Tender chicken stomachs in a slow cooker
Chicken stomachs in a slow cooker – an economical and quick recipe. Ventricles in a slow cooker are tender, simply melt in your mouth, and thanks to the combination with vegetables and spices, they are also incredibly tasty.
Cooking chicken stomachs in a slow cooker is very simple, the products are very economical, and the result will please the whole family.
More interesting recipes for cooking second dishes in a slow cooker.
Chicken stomachs in a slow cooker – ingredients
- Ventricles – 500 g.
- Onion – 1 piece.
- Carrot – 1 piece.
- Garlic – 2 cloves.
- Bulgarian pepper – 1/2 pc.
- Tomato – 1 piece.
- Sour cream – 1 tbsp.
- Tomato paste – 1 tbsp.
- Flour – 1 tbsp. (with a hump).
- Soy sauce – 50 ml.
- Greenery.
- Salt pepper.
- Bay leaf.
- Oil.
We also suggest that you familiarize yourself with the recipe for stewed liver (in a slow cooker).
Chicken stomachs in a slow cooker – cooking recipe
Cut the onion into your favorite slices. Grate the carrots. We cut the stomachs into smaller pieces.
Cut the tomato into cubes, the bell pepper into strips, finely chop the garlic and greens.
Pour oil into the slow cooker, turn on the “Frying” mode, add onions and carrots. Fry for 7-8 minutes. Add garlic.
Add stomachs, fry for 5 minutes, stirring, pour soy sauce, add pepper and tomato, mix.
After 2-3 minutes, add tomato paste, sour cream and flour, mix everything well.
Salt, pepper, add bay leaf and greens. Mix again. Cover with a lid.
Select the “Stew” mode for 40-50 minutes.
Look for pastries, side dishes and other interesting recipes for cooking in a multivarka on the website multyvarka.com.
