Tender Slow-Cooked Chicken Livers Delight
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat15gram
Protein23gram
Ingredients
- Chicken livers (fresh, cleaned and trimmed)500 g
- Olive oil or unsalted butter (choose extra virgin olive oil for best flavor)2 tbsp
- Onion (medium, finely chopped)1 piece
- Garlic cloves (minced, fresh is best)2 piece
- Fresh thyme (or 1 tsp dried thyme)1 tsp
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Chicken broth or water (low sodium)150 ml
This recipe guides you to make tender, delicious slow-cooked chicken livers using simple ingredients and straightforward steps perfect for beginner cooks. Chicken livers are packed with nutrients and cook beautifully when slow-cooked properly. The dish takes about 1 hour and 15 minutes (including prep and cooking) and suits a paleo, keto-friendly diet. The total estimated cost is approximately $7 USD / €6.50 / £5.70 / ₹560. Expect about 250 kcal per serving. The dish is easy to make and requires minimal kitchen tools, ideal for an everyday flavorful meal.
Preparation instructions
Prepare the chicken livers safely
1Rinse chicken livers under cold water and pat dry with paper towels. Trim any visible fat or connective tissue. Keep them refrigerated until ready to cook to prevent bacterial growth.
Heat oil and sauté onion
2In a slow cooker or heavy-based pot, heat olive oil or butter over medium heat. Add chopped onion and sauté for 5 minutes until translucent and fragrant. This brings out sweetness to balance the livers.
Add garlic and thyme
3Add minced garlic and fresh thyme to the onions. Stir and cook for another 1 minute to release aromas, being careful not to burn the garlic.
Add chicken livers and seasoning
4Add chicken livers to the pot. Season with salt and pepper. Stir gently to coat the livers with oil and seasoning for 1 minute.
Pour chicken broth and slow cook
5Add chicken broth (or water) to the pot. If using a slow cooker, cover and cook on Low for about 45-50 minutes. If cooking on stovetop, cover and simmer very gently on the lowest heat for the same time, stirring occasionally.
Check for doneness and safe temperature
6Chicken livers are safe to eat once the internal temperature reaches 74°C (165°F). Use a food thermometer to check the thickest piece. The livers should be tender and slightly pink inside but not raw or bloody.
Serve and enjoy
7Once cooked, carefully taste and adjust seasoning if necessary. Serve the tender slow-cooked chicken livers warm, garnished with fresh herbs or alongside toasted bread.
Cooking Tips
-Avoid cross-contamination by using separate cutting boards and knives for raw chicken livers and other ingredients.
-Don't overcook chicken livers—they can become tough. The goal is tender but fully cooked with a slight pink center.
-You can substitute chicken broth with vegetable broth or water with a splash of white wine for extra flavor.
-Store leftover cooked chicken livers in airtight containers in the refrigerator and consume within 2 days.
Equipment Needed
- Slow cooker or heavy-based pot with lid
- Food thermometer (for checking internal temperature)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons and cup
Shopping List
- [ ] Chicken livers (fresh, 500 g) - approx. $4.50. Choose fresh, firm livers with a deep reddish color and no strong odor.
- [ ] Olive oil or unsalted butter (small bottle or pack) - approx. $1.50. Extra virgin olive oil adds flavor.
- [ ] Onion (1 medium) - approx. $0.50. Choose firm onions without soft spots.
- [ ] Garlic cloves (2 pieces) - approx. $0.20. Fresh garlic is more flavorful.
- [ ] Fresh thyme or dried thyme (small bunch or packet) - approx. $0.50.
- [ ] Salt (if needed) - approx. $0.10.
- [ ] Black pepper (if needed) - approx. $0.20.
- [ ] Chicken broth (150 ml) - approx. $0.50. Low sodium preferred.
Total approximate cost: $7.00
FAQ
Can I cook chicken livers in a regular pot instead of a slow cooker?
Yes, you can gently simmer the livers on the stovetop in a heavy-based pot on very low heat for about 45-50 minutes, stirring occasionally and keeping the lid on.
How can I tell when chicken livers are fully cooked and safe to eat?
Use a food thermometer to ensure the internal temperature reaches at least 74°C (165°F). The livers should be tender and slightly pink but no longer have raw, bloody spots.
Is it safe to eat chicken livers slightly pink inside?
Yes, chicken livers can be safely eaten when the internal temperature reaches 74°C (165°F) even if they have a slight pink center. This ensures they are safe while still remaining tender.
Can I freeze cooked chicken livers for later?
Yes, you can freeze cooked chicken livers in airtight containers for up to 1 month. Thaw properly in the refrigerator before reheating.