Chicken legs in a slow cooker - 3 cooking recipes

As the most unpretentious product, preparing chicken legs in a slow cooker is as easy as shelling pears. Moreover, according to any, even the most complex (as it seems) recipe. It can be goulash or stew, fried, stewed or baked, with or without a crust. The legs can be taken separately or made immediately with a vegetable or cereal side dish.

The simplest and most unpretentious way of cooking is baking. You need the main product, onions, salt, pepper and oil for frying. Wash the legs, rub with salt and pepper. Apply a layer of oil to the bottom of the bowl. Place the chicken. Sprinkle chopped onions on top. Close the lid, set the time to half an hour, set the program to Baking. As soon as the cartoon starts, you can run to the table with a fork)) It turns out juicy, you can complement it with potatoes or boiled rice. Or just a piece of bread with sauce.

A more complex dish of legs in a slow cooker is prepared in the form of a stew. A standard bowl can fit no more than two legs without compromising technology. In addition to them, there can be a variety of vegetables: potatoes, cabbage, carrots, pumpkin, zucchini, and so on. Cereals: rice, pearl barley, buckwheat, millet, couscous. Legumes: beans, peas, chickpeas. Pasta of any kind (except spaghetti).

A simple recipe for chicken legs in a slow cooker with potatoes is similar to the one described above. Except that potatoes cut into cubes or slices are also placed in the bowl with the onions. You can also top everything with sour cream or tomato (you can do both) sauce.

It is very convenient to use any frozen vegetable mixtures for this dish: Belgian, Hawaiian, country, French, Brazilian, Portuguese, Caribbean, Mexican, Italian, European and so on. They will add variety, color and vitamins to your dishes!