Pilaf in a slow cooker with chicken

Ingredients for cooking pilaf in a slow cooker with chicken

  1. Chicken (fresh fillet) 500 grams
  2. Onion 200 grams
  3. Carrot 200 grams
  4. Garlic 3 cloves
  5. Rice (long grain) 2 multi-glasses
  6. Purified water 4 multi-glasses
  7. Salt to taste
  8. Ground black pepper to taste
  9. Pilaf spice mix to taste
  10. Vegetable oil 2 tablespoons
  • Main Ingredients Chicken, Rice
  • Serving 6 servings


Kitchen scales, paper kitchen towels, a kitchen towel, a crock-pot, a multi-glass, a tablespoon, a kitchen knife - 2 pieces, a cutting board - 2 pieces, a bowl - 3 pieces, a wooden or silicone kitchen shovel, a serving plate.

Cooking pilaf in a slow cooker with chicken:

Step 1: prepare the pic.

First of all, we spread a kitchen towel on the countertop, pour the right amount of rice on it and sort it out, removing any kind of rubbish. Then we discard the whole grains into a colander, rinse them thoroughly under trickles of cold running water and leave them in the sink before use so that the glass is excess liquid.

Step 2: prepare the chicken fillet.

Meanwhile, rinse and dry the fresh chicken fillet. We spread it on a cutting board and, using a sharp knife, cut off the film from it, as well as cartilage. After that, cut the meat in batch size pieces up to 2.5 centimeters and throw them into a small bowl.

Step 3: prepare the vegetables and other ingredients.

Then, using a clean kitchen knife, peel onions, garlic and carrots. We rinse them, dry them, take turns sending them to a new cutting board and continue preparation. We chop the onion into cubes the size of in 1 centimeter.

We also chop the carrots with thin straws or chop it on a coarse grater.

We leave the garlic cloves intact, distribute the slices into separate clean bowls, put the rest of the products that are needed to prepare the dish on the countertop, and proceed to the next step.

Step 4: cook pilaf in a slow cooker with chicken.

We install a teflon bowl in the multicooker, pour a couple of tablespoons of vegetable oil into it, insert the plug of the kitchen appliance into the outlet and turn on Baking mode for 30 minutes. After a couple of seconds, we transfer the slices of fillet into hot fat and fry them, without covering, for 15-20 minutes, periodically mixing with a silicone or wooden kitchen spatula.
Then we send onions with carrots to the chicken and cook them with the meat for the remaining time, that is, 10-15 minutes.

In 30 minutes the slow cooker will shut off. Pour into the bowl already dried rice, cloves of garlic, to taste salt, black ground pepper, seasoning for pilaf and pour everything with purified water. Mix everything carefully, taste the liquid and, if necessary, add more spices. Then close the cooker lid, install Pilaf mode and go to do other important things, then the miracle machine will do everything by itself.

When it shuts off again, we are in no hurry to open the lid, let the aromatic dish brew 5-7 minutes. Only after that we very carefully mix the finished dish to a homogeneous consistency, distribute it in portions on plates and serve to the table.

Step 5: serve pilaf in a slow cooker with chicken.

Pilaf in a slow cooker with chicken is served hot, as a second base dish for lunch or dinner. It is served in portions on plates, optionally decorating each with dill, parsley, cilantro, green onion or basil. Also, this dish can be supplemented with salads of fresh vegetables, pickles, marinades, various thick sauces based on tomatoes, sour cream or mayonnaise and, of course, bread. Enjoy a delicious and simple homemade meal!
Enjoy your meal!

Recipe Tips:

- Instead of fillet, you can use other parts of the bird, after separating the meat from the bones, for example, thighs, drumsticks, wings. Also, some housewives add a few hearts and stomachs to the chicken;

- an alternative to purified water - broth or vegetable broth, vegetable oil - butter, and onions - leek;

- do not forget that for cutting vegetables and meat you need separate cutting boards and kitchen knives;

- Very often, a set of vegetables is supplemented with finely chopped tomato and sweet salad pepper.