Crockpot chicken livers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | Bacon slices; diced | |
| 3 | Green onions; with tops, chopped | |
| 1 | cup | Chicken bouillon |
| 1 | can | Mushroom soup (10oz golden) |
| 1 | can | Sliced mushrooms (4 oz) |
| ¼ | cup | White wine; dry or sauterne |
Directions
Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into CROCK-POT. Drain mushrooms. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see Hints on page 12).
From Rival Crock-Pot cookbook, date unknown