Do you want, but don’t know, how to deliciously and easily cook juicy, aromatic chicken? Prepare it in your sleeve. No oven? No problem! A slow cooker will help you. The dish will be very satisfying, but at the same time super healthy. After all, we will add the healthiest vegetables and... fruits to the chicken!
What do I like about this method of cooking chicken? Firstly, and this is the key point, the meat and vegetables will turn out juicy and flavorful. Secondly, you don’t have to fry them, which means you won’t consume more fat than you would like, and you won’t have to wash a sea of dishes. Thirdly, it will take you literally minutes to prepare the ingredients. This means that the cooking process will be shortened, despite the fact that the cooking will be done in a multicooker.
Cooking time: it takes about 10 minutes to prepare the food, and as long as your multicooker requires (standard – an hour)
Complexity: average, because you just need to prepare the products
Ingredients:
vegetable oil – 1 tbsp.
salt and spices - to taste
Preparation
First of all, let's cook the meat, i.e. separate the required amount if you decide not to bake the whole carcass. I cut off the legs and sprinkled them with salt and spices. 
While the chicken was marinating, I decided to take some vegetables for a side dish. My favorite carrots added such nice color and flavor! I cut it into long and thick strips.
This is exactly how I depicted the bright green celery.
Ripe quince added a lot of variety to this dish. I have never experimented like this before and decided to put not a traditional tomato, but this original fruit. I cut it into thin slices.
What's chicken without garlic? This time I took a little more than usual. And I didn’t regret it. Firstly, I cut some of it for garnish.
And the second part was crushed for a different purpose. Lifting the skin, I placed chopped garlic deep inside.
Mix all the ingredients, that is, vegetables, and sprinkle, sparingly, with spices. No need for salt!
Basically, that's all we needed to do, i.e. nothing at all. The rest will be taken care of by the cartoon.
I first placed the chicken in the sleeve, and then laid out the side dish on it. After pouring oil over it all, I shook it well, tied the ends on both sides and put it in the slow cooker.
Turn on the “Baking” mode. After 30-40 minutes, open the lid and turn the sleeve over. Yes, yes, a multicooker will do everything gorgeous. In an hour you will have chicken and vegetables with a nice crust.
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For very lazy cooks, not only a multicooker was invented, but also a sleeve - this is a plastic bag in which you can bake absolutely everything without fear of getting something dirty.
I won’t exaggerate and accuse everyone who cooks in the sleeve as lazy, let’s note that the ingredients in it are soft, juicy and aromatic, in addition, at the end of cooking, everything can be browned by slightly cutting the sleeve.
You can cook vegetables, meat, and joint culinary “compositions” in a multicooker in the sleeve. It turns out equally tasty and appetizing in appearance. We offer a simple recipe for chicken in a sleeve in a slow cooker.
Ingredients:
- chicken or parts thereof;
- carrot;
- 7 potatoes;
- spices;
- spoon of vegetable oil;
- vegetables to your taste;
- spices.
Cooking chicken in a sleeve in a slow cooker
Wash the chicken and coat it with spices, maybe even mayonnaise. We peel the potatoes and carrots and also roll them in spices. If you decide to add more vegetables, clean and chop them, add spices.
Lubricate the inside of the sleeve with vegetable oil and transfer all the ingredients for the dish there. You can place the chicken at the bottom of the bag and the vegetables on top, then the meat will brown even in the sleeve.
Place the bag in the multicooker with the holes facing up or the vegetables facing up and select the “baking” program. Cooking time is 40-50 minutes if you bake pieces. A whole chicken in a sleeve is cooked in a slow cooker for 90-120 minutes, depending on the size of the bird and the amount of vegetables.
That's all, after the signal we carefully take out the dish, cut the sleeve and transfer the delicious lunch or dinner onto the dish, sprinkled with herbs.
Ingredients:
- chicken assortment – 0.8 kg
- potatoes – 3 tubers
- onion – 1 pc.
- carrots – 1 pc.
- pumpkin – 300 gr
- champignons – 6 pcs.
For the marinade:
- garlic – 2-3 cloves
- soy sauce – 3-4 tbsp.
- seasoning for chicken – 1 tsp.
If we talk about meat, it is worth noting that the most common at the moment is chicken. In recent years, domestic poultry farming has experienced a significant rise and, thanks to this, stores always have a good selection of fresh chicken at an affordable (of course, when compared with pork and beef) price. The wonderful taste of dishes with chicken meat also plays an important role. For example, my family is delighted when the lunch menu includes chicken with vegetables in a slow cooker, and it is not just stewed or fried, but baked in a sleeve.
Interesting? But it really turns out very appetizing and bright. Let's take a closer look at the recipe for baked chicken in a slow cooker! This dish turned out to be so tasty that you want to share it, which is why I advise all readers of the site to collect the necessary products and also cook chicken baked in a slow cooker in the sleeve.
Chicken meat can be cooked this way with any vegetables you can find at home. After looking through all my vegetable trays today, I found potatoes, carrots, onions, pumpkin and mushrooms. Excellent set, they go together perfectly, and so does the rest! But cauliflower and sweet, which can be used during the season, will also fit perfectly into this ensemble.
Cooking method
So, all the products necessary for baking are prepared, which means it’s time to start.
First of all, I rinse the chicken, let the water drain and cut it into portions.
Before starting to bake, I rub the meat with spices (finely grated garlic and chicken seasoning), pour in soy sauce, mix well and leave to marinate for half an hour.
While the chicken is marinating, I will prepare the vegetables. After cleaning them first, I cut them into slices of suitable size. The baking process will last about half an hour, so I start from this when cutting vegetables, so that they all cook during this time, but, at the same time, retain their shape. I cut the potatoes into slices, carrots into slices about 1cm thick, pumpkin into 3x3cm cubes, and divide the onions and champignons into quarters (next time I’ll leave the mushrooms whole).
I sorted out the vegetables, and the chicken was already marinated. In a large bowl, I mix the chopped vegetables and chicken so that they all become friends with each other, so to speak, and each piece gets a spicy marinade.
Now I transfer all this into a baking sleeve, trying to distribute it evenly over the entire area of the sleeve, and tie it on both sides. I place the sleeve in the multicooker bowl, close the lid and leave it to bake for 30-35 minutes, setting the “baking” mode to 150 degrees.
After 20 minutes, I open the lid of the multicooker and carefully, using tongs so as not to get burned, turn the sleeve with the contents over to the other side. I make frequent punctures on top, close the lid and cook the dish until cooked within the remaining 15 minutes. Perhaps your multicooker is not as powerful as mine (Philips HD 3077/40), and there will be no need to turn the sleeve over, but it’s worth keeping this nuance in mind.
As soon as the multicooker signals that it is ready, I remove the sleeve from the bowl and transfer its contents to a large dish.
That's it, aromatic and very appetizing chicken baked with vegetables in a slow cooker can be served. With such a dish, any lunch or dinner will be not only tasty, but also festive. And considering that chicken in a slow cooker in a sleeve can be cooked in just half an hour, there is no price for such a dish at all when there is very little time left.
There are no particular difficulties in the recipe for chicken baked in the oven; any housewife knows how to cook young chicken meat in an electric oven. Moreover, each housewife has her own chicken recipe. Some people prefer to cook the whole bird, some pre-chop it into portions, some like to add a vegetable side dish directly to the meat.
The only difficult task in preparing such a dish is to ensure that the chicken breast does not come out dry and to do this without the use of fatty sauces - after all, the food is already high in calories and fat. If you want truly tender meat soaked in juices, then you should definitely like chicken in the sleeve.
A culinary sleeve is a special transparent bag made of thin polymer film. By placing meat in a bag like this, you achieve the following effect: the chicken carcass is not fried, natural moisture does not evaporate from it, and therefore the fillet remains tender and juicy.
Chicken in the sleeve in the oven is considered a dietary dish and at the same time quite festive - you can cook the bird in a similar way for both the everyday menu and the holiday table. How and according to what recipe to cook chicken in a sleeve in the oven is up to you.
In this article we will bring to your attention several proven and guaranteed delicious options.
Recipe with spices and potatoes
This recipe will definitely appeal to those who love and appreciate the spicy taste of meat and who enjoy aromatic Italian cuisine. Herbs and spices make chicken fillet juicy and add piquant spicy notes to its taste.
To prepare the bird according to this recipe, select the following ingredients in advance:
- Chicken carcass weighing approximately 2-2.5 kilograms;
- Olive oil – 2 heaped tablespoons;
- One generous pinch of spices per spoon. A mixture of thyme and rosemary, herbs of Provence will be suitable; basil will add piquant notes;
- Salt and a mixture of different types of pepper to taste and desire.
The bird should be washed as thoroughly as possible with warm, clean water, the tail should be cut off and feathers that were not plucked during factory processing of the carcass should be removed. Then the chicken should be placed on a clean towel (cloth or paper) and dried a little.
In the next step you will need to prepare the seasonings. For this purpose, take two dry bowls, and mix dried herbs in one of them, and salt and pepper in the other. Pour a spoonful of oil into the bowl with the thyme and rosemary and stir. Rub the outside of the bird with salt and pepper, and coat the inside with a dressing of oil and herbs.
Take a oven mitt and cut a piece of it to the length you need to wrap the bird. Reinforce one end with special fixing strips. Place the carcass in the prepared bag and close the bag on the other side. Place the bird on a baking sheet. Preheat the oven to 200 degrees and place the baking sheet in it for exactly an hour. After placing the chicken in the oven, reduce the temperature to 180 degrees.
After the specified period of time, you need to remove the chicken, cut the sleeve and send the bird to the oven for another 15-20 minutes so that it acquires a beautiful and appetizing golden crust. The dish is served hot, and it goes well with any side dish - mashed potatoes , rice or simply with coarsely chopped fresh vegetables.
Chicken with a side dish of zucchini, potatoes and peppers, stewed in a sleeve
The recipe for aromatic chicken with potatoes and other vegetables in a sleeve in the oven is convenient because in this way you can prepare both the main dish and a side dish for it at the same time. In addition, vegetables baked in this way will absorb all the meat juices and will not be dry and bland.
To cook chicken in the oven in a sleeve with potatoes and vegetables, prepare in advance a set of the following products:
- broiler chicken carcass weighing up to one and a half kilograms;
- medium-sized potatoes – one kilogram;
- two juicy carrots;
- medium-sized young zucchini;
- sweet bell pepper – 1 piece;
- medium fat sour cream – 300-400 grams;
- garlic - half a small head;
- salt and other spices to taste.
The dish is prepared like this:
- The chicken should be thoroughly rinsed with plenty of water. Cut off the fat tail and trim the wings a little so that the finished chicken looks as attractive as possible. Check to see if there are any feathers left on the carcass. Then the chicken needs to be placed on paper towels to remove excess moisture from the meat;
- While the chicken is drying, prepare the sauce. For the sauce, in a clean deep bowl, mix sour cream, salt, herbs and other poultry spices. You need to coat the bird carcass with the finished sauce both inside and out, and then remove the chicken to marinate in a cool place for 2-3 hours. While the meat is marinating, you can start preparing vegetables for a side dish;
- Carrots and potatoes need to be peeled and rinsed under water. It is not necessary to peel the zucchini - if it is young, then its skin will cook perfectly while the chicken is cooking. Therefore, just thoroughly wash the vegetable from dirt and cut it into small cubes. You also need to cut the potatoes and carrots. The bell pepper needs to be washed, the stalk with seeds cut out of it and cut into beautiful large strips. Place the prepared vegetables in a bowl, pour in the rest of the sour cream sauce and stir;
- Now you can start preparing the culinary “sleeve”. Separate a piece of the required length from the sleeve and cut it. Please note that since the chicken will languish in a bag with vegetables, you need to calculate the space for them. Secure one end of the clear baking bag with zip ties. Place exactly half of the prepared vegetables into the sleeve; this should be done carefully and in an even layer. Place the marinated chicken on top of the vegetables. To ensure the meat is cooked, first cut the carcass in the breast area and make punctures with a fork in the thighs and chest of the chicken. Place remaining vegetables on top of meat;
- Squeeze the baking bag tightly to expel the air from it, and then close it with the fixing strips;
- Place the bag of meat and vegetables on a baking sheet or in a baking dish and place in the oven for an hour. If your chicken weighs more than 2 kilograms, increase the baking time by half an hour.
When the dish is ready, open the sleeve and transfer the vegetables and meat to a plate. You can garnish the chicken with chopped herbs and fresh cherry tomatoes on top.
The good thing about a cooking sleeve is that you can bake chicken in it not only in the oven, but also in a slow cooker.
