Crock Pot Mushroomy Chicken Livers
Indulge in the rich, earthy flavors of Crock Pot Mushroomy Chicken Livers, a comforting and hearty dish perfect for slow cooker enthusiasts and offal lovers alike. Tender chicken livers are simmered gently in a creamy sauce infused with button mushrooms, garlic, onion, and fragrant spices like thyme and paprika. A splash of dry white wine adds sophistication, while the crock pot ensures every bite is melt-in-your-mouth delicious. With just 15 minutes of prep time and the magic of slow cooking, this dish is an effortless way to elevate your weeknight meals. Serve this luscious creation over rice, egg noodles, or creamy mashed potatoes, and garnish with fresh parsley for a warm, rustic dinner that’s anything but ordinary. Perfect for cozy evenings, this recipe is a must-try for savory comfort food fans.
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Recipe Information
Ingredients
- 1 pound chicken livers
- 8 ounces button mushrooms
- 2 tablespoons butter
- 1 medium onion
- 3 garlic cloves
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.25 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat.
Slice the button mushrooms and set aside.
Finely chop the onion and mince the garlic cloves.
In a large skillet, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 3-4 minutes.
Add the sliced mushrooms to the skillet and sauté until they release their liquid and begin to brown, another 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the skillet by adding the white wine, scraping up any browned bits at the bottom. Cook for 1-2 minutes until the wine reduces slightly.
Transfer the mushroom mixture to the slow cooker.
Place the chicken livers on top of the mushroom mixture in the slow cooker.
In a small bowl, whisk together the chicken broth, heavy cream, paprika, dried thyme, salt, and black pepper. Pour this mixture over the chicken livers in the slow cooker.
Cover the crock pot with a lid and cook on low heat for 4 hours, or until the chicken livers are tender and the sauce has thickened.
Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley and serve hot over rice, egg noodles, or mashed potatoes.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 50 mg | 4% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
