Chicken Liver in Sour Cream with Onions (Slow Cooker)
Tender liver in a rich, delicious sauce — the perfect dinner! Chicken liver braised in sour cream with onions in the slow cooker is a wholesome, really tasty dish that goes with just about any side. A simple, budget-friendly list of ingredients plus hands-off slow-cooker cooking make it an easy everyday meal.
Marta
Recipe author
Chicken Liver in Sour Cream with Onions (Slow Cooker)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
9 g
Fats 45 %
9 g
Carbohydrates 10 %
2 g
123 kcal
GI:
100
/
0
/
0
- The chicken liver should be fresh, not frozen. If you're cooking from the freezer, take the liver out ahead of time so it thaws completely. Rinse the liver under running water and trim away any connective tissue and other bits you don't want. Be sure to remove the gallbladder — it isn't harmful, but if it gets into the finished dish it turns everything bitter and can ruin the delicate flavor of the liver. Pat the liver dry with paper towels. Peel the onion, wash it, and pat it dry. Cut it into a small dice or into quartered rings. The main rule is to cut it as small as possible — ideally it should all but disappear into the finished dish after braising. Pour the vegetable oil into the slow-cooker insert and heat it on the sauté setting. Add the liver and onion to the hot oil, stir well, and cook for 10–15 minutes until golden. Stir constantly with a wooden, silicone, or plastic spatula so the liver and onion don't scorch, or the dish may turn out bitter. Once the onion and liver are nicely browned, add the water and sour cream. You can combine them in a separate bowl first, or add them one at a time and stir them right in the insert — whatever's easier. Stir until you have a smooth white sauce, close the lid, and set the slow cooker to braise/stew for 30 minutes. Five minutes before the end, open the lid, add the salt and ground pepper, close it again, and finish cooking. Don't add the salt at the start of braising, or the liver can turn tough. When the cycle ends, don't open the lid right away — let the liver rest for another 7–10 minutes before serving. Meanwhile, wash, dry, and finely chop the green onions. The liver is best served over a side of potatoes or spaghetti; add a spoonful of sour cream, scatter the green onions on top, and call everyone to dinner. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream 30% fat - 340 kcal/100g
- Sour cream 25% fat - 284 kcal/100g
- Sour cream 20% fat - 210 kcal/100g
- Sour cream 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onions - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken liver - 140 kcal/100g
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Related and additional categories:
- Second course
- Meat and meat products
- Dairy products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Other
- Pepper
- Salt
- Vegetable oil
- Water
- Frying
- Stewing
- Recipes for a slow cooker
- Stewed vegetables
- Meat second course
- Meat in a slow cooker
- Offal
- Poultry
- Sour cream
- Chicken with vegetables
- From onion
- No eggs
- Recipes for lean dishes without butter