Crockpot Chicken Liversmain dish, meats 1 lb chicken livers 1/2 cup flour 1 teaspoon salt 1/4 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) 1/4 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 |
