Chicken Hearts and Livers in the Slow Cooker
A wholesome dish with wonderful flavor and aroma! I love this recipe because it's quick and easy—and it turns out finger-licking good! Serve it over buckwheat or pasta. I promise it comes out delicious!
nadini
Recipe author
Chicken Hearts and Livers in the Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 %
15 g
Fats 41 %
12 g
Carbohydrates 7 %
2 g
176 kcal
GI:
100
/
0
/
0
- Peel the carrot and onion. Grate the carrot and finely chop the onion. 2. Rinse the hearts and livers, trimming off any membranes and fat, and let the excess water drain. 3. Cut the hearts in half and the livers into pieces. 4. Set the slow cooker to the "fry"/sauté setting, add the vegetable oil, and sauté the vegetables. 5. Add the hearts to the onion and carrot and cook for another 10 minutes. 6. Add the livers and cook for 5 minutes (don't overcook—liver cooks fast). Season with salt and spices. That's it—your dish is ready to serve!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Spices dry - 240 kcal/100g
- Table salt - 0 kcal/100g
- Chicken heart - 159 kcal/100g
- Chicken liver - 140 kcal/100g
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