Easy Slow Cooker Chicken Roll

Delicious, easy, for every day from ordinary products! Chicken roll in a slow cooker is quite easy to prepare. Thanks to the kitchen appliance, you also don’t have to look after it. The dish is perfect as a snack on a holiday table, and on weekdays it will make great sandwiches!
cook time: 10h
Ava Prescott
Easy Slow Cooker Chicken Roll

Nutrition Facts (per serving)

150
Calories
5g
Fat
1g
Carbs
24g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Chicken breasts (boneless weight or chicken fillet) 600 g
Paprika 1.5 tsp
Gelatin 30 g
Chicken thighs (boneless weight) 400 g
Garlic powder (or fresh garlic — a few cloves) 1 tsp

Recipe instructions

Step 1

Step 1
How to make chicken roll in a slow cooker? Prepare all the necessary products. The roll can be made from any part of the chicken or turkey, but the most meat is in the breast and thighs. Therefore, the recipe is designed for them. It is better to cook broth from the remaining parts. You can immediately take ready-made breast and thigh fillets. Instead of garlic powder, use a few cloves of garlic. My paprika is smoked.

Step 2

Step 2
Remove the skin from the breasts and thighs and separate them from the bones, wash and dry. You can leave the skin on the meat, then you get a higher-calorie option, but this is not for everyone. But it’s better not to remove the fat; the breasts are still a bit dry.

Step 3

Step 3
Cut the resulting fillet into equal pieces measuring 2 by 2 cm.

Step 4

Step 4
Place everything in one bowl, add salt, spices, garlic and gelatin. Mix everything with your hands. You need to stir for quite a long time so that the gelatin is properly distributed throughout the meat. Cover with cling film and place in the refrigerator for half an hour.

Step 5

Step 5
Spread cling film in several layers on the table. The more layers, the more reliable it will be for the roll. I overlap layer by layer to form a large rectangle. Place the meat on the edge of the film and begin to carefully wrap it in the film. You need to compact the meat with your hands as much as possible so that the roll is tight and does not fall apart.

Step 6

Step 6
Once the meat is wrapped, tie one end of the roll. And begin to pull the meat towards the tied end, forming something like a sausage. Then tie the other end. Then, for reliability, I wound several more layers of film, tying the ends in the same way.

Step 7

Step 7
Place the resulting roll in the multicooker bowl and pour boiling water over it. Set the "Extinguishing" mode, set the time to 1.5 hours. The times are approximate, use your technique as a guide.

Step 8

Step 8
When the time is up, remove the roll and let it cool completely. Only then remove the film. Refrigerate the roll well for at least 8 hours before using.

Additional rubrics

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