Chef

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· 1 pound Chicken livers
· 1/2 cup Flour
· 1 teaspoon Salt
· 1/4 teaspoon Pepper
· 3 Bacon;slices, diced
· 3 Green onions, with tops, chopped
· 1 cup Chicken bouillon
· 1 can (10 1/2 oz.) Golden Mushroom soup
· 1 can Sliced mushrooms, 4−ounce (drained)
· 1/4 cup White wine −− dry or sauterne

Cut chicken livers into bite−size pieces; toss in 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 bouillon into skillet and stir into drippings. Pour all into CROCK−POT. Add browned bacon bits and all remaining ingredients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles.
 
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