Multicooker Chicken Rolls

Ingredients for cooking chicken rolls in a multicooker

For the dish:

  1. Medium size chicken fillet 3 pieces
  2. Shelled walnuts 3/4 cup
  3. Pitted prunes 3/4 cup
  4. White onion medium size 2 pieces
  5. Hard cheese 100 grams
  6. Breadcrumbs 100 grams
  7. Chicken egg 2 pieces
  8. Butter 3 tablespoons
  9. Vegetable oil for greasing multicooker pans
  10. Mayonnaise 3 tablespoons
  11. Salt to taste
  12. Ground black pepper to taste

For the sauce:

  1. Sour cream 200 grams
  2. Sugar 2 tablespoons
  3. Peeled walnuts 1 handful
  • Main ingredients: Chicken, Cheese, Nuts
  • Serving 9 servings


A tablespoon, a cutting board, a kitchen knife, a crock-pot, a kitchen hammer, kitchen paper towels, a food package, a middle bowl, a plate - 3 pieces, a blender, a deep bowl - 3 pieces, a wooden spatula, a small bowl - 2 pieces, toothpicks, a hand whisk , serving dish, kitchen tongs, saucer, coarse grater

Cooking chicken rolls in a slow cooker:

Step 1: prepare the chicken fillet.

We carefully wash the chicken fillet under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we clear the meat of veins, cartilage, fat and films.

We lay out each piece in a food bag and, using a kitchen hammer, beat the components to a thickness of approximately 1-1.5 centimeters.

Now we rub the chicken with clean hands on both sides with a small amount of salt and black pepper. Inside, grease the meat with mayonnaise (for each fillet 1 tablespoon) and transfer to a medium bowl to pickle.

Step 2: prepare the onions.

Using a knife, peel the onion from the husk and thoroughly rinse it under running water. Next, lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Now put slices of butter in the multicooker pan and turn on frying mode. When the component is completely melted, add onion cubes to it. From time to time, stirring with a wooden spatula, fry the component until a soft golden color. Attention: do not close the lid. At the end, pour the onion back into the plate, and wash the pan in order to further prepare the main dish in it.

Step 3: prepare the walnuts.

We lay out all the walnuts in a blender bowl and chop at medium speed to a crumb state. Now we take a handful from the total mass and pour it into a clean saucer (we need it for cooking the sauce). The remaining nut crumbs are transferred to a deep bowl and temporarily set aside.

Step 4: prepare the prunes.

We thoroughly rinse the prunes under running water and put them on a cutting board. With a knife, grind dried fruits with straws or cubes and pour into a clean plate.

Step 5: prepare hard cheese.

Using a coarse grater, grind hard cheese directly on a cutting board. Then pour the chips into a clean plate and leave them aside for a while.

Step 6: prepare the eggs.

Using a knife, we break the eggshell, and pour the yolks with squirrels into a small bowl. Using a hand whisk, beat the components until a homogeneous yellow mass is formed.

Step 7: prepare the sauce for the dish.

Pour sour cream into a clean deep bowl and pour sugar and a handful of walnuts. Using a hand whisk, beat the ingredients until a homogeneous mass is formed. Everything, the sauce is ready!

Step 8: prepare the filling for the dish.

In a clean small bowl, lay out ingredients such as chopped prunes, nut crumbs, fried onions, and cheese chips. Using a tablespoon, mix everything thoroughly until smooth. Everything, the filling is ready, so you can start cooking the main dish!

Step 9: prepare chicken rolls in a slow cooker.

Put marinated chicken one by one on a cutting board. Visually divide the filling into 3 parts and lay out each with a tablespoon on the center of the meat.
Now with clean hands we wrap the dish with a roll, starting from the smaller edge. We fix each piece along the seam and sides with toothpicks so that during the preparation the filling does not fall out into the multicooker pan.

Next, pour the breadcrumbs into a clean, dry bowl. Lubricate the bottom and walls of the appliance bowl with a small amount of vegetable oil. Now we put the rolls here, soaking them in beaten eggs in advance and breading in breadcrumbs. Install baking mode, cover the crock-pot with a lid and cook the dish for 30 minutes.

After the allotted time, turn the meat over to the other side and pour with sour cream sauce. Extend baking mode still for 30 minutes and wait for the rolls to brown on all sides. At the end, turn off the appliance from the network, open the lid, and transfer the dish using kitchen tacks from the pan to a special serving plate. Now you can remove the toothpicks, since the chicken has already taken shape during cooking, so it won’t turn around.

Step 10: serve chicken rolls in a slow cooker.

Ready-made chicken rolls are served at the dinner or holiday table, pre-cut into portions. This dish can also be decorated with fresh herbs and vegetables. But to enjoy such meat is best with boiled rice, mashed potatoes or salads from fresh vegetables and bread.
Good appetite!

Recipe Tips:

- if you use dry prunes, then soak it in advance in warm water for literally 30 minutes. Then drain the liquid, rinse the dried fruits under the tap, and only then chop;

- for the preparation of the filling, you can also take fried mushrooms, stewed broccoli with cashew nuts, a slice of butter with finely chopped dill, as well as just a little hard cheese that will melt and be incredibly tasty during baking;

- rolls can not be fastened with toothpicks, as they are inconvenient to dunk in an egg and bread in breadcrumbs. In this case, an ordinary thread is ideal, which, after cooking, can be cut with kitchen scissors and gently pulled out of meat.