Time: 130 min.

Servings: 3-4

Difficulty: 4 out of 5

Chicken gizzards in sour cream with potatoes in a slow cooker

Chicken giblets - and it doesn’t matter whether they are hearts or ventricles (the so-called navels), are distinguished by their high nutritional value, and also contain a storehouse of micro- and macroelements beneficial to humans, necessary for the normal functioning of the body.

And if you prepare dishes with them correctly, as we did today - we’ll make chicken gizzards in a slow cooker, stewed with aromatic potatoes and sour cream sauce, then we assure you that this recipe will become one of your favorites!

Financial costs are minimal, especially since you can use duck gizzards instead of chicken gizzards, or take hearts altogether (and it doesn’t matter whether they’re duck or chicken gizzards, the taste will be approximately the same).

As you can see, the recipe leaves room for imagination. Therefore, we choose which giblets we will cook from - and go ahead, read the photo recipe of the delicious dish.

The specified amount of ingredients will yield 5-6 servings. The energy value of one serving of the dish will be 340 calories.

Step 1

Before you start cooking, you need to clean the chicken navels. As a rule, stores sell offal already cleaned and prepared, but if you are lucky enough to purchase farm products (duck or chicken), you will have to try.

We thoroughly wash the ventricles, cut them in half, and remove the inner film - we don’t need it in the dish.

Peel the onions and cut them in half – today’s recipe does not require thin slicing.
Set aside one half of the onion (it will be needed for further preparation of the dish), cut the second half into two more parts.

Now lay out the ventricles, add chopped onion, spices to taste (our recipe advises adding seasonings for meat - a mixture of peppers, bay leaf and paprika). There is no need to add salt at this stage.

Pour water into the multi-bowl (by the way, if it is hot from the kettle, the cooking process will speed up), approximately 600 milliliters.

Close the bowl of the multi-cooker and cook the stomachs in the multi-cooker on the “Stew” mode for 1 hour.

On a note: if you want to use hearts to create a dish, then in this case it is enough to fry them in the “Baking” mode along with onions.

Step 2

While the chicken or duck gizzards are simmering in the miracle saucepan, let’s proceed with the further preparation of the products. Finely chop the remaining half of the onion, as shown in the photo.

Wash the carrots thoroughly and clean them from dirt, remove the peel, and grate them on a coarse grater.

Let's prepare the sauce in advance: in a deep bowl, mix flour (to avoid lumps, we recommend diluting it with a small amount of warm water), sour cream or cream, as you wish.

Let's add spices, you can add a little dry or freshly chopped herbs - the recipe does not set firm limits at this stage.

On a note: chicken gizzards in a slow cooker, when cooked with sour cream, may become slightly bitter due to the specific taste of sour cream. But don’t rush to throw the recipe aside - half a teaspoon of sugar will save the taste of the dish.

Step 3

An hour has passed? Amazing. Chicken gizzards in a slow cooker are ready for the next step.Carefully remove the navels using a colander and pour the broth into a separate bowl.

The resulting liquid must be filtered. The result will be approximately 250 grams of broth.
Place a vegetable mixture of carrots, peeled and chopped garlic and onions into a multicooker, lightly fry in vegetable oil in the “Baking” or “Frying” mode for 10 minutes.

Now we send the duck navels to them, fill them with strained broth, and again start the “Stewing” program for 1 hour.

Step 4

20 minutes after the multicooker starts cooking, pour in the prepared sauce with sour cream, mix everything carefully using a special spatula.

Now the cooking process can go in two ways, depending on what you want to get - something like a thick stew with potatoes, or steamed potatoes with chicken stomachs. Let's cook together.

If you want a more dietary recipe, then in this case, cut the washed and peeled potatoes into large pieces, put them in a special container for steaming, and place them on top of the giblets. In this case, the multicooker will cook two dishes at once.

If you want a stew, then cut the potatoes a little smaller - as shown in the photo, and put them directly into the bowl of the multi-cooker, mixing with meat and vegetables.

On a note: chicken gizzards with rice in a slow cooker with sour cream also turn out quite tasty. In this case, add 1.5 multi-cups of washed long-grain rice to a miracle saucepan and add salt to taste. If necessary, add hot water so that it barely covers the rice, and cook at the same level.

When serving a finished dish, it is allowed to decorate it with fresh herbs and offer white bread to go with it.

Watch another version of this dish in the video below:

By-products have a relatively low cost, good taste and do not require special culinary skills. Chicken gizzards are healthy, and a slow cooker makes cooking easier.

Cooking in a slow cooker is extremely easy. It is enough to prepare the products, place them in the bowl that comes with the multicooker, and press the button to select the program. In recipes with offal, the most popular programs will be “Stewing” and “Baking”, the latter replacing classic frying in a pan.

The multicooker is functional. Dishes are cooked in it for a relatively long time and “languish” at low temperatures. But it is precisely because of this that the equipment is safe - the body does not heat up, and you can open the lid at any time. Cooking dishes in the device requires a minimal amount of oil, so the food turns out to be dietary.

Chicken offal is easy to cook in this device. This product is low in calories and is quickly absorbed. Contains fiber and keeps the body in good shape all day long. There is ash in the stomachs and it removes toxins from the body.

These by-products give energy, improve appetite, improve the functioning of internal organs, and increase life expectancy, thanks to selenium. The product contains a lot of vitamins, iron, zinc.

However, stomachs contain a lot of cholesterol and excessive consumption of them can lead to the development of heart and vascular diseases. There must be balance in food.

Typically, a multicooker is equipped with the utensils necessary for cooking. When preparing the following dishes, use the factory multicooker bowl, a plastic spatula for mixing, and measure all the liquid using glasses, which should also be included in the kit - the so-called multi-glasses.

Simple recipe

Meat by-products are inexpensive, tasty and do not require special skill in preparation. The gizzards can be stewed and served with any side dish.

Recipe for preparing stomachs step by step:

Before serving directly, the stomachs are sprinkled with herbs, if in season.

Stew delicious offal in sour cream

If gizzards on their own seem like too simple and uninteresting a dish, you can add sour cream. To stew in a slow cooker, you don’t even need any oil; no component will burn because of the water. The taste of the dish will be very interesting and delicate, garlic will add piquancy. Sour cream stomachs are very tasty with boiled rice.

Ingredients:

Chicken stomachs – half a kilogram;
Sour cream - two spoons;
Garlic – four cloves;
Water - three glasses;
Black pepper;
Salt.

Preparation: 1 hour 20 minutes.

Calorie content: 106.7 Kcal per 0.1 kg of dish.

Chicken stomachs in sour cream in a slow cooker are prepared as follows:

The offal is washed with water, cleaned and cut into small pieces;
The garlic is peeled and crushed under pressure;
Place chicken gizzards in a bowl, add garlic, sour cream, salt and pepper. The ingredients are carefully mixed with a plastic spatula;
Next, they are filled with water and the “Quenching” mode is set for 60 minutes.

Stomachs with buckwheat garnish

Buckwheat contains a lot of vitamins, it cooks quickly and is very filling. It contains few calories, but it contains selenium, titanium and strontium - microelements that are not found in other grains and cereals. And buckwheat is delicious with chicken stomachs.

Ingredients:

Chicken stomachs – five hundred grams;
Onion - one large onion;
Carrots - one piece;
Buckwheat – two glasses;
Oil – one tablespoon;
Black pepper;
Water – half a liter;
Salt;
Spices.

Preparation: 1 hour 20 minutes.

Calorie content: 95 Kcal per 0.1 kg of dish

Stewed chicken gizzards with buckwheat in a slow cooker are prepared as follows:

The stomachs are cleaned, washed and cut. The prepared pieces are left in water for 20 minutes, then washed again;
The onion is first peeled and then cut into half rings. Grate carrots on a grater with large perforations;
Place butter and vegetable oil in the bowl of the machine. In this recipe they are used to enrich the taste and avoid burning;
The stomachs and vegetables are also put in, salt and spices are added. Leave in the “Baking” mode for 20 minutes;
After this, washed buckwheat is added to the stomachs, mixed and filled with water. Everything is almost ready for the last stage. In the “Buckwheat” mode, or if there is none, then in the “Stew” mode, the dish is cooked for another 45 minutes.

Mushrooms with ventricles in a slow cooker

Of all the mushrooms, champignons are the most accessible. They are sold in all supermarkets and markets. Champignons are low in calories, cook quickly, contain many vitamins, minerals, proteins and pantothenic acid - it helps relieve fatigue.

Ingredients:

Champignons - four hundred and fifty grams;
Onions - two pieces;
Sour cream – two hundred grams;
Boiled water - half a glass;
Large carrots - one piece;
Black pepper;
Salt;
Spices.

Preparation: 1 hour 30 minutes.

Calorie content: 69 Kcal per 0.1 kg of dish

How to cook chicken gizzards with mushrooms in a slow cooker:

Mushrooms and offal are cooked at different times. Therefore, you won’t be able to cook everything at once in a slow cooker and will have to use one pan on a regular stove;
The stomachs are cleaned, washed, cut into strips. They are placed in an ordinary saucepan, or in a container for cooking in a multicooker, and cooked on a medium-high burner until all other ingredients are ready. Just put the gizzards on the fire and continue cooking;
Cut the onion as finely as possible. Carrots should be grated on a medium-sized grater. Vegetables are placed in a bowl, pre-greased with oil, and fried in the “Baking” mode. Pre-frying time is 10-15 minutes;
The mushrooms are washed and then cut into medium-sized slices;
Stomachs, mushrooms, sour cream, spices, and salt are added to the bowl. Add water;
The dish is cooked for another hour in the “Stew” mode.

Chicken gizzards with potato garnish

Ingredients:

Chicken stomachs - five hundred grams;
Potatoes - five to seven pieces;
Onions - two pieces;
Large carrots - two pieces;
Boiled water - three glasses;
Black pepper;
Salt;
Spices.

Preparation: 1 hour 30 minutes.

Calorie content: 98.5 Kcal per 0.1 kg of dish

Chicken stomachs with potatoes in a slow cooker should be prepared as follows:

Potato tubers are peeled, washed and cut into cubes. Do the same with chicken by-products;
Vegetables are being prepared. The onion is peeled and chopped. The carrots are washed, peeled and grated or cut into strips;
The bowl is greased with oil. After this, onions and carrots are placed on it. Frying occurs in the “Baking” mode;
Then potatoes, spices, salt are placed in the pan and filled with water;
Then you need to set the “Quenching” mode for one hour.

Universal side dish

You can solve the problem with the side dish simply and elegantly - stew the vegetables. You can immediately add chicken gizzards to the dish.

Ingredients:

Chicken by-products – five hundred grams;
Zucchini, eggplant, carrots, sweet peppers, onions - all one piece each.
Boiled water - three glasses (or more);
Salt, pepper, spices.

Preparation: 1 hour 30 minutes.

Calorie content: 70 Kcal per 0.1 kg per dish.

Preparation:

Prepared, cleaned by-products are cut;
Vegetables are also prepared - washed, peeled and cut into cubes;
All products are placed in the bowl of the device, filled with water, and covered with spices and salt. Simmer for one hour.

Bon appetit!

Useful ideas

Cooking chicken gizzards in a slow cooker is easy. Most of the time spent working in the kitchen comes down to preparing food: peeling, cutting, conjuring with spices.

In order for the device to serve for a long time, try:

Use only a clean, dry bowl;
Stir food with a factory-made plastic spoon so as not to damage the non-stick surface of the cookware;
Rinse all condensate collection containers;
Do not keep prepared foods in the “warm” mode for a long time.

Chicken gizzards and a slow cooker go together perfectly, forming a duet within the framework of simplicity, convenience and taste. Stewed offal is complemented with side dishes of cereals (buckwheat, rice), pasta, and baked vegetables. The finished offal dish looks great sprinkled with fresh herbs, sour cream and adjika.

Time: 120 min.

Servings: 2-3

Difficulty: 4 out of 5

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

Chicken gizzard is an amazing offal that can be used to prepare many different dishes. It is worth noting that the taste of this product can be compared with beef, only its cost is much lower. The cooking process will be greatly simplified if you stew chicken gizzards in a Redmond multicooker and choose a proven recipe. The result of your culinary efforts will exceed all your expectations.

Most housewives treat this by-product with disdain, because very often the preparation of chicken gizzards causes many difficulties. It is worth considering that this product is not only very healthy, but also low-calorie, it can undoubtedly be included in any diet.

Cooking chicken gizzards 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 should learn some of the intricacies of preparing a delicious second course.

Before cooking chicken stomachs, you need to rinse them thoroughly under running water and remove the yellowish film from the inside.
You will be able to create a complete second course if you use chicken gizzards with vegetables or wheat, buckwheat or rice. Thanks to this, you will get your “signature” recipe.
In Redmond multicookers, you can cook a dish in several modes, depending on the model of kitchen appliance; the following programs are often used: “Stewing,” “Rice/Grains,” or “Multicook.”
It is necessary to cut the offal before stewing, because this is the only way they will reach full readiness within the time programmed by the multicooker.
It is recommended to cook chicken gizzards for at least 1 hour; it is best when the dish is stewed for 1.5 hours.
The second dish will turn out tastier if you cook all its ingredients in butter or ghee, although these components may not be taken into account by the recipe you choose. A creamy vegetable mixture (spread) is also suitable for this purpose.
Give preference to chilled offal, since after defrosting the ventricles become very hard, which undoubtedly negatively affects the taste of the finished product.
The dish will become much more flavorful if you use peppercorns and bay leaves.
It is better to use fresh herbs at the final stage of cooking; they will add bright, fresh notes.

Now you should 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 approximately 1.5 hours. After the specified time has passed, drain the water from the ventricles and cut them into oblong pieces.

Step 3

Cut the peeled onion into large cubes.

Step 4

Grind the carrots using a fine grater.

Step 5

Pour a little refined oil into the bottom of the multi-cooker bowl and transfer the previously prepared products.

Step 6

Select the “Baking” or “Stewing” program, fry the vegetables with gizzards for 20 minutes. After completing the regime, add salt, necessary seasonings, as well as full-fat sour cream.

Step 7

Select the “Stew” mode, then cook the dish for 1.5-2 hours.

Step 8

In 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 begin arranging it on plates.

Chicken is a fairly frequent guest on our tables, in fact, as are chicken by-products.

Chicken giblets, whether chicken liver, heart or gizzards, are a fairly satisfying protein product. They can be cooked separately as an independent dish, added to salads, prepared into pates, or cooked into delicious first courses. And what tender kebabs can be made from offal. This is a glutton!

So today I decided to bring to your attention a very simple recipe for simultaneously cooking chicken gizzards with a side dish of potatoes in a slow cooker.

potato stew recipe

Dishes in a slow cooker come out like they came out of a Russian oven, rich and simmered. Moreover, the products can be loaded without interfering with the cooking process at all.

For this dish I needed the following ingredients

Ingredients:

Chicken gizzards – 1 kg. 200 gr.,
Onions – 3 pcs.,
Carrots – 2 pcs.,
Garlic – 2 cloves,
Potatoes 1 – 1.5 kg,
Seasoning – 1 tsp. (I used curry powder)
Salt and pepper - to taste,
Greens (parsley) – 1 bunch,
Vegetable oil – 50 ml,
Water (or any broth) – 300-500 ml.
Fresh herbs - to decorate the finished dish (optional).

Cooking process:

Wash the cut chicken stomachs (navels) thoroughly, removing the rough skin, if any.

Then cut into pieces or, if desired, place whole in the bowl. Turn on the multicooker, select the “Baking” mode, pour vegetable (or olive) oil into the bowl, and heat it up.

By default, the Panasonic multicooker screen displays a cooking duration of 40 minutes; this will be enough for us to fry offal, since the temperature in this mode is about 160-180 degrees. In other models of multicookers, you can use the “Frying” mode for quick frying.

Place the prepared ones in a bowl and fry with the lid open, stirring occasionally so that they are cooked on all sides.

After 5-7 minutes, put chopped onions and carrots into the bowl.

Sprinkle the stomachs with seasoning of your choice. I used curry, it’s great for cooking poultry, which means it’s also good for chicken giblets. You can use any all-purpose seasoning if you wish.

Let the stomachs and vegetables cook together a little so that they exchange flavors and juices.

Meanwhile, chop the peeled potatoes. I like to cut the potato tubers into cubes.

When the time for frying the ventricles has come to an end (5 minutes are displayed on the multicooker screen), place the prepared potatoes in the multicooker bowl. Place chopped garlic on top of the potatoes. Salt and pepper the potatoes and gizzards to taste, add water (or any broth).

Chop fresh herbs, add to potatoes and mix thoroughly.

My family likes the potatoes to have broth and not dry, so I pour water on top of the potatoes 2 fingers higher.

At this moment the “Baking” mode has come to an end, we switch the multicooker to the “Pilaf” mode (this program is automatic, it will turn off when most of the liquid has evaporated) or to the “Stewing” mode for 1 hour 30 minutes. This will be quite enough. What I like about the “Pilaf” program is that the bottom of the potatoes turns out slightly fried.

We close the lid of the multicooker and go about our business.

When the stomachs in the multicooker are ready, it will notify us of readiness with a signal and switch to the mode of keeping the finished dish warm.

It turns out to be a very tasty homemade dish of chicken giblets; curry seasoning gives it a subtle oriental aroma.

Bon appetit and good recipes!

Many housewives do not like chicken by-products because of their unaesthetic appearance and the complexity of the cooking process. I would like to immediately note that chicken giblets are very healthy and low-calorie, and this allows you to include them in the diet. In fact, from ordinary chicken stomachs you can make a very tasty and tender dish with creamy or sour cream sauce. Would you like to try it?

We will help you cook chicken gizzards in a slow cooker very quickly and without any hassle.

How to cook chicken gizzards in a slow cooker: culinary tips

Chicken giblets go well with various gravies and side dishes. If anyone told you that it is impossible to spoil stewed chicken gizzards in a slow cooker, we hasten to immediately refute this version. If stewed incorrectly, gizzards can taste like stretchy rubber.

But if you take into account the advice of experienced chefs, then chicken gizzards stewed in a slow cooker will turn out soft and tasty:

before preparing chicken gizzards, they must first be thoroughly soaked in cold (preferably boiled) water;
if you want to prepare a complete second course, then combine chicken gizzards with any cereals or vegetables;
It is better to cook chicken gizzards in the Polaris multicooker using two program modes: “Frying” - for sautéing vegetables, and “Stewing” - for bringing chicken offal to full readiness;
if you don’t know how to cook chicken gizzards in a Redmond multicooker, then look through the recipe book that comes with this kitchen appliance: usually use the “Rice-Grains”, “Multicook” or “Stew” program modes;
the stomachs must be thoroughly washed and cut into relatively small pieces so that they are better fried;
The duration of cooking chicken offal should not be less than 1 hour; ideally, stew the gizzards for 1.5 hours;
chicken gizzards go well with various seasonings and sauces;
The finished dish can be decorated with vegetables or fresh herbs.

Soft and tender ventricles in sour cream

Soft, tender and juicy chicken gizzards can be cooked in a slow cooker without much effort. Haven't you cooked chicken by-products yet? It's time to try it and surprise your household. Believe me, even a very whimsical child will happily eat the dish offered, and a true gourmet will appreciate your skill.

Compound:

onion;
carrot;
sour cream - 2 tbsp. l.;
garlic cloves;
a little vegetable oil;
water - ½ measuring cup;
salt;
pepper mixture;
seasonings

Preparation:

Read also:

Offal with potatoes - light dinner

If you want to prepare a full-fledged second course, then try stewing chicken gizzards along with potatoes. You can add any seasonings and sauces to suit your taste. Chicken stomachs with cabbage are prepared in the same way in a slow cooker.

Compound:

chicken by-products (stomachs);
potato;
sunflower oil;
salt;
seasonings;
water - ½ measuring cup;
onion.

Preparation:

Rinse the chicken stomachs thoroughly, peel and soak in water for about 1 hour.
Peel the potatoes, rinse and cut into portions.
Place chopped chicken gizzards into the multicooker container.
Set the “Baking” program mode and fry the chicken by-products for 40-45 minutes.
Peel and chop the onion.
At the end of the program mode, place the potatoes and onions into the multicooker container. Add table salt, seasonings and a little purified or boiled water.
Mix all ingredients thoroughly until the potatoes are at the bottom of the container.
Set the “Stew” or “Multi-cook” program mode and continue cooking the second dish for 1 hour.
Chicken gizzards stewed with potatoes are best served hot with fresh herbs or sauce.

Pilaf with chicken stomachs

It turns out that pilaf can be cooked not only with lamb, pork or beef, but also with chicken offal. Many housewives have already tried the recipe for this dish and were satisfied with the result. Chicken stomachs with rice in a slow cooker acquire an extraordinary taste, as if you were cooking pilaf in a cauldron over an open fire. If your household doesn’t like rice, then by analogy you can cook chicken gizzards with buckwheat in a slow cooker.

Compound:

polished (parboiled) rice;
chicken gizzards;
salt;
seasonings;
sunflower oil;
carrot;
onion;
garlic cloves;
purified or boiled water.

Preparation:

Offal stewed with vegetables in a slow cooker

There are many options for cooking chicken offal in a slow cooker with vegetables. You can use any seasonal fresh or frozen vegetables. Chicken gizzards with zucchini in a slow cooker have gained great recognition and popularity among housewives.

Compound:

zucchini;
onion;
chicken gizzards;
salt;
seasonings;
carrot;
broccoli;
sunflower oil;
water.

Preparation:

Rinse the chicken stomachs thoroughly, then clean and soak in boiled cool water for an hour and a half.
Peel and wash all vegetables. Cut carrots and zucchini into rings.
Chop the onion into half rings or small cubes.
Pour a little sunflower oil into the multicooker container and place the chicken stomachs.
Set the “Multi-cook” or “Frying” program mode and cook the chicken gizzards for 40-45 minutes, stirring them constantly.
Then add chopped vegetables to the container and pour in a little purified water.
Mix everything well.
Set the “Stew” program and cook chicken gizzards with vegetables for 40 minutes.
After the time has passed, divide the cooked chicken gizzards into portions and garnish with finely chopped herbs, preferably cilantro or parsley.