Chicken Livers Fandango5 Reviews
- Prep: 45 min
- Cook: 6 hr
- Ready In: 6 hr 45 min
“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.” - by FORDTRUCK
Original recipe yields 4 servings
- In a medium bowl, mix together the flour, salt and pepper. Place chicken livers into the seasoned flour, and toss to coat.
- 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.
- 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.
Amount Per Serving (4 total)
- 416 cal
- 19.2 g
- 22 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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...." See more"
"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 lit..." See moretle 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."
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