Stuffed potatoes in a slow cooker

Potatoes stuffed with chicken and mushrooms will look very beautiful on the festive table. It can be used both as a side dish and as an independent dish. Despite the simplicity of preparation, the stuffed potatoes are incredibly tasty and very satisfying.

Ingredients

• Potatoes (large) - 7 pcs.
• Chicken breast - 70 g
• Champignons - 70 g
• Processed smoked cheese - 70 g
• Bulb onions - 1 pc.
• Mayonnaise - 3 tbsp. l.
• Spices to taste
• Salt to taste
• Vegetable oil - for frying
• Pork lard

Directions

1. Peel potatoes.
2. Remove the middle with a knife and a teaspoon. Potatoes should look like little boats
3. To make the potatoes stable, for this you need to cut off the bottom a little.
4. Pour the water over the potatoes so they don't darken while the filling is cooking.
5. Peel the onion from the top layer and chop finely.
6. Wash the mushrooms and chop.
7. Slice the chicken breast. The smaller the better.
8. Fry the onions in vegetable oil. I added a little sugar to help the onion turn golden faster.
9. It takes only 2-3 minutes to fry. I overdid it a little :), because for the first time I added sugar and did not expect the onion to be ready so quickly.
10. Fry the mushrooms.
11. Now add salt to the chicken and fry in a pan for 10 minutes.
12. Grate the cheese on a fine grater.
13. Mix with mayonnaise (can be replaced with fat sour cream).
14. And mix well.
15. Now start stuffing the boats :)
16. Put the mushrooms on the bottom :)
17. Then add the onion.
18. Next is the finished chicken breast.
19. Make a cheese "hat" :)
20. Sprinkle with dry herbs.
21. Put chopped lard on the bottom of the multicooker bowl so that the bottom of the potatoes is well browned.
22. Place the potatoes in a slow cooker.
23. Set the "Baking" mode (time 60 minutes). If you want to cook as soon as possible, 30-40 minutes will be enough. I baked for about 60 minutes to brown the bottom.
24. Here's a crispy crust! :)
25. Stuffed potatoes with chicken and mushrooms are ready! :) Bon appetit