Time: 45 min.

Servings: 2-3

Difficulty: 2 out of 5

The secret of cooking delicious chicken liver in sour cream in the Redmond slow cooker

Many housewives are thinking about how to cook chicken, because there are many a variety of recipes. Liver cake or cutlets cannot be considered culinary delights, you want something original and simple.

Then you should start cooking the liver in the most delicate sour cream sauce, it will turn out incredibly tasty and very satisfying.

It is worth noting that chicken liver is a valuable product that should be present in the diet of adults and children.

Due to the high content of iron, vitamin B-group and folic acid, it is not inferior to beef offal.

Chicken liver is especially tender, it is easy to cook. So why not please your relatives with not only a healthy, but also a tasty dish?

Before you start cooking, you should learn how to choose the right quality offal.

To make your dish taste excellent, give preference to exclusively fresh, chilled liver.

It is quite simple to distinguish it from a frozen offal: the color is reddish-brown, each piece is elastic, and quickly returns to its original shape when pressed.

It is very important that the liver has an attractive appearance, it did not have greenish blotches. It is also worth considering that blood clots may be present, but in a minimal amount.

Many do not yet know why frozen liver should not be used. After the defrosting procedure, its structure changes, becomes looser, the pieces seem to fall apart in the hands.

During heat treatment offal turns into "porridge", acquires a bitter aftertaste. Thawed liver always has an uneven color, so it is easy to recognize it on store shelves.

If you want to save money by purchasing frozen convenience foods, you are making a huge mistake. The dish will not turn out as tasty as we would like.

Cooking features

• For this dish, choose fat sour cream or homemade yogurt, only then the stewed offal will turn out tasty, and the sauce will be homogeneous.
• For frying the liver, use only refined oil, since less carcinogens are released during its heat treatment.
• Do not forget to add spices and herbs at the final stage of stewing, thanks to such aromatic additives, the dish will acquire a bright, rich taste.

It's time to find out how easy the wonderful Redmond is to prepare. Use the proposed recipe, you will be amazed at how tasty the offal stewed in sour cream sauce, familiar to everyone, can be.

Ingredients:

Step 1

Prepare all the products that you will need for further cooking.

Step 2

Peel the onion, then cut into thin rings.

Step 3

Rinse the liver thoroughly under cold running water, get rid of excess liquid, cut into large pieces.

Step 4

Pour a little refined oil into the bottom of the multicooker, set the “Frying” program for 10 minutes. After the surface warms up, lay out the offal pieces.

Step 5

Place the onion rings on top of the liver.

Step 6

While the contents of the multi-cooker bowl are fried, you can start preparing the products for the sauce.

Peel the garlic cloves, cut into thin plates.

Step 7

Add chopped garlic to the required amount of fat sour cream.

Step 8

Pour seasoning and salt, mix everything, achieve a balance of taste.

Step 9

After completing the "Frying" program, mix the contents of the multi-cooker thoroughly.

Step 10

Add the prepared sour cream sauce, mix everything again, set the “Stew” program for 25 minutes.

Step 11

The finished dish can be served hot. Bon Appetit everyone!

Chicken liver- this is very useful product, which is recommended for use by all doctors and nutritionists. The dish contains few calories, a lot of protein, folic acid, vitamins and trace elements. Today we want to tell you how to prepare chicken recipes with the photos that we have chosen for this article will help you diversify the menu and try new tastes.

• 700 grams processed chicken liver cut into small pieces.
• Fry it as described above.
• After that, add finely chopped onion and pieces of bacon (150 grams) to the multicooker bowl.
• Dilute 100 ml of sour cream with the same amount of white, add salt and ground pepper to the sauce. Combine it with the products in the multicooker and cook everything together for another hour, setting the appliance to the “Extinguishing” mode.

We hope that you will enjoy the dishes, the recipes of which we have collected in this article. Cook chicken liver in sour cream more often, enjoying hearty and healthy dishes.

And again I have a recipe for offal, chicken liver. I will cook it by stewing in a slow cooker. And how I used to live without my assistant - a multicooker - I'll never know.

To cook chicken liver in sour cream in a slow cooker, we need:

• 800 grams of chicken liver (maybe a little more or less, I had a package of just that weight),
• 1-2 heads of onions,
• 10 grams of flour
• 100 grams of sour cream,
• 1 multi glass of water,
• salt,
• pepper,
• vegetable oil.

Recipe for chicken liver in sour cream in a slow cooker.

Main ingredients: liver and onion

Peel the onion and chop finely.

Pour a little into the multicooker bowl vegetable oil, lay out the onion. Turn on the "baking" or "frying" mode and start frying the onion.

Rinse the liver, remove the films (if any), cut into small pieces. Add the liver to the onion and fry it until the color changes. In the process of frying, the liver with onions must be periodically mixed.

Add flour to the liver, mix.

In a separate container, mix sour cream and water, add salt and pepper to taste.

Fill the liver sour cream sauce, mix. We close the lid of the multicooker, turn off the baking mode, turn on the "quenching" mode for 1 hour.

Chicken liver stewed in sour cream in a slow cooker is very soft and tender. You can serve ready-made chicken liver with almost any side dish.

Enjoy your meal.

This is a very useful product, it contains many vitamins and minerals. And chicken liver in a slow cooker is not only healthy, but also fast. Today we will tell you how tasty and easy you can cook this delicacy.

Ingredients:

• chicken liver - 0.3 kg;
• salt and spices (for example, for meat dishes) - to taste;
• sour cream - 2 tbsp. spoons;
• greens - for decoration;
• onion - 1 head.

Cooking:

1. Rinse the liver thoroughly under running water.
2. Cut off all films and chop the liver.
3. Rinse the onion and cut into half rings.
4. Take a brew container and fold the main component. Add salt, onion, spices.
5. Add sour cream and mix everything.
6. Pour 300-400 grams of water into the bowl.
7. Close the appliance and set the "Steaming" mode for 30 minutes.
8. After half an hour, open the lid, stir the dish.
9. Chicken liver in sour cream is ready.
10. Divide into bowls and garnish with fresh herbs.

Chicken liver fried with onions in a slow cooker

The main advantage of this recipe is that the liver does not shoot all over the kitchen like in a frying pan.

Ingredients:

• chicken liver - 0.6 kg;
• salt, curry seasoning - to taste;
• onions - 2 heads;
• flour - 2/3 cup;
• vegetable oil - for lubricating the multicooker bowl.

Cooking:

1. Rinse the liver, dry with a paper towel.
2. Cut off all veins. Cut in half only big chunks.
3. Add salt, seasonings, mix everything.
4. Pour flour into a flat dish.
5. Remove the peel from the onion and cut it into thin half rings, sprinkle it with salt.
6. Grease the bowl sunflower oil use a silicone brush for this.
7. Turn on the multicooker to heat up the oil.
8. Roll a piece of chicken liver in flour. Put the offal in the slow cooker. Do the same with the rest of the parts.
9. Take a chopped onion and lay it on the liver.
10. Close the oven, select the "Frying" mode, time - 15 minutes.
11. After 5-7 minutes, open the multicooker and mix the product with a special spatula.
12. Close the lid, wait for the end of cooking.
13. The dish is ready. It has a beautiful crust and smells delicious. Serve it with your favorite side dish or simply with bread.

Chicken liver pate in a slow cooker

Ingredients:

• chicken liver - 0.5 kg;
• butter- 0.07 kg;
• carrots - 1 piece (large);
• pistachios - half a glass;
• onions - 2 pieces;
• olive oil- for lubricating the multicooker bowl;
• salt and nutmeg- taste.

Cooking:

1. Peel the carrots and cut into thin strips (like Korean carrots).
2. Chop the onion into half rings.
3. Grease the mold with olive oil and put the carrots and onions into the bowl, salt them a little and close the lid.
4. Set the program "Extinguishing" for 15 minutes.
5. At this time, rinse and cut the liver into pieces.
6. When the vegetables are ready, open the slow cooker and lay out the chicken liver. Mix everything, add salt and nutmeg.
7. Close the oven, and again select the "Extinguishing" mode for 10 minutes.
8. Transfer the finished dish to a deep dish, and wait until it cools down.
9. Now take an immersion blender, grind all the ingredients.
10. Take out the butter. Separate it with a tablespoon and throw it to the liver. Once again, mix everything with a blender.
11. Place the pâté in molds or small jars.
12. Melt a spoonful of butter in a dry frying pan, and pour it on top of each jar of pate.
13. Now open the pistachios and crush the edible part with a rolling pin.
14. Sprinkle the pate with small nuts.
15. Send the chicken liver pate to the refrigerator for a couple of hours so that it freezes and acquires the desired consistency. Delicious spread on fresh bread.

With the addition of mushrooms

Ingredients:

• chicken liver - 0.5 kg;
• sunflower or olive oil - for frying;
• champignons - 0.4 kg;
• salt and favorite seasonings - to taste;
• onion (bulb) - 2-3 pieces;
• sour cream - 0.1 kg.

Cooking:

1. Onion cut into half rings.
2. Rinse the mushrooms thoroughly, cut off the black parts.
3. Cut the mushrooms into thin slices.
4. Rinse the chicken liver and chop a little.
5. Lubricate the bowl with oil and place the offal in it.
6. Fry a little (only until gray, but not until cooked).
7. Now add onions and mushrooms, mix everything, close the multicooker and set the “Stew” mode. In the process of cooking, champignons should release juice, and stew in it.
8. As soon as the moisture evaporates, open the slow cooker, add salt, sour cream and spices. Mix everything thoroughly and close again. Let the liver simmer for another 10 minutes.
9. Mix the finished liver and you can lay out a fragrant dish on plates. Serve with pasta or rice.

With vegetable sauce

Ingredients:

• liver - 0.5 kg;
• onions - 2 heads;
• frozen vegetables (mixture) - 0.5 kg;
• salt, Bay leaf, hops-suneli - to taste;
• vegetable oil - for greasing the mold.

Cooking:

1. Soak the liver in water for several hours.
2. Then boil in water for about 5 minutes.
3. Onion cut into thin rings.
4. Lubricate the slow cooker with oil and put the onion in it.
5. Set the program "Frying" for 5 minutes.
6. Add the liver, salt, bay leaf and seasoning to the fried onion. Mix everything.
7. Open the bag and pour the frozen vegetables into the slow cooker. Mix all ingredients.
8. Set the "Extinguishing" mode for an hour. Under the influence of temperature, the vegetables will start up the juice and will be stewed in it.
9. Boil a glass of water separately. 10 minutes before the dish is ready, pour in water and mix everything.
10. Our liver with vegetable sauce is ready. Serve it hot.

Buckwheat with chicken liver in a slow cooker

It is very convenient to cook this dish in a slow cooker, since all the components will be stewed evenly and become tender, and the buckwheat will be saturated with liver juice. Yes, and it is convenient when there are both meat dish and garnish.

Ingredients:

• buckwheat - 0.25 kg;
• salt, suneli hops and pepper - to taste;
• water - 0.5 l;
• onion - 1 head;
• chicken liver - 0.4 kg;
• garlic (dried) - 1 pinch;
• carrots - 1 piece.

Cooking:

1. Chop the onion into pieces.
2. Rinse the liver and cut into small pieces.
3. Lubricate the bowl with oil and place the chicken liver and vegetables in it. Mix everything.
4. Set the mode "Frying" for 10 minutes.
5. After 5 minutes, open the lid and add some dried garlic and pepper. Mix everything and close the lid again. Dried garlic can be replaced with fresh, after passing it through a press.
6. Rinse the buckwheat several times until the water runs clear.
7. Open the oven, pour in the washed buckwheat. Fill with water (0.5 liters). Add salt and suneli hops. Mix everything and close.
8. Now set the program "Buckwheat" for 35-40 minutes. If there is no such mode, then “Pilaf” or “Porridge” will do.
9. After the specified time, stir the dish.
10. Serve with vegetable salad.

With potato

Ingredients:

• chicken liver - 0.5 kg;
• water - 0.3 l;
• potatoes - 5-6 pieces;
• vegetable oil - for frying;
• carrots - 1 piece;
• salt, rights to potatoes - to taste;
• onion - 1 head.

Cooking:

1. Rinse the liver and cut it into 2 parts.
2. Lubricate the multicooker mold with oil and put the product into it.
3. Set "Frying" for 15 minutes.
4. Finely chop the onion.
5. Grate carrots on a medium grater.
6. Saute vegetables for about 5 minutes.
7. Peel potatoes, cut into medium cubes.
8. Open the lid and add potatoes, salt and seasoning. Mix everything.
9. Close the multicooker and set the "Extinguishing" mode for 1 hour.
10. After the end of the program - mix everything and you can serve.
11. When serving, garnish the potatoes with herbs. This dish is served with fresh vegetables. Enjoy your meal!

Now you know how to cook delicious chicken liver in a slow cooker. We hope that with the help of our recipes you will be able to diversify your diet and eat healthy, satisfying food.

Chicken liver is considered a highly valuable product in terms of the content of enzymes necessary for our body. In many cuisines of the world, it is a delicacy.

Ingredients

• Chicken liver - 0.5 kg
• Bulb - 0.5 pcs.
• Garlic - 2 cloves
• Sour cream - 100 grams
• Oregano seasoning - to taste

Cooking

Peel the onion and cut into rings.

Rinse the liver well, get rid of excess water and cut it into pieces. It can be cut into two parts so that it is not too small.

Put it in the multicooker bowl.

Put the onion rings on top and turn on the Frying mode for 10 minutes.

While the liver is fried, let's make the sauce. Cut the garlic across into thin slices.

Add it to sour cream.

Season with oregano and stir.

When 10 minutes is over, open the bowl and mix the contents.

Put the sauce on top and mix again. Set the Extinguishing mode to 35 minutes.

If you don't like a lot of sauce, open the lid during the last 10 minutes of cooking to let the water evaporate.

Ready! Enjoy your meal!

We offer you a few more recipes for chicken liver in a slow cooker.

— Liver in sour cream and wine

This chicken liver recipe is perfect for a festive dinner. It turns out very tasty dish, great if you serve him a bottle good wine. You can use any liver (for example, beef), this recipe uses chicken.

Ingredients

• Liver - 0.7 kg
• Onion - 3 pcs
• Red dry wine— 200 ml
• Sour cream - 100 ml
• Bacon (brisket) - 150 g
• Salt, pepper, spices
• Sunflower oil - 2 tablespoons

Cooking

Cut the liver into large pieces, fry on both sides in the “Baking” mode (after greasing the bowl with sunflower oil).

The chicken liver in the slow cooker should not be brought to readiness, it should only be lightly fried on both sides.

Add chopped onion, bacon slices to the multicooker bowl, laying a layer on top of the liver in the multicooker.

Pour the entire contents of the multicooker bowl with sour cream, sprinkle with spices, salt and set the “Stewing” mode for 1 hour.

The next recipe is cooking chicken liver in a slow cooker baked in sour cream

— Chicken liver baked in sour cream

Such a dish is the most tender chicken liver under an onion coat in mushroom sauce- a true masterpiece. An unusually tasty dish, from one species golden brown the livers of the hand themselves reach for the second additional portion.

Ingredients

• Chicken liver - 1 kg
• Sour cream - 0.5 l
• Onion - 3 pcs
• Mushrooms - 150-200 g
• Flour - 2 tbsp
• Breadcrumbs - 2 tbsp
• Pepper

Cooking

Cut the onion into half rings.

Cut the liver into small pieces and roll in flour

It is convenient to do this not on a plate, but on a plastic bag. Pour flour into the bag, put the whole liver, close the bag so that air remains inside and shake it.

The liver will be evenly covered with a thin layer of flour.

Pour oil into the multicooker bowl and fry the liver in the “baking” mode until golden brown.

The liver should remain raw inside and look ruddy on the outside. Sprinkle the chicken livers in the slow cooker with pepper and salt.

Add onions, chopped mushrooms, sour cream to the liver. Pepper, salt. Sprinkle with breadcrumbs on top and bake for 1 hour on the “Baking” mode.

Enjoy your meal!

And again liver, sour cream, wine… but in very small quantities, for a light flavor. Mixed with the aroma of spices and herbs, the dish pleasantly tickles the nostrils and stimulates the appetite.

— Liver in Wroclaw sour cream

Cooking chicken liver in a slow cooker according to this recipe is impossible without the following products.

Ingredients

• Chicken liver - 500 g
• Sour cream - 200 ml
• Onion - 2 pcs
• Potatoes - 5 pcs
• Dry white wine - 50 ml
• green onion
• Salt, spices to taste
• A pinch of coriander and thyme

Cooking

Cut the potatoes into thin slices, salt, fry until dark golden brown.

Cut the liver into cubes, season with salt, pepper, put in a multicooker bowl with hot oil (“Baking” mode).

Cover and cook for 40 minutes.

Stir sour cream with a spoonful of flour and herbs, add wine, and while stirring, add to the multicooker bowl.

Chicken liver in a slow cooker should be stewed for 30 minutes (“Quenching” mode). In the end

cooking in a slow cooker, you can put half of the green onions, leave the rest for decoration.

The beauty of this product is that it retains its properties and taste in almost any type of processing. But whatever you say, stewing still remains one of the most sparing preparations of any food that preserves everything. useful material. And there are not so few of them in the chicken liver.

Just imagine - 100 grams of this product provide our body daily rate iron needs. Phosphorus, magnesium, vitamin A, folic acid allow our body to be in good shape. By the way, because of the considerable content of the latter, chicken liver is recommended for pregnant and lactating mothers.

By consuming the liver regularly, you can prevent early skin laxity, loss of vision and strengthen overall immunity.