Buckwheat Casserole (in a Slow Cooker)

Do your children or husband twist their noses when they hear that buckwheat again? Surprise them by preparing an easy-to-prepare buckwheat casserole, which also includes chicken fillet with mushrooms, onions, and corn. Hearty, tasty, and most importantly healthy.

Summary

Ingredients

• Buckwheat – 1 glass
• Chicken thigh – 1 pc.
• Mushrooms – 150 g
• Onions – 0.5 pc.
• Canned corn – 150 g
• Cheese – 50 g
• Egg – 1 pc.
• Sunflower oil – 2 tbsp
• Butter – 1 tbsp
• Salt to taste

Print Recipe Pin Recipe

Instructions

1. Rinse the buckwheat 3 times. Add to the slow cooker with 1 tbsp butter and salt. Close the lid, cook on buckwheat setting (or rice setting if unavailable) for 40 minutes.
2. While buckwheat cooks, cut half the onion into half rings. Cut the chicken thigh into bite-sized pieces. Shred the mushrooms.
3. When the buckwheat finishes cooking, wash the slow cooker bowl. Add 2 tbsp sunflower oil and heat on medium-high. Add the onions, mushrooms, and chicken. Cook, stirring occasionally, until all liquid from the mushrooms evaporates, about 35 minutes. Season with salt.
4. Add the canned corn to the cooked meat and vegetable mixture.
5. Mix the egg with the cooked buckwheat and season with salt to taste.
6. Spread the buckwheat-egg mixture in the slow cooker bowl. Layer the meat, mushroom, onion, and corn mixture on top. Grate the cheese on a medium grater.
7. Sprinkle the cheese evenly over the top. Set the slow cooker to baking mode and cook for 15-20 minutes until the cheese melts and the egg binds everything together.
8. The casserole is ready to serve.

Bon Appetit!