Stewed chicken gizzards in a slow cooker. How to cook chicken gizzards in a slow cooker

The multicooker allows you to do almost everything: stew, fry, bake! The main positive aspect of cooking with this device will be your hands free: load it, press the button and go about your business. Chicken gizzards, one might say, are not a product for everyone, as they require a lot of attention. But a multicooker will help make the process less problematic and the result more enjoyable.

How to cook chicken gizzards in a slow cooker - cleaning offal

The stomachs must be cleared of the yellow film. If it is not removed, the food will become very rancid. In order for the film to come off better, the product is scalded with boiling water, passing the water through a colander. Use a knife to remove soft cartilage, fat, yellowness, greens, and rough areas. Regardless of the further method of preparation, it is recommended to first boil the cleaned stomach in water for 1.5-2 hours, add salt at the end of cooking.

Chicken gizzards in a slow cooker with rice

Recipe ingredients:

Chicken stomachs – 600 g.
Rice – 2 tbsp.
Water - 4 tbsp.
Bay leaf – 2 pcs.
Salt, spices - to taste.

Cooking process:

Clean and rinse the stomachs, cut into small pieces if necessary. Place them in a multicooker bowl, pour a glass of water for 1 hour, set the “Stew” mode.
At the end, add 2 tbsp of washed rice, 1 tbsp of water, salt, spices and bay leaf. Turn on the “Pilaf” mode. After the signal, the chicken stomachs with rice are considered ready.

Chicken gizzards in a slow cooker with mushrooms

Recipe ingredients:

Chicken stomachs – 700 g.
Champignons – 500 g.
Onions – 2 pcs.
Carrot – 1 pc.
Sour cream – 200 g.
Vegetable oil – 50 g.
Salt, spices - to taste.

Cooking process:

Clean and wash the stomachs, add water and boil first in a regular saucepan for 1 hour until tender. Set the multicooker to “Baking” mode and use it to fry onions and carrots. Mix chopped mushrooms, gizzards and sour cream, pepper and salt. If it turns out very thick, add water.
Turn on “Stew” for 1 hour, checking for softness. If the dish is ready earlier, turn off the multicooker before the signal.

Chicken gizzards in a slow cooker with melted cheese

Recipe ingredients:

Chicken stomachs – 800 g.
Processed cheese – 200 g.
Grainy mustard – 1 tbsp.
Salt and ground black pepper - to taste.

Cooking process:

The ventricles are cleaned and thoroughly washed. Then the stomachs are poured into the multicooker bowl and water is poured. The “Extinguishing” mode is set for 2 hours with the lid closed. During the process, the foam is removed. Replace boiled water with warm boiled water.
After time, the ventricles cool down; do not pour out the broth. Cut the processed cheese into cubes and add to the ventricles in the broth. Simmer again for min. 10, but now with salt and pepper, stir occasionally to melt the cheese.

Chicken gizzards in a slow cooker with cream

Recipe ingredients:

Chicken stomachs – 500 g.
Cream – 200 ml.
Carrot – 1 pc.
Onions – 1 pc.
Vegetable oil for frying – 50 ml.
Salt - to taste.

Cooking process:

In “Baking” mode for 10 minutes. brown the carrots and onions in oil. Add prepared chicken gizzards to vegetables.
After the signal, pour cream, add salt, grated garlic and leave for another 10 minutes. Serve the dish with porridge or mashed potatoes.

Chicken stomach cutlets in a slow cooker

Recipe ingredients:

Chicken stomachs – 1 kg.
Onions – 1 pc.
Chicken eggs – 1 pc.
Wheat flour – 5 tbsp.
Vegetable oil – 50 ml.
Garlic – 3 g.
Water – 200 ml.
Salt - to taste.

Cooking process:

Prepare the offal for further use. Grind clean stomachs together with onions and garlic into minced meat. Add egg, 2 tbsp. flour, salt, seasonings.
Mix and roll into palm-sized cutlets using your hands. Roll all sides in flour and fry in a frying pan.
Next, turn on the multicooker and place all the cutlets in a bowl. Pour boiling water over and simmer for 1 hour. During this time, the water will boil away and the cutlets will become tender and soft.

Using meat by-products has a very positive effect on your wallet. The result is delicious and super-cheap food, but only if the cook has enough experience and knowledge to handle such organs. The stomachs must be cleaned of the yellow shell, because of which, with 100% certainty, you will have to throw out the dish. But if you get used to it, the results will definitely exceed your expectations.

Chicken gizzards in a slow cooker will be an excellent hearty dish, especially if you cook them with rice, buckwheat, potatoes and other vegetables with which the giblets go perfectly. They are prepared, contrary to the popular belief of young housewives, easily and simply. First, the offal is washed well and cut into pieces. Then soak in water for several hours - this will result in a more tender dish. Then fry in oil, setting the “Frying” (“Baking”) mode. Add chopped carrots, onions, garlic and also fry for a few minutes. The only drawback of gizzards is their long cooking time. Depending on the recipe, the product is stewed for 1-1.5 hours with the addition of water, beer, sour cream or other sauces. All kinds of spices, bay leaves, aromatic herbs and spices perfectly complement stomach-based dishes. The finished dish is sprinkled with herbs and served with boiled cereals, potatoes or vegetable salad.

It’s very tasty to combine gizzards with buckwheat, rice and vegetables, that is, cook together as a full second course or hearty soup.

In general, many dishes are prepared from chicken giblets. In this case, not only stomachs are used, but also liver, heart - all these are very nourishing and healthy products. They can be fried, boiled or stewed separately, as an independent dish. They make excellent salads, pates, casseroles, cutlets and soups; kebabs and pies are very tasty. In addition, chicken giblets are considered a low-calorie product that is suitable for those watching their figure.

Many people don’t like chicken by-products, but even obvious opponents of offal will appreciate this dish. Gizzards can be combined with chicken hearts - it will turn out even tastier. If desired, add your favorite spices to the dish.

Ingredients:

chicken stomachs - 500 g;
buckwheat - 2 multi-cups;
butter - 1 tbsp. l.;
water - 3 multi-glasses;
carrots - 1 pc.;
garlic - 3 cloves;
bay leaf - 2 pcs.;
onion - 1 pc.;
salt pepper.

Cooking method:

We thoroughly wash the offal, place it in a separate container, and fill it with water. Then we rinse again.
Cut the onion into half rings, grate the carrots, chop the garlic.
Turn on the “Baking” mode, pour oil into the bowl and add butter: this will make the dish especially aromatic.
Place the stomachs in a bowl and cook for about 15 minutes. Next add the garlic and fry for 5 minutes.
We also put onions and carrots in the slow cooker. Mix the ingredients well, cook for 5 minutes, and don’t forget to stir.
Wash the buckwheat and add to the rest of the ingredients. Mix again, add water, salt and pepper the ingredients, add bay leaf.
Set the “Buckwheat” mode. Let the food cook for 60 minutes. Serve hot.

Interesting from the network

Chicken by-products go great with a variety of vegetables. We chose potatoes, tomatoes, bell peppers and the traditional carrots and onions. We serve a dish that could easily pass for a hearty soup, with fresh herbs, and, if desired, with sour cream or any other sauces that you prefer.

Ingredients:

stomachs - 500 g;
carrots - 1 pc.;
bell pepper - 1 pc.;
tomatoes - 2 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
potatoes - 500 g;
salt pepper;
vegetable oil - 2 tbsp. l.;
greens - optional;
water - 400 ml.

Cooking method:

We wash the stomachs and cut them into 2-3 parts.
Cut the tomatoes and peppers into cubes, grate the carrots, chop the onion and garlic.
Peel the potatoes and cut them into medium-sized pieces.
Pour oil into the bowl and set the “Fry” mode. Place the stomachs and fry for 10 minutes, stirring constantly.
Add vegetables, cook for another 10 minutes. Then add salt and pepper.
Pour in water and add bay leaf. Set the “Quenching” mode for 1-1.5 hours.
Add fresh herbs to the finished dish.

Chicken by-products are very popular in our country. Plus, they are healthy and tasty. Let's prepare a dish of chicken stomachs and hearts in a slow cooker. And for extra tenderness, add sour cream. It is good to serve rice, potatoes, vegetables or buckwheat as a side dish for this dish.

Ingredients:

hearts - 500 g;
stomachs - 500 g;
sour cream - 250 ml;
onions - 2 pcs.;
flour - 2 tbsp. l.;
garlic - 2 cloves;
salt, pepper - to taste;
vegetable oil.

Cooking method:

We wash the chicken giblets well. If we use a frozen product, then defrost it first.
Chop the onion and garlic.
We put the chicken stomachs and hearts in a slow cooker, where we add vegetable oil in advance. Fry the products in the “Baking” mode for about 10 minutes.
Add onion and garlic, cook until onion is soft.
Place sour cream in a slow cooker, pepper and salt to taste.
Set the “Quenching” mode for 1.5 hours.
After 30 minutes, open the lid and add flour. Stir the ingredients, trying to avoid the appearance of lumps.
Close the lid and continue cooking until the signal.
If desired, sprinkle the finished dish with fresh chopped herbs and serve with your favorite side dish.

Now you know how to cook chicken gizzards in a slow cooker according to a recipe with a photo. Bon appetit!

Dishes based on chicken stomachs, especially with the addition of various vegetables and cereals, turn out to be quite filling due to their high protein content. But at the same time light, since this product is considered low-calorie. Experienced chefs will tell you how to deliciously cook chicken gizzards in a slow cooker:
Choose your chicken by-products wisely. Freshly chilled gizzards should be slightly moist, not slippery. Definitely refuse to purchase if you notice a strong, unpleasant odor. Fresh giblets may only have a delicate, slightly sweet smell. Also, fresh stomachs have an elastic structure and should not be flabby and soft to the touch.

The dish from the stomachs will be more tender if they lie in cool water for 1-3 hours.

Examine each stomach carefully before starting cooking. The product should not be allowed to have yellowish bile ducts. If you find them, be sure to cut them off with a knife. Even a little bile will ruin the taste of the dish.

Gizzards go well with a variety of vegetables. Add carrots, garlic, sweet peppers, celery, onions, and tomatoes to your dishes.

Dishes turn out more tasty and healthy if they are prepared from chilled rather than frozen stomachs. But if you still use a frozen product, then defrost it on the bottom shelf of the refrigerator. This way, more nutrients will remain in the stomachs and they will retain all their taste.

Gizzards are a perishable product and cannot be stored for a long time. The maximum storage period is no more than two days.

Chicken gizzards are considered a valuable product. They contain iron, copper, folic acid, manganese, magnesium, cobalt and a number of vitamins important for the body. Therefore, nutritionists recommend adding variety to your diet and periodically preparing dishes based on these offal.

Many housewives like to use meat by-products to prepare main hot dishes because it is tasty, cheap and does not require special skills. Gizzards in a slow cooker always turn out juicy and soft, and if you haven’t tried them yet, we recommend using one of the recipes below.

This dish can be served with any side dish of your choice, including porridge or regular pasta. The fragrant chicken gizzards are moderately elastic and have a unique taste.

What components are needed to cook gizzards in a slow cooker:

chicken gizzards – 500 g;
onion – 1 piece;
carrots – 1 piece;
garlic – 2 cloves;
tomato paste – 2 tbsp. l.;
soy sauce without additives - 2 tbsp. l.;
Bay leaf;
allspice;
spices - to taste.

In this recipe, soy sauce completely replaces salt, but you can use both ingredients if desired.

How to make gizzards in a slow cooker:

Rinse the stomachs, remove veins and fat. Cut into small pieces.
Coarsely chop the onion and grate the carrots.
Heat sunflower oil in a multicooker bowl and fry the gizzards. When half the liquid has evaporated, add onions and carrots. Cook in the “Baking” mode until all the moisture has evaporated.
Dilute tomato paste in 100-150 ml of water, add salt and pepper and pour into a bowl.
Pass the garlic through a press and also add to the rest of the ingredients.
Cook, stirring occasionally, for 10 minutes in the “Baking” mode. Add more water if necessary.
After the specified time has passed, set the “Stew” program and cook the gizzards in a multicooker for 60 minutes. During this time they will become very tender and soft.

Stomachs with potatoes in a slow cooker

A complete and very satisfying dish will appeal to those who love simple and tasty home cooking. These multicooker gizzards are especially good in the winter if served with pickles and sauerkraut. The dish will instantly warm you up and fill your body with pleasant warmth. An excellent option for preparing a hearty lunch for a large company.

Ingredients needed to prepare gizzards in a slow cooker:

chicken stomachs – 1 kg;
potatoes – 6 pcs;
mushrooms – 300 g;
carrots – 1 piece;
onion – 1 piece;
salt, spices - to taste;
sunflower oil.

You can use any mushrooms - champignons, oyster mushrooms, honey mushrooms, etc. For flavor, it is recommended to add at least 5-10 grams of porcini mushrooms. If you are using dried porcini mushrooms, soak them in hot water for 20 minutes, strain the infusion and use for gravy.

This amount of ingredients is designed for 4-5 servings.

How to cook chicken gizzards in a slow cooker:

Clean the stomachs from excess fat and veins and rinse thoroughly with water. Very often, poorly treated stomachs contain small stones, which can then break a tooth. Therefore, it is important to rinse each piece thoroughly.
Cut the stomachs into small pieces or leave them whole (as you like).
Heat the oil in a bowl, set the “Stew” program and set the timer for 90 minutes. Simmer the gizzards in a slow cooker until the beep goes off, stirring occasionally. If necessary, add a little water. There is no need to add salt at this stage - salt will make the stomachs more rigid.
When 60 minutes have passed, add potatoes, cut into small pieces, and grated carrots.
Cut the mushrooms into slices and place on top of the remaining ingredients.
After the beep, add salt and pepper to the gizzards in the multicooker, stir and leave in the “Warming” mode for 15 minutes.
Before serving, sprinkle the dish with fresh herbs.

Stewed gizzards in a slow cooker

This dish will appeal to lovers of aromatic sauces. Usually beef or pork is used to prepare something similar, but if you want to save money, use chicken gizzards. A skillful and resourceful housewife can always make a hearty and tasty lunch from the most ordinary ingredients!

What products will you need to prepare the dish:

chicken stomachs – 600 g;
onion – 1 piece;
garlic – 2 cloves;
zira – 1 tsp;
mustard – 2 tbsp. l.;
flour - 1 tbsp. l.;
water – 250 ml;
sunflower oil;
onions, spices - to taste.

These ingredients are enough to cook lunch for three.

Cooking will take about an hour.

How to make delicious stewed gizzards in a slow cooker:

Clean the stomachs from fat, rinse in cold water and cut into pieces.
Finely chop the onion, crush the garlic with a knife.
In a bowl, heat a little sunflower oil in the “Fry” mode and fry the gizzards until crusty.
Add onion, garlic, mustard, salt and pepper to taste, stir and cook for another 5 minutes. Remove the garlic, change the program to “Stew” and simmer the gizzards in the slow cooker for 40 minutes.
After the signal, add cumin and flour to the bowl, pour a glass of water, stir and cook in the “Warming” mode for 15 minutes. During this time, the flour will swell and you will get a thick, aromatic sauce.

Chicken gizzards with rice in a slow cooker

We invite you to prepare an inexpensive but very tasty dinner from chicken stomachs. Making it in a slow cooker is as easy as shelling pears, and the whole process will take a minimum of time.

To prepare a budget lunch you will need the following ingredients:

stomachs – 500 g;
bell pepper – 1 piece;
green onions – 1 bunch;
rice – 300 g;
butter – 30 g;
salt, spices - to taste.

Making gizzards in a slow cooker is very simple:

Clean the stomachs of excess fat and rinse thoroughly.
Set the “Baking” program and fry the gizzards in a slow cooker in a small amount of butter.
When the liquid has evaporated, add a glass of water, switch to the “Stew” program and set the timer to 60 minutes.
Steam the rice by placing a suitable container over the bowl.
After the specified time has passed, add bell pepper cut into small pieces into the ventricles, add salt and simmer for another 15 minutes.
Before serving, sprinkle the dish with green onions.

Stomachs in sour cream sauce in a slow cooker

Sour cream sauce makes gizzards even more tender and flavorful in a slow cooker, so if you like juicy gravy as a side dish, we recommend preparing this dish. And as a side dish, you can cook even the most ordinary pasta - with such a sauce it will seem like a royal treat!

What ingredients are needed to make gizzards in a slow cooker with sauce:

stomachs – 500 g;
sour cream – 250 g;
chicken broth - 1 glass;
sunflower oil;
salt, spices - to taste.

If you don't have chicken broth, you can replace it with water. For more flavor, we recommend adding 10 grams of dried porcini mushrooms. Pour boiling water over them for 20 minutes, chop the pulp and add to the sauce, strain the infusion and use instead of broth.

Method for preparing gizzards with sour cream sauce:

Clean and rinse the stomachs.
Cut each of them into 3 parts and fry in sunflower oil in the “Frying” mode until an appetizing crust.
Pour broth (water, mushroom infusion) into the bowl, add salt and add your favorite spices to taste.
Bring the broth to a boil, change the program to “Stew” and cook the chicken gizzards in a slow cooker for 30 minutes.
Pour sour cream into the bowl, add porcini mushrooms if you are cooking with them, stir and continue to simmer until thickened. If you get low-fat sour cream, you can add 1-2 tablespoons of wheat flour to make the sauce viscous.

You can serve gizzards in a slow cooker with any side dish.

Crispy stomachs in a slow cooker

Almost all recipes assume that the ventricles will be soft and tender, but what if you want something crunchy for lunch? We suggest making stomachs in a slow cooker according to the recipe described below! They can be served as a main course with a side dish or placed on the table as an appetizing snack.

What components will be needed:

chicken stomachs – 500 g;
onions – 1 piece;
sunflower oil;
salt, spices - to taste.

If you want to make the dish spicier, you can add finely chopped red pepper while frying.

The method for preparing crispy gizzards in a slow cooker is very simple:

Clean the stomachs and rinse thoroughly.
Heat sunflower oil in a multicooker bowl and fry the gizzards on the “Fry” program until crusty.
Pour a glass of water into the bowl, change to the “Stew” program and simmer the gizzards in the slow cooker until soft.
Cut the onion into thin half rings and add to the bowl. Continue to simmer with the lid open until the liquid has completely evaporated.
When all the moisture has gone, salt and pepper the ingredients to taste, pour in a little sunflower oil, change the program to “Baking” and fry the gizzards in a multicooker until golden brown.

Stewed gizzards in a slow cooker: video recipe

An alternative method of preparing stewed stomachs in a slow cooker is described in detail in the video instructions below:

By-products, which include gizzards, which are often found on store shelves, are nutritious, low in calories and low in price. And with proper preparation, dishes made from them also stand out for their unsurpassed taste. Any recipe for cooking chicken gizzards in a frying pan can be varied with the help of additional products, depending on the gastronomic preferences of the cook.

Before you cook chicken gizzards in a frying pan, you should purchase:

½ kg of stomachs;
onion;
250 ml sour cream;
a little sunflower oil;
salt, spices and herbs.

Cooking method:

Pre-chopped onions are fried in sunflower oil.
The washed and cleaned stomachs are divided into several parts and sent to the fried onions, where they simmer in their own juice for about 50 minutes under the lid.
After the specified time, the offal is salted and peppered, after which it is poured with sour cream.
After boiling, the finished dish is removed from the heat.

With potatoes in a slow cooker

A nutritious and vitamin-rich dinner can easily be prepared from:

1 kg of stomachs;
4 potato tubers;
300 g champignons;
carrots;
bulbs;
salt, spices and sunflower oil.

The creation steps are as follows:

The washed stomachs are cleared of cuticles and placed in a slow cooker with oil, set to the “Stew” mode for 2 hours.
When the juice from the offal is released, add water in a volume of 150 to 500 ml if desired.
Potatoes and carrots are cut into cubes, which are sent to the stomachs after 1 hour.
Next is placed the onion, chopped into rings.
After 15 minutes, add the mushrooms, divided into several parts.
2 minutes before the sound signal, salt the dish and mix thoroughly.

Spicy recipe with fried onions and garlic

A nutritious dish of gizzards, which can be served either alone or with a side dish, is particularly aromatic thanks to the use of garlic dressing.

You will need:

1 kg of offal;
2 onions;
head of garlic;
a shot of soy sauce;
bouillon cube, spices and salt.

Chicken gizzards with a spicy taste should be prepared according to the following scheme:

The cleaned stomachs are boiled for about an hour, and after cooling they are cut into pieces.
Chopped onions are sautéed until golden brown, the appearance of which signals the need to add gizzards to the onion cubes.
The contents of the frying pan are filled with water and a diluted bouillon cube.
Garlic is passed through a press.
After 20 minutes, the dish is topped with a dressing of soy sauce and garlic gruel.

Delicious chicken gizzards with onions

You can fry delicious gizzards using a minimal set of ingredients:

offal – 300 g;
onions – 2 pcs.;
sunflower oil - for frying;
pepper, nutmeg and salt.

Step-by-step cooking instructions:

The stomachs are washed and thoroughly cleaned of the inner lining, after which they are cut into strips.
The chopped offal is sent to a frying pan with sunflower oil, where it is fried until golden brown for about 35 minutes.
After the specified time, onion rings are added to the chicken stomachs, which reach the finished state very quickly.
The dish is seasoned and salted at the discretion of the cook.

Korean style in a frying pan

Gizzards cooked in the style of Asian cuisine are juicy, aromatic and piquant.

In preparation we use:

½ kg of stomachs;
carrot;
bulb;
30 ml soy sauce;
½ head of garlic;
15 g sugar;
a pinch of salt;
20 ml vinegar;
hot ground pepper;
sunflower oil.

During preparation:

The offal is boiled in salted water for half an hour.
After cooling, the main ingredient is crushed.
The carrots are cut into strips, and the onion into thin half rings.
The carrot-onion mixture is sprinkled with sugar, salt, pepper, poured over with vinegar and mixed well with crushed garlic.
When the stomachs are ready, the vegetable mass with liquid is fried in a frying pan with heated oil for about 5 minutes.
After the specified time, the sauce is poured into the pan, after which the contents are simmered under the lid for another 7 minutes.
At the end, the stomachs are added, which continue to simmer along with the vegetables for 10 minutes.

In tomato sauce

A tasty and affordable dish, for the preparation of which you only need to have on hand:

½ kg of stomachs;
30 ml each of sunflower oil and tomato paste;
a little salt, spices;
a glass of water.

When implementing the recipe:

The stomachs are thoroughly cleaned and randomly chopped.
The pieces are placed in a frying pan with oil, where they are fried for about 10 minutes over intense heat with constant stirring.
Next, the offal is flavored with tomato paste and immediately filled with water.
If desired, replace the pasta with water with tomato juice or fresh tomatoes.
The dish is stewed for about 1 hour until cooked.
Finally, the gizzards are salted and seasoned to taste.

Stewed chicken gizzards with mushrooms

If you approach the process of preparing chicken gizzards correctly, the dish will amaze you with its appetizing and juicy quality.

To prepare a delicious meal, you need:

600 g stomachs;
2 times less mushrooms;
bulb;
80 ml sour cream;
a piece of butter;
salt and spices.

Basic steps:

The stomachs are washed, cleaned and divided into several parts.
Pieces of offal are laid out in a frying pan with a thick bottom, where they are filled with water so that the liquid completely covers them.
After boiling, the fire is reduced and the stomachs are stewed for about 50 minutes under a closed lid.
The onion is chopped and the mushrooms are cut into slices.
Mushrooms are fried together with onions in butter until golden brown.
When all the liquid from the pan with the stomachs has evaporated, add sour cream and onion-mushroom mixture into the container.
The dish is salted, seasoned and heated for about 7 minutes under the lid.

To prepare juicy goulash you need:

1 kg of stomachs;
carrot;
bulb;
300 ml water;
tomato sauce;
a little flour;
salt, spices.

The preparation method consists of the following steps:

The onion is cut into small cubes.
The root vegetable is rubbed.
The onion and carrot mixture is fried in the multicooker bowl at the appropriate setting.
Place washed and cleaned stomachs and a little flour on top of the fried vegetables.
After a short frying, which helps get rid of the floury taste, the dish is poured with tomato sauce and water, seasoned and salted.
The goulash is prepared for the first half hour in the “Baking” mode, which after the sound signal changes to the “Stewing” program with a timer of 60 minutes.

Advice. In season, tomato sauce can be replaced with tomato pulp.

Thus, inexpensive chicken gizzards, which often catch your eye in a butcher shop, can be prepared very tasty if you know the basic nuances of preparing the offal.

If you are already pretty tired of poultry meat, then try an excellent alternative - chicken gizzards. This offal is cheaper, but its beneficial properties are not inferior to meat. In addition, there are many options for cooking chicken gizzards in a slow cooker.

Dishes and cooking methods

The most popular method is stewing, most often the ventricles are stewed with sour cream. But they can also be cooked in the “steamed” mode, they can be fried, for example, with potatoes, or they can be baked.

A wide variety of dishes are prepared from chicken stomachs. The simplest option is stewed ventricles. You can stew them in sour cream, soy sauce, tomato sauce, even with beer.

You can also make from this by-product:

pilaf;
roast;
and even a salad.

Some features of cooking chicken gizzards in a slow cooker

Don't expect this to be a "quick" dish. Because of the cartilage, the ventricles are cooked for about an hour and a half to become soft.
When purchasing this offal, be sure to pay attention to the expiration date, as they are stored for only 48 hours. Therefore, they are usually sold frozen.
To reduce the time it takes to stew the ventricles, you can boil them beforehand.
Before cooking, it is better to soak the offal in water for several hours. And if after cooking you let the stomachs cool in the broth, they will be more juicy.
To obtain a high-quality dish, the ventricles should be thoroughly cleaned and rinsed before cooking.
Chicken gizzards go well with almost any side dish. This could be potatoes, cereals, or pasta. It will also be delicious with vegetables and mushrooms.

A simple recipe for cooking chicken gizzards in a slow cooker

All you need is a minimum of ingredients and a good mood. But the most important thing is that this recipe can be considered basic, it is very easy to modernize it by adding different products.

Ingredients:

1 kg of ventricles;
1 medium carrot;
1 onion;
spices - to taste.

Preparation:

Wash the cleaned stomachs thoroughly and cut into pieces.
Coarsely chop the onion and grate the carrots on a coarse grater.
Using the “Fry” mode, cook the vegetables for 10 minutes, adding a little oil if desired.
Place the offal into the bowl, add spices and a little water. After closing the lid of the multicooker, cook on the “Stew” mode for 1.5 hours. It may take more time; readiness can be checked by softness.

Chicken gizzards in a slow cooker are a great option for lunch or dinner. Try this simple, unusual and at the same time low-calorie dish, you will definitely not remain indifferent.