Rabbit in a slow cooker is soft and juicy

Cut the rabbit meat into pieces, rinse thoroughly, dry it from excess moisture and put it on the bottom of the slow cooker. Put it in the "quenching" mode for an hour.
Peel onions and carrots, wash and chop: cut onions into cubes as usual, and grate carrots on a grater (large). Peel the bell pepper from the core, rinse, cut into thin strips (lengthwise). Rinse the tomatoes, scald them with boiling water, carefully remove the skin, and chop the tomatoes in a blender to a monotonous mush. Rinse the parsley and chop it finely. After half an hour of stewing, add salt to the rabbit meat, add onions and carrots to it, mix and leave again for half an hour in the "stewing" mode.
Then put the slow cooker in the "baking" mode, and put it back on for an hour. Mix the rabbit meat and add the chopped tomato there. After half an hour, add a jar of yogurt or sour cream. Mix everything thoroughly and continue the "baking" mode.
After 20 minutes, add chopped bell pepper, chopped parsley and mix again. After the sound signal of the slow cooker about the end of work, our fragrant rabbit is ready. Any side dish will do. But I like to serve with rice. Bon appetit!