Ingredients for cooking potato casseroles with chicken in a slow cooker
- Potato 700 grams
- Minced chicken 750 grams
- Vegetable oil 2 tablespoons
- Sour cream 150 grams
- Milk 100 milliliters
- Water 100 milliliters
- Eggs 2 pieces
- Salt 1 teaspoon
- Thyme 1/2 teaspoon
- Ground pepper 1 teaspoon (or to taste)
- Bay leaf 2 pieces
- Rosemary 1/2 teaspoon
- Onions 3 pieces (medium)
- Carrot 1 piece
- Fresh dill 1/2 beam
- Water for cooking potatoes
- Ketchup or tomato sauce 2 tablespoons
- Grated cheese 150 grams
- Main Ingredients: Potato, Onion, Carrot, Chicken, Eggs, Milk, Cheese, Sour Cream, Greens
- Serving 8 servings
Slow cooker, saucepan, kitchen knife, cutting board, deep plate, fork, serving plate.
Cooking potato casseroles with chicken in a slow cooker:
Step 1: boil the potatoes.
First of all, you need to boil the potatoes until soft. Rinse the vegetables, put them in a pan, fill with water and cook until the potatoes are easily pierced with a knife or fork.
After cooking, cool the potatoes and peel them, and then cut them into cubes. But this is later, and while it is cooking you will have time to prepare the rest of the ingredients.
Step 2: fry the onions with carrots.
Peel the onions and cut them into small cubes. Also peel the carrots and either cut it into small cubes or rub on a medium grater.
Pour vegetable oil into the multicooker bowl, turn on the mode "Frying" and wait for the oil to heat up. Then put onions and carrots in the multicooker, set the timer to 20 minutes and simmer vegetables until they are transparent. At the end, salt them and add spices.
Step 3: prepare the minced meat.
Add the minced chicken to the prepared vegetables and mix. When the minced meat begins to change color, add ketchup or tomato sauce here. Pour in 100 milliliters water. Mix everything thoroughly and continue to cook the remaining time.
When set on a timer 20 minutes pass, transfer the contents of the crock-pot to a deep plate, and gently wipe the bowl itself with a napkin.
Step 4: prepare the egg fill.
In a separate plate, mix chicken eggs with milk, sour cream and herbs. Beat everything with a fork or whisk to make the mass homogeneous.
Step 5: collect the potato chicken casserole.
Now that all the ingredients have been prepared, it remains only to collect the casserole and, in fact, bake it. To do this, lay half the potatoes on the bottom of the multicooker and pour it 1/3 egg fill. Then tightly lay the minced chicken stewed with onions and carrots. Again a third of the fill. And at the very top lay out the remaining potatoes and pour the remaining egg mixture.
If the layers mix a little with each other, it’s okay, the main thing is that the egg mixture is more or less evenly distributed between them, otherwise the casserole simply does not set.
Step 6: prepare a potato casserole with chicken in a slow cooker.
Cook casserole in mode "Bakery products" at a temperature 180 degrees during 30 minutes. All the ingredients individually are ready, we only need to grasp the egg mixture and the casserole takes its shape.
When you open the lid, the casserole on top will remain quite pale. You will need to shake it on the serving plate so that it is turned upside down. To do this, take a flat dish, cover it with a crock-pot and turn over with a sharp movement. Remove the bowl, sprinkle the casserole with grated cheese and serve until hot.
Step 7: serve the potato casserole with chicken.
Potato casserole with chicken, thanks to the slow cooker, is prepared very simply and easily, you will spend more time and effort on preparing the ingredients.
Cut the hot casserole into portions and serve for lunch or dinner. You can supplement it with a salad of fresh vegetables or just sliced tomato and cucumber.
Enjoy your meal!
- If everything sticks and burns to your multicooker bowl, you should lubricate it with a small amount of vegetable oil.
- You can add other spices to your taste, and not just those indicated in the recipe.