Crock Pot Chicken Livers With Mushrooms and Bacon
A rich and earthy dish, fried chicken livers are slow-cooked in a savory sauce with bacon and mushrooms, ideal over rice or noodles.
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Instructions
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Cut chicken livers into bite-sized pieces.
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Coat liver pieces by tossing them in a bag with flour, salt, and pepper.
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Fry diced bacon in a skillet until crisp, then remove the bacon and save the grease.
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In the bacon grease, sauté the coated livers, chopped green onions, and sliced mushrooms until the livers brown slightly.
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Pour chicken broth into the skillet and cook, stirring, until the mixture simmers.
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Transfer the skillet contents to a slow cooker.
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Stir in the cooked bacon, condensed soup, and white wine.
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Cook on low for 3 to 5 hours.
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Serve with hot rice, toast, or buttered noodles.