A duet dish is what multicookers usually call it when two dishes are cooked simultaneously in the appliance. That is, a side dish, such as rice, is cooked in a bowl, and meat, fish, chicken breast or vegetables are cooked in a steamer basket. However, it can be the other way around - meat on the bottom, side dish on top (usually vegetables). In any case, with a duet dish in a slow cooker, we spend less time on cooking.

Today I will tell you how to cook fluffy rice and juicy “lemon” chicken fillet “in one fell swoop” in a slow cooker. The result is an excellent option for dinner - chicken breast with rice in a slow cooker. A tasty, satisfying and light dish at the same time. Steamed chicken breast is also considered a dietary and very healthy meat.

Chicken + lemon + black pepper + herbs + garlic + rice = perfect flavor harmony. But in the version like mine, that is, steamed, garlic is not very suitable. It is better to add it if the bird is fried or baked. And herbs are best fresh. It could be rosemary, thyme or basil. One of your choice. If they are absent, I do not recommend replacing them with dry ones. My slow cooker chicken breast and rice recipe serves two people.

Ingredients for Chicken and Rice

1. Chicken breast (fillet) - 2 pcs.
2. Rice - 1 multi-cup
3. Water - 2 multi-glasses
4. Lemon - ½ piece
5. Salt, ground black pepper - to taste
6. Fresh herbs - a few sprigs

1. Prepare two small chicken breasts. If they are large, divide into small and large fillets and use the large one for the dish. Next, prepare a measuring cup from a multicooker of any white rice, water for cooking it, salt, pepper, herbs (if you can buy it, I couldn’t) and lemon. From the latter we need to cut 4 or more slices. And this will depend on the size of the fillet. When cooking the chicken, you will need foil to keep it juicy.

2. Beat the breasts (washed and dried with a paper towel) with a meat mallet or soften them with a tenderizer. Then we place one of them on foil, adding salt and pepper (optional) on each side. Place a lemon slice or half on top and bottom. And, if there is one, place the sprig. Carefully wrap it in one layer of foil so that the juice does not leak out in the future; the bent ends should be on top. We do the same with the second breast.

3. Wash the rice in several waters. Then pour the cereal into the multi-bowl. Add salt. Next, pour two multi-glasses of water.

4. Place a steamer basket on the bowl of rice, where we place the bags with chicken. Close the lid of the multicooker and plug it in. We need Express mode. To do this, without going into the menu, immediately press the “Start” button. The device will start working immediately. The time cannot be changed in this mode; it is set automatically - 30 minutes. (I don’t know why the manufacturer called the program “Express,” but in my model it is ideal for cooking one glass of rice or buckwheat.)

5. After the signal, turn off the microwave and disassemble the “construction” in the reverse order - first take out the steamer, then the bowl with the finished rice.

6. Set the table, place rice and chicken on plates. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

The recipe for cooking rice with chicken in a slow cooker does not in any way pretend to have the loud name “”. Of course, those who have eaten real pilaf, and even more so those who know how to cook it, will say that this is not pilaf. And they will be right. Rice with chicken in a slow cooker is a standard, completely ordinary dish. And why not cook rice with meat in a slow cooker when you are sorely short of time. The purpose of a multicooker is to free you from some of the kitchen chores; you can also cook in a multicooker. And, what is very important, this dish is prepared without a single drop of fat or oil, which rightfully makes it possible to call it dietary. And this is already something! Nowadays everyone is just obsessed with diet foods! So, you will only need to spend 25-30 minutes (depending on your skill), leave the rest to the multicooker. I cooked rice with chicken in the KAMBROOK multicooker on the “Rice” mode for 60 minutes (this does not include the 30 minutes you spend preparing the ingredients).

Ingredients:
- chicken thighs (with drumsticks) – 2 pcs;
- chicken wings - 2 pcs;
- long grain rice – 2 cups;
- medium-sized onion – 1 piece;
- large carrots – 1 piece;
- bay leaf – 1 piece;
- salt – 1 teaspoon (provided that in addition to salt you will use ready-made seasonings, which are also salty, if not, then add more salt);
- Knorr universal seasoning - 1 tbsp;
- any seasoning for chicken – 0.5 tsp;
- water - about 4 glasses.

Recipe with photos step by step:

Peel and cut the onion into small cubes.




Peel and grate the carrots on a coarse grater.




Separate the drumsticks from the chicken thighs to create more or less equal sized pieces of chicken. There will be 6 pieces in total: two thighs, two drumsticks and two wings.




Place the chicken pieces in the multicooker bowl. Please note that I do not add any oil or even grease the bowl, since I have a very high-quality non-stick coating.






Feel free to sprinkle chopped onions on top of the chicken.




Place grated carrots on top of the onions.




Rinse the rice in several waters until the drained water becomes clear. Place the rice on top of the carrots in the multicooker bowl.




Smooth the surface of the rice and add salt.










Sprinkle everything with Knorr seasoning. I foresee your question about the usefulness of such seasonings. Yes, I agree, such seasonings are not very healthy, but they are tasty, that’s the problem. If you are very strict about your diet and do not make mistakes, this seasoning is not for you. Just skip this step. The dish will not radically change its taste, although it will most likely lose its richness of flavor. The choice is yours.




Add some more of your favorite chicken seasoning.




Carefully pour in the water.




The water should slightly cover the rice.




That's it, your participation ends here. Long live free time that you can use for your own benefit!
Close and lock the lid of the multicooker, select the “Rice” mode, set the cooking time to 60 minutes, press the “Start” button and go for a walk (I personally did just that, went to a cosmetologist for a procedure, fortunately there was a beauty salon in a neighboring house). I came home and dinner was already ready! Hooray! The beauty of the multicooker is that after cooking is complete, it switches to heating mode. Firstly, nothing will burn, and secondly, you come home and not only do you have dinner ready, it’s also hot. All that remains is to open the lid.




Stir the contents of the pan and place on plates.




Husband, where are you? While you were working, I, by the sweat of my brow, was preparing a delicious hot dinner for you!
And you can make delicious tea for tea

Rice with chicken in a slow cooker is a simple and delicious dish. It is perfect for a quick and satisfying lunch or dinner. The chicken is cooked immediately with a side dish of rice, which greatly simplifies the cooking process and saves time. And since this delicious dish is prepared in a slow cooker, time is doubly saved. It's so simple, fast, tasty and home-made.

Cooking time 40-50 minutes. Number of servings – 4. In addition, in a slow cooker, rice will always be tasty and crumbly, it is simply impossible to overcook or undercook it.

Ingredients:

• Chicken fillet 300-400 g;
• Rice 200 g;
• 1 medium onion and small carrot;
• Salt and seasonings to taste.

Recipe for chicken and rice in a slow cooker.

1. First, let's prepare the frying. And we will cook it in a slow cooker on the “Frying” mode. To stir fried vegetables, use a special plastic spatula so as not to scratch the multicooker bowl. Finely chop the onion and grate the carrots on a coarse grater. Add a little vegetable oil to the multicooker and cook in frying mode for 10 minutes, periodically opening the lid and stirring.

2. Wash the chicken fillet and cut into small pieces. Place it on top. It’s good if the chicken is only slightly defrosted - it’s much more convenient to cut portions this way. At the same stage, add salt and seasonings to taste. I like to add a couple of pinches of curry seasoning to this dish - it goes great with the chicken, and thanks to it the rice will turn a nice golden color. But this time I was cooking for the children, and they don’t like spices.

3. Wash the rice well: the water drained from the rice should become clear. Spread the rice evenly on top of the meat. Immediately stick in a few cloves of garlic. Don't be afraid that there will be a lot of garlic. We will throw it away when the dish is ready. But during the stewing process, the garlic will saturate the chicken and rice with its aroma.

4. Fill with water so that it is about 3 cm above the level of the rice. We select the “pilaf” mode and leave the multicooker to cook our food for 30 minutes. Well, while the multicooker copes with its task, you can rest a little.

Did you hear the coveted “peep-peep” coming from the kitchen? It's time to call the family to the table! Bon appetit!

A miracle discovery of the 21st century for every housewife in the world, which not only speeds up, but also diversifies everyday meals - this is a multicooker.

All dishes sound new: from porridges to complex masterpiece dishes containing more than two ingredients. Cooking at the touch of a button becomes fast and interesting, even a culinary novice or a child can do it!

That’s great, because now we will look at one of the very tasty dishes to cook in a slow cooker - chicken with rice. Let's get down to business right away!

Step-by-step recipe for cooking

This recipe is suitable for those who had a difficult day or simply didn’t get around to cooking. Pamper yourself and make quick and tasty chicken, but not plain chicken, but with rice in a slow cooker.

The dish cannot be called pilaf; it is a new sound of ingredients. After all, what better thing can be combined with chicken if not rice?

We wash the chicken, if it is a fillet, then cut it into pieces (preferably not small), salt and pepper it.

Then pour in vegetable oil and immerse the chicken in the bowl. Set to “Fry” mode, frying the chicken on all sides.

While the chicken is roasting, cut the onion into small cubes. It gives the meat a pleasant taste and aroma. Then add it to the meat and continue frying until golden brown.

Place pre-washed rice (it is advisable to do this under running water five times, as they do in Asia) with the chicken. Fill with salted water.

The water should be literally the thickness of your index finger on top. Add cumin. Jeera adds a unique taste and smell to rice with meat. Don't mix.

Let the water slightly absorb into the rice and boil, then switch to the “Stew” or “Pilaf” mode. Thus, we bring our chicken and rice in a slow cooker until cooked - about 30 minutes.

The following table will help you quickly determine the proportions:

You can sprinkle the dish with freshly chopped dill or garnish it with a whole sprig of herbs.

Rice with chicken and vegetables in a Redmond multicooker

Rice is a popular side dish for chicken, but cooking it in a saucepan or kettle constantly faces the problem of sticking and overcooking. Fortunately, this problem has become solvable, namely with the help of modern technical means such as multicookers.

You can consider the example of a multicooker from Redmond (Redmond). The functions of this model are different and are very suitable for cooking rice. And for this we need:

• Long grain rice – 1.5-2 multi-cups;
• Chicken wings – 4 pieces;
• Sunflower oil – 0.3 cups;
• Salt;
• Ground pepper (red and black);
• Pepper (red or green bell pepper) – 1 piece;
• Medium onion – 1 piece;
• Carrot – 1 piece.

Before you start cooking stewed rice with chicken in a slow cooker, you should wash and peel all the vegetables. Cut the onion and pepper into half rings, and the carrots into thin cubes.

Wash the chicken wings, salt and pepper, you can leave them in the refrigerator for half an hour for a better taste of the meat.

Add sunflower oil to the multicooker container and set the “Frying” program, add the wings and fry on each side.

Add the onion, bring it to a golden color, add bell pepper.

Fry everything until half cooked. As the pepper softens, add carrots.

Fry for the first 5 minutes, and then set it to “Stew” and add water.

Salt and pepper to taste. Let the water evaporate so you can move on to the rice.

Before throwing rice into the container, you should rinse it until the water runs clear.

Pour it out and level it over the surface of the vegetables and chicken wings. Fill 1 cm of water over the rice.

Turn on the “Pilaf” or “Rice” mode and cover with a lid. Don't mix.

It turns out to be quite an appetizing and bright dish, and tasty, of course!

We invite you to learn more about how to cook rice with chicken and various vegetables in a Redmond multicooker by watching the following video:

Recipe for rice with chicken and cabbage in the Polaris multicooker

Another pleasantly pleasing recipe consisting of rice, cabbage and chicken can be the well-known village dish - “peresypka”, which we can easily and not without pleasure prepare in the Polaris multicooker. The ingredients needed are:

• Chicken fillet or drumstick – 300 g;
• Rice – 1.5 multi-cups;
• White cabbage – 1/2 head;
• Oil – 1/3 cup;
• Salt and pepper - 1 teaspoon;
• Medium onion – 1 piece;
• Carrots – 2 pieces;
• Spices for everyone.

We start cooking chicken with cabbage and rice in a slow cooker by cutting this very cabbage into bars, and the onion as desired - you can use half rings, or you can use cubes. We pass the carrots through a large grater. Cut the fillet into cubes; if you have drumsticks, leave them as is.

Add oil to the container of the Polaris multicooker, set it to “Baking” mode for 40 minutes, add the chicken and fry. After a while, add onions and carrots there.

The lid must be closed. Fry until the program time expires. While the meat and vegetables are fried, wash the rice.

After the “Baking” time has passed, pour rice and cabbage into the multicooker bowl. Fill with water and salt.

The water should be about the thickness of your index finger. Set it to “Pilaf” mode and simmer for 40-50 minutes under a closed lid.

The second option involves using a frying pan in addition to the multicooker. Rice is placed in the multicooker, as in the first method.

Fill with water according to the above procedure. However, the cabbage is fried separately in a frying pan. Cabbage is poured on top of rice and chicken.

The “pour” is served in the following form: layers from bottom to top - chicken, rice and cabbage.

This rice with chicken fillet in a slow cooker turns out to be aromatic, with a piquant taste, and very original.

We also invite you to watch the video recipe for this dish:

Add mushrooms to the recipe

Rice with chicken and mushrooms in a slow cooker can diversify ordinary porridges, make them less high in calories and sound more interesting. For preparation you need:

• Chicken fillet – 300 g;
• Mushrooms – champignons or others – 200 g;
• Long grain rice – 300 g;
• Vegetable oil – 4 tbsp. spoons;
• Salt and pepper;
• Onion – 100 g;
• 2 medium carrots;
• Garlic – 1 head;
• Seasoning for pilaf.

Preliminary preparation of vegetables is as follows: cut the fillet into large cubes, cut the mushrooms into slices, cut the onions and carrots into bars, using a coarse grater.

We prepare the multicooker. Pour oil into the bowl, turn on the “Frying” mode and add the chicken meat, frying on all sides. Add mushrooms to the meat and fry them for 10 minutes.

We also add the previously prepared onions and carrots to the meat and mushrooms. Lightly fry. Then add a little water and switch to the “Extinguishing” mode.

Add a head of garlic to the same mass - rinse it under water without peeling it, leaving it whole. Simmer until the water boils.

Add previously washed rice to the meat with mushrooms and vegetables and pour salted water on top (the ratio of water to rice was higher). Turn on the “Pilaf” mode and cook for about 40 minutes with the lid closed.

The result is an aromatic and tasty dish, which is served on a plate, first laying out the rice (we try not to grab the vegetables and meat), then the vegetables, and on top we place the meat and a head of garlic. But you can do it another way: simply mix the dish with fresh green peas.

The slow cooker produces not only rice with meat, but also milky rice porridge with milk. And if you add berries to it, it will be simply delicious. Don't deny yourself this pleasure!

In the next culinary article on our site you will find rice soup with chicken. This soup will easily diversify your regular menu.

You can find out what kombucha is and what its properties are. A drink based on mushroom has made a lot of noise lately. It's time to figure out what's what!

Culinary results

Rice is one of the most ancient crops and is used as food by many peoples. Its preparation can be a fairly quick and inconvenient task if you use a multicooker with the “Rice” or “Pilaf” functions.

In addition, the “Steam” mode can provide excellent service, since rice is cooked not only in water, but also in steam.

Well, what to combine it with, there is room for imagination - chicken, fish, and many other types of meat. By the way, even those who don’t eat meat can experiment and combine rice with vegetables, which will also be quite tasty!

And now we are not saying goodbye - we present another video with a recipe for preparing a special dish - rice with chicken and cream in a slow cooker, also from a well-known company:

If you are very busy and have very little time to cook, but you don’t want to feed your loved ones only semi-finished products from the store, cook rice with chicken and vegetables in a slow cooker. The technology will do almost everything for you, and your family will be very happy. The dish turns out very tasty, healthy and satisfying.

Fragrant, tender chicken and fluffy rice, and even with juicy, bright vegetables - once you cook it, you will do it very often, because your family will go crazy about this simple and surprisingly tasty dish.

Taste Info Second: cereals

Ingredients

• Chicken legs – 4 pcs.;
• Rice – 1 glass;
• Mexican mixture – 200 g;
• Water – 2 glasses;
• Vegetable oil – 2 tbsp. l.;
• Salt;
• Pepper.

How to cook rice in a slow cooker with chicken and vegetables

Wash the chicken legs well under running water (if they were frozen, you need to defrost them first) and rub them generously with salt and pepper.

Place them in a multicooker bowl with vegetable oil pre-poured into it and fry until golden brown using the “Baking” or “Frying” mode on all sides. On “Baking” this will take us about 20 minutes (you can cover and turn every 3-5 minutes), on “Frying” it will take about 10 (we don’t move away, we monitor the process and turn it over on time).

Now let's let the multicooker rest. Place the vegetable mixture directly from the package on top of the fried legs. There is no need to defrost the mixture in advance.

Rinse the rice several times until the water runs clear. We also pour it into the bowl. Do not mix with the other ingredients, leave it like that.

Fill all the ingredients with water. Add salt and pepper to taste.

We close the rice with chicken in the multicooker with a lid, select the “Rice” mode (in some devices it may be called “Pilaf”) and do not open it until the signal.

As soon as the crumbly rice with chicken is ready, immediately mix it and serve it hot. You can decorate it with sprigs of greenery. It will be delicious to eat this rice as a separate dish or with the addition of fresh or canned cucumbers and tomatoes.

Rice with chicken and mushrooms in a slow cooker

If you have already cooked rice with chicken in a slow cooker and you liked this dish, add mushrooms to it and get a new, even brighter taste. Stewed chicken with rice and mushrooms will turn out incredibly tender and nutritious, and will give you energy for a long time. If the dish is presented beautifully, it is quite suitable for a holiday dinner. With minimal time investment, you can please and surprise your guests.

For an incredibly tasty dish that can be prepared as often as you like, no special ingredients are required. The combination of chicken, mushrooms and rice can be called classic. Simple, inexpensive, delicious and, most importantly, fast!

Ingredients:

• Chicken fillet (you can also use legs or thighs) – 400-500 g;
• Mushrooms (preferably champignons) – 200 g;
• Long rice – 400 g;
• Onion – 1 large head;
• Vegetable oil – 3-4 tbsp. l;
• Water – 800 ml;
• Pepper, salt - to taste.

Preparation:

1. Wash the chicken under running cold water and cut into small pieces. Place in the multicooker bowl, where oil has already been poured, and fry on all sides until golden brown in the “Frying” mode.
2. At this time, peel and wash the onion, cut it into quarters of rings. We clean the mushrooms, wash them and cut them into slices.
3. When the chicken pieces are browned, temporarily remove them from the bowl and add the onion into it. Fry it a little and add mushrooms to it, continuing to fry.
4. After the mushrooms and onions are fried, add the chicken back to them.
5. Wash the rice and add it to the bowl with the prepared products, leaving it on top without stirring.
6. Now add salt, pepper, add water and leave the chicken fillet with rice and mushrooms to simmer in the multicooker on the “Pilaf” or “Stew” mode for 40 minutes.
7. After turning off, you can leave the dish to “cook” in the “Warming” mode for another 20 minutes. We take out a bowl of ready-made crumbly rice with chicken from the multicooker and serve it either by mixing everything immediately on a large platter, or in small bowls, trying to place the rice first, and then the mushrooms and chicken on top. We decorate with any greenery, and an excellent festive dinner is guaranteed.

Teaser network

Rice with chicken in soy sauce in a slow cooker

Fans of savory dishes, such as Chinese cuisine, should try cooking rice with chicken in a slow cooker in soy sauce. The dish is at the same time simple, tasty, and somewhat exotic due to the peculiarities of its preparation. Almost no time or effort is required, and the rice will acquire a taste completely different from the traditional one.

Ingredients:

• Chicken (fillet or legs) – 500 g;
• Long grain rice (preferably steamed) – 2 cups;
• Soy sauce – 4 tbsp. l.;
• Vegetable oil (preferably sesame, but if you don’t have it, you can use any) – 2 tbsp. l.;
• Dried ginger (powder) – 1 tsp;
• Honey – 1 tsp;
• Garlic – 2-3 cloves;
• Water – 4 glasses.

Preparation:

1. Take the chicken and wash it thoroughly under running water. If it is fillet, cut it into small squares; if it is legs, use it whole, after removing the skin.
2. Dry the washed meat and place it in the multicooker bowl, where sesame oil and soy sauce have already been poured. Grind the garlic, add it to the chicken, put honey there and add grated ginger. Mix well with your hands, slightly rubbing the mixture into the meat. If you have time, let it marinate a little (20-30 minutes) so that the chicken better absorbs the aroma and taste of the seasonings.
3. At this time, rinse the rice well in cold water (drain the water at least 5 times, then the excess starch will be washed out and the rice will be clean and crumbly). Add it to the bowl with the prepared ingredients, but do not mix with them.
4. Fill the stacked products with water, close the multicooker lid and set the “Pilaf” or “Rice” mode. In different models of multicookers, the cooking time may vary. On average it is an hour. If you are using chicken legs, you can fry them a little before adding the rice, but this will make the chicken and rice stew taste a little different than the original recipe. However, both options are worth trying.
5. Place the finished dish on plates using a round mold or bowl (laid out and turned over) and decorate with herbs.

Note to the owner:

• When cooking rice with vegetables or any other food in a slow cooker, do not mix them together. This will allow the rice to absorb all the flavors and remain crumbly. The liquid envelops each grain of rice, making it soft and juicy, without them sticking together.
• When using soy sauce, there is no need to add additional salt to the dish, since the sauce itself is quite salty.
• When cooking, you can add curry to the rice (except for the method with soy sauce), then it will acquire a pleasant golden color.
• Five minutes before readiness, you can add a chopped clove of garlic to 50 ml of milk (or cream) and pour this milk-garlic sauce over the rice. It will turn out very tasty!
• Alternatively, you can try cooking chicken and rice separately. Place the chicken on the bottom of a bowl with oil and seasonings, and steam the rice on top. Turn on the “Baking” mode. All the juice and aroma evaporating from the chicken will saturate the rice, and thus you will get two independent dishes. Then the meat can be eaten as desired either with this rice or with another side dish. It’s the same with rice - some people will want to eat it just with vegetables, while others will put chicken on their plate.
• If you like fluffy rice, choose parboiled rice or rinse regular long grain rice well. If you prefer a thicker, mushy consistency, use round.
• If you want your chicken rice to have an oriental flavor, add a little saffron.
• It is better to take chilled chicken for this dish, as the liquid will quickly evaporate from frozen and it will become dry. If you do have a frozen one, defrost it in advance in the refrigerator (remove it from the freezer overnight), and then quickly fry it at maximum temperature (on the “Fry” mode) so that the juice is “sealed” inside.
• It is advisable not to chop the carrots and onions too much, otherwise they will boil too much during the preparation of the dish.
• The names of programs and cooking times (depending on power) may differ in different multicookers, so during the cooking process, use the instructions and recipes from your multicooker, selecting ingredients that are similar in composition, or simply look under the lid periodically to check the readiness of the dish. Once you find the time, write it down and next time you will cook chicken rice without any difficulty.