Recipe for Philips multicooker
Pumpkin dishes in a slow cooker can be prepared in a matter of minutes and without much effort. The same goes for dishes with mushrooms. An unusual combination of chicken, mushrooms and pumpkin with sour cream will become a new gastronomic discovery for you.
In general, pumpkin goes well with any meat. They give it a new flavor that many people will like. Those who love pumpkin will definitely appreciate this combination of flavors. Those who do not pay tribute to the wonderful orange vegetable should try this dish to definitely decide for themselves whether they like it or not.
Pumpkin and chicken are recipes rich in vitamins. Both chicken meat and pumpkin contain vitamins A and E, which are very well absorbed by the body in the presence of fats. And sour cream is exactly the fat we need.
By adding mushrooms to this dish, you will only improve its taste and get a more satisfying lunch. As a side dish, it is better to choose salads or vegetables; they will not overwhelm the taste of chicken with pumpkin and mushrooms, but will only emphasize their sweetish taste.
Ingredients for the dish “Chicken with mushrooms and pumpkin in a slow cooker”:
- - pumpkin – 200 grams;
- - mushrooms – 250 grams;
- - chicken breast – 300 grams;
- - onion – 1 piece;
- - sour cream – 2-3 tablespoons;
- - salt, pepper, cinnamon.
How to cook chicken with mushrooms and pumpkin in a slow cooker:
Rinse the chicken breast and dry with a paper towel. Cut it into large pieces. Pour some vegetable oil into the multicooker bowl. Select the “frying” mode on the panel. Set the time to 10 minutes. Fry the chicken, uncovered, stirring until it becomes milky in color.
While the chicken is fried, wash the mushrooms and peel the onions. Cut the onion into half rings or quarters, and the mushrooms into thin slices. Place chicken meat in a separate plate. Place mushrooms and onions in the multicooker bowl. Fry them for 12 minutes.
After the beep, place the chicken into the bowl. And chopped pumpkin. It must first be peeled and seeds removed and cut into small cubes.
Add spices, sour cream. Stir. Set the “quenching” mode for 50 minutes. Close the lid, open the valve and wait for the beep.
Serve the finished dish with fresh herbs and any side dish.
Bon appetit.
The recipe “Chicken with mushrooms and pumpkin in a slow cooker” was prepared by miracle
Chicken meat is a good source of many beneficial substances. In addition, it is not in vain that it is considered dietary. All kinds of soups, salads, stews and other delicious dishes are made from it. If you want to surprise your household with a fragrant and unusual dinner, chicken, the recipes of which will be presented in today’s article, will help you.
Option with champignons
It should be noted that this recipe produces a hearty and aromatic dish in which the taste of pumpkin is practically not felt. Therefore, everyone who does not like this orange vegetable eats it with pleasure. Before starting the process, it is important to inspect the contents of your own kitchen to ensure that all the required components are present. You should have at your disposal:
- 300 grams of fresh champignons.
- One chicken breast.
- About a kilogram of peeled pumpkin.
- A glass of natural yogurt.
To ensure you get juicy and flavorful chicken in a slow cooker with pumpkin, the above list needs to be expanded a little. Additionally, fresh parsley, sunflower oil, salt, pepper and a couple of cloves of garlic are added to it.
Sequencing
Chicken in a slow cooker with pumpkin and champignons is a very simple dish that any inexperienced cook can handle. To avoid unnecessary issues arising during the process, the recommended ratio of products should be strictly observed.
First you need to tackle the chicken breast. Wash it, dry it lightly with paper towels, remove the skin and separate the meat from the bones. The pulp prepared in this way is cut into small pieces and seasoned with salt, pepper and other spices.
After this, you can pay attention to vegetables. They are washed, cleaned and crushed. Cut the pumpkin into cubes, mushrooms into slices, and onions into half rings. The garlic is passed through a press or processed on a fine grater.
Place pieces of chicken fillet into a multicooker bowl greased with vegetable oil and fry them until a beautiful golden crust forms. The finished meat is transferred to a separate plate, and onions and garlic are placed in the device. After five minutes, add pumpkin and champignons. Mix everything well and fry.
After about twenty minutes, meat, salt, pepper and seasonings are added to the bowl with the vegetables. To make chicken in a slow cooker with pumpkin more juicy, pour it with natural yogurt. Cover the device with a lid and activate the “Multi-cook” mode. Cook the dish for thirty-five minutes at a temperature of one hundred and ten degrees. After a sound signal indicating the completion of the process, the meat and vegetables are transferred to beautiful plates, sprinkled with finely chopped herbs and served.
Chicken with potatoes and pumpkin in a slow cooker
It should be noted that using this recipe you can quickly and easily prepare a tasty and healthy dinner. To avoid having to interrupt the process later and waste extra time searching for missing components, you need to check in advance whether your kitchen has everything you need. This time you will need:
- 300 grams of pumpkin.
- Half a kilo of potatoes.
- 400 grams of chicken fillet.
- Large head of onion.
- A couple of tablespoons of cream or sour cream.
- 100 milliliters of water or broth.
In order for you to get truly tasty and satisfying chicken in a slow cooker with pumpkin, it is advisable to supplement the above list with table salt and vegetable oil. You can use other vegetables if desired.
Process description
First of all, you should tackle the chicken fillet. It is washed in cold water, lightly dried with paper towels, cut into portions and placed in a multicooker bowl, previously greased with sunflower oil. The chopped onion is also placed there. Place pre-washed, peeled and chopped pumpkin and potatoes on top.
All this is filled with a small amount of cream and water. In this case, you will get a stew with yushka. For those who want the chicken in the slow cooker to not be too runny, we recommend refraining from adding water.
Close the device with a lid and activate the “Extinguishing” mode. After about an hour, the dish can be served. A few minutes before the end of cooking, add salt and other spices to the multicooker.
A lot has already been said and written about the benefits of pumpkin, so now, in the fall, is the time for those who have never tried pumpkin dishes to decide to cook something like this. Moreover, you can create almost any dish from pumpkin, from soup to dessert. And with the help of a multicooker this process is simplified. Pumpkin dishes in a slow cooker are surprisingly similar in taste and texture to those cooked in a Russian oven - in fact, pumpkin really comes into its own with this method of cooking. The multicooker copes with this task with an “A plus”.
You can cook pumpkin with fruits, berries or dried fruits - you will get a healthy dessert. Classic American pumpkin pie is so delicious that even the pickiest eaters won't recognize the vegetable in it. If you cook pumpkin with porridge, your children will not even suspect that they are eating a healthy dish. And if you add pumpkin to a regular stew or roast, you will be surprised how the taste of the usual dish will change and be enriched. “Culinary Eden” invites you to prepare various pumpkin dishes in a slow cooker.
Ingredients:
600 g pumpkin,
2-3 cloves of garlic,
⅓ stack. vegetable (preferably olive) oil,
1 tbsp. dried basil,
salt, ground white pepper - to taste.
Preparation:
Place the pumpkin cut into small slices into the multicooker bowl. Mix vegetable oil with pressed garlic, salt, basil and white pepper. Leave for 10-15 minutes and pour the resulting dressing over the pumpkin pieces. Close the lid and set the “Baking” mode for 1-1.5 hours. Serve hot or cold.
Ingredients:
500 g pumpkin,
2 tbsp. butter,
½ tsp ground cinnamon,
1-2 tsp. honey,
Preparation:
Cut the pumpkin into cubes. Place butter, pumpkin in the multicooker bowl, sprinkle with cinnamon, pepper, salt, honey and close the lid. Set the “Extinguishing” mode for 30 minutes. Serve sprinkled with herbs.
Ingredients:
300 g of any meat,
200 g pumpkin,
1 carrot,
1 potato,
1 onion,
2 sweet peppers,
salt, pepper, herbs - to taste.
Preparation:
Using the “Baking” mode, fry the diced meat until golden brown. Add diced vegetables, add water, salt, pepper, add spices to taste and set the “Stew” mode for 1.5 hours. After the signal about the end of the mode, leave the multicooker in the “Heating” mode for 10-15 minutes. Serve sprinkled with herbs.
Ingredients:
500-600 g pumpkin,
350-400 g pork,
300-350 g potatoes,
1-2 t.l. vegetable or ghee,
salt, spices - to taste.
Preparation:
Cut the pumpkin and potatoes into cubes, meat into pieces. Peel and chop a few pumpkin seeds. Place the ingredients in the multicooker bowl, add salt and spices to taste, pour in a little and stir. Set the "Stew" mode for 1.5 hours, then turn on the "Baking" mode for 30 minutes to brown the roast.
Chicken breast with pumpkin and champignons
Ingredients:
2 chicken breasts,
200-300 g pumpkin,
200 g champignons,
1 leek stalk,
2-3 cloves of garlic,
200 ml 30% cream,
50 ml olive oil,
salt, pepper, parsley - to taste.
Preparation:
Cut the pumpkin into cubes, mushrooms into slices, breast into slices 1-1.5 cm thick. Chop the garlic with a knife (do not put it through a press!), cut the leeks into rings. Pour oil into the bowl, set the “Bake” or “Fry” mode and wait for the oil to heat up. Add the chicken and fry until golden brown. Remove the chicken pieces, put the onion and garlic in the bowl and fry on the same setting for 1-2 minutes, then add the pumpkin and mushrooms, stir and cook for another 15 minutes. Add the chicken to the vegetables, salt and pepper, pour in the cream and set the setting “Baking” for 40 minutes. Serve sprinkled with herbs.
Ingredients:
1 chicken fillet,
600 g pumpkin,
50 g dried mushrooms,
2 onions,
½ cup water,
Preparation:
Soak the dried mushrooms in cold water for 1 hour, then drain the water and cut the mushrooms into pieces. Cut the pumpkin, onion and chicken into cubes. Combine all the ingredients, add salt and pepper, place in a multicooker bowl and set the “Stew” mode for 1.5-2 hours.
Ingredients:
600 g pumpkin,
1-2 onions,
1-2 carrots,
1 sweet pepper,
2 tomatoes
2-3 tbsp. chopped greens,
1 tsp spice mixtures (basil, turmeric, paprika, cumin),
1 tsp Sahara,
4-5 tbsp. vegetable oil,
salt, ground black pepper - to taste.
Preparation:
Cut the pumpkin into cubes, sprinkle with sugar and spices, stir and leave for 10-15 minutes. Blanch the tomatoes and bell peppers and cut into small cubes. Cut the onion into half rings, carrots into half circles. Turn the multicooker on to the “Baking” mode and pour the oil into the bowl. When it warms up, add onions, carrots and pumpkin and fry, stirring. Then add tomatoes and bell peppers, salt and pepper, stir and set the “Stew” mode for 30 minutes. 5 minutes before the end, sprinkle the dish with herbs. Barley groats in this recipe can be replaced with any other.
Chicken legs with vegetables and pumpkin
Ingredients:
6 chicken drumsticks,
300-400 g pumpkin,
1 package of frozen vegetables,
½ cup sour cream or mayonnaise,
½ cup kefir or natural yogurt,
salt, spices, herbs - to taste.
Preparation:
Rub the chicken legs with spices and set aside for 10 minutes. Cut the pumpkin into cubes. Mix sour cream (mayonnaise) with kefir. Place the chicken legs in the multicooker bowl, add frozen vegetables and pumpkin, salt and pepper to taste, pour in the milk mixture and set the “Stew” mode for 1.5 hours. Serve with greens.
But, of course, the first thing that comes to mind when you mention pumpkin is porridge. Sweet milk or with meat and vegetables, this porridge will be an excellent breakfast for a schoolchild, healthy and satisfying.
Ingredients:
1 stack millet,
300 g pumpkin,
400 ml milk,
1 stack water,
salt, sugar, butter - to taste.
Preparation:
Cut the pumpkin into small cubes. Scald the millet with boiling water a couple of times, put it in a bowl and fill it with water. Add pumpkin, sugar and milk, add a piece of butter and close the lid. Set the “Milk porridge” mode.
Puff porridge
Ingredients:
1 multi-cup whole grains (millet, rice, buckwheat, etc.),
1 multi-cup of crushed cereals (barley, corn, etc.),
1 multi cup grated pumpkin
1 multi-cup of any grated vegetable (zucchini, carrots, etc.),
salt - to taste.
Preparation:
Place cereals and vegetables into the multicooker bowl in layers so that the top layer is vegetables. Add salt, add water 2 fingers above the food level and close the lid. Set the “Buckwheat” or “Pilaf” mode. After the signal about the end of the mode, stir the products and leave to infuse in the “Warming” mode for 10-15 minutes with the lid closed.
Barley porridge with pumpkin and chicken
Ingredients:
1 stack barley groats,
150-200 g pumpkin,
1 chicken fillet,
1-2 carrots,
1 onion,
2-3 tbsp. vegetable oil,
3 bay leaves,
1 bunch of greens,
salt, chicken seasoning - to taste.
Preparation:
Cut the onion into small cubes, grate the carrots on a coarse grater. Using the “Baking” mode, fry the onions and carrots with vegetable oil for 5 minutes, add the diced chicken fillet and fry for another 10 minutes, stirring without closing the lid. Meanwhile, rinse the cereal in hot water several times. Pour the cereal into a bowl, add salt, spices, herbs and bay leaf, put the diced pumpkin, pour in water and close the lid. Set the “Buckwheat” or “Grain” mode.
Ingredients:
2 multi-cups oatmeal,
200 g pumpkin,
2-3 multi-glasses milk or 10% cream,
salt, honey - to taste.
Preparation:
Cut the pumpkin into small cubes. Place pumpkin, oatmeal, a pinch of salt in a multicooker bowl and pour in 1 cup. hot water. Set the “Milk porridge” mode. After the mode ends, pour hot cream or milk into the bowl, stir and leave on the “Warming” mode for 15-20 minutes. When serving, add honey to a plate.
Another classic combination is pumpkin and cottage cheese. Dishes made from these products are perfect for dietary nutrition.
Pumpkin with cottage cheese
Ingredients:
500 g pumpkin,
300 g cottage cheese,
1 tbsp. butter,
1 tbsp. greenery,
salt - to taste.
Preparation:
Cut the pumpkin into strips, mix the cottage cheese with herbs. Grease the multicooker bowl with oil and place pumpkin and cottage cheese in layers, adding salt to each layer. Set the “Bake” mode for 40 minutes.
Ingredients:
400 g cottage cheese,
150 g pumpkin,
2 carrots,
2 eggs,
3 tbsp. Sahara,
3 tbsp. decoys,
3 tbsp. milk,
½ cup dried apricots.
Preparation:
Steam the pumpkin first for 20 minutes. Pour milk over semolina. Beat eggs with sugar, add grated cottage cheese and stir until smooth. Grind the pumpkin and carrots using a blender and add to the cottage cheese. Cut dried apricots into small cubes and add to the mixture along with semolina. Place the resulting mixture in a greased multicooker bowl and set the “Baking” mode for 40 minutes.
Now we come to desserts. We present to your attention several simple recipes for pies and muffins that are guaranteed to be baked in a slow cooker.
Pumpkin apple pie
Ingredients:
1 stack grated pumpkin,
1 cup grated apples,
1 stack semolina,
1 stack kefir,
¾ stack. flour,
½ cup sugar
2 eggs,
50-70 g butter,
2 tbsp. vegetable oil,
½ cup raisins,
1 packet of baking powder,
cinnamon - to taste.
Preparation:
Mix semolina with kefir and let it swell. Grate the pumpkin, squeeze out the juice and measure out a glass. Peel and grate the apples. Mix pumpkin and apples with sugar. Mix melted butter with eggs, add pumpkin and apples, flour mixed with cinnamon and baking powder, and the rest of the ingredients. Stir and place in the multicooker bowl. Set the “Baking” mode for 1 hour.
Pumpkin stewed with apples and nuts
Ingredients:
1 kg pumpkin,
6-7 apples,
150 g walnuts,
2 tbsp. sugar or honey
50 g butter,
1 multi-glass of water,
salt, cinnamon - to taste.
Preparation:
Cut the pumpkin into slices 1-2 m thick, cut the apples into small slices. Place in a multicooker bowl, add sugar or honey, a pinch of salt and water. Close the lid and set the “Extinguishing” mode for 1 hour. Check readiness after 40-45 minutes. Serve sprinkled with nuts and cinnamon. Serve sour cream separately.
Ingredients:
250 g pumpkin,
250 g flour,
250 g sugar,
250 g sugar,
3 eggs,
1 packet of baking powder,
vanilla or cinnamon.
Preparation:
Cut the pumpkin into slices and steam (on a steamer rack in a slow cooker) for 20 minutes. Meanwhile, prepare the dough: beat soft butter with sugar, add eggs, flour and baking powder and mix. Grind the finished pumpkin using a blender or rub through a sieve, add to the dough and mix well. Grease the multicooker bowl with oil, lay out the dough, smooth it out and set the “Baking” mode for 1 hour. After the signal about the end of the mode, leave the multicooker in the “Warming” mode for 10-15 minutes without opening the lid.
Pumpkin pie
Ingredients
:
1 stack pumpkin puree,
1 stack Sahara,
1.5 stack. flour,
2 eggs,
3-4 tbsp. vegetable oil,
1 packet of baking powder,
vanillin - to taste.
Preparation:
Grind raw peeled pumpkin using a blender. Combine dry ingredients, add eggs, vegetable oil and pumpkin puree. Stir and pour the dough into a multicooker bowl greased with oil. Set the “Baking” mode for 1 hour. Let the finished pie cool and serve with sour cream, whipped with sugar.
Ingredients:
200 g pumpkin,
150 g butter,
2 eggs,
250 g flour,
150 g sugar,
1 packet of baking powder.
Glaze:
100 g butter,
100 g sugar,
5 tbsp. pumpkin juice,
100 g cream.
Preparation:
Grate the pumpkin on a fine grater and squeeze out the juice. Set it aside for fudge. Beat sugar, butter and eggs, add pumpkin and flour mixed with baking powder. Stir until smooth and place in a greased multicooker bowl. Set the “Baking” mode for 1 hour. Place the finished cake in the slow cooker for 10 minutes, then turn it over onto a plate using the steamer basket and let cool. Meanwhile, prepare the glaze: combine pumpkin juice, butter, sugar and cream in a saucepan and cook over medium heat until thickened. Pour frosting over cooled cake.
We hope that pumpkin dishes in a slow cooker will become frequent guests on your table this fall.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Details
Pumpkin goes perfectly with many cereals, as well as meat products. Cooking pumpkin with chicken in a slow cooker will preserve the taste of pumpkin to the fullest extent. This dish does not require a lot of time and almost anyone can handle its preparation. In addition, it can be combined with a variety of sauces and seasonings, and also served with a variety of side dishes: rice, potatoes, buckwheat and many others. Moreover, such a dish can be a wonderful decoration for a holiday table.
Chicken and vegetables in a slow cooker
Required ingredients:
- chicken thighs - 6 pieces;
- pumpkin - 300 grams;
- fresh frozen vegetables (any mixture) - 1 package;
- low-fat sour cream - 1 glass;
- kefir - half a glass;
- vegetable oil for lubrication;
- salt and spices - to taste.
Cooking process:
Wash chicken thighs under cold water. Wipe gently with a paper towel so as not to tear the skin. Rub the chicken with a kind of marinade of salt, pepper and other seasonings to taste.
Place chicken in a greased multicooker bowl. Place a mixture of vegetables on top. If it is frozen, you need to defrost it first.
Peel the pumpkin, cut into small cubes and place on top.
Combine sour cream with kefir, pour it over the chicken and vegetables and close the multicooker.
Set the stewing mode, cooking time - one and a half hours.
Chicken with pumpkin and apples in a slow cooker
Required ingredients:
- chicken - 0.5 pieces;
- red onions - 2 pieces;
- pumpkin - 200 grams;
- apples - 3 pieces;
- honey - 1 tablespoon;
- vegetable or olive oil - 1 tablespoon;
- dried rosemary - 2 teaspoons;
- thyme - 1 teaspoon;
- water - 1 glass;
- salt and pepper - to taste.
Cooking process:
Rinse the chicken and pat dry carefully with a paper towel. Cut into portions, being careful not to damage the skin. Mix olive oil with thyme and rosemary, add honey, pepper and salt. Rub the chicken pieces with this mixture and leave to marinate for 10-15 minutes.
Grease the multicooker bowl with vegetable oil. Place the chicken there, set to Baking mode and cook for 20 minutes. Then open the multicooker and add other ingredients.
Peel the apples, cut into small cubes. Peel and cut the pumpkin as well. Finely chop the onion.
Pour the vegetables into the multicooker bowl where the chicken is. Pour a glass of water. Select the Extinguishing program and set the time to 1 hour.
Serve hot.
Chicken with pumpkin in sour cream sauce in a slow cooker
Required ingredients:
- chicken fillet - 400 grams;
- large pumpkin - 300 grams;
- onion - 1 piece;
- fresh thyme - 1 bunch;
- sour cream - 200 grams;
- vegetable oil for frying;
- salt and pepper to taste.
Cooking process:
Peel the pumpkin and cut into cubes. Onion - in half rings. Heat vegetable oil in a frying pan and fry the chicken fillet, previously washed and cut into portions. Add the onion here and fry everything for about 5-10 minutes until the onion is browned.
Remove the chicken and onions from the pan and set aside for now. Add a little more oil to the pan and throw in the pumpkin cubes. Finely chop the thyme and put it there. Fry for about 2-3 minutes.
Grease the multicooker bowl with vegetable oil. First put the pumpkin and thyme in there, then the chicken and onions. Combine sour cream with salt and pepper, pour the sauce over the dish.
Set the "Baking" program, time - 35-40 minutes.
Ingredients:
- 2 chicken breasts (600g.)
- 0.5 kg pumpkin
- 1 large onion
- 2 cloves garlic
- 8 pcs. champignons
- 0.5 cups cream
- 1 tbsp. olive oil
- salt, Italian herb spice mix
Did you know that the familiar pumpkin, known in Rus' since the 16th century, was cultivated by Indian tribes in much older times? This is no wonder, because this sunny-orange vegetable (which, by the way, grows up to 200 kg!!!) is very useful, has a beneficial effect on the entire body as a whole, and therefore simply could not go unnoticed. Today, pumpkin and various derivatives from it - juice, oil - are widely used in medicine and cosmetology.
We’ll just try to cook an interesting dish with it. This will be chicken with pumpkin in a slow cooker. Perhaps for some, this combination looks quite unexpected, because many people are used to cooking only, but believe me, meat stewed with pumpkin in a slow cooker is very tasty!
A few words about the role of the multicooker in this recipe. So, when I cooked stewed chicken with pumpkin in a slow cooker, to be honest, I didn’t expect such an amazing result. In my assistant PHILIPS HD3077/40, both the meat and pumpkin became so tender and juicy that I was simply amazed! I think this is thanks to the 3D heating technology. In general, you should definitely try to cook this yummy dish - I’m sure it will turn out just as good in your slow cooker!
Cooking method
All the ingredients for the future tasty and healthy dish are collected, and I get started.
I wash the chicken fillet, dry it with a paper towel and cut it into small pieces.
I turn on the multicooker, pour a spoonful of olive oil into the bowl, set the “fry” mode and place the chicken pieces into the heated oil. Since today I decided to prepare a lighter, dietary version of this dish, I will not achieve a golden crust when frying; rather, I will simmer it in its own juice.
I cut the onion into thin half rings (you can cut it as you like), finely chop the garlic.
As soon as the meat is lightly fried, I add the onion and garlic and, stirring, simmer together with the chicken fillet for a couple of minutes.
In the meantime, I cut the champignons into quarters, and cut the pumpkin, previously peeled, into pieces approximately the same size as chicken fillet. I put the pumpkin and mushrooms on top, salt and sprinkle with spices.
Pour in the cream and leave to simmer for 20 minutes, resetting the multicooker to the “stew” mode. Not only the sound signal, but also the aromas coming from the kitchen will notify me that the chicken with pumpkin is ready in the slow cooker.
As a rule, I serve the finished dish to the table using boiled rice as a side dish. Bon appetit!
Notes:
Mushrooms in this dish are only an addition (and my daughter loves champignons), so if you decide to stew chicken with pumpkin, but there are no mushrooms in the house, then feel free to cook without them. Cream can be replaced with sour cream, and spices can be used to suit your taste - in a word, experiment for your health!
