Bulgur with chicken in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. To prepare this dish, it is better to take coarse-grained bulgur. Chicken parts can be used any. I took chicken fillet, but thighs, wings, shins will do.

2. Step 2:

   

   Wash the carrots well, peel and grate coarsely. Peel the onion from the husk. Rinse it and the knife under cold water so that when slicing onion juice does not irritate the mucous membrane of the eyes so much. Finely chop the onion into cubes.

3. Step 3:

   

   Transfer the chopped onion and carrot to the bowl of the slow cooker. Turn on the Frying mode for 15 minutes. Fry for about 5 minutes, stirring.

4. Step 4:

   

   Wash the meat, dry with paper towels and finely chop.

5. Step 5:

   

   Send the chicken to the vegetables and continue frying for another 10 minutes until the meat turns white.

7. Step 6:

   

   Add salt. Put the bay leaf, tomato paste. You can add your favorite seasonings to taste, for example, paprika, curry, dried garlic (1 tsp each). Or use ready-made spices for chicken or pilaf. In this case, look at the composition. If there is salt there, take this into account when you salt the dish, otherwise over-salt.

8. Step 7:

   

   Fill in the dry bulgur. It is not necessary to wash it, since the cereal is cleaned during its production.

9. Step 8:

   

   Pour two glasses of hot water. It is better to use high-quality filtered or bottled water, rather than tap water, which will negatively affect the taste of the dish. It is even better to pour grits, pre-cooked chicken or vegetable broth. For flavor, you can put 2-3 peeled garlic cloves. Turn on the Pilaf mode for 40 minutes or the Stewing mode for 30 minutes.

10. Step 9:

    

    Turn off after 40 minutes. Bulgur is ready. Stir and serve.

11. Step 10:

    

    That's such a delicious and crumbly bulgur turned out. Enjoy your meal! Serve the dish with pickled or fresh vegetables.