Creamy Slow Cooker Chicken Liver

The most tender and delicious liver with sour cream filling. A wide variety of side dishes go well with this dish. Every time I prepare something different for this kind of liver: sometimes mashed potatoes, sometimes pasta, sometimes cereals. I also advise you to diversify your menu by changing the side dish. Also, don’t forget to serve a salad of fresh vegetables or preserves, depending on what time of year it is.
cook time: 35 min
Maya Lindell
Creamy Slow Cooker Chicken Liver

Nutrition Facts (per serving)

163
Calories
12g
Fat
4g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 150 g
Salt (0.5 tbsp) to taste
Sour cream 100 g
Bay leaf 3 pc
Carrot 100 g
Vegetable oil 50 g
Chicken liver 400 g
Mixed peppercorns to taste

Recipe instructions

Step 1

Step 1
How to make chicken liver in sour cream in a slow cooker? Prepare vegetables for the dish. Peel the onion and cut into thin half rings. Peel the carrots and grate them on a coarse grater — they can also be cut into thin strips or grated on a grater for Korean carrots.

Step 2

Step 2
Rinse the chicken liver and place in a colander to drain excess liquid. Next, free it from films and remnants of the gallbladder, if any, otherwise they may cause the dish to taste bitter. Cut each liver into 2 parts.

Step 3

Step 3
Turn on the multicooker to the "fry" mode. On my 700 W multicooker, the default time is 20 minutes, I increased it by 5 minutes and the total was 25 minutes. Pour vegetable oil into the multicooker bowl and wait for it to warm up for 5 minutes. Then lay out all the prepared vegetables at once — onions and carrots. Stir-fry for 10 minutes. During this time, the vegetables will be half cooked.

Step 4

Step 4
Next, add the liver and mix everything well. Fry the liver for 10 minutes — this is exactly how much time we have left until the end of the frying process. Stir the liver two or three times so that it is fried on all sides at the same time. Do not add salt yet so that the liver does not become hard.

Step 5

Step 5
After the final signal, add sour cream to the liver. Sour cream should be 20% fat and of good quality so that it does not curdle. Also add salt (about 0.5 tablespoons), a mixture of peppers (about 1 teaspoon) and bay leaf — I used chopped ones. Mix everything well and turn on the “stew” mode, reducing the time to 5 minutes.

Step 6

Step 6
During this time, the liver needs to be mixed a couple of times and at the same time tasted, which will not be too late to adjust with salt and pepper. After 5 minutes from the start of stewing, test the liver for doneness to make sure that this time was enough for cooking.

Additional rubrics

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