Chicken Cutlets in a Slow Cooker

by Editorial Staff

Tender chicken cutlets with grated raw potatoes. You can cook cutlets in a slow cooker.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Main Dish

Ingredients

Minced chicken – 500 g
Potatoes – 250 g (2 pcs.)
Onions – 150 g (1 pc.)
Eggs – 1 pc.
Salt – 0.5 teaspoon. or to taste
Ground black pepper – 0.25 teaspoon. or to taste
Flour – 50 g (for breading)
Vegetable oil – 2 tbsp (for frying)

Instructions

Peel the onion and cut into chunks, then chop finely using a blender or meat grinder.
Peel the potatoes and grate on a fine grater, then squeeze out the liquid.
In a bowl, combine the minced chicken, grated potatoes, chopped onion, and egg.
Season the mixture with salt and pepper, then beat for 2-3 minutes until thoroughly combined.
Using a tablespoon, portion the mixture and form into patties.
Coat both sides of each patty with flour.
Set the multicooker to Roast or Bake mode at medium-high heat, add the vegetable oil, and wait 2-3 minutes for the oil to heat.
Carefully place the cutlets into the multicooker and fry for 4-5 minutes on each side until golden brown and the internal temperature reaches 74°C (165°F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.