Buckwheat porridge with chicken calories. Buckwheat with chicken recipe

The benefits of buckwheat and chicken meat

Consumption will replenish the body's reserves of iron, calcium, phosphorus and magnesium. Buckwheat must be included in the diet of those who have high blood sugar. The low carbohydrate content makes buckwheat an indispensable product for those on a diet. It is difficult to overestimate the benefits of buckwheat for the human body.

In addition to cereals, a person needs animal proteins. It is not for nothing that those who adhere to a healthy lifestyle highlight chicken among meat products. Chicken meat is a dietary product that has a large number of useful substances. Thus, if you cook buckwheat with chicken according to the recipe in a slow cooker, you will end up with a tasty, healthy and, importantly, low-calorie dish. Buckwheat cooks quite quickly and does not require constant presence in the kitchen.

Recipe 1. Buckwheat with chicken in a slow cooker

Ingredients

kitchen salt;

chicken breast – 300 g;

bulb;
filtered water – 2.5 cups;
carrot.

Cooking method

1. Wash the chicken breast, cut off the skin and cut the meat into small pieces. Pour some oil into the container of the device and place the chicken in it. Select the “frying” mode on the panel and cook the meat, uncovered, for about 10 minutes. Constantly stir the chicken until it is browned.

2. Peel the carrots, wash them and chop them coarsely. We remove the husk from the onion and chop it into thin feathers. Add the vegetables to the chicken, stir and continue to fry, stirring, for another ten minutes. If necessary, add oil.

3. When the frying time is over, put a glass of sorted and washed buckwheat into the bowl. Fill everything with filtered water and mix. We lower the lid. We leave the steam valve in the “open” mode. Select the “buckwheat” mode and do not open the lid until the sound signal. Transfer the buckwheat and chicken to plates and serve with vegetables and fresh herbs.

Cooking buckwheat and meat

It is very important to observe the proportions of water and buckwheat when cooking buckwheat in a slow cooker. First of all, you need to prepare all the ingredients included in the dish. Let's start with the cereal. It needs to be sorted out, all small debris, husks, spoiled grains and pebbles separated. Then the cereal needs to be washed. It is convenient to do this by placing the buckwheat in a colander. Rinse until the water runs clear. Leave, without pouring out of the colander, to drain the water.

Next, prepare the meat for cooking buckwheat with chicken in a slow cooker. To do this, you need to rinse the chicken meat well, dry it with paper towels and cut into pieces no larger than three to four centimeters in size. When cutting meat, be sure to remove cartilage and films. Place the meat pieces in a separate bowl and set aside.

Option 4. Buckwheat with chicken and mushrooms in a slow cooker

Mushrooms are ideal for chicken meat. This means they can be used in our recipe without fear of spoiling the porridge. Although mushrooms cannot adversely affect the taste of meat dishes. Moreover, we will fry them with onions before starting to stew.

Ingredients:

a glass of buckwheat;
salt;
chicken legs - 4 pcs.;
two glasses of water;
fresh champignons - 190 g;
oil for frying;
spices;
bulb.

Step-by-step cooking recipe

1. Carefully sort the buckwheat, remove any pebbles (if any) and rinse well in cool water.

2. In addition, wash the fresh champignons and onions, then peel them and chop them finely.

3. Pour refined oil into the bowl, turn on the “Frying” mode and heat it for 1-2 minutes. Then add onions and mushrooms.

4. While the ingredients are frying, wash the chicken legs and dry them with paper towels.

5. Carefully transfer the meat to the bottom of the bowl and cook with the onions and champignons for another 10 minutes. As you do this, turn the legs over so they cook evenly.

6. At the next stage, pour out the prepared buckwheat, pour in water, add salt and spices.

7. Set the “Stew” mode and cook the dish for 30 minutes - the standard time for this position.

8. After the signal, turn off the machine from the network and let the buckwheat and chicken stand in the slow cooker for a while.

Fresh champignons can be replaced with wild mushrooms. But only if you understand them. Otherwise, it's not worth the risk. After all, in addition to absolutely safe champignons, you can use oyster mushrooms or Asian shiitake.

Cutting up vegetables

Now you can move on to cutting up vegetables to prepare buckwheat with chicken and vegetables in a slow cooker. Wash the carrots under the tap, easily remove the peel using a special knife, wash again and chop on a fine grater. Peel the onion, rinse, cut in half and chop into thin half rings. All the ingredients are prepared, now you can proceed to cooking buckwheat with chicken in a slow cooker, the recipe for which is presented above.

Pour a small amount of oil into the multicooker bowl, turn on the frying mode and set the timer for twenty-five minutes. When the oil is hot, place the chicken breast pieces in a bowl and fry them for about ten minutes, remembering to stir. Then place the carrots and onions in the bowl with the meat, stir and continue frying until the end of the set time, stirring occasionally.

After the multicooker turns off, you need to pour the prepared buckwheat into the bowl and pour the required amount of warm, clean water. Add spices to your taste, salt, sprinkle with ground black pepper and lay out a bay leaf. Carefully mix all the ingredients in the multicooker bowl and tightly close the device with the lid. Set the buckwheat cooking mode and set the timer for thirty-five minutes. Then the process of cooking chicken meat with buckwheat in a multicooker proceeds automatically.

When the multicooker turns off, slowly open the lid, release steam, stir gently again, close the lid and leave for another ten to fifteen minutes. A tasty, aromatic and satisfying dish is ready. All that remains is to divide the buckwheat and chicken into plates and serve. This food will be enjoyed by all family members.

Dietary buckwheat with chicken in a slow cooker

If you are watching your weight and taking into account your caloric intake, include this wonderful dish in your diet. In a slow cooker, buckwheat and chicken fillet with the addition of soy sauce will turn out to be piquant and unique, which is very helpful in coping with restrictions on delicacies during a diet.

Ingredients:

1 multi-cup buckwheat;
3 multi-glasses of water;
1 chicken breast without skin;
a pinch of salt;
70 ml soy sauce.

Other spices and products are not used in this recipe so as not to increase its nutritional value.

Preparation:

Separate the meat from the bones, cut into small pieces and pour in soy sauce. Leave to marinate for 10-15 minutes.
Place the prepared cereal in the multicooker bowl, fill it with water and add salt.
Place a container for steaming on top of the buckwheat in the multicooker and place the meat in it.
Close the lid and start the “Steam” mode or, if there is no such button, use the usual program for cereals.

One way or another, the meat will be cooked by the steam rising from the cooking porridge. And the released meat juice, mixed with the sauce, will saturate the cereal during cooking. As is the case when preparing cutlets with buckwheat in a slow cooker, you will save time and effort by getting meat and a side dish at the same time.

Buckwheat with chicken and mushrooms

If you often include buckwheat porridge in your diet, and you are already a little tired of dietary buckwheat with chicken in a slow cooker, then you can always diversify it by including additional ingredients in the dish. Buckwheat porridge can also be prepared with carrots, onions, cabbage, tomatoes, cheese, beef, pork and many other ingredients. It depends only on your desire and taste preferences.

Let’s use the recipe for buckwheat with chicken in a slow cooker, adding mushrooms to this dish.

List of required products:

Buckwheat - one and a half glasses.
Chicken breast - five hundred grams.
Champignon mushrooms - four hundred grams.
Butter - thirty grams.
Onion - two heads.
Water - three glasses.
Vegetable oil - four tablespoons.
Dill - one bunch.
Oregano - one teaspoon.
Salt.
Pepper.

Merchant-style buckwheat with chicken in a slow cooker: recipe with photos step by step

Compound:

chicken fillet – 400 g;
buckwheat – 250 g;
carrots – 1 pc.;
onion – 1 pc.;
tomato paste - 1-2 tbsp. l. (or 150 ml of tomato juice);
water – 500 ml;
refined vegetable oil - 3 tbsp. l.;
bay leaf – 1 pc.;
salt, pepper - to taste.

Cooking method:

1. Cut the chicken into cubes 2 cm wide. Season with salt and pepper.

2. Cut the onions and carrots into small cubes.

3. Pour oil into the multicooker bowl. Set the “Frying” mode for 25 minutes. Add chicken pieces and bay leaf. Fry, stirring, for 4-5 minutes.

4. Add onions and carrots to the bowl. Fry for another 2-3 minutes.

5. Rinse the buckwheat. Add to the slow cooker along with the tomato paste. Fry for another 1 minute.

6. Boil water. Pour into the slow cooker. Add salt (you can also add chopped herbs). Close the lid of the multicooker to allow the cereal to cook for the remaining time.

7. After the beep, leave the buckwheat for 4-5 minutes in the heating mode so that it swells.

8. Serve.

Cooking process

It's no secret that the preparation of any dish begins with the preparation of all the ingredients included in its composition. Slowly sort through the buckwheat and remove all the debris that is in it. Pour the cleaned buckwheat into a colander and rinse well under the tap. Without pouring out of the colander, set aside to allow all excess water to drain.

Wash the chicken breast well and remove the water by blotting it with paper towels. Next, the breast must be cleaned of films, cartilage and veins, then cut into small pieces about three centimeters in size and set aside for now.

How to cook buckwheat with chicken and vegetables in a Redmond slow cooker

What you will need for cooking:

Chicken breast 300-400 grams;
400 grams of buckwheat;
200 grams of champignons;
Sweet pepper – 1 piece;
One carrot;
Onion – 1 piece;
Water – half a liter;
Vegetable oil;
A little table salt;
Spices to your taste.

The cooking period is one and a half hours.

Calorie content – 230.

How to do:

Rinse the chicken breast thoroughly in cold water, cut off the skin and remove the bones. Cut the pulp into small pieces;
Add oil to the multicooker container and place pieces of chicken meat there. Add some salt and season them with spices;
Select the “Frying” program and fry the meat for about 10 minutes;
Wash the mushrooms, clean the caps and cut into thin small slices;
Place a frying pan on the stove, pour a little vegetable oil into it and add mushroom pieces. Fry until done, stirring constantly;
Next, peel the onion and cut into small cubes;
Peel the carrots, rinse them and cut them into small strips;
We wash the sweet peppers, remove seeds and stems. We cut it into strips;
Pour the chopped vegetables into the multicooker container, stir and fry for about another 10-15 minutes;
We rinse the buckwheat several times, select the black grains and husks;
Next, put buckwheat porridge and fried mushrooms into the slow cooker, stir everything;
Fill everything with water, it should cover all the ingredients to a height of two fingers;
Select the “Rice-Grains” or “Buckwheat Porridge” mode and leave to cook for 50 minutes;
Once everything is ready, mix and serve.

Cooking vegetables and mushrooms

Remove the skins from the onions, wash them, cut them into two halves and chop them into half rings. Wash fresh dill under the tap, cut off thick branches and chop finely.

Rinse the champignons thoroughly; if necessary, cut off the damaged parts and place on a paper towel. Then cut into thin slices. All ingredients are prepared and you can start preparing the porridge.

Another condition is the need to observe the proportions of water and buckwheat when cooking buckwheat in a slow cooker. The multicooker must be turned on in frying mode. Pour oil into the bowl and wait until the bowl warms up, place the champignons. Fry the mushrooms for about five minutes and add the onion, stir and fry for another seven minutes. Next, place the chicken breast pieces into the bowl and continue frying for another fifteen minutes.

Last, add buckwheat to the multicooker bowl, place a piece of butter on top, ground black pepper, oregano, add salt to your taste, pour clean, preferably distilled, water over everything and carefully mix all the ingredients together. Close the multicooker lid and set the temperature to ninety degrees. The timer must be set for thirty minutes.

When the multicooker turns off, carefully open the lid slightly, let the steam escape, stir, close the lid and leave in the bowl for ten to fifteen minutes in the heating mode. Then you can place the prepared buckwheat on prepared plates, garnish with dill and serve. Buckwheat with chicken and mushrooms cooked in a slow cooker turns out aromatic, crumbly, with tender chicken meat and pieces of mushrooms. And in addition, we get a healthy and satisfying dish for the whole family.

Products:

Chicken drumsticks or other part of the chicken - 400-500 gr.
Buckwheat - 2 cups
Onions and carrots - 1 pc.
Sunflower oil - 3 tbsp.
Salt and pepper - to taste.

One of the most favorite porridges in our house is buckwheat. We eat it with chicken or boiled without anything. Since I purchased it, I cook porridge in it, because it turns out soft and rich, just suitable for baby food. And most importantly, nothing burns and there is no need to watch. So the buckwheat with chicken in the slow cooker turned out soft and tasty.

This is a family recipe that is suitable for everyone, both children (from 3 years old) and adults. And so let's get started.

Buckwheat with chicken and mushrooms

Ingredients:

buckwheat – 1.5 multi-cups;
fillet or breast, cut from the bones - 0.5 kg;
fresh or frozen champignons – 0.4 kg;
butter – 30 gr.;
onion – 2 small heads;
water – 3 multi-glasses;
vegetable oil – 4 tbsp;
dill, oregano (oregano) - a bunch of fresh herbs or 1 tsp. dry;
salt, black pepper - to taste.

Preparation:

Peel the onion and chop it into half rings. We remove fresh greens from large stems and chop them.
We wash the champignons and place them on a towel to remove excess liquid. Cut into thin slices.
In the “Frying” mode, heat the vegetable oil. Add the mushrooms and fry for about 5 minutes. Add the onion, stirring and frying for another 5 minutes. Add the pieces of meat and fry together for 15 minutes.
Pour in the cereal, add water, add salt and spices. Mix everything carefully and start the “Grain” or “Stew” mode for 35-40 minutes.

When the buckwheat porridge with mushrooms and chicken are ready, carefully open the lid of the device and release the steam. Add butter (unless, of course, you are fighting excess weight) and mix everything again. Leave in the “Warming” mode for another 10 minutes.

The porridge turns out not only crumbly and tasty, but also very aromatic. Mushrooms added to tender chicken meat give buckwheat a piquant taste.

When serving, sprinkle the dish well with fresh herbs.

Buckwheat with chicken in the multicooker Polaris 0517 - recipe with photo:

1. The recipe is intended for children aged 3 years and older, so I easily use chicken drumsticks instead of dry breast. Rinse the drumsticks and buckwheat well. Prepare onions and carrots. Salt and black pepper.

2. Finely chop the onion. Grate the carrots. I already have frozen carrots ready.

Interesting fact: children catch onions from soup and eat them in porridge without any second thought :).

3. Pour a little sunflower oil into a multi-pan and add chicken, onions, and carrots. Add 1/3 of a glass of water.

4. Set the “Frying” program. Time 15 minutes. I do this with the lid closed, without even stirring. It turns out I don’t fry it, but a carcass. The countdown begins only after the multicooker has heated up to the desired temperature, so the total waiting time will be approximately 25 minutes.

5. After the beep, the chicken will be half cooked.

6. Add buckwheat.

7. Pour in 4 glasses of water. Add some salt. Add black pepper if desired.

8. In the Polaris 0517 multicooker, you need to set the “Grains” program. Set time: 30 or 40 minutes. I set it to 40 minutes. But she was already ready before.

9. After the beep, the buckwheat and chicken in the slow cooker will be ready. The water has completely absorbed into the buckwheat, and now it is soft and tasty.

I separated the chicken drumstick into small pieces of meat and added them to the child’s plate with buckwheat.

10. Buckwheat with chicken can be served with sour cream and herbs.

Bon appetit!

Buckwheat with chicken in a slow cooker is an ideal quick option for those who do not have the opportunity to stand at the stove for a long time. This dish is prepared similar to pilaf. Just as satisfying, tasty, but at the same time very easy to prepare.

It is very easy to cook any porridge in a slow cooker. It will always turn out the way you want. For example, if you like crumbly buckwheat, pour less water into it. Conversely, if you want boiled porridge, use more water. The cooking time will also increase.

Almost all recipes for buckwheat with chicken in a slow cooker have a similar technology. The vegetables are fried first, and then everything else is added in stages. I offer you the most common cooking option for this dish.

Recipe for cooking buckwheat with chicken in a slow cooker

The recipe for cooking chicken with buckwheat in a slow cooker is quite simple, so even an inexperienced cook can handle it. Below is a detailed step-by-step description of each stage of preparation.

You should start by preparing the chicken breast. First, remove the skin from the breast and cut off the flesh.

Then the chicken flesh is washed under cold water, dried with paper towels and cut into large cubes.

The chopped pulp is transferred to a plate or other container, peppered and poured with soy sauce. Stir the chicken to evenly distribute the marinade over the entire surface of the fillet. After this, you can put the plate aside and start frying. The longer the chicken marinates, the tastier it will be.

The onions are peeled off, then chopped not very finely, but not coarsely either.

Carrots are washed, peeled and cut into half rings, strips or cubes. If desired, the carrots can be grated on a coarse grater, but in this case the finished dish will lack brightness.

Buckwheat should also be prepared in advance. First, the grains are sorted from foreign debris and black husks.

Then pour in a large amount of water, grind the grains with your hands and place them on a fine sieve. It is advisable to leave the sieve in the sink for a while so that the remaining liquid drains off.

At this time, turn on the “Baking” mode on the multicooker. Pour sunflower oil into the bowl of the device, add onion and ground pepper or other spices. Sauté the onion for 2 minutes.

Carrots are sent after the onions. Continue to fry the vegetables for another 5 minutes, stirring occasionally.

The marinated fillet is sent for frying. To prevent the chicken from stewing, but rather frying, change the mode on the multicooker from “Baking” to “Frying”. After 5 minutes, when the chicken has lightened, the device is turned off.

Then the washed cereal is added to the bowl and salted water is poured in. The ratio of cereal and liquid should be 1 to 2, that is, for 1 multi-glass of cereal add 2 multi-glasses of liquid. The contents of the bowl are mixed so that the buckwheat is under the chicken.

After this, close the multicooker lid, and set the device to the “Cereals”, “Buckwheat” or “Cereals” mode. The cooking time depends on the selected mode and model of the device; on average, it takes 10 minutes for a multicooker-pressure cooker, and 20 minutes for a regular multicooker.

After the time has passed, the dish is left to simmer under the closed lid for another 10 minutes.

Cooking method

Note to the owner:

Instead of tomato paste, you can put 2-3 chopped tomatoes in buckwheat porridge with chicken.
It will be even tastier if you add red bell pepper to the list of vegetable ingredients.

Working mothers have to cook a lot and quickly, so they choose recipes accordingly. In this regard, dishes prepared in a slow cooker are a good solution. One of the main dishes that is traditionally prepared in a miracle bowl is porridge. Cereals can be sweet, for breakfast, as well as for lunch and dinner - “salted and peppered” and, most likely, with meat.

Stewed buckwheat with chicken in a slow cooker is one of the most popular dishes that housewives prepare in a slow cooker for their households. Cooking will take a minimum of time to prepare the ingredients, and the miracle bowl will do the rest itself. And nothing will burn! An important factor is that buckwheat porridge with chicken meat, cooked in a slow cooker, is not very high in calories and is not heavy on the stomach, so it is suitable for those who watch their diet.

Taste Info Second: cereals

Buckwheat with chicken in a slow cooker - basic cooking principles

Buckwheat with chicken can be stewed, baked or steamed. Buckwheat is sorted and washed in several waters. The chicken is cut into portions. Vegetables are peeled and chopped. First, place the chicken in the container of the device and fry until golden brown. Then add vegetables and continue cooking, stirring. Add washed cereal to the meat and vegetables and add boiled water so that the liquid completely covers it. The lid of the device is lowered and cooked in the “porridge” or “rice” mode.

The chicken can be steamed. To do this, place the prepared cereal in the bowl of the device and fill it with filtered water. The chicken is cut into portions, seasoned with spices and salt. Leave for a while to marinate the meat. Then it is placed in a steamer container and placed in a bowl. The dish is prepared in the “steaming” mode.

Ingredients

buckwheat – 2 multi-cups;
water – 6 multi-glasses;
chicken – 300 grams;
carrots and onions - one each;
vegetable oil;
herbs and spices - to taste.

How to cook stewed buckwheat porridge with chicken in a slow cooker

It is necessary to heat the multicooker on the “Frying” mode, pour a little vegetable oil into it, place chicken on top, cut into pieces the size of a walnut. Fry the meat for 10 minutes with the multicooker lid closed.

Open the slow cooker, add onions and carrots. Pre-cut the onion into rings or half rings (depending on the size of the onion), carrots into small cubes.

Mix chicken, carrots and onions, fry all products for 5 minutes.

Sprinkle buckwheat, previously washed in cold water, onto the fried mixture.

Fill the products with water. It is better to pour boiling water into the multicooker, so the cooking process will be faster. Also add salt and the spices you prefer to the dish.

It is necessary to set the “Pilaf” or “Stew” mode on the multicooker. Cook buckwheat porridge with chicken in a slow cooker for 40 minutes, during which time the meat will be stewed and the buckwheat will also be ready.

The dish is ready in the slow cooker, serve the buckwheat porridge with hot stewed chicken, you can garnish with the herbs you like: parsley, cilantro or dill.

Teaser network

Buckwheat with pieces of chicken in a slow cooker turns out tasty, crumbly, juicy, soaked in chicken broth. At the same time, the housewife is not forced to spend several hours in the kitchen at the stove and can devote her free time to communicating with her husband and children.

Adviсe:

Buckwheat porridge gives a lot of scope for creativity in terms of choosing spices. The simplest thing is to add a mixture of peppers. A good option is to combine chicken with Indian curry or Georgian khmeli-suneli.
When stewing buckwheat with chicken in a slow cooker, at the stage of adding vegetables, you can also put a teaspoon of tomato paste into the bowl. In this case, the taste of the porridge will become more intense.
Chicken thighs will make a buckwheat dish more fatty and nutritious. For a leaner version of this porridge, it is better to take chicken breasts. If you need to cook something completely dietary, then you should take a closer look at turkey meat, which is an excellent substitute for chicken.
Carrots and onions are the easiest way to use vegetables in buckwheat porridge with chicken in a slow cooker. Celery root, bell pepper and green peas would also look good in this recipe.

If you don’t have a multicooker at home, you can make this dish in clay or ceramic pots intended for baking in the oven. In this case, the vegetables are fried in a frying pan until golden brown. Then the chicken goes into the pan, which needs to be fried until lightly browned. After this, washed buckwheat is added and all ingredients are fried for a few more minutes. Fill the pots halfway with the fried mixture. Pour the ingredients with water so that the liquid covers the buckwheat “by the finger”. Cook the dish in pots for 30 minutes at a temperature of 150 degrees.

Today we will prepare something very simple. This will be a complete meal that everyone will enjoy. We will cook in a slow cooker, but if you don’t have one, you can easily cook the same thing on the stove.

Recipes

All the recipes below have no contraindications. Their calorie content varies, but everyone will find something suitable for themselves.

Boiled buckwheat with butter

Calorie content per 100 g: 120.4 kcal.

How to cook:

Wash the cereal thoroughly. Place in a saucepan with filtered water.
Cook covered until tender. The porridge should be viscous.
Place a piece of butter and sugar into the finished dish. Let it brew.

How to cook delicious buckwheat:

Green buckwheat with milk

Calorie content per 100 g: 178.7 kcal.

How to cook:

Wash the cereal several times.
Pour water over the cereal. So that the liquid covers the buckwheat by 2 cm.
Place on the stove over low heat. Wait until it boils. Salt, add sugar.
Cook for a quarter of an hour.
Then pour in the milk, quickly boil, remove from heat. Do not remove the cover.
Wrap the pan with a towel. Leave for 12 minutes.
When serving, throw in a piece of butter.

Buckwheat balls with mushrooms

RECIPE
Buckwheat	1 glass
Water	750 ml
Mushrooms	110 g
Starch	20 g
Vegetable oil	90 ml
Onion	150 g
Tomato paste	80 g
Flour	30 g
Breadcrumbs	1 glass
Greenery	optional
Salt	optional
Pepper	optional

Calorie content per 100 g: 277.10 kcal.

How to cook:

Boil the mushrooms. Remove from the broth. Prepare a viscous porridge using the broth.
Chop the boiled mushrooms and mix with the prepared porridge. Add starch.
Knead the mass. Form into balls. Breaded in breadcrumbs. Fry in a hot frying pan on both sides.
Chop and sauté onion and tomato paste. Add flour. If necessary, add a little broth and prepare the sauce.
Before serving, pour the sauce over the dish and sprinkle with chopped herbs.

Cutlets with milk

Calorie content per 100 g: 236.70 kcal.

How to cook:

Rinse the cereal well. Boil until completely cooked. Punch in a blender.
Process the onion and wash it. Grind. Add to the blender and blend everything together again.
Add starch to the minced meat and mix thoroughly. Add salt and pepper. Form into balls.
Fry the semi-finished product in vegetable oil in a hot frying pan on both sides.
Transfer the fried meatballs into a deep saucepan. Then pour in the milk. Reduce heat to low and cook for 15 minutes.

We bake like a merchant

Calorie content per 100 g: 248.56 kcal.

How to cook:

Rinse the cereal thoroughly. Place in a greased baking dish.
Sprinkle chopped garlic and onion over the surface.
Cut the fillet into medium-thick strips. Add spices and mayonnaise. Mix.
Pour a couple of glasses of salted water into the mold. Grind the cheese into it.
Place prepared chicken on top.
Cook in the oven for an hour at 180 degrees.

General cooking principles

To cook buckwheat with chicken in a slow cooker, you need cereal, chicken and spices with oil. The meat needs to be washed, peeled and chopped. Wash and sort the buckwheat. After this, pour oil into the bowl and fry the chicken a little. Then add buckwheat and water (or broth), spices. Turn on the appropriate mode and simmer the components until cooked.

Simple recipe

Cooking time

calorie content per 100 grams

In just an hour and a half, a full-fledged dish will appear on your table, which can be served immediately. Everything is simple and very tasty!

How to cook:

Tip: after cooking, it is advisable to remove the bay leaf.

Classic recipe for buckwheat with chicken in a slow cooker: recipe with photos step by step

Compound:

chicken fillet – 300 g;
buckwheat – 120 g;
water - 400 ml;
carrots – 1 pc.;
refined vegetable oil – 2 tbsp. l.;
bay leaf – 2-3 pcs.;
salt, spices - to taste.

Cooking method:

1. Cut the chicken fillet into pieces. Remove the bones if using thighs or drumsticks.

2. Grate the carrots.

3. Grease the multicooker bowl with oil. At this stage, if desired, you can fry the chicken pieces and carrots in the “Frying” or “Baking” mode for 5-7 minutes. But you can do without frying.

4. Pour buckwheat into the slow cooker.

5. Pour water.

6. Salt and add spices to taste (optional: a little ground black pepper and ground coriander). Throw in the bay leaf.

7. Mix everything. Close the multicooker bowl. Set the “Buckwheat”, “Rice” or “Stew” mode for 40 minutes. After the beep, the dish will be ready.

Serve hot, sprinkled with chopped herbs and tomato or soy sauce.

Buckwheat with chicken and mushrooms: classic recipe

If you love mushrooms, be sure to save this recipe for yourself. But for the brightest aroma, we recommend taking wild mushrooms from the market or forest, not store-bought ones.

It will take 1 hour and 20 minutes to cook.

One serving contains 174 calories.

How to cook:

Clean the mushrooms and trim their stems.
Cut them into slices or cubes. Here at will.
Wash the meat and remove fat, cut into cubes.
Pour oil into a bowl and heat it.
Add mushrooms and place fillet.
Add salt and black pepper, spices.
Fry for a quarter of an hour.
During this time, sort out the buckwheat, then rinse thoroughly.
Pour into a bowl, pour in the required amount of water and cook in simmer mode for about forty minutes.

Tip: if you add a little paprika to the meat, it will turn out much more appetizing and flavorful.

Buckwheat with chicken and tomato paste

Ingredients:

1.5 multi-cups of cereal;
3 tbsp. tomato paste or 1 large fleshy tomato with thin skin;
0.3 kg chicken fillet;
1 piece each carrots, onions, paprika;
salt, garlic, Provençal herbs;
2.5-3 multi-glasses of water.

If you use fresh tomatoes to prepare this dish, you should use a little less water than usual (2.5 cups per 1.5 cups of cereal). If tomato paste, use standard proportions.

Preparation:

The technology for preparing buckwheat porridge with tomato paste and chicken in a slow cooker largely repeats the traditional recipe.

In the “Frying” (or “Baking”) mode, heat the oil, put pieces of fillet with spices into it. Fry for 7-10 minutes until golden brown.
Add chopped vegetables to the meat and fry for about 10 minutes.
Add tomato paste or grated peeled tomato and fry for another 3-5 minutes.
Pour in the cereal, pour in water, mix thoroughly and set the “Buckwheat”, “Grain”, “Pilaf” or “Stew” program with a timer for 40 minutes.

Buckwheat merchant style in a slow cooker

Here again there will be your favorite chicken meat. In addition to this, there is also tomato juice, which in an hour will turn into sauce and make a simple dish unusual.

One serving contains 116 calories.

How to cook:

Wash the chicken and cut off the skin and all excess membranes.
Cut into cubes or strips of the same size.
Peel the onions, cut off the roots, and wash the heads.
Next, cut them into small cubes and set aside.
Wash and peel the carrots, then chop them as desired.
Sort the buckwheat and be sure to rinse under cold water.
Pour oil into the bowl and turn on the frying mode.
Add the chicken and cook for about fifteen minutes, stirring.
After this, add chopped onions and carrots.
Season everything with salt and pepper and cook for another ten minutes.
Then add the cereal, pour in the tomato juice and turn on the stew mode for fifty minutes.

Tip: instead of juice, you can use fresh tomatoes, chopped in a blender.

Merchant-style buckwheat with chicken in a slow cooker

“Merchant” buckwheat with chicken, hearty and tasty, was already served at the festive table several centuries ago as a treat for the most dear guests. Today, with the help of a multicooker, cooking it has become easier than ever, and you can treat yourself to such a ceremonial dish any day.

Ingredients:

2 multi-cups of cereal;
4 multi-glasses of water;
0.7-0.8 kg chicken fillet;
2 large carrots;
2 onions;
large head of garlic;
salt to taste;
4 tbsp. tomato paste or ketchup;
80 gr. butter;
seasoning for chicken.

Ketchup or tomato paste can successfully replace fleshy, juicy tomatoes, peeled and grated (or chopped with a mixer).

Preparation:

Fillet, cut into small pieces, is fried in butter until golden brown in the “Frying” (or “Baking”) mode.
Add carrots grated on a coarse grater, diced onions and garlic passed through a press to the meat. Fry for 3-5 minutes.
Pour the washed cereal into the multicooker bowl with the fried chicken and vegetables, add water with the tomato diluted in it.
Mix everything, set it to “Grains”/“Buckwheat”/“Pilaf” mode and leave until the end of the program.

This dish goes perfectly when served with homemade pickles - pickled cucumbers, tomatoes, sauerkraut or salad.

How to cook in tomato sauce

Another delicious option for a classic lunch or dinner. Anyone can make the recipe; you just need to set aside an hour and a half for it.

It will take 1 hour and 25 minutes to cook.

One serving contains 152 calories.

How to cook:

Clean and rinse the chicken; do not cut off the skin, but films and fat can be removed.
Dry the meat with dry cloths.
Peel the carrots, wash them, grate them on a grater of any size.
Peel and rinse the onion, chop finely with a kitchen hatchet.
Wash the tomato and cut out the stem.
Next, cut the fruit into small cubes.
Pour oil into a bowl and add chicken.
Add onions, carrots and tomatoes, add spices.
Send the buckwheat there and mix everything.
Combine water with tomato paste and pour into the multicooker.
In stewing mode, cook the dish for an hour.
Before serving, it is advisable to remove the bones from the chicken and separate the meat into fibers.

Tip: you can add one sweet pepper.

How to cook buckwheat with chicken in a slow cooker

This is the simplest, fastest and most budget-friendly option for preparing a dish. We will need a minimum of products, and we will spend a minimum of effort and time. Any part of the chicken will do: legs: thighs and/or drumsticks, breast, fillet, etc. If you don't like tomato, you can exclude it from the list of ingredients and get a more dietary food that is suitable even for small children.

Ingredients:

chicken – 350g;
buckwheat – 220g (1 and 1/3 cups*);
onion – 50g (0.5 pcs);
carrots – 70g;
water – about 600 ml (2 and 2/3 cups);
salt – 1 tsp;
tomato paste – 1 tsp;
vegetable oil – 2 tbsp.

* cup with a capacity of 200 ml.

Cooking process

You can add chopped herbs (parsley, dill) if you wish, then arrange them on plates and invite everyone to the table.

Merchant style buckwheat with chicken

What you need for cooking:

500-600 grams of chicken meat;
2 cups buckwheat;
Large onion - 1 piece;
One carrot;
½ glass of tomato juice;
Vegetable oil;
Table salt - to your taste;
A small amount of ground black pepper;
Water – 1000 ml.

How long does cooking take - 1 hour 15 minutes.

Number of calories – 220.

How to prepare such a dish in a slow cooker:

Rinse the chicken thoroughly under cool water, remove the skin, bones, cartilage and all kinds of films;
Cut the pulp into small pieces;
Peel the skin from the onion, cut into small squares and place in a small plate;
Thoroughly clean the carrots from skins and dirt, rinse them in cool water and rub them into coarse shavings. The vegetable can be cut into cubes, strips or halves of circles. We cut at our discretion;
Next, we clean the buckwheat from black grains, husks and all kinds of debris. Place the buckwheat on a sieve and rinse with water;
Pour vegetable oil into the multicooker container, turn on the “Frying” program and heat the oil;
Place chicken slices in hot oil, fry them for 15 minutes and stir constantly so that they do not burn;
Next, add pieces of onion and carrots. Add some salt and season with black pepper, stir and leave to simmer for about 7-10 minutes;
Then lay out the buckwheat, add tomato juice and fill everything with water;
Select the “Stew” mode and leave to simmer for 50 minutes;
During this period, buckwheat will swell and absorb the juice of meat and vegetables; After the multicooker beeps, stir the porridge and serve.

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