Slow Cooker Chicken Buckwheat Porridge

Tasty and healthy porridge will become a favorite for children and adults! Fast, tasty, inexpensive — this is how this dish can be described.
cook time: 1h 15 min
Owen Truitt
Slow Cooker Chicken Buckwheat Porridge

Nutrition Facts (per serving)

177
Calories
10g
Fat
12g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 4 clove
Salt to taste
Ground black pepper to taste
Water 3 cup
Sour cream 150 g
Carrot 1 pc
Vegetable oil 4 tsp
Buckwheat 2 cup
Mayonnaise 1 tbsp
Chicken (you can use drumsticks, wings or thighs) 800 g

Recipe instructions

Step 1

Step 1
How to make buckwheat porridge with chicken in a slow cooker? Rinse the chicken (in this case chicken wings) under running cold water, place in the multicooker bowl and add a little salt and vegetable oil.

Step 2

Step 2
Turn the multicooker on to the “Fry” mode and fry the chicken.

Step 3

Step 3
Finely chop the onion and add to the fried wings, stir and fry with the chicken for about two minutes.

Step 4

Step 4
Grate the carrots on a fine grater and place in a bowl, stir. Turn off the “Fry” program, close the lid and let the vegetables and chicken simmer a little.

Step 5

Step 5
Then pour 2 cups of buckwheat on top of the chicken (if you take buckwheat in a package, you need to sort it out of debris and rinse it, but if you take it in portioned bags, then this is not necessary).

Step 6

Step 6
In a separate bowl, mix sour cream, mayonnaise, crushed garlic and salt. Pour in 1 glass of water and stir.

Step 7

Step 7
Pour the resulting sauce over buckwheat and chicken.

Step 8

Step 8
Add another 2-2.5 cups of hot boiled water on top. Close the lid and set the "Grain" mode for 30 minutes.

Step 9

Step 9
The waiting time passes very quickly — once the delicious porridge is ready!

Additional rubrics

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