Slow Cooker Georgian Chicken Stew (Chakhokhbili)

Delicious, juicy and aromatic chicken with vegetables in a slow cooker! Chakhokhbili is a traditional dish of Georgian cuisine. Initially, chakhokhbili was prepared from pheasant meat. Modern housewives mainly make this dish from chicken, and an electric kitchen appliance such as a multicooker can reduce the time and simplify the process of preparing this interesting and noteworthy dish. Chicken meat cooked in a slow cooker turns out juicy, tender, aromatic and very tasty.
cook time: 1h
Chloe Benton
Slow Cooker Georgian Chicken Stew (Chakhokhbili)

Nutrition Facts (per serving)

132
Calories
9g
Fat
4g
Carbs
9g
Protein

Ingredients (5 portions)

Basic:

Garlic 2 clove
Tomatoes 3 pc
Salt to taste
Ground black pepper to taste
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
bell pepper 1 pc
Greenery 30 g
Chicken 500 g

Recipe instructions

Step 1

Step 1
How to make chakhokhbili from chicken in a slow cooker? Prepare the ingredients for the dish. If the dish is being prepared for a large family, it is better to use a whole chicken carcass. Cut the chicken into large portions along with the bones, remove the skin. Rinse the meat well and dry with paper towels.

Step 2

Step 2
Real Georgian chakhokhbili involves using only fresh vegetables for cooking. Therefore, it is not recommended to replace tomatoes with tomato paste, however, tomatoes can be crushed in a blender until pureed, which will simplify the cooking process, but will not worsen the taste of the dish. Wash the tomatoes, if the skin is thick, remove it, pour boiling water over the tomatoes, cut out the place where the stalk is attached, cut the fruit into pieces.

Step 3

Step 3
Grind the tomato pulp using a blender.

Step 4

Step 4
Peel the onions and cut them into halves of rings.

Step 5

Step 5
Wash the carrots, peel and grate on a medium grater or cut into thin strips.

Step 6

Step 6
Wash the bell pepper and remove the stem and seeds. Cut the pulp into strips or cubes.

Step 7

Step 7
Peel the garlic cloves and finely chop them with a knife. Rinse fresh herbs under running water, dry with paper towels, and finely chop with a knife.

Step 8

Step 8
Pour a tablespoon of vegetable oil into the multicooker bowl. Turn on the “frying” program for 10 minutes. If your multicooker model does not have such a program, then you can use “baking”, “multi-cooker” or another one that can be used for frying. When the oil is hot, place the chicken in the oil.

Step 9

Step 9
Fry the chicken with the multicooker lid open, stirring constantly with a silicone or wooden spatula to prevent the meat from sticking to the bottom.

Step 10

Step 10
After 5 minutes of frying, when the chicken meat turns white, add the onions and carrots to the multicooker bowl, stir and fry for about 2-3 minutes.

Step 11

Step 11
Next comes bell pepper. Stir again and cook for another 2 minutes.

Step 12

Step 12
Then add spices: ground black pepper and salt, add chopped tomatoes, stir. Switch the multicooker to the “stew” program for 30 minutes. Close the multicooker with a lid.

Step 13

Step 13
After 25 minutes of simmering, open the multicooker and add garlic and chopped fresh herbs to the bowl. Stir, close the multicooker with a lid and leave until the beep sounds. The dish is ready. Let it sit in the slow cooker for about 5 more minutes and serve. Bon appetit!

Additional rubrics

Related recipes