Slow Cooker Chicken Livers Marsala Recipe
2020-12-31- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
-
Add to favorites
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(4.7 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
434 -
Fat
18 g -
Saturated Fat
6 g -
Polyunsaturated Fat
0 g -
Cholesterol
83 mg -
Sodium
633 mg -
Potassium
368 mg -
Carbohydrate
41 g -
Fiber
2 g -
Sugars
4 g -
Protein
28 g
Slow Cooker chicken livers Marsala recipe. Learn how to cook chicken livers with Marsala wine in a slow cooker. I used homemade chicken broth to make this recipe. You may also like Slow Cooker Cuban Pork Roast or Slow Cooker Lemon-Garlic Chicken
Slow Cooker Chicken Livers Marsala Recipe
Ingredients
- 1 pound chicken loivers, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon, diced
- 1 cup (250 ml) low-sodium chicken broth
- 10¾ oz (325 ml) can condensed mushroom soup
- 1/4 cup (60 ml) Marsala wine
Method
Step 1
In a food storage bag, combine all-purpose flour, salt and black pepper. Mix well. Add chicken livers to the dry mixture and toss well.
Step 2
In a large nonstick skillet, fry the bacon over medium-high heat until browned and crisp. Add seasoned chicken livers and cook, stirring occasionally, until lightly browned.
Step 3
Pour the broth into the skillet. Continue cooking and stirring until the mixture is simmering.
Step 4
Remove chicken livers together with the liquid from the skillet and trasnfer to 4-6 quart (4-6L) slow cooker. Add cooked bacon, then pour in condesed mushroom soup and Marsala wine. Stir well.
Step 5
Cover the pot and cook on low-heat setting for 3 hours or until chicken livers are tender.
Step 6
Serve hot with crusted bread.
