Crock Pot Chicken Livers With Mushrooms and Bacon


  • 1 pound chicken livers
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bacon, diced
  • 4 medium green onions, green and white parts, chopped
  • 8 ounces sliced mushrooms
  • 1 cup chicken broth
  • 1 (10.75-ounce) can condensed golden mushroom soup
  • 1/4 cup dry white wine, or chicken broth


  1. Gather the ingredients.

  2. Cut the chicken livers into bite-size pieces.

  3. Combine the flour, salt, and pepper in a food storage bag. Toss the chicken liver pieces with flour mixture and set aside.

  4. Fry the diced bacon in a large skillet; remove to a paper towel when browned and crisp, keeping the bacon grease in the pan.

  5. Add the flour-coated chicken livers, the chopped green onions, and the sliced mushrooms to the bacon grease in the skillet and saute until the livers are lightly browned.

  6. Pour the chicken broth into the skillet and cook, stirring, until the mixture is simmering.

  7. Transfer the chicken liver mixture to the slow cooker.

  8. Add the cooked bacon pieces, condensed soup, and white wine.

  9. Cover and cook on low for 3 to 5 hours.

  10. Serve the chicken livers and vegetables over hot cooked rice, toast points, or buttered noodles.

  11. Enjoy.

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