Slow Cooker Chicken Livers Marsala Recipe2020-12-31
- 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
This information is per serving.
Saturated Fat6 g
Polyunsaturated Fat0 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
- 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
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.
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.
Pour the broth into the skillet. Continue cooking and stirring until the mixture is simmering.
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.
Cover the pot and cook on low-heat setting for 3 hours or until chicken livers are tender.
Serve hot with crusted bread.