accompanied by comments, so if you missed something, you can review this moment again.

What is pilaf served with?

Pilaf can be served with anything, although it is better not to indulge in cutlets and other heavy meat dishes, because the meat is already in the pilaf itself. It is best to serve pilaf with fresh vegetables and herbs, or make a salad from them. If there are no fresh vegetables, they can easily be replaced with pickles. Be sure to serve bread or flatbread with the pilaf, because the dish still turns out a bit greasy.

Depending on your preferences, you can put whatever you want in the pilaf, but there are still some tips on this matter:

If you don’t like onions, then chop them finely and fry them a little more, then you won’t feel them.
If you want to make the pilaf less dry, it is better to use legs instead of breast.
Before serving, you can sprinkle the pilaf with herbs to make it even juicier.

Other options

Cooking pilaf in a slow cooker is one of the easiest ways, so changing ingredients and experimenting with them is as easy as shelling pears.

If you want pilaf that will be more similar to the original recipe, then instead of chicken it is better to use pork or beef.

Add more spices: cumin, paprika, turmeric, barberry powder - they will give your pilaf a real Central Asian taste.

Tell us in the comments what modes you use for which multicooker model, and how, in your opinion, you can make the dish even better. Help others become good cooks.

Calories: Not specified
Cooking time: Not specified

I can’t say that my life has changed dramatically with the appearance of a multicooker in the house, but it has become much easier and more interesting for me to prepare dinners, that’s for sure. I also freed up a lot of time, which I happily spend on myself. Beauty treatments, yoga, a foreign language lesson, communicating with friends on social networks or just reading your favorite magazine - now much of this list is available to me. After all, I did all the preparatory work, put the food in the bowl, set a certain program and am free! Now I can come to the kitchen only after a beep or based on the aromas that spread from the dish being cooked in the multicooker.
This is very convenient, and considering that my assistant has a function that allows it to automatically turn off and keep the dish in standby mode for several hours, then I can be away from home for a long time without worrying about the fate of dinner. And if you only knew how delicious my assistant cooks! One of my favorite dishes that I cook in a slow cooker is pilaf. If you haven't made it this way before, I highly recommend it! The rice always comes out crumbly, rich, aromatic, even if you mix up the types of rice and cook it with something other than basmati or just long-grain cereal, the dish will still turn out very tasty.
You can use any meat, but with chicken the pilaf turns out more tender and dietary. Of course, we will also need turnip onions and carrot roots. Moreover, the amount of vegetables should be approximately the same as meat. And to make the dish more piquant and aromatic, we will also add fresh garlic and tomato paste.
So, we prepare pilaf with chicken, recipe with photos step by step in a slow cooker and serve for dinner along with a vegetable salad.

Ingredients:
- chicken meat - 300 g,
- onion - 1 pc.,
- carrot root - 1 pc.,
- rice (long grain) - 300 g,
- fresh garlic - 3 cloves,
- tomato sauce - 1 tbsp. l.,
- salt, spices, sunflower oil.

Recipe with photos step by step:

Wash the rice several times and add cold water to soak.

Set the multicooker to the “Frying” program for 40 minutes and while cooking vegetables and meat, do not close the multicooker lid.
Pour vegetable oil into the bottom of the bowl. While it is heating up, peel the vegetables and chop the onion into half rings and carrots into strips.

Place the carrots in the bowl and simmer for 10 minutes.

Then add the onion and simmer again for 10 minutes.

Cut the chicken breast into medium pieces.

Now add chicken cut into small cubes to the vegetables.

Simmer until the set time is up, about 10 minutes.
Now add the strained rice and level it over the entire surface.

Add salt and hot water to cover the rice by 2 cm. Set the “Stew” program for 15 minutes.

Then we try the rice, if it is ready, then stir it, add whole cloves of garlic and leave it for half an hour so that it absorbs the smells of garlic and spices.

Bon appetit!
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