Crock Pot Chicken Livers With Mushrooms and Bacon
Ingredients
- 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
Methods
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Gather the ingredients.
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Cut the chicken livers into bite-size pieces.
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Combine the flour, salt, and pepper in a food storage bag. Toss the chicken liver pieces with flour mixture and set aside.
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Fry the diced bacon in a large skillet; remove to a paper towel when browned and crisp, keeping the bacon grease in the pan.
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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.
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Pour the chicken broth into the skillet and cook, stirring, until the mixture is simmering.
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Transfer the chicken liver mixture to the slow cooker.
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Add the cooked bacon pieces, condensed soup, and white wine.
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Cover and cook on low for 3 to 5 hours.
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Serve the chicken livers and vegetables over hot cooked rice, toast points, or buttered noodles.
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Enjoy.
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