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Stewed Chicken Gizzards in a Slow Cooker

A really tasty dinner that everyone will love! Chicken gizzards stewed in a slow cooker come out wonderfully tender and soft. A lot depends on the cooking time—if you'd like them a bit firmer, just shorten it. They're not hard to make: your hands-on time is only about 30–40 minutes, and the rest is soaking and stewing. A slow cooker is a great kitchen helper here—no standing over the stove for hours and no pile of pans to scrub afterward.

Galina PeterAuthor avatar
Recipe author
Stewed chicken stomachs in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 59 % 13 g
Fats 27 % 6 g
Carbohydrates 14 % 3 g
115 kcal
GI: 100 / 0 / 0
  • Gizzards made this way come out soft and fragrant, swimming in plenty of gravy. Mashed potatoes, pasta, buckwheat, or rice all make great sides, and you can add your favorite herbs and spices to taste. 1. Put the chicken gizzards in a bowl, cover with cold water, and let them soak for an hour. Drain, then use a knife to trim off any leftover yellow membrane and fat and clean away any bits. Rinse the trimmed gizzards and cut them up—leave small ones whole and halve or quarter the larger ones. 2. Peel the onion and slice it into half-rings, not too thin. Peel and rinse the carrot, then cut it into strips. Peel the garlic and cut each clove into a couple of pieces. 3. Pour the vegetable oil into the slow cooker insert, select the "Sauté/Fry" setting, and let the oil heat up, then add the carrot, onion, and garlic. Cook the vegetables for 8 minutes, stirring as you go. Then add the chicken gizzards and keep frying for another 7–8 minutes. 4. Add the tomato paste, peppercorns, and bay leaf, season with salt, and pour in a little water (about 100 ml / a scant ½ cup is enough). Switch to the "Stew" setting and set the time to 2 hours 30 minutes. Check in a couple of times during cooking and add a little water if needed. Spoon the finished dish into a bowl, garnish with fresh herbs, and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken gizzards - 114  kcal/100g

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