Slow Cooker Chicken Livers Marsala Recipe
2022-12-31- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
-
Add to favorites
- Yield: 4
- 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.
-
Calories
434 -
Carbohydrates
41 g -
Cholesterol
83 mg -
Fat
18 g -
Fiber
2 g -
Protein
28 g -
Saturated Fat
6 g -
Serving Size
1 -
Sodium
633 mg -
Sugar
4 g -
Trans Fat
0 g -
Unsaturated Fat
0 g -
Potassium
368 mg
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
.This recipe will make chicken livers that taste amazing! You’ll need some bacon, mushrooms, and green onions. To make the sauce that will bring out the flavors, you’ll need chicken broth, condensed golden mushroom soup, and white wine.
First, cook your bacon until it’s crispy, then set it aside. Now take your chicken livers, coat them in seasoned flour, and sauté them in the bacon grease you just cooked. Add the mushrooms and green onions and cook them too. Then add the chicken broth and bring it all to a simmer.
Finally, put the cooked bacon, soup, and wine into a slow cooker. Set the cooker to low and leave for 3 to 5 hours. Serve the dish with cooked rice, buttered noodles, or toast points. Enjoy!
Are Chicken Livers Good For You?
Chicken livers may not look great, but they’re healthy! They’ve got a lot of protein, vitamins, minerals, and other good stuff. Eating chicken livers gives you more than enough Vitamin B12, Vitamin A, riboflavin, copper, iron, and folate — all of which your body needs to stay healthy.
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 transfer it to a 4-6 quart (4-6L) slow cooker. Add cooked bacon, then pour in condensed 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.
