Homemade chicken stew in a slow cooker

An appetizing juicy stew of chicken quarters, prepared in a slow cooker according to this simple recipe, can easily compete with store-bought stew. This stew is prepared without adding fats or preservatives, You just need to put a little effort into preparing the ingredients, and then your irreplaceable assistant, the multicooker, will do everything for you.

Ingredients:

• chicken quarters – 1.5 kg;
• bay leaf - 5-6 pcs.;
• black peppercorns – 10 peas;
• table salt - 1 table. lie

How to cook chicken stew

Let's start by preparing the ingredients. Each chicken quarter should be cut into eight pieces. Next, place the chopped chicken in a deep container and sprinkle with spices and salt. Cover the container with a lid or cling film and let the meat stand for 40 minutes to release the juice.

Place the chicken along with the spices and the resulting juice into the multicooker bowl. There is no need to add water or oil; the stew will cook in its own juices.

If your multicooker has a pressure cooker function, then you can cook the stew under pressure for 90 minutes.

In a standard multicooker, chicken stew can be cooked using the “stew” function. In this case, the time must be set to 4 hours.

I usually transfer the finished chicken stew, along with the juice formed during cooking, into food-grade plastic containers and store it in the refrigerator for no more than 20 days.

From the ingredients indicated in this recipe, I got two 700 ml containers of stew.

If you need to preserve chicken stock longer, then after cooking, the meat should be placed in clean, sterilized glass jars and seal tightly with lids.