Sometimes you want to cook something fast for lunch, not really troubling yourself. Then the multicooker comes to my rescue. I like to cook in her garnish and meat at the same time. You can stew meat on one level, and cook, for example, buckwheat, rice or potatoes – on another. And you can cook everything mixed up – both meat and potatoes. Quick and tasty.
The last option I especially like with chicken legs. They are cooked pretty quickly, unlike the same beef. And how delicious!
What I still like to cook in a slow cooker is the fact that you do not need to use several types of dishes. For example, in it you can first fry the meat to form an appetizing crust, and then put it out. And all this in one bowl. So in my today’s recipe for chicken legs with potatoes, I used two functions of the slow cooker – roasting and stewing.
Ingredients for dishes:
Cooking time – 40 minutes.
If the legs are frozen, then thaw them beforehand. If there is no time for defrosting, you can start cooking this way, but the cooking time will increase.
Squash garlic cloves.
Put them in a slow cooker with salt, pepper and lavrushka. Add some water. Put the slow cooker on the Quenching mode and cook for about 30-35 minutes.
Stir the finished dish.
Enjoy your meal!