How to cook barbecue in a slow cooker: chicken, pork, beef

How to cook barbecue in a slow cooker? It turns out that there is nothing difficult! Moreover, even in the winter, when Sunny days and picnics, it seems, will be an eternity, you can get the most fragrant, delicate meat, like barbecue. So, write tasty recipes kebab in multivarku Polaris, Redmond and more!

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Skewers can be attributed to the most useful dishes. Because in the process of preparation of meat, located above the coals, vytaplivaete unnecessary fat, and all the necessary elements remain. But this is the classic version of cooking. What about a barbecue in the slow cooker, the Redmond, Polaris, and others? A lot of whether they use and whether to include such experiments in your diet?

Features of the barbecue in a slow cooker

Of course, the degree of usefulness of such kebab inferior to the classical, because cooking is not on the grill where the fat drains. But the advantage of a dish is that cooking is not used vegetable oil, and meat is fried and then lightly protushitsya in its own juice.

When choosing meat carcasses, it is possible to consider also the dietary aspect. If dieting, use chicken or Turkey. By the way, the slow cooker will allow the meat to dry up and get a perfectly delicate, balanced flavor, while the charcoal is very easy to prepare “snack” of chicken breast. If you plan to cook an amazing summer dish to my husband, of course, choose pork or beef. By marinating, the meat will be soft and slightly crispy. For a side dish to this hearty yummy quite suitable vegetable salad instead of potatoes or pasta.

Tips for cooking barbecue in a slow cooker

To understand how to make barbecue in a slow cooker, you should combine the knowledge about the classic version of cooking and features beloved kitchen assistant. So you get 5 main principles that will make the dish perfect.

  • Choose fresh meat — he’s the dish always turns out delicious. And if you are using a frozen bird, put it out to thaw the day before in the fridge. If you do this quickly at room temperature or in the microwave, the result is a hard fiber any carcass.
  • Marinate as usual, that is for at least 12 hours beef and pork, at least 4 hours the Turkey and at least 2 hours chicken. Remember that the longer the carcass will be fed with the fragrant marinade, the more tender and tastier it will be after cooking.
  • Leave the skewers later. They are sure you will need later! In the bowl multivarki just laid the fillets. And when they cook, thread them on wooden skewers before serving.
  • Use the marinade in the cooking process. So the meat turned out tender, soft and juicy, add the marinade in the bowl multivarki.
  • Cook in two modes — “Baking” (“Hot”) and “Kasha”. In the first cooking time should be 40 minutes, if the weight of the meat less than 0.5 kg to 50 minutes, if the skewer weighs pounds. In the second mode, the meat let it cook gently for 10 minutes, to have cherished the tenderness.
  • Thus, the question of whether to cook barbecue in a slow cooker, believe allowed. It is possible and very simple, and the result is even more convincing than when cooking barbecue in the oven. And quite a bit inferior to the classic way of creating meals.

    The plot is about what is best – slow cooker or a convection oven.

    Recipes cooking barbecue in a slow cooker

    For cooking choose the kind of meat that you like. We offer chicken recipes, beef, pork and Turkey.

    Barbecue slow cooker chicken

    You will need:

    • chicken fillet — 500 g;
    • olive oil — 50 g;
    • soy sauce — 50 g;
    • honey — 50 g;
    • garlic — 3 cloves;
    • herbs — olive, Khmeli-suneli — ½ tsp;
    • onions — 1 head;
    • salt.


  • Make a marinade of melted honey, butter, soy sauce and garlic. Add salt, spices and stir.
  • Pour the prepared chicken mixture, put in the fridge.
  • Peel the onion, chop the rings, put meat in a bowl multivarki and pour over the marinade. Cook for 50 minutes.
  • This is a simple and original skewers in a slow cooker, which allows to apply it even for the holiday table. But other recipes are not less attractive!

    Skewers of pork in a slow cooker

    You will need:

    • pork neck — 1 kg;
    • tomatoes — 3 PCs.;
    • sour cream — Cup;
    • onion — 3 heads;
    • garlic — 4 cloves;
    • the pepper and salt.


  • Peel tomatoes, cut into small pieces.
  • Peel and chop the onion rings, sprinkle with salt to release the juice.
  • Cut meat into large cubes, mix with tomatoes and onions.
  • Make a marinade of sour cream and passed through the press garlic, add meat, marinate in the fridge.
  • Arrange the meat in a slow cooker, cook for 40 minutes, stirring several times. Let it cook gently for about 10 minutes and serve on skewers.
  • Skewers of beef in a slow cooker

    You will need:

    • beef Suki — 600 g;
    • onions — 2 heads;
    • herbs dill, cilantro, parsley, Basil — 1 bunch to choose from;
    • red wine vinegar — 4 tbsp. spoons;
    • seasoning for a shish kebab, pepper and salt;
    • tomatoes.


  • Prepared meat cut into medium pieces. Add pepper and salt, seasoning for a shish kebab, pour in the wine vinegar, and evenly distribute the spices over the fillets.
  • Peel the onion, slice in rings and lay on the meat. Marinate in the refrigerator.
  • Put the meat in a bowl multivarki, add marinade, cook for at least 50 minutes in the mode “Roasting”, and then another 10 minutes in simmer mode “Porridge”.
  • Similarly, you can cook a Turkey barbecue in the slow cooker.

    As you can see, it is not difficult to make barbecue in a slow cooker, recipes with photos on our site will be your advisors in creating a new culinary masterpiece!

    Suggest another article on the topic of kebab:

    • Marinade for pork (in vinegar, mayonnaise, mineral water, yogurt)
    • The marinade for the chicken kebab (yogurt, soy sauce, beer)
    • Marinades for Turkey, beef and pork (in tomato juice, pomegranate juice, yogurt, kiwi)
    • Kebab skewers of chicken hearts (in nature, in the convection oven, the oven and in the pan)
    • Home kebab in the oven (chicken, lamb, beef and pork)
    • Chicken skewers in the oven (thighs, fillet, and wings)

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