14:14, 04 Jul 2023, author: Ermakova M.

Chicken breast "sous-vide" in a slow cooker

Name: Chicken breast \"sous-vide\" in a slow cooker
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10
Cuisine: European
Ingredients: Chicken breast (fillet) - 800 gr; Salt - to taste; Black pepper - to taste; Garlic - 3 cloves (optional); Spices for poultry - 1 tsp or to taste; Coriander - 1 tsp or to taste

Juicy, tender and fragrant chicken breast cooked in a slow cooker using the sous-vide technology.

Photo source: 123rf.com/profile_ramilf

The essence of technology is "sous-view" at home. To do this, we need a slow cooker and zip-lock bags, which can be bought at hardware or specialized stores. Of course, you can get by with simple bags, but with such a fastener it is much more convenient. Be sure to check the bags for leaks, we do not need water to get into it.

According to the sous-vide technology, the product is cooked in water at low temperatures (usually not higher than 70 degrees) in special bags from which the air is pumped out. Due to the lack of air, the meat is quickly saturated with the aromas of spices and seasonings.

In a slow cooker, sous-vide chicken breast is juicy, soft and very tender. This is an excellent substitute for ham or sausage, you can cook salads and various snacks. Delicious both warm and chilled. And you can freeze for future use right in the package.

Chicken breast "sous-vide" in a slow cooker

Кухня: European, закуска, калории: 112, время приготовления: 01:40

Ингредиенты

Chicken breast (fillet) - 800 gr

Salt - to taste

Black pepper - to taste

Garlic - 3 cloves (optional)

Spices for poultry - 1 tsp or to taste

Coriander - 1 tsp or to taste

Рецепт

1. Wash the chicken fillet well, dry it and rub it with salt and pepper. Let's stand for at least half an hour. You can leave it overnight in the refrigerator and cook it in the morning.

2. Additionally, you can flavor the breast with garlic, poultry seasoning or other spices. You can put pieces of chili for spiciness, butter or vegetable oil.

3. I seasoned one fillet with coriander, left the second with salt and black pepper, and added chopped garlic to the third.

4. Now you need to squeeze as much air out of the bag as possible. You can lower it into a container of water, the water will squeeze out the air and all that remains is to close the bag. And you can suck the air with a straw for cocktails. To do this, leave 2-3 centimeters uncovered in the bag, insert a tube and inhale air into yourself. If the result suits, then quickly close the package. Of course, this will work if the packages are small.

5. Pour warm water into the slow cooker and lower the packages with chicken fillet (so that the meat does not lie on the bottom, but is covered with water).

6. We transfer the multicooker to manual mode. We set the cooking temperature to 70 degrees.

7. Set the cooking time to 1 hour.

8. After the time has elapsed, remove the sous-vide chicken breast bags from the multicooker. Let cool, cut into slices and serve.

Bon appetit!