Recipe for chicken legs in a Redmond slow cooker. Chicken legs in a slow cooker - recipes with photos. How to cook stewed or fried chicken drumsticks in a slow cooker

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Stewed chicken drumstick in a slow cooker according to this recipe turns out very tender, tasty and aromatic! We will need the minimum ingredients and the most affordable ones, and the result is very worthy. If desired, the chicken drumstick can be replaced with any other part of the chicken, such as wings or thighs. In any case, the delicious chicken will not leave anyone indifferent! Despite the fact that the recipe is time-saving and quite budget-friendly, you can safely serve chicken not only on an everyday table, but also on a holiday one! Thanks to the slow cooker, the meat is extremely tender and literally falls off the bone! Overall, the dish is juicy, aromatic and tasty, and goes well with any side dish! I recommend trying it!

Ingredients:

chicken drumstick – 5 pcs.
mayonnaise – 2 tbsp. spoons.
ketchup – 2 tbsp. spoons.
garlic – 2 cloves.
water – 100 ml.
salt - to taste.
spices - to taste.

Number of servings: 5.

How to cook delicious chicken drumstick in a slow cooker:

Rinse the drumstick under running water, dry with a paper towel and place in any bowl. I prefer to immediately marinate the chicken in the multicooker bowl in which it will be cooked later.

Prepare the marinade sauce. To do this, combine mayonnaise and ketchup in equal proportions. Add chopped garlic with a knife, or pass it through a garlic press.

Stir and add the sauce to the drumsticks. Add salt and favorite spices here to taste. I have ready-made spices especially for chicken, which include paprika, coriander, black and red pepper, turmeric, nutmeg, ginger, fenugreek, basil and marjoram.

Mix everything thoroughly, rubbing the sauce and spices into the meat and leave the drumstick to marinate for at least 30 minutes. If there is absolutely no time, then you can proceed to the next step immediately.

Add a small amount of water or broth to the marinated shin, depending on the desired amount of sauce. I add no more than 100 ml.

Set the “Stew” mode and cook the drumstick for exactly one hour. I use the “Multi-cook” function by setting the temperature to 100*C. If you have a larger amount of chicken, it is advisable to increase the time.

You can check readiness by piercing the meat with a knife; if no reddish liquid comes out, then the drumstick is ready.

Serve the stewed shin with a delicious sauce. Suitable side dishes include mashed potatoes, rice, buckwheat or. Tender, juicy and tasty meat will certainly please your loved ones!

Treat yourself to this simple and delicious dish! Bon appetit!!!

Multicooker POLARIS PMC 0511 AD. Power 650 W.

Best regards, Oksana Chaban.

Chicken legs in a slow cooker are the basis of hundreds of recipes, which all help out the housewife during a total lack of time. All products for such dishes are accessible, familiar and do not require complex processing, and the chicken legs themselves can be combined with almost any ingredient. You can cook them with cereals or pasta, with or without gravy, in a marinade or sauce, and complement the dish with vegetables and even fruits! At the same time, thanks to the multicooker, you can be sure of the ideal result without frequent visits to the kitchen.

Chicken legs in a slow cooker are fried, stewed, boiled, baked or steamed. This means that absolutely any recipe can be adapted for this kitchen assistant. Modern housewives most often cook chicken legs in a slow cooker immediately along with a side dish. This is a great time saver. You can add any and all cereals, potatoes, vegetables, pasta or mushrooms to the meat.

Chicken legs in a slow cooker turn out especially tasty if they are kept in a marinade before cooking. This usually takes no more than 30 minutes. The composition includes various spices, mayonnaise, garlic, honey, soy sauce, ketchup, etc. The excess marinade makes a delicious gravy, and the meat itself becomes more tender and aromatic.

To cook chicken legs in a multicooker, almost all available modes are used - the choice depends solely on the desired result. With “Frying” or “Baking” the legs turn out rosy, with “Stewing” they become softer and juicier, and the “Pilaf” or “Grain” programs allow you to focus on the side dish, which is soaked in meat juice and turns into a crumbly delicacy.

Who doesn't love fragrant potatoes with thick meat gravy? This recipe will yield one of the varieties of such a dish. At the same time, it will be complemented by tasty and tender chicken legs. They can be added to the slow cooker directly from frozen! If you want the gravy to remain more liquid, it is better to carry out the entire cooking process in the “Stew” mode. But with the help of “Baking” the sauce will thicken, so everyone can choose their favorite version of this treat.

Ingredients:

6 chicken legs;
9 potatoes;
2 carrots;
150 g mayonnaise;
4 cloves of garlic;
150 g ketchup;
2 tbsp. l. vegetable oil;
1 bunch of greens;
150 g hard cheese;
Salt pepper.

Cooking method:

Peel the potatoes and carrots, cut them into large slices.
Wash the chicken legs and place in a multicooker bowl greased with vegetable oil.
Place potatoes and carrots mixed on top of the chicken.
Pour ketchup and mayonnaise into a blender bowl, add garlic, herbs and hard cheese.
Grind everything until smooth, then pour the sauce over the vegetables and chicken legs.
Close the multicooker lid, select the “Stew” or “Pilaf” mode and set the timer for 40 minutes.
After this time, cook the chicken legs in the multicooker for another 40 minutes in the “Baking” mode.

Interesting from the network

This recipe will make Chinese-style fluffy rice porridge. A piquant sweet and salty sauce will add a special touch to the dish and turn simple ingredients into an interesting and very tasty dish. If necessary, you can take dried ginger, and replace sesame oil with olive or sunflower oil. You can keep the chicken legs in the marinade from the suggested ingredients for 20-30 minutes before starting cooking in the slow cooker. For greens, it is recommended to give preference to green onions.

Ingredients:

500 g chicken legs;
2 cups rice;
3 cloves of garlic;
1 tsp. honey;
1 tsp. grated ginger;
4 tbsp. l. soy sauce;
2 tbsp. l. sesame oil;
Greenery;
Salt pepper.

Cooking method:

Rinse and dry the chicken legs thoroughly.
Grease the multicooker bowl with sesame oil, place the legs on the bottom, pour soy sauce over them.
Add ginger and pressed garlic, as well as honey and chopped herbs.
Salt and pepper the chicken legs to taste.
Mix all ingredients well inside the multicooker.
Rinse the rice in several waters, pour it over the chicken legs, and smooth it out.
Pour 4 cups of clean water into the multicooker and close the lid.
Cook chicken legs with rice in a multicooker in the “Pilaf” mode for exactly as long as specified in the program.

Pasta can be cooked in a slow cooker along with chicken legs, like any other side dish. You don't need any special skills or special products for this. At the same time, you can constantly change the appearance of the dish simply by choosing other types of pasta. After adding the side dish, it is better to adjust the cooking time yourself, simply checking the pasta for softness after 10 and 15 minutes. Everything will depend solely on their variety.

Ingredients:

800 g chicken legs;
3 tbsp. l. sour cream;
4 handfuls of pasta;
1 onion;
100 g hard cheese;
3 tbsp. l. vegetable oil;
2 tsp. chicken seasonings;
Salt pepper.

Cooking method:

Finely chop the onion and grease the multicooker with vegetable oil.
Wash the chicken legs, mix them with onions, sour cream and your favorite spices.
Leave the chicken legs in the marinade for 10 minutes, then transfer them to the slow cooker.
Fry the chicken with onions for 30 minutes in the “Baking” mode, stirring occasionally.
Add pasta to the slow cooker and mix everything so that most of the chicken is on top and the pasta is on the bottom.
Pour water over the pasta to cover it slightly and continue cooking in the same mode with the lid closed for another 20 minutes.

Now you know how to cook chicken legs stewed in a slow cooker according to a recipe with a photo. Bon appetit!

Chicken legs in a slow cooker will find many admirers among modern housewives, because this is one of the simplest, but no less satisfying and tasty dishes for a family dinner. Even a novice cook can easily figure out how to cook chicken legs in a slow cooker, and the following tips will help improve their skills:
If you want chicken legs in a slow cooker to turn out golden brown, fry them in a bowl separately from the other ingredients for at least 10-15 minutes, turning occasionally. After this, you can start cooking in the desired mode and fill the saucepan with any ingredients;

The main key to the success of your dish will be the choice of legs themselves. Be sure to look at their skin, joints, and meat. All of them should be light, without spots and not weathered. There should also be no specific odors present;

It’s not at all difficult to add a spicy note to chicken legs in a slow cooker - just buy ready-made seasoning specifically for this part of the chicken in the store in advance. Nowadays there are a whole lot of them on sale, and usually the composition is very spicy, ideal for the legs;

Add more fresh vegetables to the chicken legs in the slow cooker, then the meat itself will be more juicy and tender. Also suitable for this purpose are sauces based on tomato paste, sour cream, mayonnaise or cream;

If you strictly adhere to the rules of a healthy diet, before baking chicken legs in a slow cooker, be sure to remove the skin from them - it is believed that it contains many harmful substances.

I used to be cool about chicken legs - for some reason they turned out a little tough, but when a multicooker appeared in my house, I changed my attitude. I don’t know what’s so magical happening inside the device, but in fact, chicken legs in the Redmond multicooker turn out so tender that the meat can be easily separated with a fork, you don’t even have to gnaw off the bones. I am also very happy that children like these legs. And they often ask me to cook chicken legs. I have several recipes for the slow cooker. Everything is delicious. So choose any one and start cooking without any doubt.

Chicken legs with crispy crust in a slow cooker

Any housewife knows how easy it is to cook chicken legs with a crispy crust in a slow cooker - it takes 20 minutes, don’t skimp on the oil and a golden crust is guaranteed. I'll tell you how to cheat - get a crispy crust without a huge amount of oil. Of course, it won’t be possible to do without it completely, but in this recipe we will try to cause minimal harm to the figure while obtaining maximum pleasure from the taste.

So, to cook chicken legs with a crispy crust in a slow cooker we will need:

Chicken drumsticks - 8 pieces, usually that’s how much in one tray in the store.
Garlic - 5 cloves.
Soy sauce - 50 milliliters.
Vegetable oil - 20 milliliters.
Salt and pepper to taste.
Spices - to taste, the recipe will use: adjika, paprika, rosemary, cumin, thyme. You can just use the chicken mixture.

Cooking step by step

1. Wash the chicken legs under running water and dry thoroughly with a paper towel.

2. Press, three or chop the garlic.

3. In a bowl, mix 50 milliliters of soy sauce with the spices of your choice, I generously sprinkle everything with paprika, more carefully adding the rest - rosemary, cumin, thyme and adjika. Add salt, pepper (you can use a mixture of peppers, it will turn out great) and chopped garlic.

4. Dip the legs into the resulting marinade, rub on all sides and be patient - on average, 30 minutes will be enough, the time can be adjusted depending on need: reduce to 20 minutes or increase to an hour to make the meat even more tender.

5. Turn on the multicooker - I don’t have a “frying” mode, so I use “baking” - after a couple of minutes, pour in the oil, after a few more, after it has warmed up, put our marinated legs on the bottom of the bowl. You need to fry for 10 minutes on one side and the other.

6. Attention, now you will learn a secret! To get a crispy crust, do not close the lid - this way excess moisture and meat juice will evaporate, and our goal will be achieved - a beautiful, golden crust on the outside and tender meat from the marinade on the inside.

7. Bon appetit!

Chicken legs in soy-mustard sauce in a slow cooker

When it comes to how to make chicken tastier, I tell everyone how to cook chicken drumsticks in a slow cooker according to my favorite recipe. Why shins? The thing is that I like them the most. During my childhood, when chickens were only sold whole, there was a real struggle for chicken legs. Nourishing, low-fat with a delicious, fragrant crust. Of course, in a frying pan, chicken drumsticks turn out more fried, but in a slow cooker they come out soft and juicy. And I will teach you how to make sure that the legs retain their shape, but do not stick to the bowl.

It will take us a total of 2 hours to prepare chicken legs in a slow cooker, the number of servings is 4.

Ingredients:

Chicken legs – 6 pieces
Onions – 2 pieces
Garlic – 3 cloves
Soy sauce – 70 milliliters
French mustard beans – 1 heaped teaspoon
Saffron, dried rosemary, thyme - to taste
Olive oil – 1 tablespoon.

Preparation:

Let me make a reservation right away that this recipe can be used to prepare not only chicken drumsticks, but also wings. This time I had a couple left over - and I put them in the slow cooker along with the legs. So, let's start by washing the chicken.

Prepare the marinade. Pour soy sauce into a bowl. Olive oil, add saffron, rosemary and thyme, add a spoonful of French mustard grains. Stir and the marinade is ready.

Pour the marinade into a deep bowl where we will marinate the chicken drumsticks. Cut the onion into half rings, chop the garlic using a garlic press or just finely chop it with a knife. Add onion and garlic to the marinade bowl.

Place the chicken in the marinade, mix with your hands, rubbing the marinade into the chicken meat, under the skin. You can add some salt, but soy sauce is already salty.

We put the chicken in the refrigerator, it is advisable to marinate overnight, if you don’t have time, then an hour will be enough.

Place the chicken with the marinade in the multicooker bowl. (I have a Phillips HD3039 multicooker.)

Turn on the “Stew/Stew” mode, cooking time – 45 minutes. You can open and turn the chicken parts over once during the process.

After the time has passed, switch to the “Baking” mode and let the chicken fry for 5 minutes, there will be a beautiful crust.

We place the chicken drumsticks on a dish; the side dish can be any - rice, buckwheat, mashed potatoes with celery, to your taste. Chicken in this marinade turns out juicy, soft, aromatic, saffron adds a new, interesting taste to chicken meat. Prepare wonderful, simple meals for the whole family using a slow cooker and your life will be easier.

Chicken legs with sour cream and mushrooms in a slow cooker

Chicken legs with sour cream in a slow cooker is a simple dish only at first glance. It can become a real culinary holiday if you take traditional recipes of Russian cuisine as a basis.

Ingredients:

5-6 chicken legs,
2 medium sized onions
1 small carrot
A piece of celery root (50 grams),
Dried roots - 1 dessert spoon,
Fresh mushrooms – 400 grams (frozen – 200 grams),
Water - half a glass

For the sauce:

500 g sour cream,
2 teaspoons starch,
Glass of water,
1 processed cheese,
Salt to taste

How to cook:

We start everything in the standard way: remove excess fat from the chicken legs, cut the legs into joints, wash them, and dry them. There should be enough chicken pieces to fit in one layer at the bottom of the multicooker bowl.

In a couple of tablespoons of vegetable oil on the Fry mode, fry the chicken on both sides until golden brown. Move the legs to the side. In their place, pour finely chopped onions (2 medium onions), carrots (one piece), a piece of celery root (about half the size of a carrot), a dessert spoon of dry white roots. While the vegetables are fried until lightly browned, prepare the flavoring additive - mushrooms.

In traditional Russian cuisine, the combination of meat, mushrooms and sour cream is not even a classic, but a downright sacred trinity! Any mushrooms will do: fresh, dried, frozen; You need very little of them, just to create a flavor accent. You will need literally a handful of dried ones; they will need to be washed, soaked and used together with the water in which they were soaked. Let's take 200 grams of frozen, one and a half times more fresh (taking into account boiling).

When the vegetables are browned, add the mushrooms to the slow cooker, add the soaking water or half a glass of boiling water, and switch to the Stew mode for half an hour. We don’t add salt or pepper to anything yet!

Now let's get ready for the sour cream sauce. Our ancestors in their traditional recipes used the same traditional village sour cream: fatty, dense, sweet. In the fight against excess weight and cholesterol, we make do with industrially produced products: liquid, low-fat, sour, and flaking during heat treatment.

How can you make a smooth, velvety sauce with such starting materials? Processed cheese and ordinary starch will help us.

Shake 2 teaspoons of starch in a glass of cold water, add finely chopped processed cheese, a jar of 10-15% sour cream (450-500 g), salt, and we can add herbs typical of Russian cuisine (thyme or parsley). Using a blender, we turn this mixture into a homogeneous mass of approximately kefir consistency.

When heated, starch will cause the sauce to thicken, while processed cheese will give it a velvety consistency and a creamy sweetness to the taste.

We perform the next operation quickly but carefully; the appearance of the future sauce depends on this.

Using a spatula with a long handle, push the pieces of chicken aside, and begin pouring the sour cream, starch, and cheese mixture into the freed space in a thin stream with constant stirring. During this time, the multicooker continues to operate in the Extinguishing mode. Literally before our eyes, the liquid will set, acquire thickness and smoothness. Continue stirring until the sauce begins to bubble, wait just a couple more minutes and bring the dish to taste.

If necessary, compensate for the excess acidity of sour cream by adding sugar. Check for salt: the sauce should be a little salty, because we did not salt the meat, mushrooms and vegetables, they will take away the excess salt. Among the spices, we add only ground black pepper, bay leaf, and dill, which are traditional for Russian cuisine.

Close the lid, switch the multicooker to the Warm mode and let the almost finished dish simmer for another 20 minutes so that all the tastes and aromas are combined and balanced.

Serve chicken legs with sour cream and mushroom sauce with a traditional side dish for such dishes - crumbly buckwheat. Sprinkle thinly sliced green onions on top. You can add a little dill and parsley.

Chicken dishes are tasty and satisfying, and the carcass is quite inexpensive. Cutlets and chops can be made from fillets, but what about using the legs? It's very simple - cook stewed chicken legs in a slow cooker. Thanks to a modern kitchen assistant, the dish is prepared quickly and without unnecessary hassle.

To give your stewed drumsticks a special piquant flavor, use chicken seasoning. Appetizing chicken legs can be served with almost any side dish: mashed potatoes, pasta or stewed vegetables. Surprise your family with a simple but at the same time original dish. Cook with pleasure, thanks to the slow cooker the stewed legs will turn out very juicy.

Taste Info Poultry main courses

Ingredients

chicken legs – 5-7 pcs.;
refined oil – 35 ml;
onion – 1 pc.;
seasoning for meat – 10 g;
parsley, dill - to your own taste.

How to cook stewed chicken legs in a slow cooker

First you need to prepare the chicken drumsticks. Rinse them thoroughly under running water, then dry using a paper towel. Place the legs in a bowl and add the required amount of seasoning to the meat, mix everything thoroughly.

On the multicooker panel, select the “Frying” mode, heat the surface, pour in refined oil. Then place the drumsticks on the bottom of the bowl, fry them for 10 minutes, an appetizing golden brown crust should form.

Peel the onion, cut into half rings and add to the chicken. Pour in a small amount of water, as the liquid will evaporate rapidly during simmering.

Now you can begin the final stage of preparation. Close the multicooker, set the “Stew” program for 30 minutes. After completing the mode, you can open the lid and check the readiness of the chicken. To do this, pierce the drumstick with a knife; clear juice should flow out. Add some chopped herbs.

On a note: Instead of fresh herbs, you can use frozen or dried ones, the taste of the dish will not change in any way.

Stewed chicken drumsticks in a slow cooker are ready. Serve with mashed potatoes and fresh vegetables.

The dish looks very appetizing. Your family will be delighted with these stewed chicken legs. Homemade tomato or sour cream sauce will complement the taste of meat.

Cooking tips

To help the meat quickly absorb the aroma of spices, make not too deep punctures in the legs, and then rub the legs thoroughly with spices.
Garlic gives the dish a special aroma; chop it using a press and then add it to the spices.
To make the dish dietary, remove the skin from the legs before stewing.
Chicken meat will turn out very soft and tender if you first marinate the legs in a marinade based on kefir, homemade yogurt or mayonnaise.
For stewing, it is best to use fresh legs; as a result of cooking, the chicken will turn out juicy.
Typically, the duration of stewing does not exceed 30 minutes, but if homemade chicken is used, then it will take longer to cook - about 45-50 minutes.
You can marinate meat with the addition of soy sauce; in this case, it is better not to add salt.
Instead of seasoning the chicken, you can use a mixture of ground pepper, salt and dry garlic powder.
Serve the steamed vegetable mixture as a side dish with the meat dish.
Stewed drumsticks turn out much tastier if you add a little tomato paste or tomato juice during stewing.

How to cook chicken legs with potatoes in a slow cooker?

Recipe No. 1. Stewed Chicken legs with potatoes in a slow cooker .

Ingredients:

Chicken legs (1 kg);
Potatoes (7-9 pcs.);
Onions (1 pc.);
Carrots (1 pc.);
Vegetable oil (3-4 tbsp);
Salt, spices (to taste);
Water (1 glass);

Cooking process

Wash the chicken legs, dry them, salt and pepper to taste.
Peel and chop the onions and carrots, cut the potatoes into cubes.
Pour a little oil into the bottom of the multicooker and turn on the “Frying” program.
Place the legs and fry on both sides. Carefully remove and temporarily transfer to a plate.
Add a little more oil to the bowl, add the onions and carrots and fry for 5 minutes until soft.
Then lay out the potatoes, add salt and spices to taste.
Place the legs on top. Pour in a glass of water. Turn on the stew mode for 1 hour.

Recipe No. 2. Chicken legs with potatoes in a slow cooker .

Ingredients:

Chicken legs (6 pcs.);
Potatoes (9 pcs.);
Garlic (5 cloves);
Mayonnaise and ketchup (150 g each);
Grated cheese (1/2 cup)

Cooking process

Peel the potatoes and cut into large pieces.
We wash the meat, dry it with a napkin and place it on the bottom of the bowl. Place a layer of potatoes on top.
Using a food processor, prepare a sauce from garlic, mayonnaise, ketchup and grated cheese. Pour the resulting mixture over the chicken legs.
Close the multicooker lid and turn on the “Pilaf” mode for 45 – 50 minutes.

How to cook chicken legs with rice in a slow cooker?

Recipe No. 1. Chicken legs with vegetables and rice .

Ingredients:

Chicken legs (4 pcs.);
Frozen vegetables (500 g);
Green onions (3 sprigs);
Rice (0.5 cup);
Bacon (20 g);

Cooking process

Cut a couple of slices of bacon (you can determine the quantity yourself). Place the bacon in the slow cooker and turn on the “Bake” program for 7-10 minutes. During this time, the bacon should lose its fat. Don't forget to check periodically to make sure the bacon doesn't burn. Cooking time also depends on the thickness and quality of the bacon.
Salt and pepper the chicken legs to your taste.
Take the fried bacon out of the bowl and place the legs here. Close the lid and continue cooking by turning on the “Baking” program. Fry each side of the chicken legs for 15 minutes.
Chop the green onions (can be replaced with onions) and after 30 minutes add them to the chicken legs.
Add frozen vegetables. There is no point in defrosting them in advance. It is enough for them to lie at room temperature for 15–20 minutes for the lump to thaw.
Wash the rice and, if desired, dry it in a frying pan without adding fat. After the vegetables, pour in the rice and pour in one glass of water or broth (to your taste). Add salt and pepper to taste and mix.
Close the lid and set the “Rice” program. After the sound signal about the end of the program, you can serve it to the table.

Recipe No. 2. Chicken legs with rice in a slow cooker .

Ingredients:

Chicken legs (4 pcs.);
Rice (1 cup);
Salt, black pepper (to taste);
Onions (1 pc.);
Garlic (2 cloves);
Cinnamon (0.5 tsp);
Saffron (0.5 tsp);
Olive oil (1 tbsp);
Honey (1 tsp);
Chicken broth (3 cups);

Cooking process

Pour olive oil into the multicooker bowl and turn on the “Baking” program. Place the washed legs, salt and pepper. Close the lid and fry each side for 15 minutes.
Peel and chop the onion and garlic.
After 30 minutes, pour the onions and garlic into the slow cooker, add cinnamon, saffron and honey. Fry for 2-3 minutes.
Now pour in the broth and close the lid and bring to a boil. At this stage the “Baking” program ends.
Pour in the rice and set the “Rice Express” program, add salt and pepper if necessary and cook until the end of the program.
Bon appetit!

How to cook chicken legs with sour cream in a slow cooker?

Recipe No. 1. Chicken legs in sour cream, stewed in a slow cooker .

Ingredients:

Chicken legs (600 g);
Garlic (3 cloves);
Sour cream (150 g);
Salt, spices (to taste);

Cooking process

Wash the chicken legs and rub with salt and pepper. Then add chopped garlic, sour cream and spices. Mix everything thoroughly.
You can use potatoes as a side dish. Place it on a steamer rack and sprinkle with salt and pepper.
Close the lid of the multicooker, set the “Baking” mode for 50 minutes, then carefully mix everything.

Recipe No. 2. Chicken legs in sour cream .

Ingredients:

Chicken legs (4 pcs.);
Sour cream (2 tbsp);
Garlic (2 cloves);
Salt, pepper, seasonings (to taste);

Cooking process

We wash the chicken legs and dry them with paper napkins. Peel the garlic and chop finely.
Prepare the marinade. Mix sour cream with salt, spices, garlic and pepper.
Dip the legs in sour cream with spices and distribute over the entire surface. Place in a plate and place in the refrigerator for 30 minutes to 1 hour to marinate.
Next, place them on the bottom of the multicooker bowl and close the lid.
Set the “Multi-cook” mode for 40 minutes. Before the end of cooking, open the lid and turn the legs over to the other side to get a golden crust on both sides.

How to cook chicken legs with buckwheat in a slow cooker?

Recipe No. 1. Buckwheat and steamed chicken legs.

Ingredients:

Buckwheat (2 cups);
Water (2.5 cups);
Chicken legs (3 pcs.);
Salt, ground black pepper (to taste);

Recipe

Place the washed buckwheat in a multicooker saucepan.
Salt, pour water. Place a special plate (container - steamer) on top and lay out chicken legs cut in half. Sprinkle with salt and pepper.
Close the lid of the multicooker and turn on the “Buckwheat” mode (on some multicookers this may be the “Grain” mode).
If desired, you can also add oil to the buckwheat.

Recipe No. 2. Chicken legs with buckwheat in a slow cooker .

Ingredients:

Chicken legs (0.4 kg);
Buckwheat (0.3 kg);
Water (0.37 l);
Salt, spices (to taste);

Cooking process

We prepare the products. We sort and wash the buckwheat, wash the legs and dry them with a napkin, remove the skin from them.
Place buckwheat into the multicooker container, salt it, add spices and fill with water.
Place a container on top for steaming food. Throw in the legs here, after rubbing them with salt and spices.
Lower the lid and turn on the “Buckwheat” program (if this mode is not available, then you can turn on “Porridge”, “Rice”, etc.) for 40 minutes.
After the sound signal about the end of the program, buckwheat with chicken legs can be served.

How to cook chicken legs in sauce?

Recipe No. 1. Chicken legs with soy sauce in a slow cooker .

Ingredients:

Chicken legs (8 pcs.);
Classic soy sauce (3 tbsp);
Juice and zest (1/2 lime);
Sesame seeds without top (2 tbsp);
Salt, ground black pepper (to taste);

Cooking process

First of all, prepare the marinade. We wash the lime and grate the zest from half of it on a fine grater. Squeeze the juice from the lime, add soy sauce, salt and ground black pepper. Mix everything thoroughly.
Place the washed chicken legs in a bowl with the marinade for 15-20 minutes, stirring occasionally so that it evenly saturates the chicken meat.
Set the multicooker to “Baking” mode and cook until golden brown.
Add the remaining marinade and change the cooking program to the “Stew” mode for 1 hour.
After the sound signal about the end of the program, sprinkle the chicken legs with sesame seeds, previously heated in a dry frying pan.

Recipe No. 2. Chicken legs with sauce in a slow cooker .

Ingredients:

Chicken legs (400 g);
Vegetable oil;
Soy sauce (100 g);
Salt, pepper (to taste);
Garlic (2 cloves);

Cooking process

Wash the chicken legs thoroughly and dry them with paper towels. Place them in a deep frying pan, pour in soy sauce and stir thoroughly.
Add finely grated garlic, salt and pepper to taste. If desired, you can grease the legs with mayonnaise. Leave to marinate for 20 - 30 minutes. Thanks to this elementary marinade, the dish will turn out with a great aroma.
We are preparing the side dish. I prefer mashed potatoes.
Grease the bottom of the multicooker bowl with oil and turn on the “Baking” mode for 40 minutes. Place the chicken legs here and pour the remaining sauce on top.
Fry chicken legs on each side for 20 minutes.
Add them to the side dish prepared in parallel and serve.

How to cook stewed chicken legs in a slow cooker?

Recipe No. 1. .

Ingredients:

Chicken legs (6 pcs.);
Curry, bay leaf (to taste);
Salt, pepper (to taste);
Mustard (2 tsp);
Potatoes (4 pcs.);
Onion (1 pc.);
Carrots (1 pc.);
Cream 20% fat (100 g);

Cooking process

Wash the chicken legs thoroughly under running water. Marinate in curry, mustard, salt, pepper, add bay leaf. Leave for 30 minutes.
Place the legs into a multicooker bowl greased with vegetable oil.
On the multicooker, turn on the “Baking” program for 10 - 15 minutes, then turn them over and cook for another 10 minutes. That is, cook until browned.
Chop the onions and carrots quite coarsely and place them on the crust. At this time, cut the potatoes into cubes.
After a few minutes, add the potatoes here. Add seasonings to taste, pour in cream and mix everything well.
Turn on the “Pilaf” program for 20 minutes.

Recipe No. 2. Chicken legs stewed in a slow cooker .

Ingredients:

Chicken legs (7-8 pcs.);
Potatoes (400 g);
Carrots (2 pcs.);
Garlic (2 cloves);
Mayonnaise (to taste);
Salt, spices (to taste);
Sunflower oil;

Cooking process

Wash the chicken legs under cold water and place in the multicooker bowl.
Cut the peeled potatoes into slices, carrots into slices. Slice directly into the bowl.
Pour in mayonnaise, squeeze out the garlic, add oil and a little boiled water. Add seasonings to taste and mix everything well.
Place the bowl in the multicooker, close the lid and turn on the “Stew” mode for 40 minutes.
Then turn on the “Frying” program for 15 minutes.
After the sound signal indicates the end of the program, chicken legs can be served.

How to cook pilaf with chicken legs in a slow cooker?

Recipe No. 1. Pilaf in a slow cooker with chicken legs .

Ingredients:

Chicken legs (up to 500 g);
Carrots (2 pcs.);
Onion (1 head);
Vegetable oil (50 g);
Salt, spices (to taste);

Cooking process

Chop the onion and cut the carrots into slices.
Pour oil into the multicooker bowl, add chicken legs and lightly fry on the “Fry” mode.
Add the prepared vegetables and continue frying in the same mode for 10 - 12 minutes. To avoid overcooking, it is better to monitor the cooking process.
Turn off the “Frying” mode, add clean rice, all the spices, stick in a head of garlic or disassembled cloves, pour in water.
Close the multicooker lid and set the “Pilaf” mode (if your multicooker does not have this mode, you can select “Rice”).
Leave the finished dish on the “Reheat” program for another 25 minutes, after which you can serve it.

Recipe No. 2. Chicken leg pilaf with dates in a slow cooker .

Ingredients:

Chicken legs (800 g);
Rice (250 g);
Onions (150 g);
Vegetable oil (1 tbsp);
Dates (100 g);
Salt, ground black pepper (to taste);

Cooking process

Wash the chicken legs and cut into portions. Salt and pepper. Pour oil into the multicooker bowl, turn on the “Fry” mode and fry.
Peel the onion and chop finely. Remove the chicken legs from the slow cooker and fry the onion until soft and golden brown.
Return the chicken legs to the slow cooker, add the washed rice, add pitted dates, salt and pepper. Mix everything thoroughly.
Pour in enough boiling water to cover the food by 2 fingers.
Cook in the “Pilaf” mode for 1 hour.

Ingredients:

Chicken legs (5 pcs.);
Carrots (3 pcs.);
Bell pepper (2 pcs.);
Onions (2 pcs.);
Garlic (2 cloves);
Greens (parsley, dill);
Salt, pepper, spices (to taste);
Olive oil (for frying);

Cooking process

Peel the onion, wash it and cut it into cubes. Peel the garlic, wash it, cut it into small pieces.
We wash the chicken legs, separate them from the skin, add salt, pepper, sprinkle with spices and leave for 20 minutes.
Set the multicooker to the “Fry” mode, pour in a little olive oil.
Place the onion and garlic in the multicooker bowl and fry until golden brown, remembering to stir with a spatula.
Peel the carrots, wash them and cut them into half rings. Add to the onion and garlic and fry for 5 minutes.
We wash the bell pepper, remove the seeds, cut it into cubes and add it to the carrots and onions. Fry for 5 minutes.
Set the multicooker to the “Baking” mode for 40 minutes. Add chicken legs to the fried vegetables and close the lid.
Finely chop the greens and 10 minutes before the signal, add the greens to the chicken legs.

Recipe No. 2. Chicken legs with apples in a slow cooker .

Ingredients:

Chicken legs (2 pcs.);
Carrots (2 pcs.);
Onions (1 pc.);
Green beans (10 pcs.);
Garlic (1 piece);
Apple (3 pcs.);
Chili pepper (to taste);
Mustard seeds (1 tbsp);
Salt, black pepper (to taste);
Milk (1 glass);

Cooking process

On the multicooker, set the “Baking” program, pour in 1 tablespoon of vegetable oil and, adding a little salt, place the legs here.
Meanwhile, chop the onions, carrots and beans.
After 20 minutes, turn the legs over and add the onions and carrots. Fry for 10 minutes.
After 10 minutes, add beans, mustard seeds, garlic, chili pepper. Let's pepper it.
Then pour in the milk and cook for 5 minutes.
Slice the apples. We also put them in the thicket of the multicooker and taste them for salt. Salt can be added if necessary.
In 45 minutes the dish will be ready.