Chicken Livers Fandango

Chicken Livers Fandango


"GREAT recipe for chicken livers. I got this one from my ex-wife's recipe box. It's a hit with almost all that try it! It should be cooked in a slow-cooker, but you might try a Dutch oven."

Ingredients 6 h 45 m {{adjustedServings}} servings 352 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 428 mg
  • 143%
  • Sodium:
  • 1729 mg
  • 69%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the flour, salt and pepper. Place chicken livers into the seasoned flour, and toss to coat.
  2. Place bacon in a large skillet over medium-high heat. Fry until browned and crisp. Remove to paper towels to drain. Shake off excess flour from the livers, and fry in the bacon grease along with the green onions until lightly browned on the outside. Pour the chicken stock into the skillet, and stir to scrape up any bits of goodness from the bottom.
  3. Transfer the mixture to a slow cooker, and crumble in the bacon. Stir in the golden mushroom soup, mushrooms and white wine. Cover, and cook on Low for 4 to 6 hours. Thicken the gravy with flour if desired before serving.
Tips & Tricks
Spicy Garlic Lime Chicken

See how to make 5-star sautéed chicken that’s great for fajitas.

Barbeque Bacon Chicken Bake

See how to make baked (or grilled) BBQ chicken wrapped in bacon.

Rate recipe

Your rating


Reviews 7

  1. 8 Ratings


The livers have turned to mush. I would suggest cooking these for maybe 3 hours or so. I came home to find mush in my crock pot.


Try this with chicken GIZZARDS, and I think you might like it.


The ingrediants sounded delicious. I did not have golden mushroom soup so I subed healthy mushroom soup. No white wine so I added some additional stock. I felt it cooked a bit too long. Came out a little dry but the livers made a great pate. We don't eat chicken livers very often but willing to try agin with some adjustments. IE- less cooking time and add some more liquid.