Slow-Cooked Spicy Chicken Livers: Tender, Flavorful & Easy
Nutritional value per serving
Calories210kcal
Carbs4gram
Fat12gram
Protein24gram
Ingredients
- Chicken livers (fresh and cleaned)500 g
- Olive oil2 tbsp
- Onion (medium, finely chopped)1 piece
- Garlic cloves (minced)3 piece
- Red chili flakes1 tsp
- Smoked paprika1 tsp
- Ground black pepper1/2 tsp
- Saltto taste n/a
- Fresh parsley (chopped, for garnish)2 tbsp
- Chicken broth or water100 ml
This slow-cooked spicy chicken livers recipe is incredibly tender and bursting with flavor, perfect for an easy and delicious meal. Chicken livers are a nutrient-rich protein source that when slow-cooked become melt-in-your-mouth delicious. This recipe keeps it simple with common ingredients and a slow cooker or a low-heat pan. It is safe, beginner-friendly, and emphasizes food safety with the necessary internal temperature of 74°C (165°F) to ensure fully cooked poultry. The whole process takes about 2 hours plus prep time. The ingredients cost approximately $6 / €5.5 / £4.6 / ₹480, making it an affordable meal option. This dish is high in protein, moderate in fat, and low in carbs, suitable for low-carb or keto diets. Cooking complexity is easy to medium and the recipe fits into a busy schedule with mostly unattended cooking time making it convenient for home cooks.
Preparation instructions
Prepare the chicken livers
1Start by rinsing the chicken livers under cold water and patting them dry with paper towels to remove excess moisture. Trim off any connective tissues or fat. This ensures a clean taste and even cooking.
Sauté onions and garlic
2Heat olive oil in your slow cooker on the 'low' or in a pan over low heat for 3 minutes. Add finely chopped onions and cook them slowly for about 10 minutes until translucent and softened, stirring occasionally to bring out sweetness.
Add garlic and spices
3Add minced garlic, red chili flakes, smoked paprika, black pepper, and a pinch of salt to the onions. Cook together for 2 minutes until fragrant, releasing the spices' aromas into the oil.
Add chicken livers and broth
4Add the cleaned chicken livers to the slow cooker or pan. Pour in 100 ml of chicken broth or water to prevent sticking and to keep the livers moist during cooking. Stir gently to coat the livers evenly with spices and broth.
Slow cook the chicken livers
5Cover and cook on low heat in the slow cooker for 1.5 to 2 hours, or if cooking on the stove, simmer gently on the lowest heat setting with a lid for about 1 hour. Do not stir frequently to avoid breaking the livers. Cooking low and slow makes the livers tender.
Check doneness and internal temperature
6Use a meat thermometer to confirm that the internal temperature of the chicken livers reaches a safe 74°C (165°F). The livers should be firm to the touch yet tender, with no pink in the center. This ensures safety and good texture.
Finish and serve
7Once cooked, taste and adjust salt or chili levels as preferred. Remove from heat, sprinkle chopped fresh parsley on top for freshness and color. Serve warm with crusty bread or over rice.
Cooking Tips
1Always use fresh chicken livers from a reputable source and keep them refrigerated until ready to use to ensure food safety.
2To reduce the spiciness, adjust the amount of red chili flakes or omit them if you prefer a milder flavor.
3Avoid overcrowding the cooking vessel so the heat circulates and cooks the livers evenly.
4If you don’t have a slow cooker, you can slow-cook on the stove using the lowest possible heat and a heavy-bottomed pan with a lid.
5Handle raw chicken livers with care, wash hands and utensils thoroughly after handling to avoid cross-contamination.
Equipment List
- Slow cooker or heavy-bottomed pan with lid
- Cutting board
- Sharp knife
- Meat thermometer
- Cooking spoon
- Measuring spoons and cups
- Paper towels
Shopping List
- [ ] Chicken livers (about 500g) - Approx. $4.50. Choose fresh, firm livers with a deep reddish color and no unpleasant odor.
- [ ] Onion (1 medium) - Approx. $0.50. Pick firm onions without soft spots.
- [ ] Garlic cloves (3 pieces) - Approx. $0.30. Choose firm, plump cloves.
- [ ] Olive oil (2 tbsp) - Approx. $0.40. Use extra virgin olive oil for best flavor.
- [ ] Red chili flakes (1 tsp) - Approx. $0.10. Check freshness or use your preferred ground chili.
- [ ] Smoked paprika (1 tsp) - Approx. $0.30. Gives a smoky depth; substitute with regular paprika if unavailable.
- [ ] Ground black pepper (1/2 tsp) - Approx. $0.05. Freshly ground preferred.
- [ ] Fresh parsley (a small bunch) - Approx. $0.50. Fresh herbs brighten the dish.
- [ ] Chicken broth or water (100 ml) - Approx. $0.15. Use low sodium broth if available.
Total estimated cost: $6.80
FAQ
How do I know when chicken livers are fully cooked?
Chicken livers should reach an internal temperature of 74°C (165°F). They should be firm but tender with no pink center. Using a meat thermometer is the most reliable method.
Can I use this recipe without a slow cooker?
Yes, you can use a heavy-bottomed pan on the stove with the lid on at the lowest heat. Cook gently for about 1 hour, stirring occasionally but not too often to keep the livers intact.
How spicy is this recipe?
This recipe has a mild to medium spiciness from 1 tsp of red chili flakes. You can reduce or omit chili flakes to adjust spiciness to your taste.
Is it safe to eat chicken livers slow-cooked?
Yes, as long as they reach the safe internal temperature of 74°C (165°F), chicken livers are safe to eat. Slow cooking at low temperature for sufficient time will ensure they are fully cooked and tender.