Chicken with cabbage in a slow cooker stewed

Step-by-step cooking

1. Step 1:

   

   It is better to use young cabbage - the dish will come out juicier. We remove the top sheets from it, divide it into two parts and then chop each part with a knife to the stalk. Carrots are cleaned and grated on a coarse grater - I have one large carrot for 150 grams. We clean the onion and finely chop it - I have one large onion per 100 grams. All the vegetables are ready.

2. Step 2:

   

   Turn on the slow cooker to the "frying" mode for 20 minutes - my default is just 20 minutes, so I didn't change the time. Next, pour vegetable oil into the bowl and let it warm up for 2 minutes so that the meat does not stick. Then spread the chicken wings and fry on each side for 8-9 minutes. In total, this process will take 20 minutes. Instead of wings, you can take a ham, thighs or half a chicken for 300 grams.

3. Step 3:

   

   Pour in the carrots and onions, mix and cook for another 10 minutes, also stirring until the signal about the end of this stage of the process. Carrots and onions will tire well.

5. Step 4:

   

   Pour in the cabbage and mix everything well with a large wooden spoon or wooden spatula so as not to damage the non-stick coating of the multivark bowl. Turn on the "quenching" mode and change the time (my default is 1 hour) by 20 minutes.

6. Step 5:

   

   10 minutes after the start of stewing, add tomato paste and add salt - you can pour 1 teaspoon first, then mix to taste and if anything add salt. Simmer for another 10 minutes while stirring. If the slow cooker will turn off due to the fact that there is not enough liquid, then add some water - I had to do exactly that because the slow cooker was turning off.

7. Step 6:

   

   During the cooking process, you can close the lid, or you can not close it, and if you do close it, make sure that the steam valve is open.