Recipe for fluffy chicken soufflé from a slow cooker. Chicken soufflé with vegetables in a slow cooker Chicken soufflé for children in a slow cooker

The word “souffle” is of French origin and literally means “light breath, whiff, inspiration.” There are many culinary recipes for soufflé, there are sweet, fruit, vegetable, meat and fish options. All soufflé recipes are based on the use of stiffly beaten egg whites. Strictly speaking, the proposed recipe is not a soufflé, since I do not beat the egg whites. But the finished dish, especially when hot, turns out airy and light, so I took the liberty of calling it a soufflé and not a casserole. Moreover, the word “souffle” has another meaning – “courage, impudence”)) Chicken soufflé with vegetables in a slow cooker can be prepared in the “baking” mode or in steamed molds. This dish can also be baked in the oven as a terrine for a festive table.

Ingredients:

• chicken fillet - 500-600 g
• onion - 1 pc.
• vegetables (frozen) - 200 g
• cream (10-20%) - 150 ml (I replaced it with milk)
• egg - 1-2 pcs
• spices for chicken – ½ tsp. (optional)
• ground nutmeg – 1/3 tsp. (optional)
• salt - to taste
• fresh greens - optional

Chicken soufflé recipe in a slow cooker:

I make a soufflé from chicken breast fillet and diced frozen vegetables (“colors of summer”).

You can use any part of the chicken fillet. You can use fresh vegetables, but then they need to be boiled or baked a little, otherwise they will be harsh in the finished dish (especially carrots).

Thaw vegetables and squeeze out water. Wash the chicken fillet, dry it and chop it together with onions in a blender or pass through a meat grinder.

In a deep bowl, combine minced chicken and chopped onion. Add salt, spices and nutmeg. Pour in the cream (or milk) and beat everything together again with a blender.

Beat the egg separately, pour into the minced meat, add vegetables and chopped fresh herbs. If desired, you can add another 50 g of grated hard cheese. Mix the whole mass well.

Grease the multicooker bowl with oil, add the minced meat and level it out.

Cooking meat soufflé in a slow cooker Panasonic in the “baking” mode for 40 minutes.

In a slow cooker Redmond M70(860 W) Maria Mikhailovna baked the soufflé for 30 minutes. It was she who suggested this recipe to us.

After the signal, cool the chicken soufflé slightly in the bowl and remove it using a steamer basket.

Chicken breast souffle is a real salvation for those who watch their diet, but are tired of everyday dinner with dry chicken fillet at the base. Fluffy chicken can become part of a meal for an adult or a child, and with company or a light side dish of cereal it turns into a hearty and healthy dinner. In the recipes below we will learn how to cook chicken soufflé in a slow cooker.

Chicken breast soufflé in a slow cooker

If you can afford to add a small amount of cream to the minced meat, then by all means do this, so the finished dish will turn out even more tender, but if the child excludes such components from the daily menu, then the cream can be replaced with skim milk or egg white.

Ingredients:

• minced chicken - 840 g;
• cream - 220 ml;
• onions - 85 g;
• garlic cloves - 2 pcs.;
• eggs - 3 pcs.;
• flour - 5 g.

Preparation

Place the minced chicken breast into a blender bowl and pour in the cream. Then add a pinch of salt and flour. Turn the minced meat into a paste-like mass and transfer it to a separate container. Using the same blender, puree the onions and garlic cloves. Thoroughly mix the onion puree with the chicken and egg yolks. Beat the egg whites into a stable foam and carefully, trying to retain as much air as possible, add the foam into the mixture. Distribute the soufflé base in the oiled bowl of the kitchen gadget and set the “Baking” mode for an hour (valve open). Ready-made chicken soufflé in a slow cooker is suitable for both children and adults, and can be served hot or chilled.

Ingredients:

Preparation

Pass the chicken fillet through a meat grinder or turn it into minced meat in a blender. Place the minced chicken in a deep bowl, season generously with salt and freshly ground pepper, then add the egg and cream. Beat the meat base for the soufflé with a blender and add defrosted vegetables to the resulting mass. Transfer the mixture to a steaming container and cook in the appropriate mode for 40 minutes. After the signal, let the soufflé cool slightly and then transfer to a flat dish.

This exquisite treat belongs to French cuisine, which is perfectly assimilated by other nations. Chicken fillet soufflé has several options for creating it; you can use a microwave, a slow cooker, an oven, steam it, and with different side dishes. This dish is served as a hot or cold snack.

How to make chicken soufflé

To create a treat, you need to have shapes, both large and small. The latter are convenient because you immediately get portions and don’t have to cut anything. You can prepare chicken soufflé from boiled or raw product. To get the desired taste and airiness, it is recommended to buy white meat. It should first be chopped; you can use a food processor, blender or meat grinder (in the latter case, raw poultry must be passed through twice to obtain the desired homogeneity).

In the oven you can create either a very fluffy or denser treat. In the first case, additional eggs (beaten whites) are used, added right before baking, carefully so that the airy foam does not settle. To create a unique taste, different products are used, sometimes milk, cream, butter and vegetables are added. You should not fill the molds to the brim so that the meat juice does not leak out during cooking, otherwise the treat will turn out dry.

Chicken soufflé - recipe

This treat can easily be classified as a dietary option. Soufflé made from chicken meat (especially breasts) is easily digested by the body and saturates it with proteins. For the same reason, in kindergarten the child is often fed such tender and simple food. The traditional recipe for chicken soufflé is very simple; if desired, you can diversify it with additional ingredients: side dish, vegetables, spices. You can choose any option from the ones below.

Like in kindergarten

• Cooking time: 90 minutes.
• Number of servings: 3-4.
• Calorie content of the dish: 141 kcal/100 grams.
• Cuisine: French.

The recipe for chicken soufflé, just like in kindergarten, is simple; all the ingredients are easy to find and buy in the store. Not all kindergartens serve such treats to children, but it will be very healthy and nutritious for the child’s body. Baking in the oven will take most of the time; you can immediately put it in small portion molds or cook it in a large one and then cut it. Below is a step-by-step method on how to make chicken soufflé for children over one year old.

Ingredients:

Milk – 100 ml;

Flour – 80 g;

Butter – 40 g;

Chicken breast – 500 g;

Egg – 2 pcs.

Cooking method:

1. Place the chicken in a saucepan, add liquid, and cook for 40 minutes over medium heat. Skim off the foam regularly; the finished meat must be removed and cooled.

2. Separate the yolks from the whites. Tear the chicken with your hands and place in a blender. Add flour, milk, butter, and yolks to this. Blend on high speed until pureed. Place the mixture in a deep plate.

3. Beat the egg whites to stiff peaks in a separate container. Transfer and carefully mix them with the rest of the ingredients so that they do not lose their fluffiness (movements should be from top to bottom).

4. Grease the molds with butter, place the chicken mixture in them, filling 2/3 of the volume.

5. Preheat the oven to 180 degrees, baking will take 60 minutes.

6. Turn off the oven and for another 10 minutes. leave the dish with the door slightly open.

Chicken breast soufflé

• Cooking time: 60 minutes.
• Number of servings: 3-4.
• Calorie content of the dish: 140 kcal / 100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Chicken breast soufflé is perfect for those who decide to go on a diet. The treat is very light, nutritious and low in calories. The airiness of the treat is given by the whites, which must be whipped into a stable foam. The main difficulty is to carefully mix the ingredients so that the peaks do not fall off. Below is a step-by-step recipe that will help you make a delicious chicken soufflé.

Ingredients:

Hard cheese – 45 g;

Chicken breasts – 510 g;

Flour – 30 g;

Sour cream – 30 g;

Cream 20% - 200 ml;

Carrots – 45 g;

Vegetable oil;

Green peas – 45 g.

Cooking method:

1. Rinse and dry the chicken with a paper towel, place in a blender bowl and puree until smooth. Add flour, cream, egg, ground pepper, salt, spices here and beat again.

2. If you don’t have a blender, then a meat grinder will do. Skip the meat several times and mix the minced meat with the rest of the ingredients, but the finished dish will be less uniform and fluffy.

3. Boil the carrots, cut into medium cubes. Canned peas are suitable, but it is better to boil frozen or fresh until tender.

4. Add vegetables to the rest of the mixture and mix. You can use a blender for this again, but whole multi-colored vegetable additives look more beautiful when cut.

5. Place the prepared base in a mold, which you have previously greased with vegetable oil. Grease the top part with sour cream, grate the cheese and grate the treat.

6. Preheat the oven to 175-180 degrees, baking will take 30-35 minutes.

7. Serve the finished treat with baked/fresh vegetables.

In the oven

• Cooking time: 1 hour.
• Number of servings: 4-5.
• Calorie content of the dish: 145 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Chicken soufflé in the oven is a classic way to create this treat. it turns out very tender, airy, melts right in your mouth. If desired, you can steam it or cook it in a slow cooker. You can bake it in a deep pan, like a pie, or use portioned molds. Below is a step-by-step recipe for chicken soufflé in the oven, for which you will need the following ingredients.

Ingredients:

Chicken breasts – 400 g;

Butter – 40 g;

Flour – 1.5 tbsp. l.;

Milk – 1 glass;

Chicken broth – 0.5 tbsp;

Egg – 2 pcs.;

Nutmeg powder, salt, ground pepper.

Cooking method:

1. Boil the breast in salted water, cool directly in the broth. Divide the boiled chicken into small pieces with your hands, grind in a blender together with the chicken broth to form a paste.

2. Melt the butter in a saucepan over low heat, add flour. Stirring constantly, fry for about 2 minutes until lightly creamy.

3. Mix the contents vigorously with a whisk and pour milk in a thin stream. Over low heat, bring the sauce to thicken, stirring constantly to prevent it from burning.

4. Add a little salt, add nutmeg, ground in a mortar, and pepper. Stir in the whisked yolks, stir quickly, remove from heat.

5. Combine the sauce with shredded chicken, taste it, and add salt if desired. Let the dish cool.

6. Beat the chilled whites in a dry, clean bowl along with salt to form stable, dense peaks. Use the mixer on medium speed first, then move to high speed.

7. Combine the meat and protein mass. Stir from bottom to top slowly, no need to beat. To make the soufflé airy, the structure of the proteins must not be disturbed.

8. Grease baking dishes with oil, place the chicken in them, and bake in an oven preheated to 180 degrees for 25 minutes.

In a slow cooker

• Cooking time: 70-90 min.
• Number of servings: 6-7.
• Calorie content of the dish: 142 kcal/100 g
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Chicken soufflé in a slow cooker is well suited as a hot dish for dinner/lunch; it can be safely served on a holiday table. With the advent of modern kitchen appliances, it has become much easier for women to prepare delicious dishes. Chicken in a slow cooker will turn out tender, appetizing and light. The taste largely depends on the spices you add to your recipe.

Ingredients:

Garlic – 3 cloves;

Chicken – 600 g;

Cream – 150 ml;

Spices, salt;

Onion;

Starch – 1 tbsp. spoon;

Egg – 2 pcs.

Cooking method:

1. Rinse the chicken with cool water, mince it or use a blender.

2. Chop the garlic and onion, put it in the minced meat, add salt and spices.

3. Use the blender again to achieve a homogeneous mass.

4. Separate the egg yolks from the whites. Place the latter in the refrigerator, combine the yolks with cream, beat well.

5. Add minced meat into the resulting mass in small portions. Stir each time until smooth.

7. Remove the whites from the refrigerator, add a pinch of salt to them, and beat until thick foam. Then pour them into the meat mixture.

8. Using a spoon, carefully mix the ingredients so as not to disturb the structure.

9. Grease the multicooker bowl with vegetable oil, place the soufflé piece, and smooth with a spoon. Close the appliance, remove the steam valve, select the “Baking” mode and set the timer for an hour.

10. The chicken will be completely cooked, the color on top will be slightly pale, but a golden brown crust will form on the bottom.

Minced chicken soufflé in the oven

• Cooking time: 80 min.
• Number of servings: 4-5.
• Calorie content of the dish: 141 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Minced chicken soufflé in the oven may seem like an unusual dish for many people. You could rather call them steamed cutlets or a pie, very tender and airy. Traditionally, it is believed that soufflé should be sweet, but chicken can be used to make a delicious treat for the holiday table. The dish is considered a dietary option; even a beginner in this matter can prepare it.

Ingredients:

Chicken – 600 g;

Flour – 1 tbsp. l.;

Egg – 2 pcs.;

Melted butter – 1 tbsp. l.;

Milk – 0.5 tbsp;

Black pepper, nutmeg;

Vegetable oil.

Cooking method:

1. Clean and wash the chicken, cut it into small pieces and pass through a meat grinder 2 times to obtain tender minced meat.

2. Separate the yolks, place in a bowl along with the meat, mix the ingredients.

3. Place the melted butter in the same bowl, take milk at room temperature and pour it into the ingredients, mix thoroughly.

4. Chop the greens and place them in a bowl along with pepper, salt, and nutmeg. If this dish is being prepared for children, then it is better not to add spices. Mix the base thoroughly.

5. Add a spoonful of flour and stir.

6. Beat the whites and gently fold into the existing minced meat.

7. You can place the minced meat on a greased baking sheet or into portioned molds. Preheat the oven to 180 degrees, bake for 40 minutes.

Dietary chicken soufflé

• Cooking time: 1 hour.
• Number of servings: 4-5.
• Calorie content of the dish: 130 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

When a person goes on a diet, it becomes a problem to create the right menu. Chicken soufflé is a tasty, healthy dietary dish that can be safely included in your diet. Poultry is considered one of the best options if you want to lose weight without losing muscle because it contains a lot of protein. Below is a step-by-step recipe on how to make this delicious chicken treat.

Ingredients:

Egg – 2 pcs.;

Chicken – 800 g;

Cream – 200 ml.

Cooking method:

1. Wash and dry the chicken fillet, cut it and pass through a meat grinder (you can use a blender).

2. Separate the yolks, mix with ½ part of the cream.

3. Add a pinch of salt to the whites and beat until they form strong peaks.

4. Stir the minced meat, add the remaining cream. The base should not be too liquid. Add the whites carefully, gradually mixing into the minced meat so that the airiness is not lost.

5. Transfer the workpiece into molds; a slow cooker or double boiler is well suited for cooking. It will take about 40 minutes to prepare.

6. Take out the finished treat, let it cool slightly and you can put it on plates.

Boiled chicken soufflé

• Cooking time: 1 hour.
• Number of servings: 3-4.
• Calorie content of the dish: 135 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Boiled chicken soufflé is another option for creating this treat. As a rule, raw poultry is used, but you can prepare it first. This dish is considered a low-calorie diet dish and is perfect for young children. The recipe is not complicated, even a novice cook can handle it. Below are step-by-step instructions on how to make chicken soufflé.

Ingredients:

Butter – 30 g;

Chicken – 300 g;

Pepper, salt;

Flour – 1 tbsp. l.;

Milk – 150 ml;

Cooking method:

1. Boil chicken fillet in a saucepan until cooked. Tear into small pieces with your hands, then grind in a blender.

2. Melt some butter in a frying pan and fry the flour in it. Add milk a little at a time, stirring constantly. Keep the sauce on the fire until it thickens, avoiding the formation of lumps.

3. Mix the minced meat with the milk mixture.

5. Beat the egg whites until they reach a stable, thick foam, and carefully mix into the main ingredients.

6. Divide the resulting mixture into the molds, leaving ¼ empty so that the juice from the chicken does not spill out during cooking.

7. Preheat the oven to 180 degrees and bake the treat until golden brown.

For a couple

• Cooking time: 1 hour.
• Number of servings: 2 pcs.
• Calorie content of the dish: 140 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Even a novice cook can prepare steamed chicken soufflé. This cooking method is considered one of the most successful; the finished dish is airy and appetizing. Chicken is also considered very beneficial for a growing body, so this treat is well suited for children. Below is a step-by-step recipe on how to prepare an airy meat soufflé.

Ingredients:

Cream – 200 ml;

Green peas – 50 g;

Egg – 2 pcs.;

Chicken fillet – 300 g;

Fresh pumpkin – 50 g.

Cooking method:

1. Prepare the chicken (rinse, dry), grind using a blender until smooth.

2. Cut the pumpkin into cubes, place in a colander, and drain the peas into it. Next, blanch the vegetables in boiling water for 4 minutes.

3. Using a mixer, beat eggs with cream. Place them in the minced meat, mix thoroughly.

5. Pour the base into a steaming bowl. Cooking time – 40 minutes.

6. The finished dish can be cut into portions or served whole.

With rice

• Cooking time: 1 hour.
• Number of servings: 2-3.
• Calorie content of the dish: 180 kcal/100 g.
• Purpose: hot dish/snack.
• Cuisine: French.
• Difficulty of preparation: easy.

Chicken soufflé with rice is the perfect combination of meat and side dish. Some people use potatoes as the latter, but this recipe will focus on this cereal. If you need to go on a diet, but don’t want to give up delicious food, then this dish is perfect for PP. Below is a step-by-step recipe for a delicious soufflé with chicken rice.

Ingredients:

Pepper - to taste;

Egg – 1 pc.;

Salt - to taste;

Chicken fillet – 300 g;

Lettuce leaves;

Curry – 1 tsp;

Long grain cooked rice – 300 g;

Butter – 5 g.

Cooking method:

1. The fillet needs to be turned into minced meat, rinse and dry it, pass it through a meat grinder 2 times. Mix boiled rice with meat, add curry.

2. Separate the yolk and white of the egg, adding the first one immediately to the meat mixture. Pepper, salt and mix well.

3. Beat the egg whites until stiff peaks form and gently fold into the meat mixture. Add a little butter for flavor.

4. Gently stir the mixture to form a soufflé mass, which can be made in the form of a pie or cutlets.

5. Steam the dish for 15 minutes. Turn over and leave for 20 minutes, then remove from the steamer, garnish with lettuce leaves and serve the treat.

This meat treat is not particularly complicated, so you can safely try to cook it. You can make chicken soufflé not only tasty, but also beautiful with the help of vegetables. Select them specifically in bright and different colors (carrots, green peas, beans, etc.). In context, this option will look bright and appetizing. For cooking in the oven, it is recommended to use Teflon coasters and silicone molds. You don’t have to grease these containers with oil; if you want, you can use cookie cutters if you want to speed up the baking process.

Video

Chicken soufflé in a slow cooker

The most tender chicken soufflé in a slow cooker - melts in your mouth!

I love the multicooker because it allows me to cook healthy and at the same time delicious dishes.

Such as, for example, steamed chicken soufflé in a slow cooker.

Ingredients:

Chicken breast fillet 1 pc.

Milk 50 ml.

Egg 1 pc.

Flour 3 tbsp.

Fresh herbs to taste

Salt and pepper to taste

Preparation:

1. I separate the fillet from the bone, remove the veins, and grind it in a chopper. Can be passed through a meat grinder.

2. Add egg and milk to the chopped fillet. I stir. Gradually add flour. Mix thoroughly with a fork until smooth, so that there are no lumps. You can use a blender.

3. Add salt and pepper - I ended up using a mixture of peppers. And chopped greens. You can also add chopped onion or garlic.

4. Fill the multicooker bowl halfway with water. I put the container for steaming. And in it are silicone molds, which were previously greased with a brush with vegetable oil. You can use butter.

5. Fill each mold halfway with soufflé mixture.

6. Turn on the multicooker to the “Steam” program for 45 minutes.

The finished souffle easily separates from the molds. Can be served warm or cooled. With your favorite side dish or fresh vegetables.

This delicate, light, airy soufflé will appeal to both adults and children.

Bon appetit!

Detailed step-by-step recipe:

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Products:

• Chicken breast - 100 gr.
• Quail eggs - 2 pcs. (or 1 chicken)
• Milk - 1/4 cup
• A piece of butter - for molds
• A piece of carrot - optional.
• Salt - optional

If there are children in the house one year old and older, then the mother often has to prepare meat for the child in the form of a soufflé. These can be cottage cheese and other soufflés. In this recipe we will look at how to cook chicken soufflé in a slow cooker for a child. The recipe is simplified, so it is suitable for busy mothers.

According to a recipe from a children's cookbook, chicken soufflé is prepared from boiled meat, ground and mixed with whipped egg white (). But I tried to make a soufflé without first boiling the chicken meat and without beating the egg whites, and it turned out well too. But it is worth admitting that with the first option it turns out a little more tender, although children can easily chew this too - tested from their own experience.

I have a Polaris 0517 multicooker, but the recipe is suitable for all types of multicookers.

Chicken soufflé in a slow cooker for a child - photo recipe: