Eggplant Chicken Hearts in Sour Cream Sauce in a slow cooker

2

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 92kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  92kcal

• Rating

• Recipe

Delicious chicken hearts in sour cream sauce with eggplant and a healthy dish that is conveniently prepared at home in the slow cooker. An original solution will be to add to almost ready-made hearts finely chopped pickled cucumbers.

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Ingredients

0/10 ingredients

• chicken hearts – 600 g
• onion – 2 pcs.
• carrots – 1 pc.
• eggplant – 1-2 pcs.
• salt
• sour cream – 200 ml
• wheat flour – 1 tablespoon
• tomato ketchup – 3 tablespoons
• spices to taste
• pickled cucumbers – optional

1 ч1 ч 92

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Steps

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1. Chicken hearts are thoroughly washed with running water, remove fat and hard films. Dry with a paper towel. Put in the bowl slow cookers.
2. Finely chopped peeled onions and carrots. Shredding method can choose any. We send vegetables to the hearts.
3. We clean and cut the eggplant, put in the bowl of the crock-pot.
4. We prepare the sauce by combining sour cream, tomato ketchup, salt, spices and stirring until a homogeneous mixture. Pour the resulting sauce into multi-bowl and mix.
5. We put on the slow cooker the “Extinguishing” mode for 50 minutes. Cooking with closed lid.
6. When the “Extinguishing” program is completed, open the lid slow cookers and pour in flour, constantly stirring. Flour is needed for giving gravy gravity. Turn on the slow cooker in heating mode for 2-3 minutes, so that the flour is completely dissolved.
7. Turn off the slow cooker and leave the finished dish to brew in within 10-15 minutes. Add finely chopped if desired pickled cucumbers.