Step-by-step recipes for juicy chicken goulash in a slow cooker - classic and quick, with mushrooms and white beans

2018-04-06 Liana Raimanova

Grade
recipe

2178

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

6 gr.

Carbohydrates

5 gr.

114 kcal.

Option 1. Classic recipe for chicken goulash in a slow cooker

Typically, goulash is prepared from pork, beef or lamb in a thick-walled container. But cooking is a place for experimentation, so you can deviate a little from tradition and cook it from chicken in a slow cooker. At the same time, it will turn out no less tasty, juicy and piquant. In addition, such goulash is suitable even for dietary nutrition.

Ingredients:

  • chicken breast - 565 g;
  • onion - 155 g;
  • carrots - 255 g;
  • 85 ml lean oil;
  • 4 bay leaves;
  • salt, black pepper - 55 g each;
  • 65 g flour;
  • tomato paste - 70 g;
  • 4 sprigs of any greenery.

Step-by-step recipe for chicken goulash in a slow cooker

Separate the pulp and cut into medium pieces of arbitrary shape.

Place the meat in the multicooker container, adjust the “frying” option, add oil, and fry until a nice crust appears.

Peel the husks from the onion, chop into cubes and place on top of the meat, stir and fry for 2 minutes.

Peeled and washed carrots are chopped on a fine grater and fried with onions for 7 minutes.

The flour is lightly fried separately in a dry frying pan, cooled and poured into a cup with tomato paste, stirred. Dilute with water and pour into a container with meat and vegetables, throw in bay leaves, switch to the “stew” option.

Simmer with the lid closed for a little less than half an hour.

Insist the goulash on the “warm up” program and serve it with some side dish, for example, mashed potatoes, boiled buckwheat or pasta, sprinkled with fresh herbs.

For flavor, you can squeeze some garlic through the garlic press into the goulash.

Option 2. Quick recipe for chicken goulash in a slow cooker

In this recipe, all vegetables are placed in the container of the device in fried form, this reduces the total cooking time, and the dish turns out much richer and tasty.

Ingredients:

  • 460 g chicken fillet;
  • onions - 2 pcs.;
  • 2 carrots;
  • 75 g tomato paste;
  • black pepper, salt - 25 g each;
  • 85 g spices for chicken;
  • flour - 30 g;
  • 6 sprigs of parsley;
  • refined oil - 80 ml.

How to cook chicken goulash in a slow cooker

Cut the chicken fillet into cubes, place it in the container of the machine, pour in a little water, and boil on the “cooking” mode for 7 minutes.

At the same time, place a clean frying pan on the stove, place peeled and chopped onion on it, and fry over low heat until transparent.

Add peeled and finely grated carrots to the onion and fry for another 7 minutes.

Add tomato paste to the fried vegetables, stir and heat for 4 minutes.

The sautéed vegetables are combined with flour and transferred to the multicooker container with the meat, seasoned with seasoning, pepper, added salt, poured with water until completely covered, and set to “stew” mode for 7 minutes.

Serve hot with any side dish, garnished with parsley leaves.

A less high-calorie option, when the vegetables are not fried separately in oil, but are laid out with the meat, tomato paste is poured in, mixed with flour and diluted with water, seasoned with spices, pepper, salted and simmered until the meat is soft.

Option 3. Chicken goulash in a slow cooker with mushrooms

Another amazing version of chicken goulash in a slow cooker. To prepare it, you need fresh mushrooms (any), which give the dish a delicious aroma, and in combination with sour cream - amazing tenderness and a pleasant milky taste.

Ingredients:

  • chicken legs - 5 pcs.;
  • 2 carrots;
  • fresh mushrooms - 330 g;
  • 2 onions;
  • 70 g tomato paste;
  • 130 g medium fat sour cream;
  • flour - 35 g;
  • 70 ml sunflower oil;
  • red, black pepper, salt - 30 g each;
  • 255 ml water.

Step by step recipe

Mushrooms are freed from contamination using a knife or a special brush, washed, chopped into medium cubes, onions and carrots are peeled, washed, chopped onions with a knife, carrots on a fine grater.

The pulp is separated from the chicken legs and cut into medium pieces.

Pour oil into the multicooker container, add vegetables, and fry on the appropriate program for 6 minutes.

Add meat and mushrooms, switch to the “stew” program and simmer under the lid for a quarter of an hour.

Pour in water, add tomato paste, season with black and red pepper, or any spice if desired, add some salt, mix well and simmer on the same program for about half an hour.

Lastly, add sour cream, previously mixed with flour, and let it simmer a little.

When hot, place the goulash on a plate with a side dish and sprinkle with herbs.

Mushrooms can be added to goulash not only fresh, but also frozen or dried.

Option 4. Chicken goulash in a slow cooker with white beans

You can serve this goulash as an independent dish, garnished with sprigs of herbs, because it contains beans and a variety of vegetables, which act as a side dish.

Ingredients:

  • 600 g chicken pulp;
  • 315 g dry white beans;
  • paprika seasoning - 40 g;
  • 2 onions;
  • tomato paste - 80 g;
  • 55 ml oil for frying;
  • half a teaspoon each of salt and black pepper;
  • 1 handful of chopped dill.

How to cook

A few hours before preparing the dish, the beans are washed, filled with warm water and left to swell.

The peeled onion is cut into cubes, the meat is rinsed, dried on paper napkins, and cut into portions using a knife.

Fry the onion until slightly brown.

Add ground paprika to the onion, add meat, stir everything well and fry until a crust appears on the surface.

Tomato paste is diluted with water and poured into onions and meat, simmered for a quarter of an hour.

Peeled and washed potatoes are cut into cubes.

From the frying pan, transfer everything into the container of the device, add potatoes, beans, pour in a little more water, turn on the “stew” option, time 45 minutes, close the lid and wait for the signal.

Open the lid, take a sample; if the beans are not ready, let them cook for another 10 minutes at the same setting.

You can replace ground paprika with fresh bell pepper; the finished goulash will acquire a more pronounced taste and aroma.

Option 5. Chicken goulash in a slow cooker in the form of a thick soup

Goulash can be prepared not only as a second course in addition to various side dishes, but also as a first course.

Ingredients:

  • 3 chicken breasts;
  • 5 small potato tubers;
  • onion - 155 g;
  • carrots - 200 g;
  • tomatoes - 3 pcs.;
  • 75 ml vegetable oil;
  • 2 bay leaves;
  • 675 l of water;
  • 9 g salt;
  • parsley - 8 sprigs.

Step by step recipe

The breasts are washed, the pulp is separated, cut into medium cubes, placed in the machine’s container, and fried in oil until golden brown.

The washed tomatoes are cut into cubes, the carrots and onions are freed from the husks (peels), chopped into cubes, placed in a container, and fried all together for 9 minutes.

Peel the potatoes, wash them, cut them into cubes, add them to the container, and fry for 6 minutes.

Pour water into the container up to the marked line, throw in a bay leaf and, if desired, various spices for soups, adjust the “first courses” program, set the time to 35 minutes.

Let the dish brew for 15 minutes on the “warm” mode, pour into deep plates, sprinkle with parsley.

If you wish, you can add a little low-fat sour cream when serving.

Option 6. Spicy chicken goulash in a slow cooker

Another option for a simple and quick chicken goulash in a slow cooker. It differs from the others in its rich, pronounced spicy taste and aroma thanks to the various aromatic spices it contains.

Ingredients:

  • 840 g chicken fillet;
  • 6 tomatoes;
  • 35 g each of ginger and garlic paste;
  • 3 bay leaves;
  • 5 cloves;
  • 5 g cardamom;
  • 55 g tomato ketchup;
  • sugar - 30 g;
  • 35 g ground red pepper;
  • 20 g salt;
  • 220 ml water;
  • 70 ml oil for frying;
  • 6 sprigs of dill.

How to cook

The chicken fillet is rinsed, kept on napkins to absorb excess moisture, and cut into cubes.

Place the meat in the multicooker cup, adjust the “frying” option, time 5 minutes, fry until lightly browned, adding oil.

Switch to the “stew” option, add ginger and garlic paste, tomato ketchup, sugar, all spices to the container, add salt, red pepper, add water and simmer under the lid for 1 hour.

Leave the dish for 15 minutes on the “warm” mode, then put it on plates, put boiled rice, buckwheat or pasta next to it, sprinkle with dill.

Ginger and garlic paste can be replaced with ground ginger and garlic cloves.

Cooking time - 35 minutes.

Chicken goulash in the Redmond slow cooker is an excellent dish in every way.

It is very popular, for which there are several reasons: excellent taste, good combination with a variety of side dishes, nutritional value, ease of preparation, the need for a small amount of time, juiciness and tenderness of the meat.

Many models of Redmond multicookers are suitable. An excellent choice would be Redmond RMC-M13, since it has two programs we need - “Frying” and “Stewing”.

Ingredients for making chicken goulash in a Redmond slow cooker

  • Chicken fillet - 400 grams.
  • Carrots - 1 piece.
  • Onion - 1 piece.
  • Large tomato - 1 piece.
  • Vegetable oil - 5 tablespoons.
  • Flour - 2 tablespoons.
  • Garlic - 2 cloves.
  • Pepper, salt - to taste.

Method for preparing chicken goulash in a Redmond slow cooker

1) Rinse the chicken fillet under cold running water. Peel the onion and garlic from the top layer. My tomato. We clean the carrots.

2) Cut the onion with a knife, grate the carrots on a coarse grater. Place these vegetables in the multicooker bowl. Pour in vegetable oil.

3) Turn on the “Frying” program for 15 minutes, using the menu and the “Start” button.

4) Quickly chop the tomato and add it immediately to the fried vegetables.

5) Cut the chicken fillet into small pieces and also add it to the vegetables. We are waiting for the end of the program. Don't forget to stir the ingredients occasionally.

6) Mix 150 milliliters of water and flour together. Pour the solution into the multicooker bowl, then mix the ingredients.

Time: 170 min.

Servings: 6

Difficulty: 3 out of 5

How to cook delicious chicken goulash using a slow cooker

Chicken goulash in a slow cooker is not much different in cooking technology from pork or beef. The main difference is the time; the chicken cooks much faster.

It is worth noting that poultry prepared in this way will be more tender than ungulate meat, and it is also considered a dietary product.

Goulash is best made from chicken fillet. Although any other meaty part is also suitable for such a dish. You can take, for example, legs or thighs.

Goulash is meat in gravy, regardless of whether you choose poultry or beef. But what kind of gravy it will be is up to you to choose.

The vegetables most often included in this dish are carrots and onions, but sometimes the dish is made with the addition of tomatoes or even potatoes. Every housewife keeps in her cookbook several recipes for this wonderful dish for all occasions.

A variety of seasonings are also suitable here; you can make a mixture of your favorite ones. It is clear that salt and black pepper are required ingredients. Chicken goulash in a slow cooker has many different types, I will describe several of them below.

Ingredients:

Cooking technology

Step 1

Wash and peel the carrots. Chop it finely. These can be half rings, straws, or cubes. In general, whatever is more convenient for you. The onion also needs to be peeled and cut in a way convenient for you. It can be cubes, or it can be half rings.

Step 2

Peel and wash the pepper. If you use red pepper, the dish will turn out very bright. Cut it into rings or half rings.

Step 3

The chicken fillet should be thoroughly washed and dried. Cut it into large cubes. Mix them with salt, pepper, flour and place in the multicooker bowl. Then add fried vegetables and bell pepper to them. Carefully pour in the water, and only now comes the turn of the tomato paste and bay leaves.

Step 4

Close the lid and set the “Extinguishing” program. The dish will take two and a half hours to prepare. After the beep sounds, let the food sit for another ten minutes and only then bring it to the table.

Special spices for chicken goulash go well with this dish. You can find them on the shelves of any grocery supermarket.

But many of us like to choose our own seasonings. Then I can suggest using curry, paprika, a mixture of peppers, dried parsley, dill, garlic salt; suneli hops and sumac will also not be superfluous.

But it is best to focus on your taste. If you like garlic, you can squeeze a couple of cloves into the goulash. This will make the aroma of the dish richer and the taste more piquant.

Almost any side dish will suit this dish; it goes well with rice, buckwheat, pasta and mashed potatoes.

If it’s a warm season outside and the refrigerator is full of greens, then chop it finely and be sure to sprinkle it on the food.

Chicken with sour cream

What you need

  • A kilogram of fillet.
  • A teaspoon of ground paprika.
  • A small head of garlic.
  • Spoonful of flour.
  • Onion head.
  • A spoon of vegetable oil.
  • Spoon of Worcestershire sauce.
  • The same amount of cognac.
  • A couple of spoons of ketchup.
  • Spoon of Dijon mustard.
  • The same amount of butter.
  • A glass of tomato puree.
  • One and a half glasses of sour cream.

Cooking technology

Step 1

If there is skin on the breast, it must be removed. Cut the fillet into large pieces.

Pass the garlic through a garlic press. Now salt the meat, add garlic and paprika to it. Take flour and sprinkle the chicken with it.

Step 2

Place both butter and vegetable oil into the multicooker bowl and let them warm up a little in the “Baking” mode. Peel, wash and finely chop the onion. Place it in the “miracle oven” and let it sauté. Then the meat is added to the onion.

It should only brown slightly and then you can add all the other ingredients to the bowl. All that remains is to install the “Stew” program and cook the food for another half hour.

Goulash is a universal dish. It goes well with any side dish; you can serve it with both fresh and pickled vegetables. In general, experiment and enjoy the taste.

Watch another version of this dish in the video below:

Chicken meat is actively used in cooking in various countries. Housewives choose it due to its affordable price, excellent gastronomic qualities and successful combination with other products. The article will tell you how to cook delicious chicken goulash in a slow cooker with aromatic gravy.

About goulash

A thickly basted stew called goulash. Chicken meat is great for preparing this dish for the second course. The treat will be suitable for a meal at any time of the day. Juicy and aromatic meat soaked in sauce is sure to please both adults and children. Beef, veal and pork are also used to prepare goulash, however, chicken fillet has a significant advantage due to its fast cooking time and affordable cost. Moreover, white poultry meat is easier to digest by the body. Apart from the main ingredient and gravy, the recipes include vegetables and various spices.

There is no exact information about when this dish was invented. It is only known that Goulash is of Hungarian origin. Many centuries ago, large metal cauldrons were used to prepare it. Goulash was part of the daily diet of shepherds. Hot meat with gravy warmed them and gave them strength. Since then, the recipe has been changed and adjusted. In addition to the main ingredient, Onions remain a constant component of this dish.


Features of cooking in a multicooker

If you are the happy owner of such a miracle of culinary equipment as a multicooker, then our advice will be useful to you.

  • For goulash, use the “Stew” program; if this mode is not available, select “Frying” or “Baking”.
  • To simplify and speed up cooking, most recipes indicate that the onions are fried along with the meat. Professional chefs strongly recommend preparing these ingredients separately, first frying the meat and then adding the prepared vegetables or onions. It will take more time, but the results will be worth it.
  • Vegetables and root vegetables go well with chicken: tomatoes, potatoes, peppers. You can also add some mushrooms. They only diversify the taste and make the dish more satisfying.
  • Do not forget to use other spices in addition to salt and ground black pepper. Basil, paprika, marjoram or ready-made mixtures of herbs are great.
  • If you want more gravy to come out, add water during cooking. To thicken the sauce, stir in a couple of tablespoons of wheat flour.
  • To diversify the taste of chicken and make it richer and fattier, add a piece of lard during frying.

A salad of fresh vegetables, mashed potatoes or boiled pasta is great as a side dish for the main course.


Popular recipes

Classic goulash with tomato sauce

Required products:

  • chicken fillet – 400-450 grams;
  • carrots and onions (1 piece each);
  • sugar and flour - 1 tablespoon each;
  • drinking water – 30-40 milliliters;
  • shop leaves – 2 pieces;
  • sea ​​or table salt;
  • peppercorns – 5-6 pieces;
  • tomato paste – 2 tablespoons;
  • sunflower oil.


Step-by-step cooking instructions.

  • Peel the onion and cut into small cubes.
  • Grease the thicket of the multicooker with oil, add the onion there and fry it for several minutes in the appropriate mode.
  • After 3-4 minutes, add flour and mix everything thoroughly.
  • We send the peeled and sliced ​​carrots there too.
  • It's time to get to the meat. We cut the fillet into small pieces of equal size. Pour the main ingredient into the slow cooker.
  • We also send peppercorns and bay leaves there.
  • Separately prepare the filling. In a deep container, dilute the paste with water with the addition of salt and sugar (to taste). Pour the resulting mixture over the chicken and vegetables, mixing everything thoroughly again.
  • Having selected the “Stew” mode, close the multicooker and wait 30 minutes. It is better to serve the finished treat hot.


Goulash with mushrooms

Purchase the following products:

  • chicken breast (fillet) – 400 grams;
  • large raw carrots and onions;
  • raw mushrooms – 300 grams (it is advisable to use champignons);
  • tomato paste – 70 grams;
  • wheat flour – 2-3 teaspoons;
  • drinking water - glass;
  • vegetable oil;
  • low-fat sour cream – 150 grams;
  • ground pepper (red or black, optional).


How to prepare the dish?

We thoroughly wash the mushrooms and remove films. We also wash the onions and carrots and peel them. Finely chop the onion and carrots. When chopping vegetables, it is better not to use a grater. It is best to do the work with a knife, since grated carrots are not used to prepare this dish. Mushrooms are chopped coarsely. Cut the chicken into equal cubes. Pour 2 tablespoons of sunflower oil into the multicooker bowl and add the vegetables there. Fry for about 5 minutes.

Then we send the meat to the vat and cook until golden brown in the “Frying” mode. As soon as the container is filled with juice, switch to the “Stew” mode and add mushrooms to the dish. Cook for another 10 minutes. Add water to the vat, adding seasonings and tomato paste to the goulash. If you want more gravy, add more water. Continue to simmer the meat for about 20 minutes. At the last stage, mix the flour with sour cream until smooth and pour it into the multicooker, cook for 10 minutes.

It is advisable to serve the dish with finely chopped herbs.


Poultry in sour cream sauce

What products are needed for the following recipe:

  • poultry meat – 800 grams;
  • low fat sour cream - two tablespoons;
  • bay leaf – 2-3 pieces;
  • two small onions;
  • spices and salt;
  • vegetable oil.


The process looks like this step by step.

  • Cut the fillet into large pieces, rub with spices and cook in a multicooker for 15 minutes in the “Baking” mode with the lid closed.
  • Chop the onion into half rings. After mixing the meat, add the onion and cook for another 15 minutes.
  • After time, add bay leaf and sour cream to the chicken. Change the mode to “Stew” and cook until the meat is tender. It is recommended to serve the dish with boiled or crushed potatoes.


Goulash with beans

List of products:

  • half a kilogram of chicken meat;
  • kilogram of potatoes;
  • 300 grams of beans;
  • two tablespoons of ground paprika and the same amount of tomato paste;
  • large onion;
  • chicken seasonings and salt;
  • sunflower oil.

Cooking process.

  • First you need to prepare the beans. It is filled with clean water and left for about 2 hours at room temperature. Afterwards, the legumes need to be simmered in a slow cooker with the lid closed for about an hour.


  • Meanwhile, peel and finely chop the onion.
  • We wash the chicken under running water and remove excess moisture with thick paper towels or thin fabric.
  • Fry the onion with vegetable oil in a frying pan, adding paprika. After mixing everything, add it to the meat and cook until the chicken has an appetizing crust.
  • Dilute the paste with water (300 milliliters) and pour the sauce over the chicken and onions. Simmer for no more than 15 minutes.
  • Peel the potatoes and cut them into large pieces.
  • As soon as the beans are almost ready, transfer the entire contents of the pan to the slow cooker. Place the potatoes on top of the ingredients.
  • Fill the vat with water until it covers the food. After adding spices and salt, simmer in the same mode for 40-45 minutes.

To learn how to cook chicken goulash in a slow cooker, watch the following video.

03.11.2018

The most delicious, simple and satisfying meat dish that even a housewife with minimal culinary experience can prepare is goulash. Especially if you make it with chicken, because it gets ready very quickly. Its only problem is the need to ensure that it does not dry out during heat treatment, but gravy, which is mandatory for goulash, will prevent this from happening. In addition, if you use a multicooker, the idea is definitely doomed to success.

Some experts classify this dish as a soup, but many still consider it a classic second dish that requires a side dish. Basically, goulash is served with boiled potatoes (often stewed along with meat), buckwheat, rice or noodles. A mandatory step is to simmer the fried pieces of meat in tomato paste or sour cream, which are diluted with water - the amount depends on how much gravy the cook wants. And so that it does not turn into a liquid broth, it is thickened with starch or flour, added at the last stage.

For goulash, it is very important to use exclusively fillet - meat without bones, veins, fat and skin. And also cut it into even squares of relatively small size. But do not forget that when stewing, the meat decreases in volume.

If you don't care about the calorie content of your dishes, you can make goulash more satisfying by using pork fat rather than vegetable oil to fry the chicken. Just remember to remove all the cracklings from the bowl after heating it. As for the recommended set of products, goulash mainly involves the use of onions, tomatoes and bell peppers, although the last 2 components are taken as desired. Carrots are rarely introduced. Much more attention is paid to spices - ground pepper and salt are required, as well as a pinch of paprika. You can also add:

  • caraway;
  • adjika;
  • ground hot pepper;
  • curry;
  • dried garlic.

Pieces of fresh garlic cloves are rarely added to goulash, since its main taste is not savory, but spicy with a slight sweet note. Fresh herbs will also not be superfluous, but the goulash is sprinkled with it only before serving.

Chicken goulash in a slow cooker with noodles: step-by-step recipe

It is not at all necessary to choose between sour cream and tomato paste - a delicious gravy for goulash can be obtained by combining both components. However, try to use the simplest tomato paste here with a minimum of additives, and use sour cream with 10-15% fat content so that it is quite liquid. The recipe for chicken goulash in a slow cooker presented below is basic and allows you to experiment with it as you please.

Ingredients:

  • chicken fillet – 400 g;
  • egg noodles – 300 g;
  • bulb;
  • Bulgarian pepper;
  • tomato paste – 5 table. spoon;
  • sour cream - 4 table. spoons;
  • vegetable oil - for frying;
  • flour - 2 table. spoons;
  • paprika – 1 teaspoon spoon;
  • salt.

Cooking method:

  1. Rinse the chicken fillet and cut into cubes.
  2. Heat a little vegetable oil in the “Baking” pan.
  3. Place the onion cut into small pieces there and let it become transparent. Do not lower the lid.
  4. Add chicken cubes and continue browning on all sides in the same mode.
  5. Wash the pepper and cut into short strips. Add to meat.
  6. Add salt and sprinkle paprika.
  7. Mix sour cream with tomato paste and dilute with a couple of glasses of warm water. Pour it all into the slow cooker.
  8. Place the egg noodles broken in half there, add flour and stir.
  9. Lower the lid, select the “Stew” mode and cook the goulash with noodles for 15 minutes.