Chicken soufflé in a slow cooker is dietary, very tasty, ideal for baby food after a year and a half. The role of “dough” in it is performed 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 it is quite a traditional chicken soufflé, just interestingly decorated.
I used to cook it in the oven in a water bath, which is a little problematic, I cooked it in a double boiler, which is already more convenient. And recently, a miracle multicooker unit has firmly settled in my kitchen! And she is the best suited for making this soufflé. The dish turns out incredibly tender, juicy, but not boiled.
And no extra fat, everything is prepared in its own juice. I highly recommend it, it's simple, budget-friendly and very, very tasty! Mashed potatoes, boiled rice, buckwheat or pasta will serve as a perfect side dish for this chicken soufflé, try and choose your option.
Total cooking time - 1 hour
Active cooking time - 10 minutes
Cost – $2.0
Calorie content per 100 gr - 76 kcal
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
Cooking:
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 delicate, pate. Put the chicken breast cut into small pieces into the blender bowl (if from homemade chicken, then it can be together 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, pepper lightly and season with ground nutmeg, a pinch.
Process into a smooth puree.
Products:
- Chicken breast - 100 gr.
- Quail eggs - 2 pcs. (or 1 chicken)
- Milk - 1/4 cup
- A piece of butter - for molds
- A piece of carrot - optional.
- Salt - optional
If there are children of one year of age and older in the house, then the mother often has to cook meat for the child in the form of a soufflé. It can be curd and other soufflés. In this recipe, we will consider how to cook chicken soufflé in a slow cooker for a child. The recipe is simplified, so it is suitable for busy moms.
According to a recipe from a children's cookbook, chicken soufflé is made from boiled meat, ground and mixed with whipped protein (). But I tried to cook a soufflé without pre-boiling chicken meat and without whipping the protein, it turned out well too. But it’s worth admitting that with the first option it turns out to be a little more tender, although children can easily chew it - it’s been proven from their own experience.
I have a multicooker Polaris 0517, but the recipe is suitable for all types of multicookers.
Chicken soufflé in a slow cooker for a child - photo recipe:
1. In this souffle, I added quail eggs, but they can be easily replaced with one chicken egg. Add carrots as desired. Instead of carrots, you can add a piece of pumpkin or zucchini.
2. Cut the chicken breast into small pieces. If you add carrots, also chop them with a knife into thin rings or small cubes.
3. Place all products in a blender bowl.
4. With a blender, carefully grind everything into a homogeneous mass. Here you have to work a little so that both the chicken and the pieces of carrot turn into not just puree, but into a very homogeneous and tender puree.
5. We lay out the chicken soufflé in molds greased with butter.
6. Pour 1 liter of water into the multicooker and set the grate for steamed dishes. Place the soufflé molds on a wire rack.
7. Cooking chicken soufflé in a slow cooker on the "steaming" mode. Cooking time - 30 minutes.
Chicken soufflé in a slow cooker
The most tender chicken soufflé in a slow cooker - melts in your mouth!
I love the slow cooker, because with its help you can cook healthy and at the same time delicious dishes.
Such as, for example, chicken soufflé in a steamed multicooker.
Ingredients:
Chicken breast fillet 1 pc.
Milk 50 ml.
Egg 1 pc.
Flour 3 tbsp
Fresh herbs to taste
Salt and pepper to taste
Cooking:
1. I separate the fillet from the bone, remove the veins, chop it in a grinder. You can pass through a meat grinder.
2. I add an egg, milk to the chopped fillet. I mix. Gradually add flour. Thoroughly knead with a fork until smooth, so that there are no lumps. You can use a blender.
3. I add salt, pepper - I ended up using a mixture of peppers. And chopped greens. You can also add chopped onion or garlic.
4. I fill the bowl of the multicooker halfway with water. I put a container for steaming. And in it are silicone molds, which I previously lubricated with a brush with vegetable oil. You can use butter.
5. I fill each mold halfway with the mass for the soufflé.
6. I turn on the multicooker for the "Steam" program for 45 minutes.
Ready soufflé is easily separated from the moulds. Can be served both warm and chilled. With your favorite side dish or fresh vegetables.
Delicate, light, airy soufflé will appeal to both adults and children.
Enjoy your meal!
Detailed step by step recipe:
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The structure of the chicken soufflé is tender and crumbly. From the finished soufflé, you can form any shape to decorate and serve a beautiful dish to the table. This is a dietary product that does not contain fat. Such a product is suitable not only for baby food, but also for those who monitor their weight, for athletes, schoolchildren, students and the elderly.
Soufflé ingredients:
- chicken - 1 pc.;
- bread - 4 slices;
- milk - 200 ml;
- eggs - 4 pcs.;
- butter - 1 tbsp;
- onion - 1 pc.;
- salt - 1 tsp;
- fresh herbs - to taste.
How to cook chicken soufflé in a slow cooker:
- The first thing to do is soak white bread in milk. In order not to delay this process, you can slightly warm the milk and lower the slices of bread into it. As soon as it softens, it is necessary to remove and squeeze out only the pulp, and put the edges of the bread aside. By the way, if this option does not suit you, you can squeeze out all the bread so that you do not have any of the products left.
- Now you need to rinse the fillet under a stream of cool water, peel and cut the onion into large pieces and pass these products through a meat grinder. Another option is to use a food processor or blender. If the power of the blender allows, then you can cut the meat into pieces and chop in a blender. The consistency of the finished minced meat will be more tender than after using a meat grinder.
- Next, wash the eggs and carefully separate the yolks. Proteins are added to minced meat, mix and put salt.
- Preparatory work has been completed. Now you need to lubricate the working bowl of the multicooker with any oil (creamy or vegetable is suitable). It is best to use butter, it gives a delicate taste and delicate aroma to the finished dish.
- We spread the mass in the form, you can level it with a spatula so that it is evenly distributed and fills all the free space of the bowl.
- Next, we simply close the lid of the appliance and set the desired cooking mode. In order to cook chicken soufflé in a slow cooker, you must select the "Baking" program, the time is set automatically - 40 minutes.
- As soon as the cooking process is completed and the device notifies you with a signal, you can open the lid and look at the dish - you will see that the soufflé has slightly increased in volume.
- We need to very carefully remove the finished product from the multicooker bowl, so we carefully turn the form over onto a flat dish.
The chicken soufflé in the slow cooker is ready, it remains only to decide on the serving of the dish. You can grease the top of the souffle with butter and decorate the finished product with chopped fresh herbs or cut the soufflé into squares, cubes or triangles. Help yourself!
Chicken soufflé with vegetables in a slow cooker
The word "soufflé" (souffle) of French origin and literally means "light breath, breath, inspiration." There are many culinary recipes for souffle, there are sweet, fruit, vegetable, meat and fish options. All soufflé recipes are based on the use of hard beaten egg whites. Strictly speaking, the proposed recipe is not a soufflé, since I do not beat the protein. But the finished dish, especially when hot, turns out to be airy and light, so I took the liberty of calling it a soufflé, not a casserole. Moreover, the word "souffle" has another meaning - "courage, impudence")) Chicken soufflé with vegetables in a slow cooker can be cooked in the "baking" mode or in steam molds. Also, this dish can be baked in the oven in the form of a terrine for a festive table.
Ingredients: chicken fillet - 500-600 onion gluk - 1 stock (frozen) - 200 cream (10-20%) - 150 ml (I replaced it with milk) egg - 1-2 spices for chicken - ½ tsp. (optional) ground nutmeg - 1/3 tsp (optional) salt - to taste fresh greens - optional Chicken soufflé recipe in a slow cooker: I cook soufflé from chicken breast fillet and diced frozen vegetables (“colors of summer”).
You can use fillets of any parts of the chicken. Vegetables can be used fresh, but then they need to be boiled or baked a little, otherwise they will be harsh in the finished dish (especially carrots).
Defrost vegetables and squeeze out water. Wash the chicken fillet, dry and chop together with onions in a blender or pass through a meat grinder.
In a deep bowl, combine minced chicken, chopped onion. Salt add salt, spices and nutmeg. Pour in the cream (or milk) and beat everything together again with a blender.
Beat the egg separately, pour into minced meat, add vegetables, chopped fresh herbs. Optionally, you can add another 50 g of grated hard cheese. Mix the whole mass well.
Lubricate the multicooker bowl with oil, put the minced meat and level it.
Cook the meat soufflé in the Panasonic multicooker in the “baking” mode for 40 minutes.
In the Redmond M70 multicooker (860 W), Maria Mikhailovna baked a soufflé for 30 minutes. She was the one who gave us this recipe.
After the signal, let the chicken soufflé cool slightly in the bowl and remove with the help of a steamer basket.
Cut the finished soufflé into portions and serve. Enjoy your meal!!!
You can cook such a meat soufflé in steamed molds. Put the molds with minced meat in a steam basket, pre-pour water into the bowl. Cook in steam mode for 15-20 minutes. Cool slightly and remove from molds.
We thank Maria Mikhailovna for the recipe for a delicious meat soufflé!