Chicken heart in a slow cooker

How to make a chicken heart in a slow cooker? Rinse chicken hearts thoroughly in cold running water. Then put them in a colander and wait for the water to drain. Then take a good look at each piece and cut out the unnecessary film and too large vessels from it, cut off the fat.

Peel the onion from the husk, rinse and dry. Next, cut the onion finely into cubes.

Champignons also need to be rinsed under water, dried on a paper towel and sliced along the mushroom.

Turn on the slow cooker to the "Frying" or "Baking" mode in the menu on the control panel (depending on the configuration of the household appliance). Pour a little vegetable oil (refined, odorless) into the bowl of the slow cooker. Wait until the oil is sufficiently heated and transfer the diced onions into a bowl. Fry it to a transparent color, without closing the multivark with a lid and stirring the onion with a spatula. Then throw chicken hearts to the fried onion and continue cooking them in the selected mode until it changes its color to brown.

Next, add the champignons cut into slices to the bowl of the slow cooker and cook all the products in the same mode for about 5 more minutes.

Season the dish with salt and ground black pepper to taste. And then pour in some clean water. Switch the slow cooker to the "Quenching" mode and set the timer for an hour of operation.

Peel the garlic, rinse it and pass it through a special press. 5-10 minutes before cooking, open the lid of the slow cooker, throw chopped garlic into the bowl and add low-fat sour cream. Mix all the ingredients together and close the slow cooker.

As soon as the slow cooker timer goes off, it means that our dish is already ready. You can put it on a plate and decorate with fresh chopped parsley. As a side dish to chicken hearts with champignons, mashed potatoes, various porridges or pasta are ideal.

Bon appetit!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique. 

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .