Crockpot chicken livers

Yield: 4 servings

Measure Ingredient
1 pounds Chicken livers
½ cup Flour
1 teaspoon Salt
¼ teaspoon Pepper
3 \N Bacon slices; diced
3 \N 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

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

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