Slow Cooker Chicken Hearts and Gizzards in Sour Cream
A simple, quick dish for busy cooks! Being able to make so many dishes in a slow cooker has made life a lot easier. Some ingredients need careful prep and long cooking to become tasty — chicken gizzards and hearts, for example, are naturally firm and chewy, and it takes time and effort to turn them into a good meal. But with a slow cooker you can easily make delicious braised chicken gizzards and hearts for dinner while freeing up time for other things.
Cooking method
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Step 1:
How do you make chicken hearts and gizzards braised in a slow cooker? Gather the ingredients. Rinse the chicken gizzards and hearts thoroughly, and trim off any membranes and fat.
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Step 2:
Cut them into a few pieces each so they come out juicier and more tender. Rinse the offal pieces once more under running water, then drain them in a colander until all the liquid runs off.
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Step 3:
Peel the onion and cut it into dice. Along with the onion, you can add carrot to the sauté if you like a slightly sweet note in offal dishes.
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Step 4:
Pour the vegetable oil into the slow cooker bowl. Turn on the "Sauté" program for 12 minutes. Once the oil is hot, add the diced onion. Cook it, stirring constantly with a wooden or silicone spatula, with the lid open, for about 2 minutes.
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Step 5:
Then add the prepared chicken hearts and gizzards to the onion in the bowl. Season with salt and ground black pepper to taste, plus any other seasoning you like.
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Step 6:
Stir with the spatula and keep cooking the gizzards and hearts with the onion, lid open, for 10 minutes, stirring occasionally.
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Step 7:
Add the sour cream to the bowl (if it's thick and high in fat, thin it with a little water) — or use heavy cream instead. Stir. Turn on the "Stew" program for 30 minutes. This time, close the lid, and you're free to go about your day or make a side dish to go with the braised hearts and gizzards. Grains, pasta, or mashed potatoes all pair well with it.
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Step 8:
After the beep, let the dish rest, covered, for a few more minutes, then serve. Enjoy!
- Keep in mind that the cooking times and settings in the recipe are approximate. Every slow cooker works a bit differently, and even identical models from the same maker can behave uniquely. Before trying a new dish in your slow cooker, read its manual carefully, then practice with dishes you already know before moving on to new ones, tuning the settings and times to your own machine.
- If you use a premade spice blend, read the label first. These blends often already contain salt, so account for it or you risk over-salting the dish.
- The trick to keeping sour cream and heavy cream from curdling in a sauce is to thin and temper them first, as done here.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken heart - 159 kcal/100g
- Chicken stomachs - 114 kcal/100g
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