Crock Pot Mushroomy Chicken Livers Recipe Mushrooms

CROCK POT CHICKEN AND MUSHROOMS

Steps:

• After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
• Mix together the remaining ingredients and pour over the chicken pieces.
• Cook on low 6-8 hours. Serve over rice or egg noodles.

CROCK POT MUSHROOMY CHICKEN LIVERS

Steps:

• Cut chicken livers into bite-size pieces, toss with flour, salt and pepper.
• Fry bacon pieces in large skillet, remove when brown.
• Add flour-coated chicken livers and green onion to bacon grease in skillet, saute until lightly browned.
• Pour chicken stock into skillet and stir into drippings; then pour all into crock pot.
• Add browned bacon bits and all remaining ingredients.
• Cover and cook on Low for 4-6 hours.
• Serve over rice, toast or buttered noodles.
• Recipe may be doubled easily if your crock pot is big enough.

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.

CROCK-POT® MUSHROOMS

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.