Chicken soufflé in a slow cooker from fillet and liver: recipes for children and adults

Chicken soufflé in a slow cooker always turns out incredibly tender and tasty. This dish can be safely given to the smallest household members. And the capabilities of multicookers allow housewives to go about their business while preparing a hearty breakfast or dinner. In general, no matter how you look at it, all the advantages of this dish are obvious.

To make the soufflé really tender and fluffy, add egg whites to the minced meat separately from the yolks, and first beat them to stable peaks;
We don’t use kitchen gadgets to beat egg whites; we do all the work by hand, and they should be added to the rest of the ingredients last;
When preparing a soufflé in a slow cooker, you can change the proportions of chicken meat and vegetables depending on your taste preferences.

We prepare a delicious and nutritious breakfast for the little ones

Chicken soufflé in a multicooker for children is prepared without adding vegetables and spices, because the baby may have an unexpected allergic reaction to these ingredients. By the way, this dish fits perfectly into the diet of adults.

Wash and dry the chicken fillet. Cut the meat into small pieces and pass it through a meat grinder.
We separate the yolks from the whites in a convenient way.
Pour 75 ml of cream into the minced chicken and add the yolks.

Lightly salt the whites and beat them by hand. By the way, for a dietary diet you need to add as little salt as possible.

Add the remaining cream into the minced meat in small portions and knead until smooth.
Then carefully add the whites. To make the soufflé airy, the whites need to be mixed into the minced chicken, like in a biscuit dough.
Place the resulting minced meat into a mold, preferably a silicone one.
We will steam the soufflé. Place the mold in a special container and place it in the multicooker. Don't forget to pour water into the multi-bowl.

Turn on the appropriate “Steam” mode and cook the soufflé for an average of forty minutes.
Let the finished dish cool slightly and only then remove it from the mold. You can serve the soufflé with your favorite vegetables.

The recipe for chicken soufflé in a slow cooker can be modified and add exquisite vegetable notes to the dish. Nutritious, tasty, healthy and aromatic - this is exactly how the dish will turn out.

0.4 kg chicken fillet;
70 g sun-dried tomatoes;
7 basil leaves;
2 eggs;
150 ml sour cream;
100 ml milk;
2-3 garlic cloves;
salt;
ground black pepper.

Let us immediately note that fresh tomatoes can be used. So, peel the garlic cloves, wash the basil and dry.
Using a blender, chop the tomatoes, basil leaves and garlic cloves. Transfer the resulting mixture to a separate bowl.
Wash the chicken fillet, dry it, chop it randomly and also grind it in a blender. Add ground pepper and salt to the meat and mix.

Attention! Feeling lonely? Losing hope of finding love? Do you want to improve your personal life? You will find your love if you use one thing that helps Marilyn Kerro, a finalist in three seasons of the Battle of Psychics. Don't worry, it's completely free.

Now add sour cream and milk, as well as eggs, to the minced chicken. If you want the soufflé to be softer and fluffier, separate the whites from the yolks and add them to the rest of the ingredients, as described in the previous recipe.

Beat the minced meat and add the vegetable mixture to it.

Let's not be lazy and still use the blender to get a homogeneous minced meat.
We put it in a mold and place it in the multicooker.

Prepare the dish in the same way as in the previous recipe.

You can experiment and add chopped pumpkin, as well as any greens, to the soufflé. It will turn out very tasty.

Soufflé can be made not only from fillet, but from chicken liver. All the ingredients for this dish will always be in the refrigerator, and the culinary process itself will not cause you any difficulties. By the way, this soufflé can also be made from beef liver, just soak it in milk first.

0.4 kg chicken liver;
3 slices of white bread;
1 multi-glass of milk;
bulb;
1 tbsp. l. vegetable oil;
salt;
ground black pepper.

We wash the liver thoroughly and cut off all excess.
Boil the offal in slightly salted water until tender.
Soak bread slices in milk.

Peel and chop the onion.
Combine the onion and bread in a blender bowl, pour the remaining milk into it.

Let's work a little to get a homogeneous mass, and then put the chopped liver into it.

Stir the minced liver thoroughly, add salt and ground black pepper. You can add your favorite spices.

Grease the multi-bowl with vegetable oil and place the minced meat in it. We set the “Baking” program for forty minutes.

Check the soufflé for doneness by lightly pricking it with a toothpick, adding a little more time if necessary.
Leave the finished soufflé to cool slightly in the slow cooker, and then carefully remove it.
Serve the dish with herbs and your favorite side dish.

We all know that food should not only be tasty, but also healthy. And what could be healthier than chicken soufflé cooked in a slow cooker without adding extra fat? Eat right! Cook with pleasure and bon appetit!

Chicken souffle in a slow cooker is dietary, very tasty, ideal for baby food after one and a half years. The role of “dough” in it is played by tender minced chicken breast, a low-fat source of complete protein, and the role of “fruit” is zucchini strips. It sounds unusual, but in fact this is a completely traditional chicken soufflé, just interestingly decorated.

Previously, I cooked it in the oven in a water bath, which is a little problematic, and I cooked it in a double boiler, which is more convenient. And recently, a miracle multi-cooker unit has firmly established itself in my kitchen! And it is perfectly suited for preparing this soufflé. The dish turns out incredibly tender, juicy, but not boiled.

And no extra fat, everything is cooked in its own juice. I highly, highly recommend it, it’s simple, inexpensive and very, very tasty! A great side dish for this chicken soufflé would be mashed potatoes, boiled rice, buckwheat or pasta, try it and choose your option.

Total cooking time – 1 hour
Active cooking time – 10 minutes
Cost – $2.0
Calorie content per 100 g – 76 kcal
Number of servings – 4 servings

How to cook chicken soufflé in a slow cooker

Ingredients:

Chicken breast – 600 g.
Zucchini – 600 g.
Bread – 1 slice.(white)
Egg – 1 pc.
Butter – 5 g.
Milk – 125 ml.
Salt - to taste
Black pepper - to taste
Nutmeg - to taste
Dill - to taste

Preparation:

The chicken breast for this dish can be passed through a meat grinder, or you can grind it in a blender, then the texture of the soufflé will be very tender and pate-like. Place chicken breast cut into small pieces into a blender bowl (if it comes from homemade chicken, you can do it with the skin, it will be juicier). Add a slice of white bread without crust, egg and milk to the meat. You can use cream instead of milk. Salt, lightly pepper and season with ground nutmeg and a pinch.

Process into a smooth puree.

3 main secrets of a delicate soufflé:

To make the soufflé really tender and fluffy, add egg whites to the minced meat separately from the yolks, and first beat them to stable peaks;
We don’t use kitchen gadgets to beat egg whites; we do all the work by hand, and they should be added to the rest of the ingredients last;
When preparing a soufflé in a slow cooker, you can change the proportions of chicken meat and vegetables depending on your taste preferences.

We prepare a delicious and nutritious breakfast for the little ones

Compound:

0.8 kg chicken fillet;
150 ml cream;
2 eggs;
salt.

Preparation:

Wash and dry the chicken fillet. Cut the meat into small pieces and pass it through a meat grinder.
We separate the yolks from the whites in a convenient way.
Pour 75 ml of cream into the minced chicken and add the yolks.

Lightly salt the whites and beat them by hand. By the way, for a dietary diet you need to add as little salt as possible.

Add the remaining cream into the minced meat in small portions and knead until smooth.
Then carefully add the whites. To make the soufflé airy, the whites need to be mixed into the minced chicken, like in a biscuit dough.
Place the resulting minced meat into a mold, preferably a silicone one.
We will steam the soufflé. Place the mold in a special container and place it in the multicooker. Don't forget to pour water into the multi-bowl.

Turn on the appropriate “Steam” mode and cook the soufflé for an average of forty minutes.
Let the finished dish cool slightly and only then remove it from the mold. You can serve the soufflé with your favorite vegetables.

Healthy and healthy snack for the dinner table

The recipe for chicken soufflé in a slow cooker can be modified and add exquisite vegetable notes to the dish. Nutritious, tasty, healthy and aromatic - this is exactly how the dish will turn out.

Compound:

0.4 kg chicken fillet;
70 g sun-dried tomatoes;
7 basil leaves;
2 eggs;
150 ml sour cream;
100 ml milk;
2-3 garlic cloves;
salt;
ground black pepper.

Preparation:

Let us immediately note that fresh tomatoes can be used. So, peel the garlic cloves, wash the basil and dry.
Using a blender, chop the tomatoes, basil leaves and garlic cloves. Transfer the resulting mixture to a separate bowl.
Wash the chicken fillet, dry it, chop it randomly and also grind it in a blender. Add ground pepper and salt to the meat and mix.

Now add sour cream and milk, as well as eggs, to the minced chicken. If you want the soufflé to be softer and fluffier, separate the whites from the yolks and add them to the rest of the ingredients, as described in the previous recipe.

Let's not be lazy and still use the blender to get a homogeneous minced meat.

Prepare the dish in the same way as in the previous recipe.

You can experiment and add chopped pumpkin, as well as any greens, to the soufflé. It will turn out very tasty.

Compound:

0.4 kg chicken liver;
3 slices of white bread;
1 multi-glass of milk;
bulb;
1 tbsp. l. vegetable oil;
salt;
ground black pepper.

Preparation:

We wash the liver thoroughly and cut off all excess.
Boil the offal in slightly salted water until tender.

Peel and chop the onion.
Combine the onion and bread in a blender bowl, pour the remaining milk into it.

Let's work a little to get a homogeneous mass, and then put the chopped liver into it.

Stir the minced liver thoroughly, add salt and ground black pepper. You can add your favorite spices.

Grease the multi-bowl with vegetable oil and place the minced meat in it. We set the “Baking” program for forty minutes.

Check the soufflé for doneness by lightly pricking it with a toothpick, adding a little more time if necessary.
Leave the finished soufflé to cool slightly in the slow cooker, and then carefully remove it.
Serve the dish with herbs and your favorite side dish.

Recently, I decided to use my clever multi-cooker as a steamer. There are plenty of interesting recipes for steamed dishes, one of them is chicken soufflé. In a slow cooker, the process does not take much time to prepare, does not take much time and is quite simple, but the result, despite this, is simply wonderful - the soufflé turns out very juicy, tender and tasty, and besides, it is also dietary, since it is steamed, which means all the beneficial substances of chicken meat will be preserved. However, it is not at all tasteless. And the vegetable mixture gives it an elegant look. This soufflé can serve as a substitute for sausages and an alternative to fried cutlets; it can be safely offered to children and all those who watch their diet.

Ingredients:

700 g chicken fillet
3 eggs
1 multi-cup 10% cream (160 ml)
250 g mixed vegetables
salt, pepper to taste

Method for preparing chicken soufflé in a slow cooker

In order to prepare chicken soufflé, you need to make minced meat. I pass the chicken fillet cut into small pieces through a meat grinder 2 times, beat in the eggs, salt and pepper.

Now you need to beat this mass with a blender, but you can, like me, with a mixer.

As soon as the minced meat has become homogeneous and slightly viscous, I pour in the cream (since I am preparing a dietary version, my choice fell on cream with the lowest fat content).

I beat it again. I add a vegetable mixture to the prepared minced meat (it contains corn, peas, sweet peppers, carrots, but I think you can safely improvise and add champignons, cauliflower or broccoli to the vegetable filling), mix well.

You can also make a more satisfying, but also more high-calorie version of the soufflé, which will please the stronger sex more, by adding fried mushrooms and grated cheese to the minced meat, it also turns out very tasty. I put the resulting mass into a tray for steaming (since I have a tray with fairly large holes, I first lined it with gauze, so before transferring the minced meat into a container, check whether there is a need to do the same).

I pour a sufficient amount of hot water into the multicooker bowl, place the soufflé tray, close the multicooker and select the “steam” mode for cooking. In 40 minutes the soufflé will be ready. After the sound signal, I turn off the multicooker, carefully open it and leave the soufflé in the tray so that it cools and “sets”. Then I take it out of the mold, transfer it to a flat dish and carefully remove the gauze.

And here's what it looks like in cross-section.

Bon appetit!

Chicken breast souffle is a real salvation for those who watch their diet, but are tired of everyday dinner with dry chicken fillet as a base. Fluffy chicken can become part of a meal for adults and children, and with company or a light side dish of cereals it turns into a hearty and healthy dinner. In the recipes below we will learn how to cook chicken soufflé in a slow cooker.

Chicken breast soufflé in a slow cooker

If you can afford to add a small amount of cream to the minced meat, then by all means do this, so the finished dish will turn out even more tender, but if the child excludes such components from the daily menu, then the cream can be replaced with skim milk or egg white.

Ingredients:

minced chicken - 840 g;
cream - 220 ml;
onions - 85 g;
garlic cloves - 2 pcs.;
eggs - 3 pcs.;
flour - 5 g.

Preparation

Place the minced chicken breast into a blender bowl and pour in the cream. Then add a pinch of salt and flour. Turn the minced meat into a paste-like mass and transfer it to a separate container. Using the same blender, puree the onions and garlic cloves. Thoroughly mix the onion puree with the chicken and egg yolks. Beat the egg whites into a stable foam and carefully, trying to retain as much air as possible, add the foam into the mixture. Distribute the soufflé base in the oiled bowl of the kitchen gadget and set the “Baking” mode for an hour (valve open). Ready-made chicken soufflé in a slow cooker is suitable for both children and adults, and can be served hot or chilled.

Ingredients:

Preparation

Pass the chicken fillet through a meat grinder or turn it into minced meat in a blender. Place the minced chicken in a deep bowl, season generously with salt and freshly ground pepper, then add the egg and cream. Beat the meat base for the soufflé with a blender and add defrosted vegetables to the resulting mass. Transfer the mixture to a steaming container and cook in the appropriate mode for 40 minutes. After the signal, let the soufflé cool slightly and then transfer to a flat dish.