Potatoes stewed in a slow cooker with sour cream. Stewed potatoes with sour cream in a slow cooker Potatoes in a slow cooker with sour cream

29.02.2024

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It’s not for nothing that people say that potatoes are the second bread. I can’t imagine how you can do without such a simple and tasty vegetable. No matter how many times you go to cafes and restaurants, no matter how many oysters and foie gras you eat there, sooner or later you will want home-made potatoes with sour cream.. Preparing such potatoes in sour cream in a slow cooker is as easy as shelling pears, because our assistant will do everything, and you need will only peel the potatoes.

Today on the Internet you will find hundreds of recipes for slow cooker potatoes. I suggest preparing potatoes stewed in sour cream. The combination of potatoes and sour cream is a win-win option - sour cream fills the dish with wonderful taste and aroma. If desired, you can add chopped herbs to the potatoes five minutes before the potatoes are ready.

My family loves this dish very much and I cook it very often. The potatoes turn out very tasty, as if they were cooked in a clay pot in a Russian oven. If you don’t yet know how to deliciously cook potatoes in a slow cooker, then read my recipe.

Cooking method

Wash the potatoes thoroughly, peel and cut into strips. You can also cut into cubes if you prefer.
Pour vegetable oil into the multicooker bowl and add potatoes.
Salt and add spices to taste. Add sour cream. Sour cream can be replaced with heavy cream.
Mix the potatoes thoroughly, place the bowl in the multicooker, close the lid tightly and select the “Stew” mode. In this mode, in my Panasonic-18 multicooker, the time is set automatically. It will take about 40 minutes to cook potatoes in a slow cooker.
Now you can calmly do the rest of the housework, because the multicooker will handle the rest of the work itself.
After approximately 40 minutes, the ready signal will sound. You can open the lid and enjoy the aroma.

Stewed potatoes in sour cream in a slow cooker turn out aromatic, tender and juicy. By adding sour cream, the potatoes will be much tastier, you will be convinced of this as soon as you try them.

When serving, you can add herbs and fresh vegetables. An excellent addition to stewed potatoes in a slow cooker would be pickled or pickled cucumbers.

Enjoy your meal!

Potatoes are considered the most versatile side dish. You can prepare it in various ways - stew, fry, bake, and much more; an experienced housewife will have a lot of recipes on how to cook potatoes in a tasty and unusual way. One of the leading places is occupied by the combination of potatoes and sour cream in one dish. This way the side dish turns out tender and juicy. Today we will present the best recipes for cooking potatoes with sour cream in a slow cooker.

It makes absolutely no difference whether you cook a young potato harvest or an old one, the dish will turn out equally tasty. The only thing you need to consider is that new potatoes cook much faster.
It is best to use sour cream with a minimum fat content of 15%. If you use homemade, very rich sour cream in cooking, be sure to dilute it with water. And if suddenly the sour cream on hand is below 15%, then mix it with cream, this way you will increase the fat content.
When preparing potatoes with sour cream with various vegetables and mushrooms, they are suitable both fresh and frozen. It is best to sauté mushrooms, onions, and carrots before placing them in the slow cooker.
If you use meat with potatoes with sour cream, which will provide the dish with more nutrition and flavor, then purchase it chilled, not frozen. You can use any type of meat, depending on your taste preferences. However, take into account the cooking time of a particular meat product, since, for example, chicken or turkey cook quite quickly, but duck and lamb require a lot of time.
Potatoes with sour cream in a slow cooker can be served with fresh and canned vegetables.

Stewed potatoes with sour cream in a slow cooker

Ingredients:

Potatoes – 10-12 pcs.
Drain. oil – 1 tbsp.
Full-fat sour cream (the higher the fat content, the better) – 250-300 g.
Water – 200 ml.
Salt, pepper - to taste.

Preparation:

We peel the potatoes, after washing them first. Cut into fairly large slices. Do not cut the potatoes as you would for frying in a frying pan - too finely, as after stewing the potatoes will become loose and fall apart and lose their shape.
Place the potatoes in the multicooker bowl. There is no need to lubricate it before doing this.
Season the potatoes with salt and pepper, you can also add any seasonings you like. Mix with a special spatula or your hands, whichever is more convenient. It is necessary to mix, this way the potato tubers are well saturated with spices.
In a separate bowl, mix water and sour cream, stir until smooth, there should be no lumps.
Pour the resulting mixture evenly over the potatoes.
Add butter to the potatoes, close the multicooker and set for 40 minutes. to the “Quenching” mode. Since multicookers differ in power, the cooking time for the product may vary. We recommend checking the potatoes for doneness after 30 minutes.

The nice thing about this recipe is that it's great for slow cooking. You can simply load all the products into the multicooker and set them for the required time.

Potatoes in a slow cooker with sour cream and chicken wings

Ingredients:

Potatoes – 1.5 kg.
Fat sour cream – 250-300 gr.
Chicken wings – 400-500 gr.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 teeth.
Tomato paste – 1 tbsp.
Water – 200 ml.
Salt, pepper and other spices - to taste.

Preparation:

Rinse the chicken wings thoroughly in water and dry. Place the wings in a container or bowl, sprinkle generously with spices and seasonings, mix thoroughly. Leave for 10-15 minutes.
The onion should be cut into half rings, the carrots should be grated on a coarse grater.
Cut the potatoes into bars.
Grease the multicooker bowl first with butter and then with vegetable oil.
Place the wings in a bowl and set the “Fry” mode, let the wings fry slightly, then transfer the fried wings to a container for steaming.
After the wings, put onions, carrots, and potatoes in the bowl.
In a separate container, mix sour cream, tomato paste and water, stir until smooth. Pour the resulting sauce over the vegetables in an even layer.
Place the container with wings on the bowl.
Close the multicooker and set the “Stew” mode for 40 minutes.

Potatoes stuffed with meat in a slow cooker with sour cream

Ingredients:

Potatoes – 8-10 pcs.
Pre-boiled meat (pork or beef) – 500 gr.
Cream with at least 11% fat content – 50-60 ml.
Olive or vegetable oil – 60-70 ml.
Ground pepper mixture - to taste.
Chicken broth cube – 1 pc.
Fat sour cream – 20-30% – 500 gr.

Preparation:

Cut the pre-boiled meat and grind it in a meat grinder with a coarse fraction.
Cut the onion into half rings, place in a multicooker bowl, and add oil. Then fry it a little in the “Frying” mode.
The fried onion should be transferred to the meat, ground in a meat grinder. Add salt and spices to the mixture, then pour in the cream and mix well.
Peel the potatoes and cut off the top to make a lid. Carefully remove the middle of the potato with a knife without damaging the walls. Grind the removed insides of the potatoes, add them to the prepared minced meat, mix thoroughly.
We stuff the prepared potatoes with the minced meat. After all the tubers are stuffed with minced meat, you can transfer them to the multicooker bowl. Fill it all with sour cream.
Dilute the chicken stock cube with hot water, about 300 ml, pour the broth into the multicooker bowl evenly.
Close the multicooker, set it to “Baking” mode and cook for 45-50 minutes.

Potato casserole with sour cream in a slow cooker

Ingredients:

Young potatoes – 1 kg.
Carrots – 1 pc.
Celery – 1 stick.
Cauliflower – 300-400 gr.
Canned green peas - half a jar.
Parsley - a bunch.
Onion – 2 pcs.
Vegetable oil – 60-70 ml.
Sour cream 15% - 250 gr.
Grated hard cheese – 150 gr.
Ground black or red pepper - to taste.
Flour – 1 tbsp. no slide.

Preparation:

Wash the potatoes thoroughly without peeling them, place them in a multicooker bowl, fill with salted water, and cook for 20 minutes. in the “Cooking” mode. After turning off the mode, take out the potatoes, put them in a separate container, fill them with cold water and immediately pour them out.
Wait for the potatoes to cool and begin peeling them. After that, cut the potatoes into bars.
Boil celery, parsley, cauliflower, carrots and cut into pieces the same size as potatoes.
Finely chop the onion, sauté it in a frying pan or directly in a slow cooker until golden and transparent.
Grind the flour and butter in a frying pan and heat thoroughly, add a glass of water, bring to a boil, drain the sauce from the frying pan into a separate bowl. Add spices, salt to taste and sour cream to the sauce.
The multicooker bowl should be greased with butter or vegetable oil; margarine is also suitable. Spread the vegetables in thin and even layers. Layers - potatoes, onions, cauliflower, peas. Repeat all layers one by one until the vegetables run out.
Pour the sauce over the resulting pie and sprinkle grated cheese on top.
Close the multicooker and set it to “Baking” mode for 30-40 minutes.

Potatoes in a slow cooker with sour cream and cheese

Ingredients:

Potatoes – 1 kg.
Full-fat sour cream – 250 gr.
Chicken egg – 1 pc.
Russian cheese – 200-250 gr.
Garlic – 3 teeth.
Seasoning for potatoes – 1 tbsp.

Preparation:

Wash and peel the potatoes, cut them into thin slices.
Grind the garlic in a garlic press.
Three half of the available cheese on a coarse grater.
In a separate container, beat the egg with a fork, add grated cheese, garlic, sour cream, seasoning for potatoes, add salt to taste. Mix everything well.
Pour the resulting mixture into the potatoes. Mix thoroughly, preferably with your hands. Make sure that the plates do not stick together.
Lubricate the multicooker bowl with oil, either butter or vegetable oil. Place the potatoes in a bowl and sprinkle the remaining grated cheese on top.
Close the multicooker bowl and set it to “Baking” mode for 1 hour.

Potatoes in a slow cooker with sour cream and rabbit meat

Ingredients:

Rabbit carcass – 1 kg.
Potatoes – 10 pcs.
Sour cream – 250-300 gr.
Flour – 2 tbsp.
Onion – 3 pcs.
Butter - half a pack.
Bay leaf – 2 leaves.

Preparation:

The rabbit meat needs to be butchered and cut into portions. Sprinkle the meat with salt, spices, and seasoning to your liking. Let the meat sit for 30 minutes.
Place the butter in the multicooker bowl and heat it on the “Fry” mode.
Each piece of rabbit meat should be rolled in flour and placed in butter in a multicooker bowl. Fry the meat on both sides.
Cut the onion into half rings and add to the rabbit. Add laurel.
Place the potatoes cut into pieces on top of the multicooker bowl.
Fill with a glass of water, add sour cream, salt to taste. And put it in the “Quenching” mode for 1.5 hours.

Young potatoes with sour cream and chicken fillet in a slow cooker

Ingredients:

Chicken fillet – 500 gr.
New potatoes – 600-700 gr.
Onion – 1 pc.
Carrots – 1 pc.
Sour cream – 200 gr.

Preparation:

Wash the potatoes and remove the skins. If the potatoes are small, then you don’t have to cut them, leave them whole, and if the potatoes are large, then you can cut them into 2-4 parts, depending on the size.
Chop the onion finely and cut the carrots into thin rings or half rings, as you like.
Wash the chicken fillet well under water. Let it dry, then do it in small pieces. It's best in the form of straws.
Grease the multicooker bowl with vegetable oil.
Place the chicken fillet into the multicooker container and set the “Baking” mode for 15 minutes. After this time, add onions and carrots, set the same mode for 10 minutes. After the specified time, add the potatoes.
After another 15 minutes, add sour cream, salt, spices, seasonings, mix well and cook for another 15-20 minutes.

Stewed potatoes in a slow cooker with sour cream and champignons

Ingredients:

Potatoes – 600-700 gr.
Champignons – 500 gr.
Sour cream – 250 gr. (cup).
Onion – 1 pc.

Preparation:

Cut the potatoes into small pieces.
Chop the onion into half rings.
Cut the champignons into slices lengthwise.
Grease the multicooker bowl generously with vegetable oil and place the chopped onion in it. Saute until transparent in the “Frying” mode. During sauteing, the lid of the multicooker may not be closed, otherwise the onions may burn.
When the onion is ready, add the champignons. Fry in the same mode for about 10-15 minutes.
Lay out the potatoes, add sour cream. Salt to taste, you can add spices. Mix thoroughly. Close the multicooker and set it for 45 minutes. to the “Quenching” mode.

Stewed potatoes with porcini mushrooms in sour cream in a slow cooker

Ingredients:

Potatoes – 500 gr.
Porcini mushrooms – 500 gr.
Sour cream – 250 gr.
Butter – 50 gr.
Salt, black pepper - to taste.

Preparation:

The mushrooms must be thoroughly washed and cleaned well so that there are no traces of ridges or soil.
Cut porcini mushrooms into large pieces.
Heat butter in a slow cooker, add prepared mushrooms, fry for 10 minutes in the “Fry” mode.
Wash the potatoes, peel them and cut them into bars, as if for frying.
Add the potatoes to the mushrooms, set the multicooker to “Stew” mode for 15 minutes.
After the set time, add salt and spices, sour cream to the potatoes with mushrooms, mix everything well, set for 25 minutes. to the “Quenching” mode.

When serving, the dish can be decorated with herbs and pickles.

New potatoes with sour cream, herbs and garlic in a slow cooker

Ingredients:

Potatoes –700-800 gr.
Sour cream – 250 gr.
Garlic – 2 cloves.
Dill or parsley - a bunch.

Preparation:

The potatoes should be young and small, approximately the same size. Wash it well with a brush, remove dirt. Let the tubers dry.
Grease the multicooker bowl generously with vegetable oil and place potatoes in it.
Set the “Fry” mode, fry the potatoes until golden brown, don’t forget to turn them over with a spatula so they don’t burn.
While we are frying the potatoes, you can simultaneously prepare the sauce for them. Mix sour cream with finely grated garlic and salt.
Pour the resulting sauce over the potatoes. Set the “Baking” mode for 1 hour.
Wash the greens and chop them finely with a knife.
When the potatoes are cooked, serve in portions, generously sprinkled with herbs.

Potatoes with pork and sour cream in a slow cooker

Ingredients:

Pork – 500 gr.
Potatoes – 1 kg.
Sour cream – 250 gr.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 3 teeth.
Salt, ground pepper, spices - to taste.

Preparation:

The onion needs to be finely chopped.
Grease the multicooker bowl generously with vegetable oil, put the onion in it and fry on the “Baking” mode.
Grate the carrots on a coarse grater and add to the onion in the bowl.
Fry the vegetables for about 5 minutes.
After time, add sour cream and a glass of water to the vegetables, mix thoroughly.
We cut the pork into small pieces.
Cut the potatoes into cubes or wedges.
Combine potatoes and meat in one bowl, salt, pepper, and add spices to taste.
Place the meat and potatoes into the multicooker bowl with the vegetables. And set the “Quenching” mode for 1 hour.

Potatoes with ham in sour cream in a slow cooker

Ingredients:

Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 500 gr.
Sour cream – 200 gr.
Garlic – 2 teeth.
Salt and ground pepper - to taste.
Bay leaf – 2 leaves.
Ham – 200 gr.
Celery root – 200 gr.

Preparation:

Finely chop the onions and carrots or grate them.
Grease the multicooker bowl generously with vegetable oil and place vegetables there.
Chop the celery root finely and add it to the onions and carrots.
Set the multicooker to “Stew” mode for 10 minutes and cook the vegetables in this way.
Meanwhile, wash the potatoes and cut them into cubes or sticks.
When the vegetables are ready, add potatoes to them and pour 250 ml into the bowl. water and for 20 minutes. cook in the “Stew” mode.
When everything is ready, add spices, bay leaves and salt to taste. Add sour cream. Mix well.
Add chopped ham, herbs and garlic to the potatoes. Simmer the dish for another 10-15 minutes.
Onion – 1 pc.
Sour cream – 200 gr.
Lavrushka – 2 pcs.
Garlic – 2 teeth.
Salt and ground pepper - to taste.
Parsley – 1 bunch.
Flour – 1 tbsp.

Preparation:

Wash the potatoes, peel them and cut them into cubes or sticks.
Three carrots on a coarse grater.
Finely chop the onion.
Grease the multicooker bowl generously with vegetable oil and place onions and carrots in it. Set the multicooker to “Stew” mode for 10 minutes.
Once cooked, add potatoes to the bowl.
Wash the chanterelles thoroughly and remove any debris and dirt from them.
We put chanterelles on the potatoes. Add 200 ml. water and simmer for 30 minutes.
Now let's prepare the gravy. Mix flour and sour cream in a separate bowl. Stir thoroughly so that no lumps form.
Once the potatoes are cooked, add sauce to them, salt and pepper, and add bay leaves. Mix. And set the “Quenching” mode for another 10 minutes.

Ingredients:

Chicken hearts – 300 gr.
Large potatoes – 3-4 pcs.
Onion – 1 pc.
Sour cream – 150 gr.
Salt, ground black pepper - to taste.

Preparation:

First, prepare the chicken hearts. We remove the film from them and remove excess fat. Cut into halves, rinse with water. If you see blood clots, remove them.
Stew the chicken hearts; to do this, grease the multicooker bowl with vegetable oil, place the hearts there, add a glass of water and set the multicooker to “Stew” mode for 20 minutes.
Once ready, add onion cut into half rings to the hearts.
Peel the potatoes, cut into cubes or cubes, place in the multicooker bowl.
Add sour cream, salt and pepper. Mix well.
Set the “Quenching” mode for 30 minutes.

Potatoes in a slow cooker with sour cream - useful tips and tricks for cooks

If you cook potatoes with sour cream in a slow cooker using the “Stew” mode, you should not cut the vegetable too thin and small, as during the cooking process the dish can turn into porridge due to the potatoes softening and losing their shape.
When adding sour cream, it should be diluted with water or cream, depending on the fat content. If there is little fat content, then dilute it in cream, if there is a lot, then dilute it in water. In addition, diluted sour cream will give the dish greater juiciness.
When cooking potatoes in sour cream with meat, do not cut the meat into large chunks, otherwise it will take a long time to cook.
To make the dish more flavorful, don’t be afraid to experiment with spices and seasonings. For example, caraway seeds, coriander, marjoram and bay leaves go well with potatoes.
If you cook potatoes with sour cream and meat, it is best to add garlic. It can be used either in cloves or in shabby form.

31.01.2018

Many housewives now have a smart assistant in their kitchen - a multicooker. With the help of this kitchen gadget, preparing your favorite dishes and gastronomic masterpieces has become easier. So, potatoes with sour cream in a slow cooker for a side dish will be cooked quickly, and the main thing is that you will be able to fully relax during this time.

Classic recipe

A multicooker is a smart kitchen gadget that can stew, boil, fry, steam and even bake. Stewed potatoes with sour cream in a slow cooker is an ideal side dish for meat or fish. You can add savory spices, vegetables, aromatic dried herbs, and meat ingredients to it. Each time the dish will acquire new flavors.

By the way, potatoes cooked in sour cream sauce turn out tastier and more satisfying. And if you add a little hard cheese and herbs before serving, then such a dish will certainly win the hearts and stomachs of even the most picky gourmets.

Compound:

1 kg of potato tubers;
400 ml sour cream with a fat concentration of 15%;
½ tsp. ground allspice or a mixture of peppers;
1 tsp. finely ground table salt;
0.2 l of filtered water;
50 g butter;
greens to taste.

Preparation:

We start by preparing a set of necessary products. If you cook new potatoes, keep in mind that they require much less time to cook.
Peel the potato tubers and rinse thoroughly.
Cut the potatoes into medium sized cubes.
Place the shredded potatoes in a multi-cooker bowl. There is no need to lubricate the dishes.
Add table salt and ground allspice to taste. You can use other seasonings, for example, universal ones for preparing vegetable dishes.
Mix everything well. Add a couple cloves of garlic if desired.
Pour sour cream with a fat concentration of 15% into a separate bowl or saucepan.
Pour in 200 ml of boiled or filtered water without gas.
Using a whisk, we begin to whisk the sour cream by hand.
Stir vigorously so that the sour cream filling acquires a uniform consistency.

Add softened butter to the multicooker bowl to improve the taste.
Mix everything thoroughly, close the lid of the kitchen gadget and activate the “Stew” program mode.
Potatoes in sour cream gravy will cook for about 40 minutes.
In the meantime, wash, dry and chop the greens.
Place the finished side dish in a serving plate and sprinkle with herbs.

Potatoes and mushrooms are a great flavor combination. From these ingredients you can create a real gastronomic masterpiece, and if you also add sour cream, then such a side dish will have no equal.

To prepare this dish, choose any fresh mushrooms. Housewives who prepare the mushrooms themselves stew chanterelles with potatoes in a slow cooker with sour cream. Fresh mushrooms or champignons are also suitable for this purpose.

Compound:

1 kg of potato tubers;
sour cream with a fat concentration of 30% - 200 ml;
250 g fresh champignons;
1 chicken egg;
4 things. garlic cloves;
200 g hard cheese;
salt and seasoning to taste.

Preparation:

Peel the potato tubers and rinse thoroughly. Dry the potatoes with a towel or napkin.
Using a knife or a special grater, chop the potatoes into thin slices.
We peel the garlic cloves and pass them through a press.
Place the garlic mass into a bowl. Add sour cream.
Separately, beat the chicken egg and add it to the sour cream.
Mix thoroughly with salt and seasoning.
Fresh champignons are washed, dried and cut into slices.
Fry until half cooked in a frying pan.
Combine potatoes with mushrooms, pour sour cream dressing and mix well.
Grease the multicooker bowl with softened butter.
Place potatoes and mushrooms in it.
We activate the “Baking” program mode and set the timer for about one hour.

Potatoes with meat are incredibly delicious!

For the holiday table, you can prepare a complete dish - rabbit with potatoes in sour cream sauce. Even an inexperienced cook can cope with the task.

Compound:

1 kg of rabbit meat;
9 pcs. potatoes;
sour cream with any percentage of fat content – 1 tbsp.;
½ tbsp. boiled water;
2 tbsp. l. wheat flour;
onion – 3 heads;
100 g butter;
2 pcs. laurel leaves.

Preparation:

We immediately activate the “Frying” or “Baking” program mode. Place the butter in a multi-cooker bowl and melt it.
Meanwhile, cut the rabbit meat into portions.
Place the rabbit in a multi-cooker container, first bread each piece in flour.
Fry the meat until an amber crust appears.
Cut the peeled potatoes into slices and chop the onion into half rings.
Add the onion to the multicooker bowl, mix and fry with the rabbit meat for about 5-7 minutes.
Then place the potatoes on top.
Combine sour cream with water, add salt to taste and stir.
Pour the sour cream sauce into the multicooker bowl and add the laurel leaves.
We activate the “Stew” cooking mode for two hours.
After the beep sounds, mix all the products thoroughly and remove the laurel leaves from the dish.

On a note! By analogy, you can cook potatoes with other types of meat. Foods made with pork or beef tenderloin are fattier and more satisfying. This meat is fried longer, and to enhance the taste it is pre-marinated.

The versatility of the multicooker and its various operating modes allow you to prepare potato dishes in sour cream in many ways.

You can simply bake it, sprinkle it with cheese, stew it in sour cream, bake stuffed potatoes in it, but the most juicy dishes will be if you add mushrooms or vegetables to the main ingredients.

Potatoes in sour cream in a slow cooker turn out much more nutritious, filling and flavorful if meat is present in the dishes.

Potatoes in sour cream in a slow cooker - general cooking principles

Potato You can take both young and old. If you take new potatoes, keep in mind that the cooking time in this case needs to be reduced slightly.

Medium-sized tubers are best suited for filling with minced meat. It is more convenient to stuff them, and the same size will ensure uniform baking.

Sour cream use any, from fatty homemade to minimal calorie – 15%. Homemade can be diluted with boiled water. Low percentage is diluted in cream.

Vegetables and mushrooms Suitable both natural and frozen. Vegetables, and in some cases potatoes, should be boiled before cutting and placing in the slow cooker. Frozen vegetables do not need to be thawed before cooking.

Onions, mushrooms, and carrots are usually sautéed, sometimes until golden or brownish, more often until transparent.

Meat It's better to buy chilled. The type indicated in the ingredients can be replaced with any other. Instead of chicken fillet, add pork or beef, and replace the rabbit with chopped poultry. In this case, you only need to take into account the cooking time of each type of meat.

Potatoes in sour cream are served as a separate dish or with a side dish of fresh vegetables.

Chicken wings with potatoes in sour cream in a slow cooker

Ingredients:

One and a half kilograms of potatoes;

A glass of sour cream;

400 grams of wings;

Medium bulb;

Small carrot;

Two cloves of garlic;

One teaspoon of tomato puree;

180 ml water;

Ready-made spices for cooking poultry.

Cooking method:

1. Place chicken wings washed in water in a bowl, sprinkle with poultry spices, salt, mix well so that the spices cover all the wings and leave to marinate for fifteen minutes.

2. Chop the onion into thin half rings, grate the carrots on a grater with medium-sized cells, and cut the potatoes into small cubes.

3. In the cooking container of the multicooker, mix a little butter and a couple of tablespoons of vegetable oil, turn on the “Frying” mode and heat the mixture.

4. Place wings in heated oil. When the meat is fried and covered with a light golden crust, transfer it to a container for steaming and turn off the “Frying” mode.

5. Place chopped vegetables in a bowl: onion cut into half rings, grated carrots and potato wedges.

6. In a bowl, mix sour cream with tomato diluted in water, pour the resulting sauce over the vegetables and insert the container with fried chicken wings into the multicooker.

7. Close the lid and cook for 40 minutes in the “Stew” mode.

Potatoes in sour cream in a slow cooker stuffed with meat

Ingredients:

Eight potatoes of the same size;

Half a kilo of boiled meat, pork;

Small size bulb;

50 ml 11% cream;

70 ml olive oil;

A mixture of ground red and black pepper;

One bouillon cube, chicken;

500 grams of sour cream 20% fat.

Cooking method:

1. Cut the boiled meat into small pieces and grind in a meat grinder with a large grid.

2. Place the onion, cut into small thin slices, into the cooking bowl of the multicooker, pour in olive oil and sauté on the “Fry” mode until it turns a delicate amber color.

3. Transfer the sautéed onions to the twisted meat. Add salt to taste, a mixture of peppers and cream, mix everything thoroughly.

4. Cut off the top of the peeled potatoes in the form of a “lid”, and carefully remove the middle with the tip of a knife and chop, add to the minced meat and mix again.

5. Fill the cavities cut out in the tubers with the prepared minced meat and, transferring them to a cooking container, pour in sour cream.

6. Take ready-made chicken broth, or dilute a bouillon cube in a glass of hot water and pour into a bowl.

7. Turn on “Baking” and cook stuffed potatoes in sour cream in a slow cooker for forty-five minutes.

Potato casserole in sour cream in a slow cooker

Ingredients:

One kilogram of potatoes;

Small carrot;

Celery root;

300 grams of cauliflower;

Half a can of canned green peas;

Parsley root;

Two small onions;

70 ml sunflower oil;

200 grams of low-fat sour cream;

100 grams of hard, sharp cheese;

Ground hot pepper;

1 tbsp. spoon without a slide of flour.

Cooking method:

1. Place well-washed, unpeeled potatoes in a slow cooker and boil in slightly salted water until tender (“Cooking” mode), place in a bowl, cover with cold water and drain immediately. Peel the cooled tubers and cut into thick slices.

2. Boil peeled celery and parsley roots, carrots, cauliflower in water and cut into pieces the same shape as potatoes.

3. Saute the chopped onion until golden by setting the “Frying” mode and adding oil.

4. In the “Cooking” mode, warm the flour ground with butter well and, diluting it with a glass of water, boil it, pour it into any suitable container and, adding salt and pepper to taste, mix with sour cream.

5. Grease the cooking bowl with margarine or vegetable oil, and lay out prepared vegetables in thin layers: potato cubes, chopped root vegetables, fried onions, cauliflower, peas. The layers are repeated until all the vegetables are gone.

6. Pour in the prepared sauce and, after grating the cheese on a fine/medium grater, close the multicooker lid.

7. Cook for half an hour, or until browned, with the “Baking” mode set.

Potatoes in sour cream in a slow cooker under a cap of cheese

Ingredients:

A kilogram of new potatoes;

Two hundred grams of homemade sour cream, or store bought 30%;

One raw chicken egg;

200 grams of “Russian” or “Poshekhonsky” cheese;

Four cloves of garlic;

Half a tablespoon of seasoning for potato dishes.

Cooking method:

1. Using a special vegetable grater, cut the peeled young potatoes into thin slices.

2. Grind the garlic using a press or a fine grater, and cut half of the cheese into small cubes. You can grate it, just like garlic.

3. In a deep plate, scramble a raw chicken egg with a fork, add grated cheese, chopped garlic, seasonings, sour cream, salt and mix.

4. Pour the mixture over the potatoes and mix with your hands so that all the potatoes are coated and there are no sticky slices left.

5. Well grease the walls and bottom of the multicooker cooking container with oil, lay out the potatoes, and grate the remaining cheese on top.

6. Set to “Baking” and cook for about one hour.

Potatoes in sour cream in a slow cooker, stewed with rabbit

Ingredients:

One kilogram of rabbit carcass;

Nine small potatoes;

One glass of sour cream;

Two tables. spoons of white flour;

Three medium onions;

Half a stick of butter, approximately 100 grams;

A couple of bay leaves.

Cooking method:

1. Divide the rabbit meat into small portions and, sprinkle with seasonings and spices, leave the pieces of meat placed in a bowl to marinate for half an hour.

2. Place the butter in the bowl and, setting it to “Frying”, wait until it melts.

3. Dip pieces of rabbit meat in flour, place them in heated, melted butter, fry on all sides until a light golden brown crust is obtained.

4. Place onion cut into thin half rings over the fried meat, add bay leaves, and place potato pieces on top.

5. Pour in half a glass, or a little more water, add sour cream, add a little salt and set the “Stew” mode for two hours.

6. After two hours, the potatoes in sour cream in the slow cooker with the rabbit will be ready.

New potatoes in sour cream in a slow cooker with chicken fillet

Ingredients:

Half a kilo of chicken fillet;

600 grams of potatoes, new;

Small size bulb;

One carrot;

One hundred grams of sour cream.

Cooking method:

1. Remove the skin from young potatoes, leave small ones whole, and cut large tubers into several parts.

2. Chop the carrots into thin rings, cut the onion into small pieces, you can cut them into thin half rings.

3. Rinse the chicken fillet under water and, after drying it with a towel, cut it into small pieces, preferably into medium-sized strips.

4. Pour a spoon or two of vegetable oil into the multicooker, add chopped chicken meat and, setting the “Small quantity” mode on the panel and the default time for one hour, start frying the meat.

5. After 10–15 minutes. add chopped onions and carrots and fry for another ten minutes, then place young peeled potatoes in the bowl.

6. Fifteen minutes before the end of cooking, add salt, sour cream, spices if desired and, after mixing well, leave to cook until the signal, with the lid closed.

Potatoes in sour cream in a slow cooker, stewed with mushrooms

Ingredients:

600 grams of potatoes;

500 grams of fresh mushrooms, champignons;

250 grams of sour cream;

Head of white onion.

Cooking method:

1. Cut the potatoes into small pieces, cut the onion into thin half rings, and cut the champignons lengthwise into thin slices.

2. Place the chopped onion in a bowl, add vegetable oil and sauté in the “Frying” mode. There is no need to close the lid on the multicooker, and the onions should be stirred periodically to prevent them from burning.

3. After about eight minutes, when the onion has softened, add the champignons cut into thin slices or small pieces. You can take any other mushrooms you have.

4. After fifteen minutes, add peeled potatoes cut into small cubes to the mushrooms, pour in sour cream, add salt and stir, cook with the lid closed in the “Stew” mode for 45 minutes.

Potatoes in sour cream in a slow cooker - small tricks and useful tips

Potatoes for preparing potato dishes in sour cream in a slow cooker in the “Stew” mode should not be cut into small pieces. During the cooking process, it may soften excessively and result in a puree. It would be ideal to cut the potatoes into medium-sized slices, and only a third of them into small pieces.

It is recommended to dilute sour cream for preparing potato dishes in a slow cooker with water or cream, then the dishes will be much juicier.

Do not cut the meat coarsely, especially rabbit meat, otherwise it will not have time to cook and will be tough.

Don't be afraid to add spices to give the dish a special flavor. Potatoes cooked in sour cream harmonize well with cumin, marjoram, coriander and bay leaf.

A very good way to make a home-style dish aromatic, the kind that people say is “finger-licking good”, is to stuff the meat with garlic and let it sit for about 35-45 minutes. Garlic crushed in a mortar (fresh) can be added to the sour cream sauce 5-15 minutes before the end of cooking.

Young potatoes, in my opinion, no matter how you cook them, always turn out tender and tasty. But some housewives do not like to peel young potatoes. I have a very simple recipe for baking a small one in a slow cooker directly in the peel. Potatoes are baked according to this recipe of mine with sour cream and aromatic garlic and dill. This dressing gives this dish tenderness and a slight spiciness. Well, let's cook?

Ingredients:

Young potatoes – 700 gr;

Sour cream - 200 gr;

Garlic – 2 small heads;

Dill - a small bunch;

Salt – ½ tsp;

Vegetable oil – 30 ml.

How to cook new potatoes in a slow cooker

For this recipe, choose small potatoes and, preferably, the tubers are approximately the same size. Then they will be evenly fried and then baked.

And so, wash the potatoes thoroughly and dry them with a paper towel or linen napkin.

Then, pour sunflower oil into the multicooker bowl and place the potatoes there.

Using the “fry” mode, stirring with a silicone spatula or turning over with tongs, fry the potatoes until golden brown.

While the potatoes are frying, we can prepare the sour cream sauce. To do this, mix sour cream with peeled and pressed garlic cloves and salt.

After the potatoes have a beautiful golden crust, we pour the prepared sour cream sauce over them.

Turn on the “baking” or “stewing” program for 60 minutes. And look how delicious it turns out...

While the potatoes are baking, we need to wash the dill, remove large stems and finely chop the tender sprigs of dill with a knife.

Ready baked new potatoes, served in portions. Don’t forget to generously sprinkle the dish with aromatic chopped dill before serving.

Potatoes, although young, are quite filling and it is appropriate to serve them with any fresh vegetables, for example, as in my photo -.