Composition / ingredients
Cooking method
1. Wash and peel the vegetables.
2. Wash the chicken breast thoroughly as well. If you have a breast with a bone, you need to remove the meat from it. Also, remove the skin. Cut the meat into large pieces.
3. Chop the onion coarsely or cut into half rings. Cut the carrots into strips or rub on a coarse grater.
4. Pour oil into the bowl of the slow cooker, put chopped onions, carrots, meat. Fry for 10 minutes in the "Frying" mode, not forgetting to stir from time to time.
5. At this time, cut the potatoes - lengthwise into quarters or more finely, if you have large potatoes.
6. Finely chop the garlic.
7. Meat with vegetables fried - add potatoes, garlic, salt, ground black pepper, bay leaf to the bowl. Fill everything with water (the water should completely cover the potatoes).
8. Turn on the "Quenching" mode, the time is 40 minutes.
Serve potatoes with chicken breasts hot, seasoned with fresh herbs to your taste.
Bon appetit!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast - 113 kcal/100g
